Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Poorni Sandupama"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100541- (2024)
The development of healthy and functional ingredients has been limited because of their low stability under given environmental and processing conditions, anyhow the use of anthocyanin as a natural food colorant has been recognized through the last d
Externí odkaz:
https://doaj.org/article/0e7460243d214eb5a31ce3c43902eab6
Autor:
Poorni Sandupama, Jagath Wansapala
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100575- (2024)
The study aims to develop a micronutrients and bioactive compounds rich, new malted drink formula using malted green gram (Vigna radiata), soybeans (Glycine max), watermelon (Citrullus lanatus) seed kernel and ginger (Zingiber officinale) rhizomes. T
Externí odkaz:
https://doaj.org/article/eac48a5ce86a4ffeae210bf644718b1b
Publikováno v:
Journal of Future Foods, Vol 2, Iss 1, Pp 41-52 (2022)
The coconut tree (Cocos nucifera) which is also known as the “Tree of life” has its own values in each part of the tree and coconut oil is more prestigious among them. At present, the consumption of coconut oil is booming all around the world owi
Externí odkaz:
https://doaj.org/article/968586299e2640829fb2ec97bc72f912