Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Gitanjali Behera"'
Autor:
Mitali Madhumita, Suvendu Pradhan, Gitanjali Behera, Anuradha Sarkar, Ashutosh Nanda, Pabitra Kumar Das
Publikováno v:
Journal of Scientific Research and Reports. :53-61
Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, microwave ov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac0f12b28edef67889c86522f1c60d0
https://doi.org/10.9734/jsrr/2021/v27i730411
https://doi.org/10.9734/jsrr/2021/v27i730411
Publikováno v:
The Journal of Phytopharmacology. 10:256-261
Mustard seeds are generally undergone the soaking process before use in any food application. But soaking mustard in water takes lots of time and energy. Therefore, the present investigation was carried out to study the soaking characteristics of mus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baa4b6ff348f9cfe457a2849ecf3e68e
https://doi.org/10.31254/phyto.2021.10407
https://doi.org/10.31254/phyto.2021.10407
Publikováno v:
The Journal of Phytopharmacology. 10:242-248
Carrot is most the important vegetable grown throughout the World. It is also a very good source of βcarotene, α-carotene and zeaxanthin. The post-harvest losses because of having high moisture content limit the utilization of carrot. In the presen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2beff1a2447d2a5c27d2bde9672e251f
https://doi.org/10.31254/phyto.2021.10405
https://doi.org/10.31254/phyto.2021.10405
Publikováno v:
Journal of Scientific Research and Reports. :31-39
Aims: Soaking followed by cooking is the main aspect of chickpea processing which reduces the time consumption in the cooking process for achieving the desired cooking texture and nutritional qualities. But soaking chickpea in ambient water is very t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dcfc7a5e799ed3c8c957ba87a7b6d4c
https://doi.org/10.9734/jsrr/2021/v27i630400
https://doi.org/10.9734/jsrr/2021/v27i630400
Autor:
Gitanjali Behera, P. P. Sutar
Publikováno v:
Drying Technology. 39:965-981
The microwave-assisted starch gelatinization was carried out in a semi-pilot microwave rotary drum dryer. Gelatinization experiments were planned using a central composite design and the process wa...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6c18e2c4548f0c7151214f1faf05805
https://doi.org/10.1080/07373937.2020.1741605
https://doi.org/10.1080/07373937.2020.1741605
Publikováno v:
Learning and Analytics in Intelligent Systems ISBN: 9783030423629
Ultrasound pre-treated osmo-dehydration of star fruit (Averrhoa Carambola L.), an underutilized tropical fruit was successfully employed and the process variables were optimized using response surface methodology (RSM). Ultrasound pre-treatment showe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff52b3648ab91092849aae9cd2fe503e
https://doi.org/10.1007/978-3-030-42363-6_118
https://doi.org/10.1007/978-3-030-42363-6_118
Autor:
Gitanjali Behera, P. P. Sutar
Publikováno v:
Drying Technology. 37:707-721
The present study was undertaken to develop a pre-drying process of an accelerated water absorption and partial gelatinization of starch in paddy using pulsed microwave-water applications. The experiments on microwave-assisted water absorption by pad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48ed42a62718023282aa81180f3e12d2
https://doi.org/10.1080/07373937.2018.1456450
https://doi.org/10.1080/07373937.2018.1456450
Autor:
Gitanjali Behera, P. P. Sutar
Publikováno v:
Trends in Food Science & Technology. 75:206-230
Background Paddy is one of the most important food crops in the world. The major operations of paddy processing are soaking, parboiling/steaming, drying and milling. The paddy processing is an energy-intensive process with the substantial wastewater
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ada5d5efa5f0c05551ea4fde4c9d9e82
https://doi.org/10.1016/j.tifs.2018.03.015
https://doi.org/10.1016/j.tifs.2018.03.015
Publikováno v:
Smart Innovation, Systems and Technologies ISBN: 9789811359736
Aloe vera is a spiky, succulent, perennial plant and a native to warm dry regions, especially southern Europe, Asia and it has been used for medicinal purposes. In this study, a hand-operated Aloe Vera Gel extractor was developed and machine capacity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23c3d827c481f17d1feb2e0828c0d567
https://doi.org/10.1007/978-981-13-5974-3_46
https://doi.org/10.1007/978-981-13-5974-3_46
Publikováno v:
Nutrition & Food Science. 46:742-752
Purpose Pickling or salt curing is one of the major traditional processes to increase the shelf life of bitter gourd in India. No information is available about optimization of salt curing of bitter gourd and the related changes in its quality. Moreo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cf6e501248bf032617c1e281b0dfdd8
https://doi.org/10.1108/nfs-02-2016-0020
https://doi.org/10.1108/nfs-02-2016-0020