Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Snehasis Chakraborty"'
Autor:
Nidhi Nayak, Rohan Rajendraji Bhujle, N.A. Nanje-Gowda, Snehasis Chakraborty, Kaliramesh Siliveru, Jeyamkondan Subbiah, Charles Brennan
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e30921- (2024)
Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional metho
Externí odkaz:
https://doaj.org/article/080f66bf3ff740c38ede1d2d1346c432
Autor:
Lubna Shaik, Snehasis Chakraborty
Publikováno v:
Foods, Vol 13, Iss 13, p 1996 (2024)
Designing a pasteurization con dition for sweet lime juice while ensuring microbial safety, enzymatic stability, and high nutritional quality is crucial for satisfying stakeholder demands. The present research investigates the effects of matrix pH, u
Externí odkaz:
https://doaj.org/article/1cf983fb7507427a8257ee32678d2e2e
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100333- (2023)
Ascorbic acid (AA) is a highly sensitive nutrient, which degrades at high temperatures (>60 °C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of pasteurization on AA in juices. This review attempts to propose
Externí odkaz:
https://doaj.org/article/fbf266138d6347618c7996b03207ebe6
Publikováno v:
Journal of Agriculture and Food Research, Vol 13, Iss , Pp 100650- (2023)
Processing of dehydrated onion shreds involves contamination during peeling, chopping, and dehydration. Pre-treatments such as blanching, dipping and soaking in chemical solutions reduce the contamination prior to dehydration. Post dehydration treatm
Externí odkaz:
https://doaj.org/article/58865d5374fe4c5c81b9d2161dc1e2d3
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100229- (2022)
Fruits and their products are significant sources of micronutrients and health-promoting compounds. Its high-water activity nature makes it suitable for the growth of various spoilage microorganisms (Salmonella, Listeria spp., Bacillus spp., etc.). T
Externí odkaz:
https://doaj.org/article/3ab06dce093c4d7bb575c4a642f7fcee
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100032- (2022)
Onion and dehydrated onion products are produced and consumed more than any other agriproduct in India. Massive losses are seen due to poor storage conditions, and thereby, economic loss. Dehydration of onion products is commonly employed to extend t
Externí odkaz:
https://doaj.org/article/7560e8804f624df5bf627a3a3e9b60bc
Publikováno v:
Drying Technology. :1-19
Autor:
Lubna Shaik, Snehasis Chakraborty
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:4716-4737
Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0
Publikováno v:
Drying Technology. 40:2550-2567
Autor:
Snehasis Chakraborty, Somnath Basak
Publikováno v:
Trends in Food Science & Technology. 123:114-129