Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Bijoy Moktan"'
Publikováno v:
Journal of Food Science and Technology. 48:506-509
Wadi is a hollow, brittle, ball- or cone-shaped popular traditional legume-based product of many countries in the Indian Subcontinent. To prepare wadi, blackgram (Phaseolus mungo L.) dhal (dehusked split seeds) was soaked, ground to a soft dough, fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb2b83b58c583e8a05208ad500332b93
https://doi.org/10.1007/s13197-010-0185-z
https://doi.org/10.1007/s13197-010-0185-z
Publikováno v:
International Journal of Food Sciences and Nutrition. 62:360-369
Dhokla and idli are popular breakfast foods in India. The objective of the present study was to evaluate their antioxidative properties during different stages of preparation. The effects of fermentation on the enhancement of antioxidative activities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2230f6b428fe95569982481a9daa257b
https://doi.org/10.3109/09637486.2010.532116
https://doi.org/10.3109/09637486.2010.532116
Publikováno v:
Food Control. 18:1555-1564
An antibiogram of 48 strains of Bacillus cereus isolated from 6 different kinds of legume-based Indian fermented foods (amriti, dhokla, dosa, idli, papad and wadi) was generated against 18 different antibiotics that are commonly used against foodborn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e4e3071ac92f07ab7318bb657b00c88
https://doi.org/10.1016/j.foodcont.2006.12.006
https://doi.org/10.1016/j.foodcont.2006.12.006
Publikováno v:
Food Control. 18:1405-1411
A total of 105 samples of six different types of legume-based popular fermented foods, namely amriti, dhokla, dosa, idli, papad and wadi, purchased from retail outlets in West Bengal, was analysed to determine their microbiological safety status. Whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f42e578b0730e631714ab03fb17cf14
https://doi.org/10.1016/j.foodcont.2006.10.001
https://doi.org/10.1016/j.foodcont.2006.10.001
Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15–45 °C and water activities (aw) of 0.11–0.97. The sorption isotherms were sigmoidal. Nine different mathematical models wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8544ae6988bda82e5cedd2a0d708fbb6
https://europepmc.org/articles/PMC3907659/
https://europepmc.org/articles/PMC3907659/
