Zobrazeno 1 - 9
of 9
pro vyhledávání: '"D. K. Thompkinson"'
Autor:
D. K. Thompkinson, Kanika Pawar
Publikováno v:
Current Research in Nutrition and Food Science Journal. 5:15-24
A dietary supplement containing multifunctional ingredient sources was formulated and optimized for management of diabetes. The formulated dietary supplement comprised of milk fat and groundnut oil (90:10), whey protein concentrate, skim milk powder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b67dcb9b4e02645f2054d60cc2fc3c13
https://doi.org/10.12944/crnfsj.5.1.03
https://doi.org/10.12944/crnfsj.5.1.03
Publikováno v:
Journal of Food Science and Technology. 51:2318-2330
Dietary patterns of consumers have changed and the importance of diet as a therapeutic adjunct in the form of nutraceuticals has become the trend of the millennium. Major contributory factor behind this trend is the idea of improving health by modify
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3a0b7bc034e5ee29fedb439e099f099
https://doi.org/10.1007/s13197-012-0661-8
https://doi.org/10.1007/s13197-012-0661-8
Autor:
D. K. Thompkinson, Kanika Pawar
Publikováno v:
Journal of Food Science and Technology. 51:875-883
A diabetic dietary supplement comprising of multiple ingredients was designed based on recommendation of Indian Council of Medical Research for a diabetic adult. Central composite rotatable design using three variables (ingredient source) and five re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f1b45a97a7b6fee45ed2a1d125ce85e
https://doi.org/10.1007/s13197-011-0566-y
https://doi.org/10.1007/s13197-011-0566-y
Publikováno v:
Food Reviews International. 26:189-203
Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates; it is a functional food ingredient that provides unique combination of technological properties. Furthermore, it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fd6d52b6356299241e9b99353a350ba
https://doi.org/10.1080/87559121003590664
https://doi.org/10.1080/87559121003590664
Publikováno v:
Food and Bioprocess Technology. 3:586-593
This investigation reports the effect of microencapsulation using sodium alginate and starch on the tolerance of probiotic Lactobacillus acidophilus LA1 to selected processing conditions and simulated gastrointestinal environments. The organism survi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7577740c05139bc64b436570c7cfd59a
https://doi.org/10.1007/s11947-008-0135-1
https://doi.org/10.1007/s11947-008-0135-1
Optimization of ingredients for the formulation of a direct acidified whey based lassi-like beverage
Autor:
D. K. Thompkinson, K. Kalyani Nair
Publikováno v:
International Journal of Dairy Technology. 61:199-205
Samples of direct acidified whey based lassi like beverage were prepared with different proportions of guar gum, CMC and inulin and were examined for sensory and physical attributes. The optimisation was carried out using central composite rotatory d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ce1a3d316e9e76aba9a15acc7c82fec
https://doi.org/10.1111/j.1471-0307.2008.00387.x
https://doi.org/10.1111/j.1471-0307.2008.00387.x
Autor:
D. K. Thompkinson, Suman Kharb
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 6:79-102
Milk is a biological fluid of exceptional complexity. It contains the nutrients for the growth and development of the newborn. The compositional structure of milk is, however, dependent on the species and tailored to sustain growth and development of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7e478a65595ab99d89569b8d225b329
https://doi.org/10.1111/j.1541-4337.2007.00020.x
https://doi.org/10.1111/j.1541-4337.2007.00020.x
Autor:
D. K. Thompkinson, Kanika Pawar
Publikováno v:
Journal of Nutrition & Food Sciences.
A dietary supplement with multifunctional ingredients was designed, formulated and optimized using Response Surface Methodology. To evaluate the hypoglycemic and hypocholesterolemic efficacy of dietary supplement an invivo studies were conducted for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95c75dd19597134fb766e07d28b24ef7
https://doi.org/10.4172/2155-9600.1000439
https://doi.org/10.4172/2155-9600.1000439
Autor:
Suman Kharb, D. K. Thompkinson
Publikováno v:
Food Reviews International. 99999:1-1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ea69aefedc48de054fb7a8c5e19d2f5
https://doi.org/10.1080/87559120802525467
https://doi.org/10.1080/87559120802525467