Zobrazeno 1 - 10
of 128
pro vyhledávání: '"Maria Leena"'
Autor:
THANUSHREE PRABHUSWAMY, KATHIRAVAN TAMILSELVAN, MARIA LEENA MICHAEL, JEYAN ARTHUR MOSES, ANANDHARAMAKRISHNAN CHINNASAMY
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 37-43 (2019)
Sweet basil seeds (Ocimum basilicum) are a rich source of dietary fiber. Considering the importance of dietary fiber on human health and the rising market demand for functional beverages, an attempt was made to develop fruit-flavoured beverages with
Externí odkaz:
https://doaj.org/article/660c148023b74e81bc3c1650ff1c58a0
Publikováno v:
In Food and Humanity December 2024 3
Autor:
R. Thirukumaran, Shubham Nimbkar, L. Mahalakshmi, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100608- (2023)
Phase separation (fat and aqueous phases) limits the applicability and marketability of coconut milk. In this work, coconut milk was supplemented with whey protein and Tween-80 before being subjected to either of three high-energy emulsification tech
Externí odkaz:
https://doaj.org/article/8401798d6251455bb779d1954fe6dbad
Autor:
Maria Leena Korpijaakko
This book presents a Facebook study on members of the Cusp Generation, or those born before the “great digital divide” of 1995. This delineation allows for a discussion on the possible socio-cultural implications of Facebook use for people of all
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100147- (2022)
Gastronomy is a unique field of science that helps us to better understand indigenous varieties of food and cuisines. With the advancement in the field of science, diverged concepts evolved from gastronomy, and food is also viewed from the perspectiv
Externí odkaz:
https://doaj.org/article/6514bef0824948b49e506a68213c64f9
Publikováno v:
In Food Bioscience August 2020 36
Publikováno v:
In Journal of Drug Delivery Science and Technology June 2020 57
Publikováno v:
In International Journal of Biological Macromolecules 15 March 2020 147:1268-1277
Publikováno v:
In Trends in Food Science & Technology November 2019 93:145-157