Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Indira Wickramasinghe"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100645- (2024)
Tender coconut water is a beverage distinguished from mature coconut water as it's harvested during the early stages of coconut development. It's a well-liked natural drink in tropical regions where coconut trees are abundant. This study aimed to cha
Externí odkaz:
https://doaj.org/article/9690e4d3395d45b3a8b51c094c8e459e
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100571- (2023)
Foods consumed by living organisms contain antioxidants of different antioxidant capacities. In a mixture of antioxidants, the resultant antioxidant potential can be different from the mathematical sum of antioxidant activities exerted by individual
Externí odkaz:
https://doaj.org/article/6daff3210ddc4ba7880eb6db018d9507
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100554- (2023)
Virgin coconut oil (VCO) is a functional oil extracted from fresh mature coconut kernels. Various coconut breeds are available globally, but not all are used for the production of VCO. The objective of the study is to identify potential sources of VC
Externí odkaz:
https://doaj.org/article/59529b6decd742efbb6c6f76e57a34ac
Publikováno v:
Ruhuna Journal of Science, Vol 12, Iss 2, Pp 64-83 (2021)
This study was carried out to determine the domestic level marketing channels, marketing cost, and marketing margin for four commercially important marine fish species in Negombo fishery harbour, Western Province, Sri Lanka, with a focus on marketing
Externí odkaz:
https://doaj.org/article/886d9cb4f7ea45388e20d47cfbbb55bd
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100234- (2022)
This study aimed to develop an easy-to-cook jackfruit seed product by demonstrating the effect of drying and frying operations on jackfruit seeds. Four different formulations were developed by jackfruit seeds following a two-factor factorial design,
Externí odkaz:
https://doaj.org/article/1f51b6185ab3488bab8e9b5d4f277ff6
Autor:
Rakinahewage Kalpani Lakma Weerasinghe, Indira Wickramasinghe, Madame Arachchige Dulani Somendrika
Publikováno v:
Potravinarstvo, Vol 15, Pp 792-798 (2021)
Cassava starch extracted from cassava roots (Manihot esculanta) is a highly used ingredient for most commercial food products and has a high viscosity, water holding capacity, and binding abilities. The objective of this study was to determine the ef
Externí odkaz:
https://doaj.org/article/d61af87213ea41ae900bf6496b4ce66a
Autor:
Nimesha K. Amarasinghe, Indira Wickramasinghe, Isuru Wijesekara, Gayan Thilakarathna, Sathsara T. Deyalage
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it is consumed as raw or processed. Banana is a significant source of nutrients, and it has been found to contain carbohydrates and other nutritional components. T
Externí odkaz:
https://doaj.org/article/322b99de5c4d46ed8bd272e5e6b22b4c
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The
Externí odkaz:
https://doaj.org/article/5772c415aa88457cb9bab91afa255af7
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Green leafy vegetables (GLVs) are abundant in bioactive compounds and constitute a crucial part of a balanced diet. Sri Lankan green leafy vegetables which are edible and available for consumption have not been thoroughly investigated, whilst their c
Externí odkaz:
https://doaj.org/article/62e16d81023b494eb582c3018cab3f97
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
The core purpose of the current study is to explore the use of Moringa oleifera leaves, to produce a herbal tea with acceptable sensory properties and nutritional properties by utilizing the steam blanching technique, different dehydration temperatur
Externí odkaz:
https://doaj.org/article/f616cb784303475991afa7baca18ffab