Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Vinod K. Jindal"'
Publikováno v:
Environment and Natural Resources Journal, Vol 17, Iss 3, Pp 68-79 (2019)
This study investigated the acid-catalyzed esterification of two brands of crude rice bran oil (CRBO) with free fatty acids (FFAs) content of about 8 and 10%, respectively. Experimental variables included reaction time, methanol-to-FFA molar ratio an
Externí odkaz:
https://doaj.org/article/1c8da28299ce4743bdbbeea2bf0db830
Publikováno v:
Environment and Natural Resources Journal, Vol 19, Iss 6, Pp 468-480 (2021)
Interest in the biosynthesis of silver nanoparticles (AgNPs) has been steadily increasing primarily due to their numerous applications in various fields, low-cost, use of non-toxic environmentally-friendly materials and easy implementation. This stud
Externí odkaz:
https://doaj.org/article/73ef54d5b294462080421265eaf605ea
Autor:
Romanee Thongdara, Kazuyuki Oshita, Ranjna Jindal, Febrian Rizkianto, Vinod K. Jindal, Masaki Takaoka
Publikováno v:
2020 4th International Conference on Green Energy and Applications (ICGEA).
Biodiesel is a promising renewable fuel with many attractive features such as high combustion efficiency, biodegradability, and less toxic exhaust emission. This study investigated an environmentally friendly method for biodiesel production from refi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9729a41f5b61bdb07f652112c4130878
https://doi.org/10.1109/icgea49367.2020.239706
https://doi.org/10.1109/icgea49367.2020.239706
Autor:
Vinod K. Jindal, Buddhi Prasad Lamsal
Publikováno v:
KMUTNB International Journal of Applied Science and Technology. 7:47-56
Measurements and modeling of electrical conductivity (EC) of selected fruit juices were done during continuous ohmic heating. Ten-cm long acrylic heating cell with 3.8 cm internal diameter was utilized to measure the juice electrical conductivity. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::131a864f5b6a239a3f1e43e752cc5d0a
https://doi.org/10.14416/j.ijast.2014.01.008
https://doi.org/10.14416/j.ijast.2014.01.008
Autor:
Vinod K. Jindal, B. K. Yadav
Publikováno v:
Journal of Food Engineering. 86:113-121
This study has been undertaken to model head rice yield (HRY) and whiteness changes during milling in relation to the physicochemical properties such as amylose content, alkali spreading value, gel consistency and protein content of 10 rice varieties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c5e3c63e5b9cee359034147f2b34ab4
https://doi.org/10.1016/j.jfoodeng.2007.09.025
https://doi.org/10.1016/j.jfoodeng.2007.09.025
Autor:
Vinod K. Jindal, B. K. Yadav
Publikováno v:
Journal of Food Process Engineering. 30:670-684
Milled rice is soaked until saturation before cooking and other processing. The soaking behavior of the milled rice is affected by varietal factor as well as initial moisture content (M0) of the samples. In the present study, tests were performed for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f98fb283cdf9a0447e87b23e2ae4efdc
https://doi.org/10.1111/j.1745-4530.2007.00129.x
https://doi.org/10.1111/j.1745-4530.2007.00129.x
Publikováno v:
Journal of Near Infrared Spectroscopy. 15:333-340
Fourteen varieties of Thai indica rice, cooked with five water-to-rice ratios ranging from 1.3 to 2.5 on a weight basis, were characterised by sensory and instrumental texture profile analysis. The potential of near infrared (NIR) reflectance spectro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::212665c35c8d7956c3c28458fca6b359
https://doi.org/10.1255/jnirs.746
https://doi.org/10.1255/jnirs.746
Autor:
B. K. Yadav, Vinod K. Jindal
Publikováno v:
Journal of Food Engineering. 81:710-720
The present study was aimed to develop model for describing the changes in dimensions of milled whole kernels during cooking in excess water. Samples of ten Thai rice varieties ranging from low to high amylose content (16–29% d.b.) with three initi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c6c8cc87bce1045b2650599b1106e79
https://doi.org/10.1016/j.jfoodeng.2007.01.005
https://doi.org/10.1016/j.jfoodeng.2007.01.005
Autor:
Vinod K. Jindal, B. K. Yadav
Publikováno v:
Journal of Food Engineering. 80:46-54
Tests were performed for milled rice of 10 Thai varieties ranging from low to high amylose content (16–29%) with three initial moisture levels (approximately, 8%, 12% and 16% d.b.) for monitoring water uptake in rice kernels and solid loss during c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c48c9e8dba3877924beca4b7869f1272
https://doi.org/10.1016/j.jfoodeng.2006.05.011
https://doi.org/10.1016/j.jfoodeng.2006.05.011
Modeling changes in milled rice (Oryza sativa L.) kernel dimensions during soaking by image analysis
Autor:
Vinod K. Jindal, B. K. Yadav
Publikováno v:
Journal of Food Engineering. 80:359-369
Tests were performed for milled whole kernels of ten Thai rice varieties ranging from low to high amylose content (16–29%) with three initial moisture levels (approximately, 8, 12 and 16% d.b.) for monitoring the dimensional changes in rice kernels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b16006b32c39aadde71096e97fbc0b9
https://doi.org/10.1016/j.jfoodeng.2006.06.005
https://doi.org/10.1016/j.jfoodeng.2006.06.005