Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Namrata Ankush Giri"'
Autor:
Namrata Ankush Giri, Aditi Bhangale, Nilesh N. Gaikwad, N. Manjunatha, Pinky Raigond, R. A. Marathe
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannin
Externí odkaz:
https://doaj.org/article/fb4baccf75bb44eb93eef3ac0cbd91ee
Publikováno v:
Current Nutrition Reports.
Publikováno v:
Genetic Resources and Crop Evolution. 68:1675-1689
Garcinia andamanica King is a tropical fruit bearing species used for a variety of purposes by aboriginal tribes and settler communities of Andaman Islands, India. To explore its potential and promote the cultivation, systematic efforts were initiate
Autor:
Chintha Pradeepika, Namrata Ankush Giri, T. Krishnakumar, Saravanan Raju, M. S. Sajeev, Venkatraman Bansode
Publikováno v:
Journal of Environmental Biology. 41:29-34
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
Namrata Ankush Giri, B. K. Sakhale
Publikováno v:
J Food Sci Technol
The aim of present investigation was justifying the suitability of sweet potato flour for development of gluten free spaghetti with reduced starch digestibility and to enhance protein content by fortification of whey protein concentrate (WPC) and chi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95ef14961a0271966ba834ea97feedcf
https://europepmc.org/articles/PMC9114239/
https://europepmc.org/articles/PMC9114239/
Akademický článek
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Autor:
Namrata Ankush Giri, Saravanan Raju, M. S. Sajeev, V. Senthil Kumaran, Venkatraman Bansode, Chintha Pradeepika, T. Krishnakumar
Publikováno v:
Current Journal of Applied Science and Technology. :1-12
Sago is a traditional food product of India made exclusively from fresh wet cassava starch. The engineering properties of different commercial grades of sago, developed by roasting and steaming process were investigated. The physical properties (mois
Autor:
B. K. Sakhale, Namrata Ankush Giri
Publikováno v:
Journal of Food Measurement and Characterization. 14:425-437
The present study was concerned with to optimize the formulation of whey protein concentrate (WPC) and psyllium husk for development of protein-fiber rich orange fleshed sweet potato (OFSP) bread using response surface methodology. The variables cons
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 8:2631-2646