Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Rangarajan Jagan Mohan"'
Autor:
Dekka Srenuja, Vincent Hema, Maria Tito Anand, Rangarajan Jagan Mohan, Rajagopal Vidyalakshmi
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100509- (2023)
Kidney beans, considered a vital component of global food security, undergo a profound transformation during germination, providing new insights into their nutritional profile. This study meticulously examines the impact of germination durations (24,
Externí odkaz:
https://doaj.org/article/e9a2c52431364ea3869f2d7787384dc5
Autor:
Dekka Srenuja, Vincent Hema, Maria Tito Anand, Rangarajan Jagan Mohan, Rajagopal Vidyalakshmi
Publikováno v:
Legume Science, Vol 5, Iss 3, Pp n/a-n/a (2023)
Abstract Kidney beans (KBs) are a nutrient‐dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these
Externí odkaz:
https://doaj.org/article/aabe0e80afee47e19ad0b24b3102540d
Publikováno v:
Journal of Food Measurement and Characterization. 17:1899-1908
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3f38e7ea30170f8f876c1a23ec206c9
https://doi.org/10.1007/s11694-022-01745-z
https://doi.org/10.1007/s11694-022-01745-z
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33416a45999d179b8b5e7c44b2d71843
https://doi.org/10.1111/jfpp.17059
https://doi.org/10.1111/jfpp.17059
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f0bfd80c58dec7cb2e46d8482a19932
https://doi.org/10.1111/jfpp.16118
https://doi.org/10.1111/jfpp.16118
Autor:
Nissreen Abu-Ghannam, Jasim Ahmed, Surekha Arasu, Amarinder Singh Bawa, Hanuman Bobade, Charles Brennan, Marina Carbonaro, Enda Cummins, Joanne Delange, Emma Derbyshire, Marco Garcia-Vaquero, Aoife Gowen, V. Iswarya, Vassilis Kiosseoglou, Linda J. Malcolmson, Brian McKenna, Rangarajan Jagan Mohan, B. Dave Oomah, Adamantini Paraskevopoulou, Puneet Parmar, Shivani Pathania, Ankit Patras, Mahesha M. Poojary, Anushree Priyadarshini, Mahendran Radhakrishnan, Gaurav Rajauria, Lokeswari Ramireddy, Ashish Rawson, Vaishnavi Rudraraju, Arumugam Sangeetha, Narpinder Singh, Baljit Singh, Brijesh K. Tiwari, Uma Tiwari, Anamika Tripathi, Jennifer A. Wood
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::129adf80696f97e7831d1c6c1daeacbe
https://doi.org/10.1016/b978-0-12-818184-3.01002-3
https://doi.org/10.1016/b978-0-12-818184-3.01002-3
Postharvest handling of pulses plays an important role in pulse production systems and in food supply. This chapter will focus on effective uses of postharvest technologies of pulses and factors to reduce the product losses. Drying and storage of pul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a0d72890d50507d971726e4957bdeb7
https://doi.org/10.1016/b978-0-12-818184-3.00009-x
https://doi.org/10.1016/b978-0-12-818184-3.00009-x
Publikováno v:
Journal of Food Processing and Preservation. 44
The aim of the present study is to investigate the effect of physical treatments (ultra‐sonication and warm water) on the overall sprouting and malting of green gram. Green gram samples on ultra‐sonication (US) for 30 min and warm water (WW) trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44205d507ca3d0479dbc01b75273d53d
https://doi.org/10.1111/jfpp.14354
https://doi.org/10.1111/jfpp.14354
Publikováno v:
Pulses ISBN: 9783030413750
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ec54fd9a43cf54553d700e68050b8e8
https://doi.org/10.1007/978-3-030-41376-7_13
https://doi.org/10.1007/978-3-030-41376-7_13
Publikováno v:
Journal of Food Measurement and Characterization. 12:2426-2434
In the present study, application of different levels (0, 1 and 2%) of citric acid treated sweet potato starch as a fat replacer (FR) in a high (11% fat), medium (6% fat) and low-fat (1%) ice creams were investigated. Results indicated that hardness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db015d9ffcdde3b83aba91653b9c5108
https://doi.org/10.1007/s11694-018-9859-4
https://doi.org/10.1007/s11694-018-9859-4