Zobrazeno 1 - 10
of 19
pro vyhledávání: '"S. M. Wani"'
Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c55e4121d13f49c9b589d90cfbd614f6
https://doi.org/10.1111/jfpe.13905
https://doi.org/10.1111/jfpe.13905
Publikováno v:
Journal of Biological and chemical Chronicles. 5:114-122
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21de9313d880aa93e9b30a724cc59e3d
https://doi.org/10.33980/jbcc.2019.v05i01.019
https://doi.org/10.33980/jbcc.2019.v05i01.019
Publikováno v:
International journal of biological macromolecules. 182
β-Glucans are polysaccharides generally obtained from the cell wall of bacteria, fungi, yeasts, and aleurone layer of cereals. β-Glucans are polymers, with β-1,3 glucose as core linear structure, but they differ in their main branch length, linkag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::878e81731a084634907878e0e14abfff
https://pubmed.ncbi.nlm.nih.gov/33991557
https://pubmed.ncbi.nlm.nih.gov/33991557
Publikováno v:
Innovative Food Science & Emerging Technologies. 74:102846
Pullulan is an important exopolysaccharide commercially obtained from ubiquitous fungi Aureobasidium pullulans. Pullulan has unique physicochemical properties, due to which it has wide applications in the food, pharmaceutical and biomedical industrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ad7ddac7bc2aae21fd3101b08a0594b
https://doi.org/10.1016/j.ifset.2021.102846
https://doi.org/10.1016/j.ifset.2021.102846
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 10:10-16
β-glucan in oat and barley were characterized by FT-IR spectroscopy, size-exclusion chromatography and purity estimation by Megazyme β-glucan assay kit. Oat and barley β-glucan had average molecular weights of 2.0×103 kDa and 1.79×10 3 kDa, resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef2884d3097372b46986d6f8a3c280bd
https://doi.org/10.1016/j.bcdf.2017.03.001
https://doi.org/10.1016/j.bcdf.2017.03.001
Publikováno v:
Small Ruminant Research. 137:169-176
The effects of reducing fat level from 20% to 10% and addition of guar gum powder at the levels of 0–1.5% on proximate composition, pH, color, lipid and protein oxidation, texture, microstructure and sensory characteristics of mutton goshtaba was i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe2aa02e39a4551ad01e05ae97e85cc9
https://doi.org/10.1016/j.smallrumres.2016.03.013
https://doi.org/10.1016/j.smallrumres.2016.03.013
Publikováno v:
Advances in Intelligent Systems and Computing ISBN: 9789811315121
The electroencephalograph (EEG) signals are most widely used for identification of neurological diseases like epilepsy, Alzheimer’s, and other brain diseases. Detection of epileptic activity requires a detailed analysis of the entire length of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::820bfa64cf7270c2d7d116f66a2549c8
https://doi.org/10.1007/978-981-13-1513-8_75
https://doi.org/10.1007/978-981-13-1513-8_75
Publikováno v:
Journal of Food Science and Technology. 52:8104-8112
Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the additi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b0ddf1881a8c4f1ca7faed07ad48f63
https://doi.org/10.1007/s13197-015-1960-7
https://doi.org/10.1007/s13197-015-1960-7
Publikováno v:
Journal of Food Measurement and Characterization. 9:389-399
Apple pomace powder was evaluated as a fat replacer at different levels (1–5 %) in low fat goshtaba formulations and was subjected to physico-chemical, texture and sensory analysis. Low fat control (TC) and products formulated with apple pomace pow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e52fed077ca856b737e2abf7c849f15e
https://doi.org/10.1007/s11694-015-9247-2
https://doi.org/10.1007/s11694-015-9247-2
Autor:
Mudasir Ahmad, Asima Shah, Idrees Ahmad Wani, Altaf Hussain, Adil Gani, S. M. Wani, Sajid Maqsood, Farooq Ahmad Masoodi, Asir Gani, Waqas N. Baba
Publikováno v:
Journal of Food Measurement and Characterization. 9:347-358
Physical and functional properties of Rajma (Phaseolus vulgaris), Mung Beans (Vagna radiate), Black gram (Vigna mungo) and Masoor dal (Lens culnaris) were determined at constant moisture content of 8.0 %. The average principle diameters was found to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e856252db609871d68ab39a1a5422802
https://doi.org/10.1007/s11694-015-9242-7
https://doi.org/10.1007/s11694-015-9242-7