Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Pratiksha Shrestha"'
Autor:
Pratiksha Shrestha, Madhav Prasad Pandey, Krishna Hari Dhakal, Surya Kant Ghimire, Surya Bahadur Thapa, Bishnu Prasad Kandel
Publikováno v:
Journal of Agriculture and Food Research, Vol 11, Iss , Pp 100526- (2023)
Morphological description of soybean genotypes useful in soybean improvement program. The objective of this research was to identify genotypes with high grain yield and desirable agronomic traits as well as stability across environments. A set of 25
Externí odkaz:
https://doaj.org/article/682328f1e1534d568f1c5db99dae5340
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100112- (2021)
Crystalline nanocellulose (CNC) was derived from banana pseudostem using acid hydrolysis method. CNC was characterized by scanning electron microscope, Fourier transformed infrared spectroscopy and X-ray diffraction. CNC was found in nanometric dimen
Externí odkaz:
https://doaj.org/article/8b483df767e144f0a40e998e69305311
Publikováno v:
Biopolymer-Based Films and Coatings ISBN: 9781003303671
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::359fa6e68dbc89d0b10347925112427d
https://doi.org/10.1201/9781003303671-15
https://doi.org/10.1201/9781003303671-15
Autor:
R. Kaavya, R. Pandiselvam, Mohsen Gavahian, R. Tamanna, Surangna Jain, R. Dakshayani, Ananda Chandra Khanashyam, Pratiksha Shrestha, Anjineyulu Kothakota, V. Arun Prasath, R. Mahendran, Manoj Kumar, Amin Mousavi Khaneghah, Gulzar Ahmad Nayik, Aamir Hussain Dar, Jalal Uddin, Mohammad Javed Ansari, Hassan A. Hemeg
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-15
At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aed36903e8b25c87942267e17facdbd1
https://doi.org/10.1080/10408398.2022.2090494
https://doi.org/10.1080/10408398.2022.2090494
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss, Pp 100112-(2021)
Crystalline nanocellulose (CNC) was derived from banana pseudostem using acid hydrolysis method. CNC was characterized by scanning electron microscope, Fourier transformed infrared spectroscopy and X-ray diffraction. CNC was found in nanometric dimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0daa329f7afbfa14244e51edcb65a8f2
http://www.sciencedirect.com/science/article/pii/S2666893921000803
http://www.sciencedirect.com/science/article/pii/S2666893921000803
Publikováno v:
Journal of Natural History Museum. 30:102-120
Floristic diversity is studied based on gender in two different management committee community forests (Barangdi-Kohal jointly managed community forest and Bansa-Gopal women managed community forest) of Palpa district, west Nepal. Square plot of 10m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::749f6c59ef154f419a61bd557ce47794
https://doi.org/10.3126/jnhm.v30i0.27540
https://doi.org/10.3126/jnhm.v30i0.27540
Publikováno v:
Journal of Food Science and Technology Nepal. 9:1-10
The review focuses on how the protein, fats, carbohydrates and water interact and form the complexes during different stages of processing of instant noodles. Moisture is needed for dough formation and chemical interactions therein. Appropriate moist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a5ba65cbfb17cac7ac58a21d75c3d70
https://doi.org/10.3126/jfstn.v9i0.16197
https://doi.org/10.3126/jfstn.v9i0.16197
Publikováno v:
Journal of Food Processing and Preservation. 41:e13234
In this study, the stability of red cabbage anthocyanins and total phenolic compounds (TPC) co-pigmented with various metals ions (Al3+, Ca2+, Fe3+, and Sn2+) under thermal treatment, spray drying, and storage was investigated. In general, it was fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d4e3bffac75285afd272fbe31e17b8f
https://doi.org/10.1111/jfpp.13234
https://doi.org/10.1111/jfpp.13234