Zobrazeno 1 - 10
of 111
pro vyhledávání: '"G.C. Majumdar"'
Autor:
Yogesh Khetra, Pankaj T. Parmar, G.C. Majumdar, Ganga Sahay Meena, Rintu Banerjee, Nitin Kumar
Publikováno v:
Agricultural Research. 5:362-372
Shrikhand is a traditional fermented milk product of Indian origin that is made from fresh dahi (curd). Present investigation was carried out (1) to manufacture probiotic Shrikhand using mixed culture (1:1:1 ratio, mesophilic dahi culture NCDC-167: B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b44f8b5b69fb5c2afbfa743de24904
https://doi.org/10.1007/s40003-016-0221-y
https://doi.org/10.1007/s40003-016-0221-y
Publikováno v:
Journal of Food Processing and Preservation. 40:1188-1198
The effect of independent variables of Soxhlet extraction; temperature (35–55C), solvent-to-solid ratio (5–25, g/g) and particle size (0.15–0.6 mm) on oleoresin yield (% db), curcumin yield (% db) as well as total phenolic content (TPC) of extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b07136edf256d1aa14759ade0f84acf9
https://doi.org/10.1111/jfpp.12701
https://doi.org/10.1111/jfpp.12701
Publikováno v:
Journal of Food Engineering. 146:116-121
Kinetics of extracting/leaching (solid–liquid extraction) oleoresin from dried turmeric (Curcuma longa L.) powder was studied to determine the time taken to reach the equilibrium state. Acetone was used as solvent and the extraction was carried out
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5fd725ff417149d187fd9149fdaedd8
https://doi.org/10.1016/j.jfoodeng.2014.09.009
https://doi.org/10.1016/j.jfoodeng.2014.09.009
Publikováno v:
LWT - Food Science and Technology. 53:204-210
Chhana podo is a baked traditional dairy product of India. The present study was undertaken with the following objectives: (1) to find acceptable levels of ingredients on a dry mass basis to constitute the chhana podo feed-mix and (2) to conduct a se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de0b0dc969a40402fc543aebbbb212b8
https://doi.org/10.1016/j.lwt.2013.01.013
https://doi.org/10.1016/j.lwt.2013.01.013
Publikováno v:
Separation Science and Technology. 48:113-121
Two clarification processes, namely, centrifugation and microfiltration were used for primary clarification of crude stevia extract. The optimized condition (speed and time) of centrifugation was obtained using response surface methodology. Microfilt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaff2f97f51ef395fb5c7e7538d3f31f
https://doi.org/10.1080/01496395.2012.674605
https://doi.org/10.1080/01496395.2012.674605
Publikováno v:
Food and Bioproducts Processing. 90:525-532
Clarification of pre-treated Stevia extract using ultrafiltration is presented in this study. Performance of four different ultrafiltration membranes, namely 5, 10, 30 and 100 kDa were investigated in terms of permeate flux and permeate quality, main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4db99d54bccf1161575c92af8156a3dd
https://doi.org/10.1016/j.fbp.2011.10.002
https://doi.org/10.1016/j.fbp.2011.10.002
Publikováno v:
Separation Science and Technology. 47:1014-1022
Hot water extraction process was used for the extraction of steviosides from dry stevia leaves. The independent variables were, leaf to water ratio (1:5 to 1:20), heating time (10 to 120 min), and temperature (30 to 90°C). The combined effects of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f273ac9ab5760c6d41f20472ca02691
https://doi.org/10.1080/01496395.2011.641055
https://doi.org/10.1080/01496395.2011.641055
Publikováno v:
Separation and Purification Technology. 89:125-134
Cross flow ultrafiltration was employed to clarify the pretreated stevia extract. Two practical modes of cross flow ultrafiltration, namely, steady state under total recycle mode and batch concentration mode, were used. A detailed investigation of ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f33e08f4ed145a105af95a4868b5ce9
https://doi.org/10.1016/j.seppur.2012.01.016
https://doi.org/10.1016/j.seppur.2012.01.016
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 54, Iss 6, Pp 1357-1366 (2011)
Brazilian Archives of Biology and Technology v.54 n.6 2011
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 54, Issue: 6, Pages: 1357-1366, Published: DEC 2011
Brazilian Archives of Biology and Technology v.54 n.6 2011
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 54, Issue: 6, Pages: 1357-1366, Published: DEC 2011
The aim of this work was to optimize the biomass production by Bifidobacterium bifidum 255 using the response surface methodology (RSM) and artificial neural network (ANN) both coupled with GA. To develop the empirical model for the yield of probioti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eda675a1ce98476910b8974d63af3607
https://doi.org/10.1590/s1516-89132011000600023
https://doi.org/10.1590/s1516-89132011000600023
Publikováno v:
International Journal of Operational Research. 33:1
In this paper, we study the milk procurement system of a private dairy firm that buys milk from two channels, namely from farmers and through intermediaries. The collected milk is processed into value-added products, such as butter, ghee, yoghurt etc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::610ade193d51855345da12aca61d308a
https://doi.org/10.1504/ijor.2018.10001109
https://doi.org/10.1504/ijor.2018.10001109