Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Rimpi Foujdar"'
Publikováno v:
Nanotechnology Horizons in Food Process Engineering ISBN: 9781003305378
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77645e96d0f118addb1702950b8a4900
https://doi.org/10.1201/9781003305378_4
https://doi.org/10.1201/9781003305378_4
Publikováno v:
Journal of Food Measurement and Characterization. 16:1733-1743
Autor:
Saumya Agarwal, Jasim Ahmed, B. Amulyasai, C. Anandharamakrishnan, Arfat Anis, Muhammad Arshad, Indranil Banerjee, Manav Bandhu Bera, Rakesh Bhaskar, Pravin Bhattarai, Nisarani Bishoyi, Prasanta Kumar Biswas, Ragini G Bodade, Anand G Bodade, Subhadeep Bose, Muhammed Yusuf Çağlar, Mustafa Çavuş, Jianshe Chen, Harish Kumar Chopra, Donghwa Chung, Geta David, Raj Deb, Mehmet Demirci, Win-Ping Deng, Chanda Vilas Dhumal, Navneet Kumar Dubey, Rajni Dubey, Sayantani Dutta, Rimpi Foujdar, Advaita Ganguly, Ann Mary George, Mukesh Kumar Gupta, Sadaf Hameed, Thi Thanh Hanh Nguyen, Md Saquib Hasnain, Monjurul Hoque, Margaret O. Ilomuanya, John Jeslin, Juhui Jin, Padmaja Kar, Hyo Jin Kim, Doman Kim, Sanjeev Kumar, Chi-Ching Lee, Timothy Lee Turner, L. Mahalakshmi, Tanushree Maity, Samrendra Maji, Kaustav Majumder, M. Maria Leena, Nupur Mohapatra, Jeyan A. Moses, Soma Mukherjee, Amit Kumar Nayak, Suraj Kumar Nayak, Bhagyashree Padhan, Dilipkumar Pal, Kunal Pal, Ashok R. Patel, Rehan Ali Pradhan, Sushant Prajapati, Dilshad Qureshi, K.J. Rao, Sirsendu S. Ray, Sai Preetham Reddy Peddireddy, Fiona Concy Rodrigues, Sai S. Sagiri, Lanny Sapei, Nandini Sarkar, Preetam Sarkar, Angana Sarkar, Alok Saxena, Iis Septiana, Kumakshi Sharma, Loveleen Sharma, Abhinay Kumar Singh, Vinay K. Singh, Agustin Wulan Suci Dharmayanti, Yumewo Suzuki, Irshaan Syed, Akira Tabuchi, Goutam Thakur, Aman Ullah, Rituja Upadhyay, Madan L. Verma, Lei Wang, Varsha Wankhade, Hiroyuki Yamada, Kazuhiko Yamatoya, Yue Zhang, Muhammad Zubair
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e765eb1fd35c0b9f85d1afa688e2e7d
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
Phenolic compounds are very well known due to their various health promoting properties such as antioxidant, antibacterial, anti-inflammatory etc. However, the unstable nature of pure phenolic compounds limits their use in the food industry. Phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2765cf03708a09ecb0fde371351df19f
https://doi.org/10.1016/b978-0-12-816897-4.00030-8
https://doi.org/10.1016/b978-0-12-816897-4.00030-8
Publikováno v:
Journal of Food Processing and Preservation. 44
This study was aimed to obtain maximum yield of phenolic compounds from Punica granatum peel (Bhagwa) by using ultrasonic‐assisted extraction process. Response surface methodology (RSM) was used to investigate the effect of process variables (ampli
Publikováno v:
Journal of Food Processing and Preservation. 42:e13750
Turmeric extract‐based nanoemulsion (TEBN) was prepared using rice bran oil by ultrasonication with Tween 80 as an emulsifier. The effect of different process variables (pH, ultrasonic temperature, and ionic strength) on the selected responses (par