Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Dharmesh Chandra Saxena"'
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100191- (2022)
Retention of bioactive compounds (beta-glucans, lignans and gamma oryzanol) was analyzed after extrusion and during storage period of three months under four relative humidities using saturated salt solutions such as potassium carbonate (43.26%), mag
Externí odkaz:
https://doaj.org/article/968f6e4af26c4f74b0e473604e2bd6f7
Publikováno v:
Starch - Stärke.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3aa090497f729fb3e85e90df4a806726
https://doi.org/10.1002/star.202200267
https://doi.org/10.1002/star.202200267
Publikováno v:
Asian Journal of Chemistry. 34:355-360
The present study was designed to investigate the changes occur on Chenopodium album starch (CAS) after modification through quasi emulsion solvent diffusion (QESD) method. Modification of starch was carried out by HCl (0.1, 0.25, 0.50, 0.75 and 1M)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e3e2db966c4eb34ea666581d2eb50c8
https://doi.org/10.14233/ajchem.2022.23513
https://doi.org/10.14233/ajchem.2022.23513
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f243c1e77459784fed4655d25c0e5ff1
https://doi.org/10.1111/jfpe.14193
https://doi.org/10.1111/jfpe.14193
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e49aba464597d3ddbf4e2a4295e57e
https://doi.org/10.1111/jfpp.17172
https://doi.org/10.1111/jfpp.17172
Autor:
Basheer Aaliya, C. Anandharamakrishnan, Laxmikant Shivnath Badwaik, Manish Bakshi, Rosy Bansal, Anindita Behera, Garima Bhardwaj, Abida Bhat, Rohini Bhat, Zahid Rafiq Bhat, Surekha Bhatia, Hanuman Bobade, Jinku Bora, Saba Bukhari, Ashish Chauhan, Hitesh Chopra, Monalisa Dash, Himjyoti Dutta, Omer Farooq, Apurba Gohain, Amir Gull, Antima Gupta, Prerna Gupta, Monika Hans, Ihsan-ul Haq, null Heena, Rhythm Kalsi, Mahaldeep Kaur, Sandeep Kaur, Jasmeet Kour, Srinivasan Krishnamoorthy, Amarjeet Kumar, Varun Kumar, Mushtaq Ahmad Lone, Charu Lata Mahanta, Nikhil Mahnot, Tanu Malik, Bharti Mittu, J.A. Moses, Gulzar Ahmad Nayik, Saniya Nissar, Mustafa Öz, Santwana Padhi, Santwana Palai, Jessica Pandohee, R. Paranthaman, Sweta Priyadarshini Pradhan, Md Ramim Tanver Rahman, Sangeeta Saikia, Aga Syed Sameer, Md Nazmus Saqib, Loveleen Sarao, Dharmesh Chandra Saxena, Ajay Sharma, Renu Sharma, Savita Sharma, Mohd Aaqib Sheikh, Ajay Singh, Harvinder Singh Sohal, Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj, Thoithoi Tongbram, İlknur Ucak, Altaf Ahmad Wani, Nusrath Yasmeen, Syeda Saniya Zahra, Rasiya Ul Zaman, Imtiyaz Ahmad Zargar, Beenish Zehra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2310936c9f3acd8f565aaf0e5da9cf84
https://doi.org/10.1016/b978-0-323-89779-2.01002-4
https://doi.org/10.1016/b978-0-323-89779-2.01002-4
Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch vol