Zobrazeno 1 - 10
of 288
pro vyhledávání: '"Kandi Sridhar"'
Autor:
Harshvardhan Patel, Aarti Bains, Kandi Sridhar, Nemat Ali, Agnieszka Najda, Mansuri M. Tosif, Sanju Bala Dhull, Prince Chawla, Minaxi Sharma, Gulden Goksen
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 6, Pp 3920-3934 (2024)
Abstract Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human h
Externí odkaz:
https://doaj.org/article/a11ba5a0897a4147abaf134c28f8ebc9
Autor:
Madhu Sharma, Aarti Bains, Gulden Goksen, Kandi Sridhar, Minaxi Sharma, Amin Mousavi Khaneghah, Prince Chawla
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 5, Pp 3150-3163 (2024)
Abstract Polysaccharides from non‐conventional sources, such as fruits, have gained significant attention recently. Aegle marmelos (Bael), a non‐conventional fruit, is an excellent source of biologically active components with potential indigenou
Externí odkaz:
https://doaj.org/article/943e471675a64985a1fb8ee95f92dfa2
Publikováno v:
Frontiers in Chemistry, Vol 12 (2024)
Externí odkaz:
https://doaj.org/article/1666387b156847a48915b92ac946123a
Autor:
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, Maharshi Bhaswant, Sawinder Kaur, Manikant Tripathi, Déborah Lanterbecq, Prince Chawla, Minaxi Sharma
Publikováno v:
Foods, Vol 13, Iss 9, p 1398 (2024)
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an a
Externí odkaz:
https://doaj.org/article/123c977deb7644239a4ba068aa611d07
Autor:
Rifat Jabeen, Nusrat Jan, Bazila Naseer, Prakash Kumar Sarangi, Kandi Sridhar, Praveen Kumar Dikkala, Maharshi Bhaswant, Syed Zameer Hussain, Baskaran Stephen Inbaraj
Publikováno v:
Foods, Vol 13, Iss 8, p 1282 (2024)
γ-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves a crucial role in the aging process and in neurodegenerative conditions such as Alzheimer’s disease. Research has demonstrated the beneficial
Externí odkaz:
https://doaj.org/article/850d493604994a41a98e1d86cd3c8d3e
Autor:
Deepanka Saikia, Radhakrishnan Kesavan, Minaxi Sharma, Baskaran Stephen Inbaraj, Prakash Kumar Nayak, Kandi Sridhar
Publikováno v:
Foods, Vol 13, Iss 6, p 848 (2024)
Elephant apple, a fruit with numerous bioactive compounds, is rich in therapeutic qualities. However, its use in processed products is limited due to insufficient postharvest processing methods. To address this issue, an automatic core cutter (ACC) w
Externí odkaz:
https://doaj.org/article/d4916a5bd9d64d31ae72b0842fd7df62
Autor:
Nityashree Kyathegowdanadoddi Lakshmanagowda, Niju Sagar, Rachitha Puttasiddaiah, Kandi Sridhar, Vinay Basavegowda Raghavendra, Maharshi Bhaswant
Publikováno v:
Life, Vol 14, Iss 3, p 379 (2024)
The Ayurvedic medical system uses fruits of the Benincasa hispida plant to treat mental diseases, including schizophrenia. The goal of the current study was to assess the aqueous extract of B. hispida fruit’s ability to relieve stress and anxiety i
Externí odkaz:
https://doaj.org/article/ba5d1979db104fa398ef71e7ac911aa6
Autor:
Shikhapriyom Gogoi, Puja Das, Prakash Kumar Nayak, Kandi Sridhar, Minaxi Sharma, Thachappully Prabhat Sari, Radha krishnan Kesavan, Maharshi Bhaswant
Publikováno v:
Foods, Vol 13, Iss 3, p 497 (2024)
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble co
Externí odkaz:
https://doaj.org/article/de57d299da3b4f03870e45b900dc107f
Autor:
Mansuri M. Tosif, Aarti Bains, Kandi Sridhar, Baskaran Stephen Inbaraj, Nemat Ali, Praveen Kumar Dikkala, Ankur Kumar, Prince Chawla, Minaxi Sharma
Publikováno v:
Gels, Vol 10, Iss 2, p 95 (2024)
Taro mucilage is a cost-effective, eco-friendly, and water-soluble edible viscous polysaccharide, which possesses diverse techno-functional properties including gelling and anti-microbial. Therefore, the objective of this study was to formulate and e
Externí odkaz:
https://doaj.org/article/07055b04a0214459a7b2453c16e5b1a4
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/02112b6fc096443bbb596c7b8e9a49df