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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/11988Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Nandkishore Thombare | en_US |
| dc.contributor.author | Ch. Jamkhokai Mate | en_US |
| dc.contributor.author | Thamilarasi K | en_US |
| dc.contributor.author | Arnab Roy Chowdhury | en_US |
| dc.contributor.author | Sanjay Srivastava | en_US |
| dc.date.accessioned | 2018-11-19T06:42:07Z | - |
| dc.date.available | 2018-11-19T06:42:07Z | - |
| dc.date.issued | 2018-08-20 | - |
| dc.identifier.citation | Nandkishore Thombare, Ch. Jamkhokai Mate, Thamilarasi K, Arnab Roy Chowdhury and Sanjay Srivastava, Physico-chemical characterization and microbiological evaluation of gum ghatti as potential food additive. Multilogic in Science. 2018. Vol- viii (E), 316-319. | en_US |
| dc.identifier.issn | 2277-760 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/11988 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | The paper deals with the in depth analysis of physico- chemical and microbiological properties of gum ghatti (Anogeissus latifolia Wallich) in response to the call from European Union demanding detailed evaluation of the safety of this gum as food additives. The parameters studied following standard methods and modern analytical instrumentsinclude ash%, acid insoluble ash%, cold water soluble %, pH, acidity (as HCl) % by mass, BFOM % by mass, viscosity, elemental and heavy metals analysis and FT-IR.Presence of E. coli and Salmonella spp. in the gum was also evaluated after standardizing microbial criteria. The study findings established gum ghatti as potential food additive. | en_US |
| dc.description.sponsorship | ICAR | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Dr. Kiran Abasaheb More | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Dhawda | en_US |
| dc.subject | Gum ghatti | en_US |
| dc.subject | viscosity | en_US |
| dc.subject | food additive | en_US |
| dc.subject | E. coli and Salmonella spp. | en_US |
| dc.subject | Salmonella spp. | en_US |
| dc.title | PHYSICO-CHEMICAL CHARACTERIZATION AND MICROBIOLOGICAL EVALUATION OF GUM GHATTI AS POTENTIAL FOOD ADDITIVE | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | 1.2.040 | en_US |
| dc.publication.journalname | MULTILOGIC IN SCIENCE | en_US |
| dc.publication.volumeno | VIII (E) | en_US |
| dc.publication.pagenumber | 316-319 | en_US |
| dc.publication.divisionUnit | Processing and Product Development Division | en_US |
| dc.publication.sourceUrl | https://www.researchgate.net/publication/327498541_PHYSICO-CHEMICAL_CHARACTERIZATION_AND_MICROBIOLOGICAL_EVALUATION_OF_GUM_GHATTI_AS_POTENTIAL_FOOD_ADDITIVE | en_US |
| dc.publication.authorAffiliation | ICAR::Indian Institute of Natural Resins and Gums | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| Appears in Collections: | AEng-IINRG-Publication | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2018- Ghatti paper.pdf | 479.07 kB | Adobe PDF | View/Open |
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