Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Jatindra K. Sahu"'
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100421- (2023)
Kombucha is a highly nutritious beverage produced predominantly from varieties of black, oolong, and green tea using a symbiotic culture of bacteria and yeast (SCOBY). With growing kombucha markets, many extracts besides conventional tea, like herbs,
Externí odkaz:
https://doaj.org/article/48dba3aa832a4962a24d610bcfc80df4
Publikováno v:
Process Biochemistry. 127:44-55
Autor:
Nikita Sanwal, Sushreesmita Mishra, Nitya Sharma, Jatindra K. Sahu, Prashant K. Raut, S. N. Naik
Publikováno v:
Journal of Food Measurement and Characterization. 17:2767-2781
Publikováno v:
Journal of Food Science and Technology. 59:4761-4771
Moisture sorption isotherm (MSI) characteristics of small cardamom (Elettaria cardamomum Maton) capsules were determined over water activity (aw) ranging from 10 to 90% at 20, 30, and 40°C using dynamic vapour sorption method. Equilibrium moisture c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea0031c9c7eb66538ca20bd914c39ecb
https://doi.org/10.21203/rs.3.rs-2902609/v1
https://doi.org/10.21203/rs.3.rs-2902609/v1
Autor:
Tamanna Ramesh, Jatindra K. Sahu
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5db04fa1d246b95f472a4b3556c1f958
https://doi.org/10.1201/9781003331797-9
https://doi.org/10.1201/9781003331797-9
Autor:
Divyang Solanki, Sangeeta Prakash, Nidhi Hans, Tanya Nagpal, Satheeshkanth SSM, Jatindra K. Sahu, Bhesh Bhandari
Publikováno v:
Food Hydrocolloids. 143:108883
Publikováno v:
Journal of Food Safety.
Publikováno v:
Journal of Food Process Engineering.
Autor:
Ane Aldalur, Mihaela Andrei, Nandika Bandara, Vasudha Bansal, Bhesh R. Bhandari, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Roman Buckow, Lankatillake C., Dias D., Sujit Das, Nirali Dedhia, Bhanu Devnani, Pedro Elez-Martínez, Gbemisola J. Fadimu, Zhongxiang Fang, Claire Gaiani, Kunal Gawai, Fernanda C. Godoi, Sally L. Gras, Subrota Hati, Mital R. Kathiriya, Lita Katopo, Woojeong Kim, William Leonard, Gloria López-Gámez, Claire D. Munialo, Rishi Ravindra Naik, Malik Adil Nawaz, Dian Widya Ningtyas, Oladipupo Odunayo Olatunde, Lydia Ong, Sangeeta Prakash, Jatindra K. Sahu, Cordelia Selomulya, Narendra Shah, Nitya Sharma, Robert Soliva-Fortuny, Christos Soukoulis, Ignatius Srianta, Regine Stockmann, Huynh T., Jun Kiat Kovis Tay, Ihab Tewfik, Tuyen Truong, Yong Wang, Oni Yuliarti, Elok Zubaidah
Publikováno v:
Engineering Plant-Based Food Systems ISBN: 9780323898423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9afef3f9e189040e96d524458a4f1d54
https://doi.org/10.1016/b978-0-323-89842-3.01002-2
https://doi.org/10.1016/b978-0-323-89842-3.01002-2