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Citrus peel as a source of functional ingredient: A review
Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits
The current study was carried out on biscuits by incorporating barley flour (10%) and buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat flour. Biscuits were evaluated for physico-chemical,…
Effect of cinnamate on nitrate reductase activity in isolated cucumber cotyledons
The effect of cinnamic acid on in vivo nitrate reductase activity and protein content in cucumber cotyledons was studied and cinnamate increased and the total protein content at lower concentrations but higher concentration proved inhibitory.
RESPONSE OF POST HARVEST TREATMENTS ON NUTRITIONAL CHARACTERISTICS AND SHELF LIFE OF LITCHI (cv. DEHRADUN)
It can be inferred from the study that calcium extends the shelf-life of fruit by maintaining firmness by minimizing the rate of respiration, disintegration of tissues and disease incidence while as sulphur maintains the colour of the fruit.
Compositional Changes during Storage and Concentration of Kagzi Lime Juice
The richness In sour (5 .88 per cent acidity) and tlavouring (0.01 7 per cent recoverable oil ) components of fresh kagzi lime (Citrus auralltifolia) juice makes it preferred acidul ant with strong…
Heat stabilised compressed wood from Indian hardwoods and factors affecting improvement in properties
This note deals with heat stabilized compressed woods from Adina cordifolia (haldu) and Juglans regia (walnut). Compression attained, specific gravity, tensile strength, modulus of elasticity,…
Physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze‐dried kinnow peel extract powder using maltodextrin as wall material
Nanotechnology -New Lifeline For Food Industry.
- Harleen Kour, A. Malik, N. Ahmad, T. A. Wani, R. Kaul, A. Bhat
- Business, MedicineCritical reviews in food science and nutrition
- 5 June 2015
Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties.
Commercial Utilization of Membranes in Food Industry
Membrane filtration is a technique that uses a physical barrier, a porous membrane or filter, to separate particles in a fluid. Particles are separated on the basis of their size and shape with the…
Effect of Postharvest Application of Plant Extracts on Physical Parameters and Shelf Life of Guava
The statistical results of the study indicated that coating of leaf extracts and storage period signifi cantly (P ≤ 0.05) affected all traits.