Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Suheela Bhat"'
Publikováno v:
Handbook of Fruit Wastes and By-Products ISBN: 9781003164463
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e4f5776e69c7c843fb5052dddc8ab72
https://doi.org/10.1201/9781003164463-19
https://doi.org/10.1201/9781003164463-19
Publikováno v:
ACS Food Science & Technology. 1:282-291
In this study, the effects of different carrier agents like maltodextrin, whey protein isolate, and soy protein isolate on the laboratory preparation of spray-dried bottle gourd powder were studied...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3372c12b543a3fd905ead70e6b3509de
https://doi.org/10.1021/acsfoodscitech.0c00041
https://doi.org/10.1021/acsfoodscitech.0c00041
Autor:
Shafiya Rafiq, Bababode Adesegun Kehinde, Priyanka Suthar, Suheela Bhat, Gulzar Ahmad Nayik, Yash D. Jagdale
Publikováno v:
Handbook of Oleoresins ISBN: 9781003186205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6c853cc2fe167cc419a4519910c197d
https://doi.org/10.1201/9781003186205-15
https://doi.org/10.1201/9781003186205-15
Publikováno v:
Food Bioscience. 24:95-102
The effect of replacement of khoa-sugar mixture in bottle gourd sweetmeat (BGSM) with varying proportions of bottle gourd pomace (BGP) was studied. Rheology of preliminary mix, used for preparation of bottle gourd sweetmeat, was studied in order to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4878cbefd720f3ce8663eb5ff77c93e6
https://doi.org/10.1016/j.fbio.2018.05.009
https://doi.org/10.1016/j.fbio.2018.05.009
Publikováno v:
Food Bioscience. 41:100990
In the present study, attempts were made to prepare spray-dried curcumin microcapsules using a blend of whey proteins and carbohydrates. Curcumin was first dissolved in buffalo milk butteroil and then it was converted into an emulsion using skim milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e65a75460abdba6b438887ed37a8e28b
https://doi.org/10.1016/j.fbio.2021.100990
https://doi.org/10.1016/j.fbio.2021.100990
Publikováno v:
Food Science and Biotechnology. 26:29-36
Plant phenolics exist in a complex matrix and require a high separation capacity for analysis. Bottle gourd (BG) was blanched using conventional thermal and alternate thermal ohmic heating methods using different combinations of temperature (60-90°C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::633a92c234c84dbf8a41ff8e4246fcd0
https://doi.org/10.1007/s10068-017-0004-7
https://doi.org/10.1007/s10068-017-0004-7
Publikováno v:
Journal of Food Processing and Preservation. 43
This study investigated the effect of ohmic and conventional blanching on different characteristics of bottle gourd. The varying temperature–time combinations (60–90°C for 1–5 min) were used and optimum temperature–time of blanching was sele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cc4de12b63b4ec505d187ef3252a103
https://doi.org/10.1111/jfpp.14017
https://doi.org/10.1111/jfpp.14017
Autor:
Suheela Bhat, Harish Kumar Sharma
Publikováno v:
Ultrasonics Sonochemistry. 33:182-189
This study evaluated the combined effect of blanching and sonication treatment on selected quality parameters of bottle gourd juice (BGJ). Bottle gourd cubes were blanched and juice was extracted. Effect of frequency (20-50kHz), amplitude (50-90%) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bb4cfd34514a0cf612600e940b67106
https://doi.org/10.1016/j.ultsonch.2016.04.014
https://doi.org/10.1016/j.ultsonch.2016.04.014
Publikováno v:
African Journal of Plant Science. 8:25-33
Coriander (Coriandrum sativum L.) being an annual herb is most commonly used for seasoning purpose. Its plant seeds, leaves and roots are edible, although they have very distinct flavors and uses. The herb has a light and fresh flavor. Coriander can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dff8b032a0d8c6aec0421ee2991b488
https://doi.org/10.5897/ajps2013.1118
https://doi.org/10.5897/ajps2013.1118