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内部出版物
SpringerLink电子期刊(13)
Elsevier电子期刊(6)
在“
Elsevier电子期刊
”中,
命中:
6
条,耗时:小于0.01 秒
在所有数据库中总计命中:
19
条
1.
An overview of encapsulation of active compounds used in food products by drying technology
作者:
Sohini Ray
;
Utpal
Raychaudhuri
;
Runu Chakraborty
;
crunu@hotmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Encapsulation
;
Coating materials
;
Drying
;
Spray drying
;
Freeze drying
;
Food
刊名:Food Bioscience
出版年:2016
2.
Development of PEI-GA modified antibody based sensor for the detection of S. aureus in food samples
作者:
Tania Majumdar
;
Runu Chakraborty
;
Utpal
Raychaudhuri
关键词:
Immunosensor
;
Amperometric response
;
Polyethyleneimine
;
Antibody immobilization
;
Staphylococcus aureus
;
Food samples
刊名:Food Bioscience
出版年:December, 2013
3.
Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment
作者:
Mahuya B
;
yopadhyay
;
Runu Chakraborty
;
Utpal
Raychaudhuri
关键词:
Natural antioxidants
;
Peroxide value
;
Chhana
;
Antioxidant activity
;
Sandesh
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2008
4.
Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product
作者:
Mahuya B
;
yopadhyay
;
Runu Chakraborty
;
Utpal
Raychaudhuri
关键词:
Beet
;
Honey
;
Carotene
;
Antioxidant activity
;
Sensory evaluation
;
Carrot
刊名:Innovative Food Science and Emerging Technologies
出版年:2008
5.
A process for preparing a natural antioxidant enriched dairy product (Sandesh)
作者:
Mahuya B
;
yopadhyay
;
Runu Chakraborty
;
Utpal
Raychaudhuri
关键词:
Randox's chemical
;
Total antioxidant level
;
Solvent extraction
;
Sandesh
;
Sensory evaluation
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2007
6.
Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree
作者:
Debjani Dutta
;
Abhishek Dutta
;
Utpal
Raychaudhuri
and Runu Chakraborty
关键词:
Pumpkin puree
;
Beta-carotene
;
Fractional conversion
;
Thermal degradation
;
Activation energy
;
Flow index behavior
刊名:Journal of Food Engineering
出版年:2006
1
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