Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Jayendra K. Amamcharla"'
Publikováno v:
Foods, Vol 13, Iss 9, p 1383 (2024)
Protein–protein and protein–mineral interactions can result in defects, such as sedimentation and age gelation, during the storage of high-protein beverages. It is well known that age gelation can be delayed by adding cyclic polyphosphates such a
Externí odkaz:
https://doaj.org/article/a7c0e8650ae847a18374e4aa22bffcd4
Publikováno v:
Nanomaterials, Vol 13, Iss 6, p 1093 (2023)
Bulk nanobubbles (BNBs) have widespread applications in various fields of science due to numerous peculiar characteristics. Despite significant applications, only limited investigations are available on the application of BNBs in food processing. In
Externí odkaz:
https://doaj.org/article/3a60ce343d314d55ab798645fff989cf
Publikováno v:
Foods, Vol 11, Iss 12, p 1797 (2022)
The first objective of this study was to characterize the chemical properties of three lots of whey protein hydrolysate (WPH) obtained from a commercial manufacturer. The degree of hydrolysis (DH) of WPH was between 13.82 and 15.35%, and was not sign
Externí odkaz:
https://doaj.org/article/c1872aa948cb43ff99e5b64d269618e5
Publikováno v:
Foods, Vol 11, Iss 4, p 619 (2022)
The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate a
Externí odkaz:
https://doaj.org/article/2c121e45611544fab96694a3363f3bf3
Publikováno v:
Enzymes Beyond Traditional Applications in Dairy Science and Technology ISBN: 9780323960106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1dea05bb46ad319837ab94403f70a8a
https://doi.org/10.1016/b978-0-323-96010-6.00017-5
https://doi.org/10.1016/b978-0-323-96010-6.00017-5
Autor:
Shubhangi Agrawal, Jayendra K. Amamcharla, Meisam Barati, Angela Boyce, Stephany Nefertari Chávez-García, Dora Elisa Cruz-Casas, A.K. Dang, Sayed Hossein Davoodi, Priscilla Romina De Gregorio, Hosseini Elahesadat, Richard J. FitzGerald, Adriana Carolina Flores-Gallegos, Leticia Anael García-Flores, Adriano Gennari, C.G. Harshitha, R. Hemamalini, Masoumeh Jabbari, Amit Kumar Jain, Sunil Kumar Khare, Thanyaporn Kleekayai, Sumit Kumar, Kiran Lata, Sajid Maqsood, Sandra T. Martín-del-Campo, Gloria A. Martínez-Medina, Priti Mudgil, P. Murali Krishna, Shital D. Nagargoje, Laxmana Naik, Cathy Verônica Nied, Pranali Nikam, Bibhudatta S.K. Panda, Satishkumar Parmar, Lilia Arely Prado-Barragán, R. Vázquez-García, Y.S. Rajput, Rodolfo Ramos-González, Suvartan Ranvir, Gurdeep Rattu, Pourahmad Rezvan, Ashwani Sahu, Smita Sahu, Marta Santos-Hernández, Ahesanvarish Shaikh, Rajan Sharma, Richa Singh, Azis Boing Sitanggang, Yallappa M. Somagond, Claucia Fernanda Volken de Souza, Giandra Volpato, Caleb Wagner, Gary Walsh, Chenyang Wang, Mouming Zhao, Lin Zheng
Publikováno v:
Enzymes Beyond Traditional Applications in Dairy Science and Technology ISBN: 9780323960106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b10b58864ea2bc99925b12e65a1273b
https://doi.org/10.1016/b978-0-323-96010-6.00026-6
https://doi.org/10.1016/b978-0-323-96010-6.00026-6
Publikováno v:
Critical reviews in food science and nutrition.
Nanobubble (NB) technologies have received considerable attention for various applications due to their low cost, eco-friendliness, scale-up potential, process control, and unique physical characteristics. NB stands for nanoscopic gaseous cavities, t
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd54845d04c791f70e777e264140c9ba
https://doi.org/10.1016/b978-0-12-818766-1.00388-3
https://doi.org/10.1016/b978-0-12-818766-1.00388-3
Autor:
Jayendra K. Amamcharla, Richa Singh
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9140e7d564c19025b8a0b80050f3fbe
https://doi.org/10.1016/b978-0-12-818766-1.00381-0
https://doi.org/10.1016/b978-0-12-818766-1.00381-0
Publikováno v:
Journal of Dairy Science. 95:6252-6259
Process cheese (PC) is a dairy food prepared by blending natural cheese, salt, emulsifying salts, and other dairy and nondairy ingredients, and heating with continuous agitation to produce a homogeneous product. Fat is a critical component of PC and