Zobrazeno 1 - 10
of 16
pro vyhledávání: '"M R Asha"'
Publikováno v:
J Food Sci Technol
Ginger is widely consumed spice across the globe and especially in Asian countries routinely employed in various culinary preparations. Ginger possesses many distinct bioactive molecules, have shown marked therapeutic benefits. The ginger aroma is ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::234c10f2dcd3c46a24a22a659783f09e
https://europepmc.org/articles/PMC7374682/
https://europepmc.org/articles/PMC7374682/
Publikováno v:
International Journal of Food Properties. 18:2433-2441
“Sev,” savory prepared from chickpea flour is a popular snack item for its appealing flavor and texture. Mapping and positioning of market samples consisting different varieties like Small (S1, S2, S3), Medium (M1, M2, M3), and Big (B1, B2, B3, B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::132ad7f90a03117bd4438716258948f6
https://doi.org/10.1080/10942912.2014.933238
https://doi.org/10.1080/10942912.2014.933238
Autor:
M. R. Asha, Mohammad Imtiyaj Khan, Parvatam Giridhar, A. S. Chauhan, P. S. C. Sri Harsha, S. V. N. Vijayendra
Publikováno v:
Journal of Food Science and Technology. 52:1808-1813
Rivina humilis L. (Phytolaccaceae) or pigeon berry accumulates betalains in its berries. It is reported that the berries are safe to consume, rich in nutrient content and exhibit efficient biological activity. In this report, Rivina berry extract was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bd68c9005cec2d2cb2cca1613d4a6b4
https://doi.org/10.1007/s13197-013-1175-8
https://doi.org/10.1007/s13197-013-1175-8
The present study is an investigation, into one of the varieties of paddy (Jyothi) its fortification with sodium iron EDTA salt, its physical properties, cooking characteristics, color, texture and characterization studies. Fortification was done at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f537b5151a67417efeca9e472a9ce493
https://europepmc.org/articles/PMC4837743/
https://europepmc.org/articles/PMC4837743/
Publikováno v:
Journal of Food Science and Technology. 51:743-749
Halubai, a traditional Indian sweet is conventionally prepared by soaking and grinding whole cereals/millets to a fine paste, straining it through a cloth and cooking the resultant dispersion until it starts gelatinizing. Cooking is continued further
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1d0b7aea62d8bc24ef214d98ac53db5
https://doi.org/10.1007/s13197-011-0574-y
https://doi.org/10.1007/s13197-011-0574-y
Publikováno v:
Journal of Applied Polymer Science. 113:3732-3741
Modification of low-density polyethylene (LDPE) with vanillin to obtain flavored packaging film with improved gas barrier and flavor-releasing properties has been studied. The modification of LDPE with vanillin was monitored by Fourier transform infr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea8ec5f13c9c657645888dc7cde75ac1
https://doi.org/10.1002/app.30221
https://doi.org/10.1002/app.30221
Publikováno v:
Journal of the American Oil Chemists' Society. 85:1165-1172
The quality (chemical and sensory) of oil blends prepared by blending equal proportions of coconut oil with sesame oil (blend 1), coconut olein with sesame oil (blend 2) and coconut olein with palmolein (blend 3) was evaluated after deep-fat frying o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ce7ea22c793b7415ed86711ad785b07
https://doi.org/10.1007/s11746-008-1299-6
https://doi.org/10.1007/s11746-008-1299-6
Publikováno v:
Journal of Food Lipids. 9:259-276
Physical properties of six commonly used oils and three blends consisting of three oils in each blend were studied after three successive frying of ‘poories’(fried snack from flattened dough of refined wheat flour). The changes in viscosity, CIE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::758fcbeeb1ccae06738450a1f0dae5b2
https://doi.org/10.1111/j.1745-4522.2002.tb00225.x
https://doi.org/10.1111/j.1745-4522.2002.tb00225.x
Publikováno v:
Journal of Food Processing & Technology. 5
Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutrients particularly minerals. This study determines the possibility of using two different pearl millet varieties K & MRB (K and Maharashtra Rabi Bajra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8017a5bbad60d919567cd20774e5a49d
https://doi.org/10.4172/2157-7110.1000377
https://doi.org/10.4172/2157-7110.1000377
Publikováno v:
Flavour and Fragrance Journal. 16:401-407
Sensory aroma analysis and GC-olfactometric analysis of selected, freshly prepared steam-distilled essential oils were compared. Oils tested were from lemongrass, rosemary, geranium and davana (Artemisia pallens). A 10-member experienced panel traine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ffdaecffaba35a811ac9eb6ec7193c1
https://doi.org/10.1002/ffj.1020
https://doi.org/10.1002/ffj.1020