185 results on '"Sabikhi, Latha"'
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2. Techniques for women empowerment in dairy
3. Fermentation dynamics of probiotic Lactobacillus acidophilus NCDC-13 in a composite dairy-cereal substrate
4. Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review
5. Inhibition of dipeptidyl peptidase-IV by hydrolysates of beta-lactoglobulin isolated from Gir cow milk
6. Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate
7. Technological challenges in production of camel milk cheese and ways to overcome them – A review
8. Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese
9. Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management
10. A comparative study of the antioxidant and ACE inhibitory activities of selected herbal extracts
11. Storage Studies of Flaxseed Oil Encapsulated by Buttermilk Solids
12. Emblicanin rich Emblica officinalis extract encapsulated double emulsion: controlled release of bioactive during phagocytosis and in vitro digestion
13. Effect of whey-pearl millet-barley based probiotic beverage on Shigella-induced pathogenicity in murine model
14. Double emulsion-based mayonnaise encapsulated with bitter gourd extract exhibits improvement in vivo anti-diabetic action in STZ induced rats
15. Production of DPP‐IV inhibitory peptides‐rich beta casein hydrolysates from milk of Gir (Bos indicus) cow and their evaluation for potential antidiabetic effect through in vitro assay.
16. Ozone Application in Food Processing
17. Engineering Tools in Milk-Based Beverages
18. Contributors
19. Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology
20. Assessment of malting characteristics of different Indian barley cultivars
21. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach
22. Processing and Packaging of Dairy-Based Products
23. Spray-dried Probiotic adjunct with in vitro acid and bile salt tolerance
24. Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology
25. Role of Food Micro-molecules in the Prevention of Cancer
26. Double emulsion‐encapsulated guggul exhibits improved in vivo hypocholesterolaemic action in rats
27. Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules
28. Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review
29. Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life
30. Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species
31. Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey
32. Whole grains and resistant starch rich, reduced‐calorie biscuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator in streptozotocin‐induced diabetic rats
33. Encapsulation and Assessment of Antidiabetic Potential of α‑Lactalbumin-Derived Hydrolysates.
34. Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids
35. Double Emulsions: Emerging Delivery System for Plant Bioactives
36. Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage
37. Nutritional advantages of oats and opportunities for its processing as value added foods - a review
38. Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species
39. Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening
40. Evaluation of nutritional attributes of whey-cereal based probiotic beverage
41. Process optimization for enzyme aided clarification of watermelon juice
42. Significance of coarse cereals in health and nutrition: a review
43. Designer milk – An imminent milestone in dairy biotechnology
44. Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions
45. Effect of Selected Stabilizers and Processing Aids on the Stability of a Double Emulsion Encapsulating Bitter Gourd Extract
46. An appraisal of scope for women-led entrepreneurship in dairying
47. Fatty Acid Profile of Unconventional Oilseeds
48. Selection of stabilizers and processing aids to encapsulate bitter gourd extract in a stable double emulsion
49. Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit
50. Emulsification properties of sodium caseinate‐based conjugates with selected polysaccharides
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