Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Zakir S. Khan"'
Publikováno v:
Heliyon, Vol 7, Iss 8, Pp e07781- (2021)
The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two typ
Externí odkaz:
https://doaj.org/article/1a5fc2accfe145d6b9193ddb2ed7c21e
Autor:
B.N. Dar, Rayees Ahmad Bakshi, Zakir S. Khan, Shemilah Fayaz Shah, Bhavnita Dhillon, Navdeep Singh Sodhi
Publikováno v:
Journal of Food Measurement and Characterization. 15:4371-4379
The present work investigated the influence of ultrasonication (US) on the structural and functional properties of Seabuckthorn seed protein concentrate. Ultrasonication was carried out by varying time (0, 5, 15, 25, and 35 min) with a constant power
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d514d39a818b10c3b506995758026b75
https://doi.org/10.1007/s11694-021-01020-7
https://doi.org/10.1007/s11694-021-01020-7
Publikováno v:
Food sciencenutrition. 10(6)
The present investigation was undertaken to develop sauce from different cultivars of apples. Apple sauce of 5 cultivars was developed and effect of the storage conditions on the pH, acidity, TSS, total sugar, color, sensory, and rheological behavior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3a9d4c1aade7bf8aa6dcd9b5d645bcc
https://pubmed.ncbi.nlm.nih.gov/35702308
https://pubmed.ncbi.nlm.nih.gov/35702308
Publikováno v:
Emerging Technologies for Shelf-Life Enhancement of Fruits
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4e89cca2cc26d6efeade549a91ebb5f
https://doi.org/10.1201/9780429264481-14
https://doi.org/10.1201/9780429264481-14
Publikováno v:
Heliyon, Vol 7, Iss 8, Pp e07781-(2021)
Heliyon
Heliyon
The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::429bd98fb6d9b464b089f0f0f33080e6
https://doi.org/10.1016/j.heliyon.2021.e07781
https://doi.org/10.1016/j.heliyon.2021.e07781
Publikováno v:
Applied Biological Research. 17:15
The honey is generally heated to prevent crystallization and microbial growth, however thermal treatment may affect honey qualities like antioxidant activity, colour, etc. In this study the kinetics of antioxidant activity change in correlation with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e56e903b8fff669b18727b241b118469
https://doi.org/10.5958/0974-4517.2015.00003.8
https://doi.org/10.5958/0974-4517.2015.00003.8