Zobrazeno 1 - 10
of 37
pro vyhledávání: '"F Magdaline Eljeeva Emerald"'
Autor:
N. Laxmana Naik P. Heartwin Amaladhas, G. Swarnalatha B. Surendra Nath, F. Magdaline Eljeeva Emerald
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 10:3560-3571
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d76f8adef6b4257b984e3bd3bc88aa7f
https://doi.org/10.20546/ijcmas.2021.1002.392
https://doi.org/10.20546/ijcmas.2021.1002.392
Autor:
Karthik Salish, B. Surendra Nath, D. Dejey, K. Manimala, Heartwin A. Pushpadass, M. Manjunatha, F. Magdaline Eljeeva Emerald
Publikováno v:
Journal of Food Measurement and Characterization. 14:2981-2997
Chhana podo, a popular dairy product of India, is prepared by baking the dough of chhana (heat-acid coagulated milk solids), semolina and sugar. Heat induced moisture loss during baking influences the chain of physico-chemical changes, which in turn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbebe1c8fb95835b2a4f82df4415d8b5
https://doi.org/10.1007/s11694-020-00543-9
https://doi.org/10.1007/s11694-020-00543-9
Publikováno v:
Indian Journal of Dairy Science. 73:7-12
Thermal properties of pantoa were determined during deep-fat frying in sunflower oil at 125-145°C. Thermal conductivity (k: 0.357 to 0.199 Wm -1 K -1 ), thermal diffusivity (α: 0.105x10 -6 to 0.140x10 -6 m 2 s -1 ) and volumetric specific heat (C p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ce5f79faa637a462339fc02006e781f
https://doi.org/10.33785/ijds.2020.v73i01.002
https://doi.org/10.33785/ijds.2020.v73i01.002
Autor:
Kizhaeral S. Subramanian, Heartwin A. Pushpadass, F. Magdaline Eljeeva Emerald, B.G. Seethu, B. Surendra Nath, N. Laxmana Naik
Publikováno v:
Food and Bioprocess Technology. 13:341-354
Utilization of resveratrol as a nutraceutical in foods is limited due to its low bioavailability and chemical instability. Therefore, resveratrol was encapsulated into nanofibres by electrospinning at concentrations of 15, 18 and 21% TS, applied volt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa6ad47d90757e69fd5bceba906dd968
https://doi.org/10.1007/s11947-019-02399-4
https://doi.org/10.1007/s11947-019-02399-4
Autor:
Aditya P. Sukumar, P. Devikrishna, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, B. Surendra Nath
Publikováno v:
Handbook of Research on Food Processing and Preservation Technologies ISBN: 9781003161295
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56a6e45a844505c52310e9cf6779f955
https://doi.org/10.1201/9781003161295-14
https://doi.org/10.1201/9781003161295-14
Autor:
B. G. Seethu, R. Devaraju, B. Rajunaik, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, B. Surendra Nath, Lazmana N. Naik
Publikováno v:
Handbook of Research on Food Processing and Preservation Technologies ISBN: 9781003161295
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46084371e3aade107422058e45374dea
https://doi.org/10.1201/9781003161295-6
https://doi.org/10.1201/9781003161295-6
Autor:
Naveen V Padaki, Heartwin A. Pushpadass, Devaraju R, F. Magdaline Eljeeva Emerald, B. Surendra Nath
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(4)
BACKGROUND Bioactive peptides derived from milk proteins are recognized as functional foods, but their consumption is limited by undesirable or bitter flavour, poor stability, and low bioavailability. Electrospinning is a versatile process for encaps
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::111adef0c12a85b3ea9d8af7e8cefe5e
https://pubmed.ncbi.nlm.nih.gov/34460106
https://pubmed.ncbi.nlm.nih.gov/34460106
Publikováno v:
Innovative Food Processing Technologies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53bc43733770339c5b0bf5b8d092d372
https://doi.org/10.1016/b978-0-12-815781-7.00006-8
https://doi.org/10.1016/b978-0-12-815781-7.00006-8
Autor:
Suryawanshi Anup Arvind, Menon Rekha Ravindra, Rupesh Datir, F. Magdaline Eljeeva Emerald, Gajanan P. Deshmukh, M. Manjunatha
An attempt was made to design, fabricate and evaluate a heat exchanger for controlling the matting temperature of Paneer during pressing. Based on preliminary investigations, the range of process parameters to be evaluated during the pressing of Pane
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36454feeaa3d672c4058fc13751eb858
https://europepmc.org/articles/PMC6443777/
https://europepmc.org/articles/PMC6443777/
Autor:
Heartwin A. Pushpadass, F. Magdaline Eljeeva Emerald, Saurabh Shankar Patel, B. V. Balasubramanyam
Rheological properties play an important role in developing new foods, optimizing their quality and sensory attributes, design of process equipment, etc. Viscosity is closely related to the mouthfeel of milk-based beverages. The objective of this cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73753161d5ebcc9f3c4c79850ba6bc02
https://doi.org/10.1016/b978-0-12-815504-2.00011-6
https://doi.org/10.1016/b978-0-12-815504-2.00011-6