Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Shagufta Rizwana"'
Drying kinetics and image-based identification of drying end point during parboiling of komal chawal
Autor:
Shagufta Rizwana, Singamayum Firdosh Nesha, Kamlesh Kumar, Sarlin Pohthmi, Manuj Kumar Hazarika
Publikováno v:
Journal of Agriculture and Food Research, Vol 13, Iss , Pp 100646- (2023)
During the process of parboiling, steamed rice goes through a process of drying till a suitable moisture content for storage. This work is based on classifying suitable moisture content of less than 13% for storage. Further, this classification is us
Externí odkaz:
https://doaj.org/article/a537321ba53f466dbb15e3ba68f17ab4
Publikováno v:
Journal of Agriculture and Food Research, Vol 11, Iss , Pp 100504- (2023)
The present study intended to prepare stuffed red chilli pickles using a traditional recipe that is commonly followed in the northern part of India. A fuzzy approach was applied to characterise the sensory attributes of prepared pickles during storag
Externí odkaz:
https://doaj.org/article/cb66c4dcdbf043ac8bf7588d5cb3b4c3
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323956444
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b4e9f678b60fd39200707856d0ea8db
https://doi.org/10.1016/b978-0-323-95644-4.00010-3
https://doi.org/10.1016/b978-0-323-95644-4.00010-3
Autor:
Olufunmilola Adunni Abiodun, Shalom Olamide Abiodun, Nadia Akram, Akbar Ali, Caglar Altay, Fozia Anjum, Abimbola Kemisola Arise, Figen Balo, Tarun Kanti Bandyopadhyay, Kailash Barman, Pranjal K. Baruah, Sri Bharti, Biswanath Bhunia, Tanveer Hussain Bokhari, Suresh Chandra Biswas, Pinku Chandra Nath, Adnan Fatih Dagdelen, Jonali Das, Ayse Neslihan Dundar, Adeshina Fadeyibi, Kashish Gupta, Uzma Hira, Muhammad Husnain, null Inamuddin, Pallavi Jain, Shambhavi Jaiswal, Shamim Ahmed Khan, Bably Khatun, Mustafa Kucuktuvek, T.K. Maji, Asim Mansha, Shashi Kiran Misra, Tanzeel Munawar, Nishithendu Bikash Nandi, Prakash Kumar Nayak, Kamla Pathak, Muthiah Perumalsamy, Vipul Prajapati, Khawaja Taimoor Rashid, Shagufta Rizwana, Biplab Roy, Salona Roy, Muhammad Saeed, Oya Irmak Sahin, Deepanka Saikia, Furkan Turker Saricaoglu, Partha Pratim Sarma, V.P. Sharma, Madhur Babu Singh, Prashant Singh, Lutfu S. Sua, Mira chares Subash, Muhammad Usman
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323956444
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f505ae6b24eea37e923352b31d2839c
https://doi.org/10.1016/b978-0-323-95644-4.01002-0
https://doi.org/10.1016/b978-0-323-95644-4.01002-0
Publikováno v:
Shelf Life and Food Safety ISBN: 9781003091677
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48c6e1cb3aa8f56f33665e40935e268e
https://doi.org/10.1201/9781003091677-4
https://doi.org/10.1201/9781003091677-4
Near infrared‐based process analytical technology module for estimating gelatinization optimal point
Autor:
Shagufta Rizwana, Manuj Kumar Hazarika
Publikováno v:
Journal of Food Process Engineering. 45
Autor:
Manuj Kumar Hazarika, Shagufta Rizwana
Publikováno v:
Journal of The Institution of Engineers (India): Series A. 101:579-587
Near-infrared (NIR) spectroscopy was investigated to relate the intrinsic properties of rice to its extrinsic properties, and thereby, to provide a better solution at the consumer’s level for identification of rice characteristics. Spectral data in
Publikováno v:
International Journal of Engineering Science and Technology. 8:122-130
Publikováno v:
International Journal of Gastronomy and Food Science. 26:100426
Network theory-based analysis of food pairing behaviour, a recent research trend on food preference based on flavour was applied to examine the food recipes from the state of Assam, India, being called Assamese cuisine. The analysis was implemented b