153 results on '"Sneh Punia Bangar"'
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52. Lily starch‐An underutilized and non‐conventional source: Properties and applications
53. Determination and Comparison of Phytochemicals, Phenolics, and Flavonoids in Solanum lycopersicum Using FTIR Spectroscopy
54. Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions
55. Properties and Applicability of Starch-Based Films
56. Bionanocomposites in Food and Medicine
57. Biopolymer-Based Films and Coatings
58. Cinnamon: An antimicrobial ingredient for active packaging
59. Pigmented Rice: Composition and Health Effects
60. Germinated Barley Cultivars: Effect on Physicochemical and Bioactive Properties
61. Kaempferol: A flavonoid with wider biological activities and its applications
62. Lactic acid bacteria
63. The Effect of Mild and Strong Heat Treatments on In vitro Antioxidant Properties of Barley (Hordeum vulgare) Cultivars
64. Ultrasound‐assisted modification of gelation properties of proteins: A review
65. Properties, preparation methods, and application of sour starches in the food
66. Contributors
67. Remediation plan of nano/microplastic toxicity in food
68. Green Technologies for Sustainable Food Production and Preservation: Supercritical Fluids
69. Genetic manipulation of colored cereals for improved nutritional quality
70. Colored cereals: Extraction and purification of bioactive compounds (pigments)
71. Colored cereals: Genetics and chemistry of pigments
72. Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes
73. Proso-millet starch: Properties, functionality, and applications
74. Fenugreek ( Trigonella foenum graecum ) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review
75. Nano-cellulose reinforced starch bio composite films- A review on green composites
76. Effect of blanching and drying processes on shelf‐life of Parkia speciosa seed and pods
77. Author response for 'Native and modified biodegradable starch‐based packaging for shelf‐life extension and safety of fruits/vegetables'
78. Influence of processing techniques on the protein quality of major and minor millet crops: A review
79. Recent advancements in properties, modifications, and applications of legume starches
80. Maize starch modifications and industrial uses
81. Author response for 'Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products'
82. Ball-milling: A sustainable and green approach for starch modification
83. Mango seed starch: A sustainable and eco-friendly alternative to increasing industrial requirements
84. Potential Role of Phytochemical Extract from Saffron in Development of Functional Foods and Protection of Brain-Related Disorders
85. Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices
86. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application
87. Microcrystalline cellulose for active food packaging applications: A review
88. Luteolin: A flavone with myriads of bioactivities and food applications
89. Trends in millet and pseudomillet proteins - Characterization, processing and food applications
90. The Impacts of
91. Bioactive potential of beetroot (Beta vulgaris)
92. Functional Cereals: Functional Components and Benefits
93. Introduction: Global Status and Production of Faba-Bean
94. Novel Approaches to Improve Functional Potential of Cereals
95. Lotus seed starch: A novel functional ingredient with promising properties and applications in food - A review
96. The Functionality of β-Glucans and Fibers in Cereals
97. Enzymatic modification of starch: A green approach for starch applications
98. Litchi (Litchi chinensis) seed starch: Structure, properties, and applications - A review
99. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables
100. Soybean Oil Enriched with Antioxidants Extracted from Watermelon (Citrullus colocynthis) Skin Sap and Coated in Hydrogel Beads via Ionotropic Gelation
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