A5079417945- Food composition and properties
- Polysaccharides Composition and Applications
- Agricultural Science and Fertilization
- Microbial Metabolites in Food Biotechnology
- Rice Cultivation and Yield Improvement
- Crop Yield and Soil Fertility
- Phytase and its Applications
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Seed and Plant Biochemistry
- Biofuel production and bioconversion
- Agricultural pest management studies
- Microbial Metabolic Engineering and Bioproduction
- Nanocomposite Films for Food Packaging
- Catalysis for Biomass Conversion
- Genetic and Environmental Crop Studies
- Food Science and Nutritional Studies
- Plant Micronutrient Interactions and Effects
- GABA and Rice Research
- Agronomic Practices and Intercropping Systems
- Food Drying and Modeling
- Advanced Cellulose Research Studies
- Advances in Cucurbitaceae Research
- Coal and Its By-products
- Food Chemistry and Fat Analysis
All India Institute of Medical Sciences
2025
Indian Institute of Technology Ropar
2024
Sardar Vallabhbhai Patel University of Agriculture & Technology
2008-2024
Maharshi Dayanand University
2014-2024
Chaudhary Charan Singh University
2024
ABES Engineering College
2023
Banasthali University
2020-2022
Central Institute of Post-Harvest Engineering and Technology
2022
Jawaharlal Nehru Krishi Vishwa Vidyalaya
2020-2021
Kurukshetra University
2021
A portion of starch and products that resist digestion in small intestine has been described as resistant starch. Starch may become to due several reasons, it be physically inaccessible, retrograded, or chemically modified. Resistant categorized a functional dietary fiber, defined by the American Association Cereal Chemists Food Nutrition Board Institute Medicine National Academics. appears confer considerable health benefits like reduction risk colon cancer, hemorrhoids, diverticulosis,...
Blends of refined wheat flour (RWF) with colocasia (CF), sweet potato (SPF) and water chestnut (WCF) flours respectively at replacement level 25 g/100 g were assessed for their suitability noodles making. All the native as well blends RWF exhibited restricted swelling behavior. Incorporation SPF or CF into decreased peak viscosity blends. Noodles prepared from respective showed lower cooking time, higher cooked weight, uptake gruel solid loss in comparison to control sample (RWF noodles)....
Purpose The purpose of this paper is to study the utilization rice bran protein concentrate (RBPC) in biscuits upgrade nutritional quality. Design/methodology/approach Extraction from defatted was standardized using alkali extraction method. Defatted and RBPC were analyzed for their proximate composition. its bulk density, foaming capacity (FC), emulsion activity (EA), water oil absorption capacity. incorporated at 5, 10 15 per cent levels. physicochemical, fracture strength (texture...
'Resistant starch' (RS) is defined as starch and degradation products that resist the action of amylolytic enzymes. The effect multiple heating/cooling treatments on RS content legumes, cereals tubers was studied. mean contents freshly cooked (4.18%, 1.86% 1.51% dry matter basis, respectively) increased to 8.16%, 3.25% 2.51%, respectively, after three cycles (P< or =0.05) with a maximum increase 114.8% in pea minimum 62.1% sweet potato =0.05). Significant positive correlations were observed...
Objectives This study aimed to assess the knowledge, attitudes, and practices (KAP) of health sanitation workers (HSWs) regarding safe housekeeping sanitary practices. Materials Methods A cross-sectional was conducted from August October 2024 among 237 HSWs at a tertiary care hospital in Eastern India. validated KAP questionnaire used knowledge (20 items), attitude (eight (three items) related Statistical analysis Descriptive statistics were summarize participant characteristics scores....