Nutritional quality, fatty acids, amino acids and functional characteristics of bael (Aegle marmelos L.) seed protein concentrate

Autor: Rao D. Govardhana, Rao P. Prabhakara, A. Satyanarayana, Rao G. Narsing, K. Balaswamy

Publikováno v: Journal of Food and Drug Analysis. 19

Studies were carried out on bael (Aegle marmelos L.) seed protein concentrate (BSPC) to evaluate the proximate, mineral and amino acid composition, nitrogen extractability and functional properties. The protein content was found to be 70.8 g/100 g BS

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::451b3c5717e93627541c7fe8aa281864
https://doi.org/10.38212/2224-6614.2212

List of Contributors

Autor: Kjersti Aaby, Nissreen Abu-Ghannam, Alfredo Aires, Christine Alewell, Domingos P.F. Almeida, Sergio Almonacid, Muhammad H. Al-u’datt, José María Fuentes Alventosa, Rita C. Alves, Edna Regina Amante, Ana L. Amaro, Carmen Ancín-Azpilicueta, Seval Andiç, Monica Anese, Metin Atamer, Milica Atanacković, Vibe Bach, K. Balaswamy, Gustavo Barbosa-Cánovas, Leonard N. Bell, Nacer Bellaloui, M. Benlloch-Tinoco, Daniela Bermúdez-Aguirre, Chiranjib Bhattacharjee, Mandana Bimakr, Gry Aletta Bjørlykke, Raffaella Boggia, Jessie Bong, Gökhan Boran, Dimitrios Boskou, Aldo Bottino, Joyce Irene Boye, Susan Brewer, Leon Brimer, Nigel Brunton, Karolina Brkić Bubola, Sandy Van Buggenhout, Britt Burton-Freeman, Joselyn Bustamante, Gustavo R. Bustillo Armendáriz, Mónica Calderón-Santiago, Ángel Calín-Sánchez, M.M. Camacho, Ángel A. Carbonell-Barrachina, Clarita Olvera Carranza, J. Carranza-Concha, Susana Casal, Anoma Chandrasekara, Yudou Cheng, Hao Cheng, Morten Rahr Clausen, Antonio Comite, Anna Concollato, Julia P. Coppin, Ma Luisa Fernández-de Córdova, Rebeca Cruz, Raimondo Cubadda, Sara Cunha, Jelena Cvejić, Malgorzata R. Cyran, Ranjana Das, Bidyut C. Deka, Maria Teresa Díaz, Stephen O. Duke, Merete Edelenbos, Indika Edirisinghe, Ines Eichholz, Liam Fearnley, Katarzyna Felisiak, Angela Ávila Fernandez, Estrella Fernández-García, Alessandra Fratianni, María J. Frutos-Fernández, Ali Ganjloo, Hugo S. Garcia, Jasminka Giacometti, Encarnación Goicoechea, Julio Gómez-Cordón, Bernard A. Goodman, David R. Greenwood, Junfeng Guan, Manisha Guha, María D. Guillén, Kehau A. Hagiwara, Jingang He, Marc Hendrickx, Paul A. Henschke, Kan-Nian Hu, Muqiang Hu, J.-H. Huang, Susanne Huyskens-Keil, Vilma Hysenaj, Jörg Ilgen, Gunter Ilgen, Jacek Jaczynski, Amit Kumar Jaiswal, Slavica Mazor Jolić, Djuro Josić, H. Rodolfo Juliani, T. Jyothirmayi, Dipankar Kalita, M.S.L. Karuna, Sefat E. Khuda, Griet Knockaert, Anastasios Koidis, Olivera Koprivnjak, Bjørn Olav Kvamme, Lien Lemmens, Jørgen Lerfall, Limei Li, Ann Van Loey, Kerry M. Loomes, Leticia X. Lopez-Martinez, Agustín López-Munguía, M.D. Luque de Castro, Zhen Ma, Charu Lata Mahanta, N.G. Malleshi, S. Mandal, O. Martín-Belloso, N. Martínez-Navarrete, Claudio Medana, Alemu Mengistu, Seyed Hossein Mirdehghan, Simone Morais, J.M. Moreno-Rojas, Bożena Muszyńska, A. Nath, Simón Navarro, Ginés Navarro, S.V. Ngachan, Rodrigo Nieto-Rojo, Nallely Nuncio-Jáuregui, Manuel Núñez, I. Odriozola-Serrano, Ana Oliveira, M. Beatriz P.P. Oliveira, Rolf Erik Olsen, G. Oms-Oliu, Gianfranco Panfili, Violeta Pardío-Sedas, Pedro M Pérez-Juan, Pier Giorgio Peiretti, Antonio José Pérez-López, Gabriel Pérez-Lucas, Antonia Picón, Marlene Pinto, P.G. Prabhakara Rao, I. Pradas-Baena, R.B.N. Prasad, Isak S. Pretorius, João Gustavo Provesi, Taha M. Rababah, Russly A. Rahman, Prasad Rallabhandi, Kulathooran Ramalakshmi, Lingamallu Jagan Mohan Rao, Ashish Rawson, Krishna N. Reddy, Siv Fagertun Remberg, Isabel Revilla, Ana Rivas-Cañedo, Sascha Rohn, José Manuel Moreno Rojas, Antonio Ruiz-Medina, Shyam S. Sablani, null Tuba Şanlı, Carla S.P. Santos, Mohammad Sayyari, Ralf C. Schlothauer, null Ebru Şenel, María Serrano, Fereidoon Shahidi, Arun Sharma, Girdhari M. Sharma, Chengguo Shen, James E. Simon, Ricardo Simpson, R.K. Singh, Rekha S. Singhal, Erik Slinde, Cristina M.D. Soares, R. Soliva-Fortuny, Shangxin Song, Oddvin Sørheim, Yadahally N. Sreerama, Jonathan M. Stephens, Katarzyna Sułkowska-Ziaja, Weizheng Sun, Mariusz Szymczak, Ravi Kiran Tadapaneni, Reza Tahergorabi, Grzegorz Tokarczyk, Jyoti Tripathi, Apollinaire Tsopmo, Yusuf Tunçtürk, Daniel Valero, Prasad S. Variyar, Laura Vázquez-Araújo, Nuria Vela, Mar Vilanova, Liyuan Wang, Yanxia Wang, Kang Wei, Kristina M. Williams, Anthony D. Wright, Qingli Wu, Hongmei Xiao, Chahan Yeretzian, Andrea Martínez-Yusta, Haifeng Zhao, Mouming Zhao, Feibai Zhou, Shuo Zhou, Paola Zunin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1894bf2de4d651c742e38fcdcffd76fb
https://doi.org/10.1016/b978-0-12-404699-3.01002-7

Stability of bixin in annatto oleoresin and dye powder during storage

Autor: A. Satyanarayana, K. Balaswamy, P.G. Prabhakara Rao, D.G. Rao

Publikováno v: LWT - Food Science and Technology. 39:952-956

Annatto dye is a natural colour extracted from the pericarp of seed of Bixa orellana L. Bixin is the principle colouring agent, and can be extracted from the annatto seeds into oil, alkali and organic solvents. Considerable losses were reported durin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5ca2d20bfd4a4cf6a0082858b8d99a40
https://doi.org/10.1016/j.lwt.2005.07.004

Effect of processing conditions on the stability of annatto (Bixa orellana L.) dye incorporated into some foods

Autor: P.G. Prabhakara Rao, K. Balaswamy, A. Satyanarayana, D.G. Rao, T. Jyothirmayi

Publikováno v: LWT - Food Science and Technology. 38:779-784

Annatto dye is an orange-yellow pigment extensively used in dairy products. Studies were carried out to determine the stability of bixin (oil-soluble dye) during different treatments and processing in traditional foods of India. The annatto dye was e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6597e8395f2ade968f00c077c8e04274
https://doi.org/10.1016/j.lwt.2004.08.015

EFFECT OF VARIOUS INGREDIENTS AND ADDITIVES ON PAPADS

Autor: Allani Nagender, K. Balaswamy, V. Velu, D.G. Rao

Publikováno v: Foodservice Research International. 15:78-88

Papad is an indigenous savory food item found in most Indian homes. It is commonly made with black gram (Phaseolus mungo) flour. The composition of the papad varies by addition of a large number of ingredients such as cereal flour, pulse flour, soya

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ca2ca0ff302eadb8bc7a8f72381382af
https://doi.org/10.1111/j.1745-4506.2004.15202.x