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- Functional Properties, Flavour Precursors and Electrophoretic Protein Banding Pattern of Potato Tubers and Peels
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Affiliations
1 Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128, IN
2 Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004, IN
3 Department of Veterinary Microbiology, CCS Haryana Agricultural University, Hisar-125004, IN
4 Division of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu-181102, IN
1 Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128, IN
2 Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004, IN
3 Department of Veterinary Microbiology, CCS Haryana Agricultural University, Hisar-125004, IN
4 Division of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu-181102, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 8 (2009), Pagination: 339-344Abstract
Potato is one of the most important staple food crops both in developed and developing countries upon which mankind depends. The potato is grown in 130 countries it is a nutritional food that is high in vitamin C and contains much needed B vitamins, iron and protein.- Changes in Fatty Acid Spectrum of Potato Tubers during Refrigerated Storage
Abstract Views :265 |
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Authors
Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar - 125004, IN
2 Department of Veterinary Pathology, Sher-e-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu - 181002, IN
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar - 125004, IN
2 Department of Veterinary Pathology, Sher-e-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu - 181002, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 12 (2008), Pagination: 514-519Abstract
Potato (Solarium tuberosum L.) is a wholesome food containing carbohydrates, protein, minerais and vitamins. The crop produces more food than cereals and vegetables and as much protein as soyabean per unit based time. The principle disadvantage associated with the crop is that it is seasonal and the bulk of the crop is of shorter shelf life due to limited cold store facilities accommodating only about one fourth of the produce. Potato processing industries require potatoes round the year to run the plant and for this, they have to depend upon the cold stored potatoes.- Biochemical Evaluation of Potato Tubers and Peels
Abstract Views :244 |
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Authors
Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hissar -125004, IN
2 Department of Biotechnology, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284003, IN
3 Department of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu -181002, IN
1 Department of Biochemistry, CCS Haryana Agricultural University, Hissar -125004, IN
2 Department of Biotechnology, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284003, IN
3 Department of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu -181002, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 10 (2008), Pagination: 410-421Abstract
Potato is one of the most important food crops in developed as well as in developing countries. India is amongst the five major potato producing countries in the world, it produces more food per unit area than cereals and that too in a short time. Potatoes are non-fatening, nutritious and wholesome food which supply many important nutrients to the diet. Potato provides significant quantities of protein, vitamin-C, carbohydrates and iron and to a lesser extent vitamins of B-complex and vitamin A. Identification and screening of potato genotypes is required for desired functionality and unique properties.- Changes in Fatty Acid Profile of Basmati and Non Basmati Rice Genotypes during Storage
Abstract Views :297 |
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Authors
Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hissar - 125004, IN
2 Veterinary Pathology, SKUAST, R.S. Pura, Jammu - 180012, IN
1 Department of Biochemistry, CCS Haryana Agricultural University, Hissar - 125004, IN
2 Veterinary Pathology, SKUAST, R.S. Pura, Jammu - 180012, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 1 (2008), Pagination: 34-39Abstract
Rice (Oryza sativa.L.) is an important stapie crop of the world and mainly consumed in the form of whole grains. The rice obtained from freshly harvested paddy is less suitable for processing and culinary utilization. The cooking and eating properties of rice change dramatically with its storage after harvest and this phenomenon is called ageing of rice. It is a common practice to age the freshly harvested rice at least for six months before consumption. Basmati rice is valued highly in many parts of the world and is preferred over non-basmati, because after cooking, they are soft, non sticky, possess pleasant exauisite aroma, elongate extremely lengthwise with least breadth-wise swelling on cooking.- Biochemical Evaluation of Basmati and Non Basmati Rice Genotypes
Abstract Views :218 |
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Authors
Affiliations
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004, IN
2 Department of Veterinary Pathology, SKAUST, R.S. Pura, Jammu, IN
1 Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004, IN
2 Department of Veterinary Pathology, SKAUST, R.S. Pura, Jammu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 9 (2007), Pagination: 427-438Abstract
Rice (Oryza sativa L.) is the most important staple food crop of India. Global production of rice has doubled between 1996 and 1990 by adopting high yielding varieties and improved farming methods leading to green revolution, but to meet food demands of burgeoning population, there will be need for 60 per cent more rice production by 2020.- Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes
Abstract Views :252 |
PDF Views:1
Authors
Affiliations
1 Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
2 Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
3 Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
4 Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, IN
1 Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
2 Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
3 Kaul CCS Haryana Agricultural University, Hisar -125 004, IN
4 Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, IN