Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Tanaji G, Kudre"'
Autor:
Sandesh Suresh Karkal, Dhnyaneshwar Raising Rathod, Akil Salim Jamadar, Mamatha S. Shivaramu, Tanaji G. Kudre
Publikováno v:
Biofuels. :1-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25ef3dc8aad44297a13cac39d5f81364
https://doi.org/10.1080/17597269.2023.2214426
https://doi.org/10.1080/17597269.2023.2214426
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 957-972 (2018)
Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively. All egg powders had protein content in the range of 91.13–97.03 g/1
Externí odkaz:
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
Publikováno v:
Food Science and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9ebafbe2ca9899487270bccc49e7498
https://doi.org/10.1007/s10068-023-01316-y
https://doi.org/10.1007/s10068-023-01316-y
Publikováno v:
Food Science and Biotechnology. 31:1277-1287
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c278ee50f59a2c6bc208c864639c065
https://doi.org/10.1007/s10068-022-01121-z
https://doi.org/10.1007/s10068-022-01121-z
Autor:
Cathrine Monica Spandana Bethi, Gowthami Jay Prakash, Muthukumar Serva Peddha, Tanaji G Kudre
Publikováno v:
3 Biotech. 13
Impact of fermented meat processing wastewater protein hydrolysate (FWMPH) prepared by Pediococcus lolii fermentation as an alternative protein source on growth performance, serum biochemistry, and hematological parameters of broiler chicks was evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8979eaeee7ae838b1443bbafd6ae44a0
https://doi.org/10.1007/s13205-023-03487-1
https://doi.org/10.1007/s13205-023-03487-1
Publikováno v:
Journal of Food Science and Technology
Chicken egg white is known to be an excellent source of good quality proteins to make hydrolysate with potential bioactive properties. Enzymatic digestion is a well-known method to produce protein hydrolysates; however, the type of enzyme determines
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e958f8925a7bdad52b0bcfe86f85195d
https://doi.org/10.1007/s13197-021-05188-0
https://doi.org/10.1007/s13197-021-05188-0
Publikováno v:
Journal of Aquatic Food Product Technology. 30:364-376
This investigation focused on the sustainable valorization of red-bellied pacu (RBP) skin towards finding an alternative to bovine and porcine collagen. Acid-soluble collagen (ASC, 45.8 ± 0.7%) and...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31aaaf72e2c469f3974655ed5f527390
https://doi.org/10.1080/10498850.2021.1884374
https://doi.org/10.1080/10498850.2021.1884374
Publikováno v:
Journal of Food Measurement and Characterization. 14:1391-1401
Influence of protein isolate from catla (Catla catla) roe at different levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from red-bellied pacu (Piaractus brachypomus) were studied. Protein isolate from catla roe (CRPI) was p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74e272a9c9c68ad793938233697dfa5e
https://doi.org/10.1007/s11694-020-00389-1
https://doi.org/10.1007/s11694-020-00389-1
Autor:
María Elena Alañón, V. Arun Kumar, Lohan Covre Capucho, Bruno Ricardo de Castro Leite Júnior, Mo Chen, Xi Chen, Arthur Pompilio da Capela, Somenath Das, Mónica Dávila-Rodríguez, María del Carmen Villegas-Aguilar, Manueli Monciozo Domingos, Sachin M. Eligar, Álvaro Fernández-Ochoa, Gina Alejandra Gil Giraldo, Vishal Gupta, Norhashila Hashim, Ricardo Hernández-Figueroa, María Inés Isla, Ipsita Jena, María Teresa Jiménez-Munguía, T. Kannan, Yogendra Prasad Kavalappa, João O.F. Kishima, Tanaji G. Kudre, Ajay Kumar, Akshay Kumar, María de la Luz Cádiz-Gurrea, Elizabeth Lainez-Cerón, M. Latha, Bárbara Morandi Lepaus, Francisco Javier Leyva-Jiménez, Aurelio López-Malo, Ana C. Lorenzo-Leal, Luciana Contreras, Bruna Gasparini Machado, Emma Mani-López, Janaina Mantovan, Tehreem Maradagi, Beatriz Marjorie Marim, Bernard Maringgal, Eliane Mauricio Furtado Martins, Thainá de Melo Carlos Dias, Arpan Modi, Manueli Domingos Monciozo, Jocksan I. Morales-Camacho, Fabiana de Oliveira Martins, Daniel I. Onwude, Ana Flávia Coelho Pacheco, Gaurav Kumar Pal, Priya Pal, Enrique Palou, Jéssica Fernanda Pereira, Ganesan Ponesakki, K.M. Pooja, Bhanu Prakash, Nelly Ramírez-Corona, Sapna Rani, Vitoria Gouveia Resta, Fatima Reyes-Jurado, K. Sandesh Suresh, Jackline Freitas Brilhante de São José, Antonio Segura-Carretero, Moorthy Karthika Selvi, Harshita Sharma, Marcela Nobre Silva, Akanksha Singh, Prashant Kumar Singh, Prem Pratap Singh, Sandeep Kumar Singh, Vipin Kumar Singh, Nohemí Soto-Reyes, Mariana de Souza Vieira, B. Sowmya, Nimish Mol Stephen, Sebastián Torres, Larissa Mattos Trevizano, Bárbara Santos Valiati, Hernán Verón, P. Vijayaraj, Qingyu Yu, Mônica Yorlady Alzate Zuluaga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c0cf8d2577661643eecf1b88c187a39
https://doi.org/10.1016/b978-0-12-824369-5.09992-9
https://doi.org/10.1016/b978-0-12-824369-5.09992-9
Publikováno v:
Novel Food Grade Enzymes ISBN: 9789811912870
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f151e901abc3c1192c3836c5f8f2de06
https://doi.org/10.1007/978-981-19-1288-7_8
https://doi.org/10.1007/978-981-19-1288-7_8