全部文献期刊会议图书|学者科研项目
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作者:Divyasree Arepally , Tridib Kumar Goswami
来源:[J].LWT(IF 2.546), 2018
摘要:Abstract(#br)Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of microencaps...
作者:Gurveer Kaur , Tridib Kumar Goswami
来源:[J].Journal of Food Processing and Preservation(IF 0.45), 2020, Vol.44 (1), pp.n/a-n/a
摘要:Abstract(#br)Stevia was evaluated for its effect on chemical, microbiological, and sensory properties of rasgulla during room temperature and refrigerated storage. Rasgullas were prepared by incorporating defatted soy flour as binding material with different level of stevia ...
作者:Sushil Kumar Pandey , Tridib Kumar Goswami
来源:[J].International Journal of Food Science & Technology(IF 1.24), 2012, Vol.47 (3), pp.556-563
摘要:Summary(#br)Perforation of a film would otherwise have a low permeability is an alternative to obtain optimum oxygen and carbon dioxide concentration in modified atmosphere packages. In present study, gas exchange was studied through a macroperforated packet containing capsi...
作者:Tridib Kumar Goswami
来源:[J].International Journal of Food Engineering(IF 0.463), 2011, Vol.6 (1)
摘要:Food materials are perishable by nature. They require processing or preservation techniques to enhance the storage life. Cryogenics is a branch of engineering wherein production of cryogen and the maintenance of low temperature technologies are studied. One such cryogen, liquid n...
作者:Sushil Kumar Pandey , Tridib Kumar Goswami
来源:[J].International Journal of Food Engineering(IF 0.463), 2011, Vol.7 (5)
摘要:Respiration rate is critical in the design of modified atmosphere/control atmosphere (MA / CA) storage system. Success of these systems is based on correctly mapping of respiration process. Respiration rate of capsicum was studied at 5, 10, 15, 20, and 25 °C using closed sys...
作者:Gurveer Kaur , Tridib Kumar Goswami
来源:[J].Asian Journal of Dairy and Food Research, 2018, Vol.37 (3), pp.187-191
摘要:Rasgulla was prepared from chhana (incorporating defatted soy flour in chhana instead of maida) by cooking and soaking chhana balls in a syrup containing different concentrations of stevia and sugar. Five different concentrations of sucrose and stevia used were: (i) 100: 0 (...

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