Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Rewati Raman Bhattarai"'
Publikováno v:
Foods, Vol 12, Iss 8, p 1662 (2023)
White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this var
Externí odkaz:
https://doaj.org/article/0025d7ca116a474290ef2536cf5b7501
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure pr
Externí odkaz:
https://doaj.org/article/7acabee9e86745899ce85fcc37447052
Publikováno v:
Foods, Vol 12, Iss 2, p 306 (2023)
Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor dige
Externí odkaz:
https://doaj.org/article/b71159034f5540629a1a3c6d65d99668
Publikováno v:
Foods, Vol 11, Iss 20, p 3244 (2022)
Coffee protein is reported to have high levels of branched-chain amino acids of value in sports nutrition and malnutrition recovery. However, data demonstrating this unusual amino acid composition are limited. We investigated the extraction and isola
Externí odkaz:
https://doaj.org/article/2f880918bf97412388a1329470e047cf
Autor:
Rewati Raman Bhattarai, Srijan Shrestha, Tadahiro Makise, Atul Kumar Upadhyay, Nirat Katuwal, Basanta Kumar Rai
Publikováno v:
Himalayan Journal of Science and Technology. 1:31-34
available on the full text PDF.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::343204172c8ab86636f988b0587cbe00
https://doi.org/10.3126/hijost.v1i0.25819
https://doi.org/10.3126/hijost.v1i0.25819
Publikováno v:
International Journal of Applied Sciences and Biotechnology. 4:139-149
Large cardamom (Amomum subulatum Roxb.) is an aromatic and medicinal spice native to Eastern Himalayas belonging to the family Zingiberaceae. It is used as flavoring and preservative to different types of coffee, liquors, confections, beverages and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3c51edd5a535e3a6b3f88515afe766d
https://doi.org/10.3126/ijasbt.v4i2.15104
https://doi.org/10.3126/ijasbt.v4i2.15104
Autor:
Rewati Raman Bhattarai
The complex structure and interactions between non-starch polysaccharides (cell walls) and macronutrients (starch, protein and lipid) within endosperm and cotyledon cells as well as in tissues of cereals and legumes have the potential to modulate the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::635d424e7ff0ede0df128f756d1ac312
https://doi.org/10.14264/uql.2018.579
https://doi.org/10.14264/uql.2018.579
Autor:
Rewati Raman Bhattarai
Publikováno v:
Journal of Food Science and Technology Nepal. 7:107-111
Goats are important component of livestock industry having adaptability to harsh climates which make them suitable for landless and marginal farmers. The contribution of goats in supplying milk and milk products is high and it has significant role in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f0f26c8bed7de89772d000974b84c2d
https://doi.org/10.3126/jfstn.v7i0.11209
https://doi.org/10.3126/jfstn.v7i0.11209
Publikováno v:
Journal of Food Science and Technology Nepal. 6:94-101
Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b6e2688753247aa2438817a0673bc9a
https://doi.org/10.3126/jfstn.v6i0.8268
https://doi.org/10.3126/jfstn.v6i0.8268
Publikováno v:
Journal of Food Processing & Technology.
Salting and drying of fish was studied for preservation of Naini fish. Quality evaluation was done to study the shelf life. Naini fish was procured from Regional Agricultural Rearch station, Tarahara, Sunsari, Nepal. Three different treatment tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ffb9b8c2fdcd4884227d9158a1bc68c
https://doi.org/10.4172/2157-7110.1000212
https://doi.org/10.4172/2157-7110.1000212