Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Bhosale Yuvraj Khasherao"'
Autor:
Pawade Mohit Manoj, Jenekar Rahi Mohan, Bhosale Yuvraj Khasherao, Rafeeya Shams, Kshirod K. Dash
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100729- (2023)
Probiotics are living bacteria and yeasts that nourish the human body, particularly the digestive system. Fruit-based beverages are an excellent vehicle for delivering probiotics to the body since they are frequently taken in large quantities and inc
Externí odkaz:
https://doaj.org/article/da569979aa51485981b4b8c4c32e5dcc
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100171- (2022)
In India, pulses have been cultivated for millennia and served as an essential part of diet owing to its nutritional quality in terms of protein content. Apart from protein, there are several other nutrients that emphasize the utilization of pulses i
Externí odkaz:
https://doaj.org/article/0c8ad28d88b14204a3d9d846fa4a9140
Publikováno v:
In Food and Humanity December 2024 3
Publikováno v:
In Trends in Food Science & Technology October 2023 140
Publikováno v:
International Journal of Food Science; 9/26/2024, Vol. 2024, p1-16, 16p
Publikováno v:
The Pharma Innovation. 11:1172-1179
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5d59c5fde43273f9b78732849802aff
https://doi.org/10.22271/tpi.2022.v11.i7o.13944
https://doi.org/10.22271/tpi.2022.v11.i7o.13944
Autor:
Bhosale, Yuvraj Khasherao1 (AUTHOR), Varghese, Shery Manakunnel1 (AUTHOR), Thivya, Perumal1 (AUTHOR), Hema, Vincent1 (AUTHOR), Sinija, Vadakkepulppara Ramachandran1 (AUTHOR) sinija@iifpt.edu.in
Publikováno v:
Journal of Food Processing & Preservation. Feb2021, Vol. 45 Issue 2, p1-11. 11p.
Publikováno v:
International Journal of Chemical Studies. 9:2867-2871
One of the new strategies for enhancing palatability and extending the shelf life of juice without incorporating any synthetic flavours and additives is carbonation. The experiment was designed to study the effect of salt addition in carbonation at d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc9e589a398e2695d94c66db2e2998ec
https://doi.org/10.22271/chemi.2021.v9.i1an.11666
https://doi.org/10.22271/chemi.2021.v9.i1an.11666
Akademický článek
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Publikováno v:
Waste & Biomass Valorization; Apr2022, Vol. 13 Issue 4, p1931-1944, 14p