Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Kanika Pawar"'
Publikováno v:
International Journal of Plant & Soil Science. :289-295
The foliar application of nutrients help the plant leaves to readily absorb the applied nutrients through the nutrient solution and increases the nutrient use efficiency and thus improves the crop yield. The field experiment was conducted for two con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cbdbc8c560e5bd8764d4aa6d523fd6c
https://doi.org/10.9734/ijpss/2021/v33i2230707
https://doi.org/10.9734/ijpss/2021/v33i2230707
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: Vinegar, an acidic functional fermentation product and known for its diverse health benefits was developed using liquid jaggery. A study was conducted to standardize the method of vinegar production from liquid jaggery using two different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58cd42ca0c60ee4886f2b19a447abae7
https://doi.org/10.18805/ajdfr.dr-1730
https://doi.org/10.18805/ajdfr.dr-1730
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 8:324-341
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daf7b7324b3600a6a6786c4d4ba6b563
https://doi.org/10.20546/ijcmas.2019.802.038
https://doi.org/10.20546/ijcmas.2019.802.038
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: Jaggery, a traditional sweetener is produced from the sugarcane juice and its quality mainly depends on cane juice quality. It is specific to check, which sugarcane variety is producing the best jaggery in terms of its quality and recover
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6d1ca5b8c31524a3c991ed7dbe7a720
https://doi.org/10.18805/ajdfr.dr-1680
https://doi.org/10.18805/ajdfr.dr-1680
Autor:
D. K. Thompkinson, Kanika Pawar
Publikováno v:
Current Research in Nutrition and Food Science Journal. 5:15-24
A dietary supplement containing multifunctional ingredient sources was formulated and optimized for management of diabetes. The formulated dietary supplement comprised of milk fat and groundnut oil (90:10), whey protein concentrate, skim milk powder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b67dcb9b4e02645f2054d60cc2fc3c13
https://doi.org/10.12944/crnfsj.5.1.03
https://doi.org/10.12944/crnfsj.5.1.03
Publikováno v:
Asian Journal of Dairy and Food Research. 36
Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecb86e2654f53418016d1de7a6aadf2c
https://doi.org/10.18805/ajdfr.v36i02.7960
https://doi.org/10.18805/ajdfr.v36i02.7960
Autor:
D. K. Thompkinson, Kanika Pawar
Publikováno v:
Journal of Food Science and Technology. 51:875-883
A diabetic dietary supplement comprising of multiple ingredients was designed based on recommendation of Indian Council of Medical Research for a diabetic adult. Central composite rotatable design using three variables (ingredient source) and five re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f1b45a97a7b6fee45ed2a1d125ce85e
https://doi.org/10.1007/s13197-011-0566-y
https://doi.org/10.1007/s13197-011-0566-y
Autor:
D. K. Thompkinson, Kanika Pawar
Publikováno v:
Journal of Nutrition & Food Sciences.
A dietary supplement with multifunctional ingredients was designed, formulated and optimized using Response Surface Methodology. To evaluate the hypoglycemic and hypocholesterolemic efficacy of dietary supplement an invivo studies were conducted for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95c75dd19597134fb766e07d28b24ef7
https://doi.org/10.4172/2155-9600.1000439
https://doi.org/10.4172/2155-9600.1000439
Autor:
Dilip Kumar Thompkinson, Kanika Pawar
Publikováno v:
Critical reviews in food science and nutrition. 54(7)
Food and nutrition science has moved from identifying and correcting nutritional deficiencies to designing foods that promote optimal health and reduce the risk of disease. Diabetes is rapidly emerging as a pandemic. It is also accompanied by several
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e414068dca889c6a277cd06b3efb89d
https://pubmed.ncbi.nlm.nih.gov/24499073
https://pubmed.ncbi.nlm.nih.gov/24499073