Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ninisha Babu"'
Publikováno v:
International Academic Journal of Nutrition and Food Sciences. 3:19-29
Averrhoa bilimbi commonly known as bilimbi, is starchy and nutritious fruit rich in ascorbic acid and minerals. The study was aimed for the development of pasteurized bilimbi syrup, a value added and shelf stable product from bilimbi and thereby incr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29553e575c2b5286efeaeb1c88029245
https://doi.org/10.47310/iarjnfs2022.v03i01.003
https://doi.org/10.47310/iarjnfs2022.v03i01.003
Autor:
T. K Srinivasa Gopal, T. V. Sankar, Akshaya Ravindran, Maya Raman, Ninisha Babu, Ammu Dinakaran
Publikováno v:
International Academic Journal of Nutrition and Food Sciences. 3:9-18
Ready to eat tomato curry in see through retort pouches was developed using steam air retort. The product was found to be commercially sterile after retorting to an F0 value of 7.34 minutes. The heat penetration characteristics of the product was stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a94500042971a73a4b772b733c34c1c7
https://doi.org/10.47310/iarjnfs2022.v03i01.002
https://doi.org/10.47310/iarjnfs2022.v03i01.002
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 11:140-150
A biscuit is a flour-based baked food product which is accepted by all age groups. Carrageenan is a natural polysaccharide obtained from red seaweeds andis a rich source of fibre. The diets rich in fibre have a positive effect on health, thus, carrag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebe741c39003ca418168f1a767d0864e
https://doi.org/10.15740/has/fsrj/11.2/140-150
https://doi.org/10.15740/has/fsrj/11.2/140-150
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 11:120-129
Functional foods with elevated levels of fibre content are of high demand because of its several health benefits. A study was conducted for the development of fibre enriched bakery products. As a part of this study fibre enriched bun was developed us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0989bbcc356d61c77506780aafa80b39
https://doi.org/10.15740/has/fsrj/11.2/120-129
https://doi.org/10.15740/has/fsrj/11.2/120-129
Autor:
Ammu Dinakaran, T.V. Sankar, T.K. Srinivasa Gopal, Akshaya Ravindran, Maya Raman, Ninisha Babu
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 11:158-168
Post-harvest loss is very common in seasonal fruits due to its high perishability even under refrigerated conditions. Value addition and processing is the best solution to overcome this problem and it also ensures the availability of the product roun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eabb0b40c380a93980b91e2c0337bb11
https://doi.org/10.15740/has/fsrj/11.2/158-168
https://doi.org/10.15740/has/fsrj/11.2/158-168
Autor:
T.K. Srinivasa Gopal, Ammu Dinakaran, Akshaya Ravindran, Ninisha Babu, Maya Raman, T.V. Sankar
Publikováno v:
Food and Nutrition Sciences. 11:220-233
Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10dabeb76a3ad3e9cfe1c996f0692245
https://doi.org/10.4236/fns.2020.113017
https://doi.org/10.4236/fns.2020.113017