Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Ronit Mandal"'
Autor:
Anubhav Pratap-Singh, Maryam Shojaei, Anika Singh, Yutong Ye, Ronit Mandal, Yifan Yan, Joana Pico, Eric M. Gerbrandt, Simone D. Castellarin
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100273- (2023)
Blueberry consumption has been a burgeoning interest attributed to their nutritional and health benefits. However, the main limitation to blueberry marketability is their perishability due to water loss, fungal, and mechanical damage during post-harv
Externí odkaz:
https://doaj.org/article/2e2b76f0989d4cdaa33a0474c4cff5a0
Autor:
Alberto Baldelli, Hashem Etayash, Hale Oguzlu, Ronit Mandal, Feng Jiang, Robert E.W. Hancock, Anubhav Pratap-Singh
Publikováno v:
Chemical Engineering Journal Advances, Vol 10, Iss , Pp 100273- (2022)
Spray-dried nanoparticle-in-microsphere formulations, composed of aluminum oxide nanoparticles (NPs), zinc oxide, zinc oxide NPs and cellulose nanocrystals (CNCs), with potent antimicrobial and antibiofilm activity against Gram-negative and Gram-posi
Externí odkaz:
https://doaj.org/article/83f1ecf0c8fd419eb6058a775d119a5c
Autor:
Anubhav Pratap-Singh, Andrew Suwardi, Ronit Mandal, Joana Pico, Simone D. Castellarin, David D. Kitts, Anika Singh
Publikováno v:
Foods, Vol 12, Iss 4, p 684 (2023)
Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as “lightstruck”, can occur in beers when exposed to the UV portion of PL du
Externí odkaz:
https://doaj.org/article/0de4f66423da498095b4a60b7850355b
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100014- (2021)
The proposed work compares a combination of ohmic and vacuum heating (OH-VC) with conventional heating. Tomato paste was freshly extracted from tomatoes and subjected to 0-220 V alternating current (AC) with 50 Hz frequency under a pressure of 0.3-0.
Externí odkaz:
https://doaj.org/article/0f7fe68ed5ca44e99c3dcdf828b94e5f
Publikováno v:
Legume Science, Vol 2, Iss 3, Pp n/a-n/a (2020)
Abstract Lipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated with the production of aroma substrates, color chang
Externí odkaz:
https://doaj.org/article/dc95de46e5ae407d97bbe5dc4ea8b99a
Autor:
Xanyar Mohammadi, Yuhao Deng, Golshan Matinfar, Anika Singh, Ronit Mandal, Anubhav Pratap-Singh
Publikováno v:
Foods, Vol 9, Iss 10, p 1464 (2020)
Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An acc
Externí odkaz:
https://doaj.org/article/e9d1d3c476fd46669c96ffe91057127a
Autor:
Claudia Gonzalez Viejo, Raúl Villarreal-Lara, Damir D. Torrico, Yaressi G. Rodríguez-Velazco, Zamantha Escobedo-Avellaneda, Perla A. Ramos-Parra, Ronit Mandal, Anubhav Pratap Singh, Carmen Hernández-Brenes, Sigfredo Fuentes
Publikováno v:
Foods, Vol 9, Iss 6, p 821 (2020)
Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation
Externí odkaz:
https://doaj.org/article/ea2a3277c3004275be71c0eb8f2dbd6e
Publikováno v:
Applied Sciences, Vol 10, Iss 10, p 3606 (2020)
Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to deve
Externí odkaz:
https://doaj.org/article/22f7ad9d905247acba33eb46125cdd9e
Publikováno v:
Foods, Vol 8, Iss 9, p 380 (2019)
Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bio
Externí odkaz:
https://doaj.org/article/66f57b586b5f43f8bef2f4d917975db6
Publikováno v:
Advances in Food Process Engineering ISBN: 9781003303848
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0931541be2e7dddc14c68db71fd4050f
https://doi.org/10.1201/9781003303848-6
https://doi.org/10.1201/9781003303848-6
