Zobrazeno 1 - 10
of 73
pro vyhledávání: '"S Thangalakshmi"'
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100450- (2024)
Four-dimensional food printing (4DFP) is a novel additive manufacturing technique that enables production of edible objects with complicated shapes and specific properties under internal or external stimuli. 4DFP presents unique prospects and researc
Externí odkaz:
https://doaj.org/article/f9cc88e04cd8430d92ece59ea6e8c625
Autor:
Rita Choudhary, Anurag Singh, Ashutosh Upadhyay, Rakhi Singh, S. Thangalakshmi, Aamir H. Dar, Vivek K. Bajpai, Shruti Shukla
Publikováno v:
eFood, Vol 4, Iss 1, Pp n/a-n/a (2023)
Abstract The persimmon fruit (Diospyros kaki) belonging to the family Ebenaceae, is a famous conventional Korean medicinal herb. Calyx of persimmon has been used to prepare herbal drinks in Korea, China, and Japan due to its various functional ingred
Externí odkaz:
https://doaj.org/article/29f4e2dbebde454f9283ca6e79c54e60
Autor:
Nikhitha Mohan Aringalayan, Rakhi Singh, Shivangi Mishra, S. Thangalakshmi, Barjinder Pal Kaur, Vivek K. Bajpai, Anurag Singh
Publikováno v:
eFood, Vol 3, Iss 5, Pp n/a-n/a (2022)
Abstract An optimal mixture design was employed to optimize flour combination consisting of refined wheat flour (50%–75.9%), malted proso millet flour (20%–45.7%), and gluten (2%–5%) on responses, namely bread volume, hardness, springiness, L*
Externí odkaz:
https://doaj.org/article/40dd192b18ef45c0957a4e378243b912
Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk
Autor:
Pratap, Devendra, Halder, Kumaresh, Singh, Rakhi, Ojha, Ankur, S., Thangalakshmi, Rani, Savita
Publikováno v:
Nutrition & Food Science, 2019, Vol. 50, Issue 4, pp. 679-693.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-05-2019-0150
Autor:
S. Thangalakshmi, Vinkel Kumar Arora, Barjinder Pal Kaur, Rakhi Singh, Santanu Malakar, Shweta Rathi, Ayon Tarafdar
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
In this study, the 3D printing of a traditional South Indian snack, “sweet pidikollukattai” has been attempted. The mixing properties of the rice flour used and thermal characteristics of the paste (rice flour, jaggery, and water) have been repor
Externí odkaz:
https://doaj.org/article/138ea2145ec34f9c9ad63a2da0690a55
Autor:
Sukh Veer Singh, Rakhi Singh, Anurag Singh, Ayon Tarafdar, S. Thangalakshmi, Ashutosh Upadhyay, Barjindar P. Kaur, Ajay V. Chinchkar
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Conventional treatment of sapodilla pulp yields very viscous, turbid, and low juice recovery. Sapodilla processing for juice requires liquefying enzyme that leads to rectifying flow of juice. This study was conducted to optimize the enzymatic pectoly
Externí odkaz:
https://doaj.org/article/fca582fa9aa944478c061612fa21dc8a
Autor:
K. Sivasami, S. Thangalakshmi
Publikováno v:
Journal of The Institution of Engineers (India): Series C. 103:249-258
India has a huge potential to generate solar electric power due to its topology and weather pattern. The typical kWh reaching the planet from the sun is in the order of thousands of trillions annually out of which most of these regions get 3.5 to 7 k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d816cfada15804a789f51cfba5a06518
https://doi.org/10.1007/s40032-021-00774-9
https://doi.org/10.1007/s40032-021-00774-9
Publikováno v:
Journal of Biosystems Engineering. 46:286-304
Trends and innovations in the food industry are evolving day by day so do the technologies like 3D food printing. 3D food printing is the process of converting a 3D computer model into a physical object, from edible food materials. The printability o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26cd00d148ab5d03a05406fb2d755ccb
https://doi.org/10.1007/s42853-021-00106-w
https://doi.org/10.1007/s42853-021-00106-w
Autor:
S. Thangalakshmi, K. Sivasami
Publikováno v:
IARJSET. 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d678cad3568699bf21b9450d7b5e587
https://doi.org/10.17148/iarjset.2022.9609
https://doi.org/10.17148/iarjset.2022.9609
Autor:
S. Thangalakshmi, V. Ganeshram
Publikováno v:
IJIREEICE. 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::933c14c4aaf60e7b029d8717a3f81dc6
https://doi.org/10.17148/ijireeice.2022.10601
https://doi.org/10.17148/ijireeice.2022.10601