99 results on '"Functional properties"'
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2. The Encapsulation
3. Sorghum: Biology, Functional Potential and Sustainable Utilization : Major Millets
4. Proso Millet: Biology, Functional Potential and Sustainable Utilization : Minor Millets
5. Field Monitoring of Low Noise Surface Mixtures Modified with Recycled Tire Rubber
6. Proteins as Functional Foods and Nutraceuticals
7. Enzymatic Modification of Starch: Amylases and Pullulanase
8. Fish Structural Proteins
9. Importance of Starch Characterization
10. Flaxseed Meal: A Newer Candidate of Plant-Based Protein
11. Enriching Canola Meal to an Alternative Source of Protein
12. Groundnut Meal: Scientific Interventions for Achieving Superior Quality of Protein
13. Soybean Meal: The Reservoir of High-Quality Protein
14. Processing and Functional Properties of Edible Insects: Risk and Benefits Associate with Its Consumption
15. The Use of Pumpkin Plants as a Natural Biocorrector in the Technology of Functional Meat Products
16. Recent Trends in the Application of Essential Oils for Preserving Foods
17. Whey: Chemistry and Its Biotechnological Potential
18. Bioactive Phytochemicals from Pumpkin Seed Oil Processing By-products
19. Composition and Functional Properties of Cardamom Fixed Oil
20. Microwave Irradiation of Starch
21. Ultrasonication of Starch
22. Pulsed Electric Field Treatment for the Modification of Starch
23. Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective
24. Non-cereals Starch Resources
25. A Dynamic Study of the influence of Jatropha curcas on Growth and Haematological Indices in Finfish
26. Features of Plasma-Electrolyte Synthesis of Heterooxide Nanocomposites on Multicomponent Alloys of Valve Metals
27. Air Classification of Plant Proteins
28. Traditional Food Adjuncts: Sustainable and Healthy Option for Functional Foods
29. Effect of Processing on the Functional Potential of Bioactive Components
30. The Influence of the Design Parameters and Technological Factors on Functional Properties of the Spiral Joints of the Parts
31. Chemistry and Food Applications of Persian Gum
32. Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets
33. Novel Approaches to Improve Functional Potential of Cereals
34. Functionality of Resistant and Slowly Digesting Starch in Cereals
35. The Functionality of β-Glucans and Fibers in Cereals
36. Red Beet Pomace as a Source of Nutraceuticals
37. Screening Strategies for Biosurfactant Discovery
38. Importance of Mushrooms for Food Security in Africa
39. Influence of Isolation Conditions on the Physicochemical and Biological Properties of Chitosan and Chitosan Oligosaccharides from Marine Crustacean Shell Wastes
40. Apricot (Prunus armeniaca L.) Kernel: A Valuable by-Product
41. Utilization of Tomato (Solanum lycopersicum) by-Products: An Overview
42. Lifetime Mechanics of Machines as Cluster of Classical Mechanics, Reliability Theory and Digital Twin Concept
43. Effect of Toasting and Natural Fermentation on the Phytochemical and Functional Properties of Oats Grown in Ethiopia
44. Harnessing the Complex Compositional Space of High-Entropy Alloys
45. The Investigation of Morphology, Topography, and Surface Fractality of Heterooxide Composite Coatings
46. Bambara Groundnut Starch
47. Bread Enrichment with Opuntia spp. Derivatives
48. Chemistry and Functionality of Opuntia spp. Nopal Cladodes
49. Prickly Pear (Opuntia ficus indica) Processing by Extrusion-Cooking
50. Uncertainties in Modeling the Lifetime-and-Functional Properties of Gear Trains and Transmissions and Ways to Reduce Them
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