Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Chandrahas Sahu"'
Autor:
Shristi Shefali Saraugi, Shadanan Patel, Chandrahas Sahu, Prashant S. Pisalkar, Pooja Sahu, Dharmendra Khokhar
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-9 (2022)
Abstract Background The study of sorption isotherm is the most important for prediction of shelf life, selection of packaging materials, drying characteristics, etc., of any food and agricultural materials. Gum is hygroscopic in nature, so finding of
Externí odkaz:
https://doaj.org/article/3c4f6fb5c2344c8eb0ade2d00fd01966
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-9 (2022)
Abstract Background Karaya gum is heavily acetylated polysaccharide and used for medicinal purposes as a bulk-forming laxative. It is also used in the paper and textile industries as well as food stabilizer. So its moisture sorption behavior study is
Externí odkaz:
https://doaj.org/article/cca87dc9fc434ce3adb81019df619ba4
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100139- (2022)
Composite flour comprising of maize, finger millet, defatted soy and elephant foot yam in the ratio of 40:30:20:10 was utilized for the development of an extruded product. The experiment was conducted to study the effects of process variables, namely
Externí odkaz:
https://doaj.org/article/b631b4eebe724344a09fcabeecbcd712
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100072- (2022)
The effect of extrusion parameters like barrel temperature (100-150°C), screw speed (110-350 rpm) and feed moisture content (12-20% wb) on product quality of extruded products prepared from composite mixture was performed. Central composite rotatabl
Externí odkaz:
https://doaj.org/article/29135aca21614dee8310298a440e7d6b
Publikováno v:
Heliyon, Vol 7, Iss 4, Pp e06742- (2021)
Moisture sorption behaviour and isosteric heat of sorption are essential to be familiar with the stability of products, various storage condition and selection of packaging materials. Sorption behavior of extruded product was done at 30, 40, 50 and 6
Externí odkaz:
https://doaj.org/article/718837073b02439d8ff9e1f5e7bd9a9d
Publikováno v:
2022 Second International Conference on Advances in Electrical, Computing, Communication and Sustainable Technologies (ICAECT).
Autor:
Chandrahas Sahu
Publikováno v:
International Journal for Research in Applied Science and Engineering Technology. 8:432-437
Autor:
Chandrahas Sahu, Smita S. Patel
Publikováno v:
J Food Sci Technol
Formulation of composite flour comprising of maize (MF), finger millet (FM), defatted soy (DS) and elephant foot yam (YP) was carried out for the preparation of extruded product. The proportion of three major ingredients was varied as maize: 40–55%
Autor:
Chandrahas Sahu
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:2098-2107
Autor:
Chandrahas Sahu, Raja Jhariya
Publikováno v:
International Journal of Engineering Applied Sciences and Technology. :632-636