Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Md Shafiq Alam"'
Publikováno v:
Agricultural Research Journal. 58:1086-1092
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88e58858f4bf6bf29d0632dbd0b4ac39
https://doi.org/10.5958/2395-146x.2021.00153.8
https://doi.org/10.5958/2395-146x.2021.00153.8
Publikováno v:
International Journal of Chemical Studies. 9:3618-3624
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c15938df52a170669d552f5d95997b3b
https://doi.org/10.22271/chemi.2021.v9.i1ay.11793
https://doi.org/10.22271/chemi.2021.v9.i1ay.11793
Publikováno v:
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. 89:605-614
The optimal condition for osmo-dehydrated kinnow product from kinnow fruit slices with peel by simultaneous osmo-convective dehydration was evaluated. The process parameters used for sugar osmosed samples were; osmotic process temperature (35–75 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b30a2ab17c3d4584d67123af7d73a4e
https://doi.org/10.1007/s40011-018-0975-z
https://doi.org/10.1007/s40011-018-0975-z
Publikováno v:
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. 89:361-370
Mass transfer kinetic study was carried out for sheet geometry of whole kinnow fruit in sugar solution. The experiments were conducted using completely randomized design with the sucrose concentration (55–75°B) at various process temperatures (35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e3707166d578e56b6238dcf34ca754e
https://doi.org/10.1007/s40011-017-0951-z
https://doi.org/10.1007/s40011-017-0951-z
Autor:
Sunil Kumar, Md. Shafiq Alam
Publikováno v:
Food Science and Technology. 2:106-119
For optimization of extrusion process for development of red lentil-carrot pomace incorporated ready- to-eat rice based expanded product, experiments were planned in Box-Behnken design using response surface methodology. The independent process varia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b188ff9e63d8fb5c90cb77917322ec01
https://doi.org/10.13189/fst.2014.020703
https://doi.org/10.13189/fst.2014.020703
Autor:
Amarjit Singh, Md. Shafiq Alam
Publikováno v:
Journal of Food Science and Technology. 48:335-343
The equilibrium moisture content was determined for un-osmosed and osmosed (salt osmosed and sugar osmosed) aonla flakes using the static method at temperatures of 25, 40,50, 60 and 70 °C over a range of relative humidities from 20 to 90%. The sorpt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84dc6a533eee5d439ce71dd85200ad6c
https://doi.org/10.1007/s13197-011-0249-8
https://doi.org/10.1007/s13197-011-0249-8
Response surface methodology was used to investigate the effect of sugar concentration (50-70° Brix), solution temperature (30–60°C), solution to fruit ratio (4:1–8:1) and immersion time (60–180 min) on the water loss, solute gain, rehydratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74b479249c45c44ff1d560ff3da79e70
https://europepmc.org/articles/PMC3550997/
https://europepmc.org/articles/PMC3550997/
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::199956a0dfca912c6485e5682a427096
http://www.scopus.com/inward/record.url?eid=2-s2.0-85006351818&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85006351818&partnerID=MN8TOARS