Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Pragati Kaushal"'
Autor:
Pragati Kaushal, H.K. Sharma
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 15, Iss 2, Pp 118-126 (2016)
Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specific time and temperature. Preliminary trials were planned for final
Externí odkaz:
https://doaj.org/article/0346d8f461b54f25b0291c0757eaf32d
Autor:
Pragati Kaushal, Shashi A
Publikováno v:
Magna Scientia Advanced Biology and Pharmacy. 1:001-010
Fluoride is a well-known environmental pollutant and its effect on human health has long been of interest to biomedical researchers. Various studies have shown that fluoride causes adverse effects on the fertility. Wistar albino female rats weighing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef44c7ab287e45f872a73d276aea17df
https://doi.org/10.30574/msabp.2020.1.1.0011
https://doi.org/10.30574/msabp.2020.1.1.0011
Autor:
Pragati Kaushal, Navneet Kumar
Publikováno v:
Agro-Processing and Food Engineering ISBN: 9789811672880
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4e346f40b76c45a68082222f0b8d0da
https://doi.org/10.1007/978-981-16-7289-7_10
https://doi.org/10.1007/978-981-16-7289-7_10
Food is a basic requirement of people that helps in providing proper nutrition and energy for growth and repair of tissues. However, food which provides numerous health benefits now comes in adulterated form. Some of the most frequent products to be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41f707942f8a33e2a563d724fb37a80c
Publikováno v:
Journal of Food Measurement and Characterization. 13:404-420
Jackfruit flour was significantly (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fe0e3bde4e6681906899eb69c23e397
https://doi.org/10.1007/s11694-018-9955-5
https://doi.org/10.1007/s11694-018-9955-5
Autor:
Kamaljit Kaur, Pragati Kaushal
The specificity and sensitivity of enzymes make them a valuable analytical tool for quantifying various compounds that act as enzyme substrates, activators, or inhibitors. Conventional analytical methods are tedious and time consuming, and require co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6ea2403e427322a8074c07a18b4b9da
https://doi.org/10.1016/b978-0-444-64114-4.00010-8
https://doi.org/10.1016/b978-0-444-64114-4.00010-8
Autor:
Tawseef Ahmad, Juan Carlos Aledo, null Ankush, Bijender Kumar Bajaj, Martin Bellino, Bilqeesa Bhat, Horacio L. Bonazza, Maximiliano L. Cacicedo, Shi-Lin Cao, Guillermo R. Castro, Martina Costa Cerqueira Pinto, Hong-Yuan Chen, Eliane Pereira Cipolatti, José Carlos Costa da Silva Pinto, Aline Machado de Castro, Martín Desimone, Pedro Dinis, Kashyap Kumar Dubey, Athanasios Foukis, Denise Maria Guimarães Freire, Olga A. Gkini, Thadée Grocholski, Gaganjot Gupta, Rosana Oliveira Henriques, German A. Islan, Kamaljit Kaur, Baljinder Kaur, Pragati Kaushal, null Khushboo, Wen-Yong Lou, Enrique J. Mammarella, Evelin Andrade Manoel, Ricardo M. Manzo, Miguel Ángel Medina, Li-Ping Mei, Mikko Metsä-Ketelä, Soumya Mukherjee, Sofía Municoy, Ashok Pandey, Emmanuel M. Papamichael, Fei Peng, Avijit Pramanik, Pragya Priyadarshini, Yi-Fan Ruan, Anshula Sharma, Sunny Sharma, Ram Sarup Singh, Taranjeet Singh, Ashish Kumar Singh, Balvinder Singh, Satbir Singh, Haralambos Stamatis, Panagiota-Yiolanda Stergiou, Daniela Trono, Surbhi Vaid, Benjamin Nji Wandi, Jing-Juan Xu, Jyoti Yadav, Hang Yin, Nan Zhang, Wei-Wei Zhao, Yuan-Cheng Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbf1b76c86505d16302d2ac427641148
https://doi.org/10.1016/b978-0-444-64114-4.09992-1
https://doi.org/10.1016/b978-0-444-64114-4.09992-1
Publikováno v:
Journal of Food Measurement and Characterization. 9:35-51
Taro (Colocasia esculenta) is an underutilized crop, which has higher nutritional value. The present study utilizes taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::974f394fadd29bce6094fe5225b4779b
https://doi.org/10.1007/s11694-014-9208-1
https://doi.org/10.1007/s11694-014-9208-1
Publikováno v:
African Journal of Food Science. 8:204-215
Bael (Aegle marmelos Correa) being an indigenous fruit occupies an important place from medicinal point of view. The different varieties of Bael such as Mirzapuri, Kagzi Gonda, Kagzi Banarsi, Kagzi Etawah, Narendra Bael-1, Narendra Bael-2, Narendra B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59fbdb172f3bca0512076caa03524ead
https://doi.org/10.5897/ajfs2013.1119
https://doi.org/10.5897/ajfs2013.1119