Zobrazeno 1 - 10
of 22
pro vyhledávání: '"P. Z. Sakhare"'
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 957-972 (2018)
Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively. All egg powders had protein content in the range of 91.13–97.03 g/1
Externí odkaz:
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 957-972 (2018)
Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively. All egg powders had protein content in the range of 91.13–97.03 g/1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e0c0891689e13f616a854de2fd6cf02
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
Publikováno v:
Renewable Energy. 113:1408-1418
Optimization and characterization of biodiesel production from fish oil extracted from rohu (Labeo rohita) processing waste were investigated in the present study. Wet reduction method showed highest oil yield (95.2%, v/v), compared to other methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1814fabf0a5e8f162f2b24a698cdc837
https://doi.org/10.1016/j.renene.2017.06.101
https://doi.org/10.1016/j.renene.2017.06.101
Publikováno v:
Waste and Biomass Valorization. 8:2583-2593
The present study was focused on extraction of gelatin from chicken feet using different food grade acids (acetic-, citric- and lactic-acid) at different concentrations. The gelatin thus obtained was evaluated for its physico-chemical properties. Gel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f37bf50d7747280f1f5c993037aec459
https://doi.org/10.1007/s12649-016-9756-1
https://doi.org/10.1007/s12649-016-9756-1
Publikováno v:
Journal of Food Science and Technology. 52:8059-8067
Protein hydrolysates were prepared from chicken liver using fermentation and enzymatic hydrolysis. The lactic acid bacteria Pediococcus acidilactici NCIM5368 was employed in the fermentation process and a commercial protease (Alcalase® 2.5) was used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8f55f1e9246c30efc715265e229d59b
https://doi.org/10.1007/s13197-015-1920-2
https://doi.org/10.1007/s13197-015-1920-2
Autor:
Lalitha R. Gowda, Narayan Bhaskar, P.V. Suresh, P. Z. Sakhare, Thiyam General, Amit Kumar Rai, Prakash M. Halami, N. S. Mahendrakar
Publikováno v:
Bioresource Technology. 101:1885-1891
Conditions for fermentation of delimed tannery fleshings--to obtain higher degree of protein hydrolysis and reasonably better antioxidant activity--using Enterococcus faecium HAB01 (GenBank #FJ418568) were optimized. Three independent variables--viz.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88c0ac367ea8c59c7133b4c3dda79316
https://doi.org/10.1016/j.biortech.2009.10.015
https://doi.org/10.1016/j.biortech.2009.10.015
Publikováno v:
Food and Bioprocess Technology. 3:783-788
Studies were carried out to assess the extractability of proteins from chicken intestine and to determine the activity of proteases in crude extract. Further, the activity of proteases was evaluated in acid and fermented chicken intestinal silage as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2c30cf4e59bada55b318e179521b733
https://doi.org/10.1007/s11947-009-0293-9
https://doi.org/10.1007/s11947-009-0293-9
Publikováno v:
Journal of Muscle Foods. 19:430-442
Thigh muscles from aged (3–4 years) goat were minced, packed in polyethylene bags (250 g each), gamma irradiated with a dosage of 4 kGy and the packets held at 3 ± 1C for 8 days. Nonirradiated muscle mince packed and stored similarly were treated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86f4ff7c309c38bd1af3e52d04473948
https://doi.org/10.1111/j.1745-4573.2008.00128.x
https://doi.org/10.1111/j.1745-4573.2008.00128.x
Publikováno v:
Journal of Aquatic Food Product Technology. 16:73-86
The effect of acid ensiling on the stability of different classes of proteases present in the visceral wastes of a major freshwater carp is presented. The changes in moisture, fat and ash content were not significant (P ≥ 0.05) during the storage p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c655da61f719e589d3ee1c0231efc0c
https://doi.org/10.1300/j030v16n01_06
https://doi.org/10.1300/j030v16n01_06
Publikováno v:
Enzyme and Microbial Technology. 40:1427-1434
Fermentation of shrimp biowaste was conducted using different lactic acid bacteria (LAB) to select the efficient starter culture based on pH reduction and acid production. Pediococcus acidolactici CFR2182 was found to be the efficient ( P ≤ 0.05) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::546dccd1881ace74352e142fc4cafcc2
https://doi.org/10.1016/j.enzmictec.2006.10.019
https://doi.org/10.1016/j.enzmictec.2006.10.019