Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Kalpana Rayaguru"'
Autor:
Aparajita Priyadarshini, Kalpana Rayaguru, Winny Routray, Achyuta Kumar Biswal, Pramila Kumari Misra
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100458- (2023)
The present work investigated the effects of ohmic-heating characteristic parameters on mango pulp's biochemical and rheological properties. Various pulp concentrations were subjected to different voltage levels till the pasteurized temperature of 70
Externí odkaz:
https://doaj.org/article/9e957bf98015438da3e0648d66fb3628
Autor:
Aparajita Priyadarshini, Kalpana Rayaguru, Achyuta Kumar Biswal, Pradeep Kumar Panda, Chandrashree Lenka, Pramila Kumari Misra
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100308- (2023)
Innovative food-preserving methods are developing with the demand for delicious and healthy foods. The current work investigates the preservation of raw Totapuri mango slices of 1 cube cm dimension through conventional blanching (CB) and ohmic blanch
Externí odkaz:
https://doaj.org/article/67ac9bba669d4464ad457282bed0e5ff
Autor:
Yogendra Kumar Jyoti, Sanjaya K Dash, Kalpana Rayaguru, Uma Sankar Pal, Nikita Mishra, P.N. Ananth, Suryakanta Khandai
Publikováno v:
Energy Nexus, Vol 11, Iss , Pp 100224- (2023)
The development and performance evaluation of a solar Bubble drier (SBD) for drying agricultural produce are presented in this study. In order to evaluate the solar bubble dryer's performance in terms of drying characteristics and end-product economi
Externí odkaz:
https://doaj.org/article/ccaa34ffb24c47309640061525a917f6
Publikováno v:
Journal of Food Science. 88:926-941
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fe4f0521786157b6ab8b9d85e50e095
https://doi.org/10.1111/1750-3841.16465
https://doi.org/10.1111/1750-3841.16465
Publikováno v:
Oryza-An International Journal on Rice. 59:463-469
Experiments were conducted to study the effect of degree of polishing (under polished, well polished and over polished) and aging (0 to 180 days, at an interval of 30 days) on quality aspects of Pusa basmati variety of aromatic rice. An attempt has b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a280b88c68f64f6c1849022e7a1289c
https://doi.org/10.35709/ory.2022.59.4.9
https://doi.org/10.35709/ory.2022.59.4.9
Publikováno v:
The Indian Journal of Nutrition and Dietetics. :275-284
The impact of Ohmic Heating (OH) and Thermo-Sonication (TS) on the physio-chemical properties (pH, acidity and TSS), antioxidant compounds, microbial and sensory attributes of mango juice were studied. A storage study was analyzed regularly with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fad2a542990321eb89c3ba02df678de
https://doi.org/10.21048/ijnd.2022.59.3.29331
https://doi.org/10.21048/ijnd.2022.59.3.29331
Autor:
Indrajeet Sahu, Minati Mohapatra, Manoj Kumar Panda, Raghabananda Nayak, Uma Sankar Pal, Kalpana Rayaguru, S.K. Dash
Foam-mat drying of Indian black-berry pulp (Syzygiumcumini L.) was carried out using different foaming aids, to determine the effects of concentration of maltodextrin (MD), soy protein isolate (SPI) and carboxymethylcellulose (CMC) on foaming charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6e73acc137456ae630aa59aefc68c21
https://doi.org/10.21203/rs.3.rs-2273109/v2
https://doi.org/10.21203/rs.3.rs-2273109/v2
Publikováno v:
Journal of the Science of Food and Agriculture. 102:2813-2825
Background The major by-products of mango processing are the seeds, which represent approximately 15 to 20% of the fruit. The process protocol for isolation of starch from mango kernel was standardized based on starch yield, starch purity and color v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d28c44381c6ebd23069bf20f2b550f6
https://doi.org/10.1002/jsfa.11622
https://doi.org/10.1002/jsfa.11622
Autor:
Indrajeet Sahu, Minati Mohapatra, Manoj Kumar Panda, Raghabananda Nayak, Uma Sankar Pal, Kalpana Rayaguru, S.K. Dash
Foam-mat drying of Indian black-berry pulp (Syzygiumcumini L.) was carried out using different foaming aids, to determine the effects of concentration of maltodextrin (MD), soy protein isolate (SPI) and carboxymethylcellulose (CMC) on foaming charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d413a40d03c81f6d8a32ecfda82fff5
https://doi.org/10.21203/rs.3.rs-2273109/v1
https://doi.org/10.21203/rs.3.rs-2273109/v1
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b6ab3f87fa7cb5f3540338559545fa5
https://doi.org/10.1111/jfpp.16872
https://doi.org/10.1111/jfpp.16872