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pro vyhledávání: '"T. Jeyarani"'
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Akademický článek
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Publikováno v:
Journal of Food Science and Technology. 53:3060-3072
Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional choco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::131c7ff1951b6ba807a7ab8dc309eb6a
https://doi.org/10.1007/s13197-016-2279-8
https://doi.org/10.1007/s13197-016-2279-8
Publikováno v:
Journal of Food Science and Technology. 52:2926-2933
Enrichment of thick bread type pizza base (PZB) was done by substituting wheat flour (WF) with 5, 10 and 15 % soya protein isolate (SPI). The rheological characteristics of WF showed that water absorption increased, extensibility and peak viscosity d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e576a87d07b18316e2104c3e592c5f6
https://doi.org/10.1007/s13197-014-1338-2
https://doi.org/10.1007/s13197-014-1338-2
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1523-1531
Keeping in view the present day demand for foods with healthy fats, the effect of different fats namely hydrogenated fat (HF) and bakery fat (BF); oils—sunflower oil (SFO), soyabean oil (SBO), olive oil (OLO), palm oil (POO) and coconut oil (CNO) s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bd91a763672c4bacf88e1bcc751a893
https://doi.org/10.1007/s11746-013-2301-5
https://doi.org/10.1007/s11746-013-2301-5
Publikováno v:
Journal of Texture Studies. 42:377-386
Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl-2-lactylate and polysorbate-60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f3078dff6e65ca2f779259b8acfb902
https://doi.org/10.1111/j.1745-4603.2011.00297.x
https://doi.org/10.1111/j.1745-4603.2011.00297.x
Autor:
S. Yella Reddy, T. Jeyarani
Publikováno v:
Food Chemistry. 123:249-253
Speciality fats were prepared by utilising non-traditional fats, such as mahua and kokum, made by enzymatic interesterification (IE). The fats were blended in a 1:1 ratio and subjected to IE for different times of 0.5–24 h, using 1,3-specific lipas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13613e2c5878541f77e25a5d5f28ae3f
https://doi.org/10.1016/j.foodchem.2010.04.019
https://doi.org/10.1016/j.foodchem.2010.04.019
Publikováno v:
Food Hydrocolloids. 23:1827-1836
Effect of replacement of fat with 25, 50, 75 and 100% sesame oil (on fat basis); 50% sesame oil, hydrocolloids and emulsifiers on the rheological, microstructural, quality characteristics and fatty acid profile of cake was studied. Addition of increa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::424376709ea1de016a09bd0a03f831cf
https://doi.org/10.1016/j.foodhyd.2009.02.008
https://doi.org/10.1016/j.foodhyd.2009.02.008
Publikováno v:
Food Chemistry. 114:270-275
Coconut oil was fractionated to get 40% and 60% stearins (CSt1 and CSt2), blended with a hard fraction (PSt) from palm oil (10–90%) and its suitability as a plastic fat was studied. Slip melting point increased with increase in the level of PSt and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13e3184bc87a12fe0097eff2f8e02ba7
https://doi.org/10.1016/j.foodchem.2008.09.052
https://doi.org/10.1016/j.foodchem.2008.09.052
Autor:
S. Yella Reddy, T. Jeyarani
Publikováno v:
Journal of Food Lipids. 12:232-242
Nine different brands of commercial vanaspati were analyzed for their various physicochemical characteristics. The Fourier transform infrared spectroscopy spectra showed the characteristic peak at 966/cm corresponding to trans compounds for all the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59c47f6b0a63b6e84befa7669f3e7201
https://doi.org/10.1111/j.1745-4522.2005.00020.x
https://doi.org/10.1111/j.1745-4522.2005.00020.x