Nutritional composition and drying kinetics of aonla fruits (English)
- New search for: Kumari, Parveen
- New search for: Khatkar, B. S.
- New search for: Kumari, Parveen
- New search for: Khatkar, B. S.
In:
Journal of Food Science and Technology
;
55
, 8
; 3135-3143
;
2018
-
ISSN:
- Article (Journal) / Print
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Title:Nutritional composition and drying kinetics of aonla fruits
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Contributors:Kumari, Parveen ( author ) / Khatkar, B. S. ( author )
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Published in:Journal of Food Science and Technology ; 55, 8 ; 3135-3143
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Publisher:
- New search for: Springer India
- New search for: Springer
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Place of publication:Mysore, India
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Publication date:2018
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 310/5800
- New search for: 58.00 / 58.34
- Further information on Basic classification
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Keywords:
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Classification:
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Source:
Table of contents – Volume 55, Issue 8
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Bioactivities of phytochemicals present in tomatoChaudhary, Poonam / Sharma, Ashita / Singh, Balwinder / Nagpal, Avinash Kaur et al. | 2018
- 2850
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Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray dryingChang, C. / Nickerson, Michael T. et al. | 2018
- 2862
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Nanomaterials in food packaging: state of the art and analysisTsagkaris, Aristeidis S. / Tzegkas, Spyros G. / Danezis, Georgios P. et al. | 2018
- 2871
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Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241Ali, Muhammad Waqas / Shahzad, Raheem / Bilal, Saqib / Adhikari, Bishnu / Kim, Il-Doo / Lee, Jeong-Dong / Lee, In-Jung / Kim, Byung Oh / Shin, Dong-Hyun et al. | 2018
- 2881
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Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extractPasukamonset, Porntip / Pumalee, Theerapat / Sanguansuk, Nontapat / Chumyen, Chonlada / Wongvasu, Piyawan / Adisakwattana, Sirichai / Ngamukote, Sathaporn et al. | 2018
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- 2955
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- 3008
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- 3016
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- 3026
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- 3035
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- 3046
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- 3056
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- 3065
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- 3077
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The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flowLammers, Volker R. G. / Wolf, Patrick / Windhab, Erich J. et al. | 2018
- 3085
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- 3093
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- 3098
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- 3110
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Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzymeSaeidi, Zainab / Nasehi, Behzad / Jooyandeh, Hossein et al. | 2018
- 3119
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Dielectric characterization of raw and packed soy milks from 0.5 to 20 GHz at temperatures from 20 to 70 ºCKataria, Tejinder Kaur / Corona-Chávez, Alonso / Olvera-Cervantes, José Luis / Rojas-Laguna, Roberto / Sosa-Morales, María Elena et al. | 2018
- 3127
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- 3135
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Nutritional composition and drying kinetics of aonla fruitsKumari, Parveen / Khatkar, B. S. et al. | 2018
- 3144
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- 3154
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- 3163
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- 3174
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- 3181
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Further insight into the role of Ca2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OESFreitas, Arlan S. / Carvalho, Leila M. / Soares, Adriana L. / Madruga, Marta S. / Neto, Arnoud C. S. / Carvalho, Rafael H. / Ida, Elza I. / Estevez, Mario / Shimokomaki, Massami et al. | 2018
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- 3199
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- 3212
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Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’)Paula, R. L. / Maniglia, B. C. / Assis, O. B. G. / Tapia-Blácido, D. R. et al. | 2018
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