Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Padmanabhan Appukuttan Jayadeep"'
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 1, Pp 109-120 (2022)
Maize (corn) consists of germ, endosperm and pericarp, with different chemical compositions. During wet milling, the maize is disintegrated into the main product starch and by-products, including maize germ, maize fibre and maize gluten (the technica
Externí odkaz:
https://doaj.org/article/175cd3cd7f1343338d693d5e561318de
Autor:
Padmanabhan Appukuttan Jayadeep Padmanabhan Appukuttan Jayadeep, Thalli Satyanarayana Deepak Thalli Satyanarayana Deepak
Publikováno v:
Food Technology and Biotechnology. 60:109-120
Maize (corn) consists of germ, endosperm and pericarp, with different chemical compositions. During wet milling, the maize is disintegrated into the main product starch and by-products, including maize germ, maize fibre and maize gluten (the technica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f369808f02191ace58fe43e5ba21111
https://doi.org/10.17113/ftb.60.01.22.7340
https://doi.org/10.17113/ftb.60.01.22.7340
The nutraceutical potential of lab-scale corn wet milling by-products, mainly corn germ, fiber, and gluten, has not been examined keenly in the past. A simplified lab-scale wet milling method was used to fractionate corn into its by-products namely g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51347b445d799c25c1a89be149950c4a
https://doi.org/10.21203/rs.3.rs-1518914/v1
https://doi.org/10.21203/rs.3.rs-1518914/v1
Publikováno v:
Journal of Food Science and Technology. 56:273-280
Processing methods involved in value addition to pigmented broken rice, a milling by-product may affect the nutraceutical qualities. Hence the effect of pulverisation and toasting on nutraceutical content in brown rice flours of red and black rice va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6275627cdd0bb41fafae6ccb7d794571
https://doi.org/10.1007/s13197-018-3487-1
https://doi.org/10.1007/s13197-018-3487-1
Autor:
Baragi Venkatesha Rao Sathyendra Rao, HameedaBanu N. Itagi, Padmanabhan Appukuttan Jayadeep, Vasudeva Singh
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 4:126-133
Introduction Nowadays, ready to eat snacks are gaining much importance, as they are convenient to use, easy to handle compared with ready-to-cook snacks. ObjectivesTo study the effects of cereal flaking and blistering process on the properties of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::886a11d15c7dc7e2a4ca12c905a9d880
https://doi.org/10.1111/j.1757-837x.2012.00136.x
https://doi.org/10.1111/j.1757-837x.2012.00136.x
Publikováno v:
Journal of Food Biochemistry. 42:e12653
Total carotenoids, lutein, zeaxanthin, and β‐carotene content in raw and cooked samples of Big Flint Maize (BFM), Pop Corn (PC), and Red Maize (RM) were analyzed using solvent extraction method, and particularly in cooked samples using a physiolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15c99d341a4866362e78879a54932d19
https://doi.org/10.1111/jfbc.12653
https://doi.org/10.1111/jfbc.12653