يعرض 1 - 6 نتائج من 6 نتيجة بحث عن '"Hitlamani, Veeranna"', وقت الاستعلام: 0.35s تنقيح النتائج
  1. 1
    Academic Journal
    Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities.

    المؤلفون: Hitlamani, Veeranna, Huded, Parvati, Kumar, G. Suresh, Chetana, R.

    المصدر: Journal of Food Science & Technology; Nov2024, Vol. 61 Issue 11, p2196-2204, 9p


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  2. 2
    Academic Journal
    Valorization and the potential use of garlic (Allium sativum L.) skin in food industries

    المؤلفون: Hitlamani, Veeranna, Inamdar, Aashitosh A.

    المصدر: Food and Humanity ; volume 3, page 100437 ; ISSN 2949-8244

    الاتاحة: https://doi.org/10.1016/j.foohum.2024.100437
    https://api.elsevier.com/content/article/PII:S294982442400212X?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S294982442400212X?httpAccept=text/plain

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  3. 3
    Academic Journal
    Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review

    المؤلفون: Hitlamani, Veeranna, Inamdar, Aashitosh A.

    المساهمون: ICMR

    المصدر: Food Control ; volume 162, page 110437 ; ISSN 0956-7135

    الاتاحة: http://dx.doi.org/10.1016/j.foodcont.2024.110437
    https://api.elsevier.com/content/article/PII:S0956713524001543?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0956713524001543?httpAccept=text/plain

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  4. 4
    Academic Journal
    Formulation of a virgin coconut oil based spicy spread and its physico- chemical properties

    المؤلفون: Hitlamani, Veeranna, Asha, M.R., Suresh Kumar, G., Chetana, R.

    المصدر: Food and Humanity ; volume 1, page 933-939 ; ISSN 2949-8244

    الاتاحة: http://dx.doi.org/10.1016/j.foohum.2023.08.015
    https://api.elsevier.com/content/article/PII:S294982442300112X?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S294982442300112X?httpAccept=text/plain

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  5. 5
    Academic Journal
    Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life.

    المؤلفون: Praveen, Aishwarya1,2 (AUTHOR), Hitlamani, Veeranna3 (AUTHOR), Nagarajan, Subban1,3 (AUTHOR), Matche, Rajeshwar S.2,4 (AUTHOR), Chaudhari, Sachin R.1,2 (AUTHOR) sachinnmr@cftri.res.in

    المصدر: Food Chemistry. Dec2024, Vol. 461, pN.PAG-N.PAG. 1p.

    مصطلحات موضوعية: *PEANUT butter, *RANCIDITY, *CURCUMINOIDS, *FOOD industry, *SENSORY evaluation, *TURMERIC


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  6. 6
    Functional hard-boiled candy formulation employing Plackett Burman design

    المؤلفون: Hitlamani, Veeranna, Sebastian, Dinta, Juvvi, Praneeth, BS, Roopa, Murthy, Venkatesh K, R, CHETANA

    المساهمون: SERB and Ministry of Food Processing Industries (MoFPI), New Delhi for providing financial support for carrying out this research work.

    المصدر: Indian Journal of Traditional Knowledge (IJTK); Vol 20, No 1 (2021): Indian Journal of Traditional Knowledge; 230-236

    مصطلحات موضوعية: Amla powder, Green tea extract, Hardboiled candy, Plackett Burman design, Vitamin-C

    وصف الملف: application/pdf

    Relation: http://op.niscair.res.in/index.php/IJTK/article/download/28833/465488806; http://op.niscair.res.in/index.php/IJTK/article/download/28833/465488807; http://op.niscair.res.in/index.php/IJTK/article/download/28833/465488808; http://op.niscair.res.in/index.php/IJTK/article/download/28833/465488809; http://op.niscair.res.in/index.php/IJTK/article/download/28833/465536317; http://op.niscair.res.in/index.php/IJTK/article/view/28833

    الاتاحة: http://op.niscair.res.in/index.php/IJTK/article/view/28833

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