Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Rayees ul Islam"'
Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel
Autor:
PR. Amulya, Rayees ul Islam
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100643- (2023)
Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA), antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized using response surface methodology. Enzyme concentration (5–15 %), ex
Externí odkaz:
https://doaj.org/article/e2e9fd31bed34792a25e2464ce65de91
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100042- (2022)
Consumption of fruits is rapidly increasing due to high nutritional properties. Fresh fruits provide all the necessary supplements like fibre, vitamins, etc which are lacking these days in routine diet. Due to less shelf stability market faces a high
Externí odkaz:
https://doaj.org/article/f0144076f0e14bcfa5d41394bcdb7ea3
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 5, Pp 729-737 (2018)
Objective Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods WB and DCP were used as a source of dietary fibre
Externí odkaz:
https://doaj.org/article/7e8818f9753f49f1b01f22a93b52bb94
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides
Externí odkaz:
https://doaj.org/article/76d5ba84eae140f0af7bf3855ea4f6d4
Publikováno v:
Nutrition & Food Science, 2016, Vol. 46, Issue 1, pp. 16-29.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-05-2015-0049
Publikováno v:
Journal of Food Measurement and Characterization. 16:2875-2883
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06d450705609bd30fcbdd7bf80c0bd21
https://doi.org/10.1007/s11694-022-01390-6
https://doi.org/10.1007/s11694-022-01390-6
Publikováno v:
Packaging Technology and Science. 34:653-663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8727e169377869126cc267aebe5aa96
https://doi.org/10.1002/pts.2603
https://doi.org/10.1002/pts.2603
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f3e6ec092e5e47c7bf578ef0bf3a057
https://doi.org/10.1111/jfpp.16764
https://doi.org/10.1111/jfpp.16764
Publikováno v:
Indian Journal of Poultry Science. 55:189-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fe218c16223a5c1a4ddfb53cd87efd0
https://doi.org/10.5958/0974-8180.2020.00044.6
https://doi.org/10.5958/0974-8180.2020.00044.6
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 27:100288
Comminuted meat products represent a diverse class of meat products that are popular for their characteristic texture and flavor. Comminuted meat products are incorporated with dietary fibers for various functional and nutritional purposes. These fib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::747f935b254be7124c6248574d4cc60e
https://doi.org/10.1016/j.bcdf.2021.100288
https://doi.org/10.1016/j.bcdf.2021.100288