Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Sangeeta Saikia"'
Autor:
Sangeeta Saikia, Nikhil Kumar Mahnot, Charu Lata Mahanta, Pronobesh Chattopadhyay, Amit Agnihotri
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 19, Iss 1, Pp 14-21 (2020)
Carambola pomace rich mix fruit juice beverage powder was optimized and developed by spray drying using response surface methodology. Maltodextrin concentration and inlet temperature were taken as two independent variables. The response variables wer
Externí odkaz:
https://doaj.org/article/65230cf814f14da9b18e0415f901c480
Publikováno v:
Advances in Food Process Engineering ISBN: 9781003303848
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3554760ce4e6940aae452d8d3c283c5c
https://doi.org/10.1201/9781003303848-14
https://doi.org/10.1201/9781003303848-14
Publikováno v:
Novel Processing Methods for Plant-Based Health Foods ISBN: 9781003284109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14deea1fd4c1ebe1f60eaa23bd5e220d
https://doi.org/10.1201/9781003284109-12
https://doi.org/10.1201/9781003284109-12
Autor:
Nikhil Kumar Mahnot, Charu Lata Mahanta, Amit Agnihotri, Sangeeta Saikia, Pronobesh Chattopadhyay
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 19, Iss 1, Pp 14-21 (2020)
Carambola pomace rich mix fruit juice beverage powder was optimized and developed by spray drying using response surface methodology. Maltodextrin concentration and inlet temperature were taken as two independent variables. The response variables wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d70ee316449b19e0a5f405342ce936f3
http://www.sciencedirect.com/science/article/pii/S1658077X17304411
http://www.sciencedirect.com/science/article/pii/S1658077X17304411
Publikováno v:
Marine Niche: Applications in Pharmaceutical Sciences ISBN: 9789811550164
Edible seaweeds—superfoods of our waterways—are algae, botanically classified majorly into green (Chlorophyta), brown (Phaeophyta) and red (Rhodophyta) groups. They are a rich source of protein, dietary fibre, vitamins, minerals as well as polyph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d23b10acd497e172ecb3122663fd59b
https://doi.org/10.1007/978-981-15-5017-1_10
https://doi.org/10.1007/978-981-15-5017-1_10
Publikováno v:
Food Bioscience. 13:15-20
Thirteen selected fruits were studied for their phytochemical content and antioxidant activity. The highest total phenolic content was observed in black jamun followed by litchi, bogi jamun, amla, hog plum, pani jamun and carambola. Amla showed the h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::680d8802bc2ef03f436743468e05262f
https://doi.org/10.1016/j.fbio.2015.11.003
https://doi.org/10.1016/j.fbio.2015.11.003
Autor:
Sangeeta Saikia, Charu Lata Mahanta
Publikováno v:
Journal of Food Science and Technology. 53:1496-1504
A comparative study was done on the health promoting and functional properties of the fibers obtained as by-products from six fruits viz., pomace of carambola (Averrhoa carambola L.) and pineapple (Ananas comosus L. Merr), peels of watermelon (Citrul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e99ab4ef6614008ae90af9509692497
https://doi.org/10.1007/s13197-015-2120-9
https://doi.org/10.1007/s13197-015-2120-9
Publikováno v:
Journal of food science and technology. 56(2)
The North-Eastern region of India is known for its rich flora and has great potential for honey production. Honey samples collected from local markets of different regions of North-East India viz. Shillong, Sohra, Mawsynram, Jorhat and Tezpur were an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63afd52b14df814433a4b6b78392e60d
https://pubmed.ncbi.nlm.nih.gov/30906030
https://pubmed.ncbi.nlm.nih.gov/30906030
Publikováno v:
Food Chemistry. 171:144-152
Optimised of the extraction of polyphenol from star fruit ( Averrhoa carambola ) pomace using response surface methodology was carried out. Two variables viz. temperature (°C) and ethanol concentration (%) with 5 levels (−1.414, −1, 0, +1 and +1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46f2f20316a24dc367e286d6804a5351
https://doi.org/10.1016/j.foodchem.2014.08.064
https://doi.org/10.1016/j.foodchem.2014.08.064