Zobrazeno 1 - 10
of 24
pro vyhledávání: '"S. B. Navaratne"'
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
The aim of this study was to determine the in vitro antioxidant potential of four extruded and domestically prepared composite flour formulations developed by composting selected locally available grain varieties in Sri Lanka. The potential of the fl
Externí odkaz:
https://doaj.org/article/22719da10ad04d72b2811e5842e034fd
Publikováno v:
Journal of Lipids, Vol 2020 (2020)
Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves,
Externí odkaz:
https://doaj.org/article/95983671efcf4121b803b7d67ba61bbf
Autor:
S. Kalina, S. B. Navaratne
Publikováno v:
International Journal of Food Science, Vol 2019 (2019)
The present study is aimed at analyzing the antioxidant activity using the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the texture using the Brookfield texture analyzer for blanched-solar dried, blanched-cooled with dehumidification,
Externí odkaz:
https://doaj.org/article/81e6e96d753f4345978273d84fc0ef10
Publikováno v:
International Journal of Food Science, Vol 2018 (2018)
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six mai
Externí odkaz:
https://doaj.org/article/cd94981f4fa74ca5ae0536e7959acd05
Publikováno v:
Journal of Culinary Science & Technology. :1-19
Publikováno v:
International Journal of Food Science and Agriculture. 5:355-362
Publikováno v:
Marine Biochemistry ISBN: 9781003303916
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4aa541e17289c0dc381b2bdf50599f46
https://doi.org/10.1201/9781003303916-7
https://doi.org/10.1201/9781003303916-7
Publikováno v:
Journal of Food Process Engineering. 45
Publikováno v:
J Food Sci Technol
Sea cucumbers are considered healthy and high in nutritive value. Conversely however, limited consumption of sea cucumbers has been reported in many parts of the world. This study was done to produce a ready-to-prepare soup mix incorporating the sea
Autor:
T. G. G. Uthpala, S. B. Navaratne
Publikováno v:
Food Reviews International. 37:399-414
Acmella oleracea (L.) R.K.Jansen belongs to the family Asteraceae is generally called “toothache plant”. Though Acmella genus has complex patterns, the cylindrical discoid capitula which ow...