Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Sila Bhattacharya"'
Publikováno v:
International Journal Bioautomation, Vol 15, Iss 3, Pp 159-172 (2011)
Response surface methodology was used for the optimization of shoot bud response and shoot bud induction in leaf explants of Solanum melongena cultivar Arka Shirish. Three independent variables were evaluated for shoot bud response and shoot bud indu
Externí odkaz:
https://doaj.org/article/dfc2984dc3f642e9bdc74b7c699ba6b1
Publikováno v:
Journal of Food Science and Technology. 55:782-791
The starch and starch gels from green gram (GG) and foxtail millet (FM) were characterised for their physicochemical, thermal and microstructural characteristics; the features of shape and size were determined by image analysis. Both GG and FM formed
Autor:
Monika Gupta, Sila Bhattacharya
Publikováno v:
Journal of Food Science and Technology. 54:3989-3999
Grain-based fabricated snacks from non-wheat grains (amaranth, finger millet, sorghum and black gram) were used to prepare puffed snacks employing the method of hot air toasting. The functional characteristics and sensory attributes of the snack were
Autor:
P. Nagaprabha, Sila Bhattacharya
Publikováno v:
LWT - Food Science and Technology. 65:917-923
The solegel transitionwas investigated employing temperature sweep tests from 60 to 25 �C. Four model sol dispersions, prepared from the green gram and foxtail millet flour, and their isolated starches, were examined. The formed gels were determine
Publikováno v:
Food and Bioprocess Technology. 8:2298-2308
The absence of gluten in proso millet offers difficulty to shape the dough for the preparation of products. The effects of hydrocolloids like gum acacia, guar gum, xanthan gum, carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC), and
Publikováno v:
Journal of Food Science and Technology. 53:649-657
The effect of alkali pre-treatment on the nutritional, anti-nutritional and functional properties of moringa (Moringa oleifera) leaf flour (MLF), and sensory assessment of MLF-based snack product was investigated. The pre-treatment reduced the conten
Autor:
P. Nagaprabha, Sila Bhattacharya
Publikováno v:
International Journal of Food Properties. 18:1865-1875
The textural characteristics of gels formed with green gram (Vigna radiata L.) flour at different concentrations (8–14 g/100 g, dry solid basis) along with selected cations were studied. Gels were prepared at different concentrations of monovalent
Publikováno v:
LWT - Food Science and Technology. 59:889-895
Two varieties of foxtail and one variety of proso millet were milled to obtain brown and polished grains. The flours from these milled fractions along with whole grain flour were evaluated for nutrient composition, antinutritional factors and flour f
Autor:
Sila Bhattacharya
Publikováno v:
Brown Rice ISBN: 9783319590103
Brown rice is the dehusked or dehulled whole grain rice possessing bran and germ. The presence of bran and germ makes the brown rice to contain a significant amount of dietary fiber, vitamins, and minerals which are present in negligible quantities i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::339c978d5b00a80b87a65cfd48c7bdd0
https://doi.org/10.1007/978-3-319-59011-0_6
https://doi.org/10.1007/978-3-319-59011-0_6
Publikováno v:
International Journal of Food Science & Technology. 49:2214-2222
Summary The time-independent and time-dependent rheological characteristics were determined for blackgram pastes before and after fermentation, and related them with the quality attributes of the fried snack made from these pastes. The circular-shape