Scientific and technical aspects of yogurt aroma and taste: a review
Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet,
even when its beneficial effects were neither fully known nor scientifically proven. With time …
even when its beneficial effects were neither fully known nor scientifically proven. With time …
Green tea: Health benefits
The plant Camellia sinensis yields a variety of white, green and black tea. Tea is one of the
most widely consumed beverages in the world, next only to water for enjoyment and health …
most widely consumed beverages in the world, next only to water for enjoyment and health …
Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties
The effect of stabilizer addition on physicochemical, sensory, textural properties and starter
culture counts of mango soymilk fortified yoghurt (MSFY) were studied. Three stabilizers …
culture counts of mango soymilk fortified yoghurt (MSFY) were studied. Three stabilizers …
Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp
SK Bag, PP Srivastav, HN Mishra - Food and bioprocess technology, 2011 - Springer
Foam expansion and foam stability of the bael (Aegle marmelos L.) fruit pulp foam was
studied. Foams were prepared from various pulp concentrations (PC) by adding different …
studied. Foams were prepared from various pulp concentrations (PC) by adding different …
Magnetic Ni/Ag core–shell nanostructure from prickly Ni nanowire precursor and its catalytic and antibacterial activity
S Senapati, SK Srivastava, SB Singh… - Journal of Materials …, 2012 - pubs.rsc.org
A microemulsion template assisted hydrazine hydrate mediated wet chemical reduction of
nickel chloride hexahydrate at 70° C has been used for the fabrication of prickly nickel …
nickel chloride hexahydrate at 70° C has been used for the fabrication of prickly nickel …
Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review
D Kumar, GP Yadav, CG Dalbhagat… - Journal of Food …, 2022 - Wiley Online Library
Cold plasma (CP) has emerged as a powerful intervention in the non‐thermal processing of
food. It a green technology with a minimum negative impact on food and the environment …
food. It a green technology with a minimum negative impact on food and the environment …
[HTML][HTML] Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices
Abstract Unstructured Gompertz and Logistic models were developed to describe growth,
substrate utilization and lactic acid production by Lactobacillus plantarum NCDC 414 in …
substrate utilization and lactic acid production by Lactobacillus plantarum NCDC 414 in …
Disinfestation of stored wheat grain infested with Rhyzopertha dominica by ozone treatment: process optimization and impact on grain properties
G Mishra, AA Palle, S Srivastava… - Journal of the Science …, 2019 - Wiley Online Library
BACKGROUND Ozone is a highly oxidative gas that has a long history of safe use as a
disinfectant and sanitizer from producers of pharmaceuticals and many other organic …
disinfectant and sanitizer from producers of pharmaceuticals and many other organic …
Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties
Background Increasing concerns about nutritional deficiency, food security, and
sustainability have emphasized work on exploring alternative and sustainable sources of …
sustainability have emphasized work on exploring alternative and sustainable sources of …
Selective fractionation of cholesterol from whole milk powder: optimisation of supercritical process conditions
J Chitra, S Deb, HN Mishra - International journal of food …, 2015 - Wiley Online Library
Supercritical fluid extraction (SCFE) of cholesterol from whole milk powder (WMP) was
investigated in this study. The combined effects of temperature (40–80° C) and pressure …
investigated in this study. The combined effects of temperature (40–80° C) and pressure …