50 results on '"Deshwal, Gaurav Kr"'
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2. Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review
3. Characterization of lipid composition and physicochemical properties of clarified yak milk fat
4. Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles
5. Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability
6. Global comprehensive review and meta-analysis of goat milk composition by location, publication year and lactation stage
7. Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
8. Influence of pH, temperature and concentration of calcium sequestering salts on the solubilisation of individual caseins and minerals from rennet casein
9. Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts.
10. A Review on the Production and Characteristics of Cheese Powders.
11. Applications of reverse osmosis in dairy processing: an Indian perspective
12. Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses
13. Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk
14. Performance Evaluation of a Biopolymer-based In-Package UV Activated Colorimetric Oxygen Indicator with Modified Atmosphere Packaged Mozzarella Cheese
15. Utilization of Cereal Crop Residues, Cereal Milling, Sugarcane and Dairy Processing By-Products for Sustainable Packaging Solutions
16. Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink
17. Active Packaging of Fruits and Vegetables: Quality Preservation and Shelf-Life Enhancement
18. Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
19. Technological challenges in production of goat milk products and strategies to overcome them: a review
20. A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage
21. Design Modification of Ice-Cream Cone to Control Ink Migration and Crimping
22. A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species
23. Review on metal packaging: materials, forms, food applications, safety and recyclability
24. Lignocellulosic Agricultural Biomass as a Biodegradable and Eco-friendly Alternative for Polymer-Based Food Packaging
25. An overview of paper and paper based food packaging materials: health safety and environmental concerns
26. Technological challenges in production of goat milk products and strategies to overcome them: a review.
27. Eggnog: process optimization and characterization of a dairy-based beverage
28. Characterization of Biopolymer-Based UV-Activated Intelligent Oxygen Indicator for Food-Packaging Applications
29. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese
30. Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review
31. Electrospun Smart Oxygen Indicating Tag for Modified Atmosphere Packaging Applications: Fabrication, Characterization and Storage Stability
32. Active and Intelligent Packaging of Cheese : Developments and Future Scope
33. Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage
34. A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes ( Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions
35. Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques
36. Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products
37. Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure
38. Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing
39. In Vitro Assessment of Antioxidative Potential of Goat Milk, Casein and its Hydrolysates: Comparison of Goat Milk with Bovine and Buffalo milk
40. Review on factors affecting and control of post-acidification in yoghurt and related products
41. Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods
42. Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
43. A Comparative Appraisal of Traditional "Ghee" Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions.
44. Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques.
45. Effect of encapsulating agents on antioxidative properties of spray dried jamun juice powder
46. Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese
47. Review on metal packaging: materials, forms, food applications, safety and recyclability
48. Electrophoretic behaviour of casein hydrolysis of modified atmosphere packaged mozzarella cheese
49. Functional Tinospora cordifolia(giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure
50. Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder.
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