Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Sukhcharn Singh"'
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100191- (2022)
Retention of bioactive compounds (beta-glucans, lignans and gamma oryzanol) was analyzed after extrusion and during storage period of three months under four relative humidities using saturated salt solutions such as potassium carbonate (43.26%), mag
Externí odkaz:
https://doaj.org/article/968f6e4af26c4f74b0e473604e2bd6f7
Publikováno v:
Food Hydrocolloids for Health, Vol 1, Iss , Pp 100019- (2021)
This study was carried out to examine the structural, rheological and thermal characteristics of protein isolates extracted from album and quinoa seeds. The results showed that surface hydrophobicity, free and total sulfhydryl groups were found signi
Externí odkaz:
https://doaj.org/article/422aec2aeb6347849d43dcc1966ca1c6
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%. Thes
Externí odkaz:
https://doaj.org/article/3e510c803a99463faa8d496d00eae842
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
The aim of current study was to isolate and evaluate the starch from Chenopodium album (LP) and Chenopodium album (LS) varieties for its physicochemical, particle size analysis, and textural properties. The starch isolated from C. album (LP) and C. a
Externí odkaz:
https://doaj.org/article/df67e35947c04517894519a926341ba4
Publikováno v:
Starch - Stärke.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3aa090497f729fb3e85e90df4a806726
https://doi.org/10.1002/star.202200267
https://doi.org/10.1002/star.202200267
Publikováno v:
Journal of Food Measurement and Characterization. 16:1777-1786
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc88b65a8cb0afc7296c0dc5f8612b68
https://doi.org/10.1007/s11694-022-01292-7
https://doi.org/10.1007/s11694-022-01292-7
Publikováno v:
Asian Journal of Chemistry. 34:355-360
The present study was designed to investigate the changes occur on Chenopodium album starch (CAS) after modification through quasi emulsion solvent diffusion (QESD) method. Modification of starch was carried out by HCl (0.1, 0.25, 0.50, 0.75 and 1M)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e3e2db966c4eb34ea666581d2eb50c8
https://doi.org/10.14233/ajchem.2022.23513
https://doi.org/10.14233/ajchem.2022.23513
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e49aba464597d3ddbf4e2a4295e57e
https://doi.org/10.1111/jfpp.17172
https://doi.org/10.1111/jfpp.17172
Publikováno v:
Journal of Food Measurement and Characterization. 15:5379-5391
The present study was designed to standardize the process through alkaline and alcohol aided alkaline method for isolation of starch from two varieties of Chenopodium album (CA). The effectiveness of the optimized extraction process of CA starch was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::198b03d5be4d38e1a981160f70b09829
https://doi.org/10.1007/s11694-021-01105-3
https://doi.org/10.1007/s11694-021-01105-3
Autor:
Smita Dimri, Sukhcharn Singh
Publikováno v:
Bhartiya Krishi Anusandhan Patrika.
The popularity of millet and its products is growing worldwide due to its health-promoting characteristics. The starch in millet is the most essential element, accounting for around 70% of total millet-grains and determining the quality of food items
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b6f125a23d8fb3244c2d5dfced43bf8
https://doi.org/10.18805/bkap489
https://doi.org/10.18805/bkap489