269 research outputs found
Corrigendum PV-BASED RAPID CHARGING AND BATTERY SWAPPING STATION FOR SMALL TRANSPORT EVS IN RURAL AREAS OF WEST BENGAL
No full textCorrigendumPV-BASED RAPID CHARGING AND BATTERY SWAPPING STATION FOR SMALL TRANSPORT EVS IN RURAL AREAS OF WEST BENGAL. Bidrohi Bhattacharjee, Shibabrata Mukherjee, Rupanjali Bhattacharjee, Subha Bhattacharya, Ankur Ganguly, Arabinda Das. Facta Universitatis, Series: Electronics and Energetics (FU Elec Energ), Vol. 38, No 3, September 2025, pp. 469-485. DOI: https://doi.org/10.2298/FUEE2503469B The pdf and printed version of articlePV-BASED RAPID CHARGING AND BATTERY SWAPPING STATION FOR SMALL TRANSPORT EVS IN RURAL AREAS OF WEST BENGALBidrohi Bhattacharjee, Shibabrata Mukherjee, Rupanjali Bhattacharjee, Subha Bhattacharya, Ankur Ganguly, Arabinda DasFacta Universitatis, Series: Electronics and Energetics, Vol. 38, No 3, September 2025, pp. 469-485,contain an incorrect DOI: https://doi.org/10.2298/FUEE2503457BCorrect DOI is: https://doi.org/10.2298/FUEE2503469BLink to the corrected article: https://doi.org/10.2298/FUEE2503469
EXTRUSION TECHNIQUE IN FOOD PROCESSING AND A REVIEW ON ITS VARIOUS TECHNOLOGICAL PARAMETERS
No full text*Author for Correspondence Extrusion technique is a process in food processing technology which combines several unit operations including mixing, cooking, kneading, shearing, shaping and forming. Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Key Words: Extrudate, Extrusion and Food Processin
MSG: AN OVERVIEW ON THE ILL EFFECTS OF THE INGREDIENT IN HUMAN FOOD CHAIN
No full textMonosodium glutamate, also known as MSG and sodium glutamate is used as a flavor enhancer especially in Chinese restaurant foods and snacks. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of edible seaweed called kombu, which is used as a base for many Japanese soups.[1
BACTERIOLOGICAL EXAMINATION OF PUS SAMPLE COLLECTED FROM A COW: A CASE STUDY
No full textThe present article reports on the bacteriological examination and antibiotic sensitivity test of pus sample collected from an abscess at the neck region of a cow
NATURALLY DERIVED SUBSTANCES HAVING ANTIMICROBIAL PROPERTIES FOR EXTENDING STORAGE LIFE OF FOOD
No full textChitosan is polysaccharide in nature with linearity in arrangement and composed of β-(1-4)-linked D-glucosamine (deacetylatedunit) and N-acetyl-D glucosamine (acetylated unit) which remain in a random distribution. Chitin and the derived chitosan having promising antimicrobial properties, both have potential industrial and biomedical implications for treatment of many ailments in human beings
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