Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Lochan Singh"'
Autor:
Shivani Desai, Srishti Upadhyay, Gourav Chakraborty, Tanmay Yadav, Swaraj, Chandan Kumar, Yogesh Kumar, Jeevakiran Banoth, Lochan Singh, Vijay Singh Sharanagat
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100727- (2024)
The present study evaluated the effect of various pre-treatments (Potassium metabisulphite (KMS), KMS+Ultrasonication (KMSUS), KMS+Microwave (KMSMW), KMS+Hot water (KMSHWB) followed by infrared drying on the quality of Elephant Foot Yam (EFY). KMSMW-
Externí odkaz:
https://doaj.org/article/873e2f5e6fbe4f3cb65d030816cdcea6
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100167- (2023)
Spine gourd (SG) is a nutritionally and medicinally rich seasonal vegetable grown in tropical areas. Therefore, the present study accessed the effect of drying temperature (40, 50, 60, and 70 °C) on chlorophyll, ascorbic acid, proximate, antioxidant
Externí odkaz:
https://doaj.org/article/11be48dc5f034f5abc7c544ea32c38e1
Publikováno v:
Information Processing in Agriculture, Vol 8, Iss 1, Pp 75-86 (2021)
The present study was aimed to model the hydration characteristics of green chickpea (GC) using mathematical modelling and examine predictive ability of artificial neural network (ANN) modelling. Hydration of GC was performed at different temperature
Externí odkaz:
https://doaj.org/article/43a521437b5c424583d119d9cf7c8d96
Publikováno v:
Legume Science, Vol 2, Iss 1, Pp n/a-n/a (2020)
Abstract Germinated and microwave roasted black chickpea were evaluated for physical, proximate, pasting, functional, and antioxidant properties. A significant variation was observed in quality of grain upon germination and roasting. The effect of ge
Externí odkaz:
https://doaj.org/article/2a0f78a171074d64abb3803ff1e341c6
Autor:
Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Singh Sharanagat, Prabhat K. Nema, Vijendra Mishra, Bharat Bhushan
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2072652a88dce7a59324e641d600e28
https://doi.org/10.1080/10408398.2022.2119933
https://doi.org/10.1080/10408398.2022.2119933
Publikováno v:
Food Analytical Methods. 15:1626-1637
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12b375de2f8f8bfd6f497d1785801c00
https://doi.org/10.1007/s12161-021-02196-w
https://doi.org/10.1007/s12161-021-02196-w
Publikováno v:
International Journal of Food Science & Technology. 57:1654-1665
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4499ff1f4fa883f7d7a6dea00d4eabb5
https://doi.org/10.1111/ijfs.15528
https://doi.org/10.1111/ijfs.15528
Autor:
Lochan Singh, Tripti Agarwal
Publikováno v:
Risk Analysis.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ea97c5388a6da969a226030a287ea6c
https://doi.org/10.1111/risa.14110
https://doi.org/10.1111/risa.14110
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::207e7f72367e46316598eb9d88b44751
https://doi.org/10.1111/jfpp.17089
https://doi.org/10.1111/jfpp.17089
Publikováno v:
Trends in Food Science & Technology. 112:780-794
Background Black wheat is a variety of pigmented wheat developed by crossing purple and blue wheat. The anthocyanin present in the outer layer is responsible for the black color of wheat grain. It consists of numerous nutritional and bioactive compou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::886a846baa420edbdf4b95ed27a33e4b
https://doi.org/10.1016/j.tifs.2021.04.037
https://doi.org/10.1016/j.tifs.2021.04.037