Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Sanjib Kr Paul"'
Autor:
Cristóbal N. Aguilar, Bañuelos María Antonia, Morata Antonio, Suárez-Lepe José Antonio, Emese Biró, Carmen G. Boeriu, Monica Butnariu, Alina Butu, Laura Canonico, M. Chavez-Gonzalez, Lee Suan Chua, Maurizio Ciani, Teodora Coldea, Francesca Comitini, Beatriz Coutiño, Alma Irene Corona Cruz, Gabriela del Carmen Esapadas Aldana, Rositsa Denkova, A.C. Flores, Bogdan Goranov, K.D.P.P. Gunathilake, Pranita Hazarika, Vasil Iliev, Loira Iris, K.R. Jolvis Pou, Georgi Kostov, Sofia Lalou, Santanu Malakar, Fani Th. Mantzouridou, Elena Mudura, Siti Marhaida Mustafa, Lucia Oro, T. Ozdal, Sanjib Kr Paul, Francisc Peter, Raúl Rodríguez, Jorge Carlos Ruiz-Ruiz, Maira Rubí Segura-Campos, L. Sepúlveda, Vesela Shopska, H. Ranjit Singh, Khongsak Srikaeo, E.C. Tamer, Anamaria Todea, Maria Z. Tsimidou, G. Vela-Gutiérrez, P. Yolci-Omeroglu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bfcba37d5e0e43198ab8f7c5048be62
https://doi.org/10.1016/b978-0-12-816678-9.09992-6
https://doi.org/10.1016/b978-0-12-816678-9.09992-6
Biotechnology has played a significant role in the development of beverage production. Improvement of functional beverages, flavor enhancement, bio-preservation, probiotics, value addition, and enzyme modification for the production of beverages are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ffedb42d49748e39a9b74a35beb5c22
https://doi.org/10.1016/b978-0-12-816678-9.00001-1
https://doi.org/10.1016/b978-0-12-816678-9.00001-1
Autor:
Asif Ahmad, Zaheer Ahmed, Lorenzo Albanese, Purva Asrani, Rajesh Kumar Asrani, Shamee Bhattacharjee, Cristina Calvo-Porral, Manabendra Dutta Choudhury, Prakash Roy Choudhury, Ömer Utku Çopur, Subrata Das, Javier A. Dávila, Ana Djordjevic, Himjyoti Dutta, Aly Farag El Sheikha, Elisa Giacosa, Valentina Hernández, Bige İncedayı, Azime Özkan Karabacak, Fernando M. Lanças, Sonia C. Lizcano, Francesco Meneguzzo, Deepa Nath, Semih Otles, Vikram Patial, Sanjib Kr Paul, Priyanka Saha, Aysegul Sakalli, Felipe A.T. Serafim, Anupam Das Talukdar, Lidio M. Valdez, Nataša Veličković, Viroj Wiwanitkit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4df617c7ceece4bf62aa010fdb6ad2eb
https://doi.org/10.1016/b978-0-12-815260-7.09990-9
https://doi.org/10.1016/b978-0-12-815260-7.09990-9
Autor:
Sanjib Kr Paul, Himjyoti Dutta
Kombucha drink is basically a fermented, lightly effervescent, sweetened black, or green tea drinks that are commonly referred as functional beverages for their health benefits. It is an unconventional remedy against a number of immune and ageing-rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a18968086f3b582d6b609d49bc82b4e
https://doi.org/10.1016/b978-0-12-815260-7.00008-0
https://doi.org/10.1016/b978-0-12-815260-7.00008-0
Publikováno v:
Journal of Food Science and Technology. 53:2334-2341
In the study, the storage life of vacuum puffed honey powder at accelerated storage environment (90 % relative humidity and 36 °C) was computed by determining the sticky-point moisture content as the critical parameter of the honey powder. The value
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a87034e91f75d6894aef9197f69c9c
https://doi.org/10.1007/s13197-016-2204-1
https://doi.org/10.1007/s13197-016-2204-1
Autor:
Himjyoti Dutta
Amylose is the linear polymeric fraction of starch which has its unique characteristics leading to its specific role in the application of starches and its own. Amylose forms a significant proportion of the macromolecular structure of starch. Written
Publikováno v:
Journal of Food Science & Technology; May2016, Vol. 53 Issue 5, p2334-2341, 8p
Autor:
Ram Prasad
Agriculture is the oldest occupation in both India and the world. In India, more than 620 million tons of agricultural waste are produced annually, out of which only 25-30 percent is utilized for livestock feeding and energy production. Most of the I
Autor:
Gustavo Molina, Zeba Usmani, Minaxi Sharma, Rachid Benhida, Ramesh Chander Kuhad, Vijai Kumar Gupta
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry.
Autor:
Myriam Huijs
This volume includes seven chapters, each of which detail recent advances in research and applications of food processing. Chapter One describes symbiotic foods and their effects on consumer health, mainly on obesity and gastrointestinal diseases, co