Zobrazeno 1 - 10
of 70
pro vyhledávání: '"S. N Naik"'
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100036- (2022)
Bamboo shoot is widely eaten in different forms amongst the tribal communities during the rainy season of availability. However, due to its perishable nature and presence of high moisture content there is discoloration and lignifications because of t
Externí odkaz:
https://doaj.org/article/0c74c090b3bd451396fd721f7168bf8c
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 3, Iss 3, Pp 1-4 (2022)
Bamboo shoots form an integral part of the local diet of the Northeastern states of India. Fermented shoots have been consumed by tribal communities since ancient times. However, with increasing globalization and fast-food consumption, the traditiona
Externí odkaz:
https://doaj.org/article/e850ff00ab6744d080be24ce27a6ca90
Autor:
DINESH KUMAR, KAVYA DASHORA, SURYA PRAKASH SINGH, VIVEK KUMAR, S N NAIK, HITESH JANI, VIKRAM KAPALI PORWAL
Publikováno v:
Indian Journal of Animal Sciences, Vol 92, Iss 11 (2022)
This study was conducted among the Maldhari community to understand the sustainability of migratory pastoralism during Covid-19. Bhuj and Lakpat Talukas of Kachchh district, Gujarat were selected to study the effect of profile variables on the annual
Externí odkaz:
https://doaj.org/article/6e5a1cfa186f4b318b3800d14c2fea37
Autor:
L. C. Meher, S. N. Naik
Publikováno v:
Biofuel Extraction Techniques. :1-24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aabbff10c904ab293bc013d2cf114bc
https://doi.org/10.1002/9781119829522.ch1
https://doi.org/10.1002/9781119829522.ch1
Publikováno v:
Microbes in the Food Industry. :39-85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4848449113b582f6533d84b4817439a5
https://doi.org/10.1002/9781119776406.ch2
https://doi.org/10.1002/9781119776406.ch2
Autor:
Nikita Sanwal, Sushreesmita Mishra, Nitya Sharma, Jatindra K. Sahu, Prashant K. Raut, S. N. Naik
Publikováno v:
Journal of Food Measurement and Characterization. 17:2767-2781
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d20eb7f66851612ca95173cd46c73722
https://doi.org/10.1007/s11694-023-01810-1
https://doi.org/10.1007/s11694-023-01810-1
Publikováno v:
Novel Technologies in Food Science. :333-373
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6733f427c35a77d5db5072338a572f88
https://doi.org/10.1002/9781119776376.ch9
https://doi.org/10.1002/9781119776376.ch9
Publikováno v:
Waste Management. 145:29-37
The heterogeneous nature of e-waste, which is a rich source of metals, polymers, glass fibres and ceramics, is troublesome. Multi-step processes are employed to effectively treat e-waste with minimum environmental impact. In this research, a subcriti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e93c230398db93ec63775063cf74dc43
https://doi.org/10.1016/j.wasman.2022.04.011
https://doi.org/10.1016/j.wasman.2022.04.011
Publikováno v:
Thermal Food Engineering Operations. :1-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::830d7b150b3f1e083701ce14ba1c4697
https://doi.org/10.1002/9781119776437.ch1
https://doi.org/10.1002/9781119776437.ch1
Publikováno v:
Thermal Food Engineering Operations. :75-115
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02a6dd61b261cdc8246474dccb2d3068
https://doi.org/10.1002/9781119776437.ch3
https://doi.org/10.1002/9781119776437.ch3