Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sanjib K. Paul"'
Publikováno v:
Food Reviews International. 35:505-535
Zinc oxide nanomaterial (ZnO-NM), synthesized by a variety of approaches, has become one of the most explored nano-sized inorganic compounds and is rapidly gaining interest in the food and allied industries. Present status of application of ZnO-NMs i
Publikováno v:
Journal of Food Science and Technology. 55:2446-2456
In the present work experiments were carried out to optimize coating formulation in central composite rotatable design varying chitosan and glycerol concentration from 0.5 to 3% (w/w) and 0 to 3% (w/w) respectively as two independent factors. Total c
Autor:
Pauline Aluka, C. Anandharamakrishnan, Charles Elias Assmann, Francine Carla Cadoná, Nicoleta Constantin, Ortansa Csutak, Ivana Beatrice Mânica da Cruz, Beatriz da Silva Rosa Bonadiman, Audrei de Oliveira Alves, Sharvari Deshpande, V. Devi Rajeswari, Elixabet Diaz-de-Cerio, Georgiana Duta-Cornescu, Alberto Farinetti, Rosa Garcia-Estepa, Belén Garcia-Villanova, Eduardo Guerra-Hernandez, Alina Maria Holban, K.R. Jolvis Pou, Daniela Anca Lazăr, Monica Rosa Loizzo, Iulia Ioana Lungu, Alencar Kolinski Machado, Santanu Malakar, Anna Vittoria Mattioli, Mara Mădălina Mihai, Marco Aurélio Echart Montano, Yoriyuki Nakamura, Kahiu Ngugi, O.J. Onaolapo, A.Y. Onaolapo, Teodora Cristiana Oţelea, A. Panneerselvam, Sanjib K. Paul, Paleerath Peerapen, Maria Daniela Pojoga, Mircea Ioan Popa, Mădălina Preda, Genţiana Mihaela Iulia Predan, Matteo Ballerini Puviani, Donatella Restuccia, Ionela Sarbu, Alexandra Simon-Gruita, Shubhi Singh, Umile Gianfranco Spizzirri, Visith Thongboonkerd, Keiko Unno, Vito Verardo, Grazielle Castagna Cezimbra Weis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7411bfecea52f1eea198c36d4aacc272
https://doi.org/10.1016/b978-0-12-815864-7.09992-x
https://doi.org/10.1016/b978-0-12-815864-7.09992-x
Tea made from leaves of Camellia sinensis is considered to be one of the inexpensive and most habitually consumed aromatic beverages covering two-thirds of the world population. There are two main approaches for processing tea: orthodox method, and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50cced2ebe160476328e06dfa7c7d080
https://doi.org/10.1016/b978-0-12-815864-7.00004-0
https://doi.org/10.1016/b978-0-12-815864-7.00004-0
Publikováno v:
Journal of food science and technology. 55(7)
In the present work experiments were carried out to optimize coating formulation in central composite rotatable design varying chitosan and glycerol concentration from 0.5 to 3% (w/w) and 0 to 3% (w/w) respectively as two independent factors. Total c
Autor:
Sanjib K. Paul, Jatindra K. Sahu
Publikováno v:
International Journal of Food Engineering. 10:457-465
The juice extracted from carambola (Averrhoa carambola L.) fruits was used for wine production after reconstituting with distilled water, 50% (w/v) sugar syrup and 0.1 N oxalic acid at different concentrations to attain a range of different independe
Publikováno v:
Food Chemistry. 128:284-291
The properties of starch extracted from jackfruit ( Artocarpus heterophyllus Lam.) seeds, collected from west Assam after acid–alcohol modification by short term treatment (ST) for 15–30 min with concentrated hydrochloric acid and long term treat