Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Rahul K. Anurag"'
Autor:
Swati Sethi, Harinder Singh Oberoi, Deep N. Yadav, Ritika Wadhwa, Nisar Ahmad Mir, Rahul K. Anurag, Surya Tushir
Publikováno v:
J Food Sci Technol
Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; Rhizopus oligosporus, Trichoderma reesei, and Aspergillus oryzae and the effect on structural, functional and in-vitro prot
Publikováno v:
Food Reviews International. 39:2075-2106
Fruit by-products are considered as a potent natural source for value-added compounds such as starch, pectin as well as bioactive compounds. These are also rich source for carbohydrate, minerals, v...
Publikováno v:
South African Journal of Botany. 135:437-443
Cyanobacteria are commonly deployed as inoculants to enrich the nutrient status of soil and stimulate plant growth. For large scale application, easy to use formulations which can remain functionally viable during storage are required. In this contex
Publikováno v:
Food chemistry. 346
Quality loss in pear fruit during storage reduces its marketability for long run. To increase its storability, the efficacy of postharvest dip treatment donor sodium nitroprusside (SNP) 0.000, 0.001, 0.002 and 0.003 mol L−1 were investigated on pea
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(3)
Background 'Patharnakh' pear, a dominant cultivar in the Punjab province of India, has a shorter storage life as it matures during the hot and humid weather. Studies have reported that postharvest chemical treatments have a major role in improving th
Publikováno v:
Journal of Food Science and Technology. 54:2341-2350
The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango p
Publikováno v:
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY. 7:210-219
Mango is one of the popular tropical fruits of great commercial importance, due both to its pleasant aroma and flavour and its nutritional value, with high caloric, vitamins and mineral salts contents. To handling these products in the food industry
Autor:
Nitin Mehta, Yogesh Kumar, Swati Sethi, Vikas Kumar, Rahul K. Anurag, K. Narsaiah, Akhoon Asrar Bashir
Publikováno v:
Reformulation as a Strategy for Developing Healthier Food Products ISBN: 9783030236205
The quality of fresh and processed meat products deteriorates due to the oxidation of lipids and growth of microorganisms during processing and storage conditions. The oxidation of lipids alters the nutritional and sensorial quality of meat products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::344ea1cb42105697697a19840cba30e0
https://doi.org/10.1007/978-3-030-23621-2_12
https://doi.org/10.1007/978-3-030-23621-2_12
Publikováno v:
Journal of Food Science and Technology. 53:1640-1648
Storage quality of shelled green peas (Pisum sativum var. sativum L) was investigated under modified atmosphere packaging (MAP: perforated and non perforated) compared to unsealed samples, respectively, at T1 (4 ± 1 °C and 94 ± 2 % RH) and T2 (10
Publikováno v:
Trends in Food Science & Technology. 43:144-161
RFID (Radio frequency identification) is an emerging technology that can usher enormous opportunities in Agri-food sector. Some of the current applications are automatic toll collection, library management, counterfeit or theft prevention system, ani