Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Sathyendra Rao"'
Autor:
Thirupathaiah Yeruva, Harishkumar Jayaram, Ravindra Aurade, Manthira Moorthy Shunmugam, Vijay S Shinde, Sathyendra Rao Baragi Venkatesharao, Mary Josepha Azhiyakathu
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100382- (2023)
The mulberry silkworm, Bombyx mori pupae, is a major by-product of the silk reeling industry and has received considerable attention in recent years due to the presence of various essential nutrients and bioactive compounds. The crude protein content
Externí odkaz:
https://doaj.org/article/20912421124f4882999cded837cbd21f
Autor:
Sunil Kumar, B.T., Sathyendra Rao, B.V., Swathi, S., Vanajakshi, V., Hebbar, H. Umesh, Singh, Sridevi Annapurna
Publikováno v:
In Food Bioscience October 2024 61
Autor:
Yeruva, Thirupathaiah, Jayaram, Harishkumar, Aurade, Ravindra, Shunmugam, Manthira Moorthy, Shinde, Vijay S, Baragi Venkatesharao, Sathyendra Rao, Azhiyakathu, Mary Josepha
Publikováno v:
In Food Chemistry Advances December 2023 3
Autor:
Anjali Rana, Oorjitha Dogiparthi, Suresh D. Sakhare, B. V. Sathyendra Rao, Aashitosh A. Inamdar
Publikováno v:
Journal of Food Science and Technology. 60:2042-2049
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5decdf18adfbd03894124f23d7a0c16d
https://doi.org/10.1007/s13197-023-05738-8
https://doi.org/10.1007/s13197-023-05738-8
Akademický článek
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Publikováno v:
In Food Chemistry 15 May 2016 199:330-338
Evaluation of size reduction and expansion on yield and quality of cumin ( cuminum cyminum) seed oil
Publikováno v:
In Journal of Food Engineering 2008 84(4):595-600
Publikováno v:
Food Chemistry. 199:330-338
Whole grain quinoa and its milled fractions were evaluated for their phenolic composition in relation to their antioxidant properties and inhibitory effects on α-amylase and α-glucosidase activities. Compositional analysis by HPLC-DAD showed that t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ee52b2d1d544c66177e0336c1aa2283
https://doi.org/10.1016/j.foodchem.2015.12.025
https://doi.org/10.1016/j.foodchem.2015.12.025
Publikováno v:
Journal of Cereal Science. 68:1-7
Foxtail millet was evaluated for its potential to prepare semolina. It was observed that the millet needed pre-treatment to obtain uniform sized semolina fractions. The pre-treated millet was evaluated for dehusking efficiency, hardness, color and mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66f58b1d2a6ecceec087b8fde61c1816
https://doi.org/10.1016/j.jcs.2015.11.003
https://doi.org/10.1016/j.jcs.2015.11.003