Zobrazeno 1 - 10
of 197
pro vyhledávání: '"N. Khetarpaul"'
Autor:
Martinus A.J.S. van Boekel, Raj Bala Grewal, Martinus J.R. Nout, Pradeep Kumar Dahiya, N. Khetarpaul, Anita R. Linnemann
Publikováno v:
British Food Journal, 116(6), 1031-1046
British Food Journal 116 (2014) 6
British Food Journal 116 (2014) 6
Purpose – The purpose of this paper is to address malnourishment in developing countries by a food-based approach in which locally produced and consumed foods are improved by applying food processing techniques that benefit the amount and availabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43e0d504f61b869fb72e70ab943187b9
https://doi.org/10.1108/bfj-11-2012-0280
https://doi.org/10.1108/bfj-11-2012-0280
Autor:
N. Khetarpaul, Martinus J.R. Nout, Martinus A.J.S. van Boekel, Raj Bala Grewal, Anita R. Linnemann, Pradeep Kumar Dahiya
Publikováno v:
Ecology of Food and Nutrition 53 (2014) 2
Ecology of Food and Nutrition, 53(2), 171-192
Ecology of Food and Nutrition, 53(2), 171-192
Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08bf67e95af333e60a2c5b66bf8877ac
https://doi.org/10.1080/03670244.2013.807809
https://doi.org/10.1080/03670244.2013.807809
Autor:
N. Khetarpaul, R. Goyal
Publikováno v:
Acta Alimentaria. 37:147-157
A study was conducted to develop nutritious unleavened bread (chapati) using partially defatted salt treated soy dhal, wheat and rice flour. Different salt treatments viz. sodium carbonate, sodium bicarbonate, sodium chloride and sodium tripolyphosph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3e80b5540fe46e5163fdaadd60c5f16
https://doi.org/10.1556/aalim.2007.0017
https://doi.org/10.1556/aalim.2007.0017
Autor:
M.A.J.S. van Boekel, N. Khetarpaul, Pradeep Kumar Dahiya, Anita R. Linnemann, Raj Bala Grewal, Martinus J.R. Nout
Publikováno v:
Critical Reviews in Food Science and Nutrition 55 (2015) 5
Critical Reviews in Food Science and Nutrition, 55(5), 670-688
Critical Reviews in Food Science and Nutrition, 55(5), 670-688
Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and revie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5650e398f604ef0358beb461a16ba84
https://research.wur.nl/en/publications/mung-bean-technological-and-nutritional-potential
https://research.wur.nl/en/publications/mung-bean-technological-and-nutritional-potential
Autor:
N. Khetarpaul, Manu
Publikováno v:
British Food Journal. 108:127-140
Purpose – The aim of the present nutritional survey was to assess the food consumption pattern of 183 Indian preschool children (four to five years) in Fatehabad district of Haryana.Design/methodology/approach – Data regarding food frequency, myt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62b0d3745daa4805cff30d511587671a
https://doi.org/10.1108/00070700610644942
https://doi.org/10.1108/00070700610644942
Autor:
Manu, N. Khetarpaul
Publikováno v:
Nutrition and Health. 18:141-149
The consumption of different foodstuffs by Indian pre-school children (3 to 4 years) was recorded by using 24-hour recall method for three consecutive days. Adequacy of foods was ascertained by comparing the mean intake per day with Recommended Dieta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85dcb4fd4464ec1fcea667dc6a4cb600
https://doi.org/10.1177/026010600601800206
https://doi.org/10.1177/026010600601800206
Autor:
N. Khetarpaul, Manu Khetarpaul
Publikováno v:
Nutrition & Food Science. 35:428-435
PurposeThis study aims to report on the nutritional profile of preschool children of 4 to 5 years.Design/methodology/approachThe data on raw food intake of the randomly selected subjects were collected by 24hr recall method for three consecutive days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42b05f637c9a997666886fe7cfa0f7e9
https://doi.org/10.1108/00346650510633837
https://doi.org/10.1108/00346650510633837
Publikováno v:
Journal of Food Composition and Analysis. 14:541-546
The unsoaked, soaked and soaked-dehulled seeds of some newly released high yielding cultivars of moth bean (Jwala, RMO 225 and RMO 257) and one local variety commonly used by the farmers, were cooked till soft in the microwave oven for different stan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98683b6c2bd45a230674072bf302bac2
https://doi.org/10.1006/jfca.2001.1013
https://doi.org/10.1006/jfca.2001.1013
Publikováno v:
Nahrung/Food. 45:251-254
Effect of soaking (12 h), soaking (12 h) dehulling, germination (60 h) and pressure cooking on starch and protein digestibility of four varieties of moth bean, one Local commonly used by the farmers of the area and three newly released high yielding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c357f1372dda8c5c9f9e6cea0d8e09b
https://doi.org/10.1002/1521-3803(20010801)45:4<251::aid-food251>3.0.co
https://doi.org/10.1002/1521-3803(20010801)45:4<251::aid-food251>3.0.co
Publikováno v:
Nutrition and Health. 14:265-269
Three newly high yielding cultivars, Jwala, RMO 225 and RMO 257, together with one local variety commonly used by the farmers of the area were studied.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f240c46b7b48d38f5c3c61d4683076d7
https://doi.org/10.1177/026010600001400407
https://doi.org/10.1177/026010600001400407