Zobrazeno 1 - 9
of 9
pro vyhledávání: '"C. V. Sarmandal"'
Autor:
R. Baby Latha, C. V. Sarmandal, Sakina Khatoon, J. Hemavathy, Sukumar Debnath, Belur R. Lokesh, A. G. Gopala Krishna
Publikováno v:
Journal of Food Science and Technology. 51:124-129
To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, puls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aaeb1d77c6fd5fae3e9f6a96a53de87
https://doi.org/10.1007/s13197-011-0460-7
https://doi.org/10.1007/s13197-011-0460-7
Autor:
P. M. Shiela, T. N. Indira, A. G. Gopala Krishna, C. V. Sarmandal, Sakina Khatoon, Arvind Mishra
Publikováno v:
Journal of the American Oil Chemists' Society. 78:127-131
The effect of different processing steps of refining on retention or the availability of oryzanol in refined oil and the oryzanol composition of Indian paddy cultivars and commercial products of the rice bran oil (RBO) industry were investigated. Deg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1710d4bb719ab4d1fccf14e73e402445
https://doi.org/10.1007/s11746-001-0232-0
https://doi.org/10.1007/s11746-001-0232-0
Autor:
G., Bhaskaragoud, V., Geetha, T., Sharanappa, A. S., Mohan Kumar, C., Hema Kumar, G., Suresh Kumar
Publikováno v:
Molecular Nutrition & Food Research; Apr2018, Vol. 62 Issue 8, p1-1, 11p
Publikováno v:
Journal of Food Measurement & Characterization; Dec2015, Vol. 9 Issue 4, p564-574, 11p
Autor:
Baby Latha, R., Debnath, Sukumar, Sarmandal, C. V., Hemavathy, J., Khatoon, Sakina, Gopala Krishna, A. G., Lokesh, B. R.
Publikováno v:
Journal of Food Science & Technology; Jan2014, Vol. 51 Issue 1, p124-129, 6p
In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods.
Autor:
Alan Kin Tak Lau, Azzah Dyah Pramata
Special topic volume with invited peer-reviewed papers only
The 5th International Conference on Materials and Metallurgical Engineering and Technology (ICOMMET)
Selected peer-reviewed extended articles based on abstracts presented at the 5th International Conference on Materials and Metallurgical Engineering and Technology 2022 (ICOMMET 2022)Aggregated Book
Autor:
M. Angela A. Meireles
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods - a key component of functional foods and neutraceuticals development. From established