Zobrazeno 1 - 10
of 26
pro vyhledávání: '"O. V. S. Reddy"'
Publikováno v:
Journal of HerbMed Pharmacology, Vol 8, Iss 3, Pp 238-247 (2019)
Introduction: All parts of the mango plant contain secondary metabolites that possess several beneficial properties. In the present study, evaluation of in vitro anti-oxidant, anti-microbial and anti-inflammatory activities of five Indian cultivars o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::685713170a4dd69e035181b83405c179
https://doi.org/10.15171/jhp.2019.35
https://doi.org/10.15171/jhp.2019.35
Publikováno v:
Food Bioscience. 12:1-9
Gamma irradiation is highly effective in inactivating microorganisms in various foods and it offers a safe alternative method of food pasteurization. γ-Irradiation at various doses has no significant effect on the titratable acidity, pH, total solub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9c1a833c9b441acbffc1551a677a69b
https://doi.org/10.1016/j.fbio.2015.06.003
https://doi.org/10.1016/j.fbio.2015.06.003
Publikováno v:
Nutrafoods. 14:97-106
The objective of this study was to find out the suitability of different fruit juices for probiotication using proven probiotic bacteria. Lactobacillus plantarum NCDC LP 20 was observed to be able not only to survive but also to utilise fruit juices
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2331cbf645fe3cdc3c5a5cff204857d7
https://doi.org/10.1007/s13749-015-0002-4
https://doi.org/10.1007/s13749-015-0002-4
Publikováno v:
Journal of Food Science and Technology. 52:6112-6124
Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d88c0c9abb5953afd5ac3f5cc8264d1
https://doi.org/10.1007/s13197-015-1795-2
https://doi.org/10.1007/s13197-015-1795-2
Physico-Chemical Analysis of Fresh and Fermented Fruit Juices Probioticated with Lactobacillus casei
Publikováno v:
International Journal of Applied Sciences and Biotechnology. 1:127-131
The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ad6eb3c7fdb95015e28435523ac362d
https://doi.org/10.3126/ijasbt.v1i3.8301
https://doi.org/10.3126/ijasbt.v1i3.8301
Publikováno v:
Food Biotechnology. 27:119-136
The interactions between three Saccharomyces cerevisiae strains individually and with Oenococcus oeni during the process of malolactic acid fermentation (MLF) was investigated in mango wine. In all the treatments, alcoholic fermentation (AF) was comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faa38f16e8e7860bbd0a4fa8afce2996
https://doi.org/10.1080/08905436.2013.781506
https://doi.org/10.1080/08905436.2013.781506
Publikováno v:
Food Biotechnology. 26:107-123
The present study was carried out to evaluate mango peel as a substrate for the production of pectinase enzyme by using Aspergillus foetidus in solid state and submerged fermentation systems. The pectin content of 18.2% (w/w) was found in Totapuri ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fa916d0933768fef42fbf23ee00075a
https://doi.org/10.1080/08905436.2012.670830
https://doi.org/10.1080/08905436.2012.670830
Autor:
Abhijit Chaudhary, Potukuchi Venkata Gurunadha Krishna Sarma, O. Hari Prasad, O. V. S. Reddy, Y. Nanda Kumar
Publikováno v:
The Protein Journal. 31:345-352
Uridine monophosphate kinase (UMPK) an enzyme of de novo biosynthesis catalyses the formation of UDP and it is involved in cell wall and RNA biosynthesis. In the present study UMPK of Staphylococcus aureus ATCC12600 was characterized. Analysis of pur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02bc45697c126b6af13757f36f0b7171
https://doi.org/10.1007/s10930-012-9410-0
https://doi.org/10.1007/s10930-012-9410-0
Publikováno v:
CyTA - Journal of Food. 10:12-20
This investigation deals with the antioxidant and sensory properties of mango wine produced from different mango varieties. The highest phenolic content was recorded in wines produced from Alphonso(537 mg/l), Banginapalli(456 mg/l) and Sindhoora(490
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a6217d2446199b1fe788a16ca71811e
https://doi.org/10.1080/19476337.2010.530693
https://doi.org/10.1080/19476337.2010.530693
Publikováno v:
Food and Bioproducts Processing. 89:487-491
In this study mango juice fermentation at laboratory scale with controlled inoculation using selected yeast strain was performed ( Saccharomyces cerevisiae 101). Effect of fermentation conditions (temperature, pH, SO 2 and aeration) on wine fermentat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2c08f33cfe997f745d3ec59970694a6
https://doi.org/10.1016/j.fbp.2010.11.007
https://doi.org/10.1016/j.fbp.2010.11.007