Suchergebnisse - "Das, Amit Baran"

1

Development of Colorimetric pH Indicator Paper Using Anthocyanin for Rapid Quality Monitoring of Liquid Food

von: Das, Amit Baran

2021, in: Journal of packaging technology and research

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2

Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity

von: Das, Amit Baran

2017, in: Sensing and instrumentation for food quality and safety

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3

Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology

von: Das, Amit Baran

2019transfer abstract, in: Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor

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4

Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling

von: Das, Amit Baran

2017, in: Basal PPARα inhibits bile acid metabolism adaptation in chronic cholestatic model induced by α-naphthylisothiocyanate

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5

Characterization of the batter and gluten-free cake from extruded red rice flour

von: Das, Amit Baran

2018, in: LWT - food science and technology

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6

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

von: Das, Amit Baran

2020, in: Food science and biotechnology

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7

Preparation and characterization of chitosan–gelatin/nanohydroxyapatite composite scaffolds for tissue engineering applications

von: Das, Amit Baran

2010, in: Carbohydrate polymers

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8

Effect of ionic liquid on sol-gel phase transition, kinetics and rheological properties of high amylose starch

von: Devi, L. Susmita

2020transfer abstract, in: Automated DNA hybridization transfer with movable super-paramagnetic microbeads in a microflow reactor

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9

Impact of ultrasound-assisted extraction on functional, thermal, and structural properties of Parkia timoriana seed protein

von: Chakravorty, Prostuti

2023, in: Sensing and instrumentation for food quality and safety

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10

Microwave-Assisted Drying of Black Turmeric (Curcuma caesia) Rhizomes: Drying Behavior, Kinetics, Diffusivity, and Phytochemical Analysis

von: Barik, Manaswini

2024, in: Journal of Biosystems Engineering

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11

Effect of natural deep eutectic solvents on thermal stability, syneresis, and viscoelastic properties of high amylose starch

von: Gupta, Vivek

2021, in: International journal of biological macromolecules

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12

Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong (Prunus nepalensis L.) juice

von: Pradhan, Dristhi

2022, in: Food science and biotechnology

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13

Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes

von: Basumatary, Beatrice

2020transfer abstract, in: Al

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14

Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates

von: Samyor, Duyi

2018, in: Journal of food science and technology

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15

Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp

von: Samyor, Duyi

2020, in: Journal of food science and technology

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16

Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp

von: Samyor, Duyi

2020, in: Journal of food science and technology

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17

Pigmented rice a potential source of bioactive compounds: a review

von: Samyor, Duyi

2017, in: International journal of food science & technology

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18

Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization

von: Devi, Lourembam Monika

2023, in: International journal of biological macromolecules

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19

Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates

von: Samyor, Duyi

2018, in: Journal of food science and technology

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20

Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking

von: Sharma, Parul

2016transfer abstract, in: Assessment of urban identity through a matrix of cultural landscapes

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