Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Kulsum Jan"'
Autor:
Hadis Rostamabadi, Ilkem Demirkesen, Bengi Hakgüder Taze, Asli Can Karaca, Mehvish Habib, Kulsum Jan, Khalid Bashir, Monica R. Nemțanu, Rosana Colussi, Seid Reza Falsafi
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100771- (2023)
Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted app
Externí odkaz:
https://doaj.org/article/07a5dbf51fce4fa5bb15124353bfcd8d
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing of sattu has not been thoroughly explored which is an impediment to industrial applications involving the development of sattu-b
Externí odkaz:
https://doaj.org/article/8f6650640af2439a9fe66ce1861c2094
Publikováno v:
Anthocyanins in Subtropical Fruits ISBN: 9781003242598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::542aa6839a00b1e36b4d658b1480f72d
https://doi.org/10.1201/9781003242598-9
https://doi.org/10.1201/9781003242598-9
Publikováno v:
Anthocyanins in Subtropical Fruits ISBN: 9781003242598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec0266fc7f8abef7d4ce90f59c10d713
https://doi.org/10.1201/9781003242598-5
https://doi.org/10.1201/9781003242598-5
Publikováno v:
Anthocyanins in Subtropical Fruits ISBN: 9781003242598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed54dc7937020f2e472d0c05c83fd469
https://doi.org/10.1201/9781003242598-8
https://doi.org/10.1201/9781003242598-8
Publikováno v:
Bioactive Components ISBN: 9789811923654
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dca66ab2b39adab9fc42e4eb94a4afda
https://doi.org/10.1007/978-981-19-2366-1_22
https://doi.org/10.1007/978-981-19-2366-1_22
Publikováno v:
Bioactive Components ISBN: 9789811923654
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::553f9fba23cf5690c360497f6cb985ce
https://doi.org/10.1007/978-981-19-2366-1_8
https://doi.org/10.1007/978-981-19-2366-1_8
Publikováno v:
Journal of Mass Spectrometry. 57
Lanolin, also known as wool wax, is derived from sheep and has diverse applications in food, cosmetic, textile and lubricant industries. Owing to its direct contact with human, there is a need of studying pesticide residues as contaminants in lanolin
"This book “Bakery and Confectionery Technology” gives a concise explanation of the principles, science, methods and processes involved in the development of various bakery products. The book aims to introduce students and professionals to basic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ef189a96cd265d7b5f32d980e5bd1ac
https://doi.org/10.59317/9789394490543
https://doi.org/10.59317/9789394490543
Publikováno v:
Comprehensive reviews in food science and food safety.
Over the past few decades, vitamin D deficiency has been recognized as a serious global public health challenge. The World Health Organization has recommended fortification of foods with vitamin D, but this is often challenging because of its low wat