Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Santosh Chopde"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100085- (2020)
Incorporation of bioactive ingredients to food product is the most active research area in the field of food processing, mainly because of their health-promoting benefits. Direct incorporation of these ingredients to the food system results in their
Externí odkaz:
https://doaj.org/article/4e8c7b8f04394bee933355e4066c0e0b
Publikováno v:
Asian Journal of Dairy and Food Research. 38
Earlier strategies for progress of agriculture sector in India were focused principally on raising agricultural output and improving food security. The net result is the farmer’s absolute income remained low which lead to agrarian distress. The cou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::109c9f4a10fe14c69a58505d9e9916dc
https://doi.org/10.18805/ajdfr.dr-1484
https://doi.org/10.18805/ajdfr.dr-1484
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss, Pp 100085-(2020)
Incorporation of bioactive ingredients to food product is the most active research area in the field of food processing, mainly because of their health-promoting benefits. Direct incorporation of these ingredients to the food system results in their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b20edc7f2d22ca433330412fae4f87b3
https://doi.org/10.1016/j.jafr.2020.100085
https://doi.org/10.1016/j.jafr.2020.100085
Publikováno v:
Agricultural Reviews. 38
Quality inspection of food is a tedious and labor intensive process. Ever-increasing population, losses in handling and processing and the increased expectation of food products of high quality and safety standards has raised the need for accurate, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecb6743f959039031277bed628f208af
https://doi.org/10.18805/ag.v38i02.7940
https://doi.org/10.18805/ag.v38i02.7940
Publikováno v:
Asian Journal of Dairy and Food Research.
Study was conducted to assess the effect of substitution of water with paneer whey in bread making on the dough characteristics and organoleptic attributes of milk bread. Water was substituted with paneer whey in four different percentages .i.e. 25%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cd66377e9732499754ed2d2d4f4ddbc
https://doi.org/10.18805/ajdfr.v0iof.9615
https://doi.org/10.18805/ajdfr.v0iof.9615
Publikováno v:
Asian Journal of Dairy and Food Research. 35
Scraped surface heat exchanger (SSHE) was integrated with conical process vat (CPV) for in-line production of rabri. Response surface methodology was applied to optimize the process parameters on the basis of sensory score, chromatic and textural att
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0462463411880c535c2da13009c38c94
https://doi.org/10.18805/ajdfr.v35i1.9245
https://doi.org/10.18805/ajdfr.v35i1.9245
Publikováno v:
Asian Journal of Dairy and Food Research. 34
The objective of this study was evaluation of the shelf life of reconstituted kheer packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d213c9cbea998b2effaa75c88bdb32b1
https://doi.org/10.18805/ajdfr.v34i4.6876
https://doi.org/10.18805/ajdfr.v34i4.6876
Publikováno v:
Agricultural Reviews. 35:287
In the recent past, there has been a rapid increase in the popularity of probiotic health-based products. Benefits of probiotics to human and animal health have been proven in many of scientific research. Survival and stability of probiotic organisms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb0737c2e03003b3d1c6230e4dfdd0a
https://doi.org/10.5958/0976-0741.2014.00916.7
https://doi.org/10.5958/0976-0741.2014.00916.7