Zobrazeno 1 - 10
of 107
pro vyhledávání: '"K., Narsaiah"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Choudhary, Poonam, Devi, Th. Bidyalakshmi, Tushir, Surya, Kasana, Ramesh Chand, Popatrao, Dawange Sandeep, K., Narsaiah
Publikováno v:
Food & Bioprocess Technology; Feb2023, Vol. 16 Issue 2, p289-312, 24p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a663e0fe2636cb02bcd42097d072c3ed
https://doi.org/10.1111/jfpe.13838
https://doi.org/10.1111/jfpe.13838
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ea547fd2eeab67696af10a491a37da8
https://doi.org/10.1111/jfpp.15346
https://doi.org/10.1111/jfpp.15346
Autor:
K. Narsaiah, Yogesh Kumar
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 20(1)
The authentication of animal species is an important issue due to an increasing trend of adulteration and mislabeling of animal species in processed meat products. Polymerase chain reaction is the most sensitive and specific technique for nucleic aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a30378b2bc1d42c1d31596235acffdac
https://pubmed.ncbi.nlm.nih.gov/33443804
https://pubmed.ncbi.nlm.nih.gov/33443804
Autor:
Arpita Aditya, V.J. Ajaykumar, Zabdiel Alvarado-Martinez, Mary Anne Roshni Amalaradjou, Rituparna Banerjee, S.B. Barbuddhe, T.K. Bhattacharya, Ashim Kumar Biswas, Debabrata Biswas, Leila Carvalho, Mario Estévez, Sandeep Ghatak, P.S. Girish, Alberto González-Mohino, Nagappa S. Karabasanavar, Anup Kollanoor Johny, Rui Liu, G.G. Mafi, Naveena Basappa Maheswarappa, R.A. Mancini, Prabhat Kumar Mandal, Kiran Mohan, Divek V.T. Nair, M.N. Nair, K. Narsaiah, Abraham Joseph Pellissery, Trinidad Pérez-Palacios, M. Perry, M. Pfeiffer, R. Ramanathan, Milagro Reig, Nira Manik Soren, Meera Surendran Nair, S. Tandon, Fidel Toldrá, D.L. VanOverbeke, Kumar Venkitanarayanan, Sonia Ventanas, Poonam Gopika Vinayamohan, L. Yoder, C. Zhai, Wangang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d5b81f4171cc4e2fa508382e467301b
https://doi.org/10.1016/b978-0-12-819233-7.00025-2
https://doi.org/10.1016/b978-0-12-819233-7.00025-2
Automation in meat processing leads to the development of nondestructive methods that can be effectively controlled and applied for quality monitoring of meat while carcasses are still on the line or live animals are waiting for slaughter. Automation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::641b1e60b5a8fa956ec84d1065ee685b
https://doi.org/10.1016/b978-0-12-819233-7.00003-3
https://doi.org/10.1016/b978-0-12-819233-7.00003-3
Publikováno v:
Agricultural Research. 8:356-363
The aim of this study was to investigate the effect of incorporation of hybrid GO MCs (garlic oil microcapsules) on the physico-sensory parameters of bread. Hybridized calcium alginate microcapsules containing nanoemulsions of garlic oil (GO) were pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb827a8bc5176c9f19e7f27fb414eb69
https://doi.org/10.1007/s40003-018-0363-1
https://doi.org/10.1007/s40003-018-0363-1
Autor:
Nitin Mehta, Yogesh Kumar, Swati Sethi, Vikas Kumar, Rahul K. Anurag, K. Narsaiah, Akhoon Asrar Bashir
Publikováno v:
Reformulation as a Strategy for Developing Healthier Food Products ISBN: 9783030236205
The quality of fresh and processed meat products deteriorates due to the oxidation of lipids and growth of microorganisms during processing and storage conditions. The oxidation of lipids alters the nutritional and sensorial quality of meat products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::344ea1cb42105697697a19840cba30e0
https://doi.org/10.1007/978-3-030-23621-2_12
https://doi.org/10.1007/978-3-030-23621-2_12