Výsledky vyhledávání

Akademický článek

Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review

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

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Akademický článek

Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food)

Autor: Pratik S Gaikwad, C.K. Sunil, Aditi Negi, Akash Pare

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

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Akademický článek

Effect of microwave treatment on the structural and functional properties of proteins in lentil flour

Autor: S. Mahalaxmi, P. Himashree, B. Malini, C.K. Sunil

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

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Akademický článek

Pineapple pomace powder (freeze-dried): Effect on the texture and rheological properties of set-type yogurt

Autor: L. Meena, Rooman Neog, M. Yashini, C.K. Sunil

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

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