Výsledky vyhledávání - "Nisar A. Mir"

Akademický článek

Rheological, structural and thermal characteristics of protein isolates obtained from album (Chenopodium album) and quinoa (Chenopodium quinoa) seeds

Autor: Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh

Publikováno v: Food Hydrocolloids for Health, Vol 1, Iss , Pp 100019- (2021)

This study was carried out to examine the structural, rheological and thermal characteristics of protein isolates extracted from album and quinoa seeds. The results showed that surface hydrophobicity, free and total sulfhydryl groups were found signi

Externí odkaz: https://doaj.org/article/422aec2aeb6347849d43dcc1966ca1c6

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Akademický článek

4-Methoxy-N-(4-nitrobenzyl)aniline

Autor: Kamini Kapoor, Vivek K. Gupta, Indresh Kumar, Nisar A. Mir, Rajni Kant

Publikováno v: Acta Crystallographica Section E, Vol 68, Iss 4, Pp o988-o988 (2012)

In the title compound, C14H14N2O3, the nitro group is nearly coplanar with the benzene ring to which it is bonded [dihedral angle = 1.70 (2)°], and this ring is para-substituted by the aminomethylene group. The dihedral angle between the benzene rin

Externí odkaz: https://doaj.org/article/8097300adcf74fe98ae5fc8f961e0551

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Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Autor: Ahmed Taha, Taha Mehany, Ravi Pandiselvam, Shahida Anusha Siddiqui, Nisar A. Mir, Mudasir Ahmad Malik, O. J. Sujayasree, Krishna Chaitanya Alamuru, Anandu Chandra Khanashyam, Federico Casanova, Xiaoyun Xu, Siyi Pan, Hao Hu

Publikováno v: Critical Reviews in Food Science and Nutrition. :1-39

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing tech

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a7555172b0afbc80ff8bbbf46ac5429
https://doi.org/10.1080/10408398.2022.2161464

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Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility

Autor: Swati Sethi, Harinder Singh Oberoi, Deep N. Yadav, Ritika Wadhwa, Nisar Ahmad Mir, Rahul K. Anurag, Surya Tushir

Publikováno v: J Food Sci Technol

Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; Rhizopus oligosporus, Trichoderma reesei, and Aspergillus oryzae and the effect on structural, functional and in-vitro prot

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e98c5a2df77c881d93820e6e8063cf1
https://doi.org/10.1007/s13197-021-05225-y

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