Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Sreejani Barua"'
Autor:
Hadis Rostamabadi, Ilkem Demirkesen, Behic Mert, Sreejani Barua, Rosana Colussi, Sabrina Feksa Frasson, Yong Wang, Seid Reza Falsafi
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1410-1444 (2024)
Abstract The ever‐increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modif
Externí odkaz:
https://doaj.org/article/62dbefb8f8004362887c461981263d63
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
IntroductionElephant foot yam starch is highly susceptible to enzymatic digestion. To address this, heat-moisture treatment (HMT) has been used to modify its digestive properties and functionalities. However, when using modified starch in various foo
Externí odkaz:
https://doaj.org/article/f96f7df4573e412baa6650863bd0938c
Autor:
Pradeep Kumar, Dipendra Kumar Mahato, Akansha Gupta, Surabhi Pandey, Veena Paul, Vivek Saurabh, Arun Kumar Pandey, Raman Selvakumar, Sreejani Barua, Mandira Kapri, Manoj Kumar, Charanjit Kaur, Abhishek Dutt Tripathi, Shirani Gamlath, Madhu Kamle, Theodoros Varzakas, Sofia Agriopoulou
Publikováno v:
Toxins, Vol 14, Iss 8, p 527 (2022)
Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium species, has the ability to infect a variety of foods both in the field and duri
Externí odkaz:
https://doaj.org/article/8e29b9252d334795bfca7948bb017b5b
Autor:
Madhu Kamle, Dipendra Kumar Mahato, Akansha Gupta, Shikha Pandhi, Nitya Sharma, Bharti Sharma, Sadhna Mishra, Shalini Arora, Raman Selvakumar, Vivek Saurabh, Jyoti Dhakane-Lad, Manoj Kumar, Sreejani Barua, Arvind Kumar, Shirani Gamlath, Pradeep Kumar
Publikováno v:
Toxins, Vol 14, Iss 2, p 85 (2022)
Citrinin (CIT) is a mycotoxin produced by different species of Aspergillus, Penicillium, and Monascus. CIT can contaminate a wide range of foods and feeds at any time during the pre-harvest, harvest, and post-harvest stages. CIT can be usually found
Externí odkaz:
https://doaj.org/article/ecff2d4bbbf4444c8c96474d92b0f048
Autor:
Sneh Punia Bangar, William Scott Whiteside, Shweta Suri, Sreejani Barua, Yuthana Phimolsiripol
Publikováno v:
International Journal of Food Science & Technology. 58:862-870
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67d994019dc74a1497a6d06effa7778
https://doi.org/10.1111/ijfs.16219
https://doi.org/10.1111/ijfs.16219
Autor:
Pradeep Kumar, Dipendra Kumar Mahato, Akansha Gupta, Shikha Pandhi, Sadhna Mishra, Sreejani Barua, Vidhi Tyagi, Arvind Kumar, Manoj Kumar, Madhu Kamle
Publikováno v:
International Journal of Food Science & Technology. 57:2171-2184
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2db75cc4a9bae07981c52a7cdaee7b97
https://doi.org/10.1111/ijfs.15563
https://doi.org/10.1111/ijfs.15563
Heat moisture treatment (HMT) was used to improve the functionalities of elephant foot yam starch (EFYS) by using selected heating techniques such as hot air oven (HAO), autoclave (AL), and microwave (MW). The swelling power and solubility were reduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::798fe54920e6d48961c098295ee04e64
https://doi.org/10.21203/rs.3.rs-2609226/v1
https://doi.org/10.21203/rs.3.rs-2609226/v1
Autor:
Maribel Abadias, Madiha Mohamed Abdel-Hay, Mohsin Bashir Aga, Ingrid Aguiló-Aguayo, Tawheed Amin, Javier R. Arballo, Vahid Baeghbali, Ricardo Durán Barón, Sreejani Barua, Iqra Bashir, Khalid Bashir, Omar Bashir, Shakeel Ahmad Bhat, Laura A. Campañone, Runu Chakraborty, José Reyes Chaparro, Aamir Hussain Dar, Ufaq Fayaz, Gousia Gani, Sandro M. Goñi, Sara Hedayati, Israel Hernández, Abida Jabeen, Seid Mahdi Jafari, Bisma Jan, Nusrat Jan, Dilpreet Kaur Jassal, Mohammad U.H. Joardder, Dinkar B. Kamble, Shafat Ahmad Khan, Alejandro R. Lespinard, Ishrat Majid, P. Mariadon Shanlang Pathaw, Rodolfo H. Mascheroni, María M. Mercatante, C. Mukhim, Jordi Ortiz, Virginia Prieto-Santiago, Hosahalli S. Ramaswamy, Savita Rani, Qurat -ul-Eain- Hyder Rizvi, María Janeth Rodríguez-Roque, Sayanti Roy, Md Fahim Shahriar, Rafeeya Shams, Harsimar Singh, Prem Prakash Srivastav, Tanya Luva Swer, Nantawan Therdthai, Hamed Vatankhah
Publikováno v:
Emerging Thermal Processes in the Food Industry ISBN: 9780128221075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a631c614229480cc125b66973595744
https://doi.org/10.1016/b978-0-12-822107-5.01002-3
https://doi.org/10.1016/b978-0-12-822107-5.01002-3
Autor:
null Abdullah, Imran Ahmad, Jasim Ahmed, Abdulwahab S. Almusallam, Ali Asghar, Noemi Baldino, A. Bannikova, Sreejani Barua, Santanu Basu, Toni-Ann Benjamin, Ankita Chandak, Betul Cilek Tatar, Sanju Bala Dhull, Domenico Gabriele, V. Glicerina, M.J. Hernández, M. Houška, S. Kasapis, Francesca Lupi, Abid Aslam Maan, Olga Mileti, Kasiviswanathan Muthukumarappan, Sara Naji-Tabasi, Akmal Nazir, Baris Ozel, Mecit Halil Oztop, S. Pérez-Quirce, S. Prakash, P. Ptaszek, Seyed M.A. Razavi, S. Romani, F. Ronda, Sayanti Roy, Sylwia Różańska, Serpil Sahin, A. Salvador, T. Sanz, A. Shakeel, Siddhartha Singha, Gulum Sumnu, Gabriela John Swamy, E. Tornberg, Gary Tucker, M. Villanueva, R. Žitný
Publikováno v:
Advances in Food Rheology and Its Applications ISBN: 9780128239834
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84819b0c9ead99ff0914ce2be5409ee4
https://doi.org/10.1016/b978-0-12-823983-4.00030-3
https://doi.org/10.1016/b978-0-12-823983-4.00030-3
Publikováno v:
Emerging Thermal Processes in the Food Industry ISBN: 9780128221075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f618e2ea8d7c477da5a15233fb4bfdae
https://doi.org/10.1016/b978-0-12-822107-5.00002-7
https://doi.org/10.1016/b978-0-12-822107-5.00002-7