Comparison of five analytical methods for the determination of peroxide value in oxidized ghee von Mehta, Bhavbhuti M, Darji, V B, Aparnathi, K D

Volltext

Chemistry and Use of Artificial Intense Sweeteners von K.D. Aparnathi, Kapadiya Dhartiben

Volltext

Evaluation of Liquorice (Glycyrrhiza glabra) for Enhancing Shelf-Life of Ghee against Oxidative Deterioration von Dhartiben Bipinbhai, Kapadiya, Aparnathi, K.D.

Volltext

Study on FT-MIR spectra of ghee (anhydrous milk fat) von Antony, Bency, Sharma, Saurabh, Mehta, Bhavbhuti Manojbhai, Ratnam, K., Aparnathi, K.D.

Volltext

Melamine: A Monster in the Milk von K.D. Aparnathi, Sachin S. Lad

Volltext

High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods von L. Parekh, Sonaliben, Aparnathi, K.D., Sreeja, V.

Volltext

Standardization and Storage Study of Whey Protein Concentrate (WPC‐70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology von Rathour, Ashwani Kr, Rathore, Veena, Mehta, Bhavbhuti M., Patel, Sunil M., Chauhan, Anil, Aparnathi, K.D.

Volltext

Comparative appraisal of Kreis methods for the assessment of incipient rancidity in ghee von Vaghela, Keyur D., Chaudhary, Bhavesh N., Mehta, Bhavbhuti Manojbhai, Darji, V.B., Aparnathi, K.D.

Volltext

Sensory Attributes and Physicochemical Characteristics of Cultured Buttermilk prepared by Partial Substitution of Milk with Paneer Whey von Parekh, Sonali L., Balakrishnan, Smitha, Aparnathi, K.D.

Volltext

Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology: Standardization and Storage Study of Wh... von Rathour, Ashwani Kr, Rathore, Veena, Mehta, Bhavbhuti M., Patel, Sunil M., Chauhan, Anil, Aparnathi, K.D.

Volltext

Process Optimization for the Production of β-Galactosidase Using Potential Lactobacillus Cultures von Makwana, Shrushti, Hati, Subrota, Parmar, Heena, Aparnathi, K.D.

Volltext

Improvement in Flavor of Gulabjamun Prepared from Camel Milk Khoa von Lad, Sachin S., Mehta, Bhavbhuti, Pinto, S.V., Aparnathi, K.D.

Volltext

Storage Stability and Chemical Constituents of Cultured Buttermilk Prepared by Incorporation of Paneer Whey von Parekh, Sonali, Balakrishnan, Smitha, Jain, Amitkumar, Aparnathi, K D

Volltext

Goat Milk in Human Nutrition and Health – A Review von Lad, Sachin S., Aparnathi, K.D., Mehta, Bhavbhuti, Velpula, Suresh

Volltext

Biofunctional Properties of Cultured Buttermilk Prepared by Incorporation of Fermented Paneer Whey von Parekh, Sonali L., Balakrishnan, Smitha, Hati, Subrota, Aparnathi, K.D.

Volltext

Whey and its Utilization von Macwan, Silviya R., Dabhi, Bhumika K., Parmar, S.C., Aparnathi, K.D.

Volltext

Hydrolysis of proteins in cheddar cheese whey and utilization as a growth medium for lactic acid bacteria von Macwan, S.R, Prajapati, J.B, Aparnathi, K.D

Volltext

Essential Oils of Herbs and Spices: Their Antimicrobial Activity and Application in Preservation of Food von Macwan, Silviya R., Dabhi, Bhumika K., Aparnathi, K.D., Prajapati, J.B.

Volltext

Evaluation of cheddar cheese whey and Paneer whey as a growth medium for lactic acid bacteria von Macwan, S.R, Parmar, S.C, Prajapati, J.B, Aparnathi, K.D

Volltext

Effect of Intensity of Heating on Qualitative Tests for the Detection of Common Adulterants in Milk von Rameshbhai, Chaudhari Priyankaben, Vilasrao, Kakade Pooja, Dharin, Jayswal, Patel, S.I., Shaikh, A.I., Aparnathi, K.D.

Volltext