Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jyotishka Kumar Das"'
Autor:
Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, Pramod Kumar Nanda, Annada Das, Ligen Das, Pubali Dhar, Arun K. Das
Publikováno v:
Foods, Vol 12, Iss 1, p 218 (2023)
This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored f
Externí odkaz:
https://doaj.org/article/9021b25ecdf94c22abd1cb2e357fa2a0
Autor:
Pramod Kumar Nanda, Dipanwita Bhattacharya, Jyotishka Kumar Das, Samiran Bandyopadhyay, Daniel Ekhlas, Jose M. Lorenzo, Premanshu Dandapat, Laura Alessandroni, Arun K. Das, Mohammed Gagaoua
Publikováno v:
Chemosensors, Vol 10, Iss 8, p 322 (2022)
The meat industry requires prompt and effective control measures to guarantee the quality and safety of its products and to avert the incidence of foodborne illnesses and disease outbreaks. Although standard microbiological methods and conventional a
Externí odkaz:
https://doaj.org/article/12c9fe07cbd0488e968931bfe3bfb306
Autor:
Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, Pramod Kumar Nanda, Annada Das, Ligen Das, Pubali Dhar, Arun K. Das
Publikováno v:
Foods; Volume 12; Issue 1; Pages: 218
This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0b8701ac98c0f4e70a8f22a2aa53f0d
https://pubmed.ncbi.nlm.nih.gov/36613438
https://pubmed.ncbi.nlm.nih.gov/36613438
Publikováno v:
International Journal of Chemical Studies. 9:26-28
A study was under taken in the to determine the shelf life of Duck meat loaf incorporated with winter melon (Benincasa hispida) by observing its visible changes from the day of its preparation. Almost 10 days passed to get an idea of deterioration th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dbfe06735fa65bf555cee42ebae3066
https://doi.org/10.22271/chemi.2021.v9.i1a.11333
https://doi.org/10.22271/chemi.2021.v9.i1a.11333
Publikováno v:
International Journal of Livestock Research. :1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2790c1816e91b843222e85a320228d0
https://doi.org/10.5455/ijlr.20200602040429
https://doi.org/10.5455/ijlr.20200602040429