Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Uday Annapure"'
Autor:
Harsh B. Jadhav, Pintu Choudhary, Uday Annapure, Seema Ramniwas, Robert Mugabi, Gulzar Ahmad Nayik
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106941- (2024)
Synbiotics are a combination of probiotic cells and prebiotic components and this harmonious association has numerous health benefits. Conventional processing technologies use high temperatures for processing which reduces the viability and the final
Externí odkaz:
https://doaj.org/article/130bf90ede234a989b40bafcbb2f2119
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100821- (2023)
Atmospheric Cold Plasma (ACP) has a proven track record for its non-thermal, minimal processing technology. The effects of ACP technology on the physicochemical and functional properties of Pea Protein Isolate (PPI) solutions. The results indicated s
Externí odkaz:
https://doaj.org/article/51c68aa5feea4e0e909e1e5bd99dc277
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100778- (2023)
The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX va
Externí odkaz:
https://doaj.org/article/cff50f3adbfe4ec9af021e72048fd8de
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100312- (2023)
Flowers that can be consumed by human beings and pose no harm upon consumption are edible flowers. The change in the eating habits and lifestyle of consumers has placed a demand for healthier food products. Edible flowers are a storehouse of bioactiv
Externí odkaz:
https://doaj.org/article/270a1f5884684d3e96b58ba154d9e5d1
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100332- (2023)
Industrial demand for higher rates of production and producing higher quality end products along with consumers’ demand for food diversity is the most important driving force for the development of innovative and intensified processes involving the
Externí odkaz:
https://doaj.org/article/a7c82f041d5a432f90bb6f317c93c1b1
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100538- (2023)
The atmospheric cold plasma (ACP) effect on food macromolecules is a current area of interest in the non-thermal processing of food science researchers. The present study investigates the effect of atmospheric pressure non-thermal pin-to-plate ACP pr
Externí odkaz:
https://doaj.org/article/a6b0129a03b34cb78e2242f7dcdf577f
Autor:
Harsh B. Jadhav, Uday Annapure
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100095- (2021)
Cold plasma is non-thermal processing, which has gained popularity recently due to its environment-friendly and economic nature. Cold plasma is extensively used in the food processing industry to produce safe and nutritious food with higher nutrition
Externí odkaz:
https://doaj.org/article/d9e1843c79bd4ba2bed5933339712f6e
Publikováno v:
Journal of Food Science and Technology. 60:1513-1520
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cb5b7b2627145f78431d3e809666b36
https://doi.org/10.1007/s13197-023-05692-5
https://doi.org/10.1007/s13197-023-05692-5
Publikováno v:
ACS Food Science & Technology. 2:359-367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cc572fcde477f5fb4e75796db43487d
https://doi.org/10.1021/acsfoodscitech.1c00442
https://doi.org/10.1021/acsfoodscitech.1c00442
Publikováno v:
Nanotechnology Horizons in Food Process Engineering ISBN: 9781003305385
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fac2ac4f1715d1cd24427cc1ea9cce1d
https://doi.org/10.1201/9781003305385-8
https://doi.org/10.1201/9781003305385-8
