Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Dittakavi Narasimha Rao"'
Autor:
Dittakavi Narasimha Rao, N.S. Mahendrakar, Paregowda Nagegowda, V.K. Modi, Nakkerike M. Sachindra
Publikováno v:
International Journal of Food Science & Technology. 42:827-835
Summary The level of binders (starch, refined wheat flour and milk powder) was optimised with respect to sensory quality of ready-to-eat kebab made from a dehydrated mix using the experiment based on the Box–Behnken design. The optimised levels (as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d8cce366fb9a92699ad0258420d20fd
https://doi.org/10.1111/j.1365-2621.2007.01291.x
https://doi.org/10.1111/j.1365-2621.2007.01291.x
Publikováno v:
European Food Research and Technology. 210:231-236
A process for the digestion of residual β-cyclodextrin used for cholesterol reduction in egg using glucoamylase from a mutant strain of Aspergillus niger (CFTRI 1105) was optimized by response surface methodology. The most important parameters influ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::951c0a102f85ee629284ad360fc0df4b
https://doi.org/10.1007/s002170050015
https://doi.org/10.1007/s002170050015
Autor:
Dittakavi Narasimha Rao, V. S. Murthy
Publikováno v:
International Journal of Food Science & Technology. 21:151-157
Rapid dye reduction tests have been developed to determine the quality of meat. Three chemical indicators, resazurin and two tetrazolium compounds, were used to correlate the microbial numbers and reduction times in meat samples.Twenty-five surface s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37d9518b11786f40bd9141cb279a8057
https://doi.org/10.1111/j.1365-2621.1986.tb00436.x
https://doi.org/10.1111/j.1365-2621.1986.tb00436.x