Zobrazeno 1 - 10
of 53
pro vyhledávání: '"K.A. Anu‐Appaiah"'
Publikováno v:
LWT. 107:243-248
s Two potential probiotic yeasts Saccharomyces cerevisiae (strain KTP) and Issatchenkia occidentalis (ApC) were microencapsulated using maltodextrin and sucrose or sorbitol with an aim to improve its effectiveness by spray drying. Commercialized prob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd4399acf049268241590bca68392d2b
https://doi.org/10.1016/j.lwt.2019.03.002
https://doi.org/10.1016/j.lwt.2019.03.002
Publikováno v:
LWT. 158:113130
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e84768c62adec4e2501d5a42d5a00af
https://doi.org/10.1016/j.lwt.2022.113130
https://doi.org/10.1016/j.lwt.2022.113130
Publikováno v:
Journal of applied microbiologyReferences. 129(6)
Aim Aspergillus niger is well established for secreting α-glucosidase having transglycosylation activity, which is used as processing aid for synthesis of isomaltooligosaccharides. The present study focuses on identification and characterization of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03767891e146b82896f0467dbd6b1ab9
https://pubmed.ncbi.nlm.nih.gov/32592263
https://pubmed.ncbi.nlm.nih.gov/32592263
Autor:
K.A. Anu-Appaiah, K.S. VenuGopal
Publikováno v:
Food Chemistry. 237:693-700
Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae - K
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e55a8cc2ceb8b9761ccd728659f4aa12
https://doi.org/10.1016/j.foodchem.2017.05.160
https://doi.org/10.1016/j.foodchem.2017.05.160
Autor:
S.G. Walde, Pichan Prabhasankar, A.O. Ogunsakin, V. Vanajakshi, K.A. Anu-Appaiah, S. V. N. Vijayendra, Kolawole Banwo, Abiodun I. Sanni
Publikováno v:
LWT - Food Science and Technology. 82:326-334
There is an increasing prevalence of celiac disease, which is gradually encroaching into Africa and Nigeria ranks first among sorghum-producing African countries. It is important to select starter cultures that can improve the functional properties o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a206827cde4ce8bc9dd7732dcf7573e
https://doi.org/10.1016/j.lwt.2017.04.048
https://doi.org/10.1016/j.lwt.2017.04.048
Autor:
Apramita Devi, K.A. Anu-Appaiah
Publikováno v:
LWT. 135:110246
Mixed starter culture formulation for coinoculation of wines have escalated over the years, aiming at management of the vinification along with improvement in chemical and organoleptic profiles of wine. The present work focuses on elucidating interac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::175a1cefaf3b38d513802d4a530c0039
https://doi.org/10.1016/j.lwt.2020.110246
https://doi.org/10.1016/j.lwt.2020.110246
Autor:
Apramita Devi, K.A. Anu-Appaiah
Publikováno v:
Food chemistry. 268
Understanding the mechanisms of combating phenolic stress in wine is important for optimization of starter culture for improved competitiveness. The cellular membrane adaptations, as well as metabolic transformations driven by malo-lactic starter cul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87df4291c84545f4d20be590ee46a12b
https://pubmed.ncbi.nlm.nih.gov/30064736
https://pubmed.ncbi.nlm.nih.gov/30064736
Akademický článek
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Publikováno v:
Food research international (Ottawa, Ont.). 107
Chemical fingerprints based on FTIR spectra, phenolics and volatiles were studied for a total of 30 honey types of eight different botanical origin i.e. litchi, neem, ginger, eucalyptus, lemon (unifloral) and Kashmiri white, BR Hills & Pan India hone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf9b0d38d4267d711997c7e70345c0fe
https://pubmed.ncbi.nlm.nih.gov/29580480
https://pubmed.ncbi.nlm.nih.gov/29580480
Publikováno v:
Food chemistry. 242
The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution for i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3eed1aca828b58c1e2e9faf5270a1bf
https://pubmed.ncbi.nlm.nih.gov/29037742
https://pubmed.ncbi.nlm.nih.gov/29037742