Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Shubhneet Kaur"'
Publikováno v:
Nutrition & Food Science. 49:713-738
PurposeThis paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention
Publikováno v:
Chemical Engineering Communications. 207:123-138
Whey is considered as a by-product of dairy industries and commonly regarded as waste. Despite being a good source of nutrients (lactose, minerals, and bioactive peptides), it is commonly discarded...
Autor:
Shubhneet Kaur, Parmjit S. Panesar
Publikováno v:
Acta Alimentaria. 46:312-322
The utilization of potato waste liquid instead of synthetic substrates for lactic acid production cannot only reduce the production cost but also makes the process environment effective. Unlike many lactic acid bacteria, lactic acid producing Rhizopu
Autor:
Shubhneet Kaur, Ameeta Seehra
Publikováno v:
2019 International Conference on Communication and Electronics Systems (ICCES).
Inter-satellite Wireless Communication is the latter day technology in which communication can be done between two satellites. This paper reports the performance of Wavelength Division Multiplexing (WDM) using Chirped modulation technique, CSRZ modul
Autor:
Shubhneet Kaur, Parmjit S. Panesar
Publikováno v:
International Journal of Food Science & Technology. 50:2143-2151
Summary With the advancement in science and technology, the importance of bioconversion of industrial waste into value-added products through biotechnological route has been realised. Moreover, to make the process economic and environment responsive,
Publikováno v:
Current Opinion in Food Science. 1:70-76
Different industries related to the agriculture sector generate a lot of waste in the form of peels, seeds, whey, waste liquid, molasses, bagasse, and so on. The generated waste is not only biodegradable in nature but also rich in nutrient components
Publikováno v:
International Journal of Food Properties. 17:1055-1066
Grain quality attribute tests based on physicochemical, textural, pasting, and in vitro digestion properties of eight different rice cultivars were studied. Basmati varieties showed higher values of amylose content, iodine absorption, blue value, har
Autor:
Shubhneet Kaur, Parmjit S. Panesar
Rice plays an important role in human nutrition and in agricultural practices. There are two cultivated ( Oryza sativa and Oryza glaberrima ) and 21 wild species of rice. Rice grains are mainly composed of carbohydrates followed by proteins, fat, vit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab35af93a5762171e575ed32368c5113
https://doi.org/10.1016/b978-0-12-384947-2.00596-1
https://doi.org/10.1016/b978-0-12-384947-2.00596-1
Publikováno v:
Journal of Food Quality. 34:435-441
Physical, chemical and cooking properties of some newly developed basmati and non-basmati varieties of rice were studied, which showed significant variations within different quality parameters. The longer kernel length, intermediate amylose content,