Zobrazeno 1 - 10
of 726
pro vyhledávání: '"C Anandharamakrishnan"'
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100122- (2023)
This study describes the potential of nanoencapsulation of curcumin using the oil-in-water emulsion electrospraying technique. Whey protein was used as wall material, coconut oil was substituted as carrier material for curcumin and the emulsion was p
Externí odkaz:
https://doaj.org/article/1e66053fee3a4c6598716406f5f258d8
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100537- (2023)
In recent times, microfluidization has emerged as a novel processing technology. With meticulously designed interaction chamber and high-performing pump, unique pressure profiles are generated which perform cavitation, and develop shear, velocity, an
Externí odkaz:
https://doaj.org/article/5db5f11063c042ea8bc16fd4370e3eb8
Autor:
R. Thirukumaran, Shubham Nimbkar, L. Mahalakshmi, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100608- (2023)
Phase separation (fat and aqueous phases) limits the applicability and marketability of coconut milk. In this work, coconut milk was supplemented with whey protein and Tween-80 before being subjected to either of three high-energy emulsification tech
Externí odkaz:
https://doaj.org/article/8401798d6251455bb779d1954fe6dbad
Publikováno v:
Circular Economy, Vol 2, Iss 1, Pp 100023- (2023)
Resource recovery and better use of food processing wastes are topics of significant attention. Fruit wastes in particular are perishable yet contain a wealth of unrealized advantages. This study presents the 3D printability of banana peel (BP) powde
Externí odkaz:
https://doaj.org/article/a7f09edfc877403587c1ff9b63a51095
Autor:
Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses, C. Anandharamakrishnan
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100167- (2022)
Externí odkaz:
https://doaj.org/article/e28a9450502041aebfa2353b71c0eecd
Publikováno v:
Journal of Agriculture and Food Research, Vol 10, Iss , Pp 100392- (2022)
3D and 4D printing are well-established additive manufacturing techniques in the food sector. However, there are several challenges associated with 3D/4D technique that needs to be addressed. 3D printing technique prints structures in a flat shape wi
Externí odkaz:
https://doaj.org/article/f25608b9f89f4e529024f1748f10c080
Publikováno v:
eFood, Vol 3, Iss 5, Pp n/a-n/a (2022)
Abstract Zinc deficiency, being the fifth leading risk factor for diseases is associated with several disorders and infections, especially diarrhea. The common strategies for sustaining zinc's bioavailability include food fortification, biofortificat
Externí odkaz:
https://doaj.org/article/1eaf524b9a8342d59a1e86780bf60fa9
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100147- (2022)
Gastronomy is a unique field of science that helps us to better understand indigenous varieties of food and cuisines. With the advancement in the field of science, diverged concepts evolved from gastronomy, and food is also viewed from the perspectiv
Externí odkaz:
https://doaj.org/article/6514bef0824948b49e506a68213c64f9
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100012- (2021)
This investigation reveals the influence of self-assembly of surface active components of surfactants in instant coffee in rendering a stable foam, thereby providing a visual delight. Three surfactants, sucrose stearate, quillaja saponin, and Tween 8
Externí odkaz:
https://doaj.org/article/982fc08b85ec41bebddf2759be0935c3
Autor:
Sherin M. Joseph, Srinivasan Krishnamoorthy, R. Paranthaman, J.A. Moses, C. Anandharamakrishnan
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100036- (2021)
Chitin (CT), an abundant biopolymer, next to cellulose, constitutes a vital renewable resource obtained from diverse biological sources. Chitosan (CS), its main derivative, is valued for its ‘tunable’ feature that facilitates numerous optimizable
Externí odkaz:
https://doaj.org/article/2646d91a42154085ae3fbc452efc9231