Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Jinku Bora"'
Publikováno v:
Food Frontiers, Vol 2, Iss 4, Pp 486-493 (2021)
Abstract Whey utilization has been a subject of much research, as it has a very high biological oxygen demand (BOD) and must be treated prior to disposal. Several strategies, such as isolation of whey proteins, bioconversions of lactose to ethanol, a
Externí odkaz:
https://doaj.org/article/e9df2b8cbf8144a389dbfc303954cf19
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 43, Iss 5, Pp 1360-1366 (2021)
A novel approach for the preservation of freshly cut mangoes is proposed using clove essential oil (CEO) nanoemulsions incorporated edible coatings. CEO nanoemulsions were fabricated with CEO in the range of 1 to 2.5% (v/v), while the surfactant co
Externí odkaz:
https://doaj.org/article/d232a89a3f83419ca092fdfc97a64160
Publikováno v:
Journal of Food Science and Technology. 60:1202-1208
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01ab1897784f504e1af5005e15e75214
https://doi.org/10.1007/s13197-023-05687-2
https://doi.org/10.1007/s13197-023-05687-2
Publikováno v:
Journal of Food Measurement and Characterization. 17:2285-2300
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::983499fd1b2752f060a9c1d8e63de0a9
https://doi.org/10.1007/s11694-022-01789-1
https://doi.org/10.1007/s11694-022-01789-1
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:427-446
In the past years, cold plasma was only used in the sterilization of materials but today it has marked major applications in the food sector as well. Cold plasma is a modern green technology or an eco-friendly process, which is used in microbial deco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91a508faa889fe262385bc82ddb082dc
https://doi.org/10.12944/crnfsj.10.2.3
https://doi.org/10.12944/crnfsj.10.2.3
Autor:
Hilal A Makroo, Neelofar Manzoor, Jahangir A Rather, Qazi S Ashraf, Arun K Gupta, Jinku Bora, Farah Naqash, Abida Jabeen, Darakshan Majid, B. N. Dar
Publikováno v:
Starch - Stärke.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c4f74f133fedf2b56ec7daf91e14c7d
https://doi.org/10.1002/star.202200284
https://doi.org/10.1002/star.202200284
Publikováno v:
Food Frontiers, Vol 2, Iss 4, Pp 486-493 (2021)
Whey utilization has been a subject of much research, as it has a very high biological oxygen demand (BOD) and must be treated prior to disposal. Several strategies, such as isolation of whey proteins, bioconversions of lactose to ethanol, and methan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1892e81c0511dfbe4d5954a2236884e3
https://doi.org/10.1002/fft2.90
https://doi.org/10.1002/fft2.90
Publikováno v:
Shelf Life and Food Safety ISBN: 9781003091677
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eddebc6a9f2bfa364665bbb4448b9e41
https://doi.org/10.1201/9781003091677-7
https://doi.org/10.1201/9781003091677-7
Publikováno v:
Packaging and Storage of Fruits and Vegetables ISBN: 9781003161165
Packaging and Storage of Fruits and Vegetables
Packaging and Storage of Fruits and Vegetables
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9810a31421acb0e69f0bacc47eb8a2b9
https://doi.org/10.1201/9781003161165-11
https://doi.org/10.1201/9781003161165-11