Zobrazeno 1 - 10
of 33
pro vyhledávání: '"V.B. Darji"'
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:2822-2829
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ec9a34c8c1caafb312a1980e494b208
https://doi.org/10.20546/ijcmas.2020.910.340
https://doi.org/10.20546/ijcmas.2020.910.340
Publikováno v:
British Food Journal. 120:240-250
Purpose There are various Kreis tests reported in the literature with wide variations in the procedure. The purpose of this paper is to select the most suitable and reliable method for the rancidity evaluation in ghee. Design/methodology/approach Ghe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6167c888e6dcbda6d9effa8d08ecab62
https://doi.org/10.1108/bfj-04-2017-0235
https://doi.org/10.1108/bfj-04-2017-0235
Autor:
Darshna B. Prajapati, K.D. Aparnathi, V.B. Darji, Bhavbhuti M. Mehta, Amit Kumar Jain, Dharti B. Kapadiya
Publikováno v:
Veterinary World, Vol 10, Iss 5, Pp 477-484 (2017)
Veterinary World
Veterinary World
Aim: The study was undertaken to find out the physicochemical characteristics, selected processing-related parameters and activity of selected enzymes in Surti goat milk. Materials and Methods: Milk samples from Surti goats and buffalo milk samples w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e13cf2175eb84da40f845f6b381105a2
http://www.veterinaryworld.org/Vol.10/May-2017/2.pdf
http://www.veterinaryworld.org/Vol.10/May-2017/2.pdf
Autor:
Keyursinh D. Vaghela, V.B. Darji, Bhavbhuti M. Mehta, Bhavesh N. Chaudhary, K.D. Aparnathi, Amit Kumar Jain
Publikováno v:
Journal of Food Chemistry & Nanotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abe92a08aea2fdd35a9b8734f504faf6
https://doi.org/10.17756/jfcn.2019-071
https://doi.org/10.17756/jfcn.2019-071
Autor:
Amit Kumar Jain, V.B. Darji, Dhartiben B. Kapadiya, Bhavbhuti M. Mehta, K.D. Aparnathi, Darshna B. Prajapati
Publikováno v:
Veterinary World
Veterinary World, Vol 9, Iss 7, Pp 710-716 (2016)
Veterinary World, Vol 9, Iss 7, Pp 710-716 (2016)
Aim: The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk. Materials and Methods: Goat milk samples of Surti breed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4010385d7d3f2b861e96da6627e61d9c
https://doi.org/10.14202/vetworld.2016.710-716
https://doi.org/10.14202/vetworld.2016.710-716
Publikováno v:
International Journal of Dairy Technology. 68:589-594
Thiobarbituric acid value (TBA), ρ-anisidine value (ρ-AnV) and carbonyl value (CV) were compared with sensory scores in monitoring the oxidation of ghee. The latter used a 9-point hedonic scale for flavour. Six samples of ghee were stored at 80 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbdb6359319bc9e6727230ec3c3ae96a
https://doi.org/10.1111/1471-0307.12232
https://doi.org/10.1111/1471-0307.12232
Akademický článek
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Publikováno v:
Journal of Food Processing and Preservation. 42:e13688
In the present study, weight gain, conjugated dienes (CD), kreis number, iodine value, free fatty acids (FFA) and peroxide value (by ferrous xylenol orange (FOX) method) were compared with sensory testing in monitoring the primary stage of oxidation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ee9ef67cd8ff80273b61bdfa4367f0b
https://doi.org/10.1111/jfpp.13688
https://doi.org/10.1111/jfpp.13688
Publikováno v:
Indian Journal of Economics and Development. 13:669
The present investigation has analyzed the costs and returns and resource use efficiency of Bt-cotton in Middle Gujarat during 2015–16. The results indicated that average cost of cultivation of Bt-cotton was69372per ha. Out of total cost, human lab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b1694f099c05f1b0533b8748e02e40f
https://doi.org/10.5958/2322-0430.2017.00229.3
https://doi.org/10.5958/2322-0430.2017.00229.3
Publikováno v:
Food chemistry. 185
In the present study, a comparison of five peroxide analytical methods was performed using oxidized ghee. The methods included the three iodometric titration viz. Bureau of Indian Standard (BIS), Association of Analytical Communities (AOAC) and Ameri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4301b093c709e5b0289dd2ca503c9c24
https://pubmed.ncbi.nlm.nih.gov/25952892
https://pubmed.ncbi.nlm.nih.gov/25952892