Zobrazeno 1 - 10
of 327
pro vyhledávání: '"S. Chakkaravarthi"'
Autor:
Simran Sharma, Ritesh Sharma, S. Chakkaravarthi, Saravanan Mani, Ankur Kumar, Shruti Mishra, R. Sasikumar, Amit K. Jaiswal
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100690- (2024)
Herbs and spices are rich in bioactive compounds that are known to impart health benefits. Incorporation of these herbs/spices in snacks might also enhance the nutritional quality of the products. This study aimed to examine the potential nutritional
Externí odkaz:
https://doaj.org/article/9540df43ab1348979d325e648a93239c
Publikováno v:
Journal of Food Quality and Hazards Control, Vol 7, Iss 2, Pp 75-83 (2020)
Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foo
Externí odkaz:
https://doaj.org/article/b9cd0350bf9345a2ace63d1b06ea2323
Autor:
Alka Kumari, Bhaswati Bhattacharya, Tripti Agarwal, Vijay Paul, Vaibhav Kumar Maurya, S. Chakkaravarthi, J. Simal-Gandara
Surge in consumption of healthy and safe foods has challenged researchers to develop sensitive, precise, robust detection and quantification of food contaminants like acrylamide even if they are present in trace. Keeping this in view, a robust and se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9278348aa3342df8833cb793b684e23
https://hdl.handle.net/11093/4928
https://hdl.handle.net/11093/4928
Publikováno v:
Journal of Scientific Research. 14:569-581
The present study aimed to prepare and characterize eggplant peel extract (EPE) with suitability for application in the food industry. EPE was prepared via ultrasound-assisted extraction method employing ethanol as an extraction solvent, then reconst
Akademický článek
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Publikováno v:
Journal of Scientific Research. 13:561-570
The study was envisaged to examine the quality of frying oil used by street food vendors for two of the most popular food items viz. Samosa and Jalebi in India. Changes in the quality of frying oil were analysed by analysing the total polar material
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Akademický článek
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Publikováno v:
International Journal of Fruit Science. 21:12-25
Blood fruit is an underutilized and highly nutritious fruit available in the Northeastern part of India. Proper design and development of sorting and grading systems help in improving the utilizati...
Publikováno v:
Food chemistry. 402
To extend the oxidative stability of soybean oil with encapsulated natural antioxidants, eggplant peel-based water-in-oil (W/O) nanoemulsions were formulated. The nanoemulsions were developed with eggplant peel extract (1000-9000 ppm) and CR-310 emul