Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Pankaj T. Parmar"'
Publikováno v:
Oilseeds: Health Attributes and Food Applications ISBN: 9789811541933
This chapter is about the history, components, their health attributes, and food applications of coconut. The exact origin of coconut is not known, but it was believed to be more than 80 million years old. Asia, especially south India is leading the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74bc4e6f331473cf460cbceee7224654
https://doi.org/10.1007/978-981-15-4194-0_7
https://doi.org/10.1007/978-981-15-4194-0_7
Autor:
Yogesh Khetra, Pankaj T. Parmar, G.C. Majumdar, Ganga Sahay Meena, Rintu Banerjee, Nitin Kumar
Publikováno v:
Agricultural Research. 5:362-372
Shrikhand is a traditional fermented milk product of Indian origin that is made from fresh dahi (curd). Present investigation was carried out (1) to manufacture probiotic Shrikhand using mixed culture (1:1:1 ratio, mesophilic dahi culture NCDC-167: B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b44f8b5b69fb5c2afbfa743de24904
https://doi.org/10.1007/s40003-016-0221-y
https://doi.org/10.1007/s40003-016-0221-y
The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss of aroma, flavor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::129ed737c3207df3dbf8c7c5bd6fd21a
https://europepmc.org/articles/PMC6233451/
https://europepmc.org/articles/PMC6233451/
Publikováno v:
Journal of food science and technology. 55(9)
Poor solubility of milk protein concentrate (MPC) powders are attributed to their high protein and calcium contents. Concentration of skim milk in ultrafiltration (UF) and diafiltration (DF) increased total solids, protein and mineral contents and ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88d6573f3f669ebdc9796b108e87fe1a
https://pubmed.ncbi.nlm.nih.gov/30150811
https://pubmed.ncbi.nlm.nih.gov/30150811
Publikováno v:
Journal of Food Science and Technology. 52:7974-7983
Ultrafiltered milk (UF1 and UF2), ultrafiltrate retentate added milk (UF3 and UF4) and SMP added milk (UF0) were used for dahi preparation in the present study. Treatments were evaluated for rheological, textural and sensorial characteristics. Signif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed8a068e9db6ca525052bed0d82fad7a
https://doi.org/10.1007/s13197-015-1951-8
https://doi.org/10.1007/s13197-015-1951-8