Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Lakshmi Eroman Unni"'
Publikováno v:
Food Bioscience. 10:18-25
This investigation was carried out to evaluate quality changes in ginger paste followed by high hydrostatic pressure and thermal treatment during 6 months of storage at 6±1 °C. Ginger samples were washed in water, peeled manually and pulverized in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e10f426e4ac68160b636a256ab1e901e
https://doi.org/10.1016/j.fbio.2014.12.005
https://doi.org/10.1016/j.fbio.2014.12.005
Publikováno v:
International Journal of Food Science & Technology. 49:1579-1585
Summary The effect of high pressure treatment and conventional thermal processing on the various quality attributes of garlic paste was evaluated in terms of physicochemical, enzymatic, sensory and microbiological parameters. Thermal treatment inacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b892131cf82ccc54307c24e01268a2d7
https://doi.org/10.1111/ijfs.12456
https://doi.org/10.1111/ijfs.12456
Autor:
Srinivasa Raju Pakalapati, Lakshmi Eroman Unni, Om Prakash Chauhan, Harsha Vardhan Batra, Chitravathi Kallepalli
Publikováno v:
International Journal of Food and Fermentation Technology. 6:1
Bamboo shoot is an important constituent of traditional cuisine of some parts of India, particularly in North-Eastern region and is highly valued for its nutritional and health benefits due to the presence of several bio-active compounds. Raw, canned
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffbac692f8c9f41e5222307e4daa1840
https://doi.org/10.5958/2277-9396.2016.00021.0
https://doi.org/10.5958/2277-9396.2016.00021.0