Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Samadrita Sengupta"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-16 (2023)
Abstract Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, minerals, protein, and many non-nut
Externí odkaz:
https://doaj.org/article/97c42c23b6724e618721f97fa14c38d7
Publikováno v:
Journal of Functional Foods, Vol 48, Iss , Pp 54-64 (2018)
The present study was designed to investigate in-vivo cholesterol lowering effect of soy yogurt fortified with Spirulina platensis. The enrichment of soy yogurt with Spirulina platensis was performed with its addition in concentrations of 0.5%, 1.0%
Externí odkaz:
https://doaj.org/article/a2bf08e771f94da688c13a3b5470d974
Publikováno v:
Journal of the Science of Food and Agriculture. 99:5808-5818
Background Rice bran oil and soy protein nanoparticles (SPNs) may be considered as novel functional food ingredients for soy yogurt production. Formulation of soy yogurt with SPNs and rice bran oil, which has significant physiological functions, will
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3baea75137172bc3bdc9e9fb9abbea86
https://doi.org/10.1002/jsfa.9851
https://doi.org/10.1002/jsfa.9851
Publikováno v:
Nutrition. :36-44
Objectives The role of probiotic yogurt in the prevention and treatment of hypercholesterolemia has attracted global attention. Mounting evidence has indicated that probiotics and prebiotics improve lipid metabolism by lowering low-density lipoprotei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73b0f97829faa478e424f6cf9f265fe1
https://doi.org/10.1016/j.nut.2019.01.009
https://doi.org/10.1016/j.nut.2019.01.009
Publikováno v:
Journal of Functional Foods, Vol 48, Iss, Pp 54-64 (2018)
The present study was designed to investigate in-vivo cholesterol lowering effect of soy yogurt fortified with Spirulina platensis. The enrichment of soy yogurt with Spirulina platensis was performed with its addition in concentrations of 0.5%, 1.0%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba499d5d1a18cca8477e9f6b327d12bc
http://www.sciencedirect.com/science/article/pii/S1756464618303438
http://www.sciencedirect.com/science/article/pii/S1756464618303438
Autor:
SHALINI BISWAS, SAMADRITA SENGUPTA
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e1737
In the last few decades, there has been a growing interest in the production of Nano protein particles from food protein. The term Nanotechnology refers to the formation of materials, devices, and systems by manipulating their matter into a length sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42b13fcc832aeffd8c4244aa1210b1e1
https://doi.org/10.55251/jmbfs.1737
https://doi.org/10.55251/jmbfs.1737
Autor:
Jayati Bhowal, Samadrita Sengupta
Publikováno v:
LWT. 86:473-482
Dietetic rasgulla (cheese ball) made from deoiled edible quality soy or sesame flour is known as non-dairy rasgullas (NDRs). Dietetic rasgullas were supplemented with specific antioxidant such as oryzanol obtained from rice bran oil (RBO). All the ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50ca2ac19b7edb81756f6a7483db8a3c
https://doi.org/10.1016/j.lwt.2017.08.033
https://doi.org/10.1016/j.lwt.2017.08.033
Autor:
Samadrita Sengupta, Jayati Bhowal
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 6:1081-1085
In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of Spirulina platensis incorporated soy yogurt production such as temperature, time, and amount of Spirulina platensis on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c65be98d2483a375225e800f22356a6e
https://doi.org/10.15414/jmbfs.2017.6.4.1081-1085
https://doi.org/10.15414/jmbfs.2017.6.4.1081-1085
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 6:1107-1111
Non-dairy rasgulla NDR (cheese ball) were manufactured from soybean milk using different types ofcoagulants such as citric acid, lactic acid, tartaric acid and calcium lactate (2% each). Dairy rasgulla procured from local market was used as control (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd77a21735c810ebf49e378f4b4e96df
https://doi.org/10.15414/jmbfs.2017.6.4.1107-1111
https://doi.org/10.15414/jmbfs.2017.6.4.1107-1111
Autor:
Jayati Bhowal, Samadrita Sengupta
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 6:1001-1006
Spirulina platensis was discussed as an active compound with regard to the combined effects with soy yogurt in dried food formulation. Drying influenced the microscopic, and antioxidant properties of soy yogurts, and could be used to create new funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07b28b0b9a54a7d028157d464401d3b8
https://doi.org/10.15414/jmbfs.2017.6.4.1001-1006
https://doi.org/10.15414/jmbfs.2017.6.4.1001-1006