Studies on the Composition and In-Vitro Antioxidant Activities of Concentrates from Coconut Testa and Tender Coconut Water

Autor: Geetha, Chetana R, Suresh Kumar G, Gopala Krishna Ag, Bhavana Kp

Publikováno v: Journal of Food Processing & Technology.

Tender coconut water is known to have health beneficial effects. Antioxidants are the bioactives which helps in the amelioration of wide range of diseases like diabetes, obesity, cancer etc. In the current study two concentrates were prepared from co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e2e975bc731d34cbc5972f736d7c5f9a
https://doi.org/10.4172/2157-7110.1000588

Hypolipidemic mechanism of oryzanol components- ferulic acid and phytosterols.

Autor: Bhaskaragoud G; Department of Traditional Foods and Sensory Science, CFTRI, Mysore, India., Rajath S; Department of Traditional Foods and Sensory Science, CFTRI, Mysore, India., Mahendra VP; Department of Molecular Nutrition, CFTRI, Mysore, India., Kumar GS; Department of Traditional Foods and Sensory Science, CFTRI, Mysore, India., Gopala Krishna AG; Department of Traditional Foods and Sensory Science, CFTRI, Mysore, India., Kumar GS; Department of Traditional Foods and Sensory Science, CFTRI, Mysore, India. Electronic address: sureshg@cftri.res.in/

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Oryzanol as natural antioxidant for improving sunflower oil stability.

Autor: Sunil L; Department of Lipid Science & Traditional Foods, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India., Srinivas P; Department of Lipid Science & Traditional Foods, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India., Prasanth Kumar PK; Department of Lipid Science & Traditional Foods, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India., Gopala Krishna AG; Department of Lipid Science & Traditional Foods, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570020 India.

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Stability of oryzanol fortified biscuits on storage.

Autor: Prasanth Kumar PK; Department of Lipid Science & Traditional Foods, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India., Sai Manohar R; Department of Flour Milling, Baking and Confectionery Technology, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India., Indiramma AR; Department of Food Packaging Technology, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India., Gopala Krishna AG; Department of Lipid Science & Traditional Foods, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2014 Oct; Vol. 51 (10), pp. 2552-9. Date of Electronic Publication: 2012 Jun 05.

Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ.

Autor: Baby Latha R; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Debnath S; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Sarmandal CV; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Hemavathy J; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Khatoon S; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Gopala Krishna AG; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Lokesh BR; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2014 Jan; Vol. 51 (1), pp. 124-9. Date of Electronic Publication: 2011 Jul 16.