33 results on '"Akhter, Rehana"'
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2. Proteins as Enzymes
3. Nanoencapsulation of hydroxytyrosol in chitosan crosslinked with sodium bisulfate tandem ultrasonication: Techno-characterization, release and antiproliferative properties
4. Ethnic Fermented Foods and Beverages of Jammu and Kashmir
5. Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India
6. Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions
7. Supercritical fluid extraction tandem responsive polarity modifier separation of hydroxytyrosol rich phenolic raffinates from olive oil
8. Protein-Based Delivery Systems
9. Ethnic meat products of Kashmiri wazwan: a review
10. Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions
11. Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron
12. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability
13. Pattern of Contraceptive Use among the Married Couple of Rural Community in Cumilla District
14. Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India
15. Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions
16. Preparation and characterization of chitosan flake and chitosan nanopowder gels: A comparative study of rheological, thermal and morphological perspectives
17. Subcritical treatment of olive oil: Minor phenolic composition and antioxidant properties of the solvent extracts
18. Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India
19. Techno-functional characterization of chitosan nanoparticles prepared through planetary ball milling
20. Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents
21. Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature
22. Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297
23. Effects of guar gum as a fat substitute in low fat meat emulsions
24. Ethnic meat products of Kashmiri wazwan: a review
25. Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars
26. Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product
27. A review on gestational trophoblastic disease
28. Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron
29. Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product
30. Evaluation of breast disease by clinical breast examination (CBE): Experience of a tertiary care hospital
31. Controlled Evaluation of Bactec Peds Plus/F and Bactec Lytic/10 Anaerobic/F Media for Isolation of Salmonella enterica Serovars Typhi and Paratyphi A from Blood
32. Controlled Evaluation of Bactec Peds Plus/F and Bactec Lytic/10 Anaerobic/F Media for Isolation of Salmonella entericaSerovars Typhi and Paratyphi A from Blood
33. THE EMERGENT CONCERN OF SEROPOSITIVE STATUS OF HEPATITIS-B VIRUS AND HEPATITIS-C VIRUS IN THE PREGNANT FEMALES ATTENDING A TERTIARY CARE HOSPITAL.
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