Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Kunal M. Gawai"'
Autor:
Patel Dharmisthaben, Amar Sakure, Zhenbin Liu, Ruchika Maurya, Sujit Das, Bethsheba Basaiawmoit, Reena Kumari, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Kunal M. Gawai, Waqas N. Baba, Sajid Maqsood, Subrota Hati
Publikováno v:
International Journal of Dairy Technology. 76:111-125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21918bd555a2c088db0a73d6cc77c425
https://doi.org/10.1111/1471-0307.12911
https://doi.org/10.1111/1471-0307.12911
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: Food Safety and Standard Authority of India has adopted conventional IS-5887 (Part-I) 1976 and IS-5401 Part-1 (2012) protocol for monitoring of E. coli and coliforms in dairy products respectively. These methods are time consuming, relyin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e219b4aa68fb6aa9d5710bd79d11fd1
https://doi.org/10.18805/ajdfr.dr-1911
https://doi.org/10.18805/ajdfr.dr-1911
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 6:806-814
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a1944bcd77accfd997b46cf6c849a78
https://doi.org/10.20546/ijcmas.2017.611.095
https://doi.org/10.20546/ijcmas.2017.611.095
Publikováno v:
Water Environment Research. 89:466-471
Dairy is one of the industries producing wastewater rich in organic matter and thus leading to creation of odorous and high COD containing effluent. Biotreatment leading to bioconversion of the waste materials is probably the most cost-effective tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb2f0bbc636e3d1d017185f3a5f9e7d7
https://doi.org/10.2175/106143017x14839994523587
https://doi.org/10.2175/106143017x14839994523587
Autor:
V. Sreeja, Kunal M. Gawai
Food safety and quality assurance are one of the important pillars of any management systems, and the applicability of these systems in the dairy industry is integral when the focus is on customer safety. The use of food safety and quality assurance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0414d9a297816e53b36df058bbea371a
https://doi.org/10.1201/9780429264559-9
https://doi.org/10.1201/9780429264559-9
Autor:
Kunal M. Gawai, V. Sreeja
Publikováno v:
Engineering Practices for Milk Products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f41139803bda36624b206e1cc4545eb
https://doi.org/10.1201/9780429264559-13
https://doi.org/10.1201/9780429264559-13
Yogurt is a lactic fermented dairy product that is consumed all over the world. It exists in different names and forms in different parts of the world. It is one of the extensively researched fermented milks. With time, to meet consumer expectations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9f40d2d7923c2c7f48587f924c081dd
https://doi.org/10.1016/b978-0-12-805134-4.00003-1
https://doi.org/10.1016/b978-0-12-805134-4.00003-1
Autor:
Fortune Akabanda, Filiz Altay, Adriane E.C. Antunes, Elke Arendt, Kayanush J. Aryana, Syamala Athira, Rajesh Bajaj, Fernanda Bianchi, Emmanuel Biver, Cristina S.B. Bogsan, Francesco Busetti, Zehra Buyuktuncer, Ramesh C. Chandan, Margaret Cliff, Rossana Coda, Marco Antônio S. Cortez, Adriano G. Cruz, Svetla Danova, Christine E. Dugan, Erick A. Esmerino, Lihua Fan, Maria Luz Fernandez, Melissa A. Fernandez, Mauro Fisberg, Fernanda C. Freire, Akanksha Gandhi, Kunal M. Gawai, Jaimie Hemsworth, Javier Hernández-Borges, Antonio V. Herrera-Herrera, Daragh Hill, Ruben Hummelen, Thom Huppertz, Lene Jespersen, Pernille Johansen, Arun Kilara, Ana Carolina D. Lima, Natalia P. Lopes, Prokopios Magiatis, Bimlesh Mann, André Marette, Eleni Melliou, Golfo Moatsou, Marco Montemurro, Lorenzo Morelli, Sreeja P. Mudgal, Veronica Nemska, Doan D. Nguyen, Dennis S. Nielsen, Maricê N. Oliveira, Douglas Olson, James Owusu-Kwarteng, Tatiana C. Pimentel, Ana Carolina M.S. Pires, Jashbhai B. Prajapati, Pradeep H.P. Prasanna, Mohammad Rabbani Khorasgani, Robert A. Rastall, Carlo G. Rizzello, René Rizzoli, Miguel Ángel Rodríguez-Delgado, Reynolds P. Ross, Denis Roy, Sarn Settachaimongkon, Letícia Sgarbosa, Rasoul Shafiei, Nagendra P. Shah, Rajan Sharma, Christiane T.D. Shiraishi, Marcia C. Silva, Pranav K. Singh, Katia Sivieri, Eddy J. Smid, Bárbara Socas-Rodríguez, Vicky A. Solah, Catherine Stanton, Rositsa Tropcheva, Hein J.F. van Valenberg, Patrícia B. Zacarchenco, Adriana C.M. Zavarizi, Evangelia Zoidou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::953847c154b262cc070ad86d76f4572b
https://doi.org/10.1016/b978-0-12-805134-4.01002-6
https://doi.org/10.1016/b978-0-12-805134-4.01002-6
Autor:
Jashbhai B. Prajapati, Kunal M. Gawai
Publikováno v:
International Journal of Fermented Foods. 6:45
Fermentation is an age old technique that has been progressing continuously for better shelf life, safety, digestibility and for better nutritional value of fermented milk products. Lactic acid bacteria are most important in onset of fermentation whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94882fbd1bb8aba7dbf842878122f883
https://doi.org/10.5958/2321-712x.2017.00005.9
https://doi.org/10.5958/2321-712x.2017.00005.9
Autor:
Kunal M. Gawai, Rajivkumar K. Shah
Publikováno v:
International Journal of Fermented Foods. 5:27
The present investigation was carried out for the formulation of new functional dairy product “synbiotic dahi” and to study its properties. To formulate synbiotic dahi in three different forms, heat treated cows’ whole milk (95°C/5 min. and su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2faed4d99f5fc313f0dcc3804dc7e62a
https://doi.org/10.5958/2321-712x.2016.00004.1
https://doi.org/10.5958/2321-712x.2016.00004.1