Zobrazeno 1 - 10
of 201
pro vyhledávání: '"Sanjeev Anand"'
Autor:
Kritika Gaba, Sanjeev Anand
Publikováno v:
Dairy, Vol 4, Iss 4, Pp 630-649 (2023)
This review focuses on the potential opportunities to incorporate functional ingredients like probiotics in the dairy fat-rich matrix to develop functional foods. Many dietary guidelines and the relevant literature have in general indicated many bene
Externí odkaz:
https://doaj.org/article/2ae3bfb729314ce7acbeeb76eb3e1717
Publikováno v:
Fermentation, Vol 10, Iss 5, p 245 (2024)
Growing butter markets, domestically and globally, provide opportunities for value-added variants of butter. Adding probiotics to butter could boosts its bioactivity; however, maintaining probiotic viability during storage is a major challenge. Mathe
Externí odkaz:
https://doaj.org/article/b743cb34809642158b655636128712dc
Autor:
Taghreed Almalki, Sanjeev Anand
Publikováno v:
Dairy, Vol 4, Iss 1, Pp 100-107 (2023)
Thermoduric sporeformers survive heat treatment and can form biofilm on contact food surfaces that is difficult to clean and may cause cross contamination to milk products. It was hypothesized that cavitation would influence sporeformers’ ability t
Externí odkaz:
https://doaj.org/article/a9384e8e17034dbb82f150a9bd6981dd
Autor:
Diwakar Singh, Sanjeev Anand
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 12, Pp 9417-9425 (2022)
ABSTRACT: This study evaluates the effectiveness of a typical clean-in-place (CIP) protocol against in vitro biofilms on whey reverse osmosis (RO) membranes developed under static condition. Bacterial isolates obtained from RO membrane biofilms were
Externí odkaz:
https://doaj.org/article/77a786bd0a774780adb752f73c5bacf1
Autor:
Nancy Awasti, Sanjeev Anand
Publikováno v:
JDS Communications, Vol 3, Iss 2, Pp 97-100 (2022)
Current spore detection methods rely on culture techniques, with limitations of time, efficiency, and sensitivity. The bacterial spore coat contains calcium dipicolinic acid (CaDPA) as a major constituent, which could serve as a biomarker for bacteri
Externí odkaz:
https://doaj.org/article/28b2d080101c42e398a463474eb1042d
Autor:
Shayanti Minj, Sanjeev Anand
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 3, Pp 2038-2048 (2022)
ABSTRACT: Bifidobacterium animalis ssp. lactis ATCC27536 and Lactobacillus acidophilus ATCC4356 were encapsulated in a conjugated whey protein hydrolysate (WPH10) through spray drying. Probiotic cultures were added at the ratio of 1:1 into the conjug
Externí odkaz:
https://doaj.org/article/20caa9c1889c42e3b6ac0d8d9d971356
Autor:
Kritika Gaba, Sanjeev Anand
Publikováno v:
Fermentation, Vol 9, Iss 11, p 928 (2023)
The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was stan
Externí odkaz:
https://doaj.org/article/958c7614f4e847aa9773aa54301a0538
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 1, Pp 109-122 (2022)
ABSTRACT: Thermoduric bacteria are known to affect the quality of Cheddar cheese, with manifested defects including slits, weak body, and blowing. Thermoduric bacteria are likely to increase in numbers during cheese-making, as in-process conditions a
Externí odkaz:
https://doaj.org/article/8a5563cd9c1e4b5ba54bad0d115bb36d
Autor:
Sheetal Jha, Sanjeev Anand
Publikováno v:
Membranes, Vol 13, Iss 6, p 579 (2023)
Separation membranes have a wide application in the food industry, for instance, in the clarification/fractionation of milk, the concentration/separation of selected components, and wastewater treatment. They provide a large area for bacteria to atta
Externí odkaz:
https://doaj.org/article/b9bc6404d0fb4374bc8efa313b2f5183
Publikováno v:
JDS Communications, Vol 2, Iss 3, Pp 104-109 (2021)
Two different cheese starter cultures producing exopolysaccharides (EPS+: Streptococcus thermophilus strain ST3534 and Lactococcus lactis ssp. cremoris strain JFR+) and their isogenic EPS-negative (EPS−: S. thermophilus strain ST5842 and L. lactis
Externí odkaz:
https://doaj.org/article/ae6df3d6eb6c4f268aa0942c1c7e90af