Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Bindvi Arora"'
Publikováno v:
ACS Food Science & Technology. 2:1433-1441
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3526bc0a07690f9264dfc5f1cd9386d
https://doi.org/10.1021/acsfoodscitech.2c00179
https://doi.org/10.1021/acsfoodscitech.2c00179
Autor:
Bindvi Arora, Syed S.H. Rizvi
Publikováno v:
International Journal of Dairy Technology. 74:641-654
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eac8153b9785740813019a961ee68fdb
https://doi.org/10.1111/1471-0307.12801
https://doi.org/10.1111/1471-0307.12801
Autor:
Bindvi Arora, Syed S. H. Rizvi
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55da99aeb6193df369539659d99fd670
https://doi.org/10.1111/jfpe.14144
https://doi.org/10.1111/jfpe.14144
Autor:
Thippeswamy Basavaraja, Alka Joshi, Shruti Sethi, Bindvi Arora, Bhoopal Singh Tomar, Eldho Varghese, Ajay Yadav
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2944e762b30c15d3124c09ec10ac5b8
https://doi.org/10.1111/jfpp.16844
https://doi.org/10.1111/jfpp.16844
Publikováno v:
International Journal of Gastronomy and Food Science. 31:100638
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5af7d64a579b97119ec509a60157e32d
https://doi.org/10.1016/j.ijgfs.2022.100638
https://doi.org/10.1016/j.ijgfs.2022.100638
Publikováno v:
Potato Research. 64:587-599
To address the problem of dietary restraint of health-conscious people, a techno-feasible process for development of low-fat and high-fibre fabricated potato snack has been standardised. The product was optimised on the basis of fat and fibre content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5328926babdf7be58b3e35dfceaddf04
https://doi.org/10.1007/s11540-021-09492-2
https://doi.org/10.1007/s11540-021-09492-2
Publikováno v:
Journal of food science and technology. 59(12)
Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acrylamide, sensory character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e40b797a297a187a6d9c8dcedad1a48
https://pubmed.ncbi.nlm.nih.gov/36276554
https://pubmed.ncbi.nlm.nih.gov/36276554
Publikováno v:
European Food Research and Technology. 246:591-598
Thirteen apple cultivars were analyzed for their total phenolic content, total flavonoids, anthocyanins, ascorbic acid in methanolic extracts of both peel and cortex fractions. Three in vitro assays (FRAP, DPPH, and CUPRAC) were used to determine the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1ee23201ea7ed84e04440e789917d90
https://doi.org/10.1007/s00217-020-03432-z
https://doi.org/10.1007/s00217-020-03432-z
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e730ff1a011417047e3b542de0f8f2df
https://doi.org/10.1111/jfpp.15348
https://doi.org/10.1111/jfpp.15348
Subjective evaluation of organoleptic attributes of foods is a widely used system for understanding the consumer’s behavior and psychology of food acceptance but it usually entails large variability in consumer responses. In contrast, objective eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25f3ea125e6f11c16e06db0e150765dc
https://doi.org/10.1201/9781003084174-6
https://doi.org/10.1201/9781003084174-6
