Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Anbarasan, Rajan"'
Autor:
Anbarasan Rajan, Monica Velusamy, Kamalapreetha Baskaran, Jaganmohan Rangarajan, Venkatachalapathy Natarajan, Mahendran Radhakrishnan
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100427- (2023)
Soymilk was subjected to high pressure processing (HPP) at different pressure levels (300–600 MPa) and time (5, 15 and 25 min) intervals. After the HPP treatment, a mild reduction was observed in soymilk pH and conductivity values; however, a sudde
Externí odkaz:
https://doaj.org/article/3bc1ee8576fd4c9899461e9ec3a5559e
Autor:
Anbarasan, Rajan1 (AUTHOR), Boopathy, Bhavadharini1 (AUTHOR), Stephen, Jaspin1 (AUTHOR), Radhakrishnan, Mahendran1 (AUTHOR) mahendran@iifpt.edu.in
Publikováno v:
Journal of Food Process Engineering. Feb2023, Vol. 46 Issue 2, p1-14. 14p.
Publikováno v:
Allergologia et Immunopathologia. 51:1-13
Background: Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds. Objective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e5dd0294782296e1634250dec35945a
https://doi.org/10.15586/aei.v51isp1.783
https://doi.org/10.15586/aei.v51isp1.783
Publikováno v:
International Journal of Food Science & Technology. 58:2021-2041
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::262b99ef6f90320562365629be48a059
https://doi.org/10.1111/ijfs.16297
https://doi.org/10.1111/ijfs.16297
Autor:
Anbarasan Rajan, Bhavadharini Boopathy, Mahendran Radhakrishnan, Lakshminarayana Rao, Oliver K. Schlüter, Brijesh K. Tiwari
Publikováno v:
Sustainable Food Technology. 1:9-49
Overview of the different applications of plasma in pre and post-harvest processing of agri-food chain.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::affe75c086a5c7249171da9f08f2ccec
https://doi.org/10.1039/d2fb00014h
https://doi.org/10.1039/d2fb00014h
Publikováno v:
International Journal of Food Science & Technology. 58:502-511
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f32929b495039a04bdd9d37a7a5f6728
https://doi.org/10.1111/ijfs.16128
https://doi.org/10.1111/ijfs.16128
Publikováno v:
Sustainable Food Science-A Comprehensive Approach ISBN: 9780128241660
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dccc15f8d866ba777830b46837f73b0
https://doi.org/10.1016/b978-0-12-823960-5.00066-4
https://doi.org/10.1016/b978-0-12-823960-5.00066-4
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::609b7f5a9b68348c333371317a1bd169
https://doi.org/10.1111/jfpe.14197
https://doi.org/10.1111/jfpe.14197
Publikováno v:
Journal of food scienceREFERENCES.
Cereal-based functional foods with shape-changing (four-dimensional [4D]) properties is a novel approach in the current scenario. The main objective of the research is to develop a bioactive compound incorporated in flat two-dimensional xerogel and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::153d3b2d1a1da993bcefbb2aa6f89ea6
https://pubmed.ncbi.nlm.nih.gov/36579836
https://pubmed.ncbi.nlm.nih.gov/36579836