Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Baburaj Regubalan"'
Publikováno v:
Nanotechnology‐Enhanced Food Packaging. :1-17
Autor:
Karim A. A., Mounir El Achaby, Shakeel Ahmed, Atika Alhanish, S. Wazed Ali, Vani Angra, Fazilah Ariffin, S. Arun Sasi, Satyaranjan Bairagi, Sourav Banerjee, Swagata Banerjee, Bhaswati Bhattacharya, Rachid Bouhfid, S. Chakkaravarthi, Anupam Chowdhury, Erdem Cuce, Pinar Mert Cuce, Serpil Edebali, Khadija El Bourakadi, Rahul R. Gadkari, Hema Garg, P.J. George, Mustafa Abu Ghalia, Devegowda V. Gowda, Tamer Guclu, Reena Gupta, Umme Hani, M.A. Azmah Hanim, Manar Waseem Jan, Aswathy Jayakumar, Sarika Jhadav, Abhinanda Kar, Jasila Karayil, M.H. Kavitha, Heena Kazi, Jun Tae Kim, Çisem Kırbıyık Kurukavak, Chin Wei Lai, Subramaniyan Manibalan, Abdorreza Mohammadi Nafchi, Mahesh Mohan, Jishnu Naskar, A.A. Nuraini, Nazila Oladzadabbasabadi, Riyaz Ali M. Osmani, Fatima Zahra Ouragh Hassani Semlali, Pintu Pandit, Jyotishkumar Parameswaranpillai, Rehan Ali Pradhan, Binu Prakash, Abou el kacem Qaiss, Sabarish Radoor, Mohamed Rahamathulla, Kheerthana Ramesh, Baburaj Regubalan, Jong Whan Rhim, Nelson Pynadathu Rumjit, Mariaamalraj Samykannu, Rutika Sehgal, Vibhuti Sharma, Suchart Siengchin, Ekta Singh, Reshma Soman, Soujanya Sourkudel, George Thomas, Paul Thomas, Rudra Vaghela, Padmanaban Velayudhaperumal Chellam, Serap Yalcin, Mehmethan Yıldırım
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44aaeeb49995c9e85af9f746570c734e
https://doi.org/10.1016/b978-0-323-88528-7.00032-0
https://doi.org/10.1016/b978-0-323-88528-7.00032-0
Publikováno v:
Journal of Food Science and Technology. 55:3417-3426
Idli is one of the most popular naturally fermented breakfast food. In this study, essential oils have been screened for their minimal inhibitory activity against selected lactic acid bacteria (LAB) and yeast strain associated with idli batter fermen
Publikováno v:
Alginates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faeb2ac575aacc21ab423d042d341184
https://doi.org/10.1002/9781119487999.ch2
https://doi.org/10.1002/9781119487999.ch2
Idli is a cereal-pulse based fermented food. This study profiles the qualitative and quantitative analysis of biogenic amines formed in the fermented idli batter prepared using varying proportions of rice to black gram dal at 1:1, 2:1, 3:1 and 4:1 (w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1c936dbaff97252e347d0722f912c47
https://europepmc.org/articles/PMC6443787/
https://europepmc.org/articles/PMC6443787/
Publikováno v:
Journal of food science and technology. 55(9)
Idli is one of the most popular naturally fermented breakfast food. In this study, essential oils have been screened for their minimal inhibitory activity against selected lactic acid bacteria (LAB) and yeast strain associated with idli batter fermen
Publikováno v:
Bio-based Materials for Food Packaging ISBN: 9789811319082
To improve the usage of sustainable materials and to reduce environmental pollution, bio-based materials are being encouraged for use in food packaging. This review introduces the recent developments in various potential bio-based materials that are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::624dcf7e7220fe9f0b3ccd6cf636a217
https://doi.org/10.1007/978-981-13-1909-9_5
https://doi.org/10.1007/978-981-13-1909-9_5