Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Shubhangi Mahadeo Thakre"'
Autor:
Ravi Kant Agrawal, Camila Delinski Bet, Mamta Bhardwaj, Júlio Cesar de Carvalho, Jorge Alberto Vieira Costa, Carlos M. Cruz, Luis Cuadros-Rodríguez, Sneh Lata Dass, Ivo Mottin Demiate, Swarnima Dey, Vincent Dumouilla, Claude-Gilles Dussap, Isabela de Andrade Arruda Fernandes, Charles Windson Isidoro Haminiuk, Leonardo Wedderhoff Herrmann, Vivian Cristina Ito, Hissashi Iwamoto, Ana M. Jiménez-Carvelo, Nilesh Balasaheb Kardile, Shaghaf Kaukab, Aman Kaushik, Ankan Kheto, Anastasios Koidis, Deepak Kumar, Keshav Kumar, Yogesh Kumar, Chamarajanagar Ravish Kumkum, Luiz Gustavo Lacerda, Alka Mishra, Shirin Mittal, Michele Greque de Morais, Juliana Botelho Moreira, Sanchita Biswas Murmu, Rani Mythri, Ashok Pandey, Sunil Pareek, Alessandra Cristina Pedro, Cristine Rodrigues, Narashans Alok Sagar, Konnadath Rajan Sandhya, Dharmesh Saxena, Egon Schnitzler, A. P. Mahanta Sharma, Sanjeev Kumar Sharma, Meemansha Sharma, Jéssica Teixeira da Silveira, Ramveer Singh, Vinay Singh, Ankit Sinha, Ranjna Sirohi, Carlos Ricardo Soccol, Gopalakrishnan Nair Sruthy, Thongam Sunita, Ayon Tarafdar, Natascha Amalio Teixeira, Shubhangi Mahadeo Thakre, Gilles Trystram, Munise Zaparoli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b79ec24777f255f53b27a957b396a88
https://doi.org/10.1016/b978-0-323-91158-0.00060-0
https://doi.org/10.1016/b978-0-323-91158-0.00060-0
Publikováno v:
Agricultural Research. 9:400-409
Thermal degradation kinetics of total carotenoids and colour of mixed juice were evaluated during heating at 70, 80, 90 and 100 °C (0 to 3 h). It was observed that total carotenoid and colour degradation followed a first-order reaction between tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2316e22938972945af068b164805e700
https://doi.org/10.1007/s40003-019-00434-6
https://doi.org/10.1007/s40003-019-00434-6
Publikováno v:
Journal of Food Process Engineering. 43
Puran is a stuffing of puran poli (sweet flat bread)—an Indian traditional cuisine made from the mixture of cooked chickpea splits and jaggery. Instant puran powder (IPP) was made by hot air drying (HAD) and vacuum drying (VD) at different temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a78228d4fe79c1b267d74c2b95ef0e1
https://doi.org/10.1111/jfpe.13137
https://doi.org/10.1111/jfpe.13137