Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Sunil Kumar Khatkar"'
Autor:
Anju Boora Khatkar, Amarjeet Kaur, Sanju Bala Dhull, Sunil Kumar Khatkar, Nitin Mehta, Jaspreet Kaur, Gulden Goksen
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 2, Pp 851-859 (2024)
Abstract Instant noodles enriched with ultrasound‐modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility (IVPD), morphological, and sensory attributes to access the c
Externí odkaz:
https://doaj.org/article/7a40d24b247d4bbcbd286686069cdda1
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100551- (2023)
This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the spray dried powder was composed of maltodextrin (MD 2.2–2.8 %), hydroxypropyl methylcellulo
Externí odkaz:
https://doaj.org/article/3464ef816a084220be30cd89a341c967
Autor:
Nitin Mehta, Jeyapriya. S, Pavan Kumar, Akhilesh Kumar Verma, Pramila Umaraw, Sunil Kumar Khatkar, Anju Boora Khatkar, Devendra Pathak, Ubedullah Kaka, Awis Qurni Sazili
Publikováno v:
Foods, Vol 11, Iss 19, p 2973 (2022)
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge
Externí odkaz:
https://doaj.org/article/c25aba6cf0ad4105b6c98a9b1610d07f
Publikováno v:
International Journal of Food Science & Technology. 58:3420-3429
Autor:
Sunil Kumar Khatkar, Kuldeep Dudi, Shubham Arjun Lonkar, Kiranpreet Singh Sidhu, Anju Boora Khatkar, Narender Kumar Chandla, Anil Panghal
Publikováno v:
Novel Technologies in Food Science. :65-108
Autor:
Kuldeep Dudi, Sunil Kumar Khatkar
Publikováno v:
International Journal of Dairy Technology. 76:226-239
Autor:
Shubham Arjun Lonkar Shubham, null Anju Boora Khatkar, null Narender Kumar Chandla, null Pranav Kumar Singh, null Sanjeev Kumar, null Mukul Sain, Dr. Sunil Kumar Khatkar Sunil
Publikováno v:
Environment Conservation Journal. 23:479-485
Milk is assumed to be a complete food, due to its high nutritional status. Regular consumption of milk reduces the problems of nutrition deficiency. Milk contains sugar, mainly lactose in higher amount and lactose, with other ingredients of milk, als
Publikováno v:
International Journal of Food Science & Technology. 58:2744-2753
Publikováno v:
International Journal of Food Science & Technology. 57:5663-5672
Autor:
Swati Kapoor, Neeraj Gandhi, Gurkirat Kaur, Sunil Kumar Khatkar, Manju Bala, Pooja Nikhanj, BVC Mahajan, Deepansh Sharma
Publikováno v:
International Journal of Food Science & Technology. 58:2669-2678