29 results on '"Ojha, K. Shikha"'
Search Results
2. Novel Food Fermentation Technologies
3. Ultrasound technology for food fermentation applications
4. Ultrasound and Food Fermentation
5. Novel Food Fermentation Technologies
6. Development of NIR-HSI and chemometrics process analytical technology for drying of beef jerky
7. Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources
8. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology
9. Application of ultrasound technology for functional meat products
10. Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei
11. Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat
12. Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” [J. Food Compos. Anal. 57C (2016) 1–7]
13. Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky
14. Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky
15. Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second order polynomial regression models
16. Innovations in Packaging of Fermented Food Products
17. Novel Fermented Dairy Products
18. Gamma Irradiation and Fermentation
19. Novel Thermal Technologies and Fermentation
20. Novel Microbial Immobilization Techniques
21. Novel Fermented Grain-Based Products
22. Novel Fermented Fruit and Vegetable-Based Products
23. Novel Preservation Techniques for Microbial Cultures
24. Pulsed Electric Field and Fermentation
25. Bioactive Compounds from Fermented Food Products
26. High Pressure Processing for Food Fermentation
27. Novel Fermented Marine-Based Products
28. Novel Fermented Meat Products
29. Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.