Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Charanjit S. Riar"'
Publikováno v:
Food Hydrocolloids for Health, Vol 1, Iss , Pp 100019- (2021)
This study was carried out to examine the structural, rheological and thermal characteristics of protein isolates extracted from album and quinoa seeds. The results showed that surface hydrophobicity, free and total sulfhydryl groups were found signi
Externí odkaz:
https://doaj.org/article/422aec2aeb6347849d43dcc1966ca1c6
Autor:
Amanda Manoj Malik, Charanjit S. Riar
Publikováno v:
Journal of Food Science. 87:3872-3887
This study aimed to determine the association between the seed coat color of two chia seed genotypes for their composition, protein content, amino acid, and fatty acid profiles. The optimal pH for protein isolation for both genotypes (BCPI and WCPI)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef82f2e67e7b362db009416b5d4eb426
https://doi.org/10.1111/1750-3841.16276
https://doi.org/10.1111/1750-3841.16276
Publikováno v:
Journal of Food Measurement and Characterization. 15:119-133
In this work, polyphenols have been recovered from Meghalayan cherry using ultrasound assisted extraction (UAE). The RSM and ANN were used to analyse the effect of solvent concentration (40–80%), solvent-solid ratio (10–30 ml/g), extraction time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5553cb5e70fc0a6aff7f5b0dc3655ac6
https://doi.org/10.1007/s11694-020-00611-0
https://doi.org/10.1007/s11694-020-00611-0
Publikováno v:
Food Hydrocolloids. 135:108190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32b7e62739fba6424d76f47ed271a081
https://doi.org/10.1016/j.foodhyd.2022.108190
https://doi.org/10.1016/j.foodhyd.2022.108190
Publikováno v:
Food Hydrocolloids. 96:433-441
Protein isolates from album seed were prepared and subjected to HIUS treatment using a probe method. The effect of ultrasonication on physicochemical, molecular and thermal characteristics were investigated and compared with those of the control. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9e203287d3a6903b273b2369b35ab69
https://doi.org/10.1016/j.foodhyd.2019.05.052
https://doi.org/10.1016/j.foodhyd.2019.05.052
Publikováno v:
International Journal of Engineering Applied Sciences and Technology. 4:294-301
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b8e9d0cee7c685da35130d4fd43dec6
https://doi.org/10.33564/ijeast.2019.v04i03.048
https://doi.org/10.33564/ijeast.2019.v04i03.048
Publikováno v:
Food Chemistry. 272:165-173
Alkali extraction and acid precipitation methods were adopted to isolate protein from quinoa and album seeds of variety Chenopodium. Different pH dispersions (3-11) of isolated proteins were prepared and effects of pH and holding time on protein char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc8912da9a058788e37110ed340c365d
https://doi.org/10.1016/j.foodchem.2018.08.048
https://doi.org/10.1016/j.foodchem.2018.08.048
Autor:
Charanjit S. Riar, Parmjit S. Panesar
This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products. The chapters look at the extraction technologies, analytical tech
Autor:
Charanjit S. Riar, Parmjit S. Panesar
This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients
Autor:
Khalid Gul, Sukhcharan Singh, Mamta Bharadwaj, Charanjit S. Riar, Nisar Ahmad Mir, Basharat Yousuf
Publikováno v:
Food biopolymers: Structural, functional and nutraceutical properties ISBN: 9783030270605
The uptake of proteins is one of the major factors for maintaining human health. They contribute to the nutritional properties of foods due to the presence of essential amino acids which are important for growth and maintenance of body. Despite their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce4694589695e6d9fa63fe58909317a0
https://doi.org/10.1007/978-3-030-27061-2_9
https://doi.org/10.1007/978-3-030-27061-2_9