Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Reeba Panesar"'
Publikováno v:
Pigment & Resin Technology. 46:425-432
Purpose Biopigments, natural colors from microbiological origin are of great interest because of their potential advantages over synthetic colorants. Therefore, this paper aims to evaluate the best possible fermentative conditions for the maximum pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92451a1e38fcf9c1e52e435c0d78f787
https://doi.org/10.1108/prt-10-2016-0095
https://doi.org/10.1108/prt-10-2016-0095
Publikováno v:
Current Opinion in Food Science. 1:70-76
Different industries related to the agriculture sector generate a lot of waste in the form of peels, seeds, whey, waste liquid, molasses, bagasse, and so on. The generated waste is not only biodegradable in nature but also rich in nutrient components
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::268f356029ebe8619ddbc74087bbe340
https://doi.org/10.1016/j.cofs.2014.12.002
https://doi.org/10.1016/j.cofs.2014.12.002
Fortified and sparkling wines are produced and consumed all over the world, primarily from grapes. Vermouth is a type of fortified wine, also known as “aperitif wine,” prepared from the base wine by adding mixture of herbs and spices or their ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b620a165dcf7fac756b11af1e91b80c9
https://doi.org/10.1016/b978-0-12-800850-8.00009-0
https://doi.org/10.1016/b978-0-12-800850-8.00009-0
Publikováno v:
Critical Reviews in Food Science and Nutrition. 55:1475-1490
The nutritional and therapeutic benefits of prebiotics have attracted the keen interest of consumers and food processing industry for their use as food ingredients. Fructo-oligosaccharides (FOS), new alternative sweeteners, constitute 1-kestose, nyst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::636f9be6f20a3e9482a053bead77405a
https://doi.org/10.1080/10408398.2012.694084
https://doi.org/10.1080/10408398.2012.694084
Publikováno v:
Critical Reviews in Biotechnology. 33:345-364
Worldwide interest in prebiotics have been increasing extensively both as food ingredients and pharmacological supplements, since they have beneficial properties for human health. Prebiotics not only stimulate the growth of healthy bacteria such as b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7125348e06bb6c3675e54b2769f1d66d
https://doi.org/10.3109/07388551.2012.709482
https://doi.org/10.3109/07388551.2012.709482
Publikováno v:
Asian Journal of Biotechnology. 3:388-396
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34b76c950ad39bf124eb2e23ab2603b3
https://doi.org/10.3923/ajbkr.2011.388.396
https://doi.org/10.3923/ajbkr.2011.388.396
Publikováno v:
International Journal of Dairy Science. 6:150-157
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::685c4f1b11497a6dcb212e786cd38f2f
https://doi.org/10.3923/ijds.2011.150.157
https://doi.org/10.3923/ijds.2011.150.157
Publikováno v:
Enzyme Research
Enzyme Research, Vol 2010 (2010)
Enzyme Research, Vol 2010 (2010)
The enzymeβ-galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use ofβ-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c96343c2e70c1e91109c85d38b9738e3
https://doi.org/10.4061/2010/473137
https://doi.org/10.4061/2010/473137
Publikováno v:
Journal of Chemical Technology & Biotechnology. 86:42-46
BACKGROUND: Hydrolysis of lactose with β-D-galactosidase is one of the most promising biotechnological applications in the food industry because of its use in the production of low lactose milk products and whey hydrolysis. To overcome the problem o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b989f6978f853ea5557b5f6c195c05be
https://doi.org/10.1002/jctb.2481
https://doi.org/10.1002/jctb.2481
Publikováno v:
Journal of Food Process Engineering. 30:472-484
To overcome the problem of enzyme extraction and poor permeability of cell membrane to lactose, permeabilized Kluyveromyces marxianus NCIM 3465 cells as a source of β-D-galactosidase were employed for the production of lactose-hydrolyzed milk. In vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8004782b69a803e36a2350f22ec5ac0
https://doi.org/10.1111/j.1745-4530.2007.00127.x
https://doi.org/10.1111/j.1745-4530.2007.00127.x