Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Pavitra, Krishna Kumar"'
Autor:
Kambhampati Vivek, Sabyasachi Mishra, Rama Chandra Pradhan, Meena Nagarajan, Pavitra Krishna Kumar, Singam Suranjoy Singh, Dronachari Manvi, NA Nanje Gowda
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100248- (2023)
Consumer interest in probiotics is significantly growing due to their positive impact on their health. Dairy products are common and most preferred probiotics ''delivery vehicle'' in the food industry. However, dairy products are associated with incr
Externí odkaz:
https://doaj.org/article/0680d68d875840988d1fd3ef7d939d5f
Publikováno v:
Journal of Food Measurement and Characterization. 16:162-170
Plant protein isolates are used as functional ingredients in food products. To suit the final application, various physical, chemical, and enzymatic approaches are commonly used to modify the properties of these proteins. Chemical and enzymatic metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9b3e4324273142970240eaed1c8130d
https://doi.org/10.1007/s11694-021-01151-x
https://doi.org/10.1007/s11694-021-01151-x
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(6)
Freezing is a frequently used way to expand the storage life of foods with high water content. Under suitable cooling rates, frozen systems attain a condition of maximum freeze concentration, which is characterized by the glass transition temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5cd614dddd1ccd737c2528a02634c5f
https://pubmed.ncbi.nlm.nih.gov/36156387
https://pubmed.ncbi.nlm.nih.gov/36156387
Publikováno v:
Journal of food scienceREFERENCES. 87(9)
A hybrid mixture theory (HMT)-based unsaturated transport (pores not saturated with liquid) model was applied to a food matrix subjected to freezing and freeze-thaw cycles. The model can explain the fluid, species, and heat transport, ice formation,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::122a4c05f20cd6dda41ee2a726e665ff
https://pubmed.ncbi.nlm.nih.gov/36049017
https://pubmed.ncbi.nlm.nih.gov/36049017
Publikováno v:
Food Engineering Reviews. 12:421-451
Market demand for affordable frozen foods has grown due to changes in consumer lifestyle. The quality of frozen food must be maintained throughout production, storage, transport, and distribution. Recent developments in the science and technology of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::520680b0c7f7ccac9799be4eec525e4e
https://doi.org/10.1007/s12393-020-09255-8
https://doi.org/10.1007/s12393-020-09255-8
Publikováno v:
Food and Bioprocess Technology. 13:1491-1504
Rice is an important component of many ready-to-eat frozen and refrigerated products. Changes in temperature during storage or handling of frozen cooked rice may lead to thermal transitions, ice recrystallization, and subsequent adverse changes in ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34259bfba7d63687d5ff0c62ae0a2eec
https://doi.org/10.1007/s11947-020-02488-9
https://doi.org/10.1007/s11947-020-02488-9
Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown
Autor:
Juming Tang, Pawan S. Takhar, Kanishka Bhunia, Pavitra Krishna Kumar, Shyam S. Sablani, Barbara Rasco
Publikováno v:
Journal of Food Measurement and Characterization. 12:1572-1580
Potatoes are an important food in many regions of the world and are commonly used in a variety of food products. Thermal transition and thermo-physical properties of potatoes are important in order to design efficient food processes and select approp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96c5f6d3d7d25dbf73f2096ea3e5e18c
https://doi.org/10.1007/s11694-018-9772-x
https://doi.org/10.1007/s11694-018-9772-x
Publikováno v:
LWT. 146:111454
In this study, we investigate the influence of flour replacement and sugar removal on the thermal and mechanical properties of frozen pancakes, along with the measurement of accompanying ice recrystallization. Results demonstrate that the moisture co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::926beaf4dd92c2f727cfa8fa42d99867
https://doi.org/10.1016/j.lwt.2021.111454
https://doi.org/10.1016/j.lwt.2021.111454
Autor:
Juming Tang, Pawan S. Takhar, Shyam S. Sablani, Barbara Rasco, Pavitra Krishna Kumar, Kanishka Bhunia
Publikováno v:
Journal of Food Engineering. 267:109617
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec2bb656e9010adde35eadbb4e1a4c5b
https://doi.org/10.1016/j.jfoodeng.2019.05.027
https://doi.org/10.1016/j.jfoodeng.2019.05.027
Autor:
Pavitra, Krishna Kumar, Deshmukh, Shrinivas R., Sonawane, Sachin K., Leblanc, Jean Guy Joseph, Arya, Shalini S.
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7554783e691ab43a40938683cee9fd3
http://afst.valahia.ro/images/documente/2015/issue2/full/section3/s03_w01_full.pdf
http://afst.valahia.ro/images/documente/2015/issue2/full/section3/s03_w01_full.pdf
