Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Writdhama Prasad"'
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100161- (2022)
Externí odkaz:
https://doaj.org/article/0039366818ac4631ae7ed73ca617ce86
Publikováno v:
Cleaner Chemical Engineering, Vol 3, Iss , Pp 100052- (2022)
Solvent extraction is used at the industrial scale for extraction of oil, flavouring and functional compounds from the source materials. Easy availability at lower price makes petroleum based solvents (e.g., hexane, petroleum ether, etc.) the preferr
Externí odkaz:
https://doaj.org/article/6c46708e48164b62b9ddbed906a68a57
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100131- (2022)
Increasing global population has tremendously increased the pressure on existing food systems to feed the larger set of people. With limited food resources, contemporary food industries are focusing various approaches to increase their production cap
Externí odkaz:
https://doaj.org/article/9d2bbe036d3d4f3982e05548104f3503
Publikováno v:
Future Foods, Vol 3, Iss , Pp 100021- (2021)
In the present investigation, attempts were made to increase the storage stability of Aloe vera synbiotic lassi (ASL) by adding different stabilizers HMP (High Methoxy Pectin) and CMC (Carboxy Methyl Cellulose), and copper as an anti-microbial agent.
Externí odkaz:
https://doaj.org/article/aff437d87cb1477ab5a95bc6db21f33d
Publikováno v:
Future Foods, Vol 3, Iss , Pp 100027- (2021)
Rice, wheat and maize are the only three grains used globally by majority of people. This makes the cropping systems highly vulnerable to the detrimental effects of climate change. Expansion of crop sources by integrating ‘psudocereals’ appears t
Externí odkaz:
https://doaj.org/article/3f3fd5c203ec495fb021658ade1fa7a5
Publikováno v:
Journal of Food Science and Technology. 59:4288-4296
Zinc is an essential micronutrient for numerous catalytic, structural and regulatory functions in human body. However, its direct fortification in the food matrix poses the challenges of decreased bio-accessibility by forming insoluble sediments. Com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e78cf83626d5008b9c0298613c18300b
https://doi.org/10.1007/s13197-022-05497-y
https://doi.org/10.1007/s13197-022-05497-y
Publikováno v:
International Journal of Food Science & Technology. 58:2085-2091
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eaf2263246f6a009d181cbc08f267f1
https://doi.org/10.1111/ijfs.15967
https://doi.org/10.1111/ijfs.15967
Publikováno v:
Indian Journal of Dairy Science. :11-16
Attempts were made in the present investigation to standardize the ghee manufacturing method for preparation of curcumin fortified ghee. Sensory evaluation and fat recovery revealed that ghee preparation using creamery butter method was more preferab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::293503481618a8d52ee1cf0ead5b3ff0
https://doi.org/10.33785/ijds.2022.v75i01.002
https://doi.org/10.33785/ijds.2022.v75i01.002
Autor:
Richa Badola, Writdhama Prasad, Narender Raju Panjagari, R. R. B. Singh, Ashish Kumar Singh, Shaik Abdul Hussain
Publikováno v:
Journal of Food Science and Technology. 60:1209-1221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64c10b76e9c5ff90e1c5f1dadb135c90
https://doi.org/10.1007/s13197-022-05355-x
https://doi.org/10.1007/s13197-022-05355-x
Publikováno v:
Journal of Food Science and Technology. 60:11-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcb619f44ad21b533c0b373d8167c55e
https://doi.org/10.1007/s13197-021-05335-7
https://doi.org/10.1007/s13197-021-05335-7