Zobrazeno 1 - 10
of 17
pro vyhledávání: '"N., Laxmana Naik"'
Autor:
Deshmukh, Nishigandha, Rao, Priyanka Singh, Sharma, Heena, M․H․, Sathish Kumar, N․, Laxmana Naik, C․T․, Manoj Kumar
Publikováno v:
In Food Chemistry Advances June 2024 4
Publikováno v:
In International Dairy Journal March 2024 150
Publikováno v:
Journal of Food Measurement & Characterization; Oct2024, Vol. 18 Issue 10, p8289-8304, 16p
Autor:
N. Laxmana Naik P. Heartwin Amaladhas, G. Swarnalatha B. Surendra Nath, F. Magdaline Eljeeva Emerald
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 10:3560-3571
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d76f8adef6b4257b984e3bd3bc88aa7f
https://doi.org/10.20546/ijcmas.2021.1002.392
https://doi.org/10.20546/ijcmas.2021.1002.392
Autor:
Vm. Arjuna, Shiv anand, Kn. Krishna, Bk. Ramesh, N. Laxmana Naik, Sharana basava, Akshay Kumar
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:2114-2121
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fe2ddf76607c9202cf5fac37b2ad54e
https://doi.org/10.20546/ijcmas.2020.907.246
https://doi.org/10.20546/ijcmas.2020.907.246
Autor:
Kizhaeral S. Subramanian, Heartwin A. Pushpadass, F. Magdaline Eljeeva Emerald, B.G. Seethu, B. Surendra Nath, N. Laxmana Naik
Publikováno v:
Food and Bioprocess Technology. 13:341-354
Utilization of resveratrol as a nutraceutical in foods is limited due to its low bioavailability and chemical instability. Therefore, resveratrol was encapsulated into nanofibres by electrospinning at concentrations of 15, 18 and 21% TS, applied volt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa6ad47d90757e69fd5bceba906dd968
https://doi.org/10.1007/s11947-019-02399-4
https://doi.org/10.1007/s11947-019-02399-4
Publikováno v:
Dairy Fat Products and Functionality ISBN: 9783030416607
Oils and fats have been constituents of human nutrition from ancient times; they contain the highest level of energy of all components of food and supply essential elements for the body. Dietary lipids provide essential fatty acids (EFA) and facilita
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d45e017b28819fb79a503d1bb1fd1c9b
https://doi.org/10.1007/978-3-030-41661-4_16
https://doi.org/10.1007/978-3-030-41661-4_16
Autor:
Heartwin A. Pushpadass, Magdaline Eljeeva Emerald Franklin, N. Laxmana Naik, P.A. Shruthi, Surendra Nath Battula
Publikováno v:
LWT. 134:110127
Resveratrol was encapsulated into proniosomes with the aim of enhancing its applications in food. Maltodextrin, lactose monohydrate and pullulan were used as wall materials for the preparation of resveratrol-loaded proniosomes by thin-film hydration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09020cb15a9f55a5482e8b29aa764e23
https://doi.org/10.1016/j.lwt.2020.110127
https://doi.org/10.1016/j.lwt.2020.110127
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
https://doi.org/10.1111/jfpp.13443
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