Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Punaroor Haridas Rao"'
Publikováno v:
Journal of the Science of Food and Agriculture. 83:225-231
In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eeeb88423e9b23ce20265bafb5c0c28
https://doi.org/10.1002/jsfa.1297
https://doi.org/10.1002/jsfa.1297
Publikováno v:
European Food Research and Technology. 213:465-469
In order to assess the effect of different types of milling methods on protein and lipid composition of whole wheat flour, two types of wheat varieties belonging to strong and weak wheat type were selected and milled in different mills such as plate,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf6cac4e915751ee80d4aa60b31ca5a7
https://doi.org/10.1007/s002170100407
https://doi.org/10.1007/s002170100407
Publikováno v:
Food Chemistry. 68:185-190
Tandoori roti, a wheat-based Indian traditional product, prepared by sheeting the whole wheat flour dough into 2–3 mm thickness and 15–20 cm diameter, is baked in a special type of oven known as a ‘tandoor'. Six commercially-grown wheat varieti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0b14a433a9be9339ed0da4323dead9f
https://doi.org/10.1016/s0308-8146(99)00174-0
https://doi.org/10.1016/s0308-8146(99)00174-0
Publikováno v:
European Food Research and Technology. 210:231-236
A process for the digestion of residual β-cyclodextrin used for cholesterol reduction in egg using glucoamylase from a mutant strain of Aspergillus niger (CFTRI 1105) was optimized by response surface methodology. The most important parameters influ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::951c0a102f85ee629284ad360fc0df4b
https://doi.org/10.1007/s002170050015
https://doi.org/10.1007/s002170050015
Publikováno v:
European Food Research and Technology. 210:43-48
The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c521c496780e3c3544612feb7a7c15ad
https://doi.org/10.1007/s002170050530
https://doi.org/10.1007/s002170050530
Publikováno v:
Journal of the Science of Food and Agriculture. 74:265-272
Physico-chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat flours from eight commercial wheat cultivars grown at one location. Tandoori roties baked from these flours indicated wide differences in bakin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d552fd827c21f98d54d08df312df6a39
https://doi.org/10.1002/(sici)1097-0010(199706)74:2<265::aid-jsfa795>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199706)74:2<265::aid-jsfa795>3.0.co
Autor:
K. Narasimhamurthy, P. Saibaba, K. Rathina Raj, D. Narasimha Rao, S. Vishwanatha, Soundar Divakar, Punaroor Haridas Rao, D. Sujatha
Publikováno v:
European Food Research and Technology. 211:393-395
Subchronic toxicity dietary studies were conducted in albino rats on the safety aspects of residual β-cyclodextrin in egg samples treated for cholesterol removal at concentrations of 250, 125 and 20 ppm for a period of 90 days. Daily food intake, bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::534aae0bedd64b0692003b00aa224bc1
https://doi.org/10.1007/s002170000213
https://doi.org/10.1007/s002170000213
Publikováno v:
Journal of the Science of Food and Agriculture. 20:368-373
Studies were made of the composition and rheological and baking characteristics of 16 samples of a by-product of wheat milling, which is used as human food. The by-product consists of variable proportions of fine bran, shorts, clears and tail fines.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef1e9d43e89436422f6d72fa16cac241
https://doi.org/10.1002/jsfa.2740200611
https://doi.org/10.1002/jsfa.2740200611