Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Subhajit Ray"'
Autor:
Rangina Brahma, Subhajit Ray
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract Despite the fact that jackfruit seeds have been demonstrated to contain a variety of beneficial nutrients or bioactive components that add real value to meals, they remain underutilized due to limited commercial jackfruit production. They in
Externí odkaz:
https://doaj.org/article/814383499c49424d9d475266323c3a01
Autor:
Harsh Dadhaneeya, Prakash Kumar Nayak, Deepanka Saikia, Rajesh Kondareddy, Subhajit Ray, Radha krishnan Kesavan
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100279- (2023)
The present study aimed to design and evaluate the effect of different drying methods, viz. refractance window drying (RWD), hot air drying (HD), freeze-drying (FD) and vacuum drying (VD) on qualitative properties such as crude fiber, ash content, to
Externí odkaz:
https://doaj.org/article/6490d7358ac747d8be1b43a0b9942376
Autor:
Rangina Brahma, Subhajit Ray
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100119- (2022)
Jackfruit (Artocarpus heterophyllus) is a part of the Moraceae family, normally found in abundance in tropic and sub-tropic regions of Asia and it has been found to have various beneficial compounds which treat diseases. An environmental concern that
Externí odkaz:
https://doaj.org/article/33357517513648d58926e4c717323840
Autor:
Subhajit Ray, Peter R. Kinget
Publikováno v:
IEEE Journal of Solid-State Circuits. 58:1025-1036
Autor:
Rangina Brahma, Subhajit Ray
Publikováno v:
Journal of Food Technology Research. 9:120-134
The jackfruit (Artocarpus heterophyllus), a particular member of the Moraceae family, is abundantly found in Asia's tropical and subtropical regions, and it has been reported to have a range of useful properties that treat ailments. Jackfruit contain
Autor:
Utpalakshya Das, Subhajit Ray
Publikováno v:
International Journal on Food, Agriculture and Natural Resources. 3:30-36
This investigation aimed to undertake an effective waste management strategy by valorizing the functional potential of thermally processed tomato processed waste fragments collected from three different zones of different states of India viz. Shillon
Autor:
Jesparwell Lyngdoh, Subhajit Ray
Publikováno v:
Agriculture and Food Sciences Research. 9:50-58
The present study was designed to develop and evaluate the nutritional, functional, sensory properties and texture profile data of garlic peel powder fortified viz. 2%, 5% and 10% value added pukhelein and compared with control sample. Garlic peel sh
Autor:
Subhajit Ray
Publikováno v:
Advances in Food Process Engineering ISBN: 9781003303848
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95d256d38a5ef6cc8c883a9847c1f6a7
https://doi.org/10.1201/9781003303848-16
https://doi.org/10.1201/9781003303848-16
Autor:
Subhajit Ray
Publikováno v:
Journal of Food Technology Research. 9:55-63
Kinema was prepared by using the pure culture of Bacillus subtilis by the laboratory and traditional method. Now both these two kinema were dried in a batch type of tray drier at (65-70)0C for (8-10) hours and prepared to a fine powder. The chemical
Autor:
Subhajit Ray, Peter R. Kinget
Publikováno v:
2022 IEEE Symposium on VLSI Technology and Circuits (VLSI Technology and Circuits).