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food science & technology (7) 7
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antioxidants (4) 4
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Journal of Food Science and Technology, ISSN 0022-1155, 12/2014, Volume 51, Issue 12, pp. 3812 - 3820
... . Sathyendra Rao & Amudha Senthil & N. S. Vijayalakshmi & N. G. Malleshi & Vasudeva Singh Revised: 31 October 2012 /Accepted: 30 January 2013 /Published online: 13... 
Functional properties | Chemistry | Food Science | Sensory qualities | Nutrition | Physicochemical characteristics | Chemistry/Food Science, general | High temperature short time treatment | Popping | Shelf life studies | WEANING FOODS | PROTEIN | FOOD SCIENCE & TECHNOLOGY | SORGHUM | STARCH | Studies | Food preservation | Cooking | Food processing industry | Snack foods | Analysis | Original
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 3/2009, Volume 2, Issue 1, pp. 57 - 67
... Components A. Jayadeep & Vasudeva Singh & B. V . Sathyendra Rao & A. Srinivas & S. Z. Ali Received: 11 June 2007 /Accepted: 15 May 2008 /Published online: 19 June 2008... 
Biotechnology | Particle size | Food Science | De-oiled rice bran | Functional food ingredient | Pin milling | Fiber | Antioxidant | Oryzanol | Protein | Chemistry | Chemistry/Food Science, general | Agriculture | Air classification | WHEAT BRAN | BETA-GLUCAN | CHOLESTEROL | FOOD SCIENCE & TECHNOLOGY | BAKERY PRODUCTS | TOCOTRIENOLS | MODEL SYSTEMS | DIETARY FIBER | HIGH-PROTEIN | PHYTIC ACID | Antioxidants | Natural foods | Functional foods
Journal Article
Food chemistry, ISSN 0308-8146, 05/2016, Volume 199, p. 330
* Phenolics in quinoa are not entirely localised in the outer layers of the kernel. * Vanillic and ferulic acids were major phenolic acids in quinoa milled... 
Antioxidants | Quinoa | Amylases | Functional foods | Analysis | Gluten-free diet | Isoflavones
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 03/2016, Volume 68, pp. 1 - 7
Foxtail millet was evaluated for its potential to prepare semolina. It was observed that the millet needed pre-treatment to obtain uniform sized semolina... 
Nutrient composition | Semolina | Dehusking efficiency | Processing | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-PROPERTIES | Hardness | Analysis
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2008, Volume 84, Issue 4, pp. 595 - 600
Cumin, one of the important seed spices has 3–4% volatile oil and about 15% fixed oil. Conventional grinding of cumin is associated with problems of... 
Steam distillation | Flaking | Cumin seeds | Cuminaldehyde | Volatile oil | Grinding | ENGINEERING, CHEMICAL | flaking | cuminaldehyde | steam distillation | FOOD SCIENCE & TECHNOLOGY | grinding | volatile oil | Analysis | Seeds | Size reduction | Deterioration | Caking | Grounds | Flakes | Flavours
Journal Article
Quality Assurance and Safety of Crops & Foods, ISSN 1757-8361, 09/2012, Volume 4, Issue 3, pp. 126 - 133
Introduction Nowadays, ready to eat snacks are gaining much importance, as they are convenient to use, easy to handle compared with ready‐to‐cook snacks.... 
antioxidant | blistered | flakes | hydration | nutraceutical | smillets | cereals | Cereals | Hydration | Nutraceutical | Antioxidant | Flakes | Blistered | Smillets | CAPACITY | FOOD SCIENCE & TECHNOLOGY | RICE | Antioxidants | Polyphenols | Functional foods | Analysis | Convenience foods
Journal Article
Quality assurance and safety of crops & food, ISSN 1757-8361, 09/2012, Volume 4, Issue 3, pp. 152 - 152
Journal Article
Quality Assurance and Safety of Crops & Foods, ISSN 1757-8361, 09/2012, Volume 4, Issue 3, pp. 152 - 152
Ready to Eat (RTE) cereal flakes from maize, wheat, rice, oats, sorghum, pearl millet, and barley were prepared by an appropriate method of processing. Steps... 
Antioxidants | Polyphenols | Analysis
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 05/2000, Volume 37, Issue 3, pp. 323 - 326
A continuous process for parboiling of brown rice suitable for adoption at small to medium scale operations has been developed. Brown rice obtained from a... 
Continuous parboiling | Brown rice | Gram roaster | continuous parboiling | gram roaster | FOOD SCIENCE & TECHNOLOGY | brown rice
Journal Article
05/1993, Volume 16, Issue 2, 14
ABSTRACT A mathematical approach for the optimal design of a rotary cutter by using Lagrangian Multipliers, in the continuous production of chapatis (Indian... 
Magazine Article
Indian Journal of Medical Microbiology, ISSN 0255-0857, 7/2018, Volume 36, Issue 3, pp. 422 - 425
Journal Article
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