Výsledky vyhledávání - "Sushma W. Eipson"

Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products

Autor: Shashirekha Mysuru Nanjarajurs, Sushma W. Eipson, Hasitha Pynam, M. L. Sudha, Shylaja M. Dharmesh, Shivaleela V. Bhimangouder, Rajarathnam Somasundaram

Publikováno v: Journal of Food Science and Technology. 53:1909-1918

Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a09f2f45357669252603de6c4fcc54f
https://doi.org/10.1007/s13197-015-2151-2

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Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha-an Indian flat bread

Autor: G. Venkateswara Rao, M. L. Sudha, M. Madhava Naidu, Hafeeza Khanum, Sushma W. Eipson

Publikováno v: Journal of food science and technology. 52(2)

The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process margina

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce9308d5dd5812e1ed697afd0689794c
https://pubmed.ncbi.nlm.nih.gov/25694692

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