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Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars
(Wiley-VCH Verlag, 2018)
Starches from 42 diverse Indian potato cultivars are evaluated for diversity in structural (amylose content and amylopectin chain length distribution), morphological (granules size distribution), thermal, and pasting ...
Bioactive constituents in pulses and their health benefits
(Springer India, 2017)
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst ...
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
(Springer India, 2016)
The present work was undertaken to evaluate the chemical composition (proximate, minerals and dietary fibre), colour parameters, antioxidant activity and polyphenol profiles of different fruits (pomegranate, kinnow, mango, ...
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
(Elsevier Ltd, 2018)
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased ...
Effect of chickpea and spinach on extrusion behavior of corn grit
(Springer, 2019)
The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0–100%) and spinach leaf powder (SP 0–6%) on the characteristics [color, expansion, density, hardness, ...
Enzymatic Browning of Fruit and Vegetables: A Review
(Springer, 2018)
Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and slicing and in pulped states, mechanical damage during transportation, and thawing of frozen or cold stored foods. Polyphenol ...
Pulse proteins: secondary structure, functionality and applications
(Springer, 2019)
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and ...
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28)
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, ...
Structural and functional properties of amaranth starches from residue obtained during protein extraction
(Springer, 2021-07-26)
The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, ...
Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
(Springer, 2023-10-23)
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent enzymatic browning. However, the demand for fresh-like fruit/vegetable products ...