全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:C. Kalpanadevi , Vasudeva Singh , R. Subramanian
来源:[J].Journal of Food Science and Technology(IF 1.123), 2018, Vol.55 (6), pp.2259-2269Springer
摘要:Abstract(#br)The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat a...
作者:C. Kalpanadevi , Vasudeva Singh , R. Subramanian
来源:[J].Journal of Food Science and Technology(IF 1.123), 2019, Vol.56 (8), pp.3900-3909Springer
摘要:Abstract(#br)The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agon...
作者:Vasudeva Singh , R Gopalkrishne Urs ...
来源:[J].Bulletin of Materials Science(IF 0.584), 1995, Vol.18 (5), pp.549-555Springer
摘要:Abstract(#br)Crystal sizes and lattice distortion parameters for root, pulse and cereal starch granules have been determined using observed X-ray diffraction reflections by Fourier method. Enthalpy for the formation of the lattice in root, pulse and cereal starches has been estim...
作者:... R Somashekar , Vasudeva Singh , S Z Ali
来源:[J].Bulletin of Materials Science(IF 0.584), 1999, Vol.22 (4), pp.805-810Springer
摘要:Abstract(#br)Crystallite size and lattice distortion parameters of starches from cereals, millet, pulse, root and tuber before and after acid modification were determined by wide angle X-ray scattering (WAXS) studies. The ( hkl ) planes and cell parameters were obtained using a m...
作者:... N. S. Vijayalakshmi , N. G. Malleshi , Vasudeva Singh
来源:[J].Journal of Food Science and Technology(IF 1.123), 2014, Vol.51 (12), pp.3812-3820Springer
摘要:Abstract(#br)A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage ch...
作者:HameedaBanu N. Itagi , Vasudeva Singh
来源:[J].Journal of Food Science and Technology(IF 1.123), 2015, Vol.52 (12), pp.7747-7758Springer
摘要:Abstract(#br)Three varieties of paddy in brown, red (non-waxy) and black (waxy) forms were de-husked and milled before and after inducing retro-gradation and their physical properties were studied. Normalized grain weight, porosity of parboiled paddy (PP) and its de-husked r...
作者:Amit K. Das , Sila Bhattacharya , Vasudeva Singh
来源:[J].Food Chemistry(IF 3.334), 2017, Vol.217, pp.125-132Elsevier
摘要:Abstract(#br)Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional...
作者:Vasudeva Singh , A. R. Indiramma
来源:[J].Journal of Food Science and Technology(IF 1.123), 2013, Vol.50 (5), pp.879-889Springer
摘要:Abstract(#br)Multigrain halwa mixes (four types) were prepared from cereals, millets, legumes, nuts and condiments. These mixes had around 4% initial moisture content (IMC), during storage studies they had 23 to 32% as equilibrium relative humidity (ERH); 5 to 8% as the crit...
作者:Himjyoti Dutta , Charu Lata Mahanta , Vasudeva Singh
来源:[J].Journal of Cereal Science(IF 2.088), 2015, Vol.65, pp.227-235Elsevier
摘要:Abstract(#br)Dry heat parboiling is a unique paddy processing technique that has been scarcely exploited. Dry heat parboiling at high temperature for short time and low temperature for long time on physical and physicochemical properties of three rice varieties differing in amylo...
作者:... A. Jayadeep , Manisha Guha , Vasudeva Singh
来源:[J].Journal of Cereal Science(IF 2.088), 2014, Vol.60 (1), pp.187-192Elsevier
摘要:Abstract(#br)The effect of processing such as steaming, germination and parboiling on nutraceuticals and in vitro bioactive properties of rice bran from three different rice varieties namely Jyothi (pigmented), IR64 and Sona masuri (non-pigmented) were investigated. Within the va...

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