Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Nirankar Nath"'
Autor:
Kiran Mahalingappa, Gowtham Maralur Pranesh, Gopinatha Bidarkatte Manjunath, Shridhar Mundinamani, Shilpa Molakkalu Padre, Nirankar Nath Mishra, Gurumurthy Sangam Chandrasekhar
Publikováno v:
ACS Omega, Vol 6, Iss 35, Pp 22900-22908 (2021)
Externí odkaz:
https://doaj.org/article/1d4ace9ccf664ddda33911624b1ed9d9
Autor:
H.S., Vishwanath, M.P., Shilpa, S.C., Gurumurthy, Gedda, Murali, Ramam, Koduri, Eshwarappa, K.M., Kirana, Ravi, Mishra, Nirankar Nath, Mundinamani, Shridhar
Publikováno v:
In Materials Today Communications March 2022 30
Autor:
Shridhar Mundinamani, Gopinatha Bidarkatte Manjunath, Kiran Mahalingappa, Shilpa Molakkalu Padre, Gurumurthy Sangam Chandrasekhar, Gowtham Maralur Pranesh, Nirankar Nath Mishra
Publikováno v:
ACS Omega, Vol 6, Iss 35, Pp 22900-22908 (2021)
Volatile organic compounds (VOCs) are harmful to human beings and animals. VOCs include a carbon compound and its derivatives. VOCs irritate the eyes, ears, and throat, ahigh concentration of VOCs may cause cancer; also, it affects the central nervou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0823d3389b8acc127ae5f88022fa2797
https://doi.org/10.1021/acsomega.1c03399
https://doi.org/10.1021/acsomega.1c03399
Akademický článek
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Akademický článek
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Publikováno v:
Journal of food science and technology. 56(4)
Mushroom is a nutritious and palatable food with various health attributes. The mushroom powder is a rich source of vegetable protein. In the present study, efforts were made to optimize the process for making ‘sev’, a traditional Indian extruded
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6cb0b86ff88786209680ddeb15f073c
https://pubmed.ncbi.nlm.nih.gov/30996408
https://pubmed.ncbi.nlm.nih.gov/30996408
Publikováno v:
In Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy October 1999 55(12):2485-2493
Publikováno v:
In Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy October 1999 55(12):2375-2382
Autor:
Nirankar Nath, Narendra Singh Shah
Publikováno v:
LWT - Food Science and Technology. 41:660-668
Litchi fruits (litchis) are highly susceptible to pericarp browning which lowers their commercial value even though the edible portion (aril) remains in excellent condition. Therefore, minimal processing of litchis was carried out. Litchis were peele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcfbed3786282f2ff0a0ab8d0b3b2d22
https://doi.org/10.1016/j.lwt.2007.04.012
https://doi.org/10.1016/j.lwt.2007.04.012
Autor:
Nirankar Nath, S. Ranganna
Publikováno v:
International Journal of Food Science & Technology. 12:411-419
The values for thermal inactivation of pectinesterase in mandarin orange juice were F197.5 = 1.00 (Z = 194) and D197.5 = 0.54 min (Z = 20.6) at pH 3.6, and F201.5 = 1.00 (Z = 17) and D201.5 = 0.438 min (Z = 18.2) at pH 4.0. The F values were equivale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cb336d2e27211c8d1205d497ef37a94
https://doi.org/10.1111/j.1365-2621.1977.tb00123.x
https://doi.org/10.1111/j.1365-2621.1977.tb00123.x