Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Roji Waghmare"'
Autor:
Roji Waghmare, Manoj Kumar, Baohong Zhang, Rahul Yadav, Ajinath Dukare, Radha, Deepak Chandran, Pratik Nayi, Muzaffar Hasan, Sangram Dhumal, Trupti Dharmarao, Tanu Malik, Ruprekha Sarma, Saurjaynee Biswas, Jose M. Lorenzo
Publikováno v:
Food Physics, Vol 1, Iss , Pp 100022- (2024)
Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables. The short-duration light pulses, ranging f
Externí odkaz:
https://doaj.org/article/649a3bb5fac847ccb1aadc38ac42e655
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-13 (2023)
Abstract Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour and nutritional richness. Regular consumption of apple juice is associated with reducing the risk of cancer, cardiovascular related
Externí odkaz:
https://doaj.org/article/d9755dd4ce6f4a85a0103fa80f32eb2e
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 470-477 (2021)
Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assist
Externí odkaz:
https://doaj.org/article/bf252a16878543919c96f24c98a5001b
Autor:
Laxmi Ananthanarayan, Vikas Kumar, Anil Panghal, Barinderjit Singh, Roji Waghmare, Yogesh Gat, Narinder Kaur
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 58 (2022)
Abstract Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moistu
Externí odkaz:
https://doaj.org/article/16795264785c4d9eaf1079d48a2d8483
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 19, Iss 3, Pp 207-215 (2020)
Trade of fresh, healthy, easy to cook and ready to use food products have been increased due to change in consumer trends. It is crucial to retain the freshness of produce. Aim of this study was to optimize effective dose of irradiation and/or chemic
Externí odkaz:
https://doaj.org/article/751efa5f40c84a43acbb9db171b87051
Autor:
S Shantamma, Evanjalin Monica Vasikaran, Roji Waghmare, PhD, Shubham Nimbkar, J.A. Moses, PhD, C. Anandharamakrishnan, PhD
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100094- (2021)
Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymatic, and bioc
Externí odkaz:
https://doaj.org/article/dcac97419b544aac9655addd6fc8639a
Autor:
Deepali Mohite, Roji Waghmare
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 1 (2020)
The aim of this study was to examine the effects of coriander powder substitutions at various proportions in biscuits. The coriander leaf powder (CLP) was rich in essential minerals like calcium (2805.46 mg/100 g), iron (42.1 mg/100 g) and phosphorou
Externí odkaz:
https://doaj.org/article/92b3a21613774f1caed9deca8fc03cfb
Publikováno v:
Brazilian Journal of Food Technology, Vol 22
Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential f
Externí odkaz:
https://doaj.org/article/17a6b2f5730e48b49f81616af8ccf14a
Autor:
Dnyaneshwar Devrao Patange, Karan Sudarshan Pansare, Manoj Kumar, Arti Kumari, Dinkar Keshav Kamble, Deepak Chandran, Nikhil Babruvan Gaikwad, Roji Waghmare, null Radha, Jose M. Lorenzo
Publikováno v:
Food Analytical Methods. 16:143-154
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1df9c7a337833c39679d59d39b7b6237
https://doi.org/10.1007/s12161-022-02400-5
https://doi.org/10.1007/s12161-022-02400-5
Publikováno v:
International Journal of Food Science & Technology. 57:6368-6377
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ca0bd8166e60659b96881a1c38d6392
https://doi.org/10.1111/ijfs.16017
https://doi.org/10.1111/ijfs.16017