Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Prabhat K Nema"'
Publikováno v:
ACS Omega, Vol 9, Iss 32, Pp 34880-34892 (2024)
Externí odkaz:
https://doaj.org/article/632f805bd1fc46d58dfdb2be0db775dc
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100050- (2022)
Citrus fruits fall in the category of those commercially grown fruits that constitute an excellent repository of phytochemicals and biologically active compounds, with health-promoting properties. Processing of fruit results in generation of large am
Externí odkaz:
https://doaj.org/article/08a35bd35071403e89c97091f072d3fe
Autor:
Prabhat K. Nema, Rachna Sehrawat, Chandrakala Ravichandran, Barjinder Pal Kaur, Anit Kumar, Ayon Tarafdar
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It
Externí odkaz:
https://doaj.org/article/a1e3c04244d042ccb326140416263bfe
Publikováno v:
Fermentation, Vol 8, Iss 8, p 389 (2022)
Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most pre
Externí odkaz:
https://doaj.org/article/02dbab0e5c6f444286ce780384073843
Autor:
Krantidip R. Pawar, Prabhat K. Nema
Publikováno v:
Food Science and Biotechnology. 32:249-263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83662143ea118f78a4e22ec56d765f13
https://doi.org/10.1007/s10068-022-01228-3
https://doi.org/10.1007/s10068-022-01228-3
Autor:
Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Singh Sharanagat, Prabhat K. Nema, Vijendra Mishra, Bharat Bhushan
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2072652a88dce7a59324e641d600e28
https://doi.org/10.1080/10408398.2022.2119933
https://doi.org/10.1080/10408398.2022.2119933
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a927c07790ca4590afa0ffee39e3b754
https://doi.org/10.1111/jfpe.14344
https://doi.org/10.1111/jfpe.14344
Autor:
Sourabh Kumar, Abhishek Chandra, Prabhat K. Nema, Vijay Singh Sharanagat, Sachin Kumar, Palmei Gaibimei
Publikováno v:
Journal of Food Science and Technology. 59:4352-4361
The present study was focused on the optimization of process parameters and quality characterization of Khaja. A full factorial design 5The online version contains supplementary material available at 10.1007/s13197-022-05509-x.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::781ad890a79c156710925498cbcfaf8a
https://doi.org/10.1007/s13197-022-05509-x
https://doi.org/10.1007/s13197-022-05509-x
Publikováno v:
Nutrition & Food Science. 52:1270-1288
Purpose The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f689445818b659fa9a2628fe9f7ad133
https://doi.org/10.1108/nfs-12-2021-0373
https://doi.org/10.1108/nfs-12-2021-0373
Publikováno v:
International Journal of Food Science & Technology. 57:1654-1665
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4499ff1f4fa883f7d7a6dea00d4eabb5
https://doi.org/10.1111/ijfs.15528
https://doi.org/10.1111/ijfs.15528