Zobrazeno 1 - 10 of 28 pro vyhledávání: '"S. Srivijeindran"'
1
Akademický článek
A novel approach to the formulation of an encapsulated bioactive powder from palmyrah (Borassus flabellifer L) fruit pulp for nutraceutical applications
Autor: S. Sangeetha, S. Thuraisingam, J.A.E.C. Jayawardane, S. Srivijeindran
Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100405- (2023)
This study aims to produce spray-dried encapsulated powder from Palmyrah fruit pulp that contains health-promoting bioactive nutrients and desirable product attributes, which can be incorporated into ice cream as a nutraceutical ingredient. The feed
Externí odkaz: https://doaj.org/article/60d77e76416843b881364eb83179e9e5
Zobrazit plný text záznamu
2
Akademický článek
Comparison of quality and nutritional contents of palmyrah jaggery made from treacle and sweet sap and determination of the adulteration in the marketed samples
Autor: T. Glanista, R. Roxcy, T. Inthuja, S. Srivijeindran
Publikováno v: Ceylon Journal of Science, Vol 51, Iss 1, Pp 89-93 (2022)
Palmyrah Jaggery is sweet in nature and is produced by concentrating the unfermented inflorescence sap of the palmyrah palm (Borassus flabellifer L.). Since, palmyrah sweet sap is seasonal, jaggery is also produced from preserved treacle, during off
Externí odkaz: https://doaj.org/article/97ab5a2263124e6cbbc19a53d0121688
Zobrazit plný text záznamu
3
Akademický článek
Characterization of modified palmyrah tuber starch by pre-gelatinization, acid and dextrinization processes and its applicability
Autor: N. Sobini, S. Darsiga, T.C. Kananke, S. Srivijeindran
Publikováno v: Food Chemistry Advances, Vol 1, Iss , Pp 100143- (2022)
Palmyrah (Borassus flabellifer L) tuber is a cheap and rich source of starch. Modifications of native starches are carried out to provide starch products with specific properties. In the present study, three different starch modification techniques (
Externí odkaz: https://doaj.org/article/7e86a2b4938d4975b7d9518cb4be843a
Zobrazit plný text záznamu
4
Akademický článek
Determination of authenticity of Palmyrah toddy using chemical tests
Autor: T. Glanista, J. Prabagar, T. Suganja, S. Srivijeindran
Publikováno v: Ceylon Journal of Science, Vol 50, Iss 1, Pp 57-62 (2021)
Palmyrah toddy is one of the alcoholic drinks prepared by the fermentation of sweet sap of Palmyrah tree (Borassus flabellifer). There are, however, some adulterated toddy samples available in the local market. This study was focused to identify the
Externí odkaz: https://doaj.org/article/0708e1bac89840c7aa71678a60980100
Zobrazit plný text záznamu
10
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje