Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Swati Mitharwal"'
Autor:
R. Pandiselvam, Swati Mitharwal, Poonam Rani, M. Anjaly Shanker, Amit Kumar, Raouf Aslam, Yeliz Tekgül Barut, Anjineyulu Kothakota, Sarvesh Rustagi, Dolly Bhati, Shahida Anusha Siddiqui, Mohammed Wasim Siddiqui, Seema Ramniwas, Aynura Aliyeva, Amin Mousavi Khaneghah
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100529- (2023)
The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the
Externí odkaz:
https://doaj.org/article/0bd58e35b8474d64b206c15ebf20b58c
Autor:
R. Pandiselvam, Alev Yüksel Aydar, Naciye Kutlu, Raouf Aslam, Prashant Sahni, Swati Mitharwal, Mohsen Gavahian, Manoj Kumar, António Raposo, Sunghoon Yoo, Heesup Han, Anjineyulu Kothakota
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106261- (2023)
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the
Externí odkaz:
https://doaj.org/article/fdf01b662b00496880127fd55c3cc200
Autor:
Swati Mitharwal, Rajat Suhag
Publikováno v:
Biopolymer-Based Films and Coatings ISBN: 9781003303671
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3146c8dbccb5bcd71372206d4840e0b5
https://doi.org/10.1201/9781003303671-14
https://doi.org/10.1201/9781003303671-14
Publikováno v:
Anthocyanins in Subtropical Fruits ISBN: 9781003242598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec0266fc7f8abef7d4ce90f59c10d713
https://doi.org/10.1201/9781003242598-5
https://doi.org/10.1201/9781003242598-5
Autor:
Swati Mitharwal, Komal Chauhan
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81b54890237fd00e8d5f132a7e9cdc52
https://doi.org/10.1111/jfpp.17202
https://doi.org/10.1111/jfpp.17202
Autor:
Swati Mitharwal, Komal Chauhan
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f12b029b6b5269834fa673d17f256cd
https://doi.org/10.1111/jfpp.16967
https://doi.org/10.1111/jfpp.16967
Autor:
Sachin Kumar, Gurdeep Rattu, Swati Mitharwal, Abhishek Chandra, Sourabh Kumar, Aman Kaushik, Vijendra Mishra, Prabhat K. Nema
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5e9749b025f22b65ab952b14e2fa9ef
https://doi.org/10.1111/jfpp.16578
https://doi.org/10.1111/jfpp.16578
Publikováno v:
Food Chemistry. 383:132406
Colocasia esculenta(L) or taro is a tropical crop largely produced for its tubers (corms) while leaves and stems remain underutilized and untapped by-products with promising potential applications.Colocasialeaves are low in calories, rich in proteins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a833e87c5e2330491c68a2952043b1b
https://doi.org/10.1016/j.foodchem.2022.132406
https://doi.org/10.1016/j.foodchem.2022.132406
Publikováno v:
Food Bioscience. 44:101382
Millets are underutilized minor cereal crops which are consumed as staple food in developing countries of Asia and Africa. Among the different kinds of millets available worldwide, finger millet (FM), Eleusine coracana (L.) is most cultivated amongst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ec478a5c70ee61dd718c66ebf463b92
https://doi.org/10.1016/j.fbio.2021.101382
https://doi.org/10.1016/j.fbio.2021.101382