Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Pramila, Umaraw"'
Publikováno v:
Foods, Vol 13, Iss 5, p 676 (2024)
In this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion v/w), T2 = (5.0 mL/100 g of meat emulsion v/w), T3 = (7.5 mL/100
Externí odkaz:
https://doaj.org/article/518c0bb8862a4ab491230bb5b8fd0467
Autor:
Pavan Kumar, Neelesh Sharma, Muideen Adewale Ahmed, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, Ahmed Abubakar Abubakar, Muhammad Nizam Hayat, Ubedullah Kaka, Sung-Jin Lee, Awis Qurni Sazili
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appe
Externí odkaz:
https://doaj.org/article/50b83571e98244cb84769bfebef64ce0
Publikováno v:
Foods, Vol 11, Iss 23, p 3870 (2022)
The present study was undertaken to evaluate efficacy of turmeric and aloe vera extract in extending shelf life of goat milk paneer. The paneer was made by admixing goat milk and buffalo milk in the ratio of 60:40 so as to achieve a standard fat 4.5%
Externí odkaz:
https://doaj.org/article/20fd4417bcf2474ebe8bc4a48c49378d
Autor:
Nitin Mehta, Jeyapriya. S, Pavan Kumar, Akhilesh Kumar Verma, Pramila Umaraw, Sunil Kumar Khatkar, Anju Boora Khatkar, Devendra Pathak, Ubedullah Kaka, Awis Qurni Sazili
Publikováno v:
Foods, Vol 11, Iss 19, p 2973 (2022)
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge
Externí odkaz:
https://doaj.org/article/c25aba6cf0ad4105b6c98a9b1610d07f
Publikováno v:
Journal of Food Processing and Preservation. 2023:1-8
In quest of phytopreservatives, the present experiment was designed to explore potential of edible mushroom extract for storage stability of chevon nuggets. Mushroom extract was added in the formulation at the rate of 0% (control), 5% (T1), 7.5% (T2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a033a1eb69e787984031a4e8ca5028fc
https://doi.org/10.1155/2023/8972331
https://doi.org/10.1155/2023/8972331
Autor:
Nitin Mehta, Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Yogesh Kumar, Om Prakash Malav, Awis Qurni Sazili, Rubén Domínguez, José M. Lorenzo
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1424 (2022)
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with be
Externí odkaz:
https://doaj.org/article/f49f2599d14e402ba48b21ca4d29a0c3
Autor:
Pavan Kumar, Abubakar Ahmed Abubakar, Akhilesh Kumar Verma, Pramila Umaraw, Muideen Adewale Ahmed, Nitin Mehta, Muhammad Nizam Hayat, Ubedullah Kaka, Awis Qurni Sazili
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-29
Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea85aa7a73d7bfbe8e4936b983af7494
https://doi.org/10.1080/10408398.2022.2096562
https://doi.org/10.1080/10408398.2022.2096562
Publikováno v:
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00bd366e6752cd1522c3027f9cd787aa
https://doi.org/10.1007/s40011-023-01448-5
https://doi.org/10.1007/s40011-023-01448-5
Publikováno v:
Animal Production Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dfdbcd56288b10d6172a686cea85923
https://doi.org/10.1071/an22472
https://doi.org/10.1071/an22472
Publikováno v:
Nutrition & Food Science, 2015, Vol. 45, Issue 5, pp. 753-765.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-03-2015-0026