Zobrazeno 1 - 5
of 5
pro vyhledávání: '"MITUL BUMBADIYA"'
Autor:
Tanmay Hazra, Rohit Sindhav, Ch. V. K. Sudheendra, Mitul Bumbadiya, Radhika Govani, Vimal Ramani
Publikováno v:
Veterinary World, Vol 14, Iss 7, Pp 1784-1787 (2021)
Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of
Externí odkaz:
https://doaj.org/article/2fe83997767247f0aa5e37079733ee72
Publikováno v:
Indian Journal of Animal Sciences, Vol 92, Iss 2 (2022)
Milk is an excellent source of dietary antioxidants, however, the antioxidants activity of different species of milk varies significantly. Sheep milk’s compositional and functional properties are one of the untapped areas for Indian researcher
Externí odkaz:
https://doaj.org/article/b5c61ddb9dc44b4991acc7fb2d0f2238
Publikováno v:
Immunity Boosting Functional Foods to Combat COVID-19 ISBN: 9781003242604
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dad4e4e1443ce303a2f3b7ff25476dfa
https://doi.org/10.1201/9781003242604-14
https://doi.org/10.1201/9781003242604-14
Autor:
Radhika Govani, Mitul Bumbadiya, Vimal M Ramani, Rohit G Sindhav, Tanmay Hazra, Ch.V.K. Sudheendra
Publikováno v:
Veterinary World, Vol 14, Iss 7, Pp 1784-1787 (2021)
Veterinary World
Veterinary World
Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::449a3e25ead4bb657a133ca1d95f4046
https://pubmed.ncbi.nlm.nih.gov/34475698
https://pubmed.ncbi.nlm.nih.gov/34475698
Publikováno v:
Dairy Processing: Advanced Research to Applications ISBN: 9789811526077
Whey, a protein-rich source, is generally considered as the leftover of the cheese production. Whey proteins are usually marketed as nutritional enhancement, and several health claims have been reported. Whey proteins are commercially available in is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb6b03f84b9fbd7d5215c9100717d071
https://doi.org/10.1007/978-981-15-2608-4_8
https://doi.org/10.1007/978-981-15-2608-4_8