Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Kumar Mallikarjunan"'
Autor:
Saumya Singh, Prithwish Kola, Dalveer Kaur, Gisha Singla, Vibhu Mishra, Parmjit S. Panesar, Kumar Mallikarjunan, Meena Krishania
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Nowadays, despite enormous scientific advances, viral diseases remain the leading cause of morbidity worldwide, and their potential to spread is escalating, eventually turning into pandemics. Nutrition can play a major role in supporting the immune s
Externí odkaz:
https://doaj.org/article/67cbd730ab8f4e58a6091b9312753a20
Publikováno v:
Sensors, Vol 22, Iss 15, p 5663 (2022)
Nowadays, the increasing number of foodborne disease outbreaks around the globe has aroused the wide attention of the food industry and regulators. During food production, processing, storage, and transportation, microorganisms may grow and secrete t
Externí odkaz:
https://doaj.org/article/fd552b1ddd104e61b89af3fbb602acf6
Autor:
Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, José M. Lorenzo
Publikováno v:
Foods, Vol 9, Iss 3, p 288 (2020)
Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are usefu
Externí odkaz:
https://doaj.org/article/1c2d81c4019a4ab7a7187786496fc786
Autor:
Sara Esteghlal, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J. Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, Shahin Roohinejad
Publikováno v:
Foods, Vol 8, Iss 7, p 262 (2019)
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ul
Externí odkaz:
https://doaj.org/article/71717292122343f496b2da93f7862f76
Autor:
Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, Kumar Mallikarjunan
Publikováno v:
Food Engineering Reviews. 15:276-308
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::925356c373b9fd789aa3a75acf0e8aef
https://doi.org/10.1007/s12393-023-09338-2
https://doi.org/10.1007/s12393-023-09338-2
Autor:
Ganapathy Shunmugam, Vaikuntavasan Paranidharan, Sasireka Rajendran, Kumar Mallikarjunan, Arun Prasath Venugopal
Publikováno v:
International Journal of Food Science & Technology. 57:2185-2194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a724ff85c7b0046fa5ba2f08291a86b1
https://doi.org/10.1111/ijfs.15103
https://doi.org/10.1111/ijfs.15103
Publikováno v:
Food and Nutrition Sciences. 12:899-914
In this study the antioxidant activity of barley malt rootlet (BMR) extracts was evaluated in heat treated corn oil up to 5 hours at 185°C frying temperature. The antioxidant activity of BMR extracts was measured at 25, 50, 100 and 150 ppm concentra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8db6e76a36022e1b75ff9db52d4ee0f7
https://doi.org/10.4236/fns.2021.129067
https://doi.org/10.4236/fns.2021.129067
Autor:
M. B. Mochiah, Rick L. Brandenburg, J. Rhoads, G. Mahama, Jinru Chen, B. E. Bravo-Ureta, Richard Akromah, A. A. Dankyi, Kumar Mallikarjunan, Nelson Opoku, David A. Hoisington, David L. Jordan, I. K. Dzomeku, Kenneth J. Boote, Robert D. Phillips, Maria Balota, M.H. Alhassan, Greg E. MacDonald, Jerry A. Nboyine, Jeremy Jelliffe, William Appaw, William O. Ellis, I. Sugri, Mumuni Abudulai, Ahmed Seidu
Publikováno v:
Peanut Science. 47:156-162
Peanut (Arachis hypogaea L.) yield and financial returns are often low for smallholder farmers in Ghana. Additionally, aflatoxin concentration in foods derived from peanut can be high enough to adversely affect human health. Eight experiments were co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::668d93c2a8cecb59ab27f8078f566c04
https://doi.org/10.3146/ps20-15.1
https://doi.org/10.3146/ps20-15.1
Autor:
A. A. Dankyi, David A. Hoisington, William O. Ellis, Jinru Chen, Greg E. MacDonald, J. Rhoads, David L. Jordan, Mumuni Abudulai, Kenneth J. Boote, Robert D. Phillips, William Appaw, Jeremy Jelliffe, M. B. Mochiah, Richard Akromah, Boris E. Bravo-Ureta, Kumar Mallikarjunan, Maria Balota, Rick L. Brandenburg
Publikováno v:
Peanut Science. 47:72-80
Aflatoxin in peanut (Arachis hypogaea L.) and other crops can negatively affect human health, especially in countries where regulatory agencies do not have limits on aflatoxin entering the food supply chain. While considerable research has been condu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e334d92b9ffb12bf3b486d5a67a6c5ad
https://doi.org/10.3146/0095-3679-47.2.72
https://doi.org/10.3146/0095-3679-47.2.72
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a592ae19f2d23a5b39a42a8c8f5cc7cd
https://doi.org/10.2139/ssrn.4037401
https://doi.org/10.2139/ssrn.4037401