Zobrazeno 1 - 10
of 125
pro vyhledávání: '"C.K. Sunil"'
Publikováno v:
In Expert Systems With Applications 15 October 2023 228
Autor:
Animesh Singh Sengar, Nirmal Thirunavookarasu, Pintu Choudhary, Mohan Naik, A. Surekha, C.K. Sunil, Ashish Rawson
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100219- (2022)
The growing plant protein market has encouraged the use of various emerging and novel techniques for protein extraction, which results in a high-quality protein. The extracted protein can aid in developing plant-based meat analogues with meat-like te
Externí odkaz:
https://doaj.org/article/af97038a04e34c07881feaf3ad058533
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100144- (2022)
In this study, suitable drying techniques were evaluated for drying black gram papad using sun, tray and microwave assisted hot-air drying (MAHD). Drying of black gram papad in MAHD consumes less time (100-175 min) compared to tray (240 min) and sun
Externí odkaz:
https://doaj.org/article/0581fe3e8d4c4425818cb21df924d945
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100147- (2022)
Microwave is the commonly adopted thermal technology for the cooking and other industrial processing of lentils. The study focused on evaluating the effect of microwave treatment (MT) on the protein profile and functional properties of lentil flour (
Externí odkaz:
https://doaj.org/article/e79269d1f3cf4d6683f97c056caee4bc
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100101- (2022)
Pineapple pomace is the waste produced during the processing of pineapple. Functional foods are growing enormous and attracted by consumers. Taking this into consideration, pomace incorporated yogurt was developed and its textural and rheological pro
Externí odkaz:
https://doaj.org/article/9b666b4d01684f0ab327ce5ad49d4fec
Publikováno v:
Journal of Food Engineering. 351:111521
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e3a692522e5547e30aa2e1145decd4
https://doi.org/10.1016/j.jfoodeng.2023.111521
https://doi.org/10.1016/j.jfoodeng.2023.111521
Autor:
M. Balakumaran, K. Gokul Nath, B. Giridharan, K. Dhinesh, A.K. Dharunbalaji, B. Malini, C.K. Sunil
Publikováno v:
International Journal of Biological Macromolecules. 242:124619
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3192a9131378802b870e7b5ba1759678
https://doi.org/10.1016/j.ijbiomac.2023.124619
https://doi.org/10.1016/j.ijbiomac.2023.124619
Publikováno v:
Measurement: Food. 10:100090
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c97f662784fcafea70fb8bb3bf9a1a06
https://doi.org/10.1016/j.meafoo.2023.100090
https://doi.org/10.1016/j.meafoo.2023.100090
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