Výsledky vyhledávání - "M. P. Rahila"

Akademický článek

Effect of differential heat treatments on antibacterial activity of fermented goat milk

Autor: V. G. Aiswarya, C. R. Rachana, R. Rejeesh, S. Panicker Aiswarya, S. N. Rajkumar, M. P. Divya, M. P. Rahila

Publikováno v: Journal of Veterinary and Animal Sciences, Vol 54, Iss 1, Pp 105-114 (2023)

The present study was conducted to evaluate the effect of three different temperatures on the antibacterial potential of fermented goat milk.Goat milk is one of the naturalfoods to complete perfection.Bioactive peptides, the specific protein fragment

Externí odkaz: https://doaj.org/article/afa314545ee3430a81152a26aca4293e

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Akademický článek

Extraction and characterization of essential oil of nutmeg (Myristica fragrans) fruit pericarp and utilization as a surface coating material to improve the shelf life of paneer

Autor: V. L. Vyshak, M. P. Rahila, I. Faisal, Smitha J. Lukose, Aparna Sudhakaran, S. N. Rajakumar

Publikováno v: Journal of Veterinary and Animal Sciences, Vol 54, Iss 1, Pp 144-152 (2023)

Paneer is a traditional dairy product of India and is similar to unripened soft cheese. It is used as a raw material for the preparation of a variety of culinary dishes and snacks. Paneer is marble white in appearance, with a firm, cohesive and spong

Externí odkaz: https://doaj.org/article/696c25d04fcf4661a7061d6ce912e53d

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Akademický článek

Curry leaf (Murraya koeneigii) extract as a natural source of antioxidants for enhancing the oxidative and thermal stability of ghee

Autor: Mohammed Arshath, M. P. Rahila, M. P. Divya, J. L. Smitha, S. Athira, P. Sudheerbabu

Publikováno v: Journal of Veterinary and Animal Sciences, Vol 53, Iss 3, Pp 450-457 (2022)

Ghee is used for making various sweets and dishes in addition to its various culinary purposes. In the course of such preparations, ghee is subjected to different degrees of heat treatment which on combining with air can undergo considerable physico-

Externí odkaz: https://doaj.org/article/2d21c53599fe48b8bd236ff6f54d789f

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Delivery of Probiotics through Dairy Foods

Autor: M. P. Rahila, Archana Chandran, R. L. Rathish

Publikováno v: Functional Dairy Ingredients and Nutraceuticals ISBN: 9781003277309

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4a4b8f4519d7ad9eb1cc449dcdb4bbd2
https://doi.org/10.1201/9781003277309-13

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Probiotic characterisation of Enterococcus faecalis strain isolated from a household dahi sample of Wayanad district, Kerala

Autor: Archana Chandran, A. K. Beena, S. Bhagya, R. L. Rathish, M. P. Rahila

Publikováno v: Journal of Veterinary and Animal Sciences. 53

Household dahi sample with good organoleptic properties from Wayanad district of Kerala was screened for lactic acid bacteria. Gram positive cocci exhibiting potential to ferment lactose was further characterised biochemically and later identified by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b6a73ae11126f478ee51755f3e96f16c
https://doi.org/10.51966/jvas.2022.53.1.70-78

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Rosemary ( Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee

Autor: Magdaline Eljeeva Emerlad Franklin, M. P. Rahila, Heartwin A. Pushpadass, B. Surendra Nath, M. Manjunatha, N. Laxmana Naik

Publikováno v: Journal of Food Processing and Preservation. 42:e13443

Ghee (clarified butterfat), a popular dairy product of the Indian subcontinent, develops off-flavor during storage due to autoxidation. Addition of rosemary extract (RME), a source of natural antioxidants, @ 0.1%, increased the antioxidant potential

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2faf0ae3ea2b92f42ca00bfe971b58d3
https://doi.org/10.1111/jfpp.13443

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