Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Bhupendra M. Ghodki"'
A comprehensive review on advances in storage pest management: Current scenario and future prospects
Autor:
P. N. Guru, D. Mridula, Ajinath Shridhar Dukare, Bhupendra M. Ghodki, Amit Umesh Paschapur, Ipsita Samal, M. Nikhil Raj, Vinod Kumar Padala, Mandla Rajashekhar, Avupati R. N. S. Subbanna
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Modernization of the agricultural production system led to a significant increase in annual food production intended to meet the ever-growing consumer demand. In many countries, most of the food grains produced is stored for contingency and regular s
Externí odkaz:
https://doaj.org/article/76f4bbbb0e024ee1b9a17a18ff3adda5
Autor:
Bhupendra M. Ghodki, T.K. Goswami
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Cassia is one of the widely used spices in the Food Industry due to its preserving and flavoring qualities. Physico-mechanical properties of spices are crucial in the machine designing and processing operations. In this study, physical properties and
Externí odkaz:
https://doaj.org/article/a965b70679474ec699f7f9cb0df552c7
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Thermal and mechanical properties of cassia are primarily required in the study of its different thermal and mechanical operations. The thermal properties of cassia bark viz., specific heat, glass transition temperature (Tg), bulk thermal conductivit
Externí odkaz:
https://doaj.org/article/9125da8428784bfd86e0af66630c456f
Publikováno v:
Surface and Interface Analysis. 55:347-356
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8977431e76d15fd7bfc04935f6ee00f7
https://doi.org/10.1002/sia.7197
https://doi.org/10.1002/sia.7197
Autor:
Ajay Patel, Satya Narayan Naik, Santosh Satya, Bhupendra M Ghodki, Subhodeep Jana, Priyanka Sharma
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04e50b3401d1067fe918d00912e98708
https://doi.org/10.1111/jfpp.16835
https://doi.org/10.1111/jfpp.16835
Autor:
Bhupendra M. Ghodki
Publikováno v:
Advanced Computational Techniques for Heat and Mass Transfer in Food Processing ISBN: 9781003159520
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::712f9a86fd7f6fe9119d99389fe52f9d
https://doi.org/10.1201/9781003159520-5
https://doi.org/10.1201/9781003159520-5
Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a663e0fe2636cb02bcd42097d072c3ed
https://doi.org/10.1111/jfpe.13838
https://doi.org/10.1111/jfpe.13838
Publikováno v:
LWT. 108:301-309
In this study, X-ray micro-computed tomography scanning coupled with image analysis was used to investigate the influence of bread formulation on micro-structural characteristics of bread particularly its crumb. Results for standard whole wheat flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::149c8b5a1b0ce513d96c8b022a956f12
https://doi.org/10.1016/j.lwt.2019.03.066
https://doi.org/10.1016/j.lwt.2019.03.066
Autor:
Snehasis Chakraborty, Tridib Kumar Goswami, Devendra M Ghodki, Subhodeep Jana, Bhupendra M Ghodki, Singam Suranjoy Singh
Publikováno v:
Journal of Food Engineering. 243:39-48
Spices are ground cryogenically to retain their thermo-sensitive flavoring compounds, thereby producing a high-quality powder. In the cryogenic grinding process, spices are initially precooled with a cryogen (Liquid nitrogen; LN2) followed by grindin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cb5a5b52cccdee64f7c34e495b71ec0
https://doi.org/10.1016/j.jfoodeng.2018.08.033
https://doi.org/10.1016/j.jfoodeng.2018.08.033
Publikováno v:
Chemical Engineering Research and Design. 141:302-316
In the case of grinding of spices, the cryogenic counterpart is commonly used for obtaining a high-quality spice powder retaining the maximum thermo-sensitive flavoring compounds; however, the operational cost restricts its industrial application. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4e801de3dab8140a4216b11e90bd748
https://doi.org/10.1016/j.cherd.2018.11.008
https://doi.org/10.1016/j.cherd.2018.11.008