Zobrazeno 1 - 10
of 171
pro vyhledávání: '"Uday S. ANNAPURE"'
Autor:
Harsh B. Jadhav, Pintu Choudhary, Nikhil D. Deshmukh, Dhananjay Kumar Singh, Moumita Das, Arpita Das, Nadiminti Chandana Sri Sai, Gayathri Muthusamy, Uday S. Annapure, Seema Ramniwas, Robert Mugabi, Gulzar Ahmad Nayik
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101694- (2024)
Microalgae have emerged as a storehouse of biologically active components having numerous health benefits that can be used in the formulation of nutraceuticals, and functional foods, for human consumption. Among these biologically active components,
Externí odkaz:
https://doaj.org/article/23b3daab59b347768969eae3bb12c3e8
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-15 (2024)
Abstract Estimation of physico-chemical properties is essential for food processing operations ranging from equipment design to plant installation and extending towards packaging, storage and distribution applications. Among the various physico-chemi
Externí odkaz:
https://doaj.org/article/c30891aed488425ba4a6e3a192e8adf9
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100231- (2023)
In this study, the atmospheric cold plasma treatment is carried out at two different powers of 50 and 60 W for two different exposure durations of 30 and 45 min. The treatment had not resulted in a significant difference between the control and plasm
Externí odkaz:
https://doaj.org/article/eecc4b50a0f5402384c3bb353972f6f6
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100567- (2023)
The present study focused to modify the functionality of arrowroot starch (ARS) by a novel atmospheric pressure pin-to-plate cold plasma. The top electrode consists of multiple pins arranged in such a way to shower corona discharge of electrons to pr
Externí odkaz:
https://doaj.org/article/00281bc3288c49ba8f2c9d7d4def2dd5
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100156- (2022)
The present work explored the effect of using ultrasound during synthesis of oleogels on stability, strength and oxidative stability of oleogel and its comparison with conventional stirring process to highlight the importance of using ultrasound. Fur
Externí odkaz:
https://doaj.org/article/2520d6cd66c342a6bd2469b750a76ae7
Autor:
Somnath Basak, Uday S. Annapure
Publikováno v:
Journal of Agriculture and Food Research, Vol 9, Iss , Pp 100356- (2022)
Modification of hydrocolloids by employing “green” processes such as cold plasma has gained attention in recent times. Apple pectin is a highly branched pectin, which leads to a low emulsification capacity. This study aims to understand the effec
Externí odkaz:
https://doaj.org/article/9324077207bb4530a4b78d21f4fc5f18
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100039- (2022)
The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles. The PV of PODL, F1 (blend of palm oi
Externí odkaz:
https://doaj.org/article/cca9726624134f958e0622a3ec31e0f2
Autor:
Somnath Basak, Uday S. Annapure
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100119- (2022)
Plant proteins are gaining attention in recent times. Apart from the greater sustainability and environment-friendliness offered by plant proteins, improved health consciousness among consumers has boosted the market for plant proteins. With the ever
Externí odkaz:
https://doaj.org/article/a6a36513c929436e8b7c7b83df4de814
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100149- (2022)
The inclination towards naturalness and ''clean label'' products amongst the consumers has encouraged the development of novel processes for the production of vegan meat flavour. Many basic investigations indicate that acid, enzymatic, or fermentatio
Externí odkaz:
https://doaj.org/article/26e09ac5be834481b7dc9abe7db60b97
Publikováno v:
Beni-Suef University Journal of Basic and Applied Sciences, Vol 9, Iss 1, Pp 1-8 (2020)
Abstract Background Probiotic Enterococcus strains of human origin were microencapsulated by spray drying using whey protein and maltodextrin as an encapsulating agent. The obtained encapsulates were characterized for stability, viability, and physio
Externí odkaz:
https://doaj.org/article/cabc658c5bc444bda3bdcdf0c6128483