Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Charu Lata Mahanta"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100681- (2024)
This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant propert
Externí odkaz:
https://doaj.org/article/07fd0dcb028a44eca6a0c593b1a0655f
Autor:
Shubham Rohilla, Charu Lata Mahanta
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100673- (2024)
The phytochemical composition in three different varieties of tamarillo (yellow, red, and purple) cultivated in Northeast India was analysed. The pulp showed good amount of protein, fat, and crude fiber, and the pH and TSS of the tamarillos ranged fr
Externí odkaz:
https://doaj.org/article/11c6de56e1644527be61d4d90045ac5e
Autor:
Hemanta Chutia, Charu Lata Mahanta
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100469- (2023)
Studies on protein-based emulsifiers for food uses have progressed rapidly in the last decade, due to better stability capacity, irreversible adsorption behaviour at the interface, thick interfacial layer, and higher nutritional values as compared to
Externí odkaz:
https://doaj.org/article/5328f5ea2153430caf4fe7109b1daa48
Autor:
Vegonia Marboh, Charu Lata Mahanta
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100542- (2023)
Sohphlang being a tuberous crop exhibits rheological properties, which are expected to change with treatment. The main aim was to study the influence of heat-moisture treatment (HMT) and annealing (ANN) on rheological properties of sohphlang starch.
Externí odkaz:
https://doaj.org/article/4f7ff7b16c4144659a034931f58c2d38
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100315- (2023)
Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkol flour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on pr
Externí odkaz:
https://doaj.org/article/015c5c383dc7408aa1fe42efa656d9d7
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100210- (2022)
The parameters for extraction of phenolic compounds and anthocyanins in purple tamarillo using supercritical fluid (SCFE) and ultrasound-assisted extraction (UAE) techniques were optimized. Optimizations of extraction techniques were done using Box-B
Externí odkaz:
https://doaj.org/article/b02c4b7acae346fca35997b69447c576
Autor:
Sangeeta Saikia, Nikhil Kumar Mahnot, Charu Lata Mahanta, Pronobesh Chattopadhyay, Amit Agnihotri
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 19, Iss 1, Pp 14-21 (2020)
Carambola pomace rich mix fruit juice beverage powder was optimized and developed by spray drying using response surface methodology. Maltodextrin concentration and inlet temperature were taken as two independent variables. The response variables wer
Externí odkaz:
https://doaj.org/article/65230cf814f14da9b18e0415f901c480
Publikováno v:
Journal of Food Science and Technology. 60:1202-1208
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01ab1897784f504e1af5005e15e75214
https://doi.org/10.1007/s13197-023-05687-2
https://doi.org/10.1007/s13197-023-05687-2
Publikováno v:
Journal of Food Measurement and Characterization. 17:2285-2300
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::983499fd1b2752f060a9c1d8e63de0a9
https://doi.org/10.1007/s11694-022-01789-1
https://doi.org/10.1007/s11694-022-01789-1
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::863b55d11b9fb4b58fdf03a27eba9938
https://doi.org/10.1007/s13399-023-04260-3
https://doi.org/10.1007/s13399-023-04260-3