Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Esmil Beliya"'
Autor:
Ankita Rathi, Nisha Gupta, Vani Dhruw, Esmil Beliya, Shubhra Tiwari, Jai Shankar Paul, S.K. Jadhav
Publikováno v:
Process Biochemistry. 120:101-113
Autor:
Shubhra Tiwari, Esmil Beliya, Monika Vaswani, Khushbu Khawase, Dristi Verma, Nisha Gupta, Jai Shankar Paul, Shailesh Kumar Jadhav
Publikováno v:
Waste and Biomass Valorization. 13:2749-2767
Publikováno v:
NewBioWorld. 3:13-21
India and several other countries are facing the biggest threat to survival due to a novel pandemic called Coronavirus and diseases (COVID-19) which was originated from Wuhan in China in the year 2019. This coronavirus belongs to the group of respira
Autor:
Jai Shankar Paul, Esmil Beliya, Shubhra Tiwari, Nisha Gupta, Dristi Verma, Shailesh Kumar Jadhav
Publikováno v:
NewBioWorld. 1:23-27
Water is the most fundamental natural resource found on the Earth which is equally important to all living organisms. About 70% of the Earth surface is secured with water. The endurance and nature of human life depend upon the accessibility of freshw
Publikováno v:
Coordination Chemistry Reviews. 464:214557
Autor:
Jai Shankar Paul, Shubhra Tiwari, Shriram Kunjam, Nisha Gupta, Esmil Beliya, Shailesh Kumar Jadhav
Publikováno v:
Extremophiles : life under extreme conditions. 25(3)
α-Amylase is the most significant glycoside hydrolase having applications in various industries. It cleaves the α,1-4 glucosidic linkages of polysaccharides like starch, glycogen to yield a small polymer of glucose in α-anomeric configuration. α-
Publikováno v:
Applied biochemistry and biotechnology. 193(8)
α-Amylases are the oldest and versatile starch hydrolysing enzymes which can replace chemical hydrolysis of starch in industries. It cleaves the α-(1,4)-D-glucosidic linkage of starch and other related polysaccharides to yield simple sugars like gl
Publikováno v:
Fungal Biology ISBN: 9783030418694
The application of principles of biology and engineering to create usable and economically viable products is called engineering. This technology has been used in fungi to get the valuable products through fungal bioengineering. The fungi are useful
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89f92a71f833d7bd8b6709827a2c4144
https://doi.org/10.1007/978-3-030-41870-0_8
https://doi.org/10.1007/978-3-030-41870-0_8
Publikováno v:
Ethnic Fermented Foods and Beverages of India: Science History and Culture ISBN: 9789811514852
Chhattisgarh is known as “rice bowl of India” due to enormous production of rice. Rice is the major ingredient of the ethnic fermented food and beverages of Chhattisgarh. Apart from rice, traditional dishes are also made from wheat, barley, and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::611d35bf4b1eadb2e6a1fafcf6bad363
https://doi.org/10.1007/978-981-15-1486-9_5
https://doi.org/10.1007/978-981-15-1486-9_5
Autor:
Esmil Beliya, Nisha Gupta, Jai Shankar Paul, Shailesh Kumar Jadhav, Karishma Patel, Shubhra Tiwari
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 26:101648
Processing (milling, oil extraction) of agricultural products result in accumulation of massive amount of agro-waste residues. A sustainable alternative technique is required to utilize those agro-waste residues through biotechnology to convert them