Zobrazeno 1 - 10
of 232
pro vyhledávání: '"Hari Niwas Mishra"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100581- (2024)
Since the last few decades, the development of instant food products such as instant rice has emerged as a vital requirement for industries. However, inferiority in terms of its colour, flavour, and texture along with long rehydration time is few of
Externí odkaz:
https://doaj.org/article/d12fa655699d4888b98fe2b5aad356e7
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100735- (2024)
The possibility of rapid estimation of moisture, protein, fat, free fatty acid (FFA), and peroxide value (PV) content in peanut kernel was studied by Fourier transform near-infrared spectroscopy (FTNIR) in the diffuse reflectance mode to estimate the
Externí odkaz:
https://doaj.org/article/d5f4068f44734dcd8d747e1095ea3273
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100385- (2023)
To promote the adequate supplementation of probiotics and bioactives in food formulations, this study aimed to develop synbiotic co-microcapsules containing probiotic strain Lactococcus lactis SKL 13 and bioactive compound, namely γ-Aminobutyric aci
Externí odkaz:
https://doaj.org/article/2f505a37dee44e29bb91e7bc862d50cb
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100381- (2023)
Non-communicable diseases (NCDs) are significant threats faced by the global population. The root cause of NCDs is related to food consumption and diet pattern. Fermented foods are ingrained as part of traditions in many countries and serve as a carr
Externí odkaz:
https://doaj.org/article/83e6ed0010ac4839aeb71e02491c888e
Publikováno v:
NFS Journal, Vol 33, Iss , Pp 100158- (2023)
This study aimed to create an optimal formulation of fortified rice noodles (FRNs), incorporating spearmint, marjoram, and basil powders in varying proportions, along with skim milk powder (SMP) as a common ingredient. The objective was to make iron,
Externí odkaz:
https://doaj.org/article/d2dc7cc3f00e4213b6b0b13c54c948cc
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100214- (2023)
Sugarcane juice (SJ) is prone to rapid spoilage post-extraction that limits its storage and marketing. To address this problem, two non-thermal techniques, viz., ultrafiltration (UF) and ozone treatment (OZ) combinedly are attempted. Cumulative enzym
Externí odkaz:
https://doaj.org/article/5da6cb0bb37f45dea76cfa4c09e623a2
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100197- (2023)
There is a huge demand for low cost healthy energy drinks amongst the consumers. A novel multigrain beverage premix (MGBP) was formulated using barley, pearl millet, quinoa, and yellow split pea by multi-objective genetic algorithm (MOGA) technique.
Externí odkaz:
https://doaj.org/article/1c4aa740b3d0484794c364488f8cfe7e
Publikováno v:
Food Frontiers, Vol 2, Iss 4, Pp 494-507 (2021)
Abstract Ozone has emerged as a reactive gas with insecticidal activity with the capability to manage insect pests in stored grains. The study focused on the effect of moisture content with exposure time and ozone concentration in achieving mortality
Externí odkaz:
https://doaj.org/article/5ce0593e6c084b89b0af33e481d169ba
Autor:
Rakesh Kumar Raigar, Hari Niwas Mishra
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100230- (2022)
The ready-to-eat high-energy/therapeutic food (RTE-TF) paste is a homogenous mixture of peanut paste, edible oil, icing sugar, cereals and legumes flour, milk powder, and vitamin-mineral premix, and it is used for the management of Severe acute malnu
Externí odkaz:
https://doaj.org/article/24217362fb8b4c399edd1c745edbd1ed
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100164- (2022)
Sugarcane juice spoils quickly as a result of microbial contamination and enzymatic reactions. To maintain its quality during storage, synthetic preservatives are generally employed. However, their use has been linked to potential health hazards. In
Externí odkaz:
https://doaj.org/article/12465dbbf7814c8a9c5c14faa0d477f7