Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk (English)
- New search for: Rajunaik, B.
- New search for: Franklin, Magdaline Eljeeva Emerald
- New search for: Seethu, B. G.
- New search for: Pushpadass, Heartwin A.
- New search for: Battula, Surendra Nath
- New search for: Naik, N. Laxmana
- New search for: Rajunaik, B.
- New search for: Franklin, Magdaline Eljeeva Emerald
- New search for: Seethu, B. G.
- New search for: Pushpadass, Heartwin A.
- New search for: Battula, Surendra Nath
- New search for: Naik, N. Laxmana
In:
Journal of Food Science and Technology
;
61
, 4
;
798-811
;
2024
- Article (Journal) / Electronic Resource
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Title:Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk
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Additional title:J Food Sci Technol
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Contributors:Rajunaik, B. ( author ) / Franklin, Magdaline Eljeeva Emerald ( author ) / Seethu, B. G. ( author ) / Pushpadass, Heartwin A. ( author ) / Battula, Surendra Nath ( author ) / Naik, N. Laxmana ( author )
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Published in:Journal of Food Science and Technology ; 61, 4 ; 798-811
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Publisher:
- New search for: Springer India
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Place of publication:New Delhi
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Publication date:2024-04-01
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Size:14 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 61, Issue 4
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.
- 609
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Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent reviewIslam, Fakhar / Saeed, Farhan / Imran, Ali / Shehzadi, Umber / Ali, Rehman / Nosheen, Farhan / Chauhan, Anamika / Asghar, Aasma / Ojukwu, Moses et al. | 2024
- 621
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Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a reviewNasrallah, Kamar / Khaled, Sanaa / El Khatib, Sami / Krayem, Maha et al. | 2024
- 631
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Graphene-based functional electrochemical sensors for the detection of chlorpyrifos in water and food samples: a reviewKrishna Perumal, Pitchurajan / Chen, Chiu-wen / Giri, Balendu Shekher / Singhania, Reeta Rani / Patel, Anil Kumar / Dong, Cheng-Di et al. | 2024
- 642
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Natural food flavours: a healthier alternative for bakery industry—a reviewSingh, Nidhi / Sudha, M. L. et al. | 2024
- 651
-
Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristicsZhang, Yunying / Liang, Yupeng / Zhang, Wenming / Ren, Yan / Bao, Xiaoming et al. | 2024
- 675
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Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life predictionSrivastava, Yashi / Singh, Barinderjit / Kaur, Brahmeet / Ubaid, Mohammed / Semwal, Anil Dutt et al. | 2024
- 688
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Soymilk stability increase using polyphenols microcapsulesLarrauri, Mariana / Asensio, Claudia M. / Martín, María P. / Quiroga, Patricia R. / Grosso, Nelson R. / Nepote, Valeria et al. | 2024
- 697
-
A new approach to snack production: sourdough corn flakes with low glycemic indexÇetin-Babaoğlu, Hümeyra et al. | 2024
- 706
-
Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernelsDalbhagat, Chandrakant Genu / Nithya, A. / Mandliya, Shubham / Vishwakarma, Siddharth / Mishra, Hari Niwas et al. | 2024
- 717
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Bioactive compounds and antioxidant activity during ripening of Malpighia glabra fruitsShreelakshmi, S. V. / Chaitrashree, N. / Nazareth, Maria Sheeba / Kumar, Sandopu Sravan / Shetty, Nandini P. / Giridhar, P. et al. | 2024
- 727
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Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compoundsMarcolino, Etivaldo / Salavarria, Diogo / da Silva, Luíz Guilherme Malaquias / Almeida, Adelaide / Oliveira da Silva, Flávia Matias / Ribeiro, Carlos / Dias, João et al. | 2024
- 734
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Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheeseKilic, Tugba / Koyuncu, Gulcan et al. | 2024
- 743
-
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burgerMilani, Talita Maira Goss / Conti, Ana Carolina et al. | 2024
- 753
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Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary studyZahir, Ahmadullah / Naseri, Emal / Hussain, Muzahir et al. | 2024
- 770
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Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant riceSharma, Sakshi / Semwal, Anil Dutt / Srihari, Somashekharan Pandit / Govind Raj, Thima / Wadikar, Dadasaheb et al. | 2024
- 782
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Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolisBetancur-D´Ambrosio, María Carolina / Pérez-Cervera, Carmen Elena / Barrera-Martinez, Cindy / Andrade-Pizarro, Ricardo et al. | 2024
- 790
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Transformation of phenolic acids during radical neutralizationOlszowy-Tomczyk, Małgorzata / Typek, Rafał et al. | 2024
- 798
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Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milkRajunaik, B. / Franklin, Magdaline Eljeeva Emerald / Seethu, B. G. / Pushpadass, Heartwin A. / Battula, Surendra Nath / Naik, N. Laxmana et al. | 2024