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Anil Dutt Semwal

Showing results (1-10 of 21) with videos related to

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Journal of Food Science and Technology|February 20, 2015
A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopyYashi Srivastava, Anil Dutt Semwal
Journal of Food Science and Technology|November 26, 2015
Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batterYashi Srivastava, Anil Dutt Semwal
Journal of Food Science and Technology|July 5, 2024
Recent studies on alternative technologies for deep-fat fryingPraneeth Juvvi, Ranganathan Kumar, Anil Dutt Semwal
Journal of Food Science and Technology|November 29, 2018
Development and storage stability of buckwheat chips using response surface methodology (RSM)Charu Goel, Anil Dutt Semwal, Padmashree Ananthan, et al.
Journal of Food Science and Technology|July 25, 2024
Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural propertiesSakshi Sharma, Anil Dutt Semwal, Thima Govind Raj, et al.
Journal of Food Science and Technology|April 2, 2015
Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixesM A Khan, C Mahesh, Anil Dutt Semwal, et al.
Journal of Food Science and Technology|February 27, 2024
Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life predictionYashi Srivastava, Barinderjit Singh, Brahmeet Kaur, et al.
Journal of Food Science and Technology|March 1, 2017
Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)Yashi Srivastava, Anil Dutt Semwal, Vallayil Appukuttan Sajeevkumar, et al.
Journal of Food Science and Technology|July 7, 2020
Physical modification of starch: changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starchCharu Goel, Anil Dutt Semwal, Ayub Khan, et al.
Journal of Food Science and Technology|May 31, 2014
Studies on the optimization and stability of instant wheat porridge (Dalia) mixMohammed Ayub Khan, Anil Dutt Semwal, Gopal Kumar Sharma, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Journal of Food Science and Technology|February 20, 2015
A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopyYashi Srivastava, Anil Dutt Semwal
Journal of Food Science and Technology|November 26, 2015
Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batterYashi Srivastava, Anil Dutt Semwal
Journal of Food Science and Technology|July 5, 2024
Recent studies on alternative technologies for deep-fat fryingPraneeth Juvvi, Ranganathan Kumar, Anil Dutt Semwal
Journal of Food Science and Technology|November 29, 2018
Development and storage stability of buckwheat chips using response surface methodology (RSM)Charu Goel, Anil Dutt Semwal, Padmashree Ananthan, et al.
Journal of Food Science and Technology|July 25, 2024
Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural propertiesSakshi Sharma, Anil Dutt Semwal, Thima Govind Raj, et al.
Journal of Food Science and Technology|April 2, 2015
Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixesM A Khan, C Mahesh, Anil Dutt Semwal, et al.
Journal of Food Science and Technology|February 27, 2024
Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life predictionYashi Srivastava, Barinderjit Singh, Brahmeet Kaur, et al.
Journal of Food Science and Technology|March 1, 2017
Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)Yashi Srivastava, Anil Dutt Semwal, Vallayil Appukuttan Sajeevkumar, et al.
Journal of Food Science and Technology|July 7, 2020
Physical modification of starch: changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starchCharu Goel, Anil Dutt Semwal, Ayub Khan, et al.
Journal of Food Science and Technology|May 31, 2014
Studies on the optimization and stability of instant wheat porridge (Dalia) mixMohammed Ayub Khan, Anil Dutt Semwal, Gopal Kumar Sharma, et al.
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