Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Sunil, CK"'
Publikováno v:
In Food Chemistry Advances June 2024 4
Autor:
Sumit Kumar, Ashish Rawson, Anand Kumar, Sunil CK, Sivanandham Vignesh, Natarajan Venkatachalapathy
Publikováno v:
International Journal of Food Science & Technology. 58:2141-2150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abe29cde0d0817b67bc5906a5beccc9f
https://doi.org/10.1111/ijfs.16156
https://doi.org/10.1111/ijfs.16156
Publikováno v:
Journal of Food Science and Technology. 59:4152-4164
Fruits and vegetable processing industries contribute to the largest portion of food waste. With changing diet habits, the demand for the production and processing of fruits and vegetables has increased greatly to fulfil the rising demand amongst the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5aa089cfe3d8d6a6fdf31a68f7f3ccac
https://doi.org/10.1007/s13197-021-05271-6
https://doi.org/10.1007/s13197-021-05271-6
Publikováno v:
Trends in Food Science & Technology. 108:133-147
Background The growing concerns about food quality and safety among consumers have increased the need for food authentication, which can be a powerful tool to combat different types of food frauds in the supply chain. Spices are recognised as high-va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a37407a415b30f6a122fbc4e88a55f37
https://doi.org/10.1016/j.tifs.2020.12.021
https://doi.org/10.1016/j.tifs.2020.12.021
Publikováno v:
International Journal of Chemical Studies. 9:1972-1978
Momordica charantia var. muricata has shown a higher rate of antibacterial properties due to presence of specific secondary metabolites. In this paper, we have used an indigenously built convectional drying system that unlike other available systems
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb86d44b6148d31f026394da0df1bc11
https://doi.org/10.22271/chemi.2021.v9.i1ab.11508
https://doi.org/10.22271/chemi.2021.v9.i1ab.11508
Publikováno v:
International Journal of Chemical Studies. 9:2352-2356
De-husking of foxtail millet is considered tedious work due to the small size of the millet. A study was performed to determine the de-husking parameters and also analyzing the quality of foxtail millet. The foxtail millet was soaked for 5h; then the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::251a6b328f0b00bb07914289c152cf75
https://doi.org/10.22271/chemi.2021.v9.i1ag.11577
https://doi.org/10.22271/chemi.2021.v9.i1ag.11577
Publikováno v:
International Journal of Chemical Studies. 9:2931-2935
This study investigates the effect of ultrasound assisted extraction of protein from three seaweeds Kappaphycus alvarezii, Gracilaria salicornia, Sargassum wighti. Initially proximate analysis of all three seaweeds were performed. Later, food grade m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cb6f67e2f18ef29fd8e5676be355b63
https://doi.org/10.22271/chemi.2021.v9.i1ao.11675
https://doi.org/10.22271/chemi.2021.v9.i1ao.11675
Publikováno v:
International Journal of Chemical Studies. 9:2762-2767
Foxtail millet is one of the common millets used for multiple purposes in India. It contains a good amount of fiber along with other nutrients and thus serves as a digesting aid. Because of its diversified benefits, foxtail millet has a wide range of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5bb7590f5c7bab05eeabf1b637a0837
https://doi.org/10.22271/chemi.2021.v9.i1am.11641
https://doi.org/10.22271/chemi.2021.v9.i1am.11641
Publikováno v:
Food Reviews International. 38:1215-1236
Coconut water is a refreshing natural drink, low in calories and fat, rich in minerals, vitamins, and beneficial phytohormones. The nutritional and therapeutic value of tender coconut water has res...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::567a551691e3dbca088f1c4828c08cc5
https://doi.org/10.1080/87559129.2020.1785489
https://doi.org/10.1080/87559129.2020.1785489
Autor:
S. Khushbu, Sunil Ck
Publikováno v:
J Food Sci Technol
Shallot flour was prepared and sieved into three different particle sizes of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e7255ce6ad5247660dfabd0fdd972c7
https://doi.org/10.1007/s13197-020-04392-8
https://doi.org/10.1007/s13197-020-04392-8