169 results on '"Sharanagat, Vijay Singh"'
Search Results
2. Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans
3. Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis
4. Starch: Current Production and Consumption Trends
5. Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam
6. Esterified porous starch from guinea grass seed for enhanced facile microencapsulation of bioactive materials
7. Synthesis, optimization, and characterization of precipitation derived starch nanoparticles from guinea seeds
8. Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius)
9. Development of pH-sensitive films based on buckwheat starch, critic acid and rose petal extract for active food packaging
10. Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes
11. Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet)
12. Bioactive compounds and its optimization from food waste: review on novel extraction techniques
13. Size Reduction
14. Effect of growing environments on the minerals and proximate composition of urdbeans (Vigna mungo L. Hepper)
15. Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana
16. Quality attributes of convective hot air dried spine gourd (Momordica dioica Roxb. Ex Willd) slices
17. Advances in application of ultrasound in food processing: A review
18. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review
19. Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content
20. Estimation and multi-variate analysis of iron and zinc concentration in a diverse panel of urdbean (Vigna mungo L. Hepper) genotypes grown under differing soil conditions
21. Kodo millet: Technological impact and nutritional benefits for value‐addition in food products.
22. Structural, Thermo‐Functional, and Rheological Properties of Dielectric Modified Underutilized Jicama (Pachyrhizus, spp.) Starch.
23. Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties
24. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products.
25. Application of biosensors against food-borne pathogens.
26. Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis
27. Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum)
28. Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)
29. Guinea Grass Seed( Megathyrsus Maximus ), A Potential Novel Starch Source: Impact of Isolation Methods on Functional, Morphological, Structural, Pasting, and Rheological Properties
30. Physico-functional and quality attributes of microwave-roasted black pepper (Piper nigrum L.).
31. Waste Management in Processing of Marine Foods
32. Fish Freezing
33. Interaction of Pulsed Electric Modified Elephant Foot Yam ( Amorphophallus paeoniifolius ) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film
34. Development of a predictive model for determination of urea in milk using silver nanoparticles and UV–Vis spectroscopy
35. Approaches for development of functional and low gluten bread from sorghum: A review
36. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
37. Characterization of kinnow ( Citrus reticulate ) peel and its effect on the quality of muffin
38. Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)
39. Bread preparation by partial replacement of wheat by germinated sorghum.
40. Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging
41. Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk
42. Bread preparation by partial replacement of wheat by germinated sorghum
43. Influence of drying temperature on quality attributes of bell pepper (Capsicum annuum L.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis
44. Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains
45. Bio-sourced polymers as alternatives to conventional food packaging materials: A review
46. sj-docx-1-fst-10.1177_10820132211058002 - Supplemental material for Bread preparation by partial replacement of wheat by germinated sorghum
47. Composition, characteristics and health promising prospects of black wheat: A review
48. Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius)
49. Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch
50. Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana
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