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29 articles for “Dahi”
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Implementation of Register Access Methods for Device Configuration Using UVM
Abstract: Verification of hardware registers conjointly with their monitoring forms a huge part of any verification project. Verification using universal verification methodology (UVM) register layer enables reusability, which consequently eliminates the dependency of register layer on protocol thereby saving time by evading efforts of rewriting register sequences once the protocol changes. This paper constructs the advanced high performance bus (AHB) register verification environment to ease design configuration, thereby promoting reusability and …
Published in Journal of VLSI Design Tools and Technology · Vol. 5, Issue 3, 2015 · pp. 132–138 Read article
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Numerical and Experimental aspects in two phase flow
Abstract: A complete numerical simulation of a bubble of lower density being introduced in fluid has been done. Transient finite volume used for the descritization of Navier Stokes equation and suitable boundary condition have been appiled to understand the dynamics of bubble.
Published in Journal of Refrigeration, Air conditioning, Heating and ventilation · Vol. 5, Issue 3, 2018 · pp. 7–16 Read article
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Extraction of Essential Oil and Anti-bacterial Activity Determination of Cassia tora Seed on some Selected Microorganisms (Staphylococcus aureus, Trichophyton rubrum and Streptococcus species)
Abstract: Essential oils have been used for extensive applications of variety of wellness throughout documented history. With massive advancement in science, essential oils today have undergone numerous refining methods to give an improved effect. The aim of this study was to extract and investigate the functional properties of Cassia tora seed oil through analytical profiling using gas chromatography. In the gas chromatographic analysis two chromatographic conditions used were the same except …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 10, Issue 3, 2020 · pp. 12–20 Read article
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Probiotics in Food Science: Microbial Health Benefits and Future Trends
Abstract: Probiotics are mostly recommended as supplements by the doctors to administer nutritive and healthy benefits. Probiotic foods vary in different forms from yogurts to granola bars. It contains lactic acid bacteria and Bifidobacterium which makes the gastrointestinal tract healthy and whose mode of action involves epithelial barriers, and enhancement in the rate of adhesion to the intestinal mucosa. It helps to get rid from inflammatory diseases, acne, photo-aging, cancer and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 12–15 Read article
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Utilization of Moringa Pod Powder as a Value Added Ingredient in Lassi
Abstract: The present study was conducted to formulate a recipe and develop a method for manufacture of Moringa lassi containing Moringa pod powder (MPP) as a value added ingredient. Moringa lassi was prepared from dahi made from standardized milk (4.5% fat/9.5% MSNF). The effect of varying level of total milk solids in lassi (6 to 10% w/w of lassi), acidity of dahi (0.6 to 0.9% LA) and level of MPP (1.25 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 1, 2018 · pp. 6–17 Read article
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Studies on Physiochemical Attributes and Sensory Evaluation of Steamed Sweetened Dairy Products and there will be an Innovative Study in Food Science
Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 36–45 Read article
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Preparation of Vitamin B12-Enriched Curds: A Novel Approach to Address Nutritional Deficiency in Vegetarian Populations
Abstract: Addressing the significant public health challenge of Vitamin B12 deficiency, particularly within India’s substantial vegetarian population (estimated at 35%), this study explored biofortification of the widely consumed dairy product curd (dahi) as a culturally acceptable solution, overcoming barriers of cost, access, and compliance associated with traditional supplements. Researchers isolated bacterial strains from Swiss cheese, presumptively identified as Propionibacterium shermanii based on phenotypic characteristics, and used them to ferment curd under …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 16, Issue 1, 2026 · pp. 1–15 Read article
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Determining Factors Influencing Entrepreneurial Growth in Tribal Areas (A Case Study of Tribal District Dhar)
Abstract: India is a land of villages and its true spirit lives in rural areas .Rural entrepreneurial plays an important role in creating employment in rural economy .An attempt has been made to analyse some of the significant factors of rural entrepreneurship. The study was conducted in tribal dominated Dhar district of Madhya Pradesh .six of the important factors influencing the growth of rural tribal entrepreneurs have been studied in four …
Published in Journal of Production Research & Management · Vol. 0, Issue 0, 2011 · pp. 34–40 Read article
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Study on Consumer Acceptance of Biofortified Yoghurt in Varanasi Region, Uttar Pradesh, India
Abstract: Yoghurt being a fermented probiotic milk beverage produced by bacteria that break down the complex compounds in milk to produce a more nutritious product. Yoghurt is popular due to its versatility, especially among youngsters, professionals and the elderly. The quality and quantity attributes can be improved by fortification. Therefore, diseases caused due to the nutritional deficiency can be prevented by fortification. The presented paper focus on determining consumer behaviour when …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 2, 2022 · pp. 1–9 Read article