Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Sai Kranthi Vanga"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 71, Iss , Pp 105409- (2021)
Kiwifruit can trigger allergic reactions that can lead to death, causing public health concerns worldwide. In the present study, we treated kiwifruit samples with high-intensity ultrasound (20 kHz, 400 W, 50% duty cycle) for 0 to 16 min to evaluate i
Externí odkaz:
https://doaj.org/article/c95e8988f0d64ac1a50390060df83542
Publikováno v:
Foods, Vol 11, Iss 2, p 138 (2022)
Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microw
Externí odkaz:
https://doaj.org/article/740e2cae11c849ceb730f38ca36c2eae
Autor:
Shannon Fenwick, Sai Kranthi Vanga, Andrea DiNardo, Jin Wang, Vijaya Raghavan, Ashutosh Singh
Publikováno v:
Engineering Reports, Vol 1, Iss 4, Pp n/a-n/a (2019)
Ragi, also known as Finger millet, has been promoted as a healthy alternative to major cereals such as rice and wheat. It is a well‐known source of various minerals, dietary fiber, and a primary source of carbohydrate in parts of Asia and Africa. R
Externí odkaz:
https://doaj.org/article/b7dc304ccf4f48beac851edb07552109
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-9 (2015)
In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under va
Externí odkaz:
https://doaj.org/article/78ff020aaa124bda829a01856d46433e
Publikováno v:
Foods, Vol 7, Iss 1, p 6 (2018)
Soymilk is lower in calories compared to cow’s milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the
Externí odkaz:
https://doaj.org/article/51652e42a3524bc5b903ed3fe1b9aee3
Publikováno v:
Food Chemistry. 401:134189
Kiwifruit is an excellent source and has highly drawn attention due to its essential nutrients and health benefits. However, kiwifruit can trigger allergenic symptoms and cause health problems worldwide. This study aimed to evaluate the impact of mic
Publikováno v:
Foods
Foods; Volume 11; Issue 2; Pages: 138
Foods, Vol 11, Iss 138, p 138 (2022)
Foods; Volume 11; Issue 2; Pages: 138
Foods, Vol 11, Iss 138, p 138 (2022)
Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microw
Publikováno v:
Journal of Polymers and the Environment. 28:123-130
This study aims at evaluating the bioactive compounds from olive leaf extract and to develop biodegradable carrageenan films with antioxidant properties by incorporating varying concentrations of olive leaf extract. The olive leaf extract obtained by
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:12547-12557
This study aims at understanding the changes in the structural properties of Gly m 4 soy allergen as a result of the influence of the temperature and pressure deviations. The primary emphasis was placed on analyzing the surface properties of suspecte
Publikováno v:
LWT. 107:299-307
The objective of the study was to investigate the effect of high-intensity ultrasound processing (0, 4, 8, 12 and 16 min at 400 W, 25 kHz frequency) on the total phenolics, flavonoids, ascorbic acid, and antioxidant capacity of kiwifruit juice. The m