Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Subhamoy Dhua"'
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100341- (2023)
Till now from the time of invention of carbon dots (CDs), continuously grabbing the attention of the researchers due to their unique characteristics like nano size range (
Externí odkaz:
https://doaj.org/article/e007403ce7f4492893b28ff080bde28b
Autor:
Arun Kumar Gupta, Subhamoy Dhua, Partha Pratim Sahu, Giulia Abate, Poonam Mishra, Andrea Mastinu
Publikováno v:
Plants, Vol 10, Iss 9, p 1941 (2021)
Citrus fruits exhibit a high level of different phytoconstituents, of which the changes in the different parts of the fruit during ripening have not been thoroughly studied yet. Thus, in this study, we have investigated how different parts of pomelo
Externí odkaz:
https://doaj.org/article/7b5a6bdb527f4258959c4c2b510df8b2
Publikováno v:
Food and Bioprocess Technology. 15:2396-2421
Publikováno v:
Nutrition & Food Science. 52:1270-1288
Purpose The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioa
Autor:
Arun Kumar Gupta, Subhamoy Dhua, Rahul Thakur, Khyali Ncama, Nkanyiso J. Sithole, Lembe Samukelo Magwaza, Bindu Naik, Poonam Mishra
Publikováno v:
Fruits and Their Roles in Nutraceuticals and Functional Foods ISBN: 9781003259213
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddd830e1ea6ee68d6007c9049ca7d013
https://doi.org/10.1201/9781003259213-11
https://doi.org/10.1201/9781003259213-11
Autor:
Tanuva Das, Rahul Thakur, Subhamoy Dhua, Barbara Elisabeth Teixeira-Costa, Menithen Beber Rodrigues, Maristela Martins Pereira, Poonam Mishra, Arun Kumar Gupta
Publikováno v:
Cereal Grains ISBN: 9781003252023
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::311f776c98f50d295cd0da56f611d6f5
https://doi.org/10.1201/9781003252023-10
https://doi.org/10.1201/9781003252023-10
Autor:
Subhamoy Dhua, Poonam Mishra
Publikováno v:
International Journal of Biological Macromolecules. :125102
Publikováno v:
Trends in Food Science & Technology. 112:780-794
Background Black wheat is a variety of pigmented wheat developed by crossing purple and blue wheat. The anthocyanin present in the outer layer is responsible for the black color of wheat grain. It consists of numerous nutritional and bioactive compou
Autor:
Ankan Kheto, Don Joseph, Makdud Islam, Subhamoy Dhua, Rahul Das, Yogesh Kumar, Rahul Vashishth, Vijay Singh Sharanagat, Kshitiz Kumar, Prabhat K. Nema
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
Ishleen Kaur Virdi, Vijay Singh Sharanagat, Yogesh Kumar, Rajat Suhag, Ajay Patel, Ankan Kheto, Subhamoy Dhua, Sarthak Arora, Rohit Kumar
Publikováno v:
Journal of Food Measurement and Characterization. 15:2240-2250
The present study was focused on optimization of microwave roasting (300–900 W, 0–15 min) of black rice to enhance the functional and quality attributes. Physico-functional properties i.e. surface area (24.89–72.86 mm2) and sphericity (0.43–0