Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Karna Ramachandraiah"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101435- (2024)
This study evaluates the structural, physicochemical, functional and rheological properties of papaya dietary fibers (DFs) extracted by alkaline, water and combination of water/wet ball milling. The particle size of DF subjected to water/wet ball mil
Externí odkaz:
https://doaj.org/article/1d4aec82c738405bad834f602cb36f19
Publikováno v:
Molecules, Vol 29, Iss 20, p 4875 (2024)
In this research, the dietary fibers (DFs) from ginseng residue were extracted by employing three different extraction methods (alkaline: AL, acidic: AC, enzymatic: EN). The extracted DFs were characterized in terms of their structural and functional
Externí odkaz:
https://doaj.org/article/91f59f6b865f41a0b72f3b7dd9a7d407
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
This study aimed to characterize dietary fibers (DF) produced from papaya peel (PP) and seed (PS) using three different extraction methods (acidic: AC, enzymatic: EN and alkaline: AL). The scanning electron microscopy (SEM), Fourier transform infrare
Externí odkaz:
https://doaj.org/article/e3d0a719a8d54dcab5934e19495d484d
Publikováno v:
Foods, Vol 12, Iss 14, p 2809 (2023)
In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning
Externí odkaz:
https://doaj.org/article/dff4902bacef46c5ac205a543992638f
Publikováno v:
Foods, Vol 11, Iss 14, p 1995 (2022)
The influence of different extraction methods, such as acidic (AC), enzymatic (EN), homogenization (H), ultrsonication (U) and alkali (AL), on structure, rheological, thermal and functional properties of soluble dietary fiber (SDF) from Sanchi flower
Externí odkaz:
https://doaj.org/article/bed5bc5576d343ec8aab15cff856abd3
Publikováno v:
Nanomaterials, Vol 11, Iss 2, p 536 (2021)
This review presents an overview of the recent developments in the synthesis of layered double hydroxide (LDH) on the anodized films of Mg alloys prepared by either conventional anodizing or plasma electrolytic oxidation (PEO) and the applications of
Externí odkaz:
https://doaj.org/article/e892e845b1494817a32fc37ab019bf08
Publikováno v:
Foods, Vol 9, Iss 9, p 1227 (2020)
The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute t
Externí odkaz:
https://doaj.org/article/dc0cb18af26e4068a6eea6d3ca5abfeb
Publikováno v:
Foods, Vol 9, Iss 8, p 1116 (2020)
Amaranth is an excellent source of various bioactive compounds that could be beneficial in the prevention of some human diseases. This study investigated the extraction and characterization of bioactive compounds from amaranth using ultra-sonication
Externí odkaz:
https://doaj.org/article/f5246bff2796430d93c2dc0e0e7e594d
Publikováno v:
Foods, Vol 9, Iss 6, p 818 (2020)
The application of β-cyclodextrin (CD) to remove unattractive volatile compounds has been applied in various food products. This study investigated the effect of CD concentration (1–4%) on the beany flavor masking and textural modification of yuba
Externí odkaz:
https://doaj.org/article/e3fd1af6c4314ec8b9fb4caedae86f8e
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 2, Pp 290-302 (2015)
Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and p
Externí odkaz:
https://doaj.org/article/07f8b6fb341a409c9f36c2e649332495