Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Ritika B. Yadav"'
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100363- (2024)
There is increasing demand of innovative functional foods in the market to cure widely prevalent deficiencies observed globally. In line with this issue, the study was aiming to replace existing snacking habits with the healthier ones by using corn a
Externí odkaz:
https://doaj.org/article/68ea646402aa45ba9b7148e5212b6657
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100420- (2023)
The effect of hydroxypropylation and cross-linking on the pasting and rheological properties of α- amylase treated proso millet starch in granular as well as gelatinized state was investigated. The chemical modification of enzyme pre-treated starch
Externí odkaz:
https://doaj.org/article/f41f1460f9f5495dbbbe5fd753657e8b
Publikováno v:
Journal of Food Measurement and Characterization. 16:2323-2334
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2322e1a5620b0272b1071e73212e4c6
https://doi.org/10.1007/s11694-022-01325-1
https://doi.org/10.1007/s11694-022-01325-1
Publikováno v:
Journal of Cereal Science. 111:103688
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::867500eee5ee966f6b0e8316312101fb
https://doi.org/10.1016/j.jcs.2023.103688
https://doi.org/10.1016/j.jcs.2023.103688
Publikováno v:
International Journal of Biological Macromolecules. 233:123638
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06fc209ca03bbce5b73724a75f26f638
https://doi.org/10.1016/j.ijbiomac.2023.123638
https://doi.org/10.1016/j.ijbiomac.2023.123638
Publikováno v:
J Food Sci Technol
The aim of the present study was to synthesize biodegradable starch nanoparticles (SNP’s) from a renewable source like barley starch and to characterize for morphological, crystalline, thermal, and rheological properties. Acid hydrolysis transforme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa53c78a763fa575a212344a2f81337a
https://doi.org/10.1007/s13197-021-05029-0
https://doi.org/10.1007/s13197-021-05029-0
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
The properties of blends of banana, potato, and rice starches were studied to assess their suitability as an alternate for chemically modified starches. The blends of banana, potato, and rice starches were prepared in the respective ratio of 1:3:2, 3
Externí odkaz:
https://doaj.org/article/cac249de76404fdebdf22ce3fb48bce8
Publikováno v:
International Journal of Biological Macromolecules. 152:969-980
The influence of native pectin (NP) and its hydrolysate (PH) in modifying hydration, thermal, pasting, rheological and textural properties of barley starch was assessed. The addition of NP and PH significantly modified the hydration properties of bar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::485139a2de2a4f494e0a6885ce9ef065
https://doi.org/10.1016/j.ijbiomac.2019.10.183
https://doi.org/10.1016/j.ijbiomac.2019.10.183
Publikováno v:
Journal of Food Measurement and Characterization. 14:1623-1633
The hydration, pasting and rheological properties of barley starch (NBS) and lentil protein concentrate (LPC) blends prepared at various concentrations were studied. With increasing concentration of LPC, the water absorption capacity increased while
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4297ca55e0d7b9be9b49b0f95b45f940
https://doi.org/10.1007/s11694-020-00410-7
https://doi.org/10.1007/s11694-020-00410-7
Autor:
Ritika B. Yadav
Publikováno v:
Immunity Boosting Functional Foods to Combat COVID-19 ISBN: 9781003242604
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c77f35728e3207a74a02d4b36ab3333
https://doi.org/10.1201/9781003242604-7
https://doi.org/10.1201/9781003242604-7
