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0260-8774
2025
441865843010
United Kingdom
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September, 2004
The effect of salt on the degradation of visual green colour ‘−a’ in spinach puree (Spinacea oleracea L.) over a temperature range of 50–120 °C (steady state temperature process) as...
May, 2009
Kinetics of flavor degradation in black pepper was studied at isothermal (50–120 °C) and non-isothermal conditions. The degradation of flavor was also followed in three different cooking ...
February, 2014
Rice is an important source of food for a major portion of the world’s population, with a production capacity of about 700 MTPA. Thus efforts are being made continuously to improve the yie...
October, 2006
Texture is one of the most important quality parameter, which influences the acceptability of food products. The kinetics of texture development which was evaluated using a Stevens-LFRA Text...
October, 2006
Saponin glycosides present in a wide variety of plants have the ability to haemolyse red blood cells. They are known to be relatively heat stable. The present study aims at the development o...
October, 2007
In the present study the heat-induced partially deproteinated (0.1–0.2% w/v of residual protein after deproteination step) paneer whey (that resembles cottage cheese whey), originated from...
April, 2005
The kinetics of riboflavin degradation in spinach (Spinacea oleracea L.) as well as in pure riboflavin solutions at initial concentrations present in spinach was studied over a temperature r...
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