Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Sukh Veer"'
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Most of the beverages have a high glycemic index, which is attributed to a sudden rise in blood sugar. The beneficial role of functional foods combination provided the tool to perform and design our study to develop an instant beverage mix (IBM) that
Externí odkaz:
https://doaj.org/article/1470bfa0e4454431986616baf10648c7
Autor:
Sukh Veer Singh, Rakhi Singh, Anurag Singh, Ajay V. Chinchkar, Meenatai G. Kamble, Sadhan Jyoti Dutta, Shyam Beer Singh
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100235- (2022)
Microfluidic technology with high-pressure homogenization (HPH) is the term that refers to enabling eco-friendly processing in nature, defined as pressurization. Microfluidization is a relatively novel, emerging and green pressure processing using mi
Externí odkaz:
https://doaj.org/article/6b33561e5a1548479f16b8372d1b26c9
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of green bananas in their fresh form is limited, whereas the drying of bananas
Externí odkaz:
https://doaj.org/article/17cce51f8e8b47f2bd1776322194613f
Autor:
Sukh Veer Singh, Rakhi Singh, Anurag Singh, Ayon Tarafdar, S. Thangalakshmi, Ashutosh Upadhyay, Barjindar P. Kaur, Ajay V. Chinchkar
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Conventional treatment of sapodilla pulp yields very viscous, turbid, and low juice recovery. Sapodilla processing for juice requires liquefying enzyme that leads to rectifying flow of juice. This study was conducted to optimize the enzymatic pectoly
Externí odkaz:
https://doaj.org/article/fca582fa9aa944478c061612fa21dc8a
Autor:
Sushil Dubey, Nishita Bhembre, Shivani Bodas, Sukh Veer, Aurnab Ghose, Andrew Callan-Jones, Pramod Pullarkat
Publikováno v:
eLife, Vol 9 (2020)
Axons span extreme distances and are subject to significant stretch deformations during limb movements or sudden head movements, especially during impacts. Yet, axon biomechanics, and its relation to the ultrastructure that allows axons to withstand
Externí odkaz:
https://doaj.org/article/b652ca306b074abd9d6e31defbab2ef3
Autor:
Ajay V. Chinchkar, Anurag Singh, Sukh Veer Singh, Koushik Mazumder, Mahendra Bishnoi, Meenatai G. Kamble
Publikováno v:
Journal of Future Foods, Vol 5, Iss 2, Pp 145-152 (2025)
The objective of the present study is to examine how different concentrations of polyvinyl acetate (PVAc) coating (2.5%, 5.0%, 7.5%, 10.0%, and 12.5%) affect the quality of lemons during storage at (27 ± 2)°C, with the aim of extending their shelf
Externí odkaz:
https://doaj.org/article/20556227d3e741c4af29a825b7620e5c
Autor:
Kamble, Meenatai, Singh, Anurag, Singh, Sukh Veer, Upadhyay, Ashutosh, Kondepudi, Kanthi Kiran, Chinchkar, Ajay V.
Publikováno v:
In Food Research International September 2024 192
Autor:
Chinchkar, Ajay V., Singh, Anurag, Singh, Sukh Veer, Mazumder, Koushik, Bishnoi, Mahendra, Kamble, Meenatai G.
Publikováno v:
In Journal of Future Foods March 2025 5(2):145-152
Akademický článek
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Autor:
Singh, Sukh Veer, Singh, Rakhi, Verma, Kiran, Kamble, Meenatai G., Tarafdar, Ayon, Chinchkar, Ajay V., Pandey, Arun Kumar, Sharma, Minaxi, Kumar Gupta, Vijai, Sridhar, Kandi, Kumar, Shiv
Publikováno v:
In Food Research International December 2022 162 Part B