Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Pratibha Kaushik"'
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 868-881 (2015)
To improve consumption of omega-3 fatty acids, foods can be enriched with omega-3 rich oils. Microencapsulation of omega-3 oils minimizes oxidative deterioration and allows their use in stable and easy-to-handle form. Microencapsulation of omega-3 fa
Externí odkaz:
https://doaj.org/article/b2a1d7d89bb14665983a0977f5eee1d9
Autor:
null Mayank Singhal, null Manoj Goyal, null VarkhaTonger, null Pratibha Kaushik, null Sanjeev Tomar, null Amit B Lall
Publikováno v:
Journal of Pharmaceutical Negative Results. :1711-1715
Introduction: Successful surgical treatment is based on correct surgical techniques and the prevention and management of postoperative pain and complications. For postoperative analgesia, multimodal combinations are prescribed nowadays. Aim: The pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9888cb034d4ca4621a600269894c4371
https://doi.org/10.47750/pnr.2022.13.s06.225
https://doi.org/10.47750/pnr.2022.13.s06.225
Autor:
Asraf Hussain, Parwez Alam Ansari, Ajay Kumar Gupta, Omprakash Kushwaha, Rupesh Shah, Surendra Yadav, Pratibha Kaushik
Publikováno v:
Nepalese Respiratory Journal. 1:22-24
Coronavirus disease 2019 (COVID-19) is a highly infectious disease. The acute phase of the disease has been focused upon and less importance is given to the long-term sequelae. A new term ‘long COVID’ is used to describe a diverse set of symptoms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e11d6854993782dc880c9d50119e444f
https://doi.org/10.3126/nrj.v1i1.45242
https://doi.org/10.3126/nrj.v1i1.45242
Autor:
Jeetendra Mishra, Achutanand Lal Karn, Alok Kumar Singh, Asraf Hussain, Ramji Ram, Pratibha Kaushik
Publikováno v:
International Journal of Medical Science And Diagnosis Research. 6
Background: Ischemic heart disease is the leading cause of CVD health loss globally, as well as in each world region, followed by stroke. In Nepal, CVD was found to be the second most common non-communicable disease among indoor patients of the non-s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::942767c895d4d5ec9887ebbeece334f6
https://doi.org/10.32553/ijmsdr.v6i1.898
https://doi.org/10.32553/ijmsdr.v6i1.898
Effect of extraction temperature on composition, structure and functional properties of flaxseed gum
Publikováno v:
Food Chemistry. 215:333-340
Flaxseed gum (FG) was extracted at four different temperatures (30, 50, 70 and 90 °C). Chemical composition and structural features of FG extracted at different temperatures were investigated to determine the effect of temperature. Content of acidic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::189691894e70ecdb939f0f6a890ef036
https://doi.org/10.1016/j.foodchem.2016.07.137
https://doi.org/10.1016/j.foodchem.2016.07.137
Publikováno v:
Food Research International. 86:1-8
Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinking with glutaraldehyde. Liquid microcap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02984776f2d2ebb48344b8d34b71e1a5
https://doi.org/10.1016/j.foodres.2016.05.015
https://doi.org/10.1016/j.foodres.2016.05.015
Publikováno v:
Food Chemistry. 197:212-220
Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition and functional properties (solubility, thermal stability, emulsifying properties and electrostatic charge density, water holding and fat absorption capacities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c438517dd99f081a6e60d66db0a3e9f
https://doi.org/10.1016/j.foodchem.2015.09.106
https://doi.org/10.1016/j.foodchem.2015.09.106
Publikováno v:
Food Research International. 72:91-97
Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::226c15f5fc1206cc0b95579f3b8d2b7e
https://doi.org/10.1016/j.foodres.2015.03.046
https://doi.org/10.1016/j.foodres.2015.03.046
Autor:
Deepak Raj Rai, Pratibha Kaushik, Sonia Chadha, Sumandeep Kaur, Dattatreya M. Kadam, Varinder Kaur, R. T. Patil, Robin A. Wilson
Publikováno v:
International Journal of Food Science & Technology. 47:1654-1659
Summary Present experiments were carried to study the physicochemical and microbial quality of foam-mat-dried pineapple powder. Pineapple pulp was foamed using two foaming agents, tricalcium phosphate (TCP) (0%, 0.25%, 0.50%, 0.75%, and 1.0%) and egg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9454c466c87e15a958564deef64202e5
https://doi.org/10.1111/j.1365-2621.2012.03016.x
https://doi.org/10.1111/j.1365-2621.2012.03016.x
Publikováno v:
International Journal of Food Science and Nutrition Engineering. 2:7-11
Fresh ripened Guavas were procured from entrepreneur's field and were weighed, sorted, washed, lye peeled before crushing and sieving to get guava pulp for preparation of different products such as RTS, Nectar and guava bar. Physico-chemical properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::304b8bbbb848983f4e35986ea9405b97
https://doi.org/10.5923/j.food.20120201.02
https://doi.org/10.5923/j.food.20120201.02