Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Subhasish Biswas"'
Autor:
Annada Das, Subhasish Biswas, Kaushik Satyaprakash, Dipanwita Bhattacharya, Pramod Kumar Nanda, Gopal Patra, Sushmita Moirangthem, Santanu Nath, Pubali Dhar, Arun K. Verma, Olipriya Biswas, Nicole Irizarry Tardi, Arun K. Bhunia, Arun K. Das
Publikováno v:
Foods, Vol 13, Iss 14, p 2254 (2024)
Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctori
Externí odkaz:
https://doaj.org/article/bfebc50583fb4939bdfc5b82afc72201
Autor:
Olipriya Biswas, Palani Kandasamy, Pramod Kumar Nanda, Subhasish Biswas, José M. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, Arun K. Das, Mohammed Gagaoua
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-12 (2023)
Fish and fish products offer a wide variety of nutritional and health benefits, thanks to the desirable protein and quality. Nevertheless, their quality is prone to degradation due to microbial contamination, oxidation and enzymatic reactions during
Externí odkaz:
https://doaj.org/article/c2e443438e7548c49ae998009b175c8d
Autor:
Dipak Kumar Banerjee, Arun K. Das, Rituparna Banerjee, Mirian Pateiro, Pramod Kumar Nanda, Yogesh P. Gadekar, Subhasish Biswas, David Julian McClements, Jose M. Lorenzo
Publikováno v:
Foods, Vol 9, Iss 4, p 432 (2020)
The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evalu
Externí odkaz:
https://doaj.org/article/583f7efa5bb74b32ab4e0cd974314161
Autor:
Subhasish Biswas, Apurba Chakraborty, Sanjib Sarkar, Rajendra. N. Barpuzari, Trishna Barpuzari
Publikováno v:
The Journal of Poultry Science, Vol 44, Iss 1, Pp 111-115 (2007)
In order to produce a new dimension towards the development of comminuted meat product, chicken fat and skin (CFS) were used with chicken meat and incorporated at 15, 20 and 25 percent levels to chicken sausage. To substantiate the product qualities
Externí odkaz:
https://doaj.org/article/9dc90dd07a42418080f93c059a6d9d73
Publikováno v:
The Journal of Poultry Science, Vol 43, Iss 2, Pp 180-186 (2006)
A study was being conducted to compare and assess the quality of chicken and duck patties prepared from broiler, spent hen and duck. The meat emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (
Externí odkaz:
https://doaj.org/article/1471f4ca527144689415b3f26d724120
Autor:
Arun K. Das, Vincent Rajkumar, Pramod K. Nanda, Pranav Chauhan, Soubhagya R. Pradhan, Subhasish Biswas
Publikováno v:
Antioxidants, Vol 5, Iss 2, p 16 (2016)
In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total
Externí odkaz:
https://doaj.org/article/2aebbe188b65421d9fbf0856f86f2928
Autor:
V Anandkumar, Subhasish Biswas
A nascent industry in the 1990s, business process outsourcing (BPO) has taken India by storm. While this industry has been enmeshed in bad press and myths, the fact remains that it has proved to be an engine of economic growth for India over the last
Autor:
Rituparna Banerjee, Naveena B Maheswarappa, Subhasish Biswas, Sowmya Dasoju, Sukhdeo Barbuddhe, Vishnuraj M. Rajan, Gopal Patra, Debasish Bhattacharyya
Publikováno v:
Journal of Food Science and Technology. 60:772-782
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::365bc911a4f0d36709f6f533dbe55b96
https://doi.org/10.1007/s13197-022-05663-2
https://doi.org/10.1007/s13197-022-05663-2
Autor:
Awlesh Kumar Vidyarthi, Subhasish Biswas, Rituparna Banerjee, Gopal Patra, Debashis Bhattacharyya, Gargi Mahapatra, Alona Sangam
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: The study was aimed to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powder in muscle foods. Methods: The fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a8bcd73bab903adfd2532d8679c1d9
https://doi.org/10.18805/ajdfr.dr-2061
https://doi.org/10.18805/ajdfr.dr-2061
Publikováno v:
Journal of Food Safety and Hygiene.
The meat industry has a greater responsibility to meet consumer's expectations and demands due to the industry's expansion, the state of global trade, stringent laws, and consumer awareness. The meat industry needs a tool to address the better qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11ca63769aa74d038e329d1f8f47a554
https://doi.org/10.18502/jfsh.v9i1.12687
https://doi.org/10.18502/jfsh.v9i1.12687