Zobrazeno 1 - 10 of 19 pro vyhledávání: '"R B Tiwari"'
1
Akademický článek
Breeding tomato (Solanum lycopersicum L.) for resistance to biotic and abiotic stresses
Autor: A T Sadashiva, Peter Hanson, M Krishna Reddy, K V Ravishankar, Manoj Prasad, H C Prasanna, K Madhavi Reddy, T H Singh, R K Saritha, Zakir Hussain, J B Mythili, K S Shivashankara, R M Bhatt, R H Laxman, R B Tiwari, V Sridhar, V Sowmya, N P Kumar, Manmohan Kumar, Ashish Kaushal, Amarjeet Kumar Rai, Vinod Jatav, Lasya Bhat
Publikováno v: Journal of Horticultural Sciences, Vol 12, Iss 2 (2017)
Tomato (Solanum lycopersicum L.) is an important vegetable crop cultivated in the tropical and sub-tropical regions of the world. Low productivity in India is due to occurrence of both biotic and abiotic stresses. Among the biotic stresses, tomato le
Externí odkaz: https://doaj.org/article/c44506153eeb4a9fa572316855026c9a
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2
Akademický článek
High-Yielding Multicut Coriander Variety, Arka Isha
Autor: B Varalakshmi, V Kesava Rao, D V Sudhakar Rao, R B Tiwari, M Prabhakar
Publikováno v: Journal of Horticultural Sciences, Vol 7, Iss 1 (2012)
Coriander (Coriandrum sativum L.) is one of the important leafy vegetables having a pleasant aroma. Very little research work has been done on improvement of leafy coriander and only a few local varieties, low-yielding and with low aroma, are availab
Externí odkaz: https://doaj.org/article/66d54a0ae3474f76b8527529b6c967fe
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3
Akademický článek
Pilot Scale Processing of Red Flesh Guava RTS Beverage
Autor: S Bhuvaneswari, R B Tiwari
Publikováno v: Journal of Horticultural Sciences, Vol 2, Iss 1 (2007)
Pilot scale studies on production of ready-to-serve (RTS) beverage from red flesh guava were done using 100 kg of the fruit. Pulp yield was more (73.68 %) in lye peeling than in hand peeling (58.68 %). RTS beverage was prepared by mixing fruit pulp w
Externí odkaz: https://doaj.org/article/7c7d26dceb744e098bd8a7edb728a4e6
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4
Optimization of factors influencing osmotic dehydration of aonla (Phyllanthus emblica L.) segments in salt solution using response surface methodology
Autor: O.J, Sujayasree, R B, Tiwari, R, Venugopalan, C K, Narayana, S, Bhuvaneswari, K, Ranjitha, H S, Oberoi, Azeez, Shamina, T, Sakthivel, V S K, Nayaka
Publikováno v: Journal of Horticultural Sciences
Optimization of process parameters is a critical requirement in food processing and food product industries for the development of highly acceptable product. Quantification of mass transfer kinetics under different processing conditions is essential
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=issn25824899::68466d882ab5a15893caf2ab6d6273ae
https://jhs.iihr.res.in/index.php/jhs/article/view/1404
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5
Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather
Autor: V S Karthik Nayaka, R B, Tiwari, C K, Narayana, K, Ranjitha, Azeez, Shamina, C, Vasugi, R, Venugopalan, S, Bhuvaneswari, O J, Sujayasree
Publikováno v: Journal of Horticultural Sciences
Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=issn25824899::707d082ae4970386916cbc72b9b20d0b
https://jhs.iihr.res.in/index.php/jhs/article/view/1387
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7
Influence of maltodextrin on the physical attributes of microencapsulated avocado (Persea americana Mill.) powder obtained through co-current spray drier
Autor: G. J. Suresha, S. J. Prasanth, R. B. Tiwari, Shamina Azeez, K. B. Suresha, G. Karunakaran, VS Karthik Nayaka
Publikováno v: International Journal of Chemical Studies. 8:2449-2452
Spray drying is the highly accepted and widely followed technique for encapsulation of bioactive compounds. The efficiency of encapsulation is highly dependent on the encapsulating agent. This experiment was conducted in a view to check the suitabili
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f3e28506816431445db2c3d776b6a5e
https://doi.org/10.22271/chemi.2020.v8.i6ai.11140
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8
Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather
Autor: R. B. Tiwari, K. Ranjitha, L. Jeebit Singh
Publikováno v: European Journal of Nutrition & Food Safety. :22-32
Aims: To study the effect different packaging materials on shelf-life and quality of blended fruit leather. Place of Study: The present investigation was carried out at the Department of Post-Harvest Technology and Agri. Engineering, Indian Institute
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1307edcce880a97aa97f02745daa15db
https://doi.org/10.9734/ejnfs/2020/v12i830258
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