Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Rachna Sehrawat"'
Publikováno v:
Legume Science, Vol 6, Iss 3, Pp n/a-n/a (2024)
ABSTRACT In this study, atmospheric cold plasma (CP; voltage: 15–25 kV and time: 30–120 s) was applied to guar bean seeds (GBS) and then germinated for 5 days to understand the germination ability based on the germination parameters and chlorophy
Externí odkaz:
https://doaj.org/article/4520d51ffe67488ca15654c36b31b552
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100443- (2023)
Functional foods have gained significant momentum due to their nutritonal and immunity-boosting claims. These foods are mainly enriched or fortified with additives such as polyphenols, antioxidants, dietary fibers, vitamins, minerals, etc. Inulin is
Externí odkaz:
https://doaj.org/article/7e967ff663c247af965ff8ce220052ac
Autor:
Prabhat K. Nema, Rachna Sehrawat, Chandrakala Ravichandran, Barjinder Pal Kaur, Anit Kumar, Ayon Tarafdar
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It
Externí odkaz:
https://doaj.org/article/a1e3c04244d042ccb326140416263bfe
Autor:
Rachna Sehrawat, S. Abdullah, Prateek Khatri, Lokesh Kumar, Anit Kumar, Arun Sadashiv Mujumdar
Publikováno v:
Drying Technology. 40:1562-1581
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc11026ab49a0a61611e97f28ae54b74
https://doi.org/10.1080/07373937.2022.2044844
https://doi.org/10.1080/07373937.2022.2044844
Publikováno v:
Food Sci Biotechnol
Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis. It effectively acts as an antifungal preservative on various food products like yogurt, khoa, sausages, juices, wines, etc. Additionally, it has been use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67868874d80dc834c495eefe2d5f02f4
https://doi.org/10.1007/s10068-021-00981-1
https://doi.org/10.1007/s10068-021-00981-1
Publikováno v:
Food Research International. 168:112790
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbae36742775fe7eb3ce9c5041a519b2
https://doi.org/10.1016/j.foodres.2023.112790
https://doi.org/10.1016/j.foodres.2023.112790
Publikováno v:
Food Bioscience. 52:102425
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0a53193a64f93377db1f1ae0ab05533
https://doi.org/10.1016/j.fbio.2023.102425
https://doi.org/10.1016/j.fbio.2023.102425
Autor:
Hadis Rostamabadi, Asli Can Karaca, Małgorzata Nowacka, Mehrajfatema Z. Mulla, Hasan Al-attar, Kaavya Rathnakumar, Busra Gultekin Subasi, Rachna Sehrawat, Ankan Kheto, Seid Reza Falsafi
Publikováno v:
Food Hydrocolloids. 137:108375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caa34470dc4beddb48882b00f9fbad10
https://doi.org/10.1016/j.foodhyd.2022.108375
https://doi.org/10.1016/j.foodhyd.2022.108375
Publikováno v:
Advances in Food Chemistry ISBN: 9789811947957
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90a742dc7b0fa5428a477a19580d846b
https://doi.org/10.1007/978-981-19-4796-4_14
https://doi.org/10.1007/978-981-19-4796-4_14
Publikováno v:
Agro-Processing and Food Engineering ISBN: 9789811672880
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d5da14c3d8d9af78d437ba52c6f044b
https://doi.org/10.1007/978-981-16-7289-7_3
https://doi.org/10.1007/978-981-16-7289-7_3