Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Yashaswini Premjit"'
Autor:
Yashaswini Premjit, N.U. Sruthi
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57bb064509560f9230ee832d369d7e90
https://doi.org/10.1201/9781003331797-5
https://doi.org/10.1201/9781003331797-5
Autor:
N.U. Sruthi, Yashaswini Premjit
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ea81736a96dfcd903fd3accf6a5b79c
https://doi.org/10.1201/9781003331797-8
https://doi.org/10.1201/9781003331797-8
Publikováno v:
Food Reviews International. :1-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eed2a247e3e1187e01f3ffb26d33166a
https://doi.org/10.1080/87559129.2022.2077361
https://doi.org/10.1080/87559129.2022.2077361
Publikováno v:
Biopolymer‐Based Food Packaging. :282-335
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6537c4b0df0777172843c1e243ea83fb
https://doi.org/10.1002/9781119702313.ch9
https://doi.org/10.1002/9781119702313.ch9
Autor:
Jayeeta Mitra, Yashaswini Premjit
Publikováno v:
Food and Bioprocess Technology. 14:1712-1729
This research aimed to evaluate and optimize the electrospraying process of microencapsulating the probiotic strain, Leuconostoc lactis (NCDC 200), in a soy protein isolate (SPI) and sunflower oil (SO) combination matrix. In the present study, experi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d99bfd5d594d4b1dbea4459148f825f8
https://doi.org/10.1007/s11947-021-02670-7
https://doi.org/10.1007/s11947-021-02670-7
Autor:
Yashaswini Premjit, Jayeeta Mitra
Publikováno v:
Food Bioscience. 53:102532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eedb7e453b53c83fab546269b943a81
https://doi.org/10.1016/j.fbio.2023.102532
https://doi.org/10.1016/j.fbio.2023.102532
Autor:
Yashaswini Premjit, Jayeeta Mitra
Publikováno v:
Food and Bioprocess Technology. 14:1730-1732
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::914822508fdfc6ae080985541b89a618
https://doi.org/10.1007/s11947-021-02687-y
https://doi.org/10.1007/s11947-021-02687-y
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(2)
The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf-stable food for a large population. Long-established te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91cff695dd66e5ec6462fb8d9b9110a6
https://pubmed.ncbi.nlm.nih.gov/35068040
https://pubmed.ncbi.nlm.nih.gov/35068040
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
Publikováno v:
Food chemistry. 348
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3375423839908ded7c987a9392aeac0
https://pubmed.ncbi.nlm.nih.gov/33515948
https://pubmed.ncbi.nlm.nih.gov/33515948
Autor:
Yashaswini Premjit, Shikha Pandhi, Arvind Kumar, Dinesh Chandra Rai, Raj Kumar Duary, Dipendra Kumar Mahato
Publikováno v:
Food Research International. 151:110879
Food flavors are volatile compounds that impact the human sensory perception profoundly and find extensive applications in various food products. Because of their volatility and high sensitivity to pH, temperature, oxidation, and external conditions,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e6877eca863c4ed392925ed6add0aa9
https://doi.org/10.1016/j.foodres.2021.110879
https://doi.org/10.1016/j.foodres.2021.110879