Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Shivani Chaturvedi"'
Autor:
Sajish Sagia, Anamika Sharma, Surender Singh, Shivani Chaturvedi, Pawan Kumar Singh Nain, Lata Nain
Publikováno v:
Electronic Journal of Biotechnology, Vol 44, Iss , Pp 60-68 (2020)
Background: Oleaginous yeasts can be grown on different carbon sources, including lignocellulosic hydrolysate containing a mixture of glucose and xylose. However, not all yeast strains can utilize both the sugars for lipogenesis. Therefore, in this s
Externí odkaz:
https://doaj.org/article/4780a5cda5464054bdd32da7777840ea
Autor:
Deepak Kumar, Praveen Kumar Sharma, Om Prakash, Shivani Chaturvedi, Suman Singh, Ch Mohan Sai Kumar, Ashween Deepak Nannaware, Alok Kalra, Prasant Kumar Rout
Publikováno v:
Renewable Energy. 194:448-458
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb153911a74ff2ab92b2b40793aa1f0d
https://doi.org/10.1016/j.renene.2022.05.098
https://doi.org/10.1016/j.renene.2022.05.098
Autor:
Naziya, Syed, Suman, Singh, Shivani, Chaturvedi, Ashween Deepak, Nannaware, Sunil Kumar, Khare, Prasant Kumar, Rout
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-32
The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01ff012462704145cf1650e95e10c9ab
https://doi.org/10.1080/10408398.2022.2068124
https://doi.org/10.1080/10408398.2022.2068124
Autor:
Deepak Kumar, Sunil Kumar Khare, Naziya Syed, Prashant Kumar, Prasant Kumar Rout, Shivani Chaturvedi, Chandan S. Chanotiya, Madhuri Gupta
Publikováno v:
Waste and Biomass Valorization. 13:3113-3126
Single cell oil (SCO) produced by yeast is an attractive alternative due to higher lipid yield in a limited space with naturally manipulating the quality. In the present study, the banana peel is used as a source of carbon for biotransformation by Rh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7db2deab89e59ed4e03dea4388cddc2b
https://doi.org/10.1007/s12649-022-01741-w
https://doi.org/10.1007/s12649-022-01741-w
Publikováno v:
Industrial Biotechnology. 18:20-31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9c0c5d2c7c65adb5c3a992e4b6b3992
https://doi.org/10.1089/ind.2021.0003
https://doi.org/10.1089/ind.2021.0003
Publikováno v:
Biorefinery: A Sustainable Approach for the Production of Biomaterials, Biochemicals and Biofuels ISBN: 9789811974809
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13f4a20a0dcf9dcdae89be56293a5620
https://doi.org/10.1007/978-981-19-7481-6_10
https://doi.org/10.1007/978-981-19-7481-6_10
Autor:
Prashant Kumar, Praveen Kumar Sharma, Shivani Chaturvedi, Chandan Singh Chanotiya, Prema Ranjan Rauta, Priyabrat Mohapatra, Prasant Kumar Rout
Publikováno v:
Catalysis Letters.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28df4183eb4f99232547fdae1c88c5bd
https://doi.org/10.1007/s10562-022-04195-w
https://doi.org/10.1007/s10562-022-04195-w
Autor:
Prashant Kumar, Praveen Kumar Sharma, Shivani Chaturvedi, Suman Singh, Shreya Tripathi, Huma Fatima, Minakshi Grover, Priyabrat Mohapatra, ChandanSingh Chanotiya, Prasant Kumar Rout
Bio-nanotechnologically produced nanoparticles (NPs) utilizing waste materials have been the main focus of the current research. There is a need for developing an advanced technology to reduce waste in an eco-friendly way. Therefore, presently the di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05fd4fe8c5f3dd3b416b9896d06d50af
https://doi.org/10.21203/rs.3.rs-2016614/v1
https://doi.org/10.21203/rs.3.rs-2016614/v1
Autor:
Shivani Chaturvedi, Sunil Kumar Khare, Santosh Satya, Jatindra K. Sahu, Shahenvaz Alam, Tanya Nagpal
Publikováno v:
J Food Sci Technol
Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4d52873726e38d743d1f30e3cae89ff
https://doi.org/10.1007/s13197-021-04984-y
https://doi.org/10.1007/s13197-021-04984-y
Autor:
Pawan Kumar Singh Nain, Shivani Chaturvedi, Anamika Sharma, Lata Nain, Sajish Sagia, Surender Singh
Publikováno v:
Electronic Journal of Biotechnology, Vol 44, Iss, Pp 60-68 (2020)
Background: Oleaginous yeasts can be grown on different carbon sources, including lignocellulosic hydrolysate containing a mixture of glucose and xylose. However, not all yeast strains can utilize both the sugars for lipogenesis. Therefore, in this s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::958a3f018678eaafaa0f213d30c6a9b8
http://www.sciencedirect.com/science/article/pii/S0717345820300099
http://www.sciencedirect.com/science/article/pii/S0717345820300099