Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Gauri Damgude"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Dif
Externí odkaz:
https://doaj.org/article/42f3abfc9ff544a6bcaba4cd3c2f86fe
Publikováno v:
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020074, Published: 09 APR 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a686ee9af78cca2f3fec7fb443b2fa28
https://doi.org/10.1590/1981-6723.07420
https://doi.org/10.1590/1981-6723.07420
Publikováno v:
Food Science and Applied Biotechnology. 4:130
The scope of this work was to reduce the level of the biogenic amine ‘histamine’ in White wine. Different concentrations of 100 ml wine samples were prepared by incorporating various concentrations Bromelain; Quercetin and Ascorbic acid. A spectr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd00777a016e031dd9455c37861eebb0
https://doi.org/10.30721/fsab2021.v4.i2.143
https://doi.org/10.30721/fsab2021.v4.i2.143