Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Prashant P. Suradkar"'
Publikováno v:
Radiation Physics and Chemistry. 202:110518
Publikováno v:
Journal of Food Safety and Hygiene.
Consumer demand for both natural food colorants and non-thermal methods of preservation has increased overwhelmingly during the last few decades. Preventing loss of appeal and color through non-thermal methods without compromising on quality will pro
Publikováno v:
Journal of Radiation Research and Applied Sciences. 12:118-131
Quince fruits harvested at commercial maturity were evaluated for using the feasibility of gamma irradiation to maintain storage quality and extend shelf-life. Matured green quince fruits w...
Autor:
Prashant P. Suradkar, A.R. Tillu, Omeera Ayob, N. Chaudhary, R. B. Chavan, Peerzada R. Hussain, Sarver A. Rather, Bhaskar Sanyal, Sunil K. Ghosh
Publikováno v:
Journal of Radiation Research and Applied Sciences. 12:245-259
The present study was conducted to compare the effect of gamma and electron beam irradiation for use a phyto-sanitary treatment and improving the physico-chemical and antioxidant activity o...
Publikováno v:
Journal of Food Processing and Preservation. 45
Publikováno v:
Radiation Physics and Chemistry. 144:218-230
Oat β- d -glucan after extraction was degraded at doses of 3, 6, 9, 12 and 15 kGy. The average molecular weight decreased to 45 kDa at dose of 15 kGy from an initial value of 200 kDa in native sample. XRD analysis revealed no significant change in d
Publikováno v:
LWT. 147:111667
The present study was conducted to investigate the effect of gamma irradiation treatment (control, 3, 6, 9 kGy) on the changes in capsaicinoids, carotenoids, phenolic acids and microbial load of traditional Himalayan paprika during storage under ambi
Autor:
Sarver A. Rather, Peerzada R. Hussain, Prashant P. Suradkar, Sweta Joshi, Z. R. Azaz Ahmad Azad, Farah Naqash, Omeera Ayob
Publikováno v:
LWT. 146:111413
Three varieties of Himalayan Red chilli of North India (Kashmiri Local, Kupwari Local and Shalimar Long) were evaluated for their proximate composition, mineral content, carotenoid and capsaicinoid composition, total phenolics and flavonoids includin
Publikováno v:
Radiation Physics and Chemistry. 182:109367
In the present study dried apple chips packed in polyethylene packs were gamma irradiated in the dose range of 1.0–3.0 kGy. Irradiated samples including control were stored under ambient (10±2–15 ± 2 °C, RH 60–70%) conditions and evaluated a
Publikováno v:
Asian Journal of Dairy and Food Research.
The effect of solvent concentration (20–80%), solvent to sample ratio(10:1–30:1), extraction time (10–30 min) and extraction temperature (20-100oC) on total phenolic content (TPC) in quince fruit was investigated for the first time using respon