Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Vegonia Marboh"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100681- (2024)
This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant propert
Externí odkaz:
https://doaj.org/article/07fd0dcb028a44eca6a0c593b1a0655f
Autor:
Vegonia Marboh, Charu Lata Mahanta
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100542- (2023)
Sohphlang being a tuberous crop exhibits rheological properties, which are expected to change with treatment. The main aim was to study the influence of heat-moisture treatment (HMT) and annealing (ANN) on rheological properties of sohphlang starch.
Externí odkaz:
https://doaj.org/article/4f7ff7b16c4144659a034931f58c2d38
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100210- (2022)
The parameters for extraction of phenolic compounds and anthocyanins in purple tamarillo using supercritical fluid (SCFE) and ultrasound-assisted extraction (UAE) techniques were optimized. Optimizations of extraction techniques were done using Box-B
Externí odkaz:
https://doaj.org/article/b02c4b7acae346fca35997b69447c576
Autor:
Vegonia Marboh, Charu Lata Mahanta
Publikováno v:
International Journal of Biological Macromolecules. 168:486-495
The effect of heat moisture treatment (HMT) and annealing (ANN) on physicochemical and rheological properties and in vitro digestibility of starch extracted from sohphlang (Flemingia vestita) was studied. Modification by HMT and ANN increased amylose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ece06ce787e489355ec54eb9961d76db
https://doi.org/10.1016/j.ijbiomac.2020.12.065
https://doi.org/10.1016/j.ijbiomac.2020.12.065
Autor:
Vegonia Marboh, Charu Lata Mahanta
Publikováno v:
International Journal of Gastronomy and Food Science. 28:100546
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6678dc61ba05c1fa4bfbf89933ce1bf
https://doi.org/10.1016/j.ijgfs.2022.100546
https://doi.org/10.1016/j.ijgfs.2022.100546
Publikováno v:
Starch - Stärke. 74:2100294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a4d7e86a062d6d924dad68c8cabc90e
https://doi.org/10.1002/star.202100294
https://doi.org/10.1002/star.202100294
Autor:
Vegonia Marboh, Charu Lata Mahanta
Publikováno v:
J Food Sci Technol
This study aimed to assess the nutritional and antioxidant properties of sohphlang (Flemingia vestita), a tuber that is traditionally consumed in raw form in Meghalaya, a North-Eastern state of India. Cultivated sohphlang (CS) and market sohphlang (M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2160da46b0539db84e5fb927440f7438
https://europepmc.org/articles/PMC7447699/
https://europepmc.org/articles/PMC7447699/
