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CITRUS WINES

Autor: Selli, S., Kelebek, H., Panesar, P. S.

WOS: 000413113100012 …

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______9491::bb33878e83297cbcb4370f24249d4143
https://hdl.handle.net/20.500.12605/7869

Fermentative production of vitamin B 12 by Propionibacterium shermanii and Pseudomonas denitrificans and its promising health benefits: A review.

Autor: Tripathi A; Department of Biotechnology, Sharda School of Engineering and Technology Sharda University Greater Noida India., Pandey VK; Research and Development Cell, Biotechnology Department Manav Rachna International Institute of Research and Studies (Deemed to Be University) Faridabad Haryana India., Panesar PS; Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India., Taufeeq A; Department of Biotechnology, Faculty of Engineering and Technology Rama University Kanpur Uttar Pradesh India., Mishra H; Department of Biotechnology Axis Institute of Higher Education Kanpur Uttar Pradesh India., Rustagi S; Department of Food Technology, School of Applied and Life Sciences Uttaranchal University Dehradun Uttarakhand India., Malik S; Amity Institute of Biotechnology Amity University Jharkhand Ranchi India.; Department of Biotechnology University Center for Research & Development (UCRD) Chandigarh University Mohali Punjab India., Kovács B; Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science University of Debrecen Debrecen Hungary., Suthar T; Independent Research Chicago Illinois USA., Shaikh AM; Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science University of Debrecen Debrecen Hungary.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2024 Sep 30; Vol. 12 (11), pp. 8675-8691. Date of Electronic Publication: 2024 Sep 30 (Print Publication: 2024).

Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization.

Autor: Kaur R; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India., Panesar PS; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India., Kaur B; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India., Riar CS; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2024 Aug; Vol. 61 (8), pp. 1536-1546. Date of Electronic Publication: 2024 Jan 25.