Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Vishweshwaraiah Prakash"'
Publikováno v:
Reference Module in Food Science ISBN: 9780081005965
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d93f3b668777c0acdfc4d513b0c289cb
https://doi.org/10.1016/b978-0-12-822521-9.00190-8
https://doi.org/10.1016/b978-0-12-822521-9.00190-8
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use,
Autor:
S.M. Nazmul Alam, Paparella Antonello, Dimitrios Argyropoulos, Adelia C. Bovell-Benjamin, Manuel Brenes, Ricardo Carvajal, Fusheng Chen, Henry B. Chin, Thiago Costa Dias, Antonio de Castro, Diana Di Gioia, Angel Esparza-Chavez, Alina Ioana Gostin, Karina Grigoryan, Khalid Gul, Tibor Janči, Nilakshi Jayawardena, Sun Juanjuan, Jonathon Kite, Anita Klaus, Zhihua Li, Eduardo Medina, Anca Ioana Nicolau, Miomir Niksic, Bong-Soo Noh, Sangsuk Oh, Paola Pittia, Wan-Soo Park, Jamuna Prakash, Vishweshwaraiah Prakash, Eva María Ramírez, Divakar Rao, Jerry Roberts, Concepción Romero, Hye-Young Seo, David R. Sepulveda, Preeti Singh, Bernd van der Meulen, Marjolein van der Spiegel, Sanja Vidaček, Iuliana Vintila, Alexander Voss, Viduranga Waisundara, Ali Abas Wani, Mindani Watawana, Xiuyan Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efad9c36aa9937f511281af26032a051
https://doi.org/10.1016/b978-0-12-800605-4.00028-1
https://doi.org/10.1016/b978-0-12-800605-4.00028-1
Autor:
Vishweshwaraiah Prakash
The role of traditional and ethnic foods will increase in their consumption pattern with increasing demand from population. These are considered as healthy foods and the anchor they hold makes further demand by many folds. Thus, there is a wide scope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ade69459bb117523fe9204394a08d51c
https://doi.org/10.1016/b978-0-12-800605-4.00001-3
https://doi.org/10.1016/b978-0-12-800605-4.00001-3
Autor:
Olga Martín-Belloso, H. L. M. Lelieveld, Helena McMahon, Susanne Braun, Larry Keener, Siân Astley, Vishweshwaraiah Prakash
During evolution humans have adapted to the sources of energy and nutrients available in nature and learned, by trial and error, which food can be eaten safely and which can be stored for the future and still be safe to eat. Microbes have contributed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cdab584f1ff95a5aa4939ccb472adcd
https://doi.org/10.1016/b978-0-12-800605-4.00025-6
https://doi.org/10.1016/b978-0-12-800605-4.00025-6
Publikováno v:
Journal of the Science of Food and Agriculture. 89:1642-1647
BACKGROUND: Chemical constituents of the neem tree are extensively explored; the major component present in the tree is azadirachtin. Azadirachtin, a tetranortriterpenoid, is remarkable for its chemical complexity and for its biological activity. Thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ca03f04c7a1b28979e320321f6c6e36
https://doi.org/10.1002/jsfa.3632
https://doi.org/10.1002/jsfa.3632
Publikováno v:
The Protein Journal. 27:440-449
Invertase (beta-D -fructofuranoside fructohydrolase-E.C. 3.2.1.26) is a sucrose hydrolyzing enzyme found in microbial, plant and animal sources. Invertase from Candida utilis is a dimeric glycoprotein composed of two identical monomer subunits with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e87725e4d7e9d1c8d4adf2a5ee7fd067
https://doi.org/10.1007/s10930-008-9154-z
https://doi.org/10.1007/s10930-008-9154-z
Publikováno v:
Enzyme and Microbial Technology. 43:336-342
Nuclease P1 is a zinc-dependent endonuclease from the mold Penicillium citrinum. Nuclease P1 exhibits an increase in activity in the presence of low concentrations of urea or GuHCl. At 0.05 M GuHCl or 1 M urea the enzyme activity enhanced maximally b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a20db432a00573ab395049d459a9a4c
https://doi.org/10.1016/j.enzmictec.2008.05.009
https://doi.org/10.1016/j.enzmictec.2008.05.009
Publikováno v:
International Journal of Food Properties. 11:613-623
The precipitation of proteins due to the changes in pH has been a major limiting factor in their utility especially when the precipitation is concurrent with irreversible aggregation. In the present study, an attempt is made to see the effect of glyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c9df80e6777c61c1137695f497cbf5c
https://doi.org/10.1080/10942910701580367
https://doi.org/10.1080/10942910701580367
Publikováno v:
Protein & Peptide Letters. 15:371-376
Peptides with more than one biological activity are many a times multifunctional peptides. Two peptides with multifunctional properties from alpha (S2)-casein were stabilized in presence of cosolvents for their biological activities like ACE inhibiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aa791515ea3c14b58bc935644d3bf6b
https://doi.org/10.2174/092986608784246416
https://doi.org/10.2174/092986608784246416