Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Bipro Dubey"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 107012- (2024)
Ultrasound-assisted extraction (UAE) was evaluated as a green procedure to produce faba beans protein isolates from faba beans. Magnetic stirring was performed as conventional extraction. A three-level five-factor Box-Behnken Design (BBD) was applied
Externí odkaz:
https://doaj.org/article/9d891494ab854cb4a8e0741ecc79eacc
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107030- (2024)
Environmental concerns linked to animal-based protein production have intensified interest in sustainable alternatives, with a focus on underutilized plant proteins. Faba beans, primarily used for animal feed, offer a high-quality protein source with
Externí odkaz:
https://doaj.org/article/e0ae68763f6c423dae7be40dfaf10b3c
Publikováno v:
Molecules, Vol 28, Iss 14, p 5431 (2023)
The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and benef
Externí odkaz:
https://doaj.org/article/50c976cf3f8d42bab330cb5b6d7eb4f0
Publikováno v:
Foods, Vol 12, Iss 11, p 2237 (2023)
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavor
Externí odkaz:
https://doaj.org/article/1ecf58769a74410a8de0b59ca288b582
Autor:
Søren Thue Lillevang, Bipro Dubey, Vasiliki Evageliou, Paraskevi Paximada, Marianna Batchelor, Martin Howarth
Publikováno v:
Journal of Food Processing and Preservation. 45
The food industries are continuously facing enormous challenges in the formation of stable w/o emulsions. The stability of the w/o emulsions is a key factor when being used as primary emulsions for the formation of double emulsions (DE). Long-term st
Autor:
Ahasanul Karim, Che Ku Mohammad Faizal, Abu Yousuf, Martin Howarth, Md. Maksudur Rahman Khan, Chin Kui Cheng, Bipro Dubey, M. Amirul Islam
Publikováno v:
Industrial & Engineering Chemistry Research. 58:573-580
In the present study, the applicability of electroporation (EP) has been investigated as a pretreatment method for enriching hydrogen producers and eliminating hydrogen consumers in anaerobic sludge (AS). Citrus wastewater was used as a feed source f
Publikováno v:
Biomass Conversion and Biorefinery
The circular economy is at the core of sustainable development. The generation of biogas from the massive quantity of agricultural waste biomass is one of the critical drivers of the circular economy. Biogas has enormous renewable energy potential an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e14247099a35162ae96a9a8538ffe0be
https://shura.shu.ac.uk/27945/8/Dubey-CriticalReviewBiogas(VoR).pdf
https://shura.shu.ac.uk/27945/8/Dubey-CriticalReviewBiogas(VoR).pdf
Publikováno v:
Research & Development in Material Science. 11
Rice bran is an undervalued/underutilized by-product of rice milling, rich in protein, lipids, dietary\ud fibers, vitamins, and minerals. It is an inexpensive source of high-quality protein, fiber and lipids to be\ud incorporated into value-added foo
Viable electroactive biofilm formation, allowing considerable conversion capacity and opportunities for extracellular electron transfer (EET) is essential for sustainable and long term stable power generation in microbial fuel cells (MFCs). However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f287c1e1671baa3a93aec1cc5bfca28e
https://shura.shu.ac.uk/24564/1/1-s2.0-S1572665719303637-main.pdf
https://shura.shu.ac.uk/24564/1/1-s2.0-S1572665719303637-main.pdf
Publikováno v:
Journal of Food Engineering. 288:110229
The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An incr