Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Priyanka Singh Rao"'
Autor:
Nishigandha Deshmukh, Priyanka Singh Rao, Heena Sharma, Sathish Kumar M․H․, Laxmana Naik N․, Manoj Kumar C․T․
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100642- (2024)
Galacto-oligosaccharides (GOS) are prebiotic compounds that can be produced from lactose-rich dairy waste, such as whey. Whey is a byproduct of cheese, casein, or paneer processing and contains significant amounts of lactose. There are several method
Externí odkaz:
https://doaj.org/article/d508d1b37cf84ef49d792b835245de0c
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-21 (2021)
Abstract Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body.
Externí odkaz:
https://doaj.org/article/726cbcf8ab8a4743b36c13d5684a6e16
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1-8 (2019)
Low-cholesterol anhydrous milk fat (ghee) with 90% less cholesterol was prepared using butter as a base material and β-cyclodextrin as an adsorbent. Various physicochemical properties of low-cholesterol ghee such as Reichert–Meissl value, Polenske
Externí odkaz:
https://doaj.org/article/ed1ae8742fa241e5a1d423dc554d0bc8
Autor:
Priyanka Singh Rao, Emerson Nolasco, Akihiro Handa, Michael J. Naldrett, Sophie Alvarez, Kaustav Majumder
Publikováno v:
Antioxidants, Vol 9, Iss 11, p 1114 (2020)
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA)
Externí odkaz:
https://doaj.org/article/87898650d0aa4b699f62122fd8c06076
Autor:
Prittam, Chand, M Dharani, Kumar, Ashish, Kumar Singh, Gaurav Kr, Deshwal, Priyanka, Singh Rao, Heena, Sharma
Publikováno v:
Journal of Dairy Research. 89:94-99
The work presented in this research communication was carried out to prepare low calorie synbiotic milk beverage by optimizing water and sugar level and to investigate the effect on its storage ability of different packaging materials (polypropylene,
Publikováno v:
Trends in Food Science & Technology. 118:189-206
Background Consumer demand, combined with industry interest, highlights the need to develop foods that have health promoting characteristics beyond basic nutrition. In this regard, Tinospora cordifolia (giloy) (TC), has paved the way in the food indu
Publikováno v:
Indian Journal of Dairy Science. 74:395-401
Autor:
Vivek Sharma, Priyanka Singh Rao, Sumit Arora, Laxamana Naik, Manvesh Sihag, Karuna Meghwal, Kuldeep Kumar
Publikováno v:
Indian Journal of Dairy Science. 74:117-123
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition
Publikováno v:
International Journal of Dairy Technology. 74:352-358
Publikováno v:
Trends in Food Science & Technology. 107:57-67
Background Lactose hydrolysed milk and milk products have emerged as a boon to lactose intolerant people worldwide, however, many challenging technical issues are faced during their processing. These low lactose products suffer from many drawbacks wh