Zobrazeno 1 - 9
of 9
pro vyhledávání: '"K. B. Sankalpa"'
Autor:
Ravi Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, K. B. Sankalpa, G. N. Ashitha, V. Prithviraj
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f3dcf5bb1c983e34be3c4a571e3b023
https://doi.org/10.1201/9781003331797-7
https://doi.org/10.1201/9781003331797-7
Autor:
Ann Annie Shaju, Kundukulangara Pulissery Sudheer, P. Vithu, K. B. Sankalpa, Rose Mary Francies, Ahmed Regina
Publikováno v:
Agricultural Research. 11:781-791
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eb91a9d581d0724a632922aa4b152c8
https://doi.org/10.1007/s40003-022-00614-x
https://doi.org/10.1007/s40003-022-00614-x
Autor:
Thomas, Binuja, Pulissery, Sudheer Kundukulangara, Sankalpa, K. B., Lal, A. M. Nandhu, Warrier, Aswin S., Mahanti, Naveen Kumar, Kothakota, Anjineyulu
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Jan2024, Vol. 89 Issue 1, p494-512, 19p
Autor:
Dinesha, B. L.1 dinirbdgtc@gmail.com, Nidoni, Udaykumar1, Ramachandra, C. T.2, Naik, Nagaraj1, Sankalpa, K. B.1
Publikováno v:
Journal of Applied & Natural Science. Mar2018, Vol. 10 Issue 1, p287-295. 9p.
Autor:
Shaju, Ann Annie, Sudheer, Kundukulangara Pulissery, Vithu, P., Sankalpa, K. B., Francies, Rose Mary, Regina, Ahmed
Publikováno v:
Agricultural Research (2249-720X); Dec2022, Vol. 11 Issue 4, p781-791, 11p
Autor:
Sankalpa, K. B.1 sankalpabgowda.27@gmail.com, Ramachandra, C. T.1, Dinesha, B. L.1, Nidoni, Uday Kumar1, Hiregoudar, Sharanagouda1, Beladhadi, R. V.1
Publikováno v:
Asian Journal of Dairy & Food Research. Sep2017, Vol. 36 Issue 3, p260-263. 4p. 1 Chart.
Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book cove
The term'Nutri-Cereals'has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioacti
There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in poultry feeding stocks. Biological and Pharmacologic