Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Lavaraj Devkota"'
Publikováno v:
Foods, Vol 12, Iss 5, p 908 (2023)
Proteins from the full and defatted flours of L. angustifolius cv Jurien and L. albus cv Murringo were prepared using alkaline extraction and iso-electric precipitation. Isolates were either freeze dried or spray dried or pasteurized at 75 ± 3 °C/5
Externí odkaz:
https://doaj.org/article/2f335652f60149bca954066da3f7d7fe
Publikováno v:
Foods, Vol 12, Iss 4, p 709 (2023)
Lupin, an arid pulse, is gaining popularity as a super food due to its superior nutritional properties. However, it has not been considered for large scale thermal processing, e.g., canning. The present work evaluated the best time/temperature combin
Externí odkaz:
https://doaj.org/article/2ff979bb0b0d4a0b9f4a5899692c243d
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:1198-1217
Macronutrients of pulses or cereals are stored in the cotyledon or endosperm cells with protection from intact cell walls. However, pulses and cereals are generally processed into fine particles during food production. For example, after milling, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18bc30a28eeea4f43411c64ceca74ca5
https://doi.org/10.1111/1541-4337.12904
https://doi.org/10.1111/1541-4337.12904
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-16
Significant innovations have occurred over the past 50 years in the malting and brewing industries, focused on optimization of the beer mashing, boiling and fermentation processes. One of the challenges faced in beer brewing has been in the malting p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d347a35bf540b7a7978709ed69a5551
https://doi.org/10.1080/10408398.2021.2018673
https://doi.org/10.1080/10408398.2021.2018673
Autor:
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, Lavaraj Devkota, Christiani Jeyakumar Henry, Sushil Dhital
Publikováno v:
Food Hydrocolloids. 142:108786
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4556777912f173baec002b60cff53b9
https://doi.org/10.1016/j.foodhyd.2023.108786
https://doi.org/10.1016/j.foodhyd.2023.108786
Publikováno v:
Food Chemistry. 415:135743
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5a044a463aa6a9b2df6e474eeed0ffc
https://doi.org/10.1016/j.foodchem.2023.135743
https://doi.org/10.1016/j.foodchem.2023.135743
Publikováno v:
LWT. 158:113163
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::633a5de27cb52f3a42682df5bec573e9
https://doi.org/10.1016/j.lwt.2022.113163
https://doi.org/10.1016/j.lwt.2022.113163
Publikováno v:
Electrochimica Acta. 270:535-542
A selective and sensitive electrochemical sensor was developed for tetracycline (TC) detection based on low cost screen-printed carbon electrodes (SPCE) modified with molecularly imprinted overoxidized polypyrrole (MIOPPy) and gold nanoparticles (AuN
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34ca8c44995337b4a9dc38966ed4aa31
https://doi.org/10.1016/j.electacta.2018.03.104
https://doi.org/10.1016/j.electacta.2018.03.104
Publikováno v:
Food Processing By-Products and their Utilization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::374f39efb7022c950b16e7db6cfa3405
https://doi.org/10.1002/9781118432921.ch22
https://doi.org/10.1002/9781118432921.ch22
Publikováno v:
Journal of Aquatic Food Product Technology. 26:1070-1082
In this study, kinetic evaluation of enzymatic hydrolysis of catfish (Pangasius hypophthalmus) by-product meat was conducted. The effects of key factors such as type of proteases (neutrase, papain,...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ce8a3c5aafcdc0c3b899d0964f15674
https://doi.org/10.1080/10498850.2017.1376027
https://doi.org/10.1080/10498850.2017.1376027