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pro vyhledávání: '"Jaswinder Kaur Brar"'
Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta
Autor:
Keshavdeep Bawa, Arashdeep Singh, Jaswinder Kaur Brar, Vijay Kumar Reddy Surasani, Ravi Pandiselvam
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate o
Externí odkaz:
https://doaj.org/article/d163f271e96f4f5c944b0fef38301d92
Autor:
Keshavdeep Bawa, Jaswinder Kaur Brar, Arashdeep Singh, Antima Gupta, Harpreet Kaur, Kiran Bains
Publikováno v:
Journal of Texture Studies. 53:517-530
The influence of semolina replacement with wheatgrass powder (WGP; 3%-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation
Autor:
Amritpal Kaur, Jaswinder Kaur Brar
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 8:368-374
Publikováno v:
Journal of Trace Elements in Medicine and Biology. 61:126521
Background Fenugreek and chromium are known to have anti-diabetic properties and this has been well demonstrated by multiple studies. Researches have been undertaken to study thebiofortification of chromium (Cr3+) in fenugreek. Some of the researcher