Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Nandan Sit"'
Autor:
Avinash K. Jha, Nandan Sit
Publikováno v:
eFood, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract In the present study functional yogurt was prepared by addition of guar gum (0.5% and 1.5%) and fortification by phytochemical extract of haritaki (Terminalia chebula) extracted using supercritical CO2 and freeze dried encapsulates of the ex
Externí odkaz:
https://doaj.org/article/8f348a227d9649a797a90a3c84cae838
Publikováno v:
Food Bioengineering, Vol 2, Iss 4, Pp 317-327 (2023)
Abstract The yield and properties of banana juice extracted by enzymatic pretreatments using different enzymes and were compared among themselves and with hot water extraction. The treatments that gave higher yield and better properties of the juices
Externí odkaz:
https://doaj.org/article/0bd3122c15e84c439adcfc49d7a33ad7
Autor:
Avinash K. Jha, Nandan Sit
Publikováno v:
Food Bioengineering, Vol 2, Iss 2, Pp 139-150 (2023)
Abstract Medicinal plants are an integral element of human society's effort to battle illness. Terminalia chebula Retz. (Haritaki) is known in China as the “King of Medicine” and is usually at the top of the list of “Ayurvedic Material Medica
Externí odkaz:
https://doaj.org/article/d7f150b608a04a988ac15ba4ecb9e126
Publikováno v:
eFood, Vol 5, Iss 1, Pp n/a-n/a (2024)
Abstract In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%,
Externí odkaz:
https://doaj.org/article/773a776c401d413faed45547d5962fc0
Autor:
Mohit Singla, Nandan Sit
Publikováno v:
Ultrasonics Sonochemistry, Vol 73, Iss , Pp 105506- (2021)
The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various no
Externí odkaz:
https://doaj.org/article/71d221671ba343e39b2a0a8c3e212043
Autor:
Mohit Singla, Nandan Sit
Publikováno v:
ChemBioEng Reviews. 10:65-80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dcbba0ab18b85d989b052f1ff96ea78
https://doi.org/10.1002/cben.202200026
https://doi.org/10.1002/cben.202200026
Autor:
Mohit Singla, Nandan Sit
Publikováno v:
Journal of Food Measurement and Characterization. 17:1685-1692
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5710158c0adf00da9a47a27ebeb98512
https://doi.org/10.1007/s11694-022-01741-3
https://doi.org/10.1007/s11694-022-01741-3
Autor:
Awanish Singh, Nandan Sit
Publikováno v:
Food and Bioprocess Technology. 15:2664-2682
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83e461f98843a8af9e93e362ae1d4e7d
https://doi.org/10.1007/s11947-022-02859-4
https://doi.org/10.1007/s11947-022-02859-4
Autor:
Awanish Singh, Nandan Sit
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eb6f4e1003cddafbb4d2be34b3055fc
https://doi.org/10.1007/s11947-023-03100-6
https://doi.org/10.1007/s11947-023-03100-6
Autor:
Avinash Kumar Jha, Nandan Sit
Publikováno v:
Trends in Food Science & Technology. 119:579-591
The first step in the isolation and purification of bioactive compounds from plant material is extraction. Extraction of secondary metabolites such as phenolic acids and flavonoids is difficult due to their insoluble nature. While conventional extrac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cca0e2e1307f7060c3b531a1bbd95c02
https://doi.org/10.1016/j.tifs.2021.11.019
https://doi.org/10.1016/j.tifs.2021.11.019