Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Dinesh Chandra Rai"'
Autor:
Vishal Kumar, Arvind Kumar, Manish Kumar Singh, Priya Dhyani, Himanshu Mishra, Dinesh Chandra Rai
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 9, Iss , Pp 100214- (2024)
The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted h
Externí odkaz:
https://doaj.org/article/7f843ab6849c4a13bc983087a1742186
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100647- (2024)
Demand of donkey milk is globally increasing because of its important nutritional characteristics, functional properties and pleasant sensory attributes. Donkey milk is highly appreciated for its low energy value, higher content of polyunsaturated fa
Externí odkaz:
https://doaj.org/article/d8c3a4eb1428434795d60bdaef36c08a
Autor:
Rajnee Lata, Ved Prakash Jaiswal, Veena Paul, Abhishek Dutt Tripathi, Aparna Agarwal, Dinesh Chandra Rai
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-8 (2023)
Abstract Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functionality of the food. Herbal a
Externí odkaz:
https://doaj.org/article/29fc0a46dcb141318cd37183dbbd0b8a
Publikováno v:
Indian Journal of Animal Sciences, Vol 92, Iss 8 (2022)
Broiler diets frequently include fats and oils to improve energy density, feed palatability, and functionality associated with Ω-3 PUFA. The purpose of this research was to examine how dietary supplementation of linseed affects growth performance an
Externí odkaz:
https://doaj.org/article/40e1111d15a040129d963b0a7a6e9f65
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 2, Pp 113-119 (2021)
Background and Objective: Vanillin is a strong flavor used widely in food industries, but the quantity of this compound from plant sources is minimal. In the present study, vanillin was produced as bio-vanillin using biotechnological techniques an
Externí odkaz:
https://doaj.org/article/d45bac910892402fb11f51aa26766950
Autor:
Chhaya Goyal, Priya Dhyani, Dinesh Chandra Rai, Swati Tyagi, Sanju Bala Dhull, Pardeep Kumar Sadh, Joginder Singh Duhan, Baljeet Singh Saharan
Publikováno v:
Journal of Food Processing and Preservation. 2023:1-24
Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in wat
Publikováno v:
Journal of Dairy, Veterinary & Animal Research. 12:35-41
The incidence of lifestyle diseases such as inflammatory bowel diseases is increasing due to unhealthy eating habits and modern lifestyles, resulting in a growing demand for fermented foods worldwide due to their scientifically proven functional and
Fats and oils are used to enhance the palatability of feed, absorb fat-soluble vitamins, and pass digesta through the gastrointestinal tract of poultry. The goal of current study was to see how dietary supplementation of Safflower seed (SS) affected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5a86666f00f9dbf2ac6475bb9451a81
https://doi.org/10.21203/rs.3.rs-2903831/v1
https://doi.org/10.21203/rs.3.rs-2903831/v1
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: Herbs are abundantly grown throughout India's numerous states, which encourages the development of herbs-infused products that provide health advantages in addition to flavour and taste for functional dairy products. Hence, the present st
Publikováno v:
Annals of Phytomedicine An International Journal. 12