Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Divya K. Vijayan"'
Autor:
Divya K. Vijayan, R. Jayarani, Dilip Kumar Singh, N.S. Chatterjee, Suseela Mathew, B.P. Mohanty, T.V. Sankar, R. Anandan
Publikováno v:
Journal of Basic and Applied Zoology, Vol 77, Iss C, Pp 41-48 (2016)
Extensive researches are in progress to explore the deep sea resources in our planet to conquer the dilemma and diminish the size of malnourished community. Nowadays the limelight has been broadened toward the deeper ocean. In the present study the n
Externí odkaz:
https://doaj.org/article/88442c96fb0b4433b0546b2e6ceead6b
Autor:
P.R. Sreerekha, Pavan Kumar Dara, Divya K Vijayan, Niladri Sekhar Chatterjee, Mahadevan Raghavankutty, Suseela Mathew, Chandragiri Nagarajarao Ravishankar, Rangasamy Anandan
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100051- (2021)
Our previous studies have demonstrated that the physico-chemical and structural properties of encapsulated anthocyanin loaded chitosan nanoparticles (ACNPs) have potential in vitro antioxidant properties. The study explores the hypolipidemic effect a
Externí odkaz:
https://doaj.org/article/7f29363a42984910a3ba7365ccc09a49
Publikováno v:
International Academic Journal of Nutrition and Food Sciences. 3:19-29
Averrhoa bilimbi commonly known as bilimbi, is starchy and nutritious fruit rich in ascorbic acid and minerals. The study was aimed for the development of pasteurized bilimbi syrup, a value added and shelf stable product from bilimbi and thereby incr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29553e575c2b5286efeaeb1c88029245
https://doi.org/10.47310/iarjnfs2022.v03i01.003
https://doi.org/10.47310/iarjnfs2022.v03i01.003
Autor:
Divya K Vijayan, Niladri Sekhar Chatterjee, Chandragiri Nagarajarao Ravishankar, Pavan Kumar Dara, Suseela Mathew, Jayashree Sadasivam, Rangasamy Anandan, Sreerekha Perumcherry Raman
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5264-5271
Background Anthocyanins are flavonoids that are potential antioxidant, anti-inflammatory, anti-obesity, and anti-carcinogenic nutraceutical ingredients. However, low chemical stability and low bioavailability limit the use of anthocyanins in food. Na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f7dc1d1ef0207cb986036a3d136047b
https://doi.org/10.1002/jsfa.11175
https://doi.org/10.1002/jsfa.11175
Autor:
Chandragiri Nagarajarao Ravishankar, Niladri Sekhar Chatterjee, Divya K Vijayan, Pavan Kumar Dara, Mahadevan Raghavankutty, Sreerekha Perumcherry Raman, Suseela Mathew, Rangasamy Anandan
Chitosan is more prominent in food applications due to its versatile properties. Anthocyanins have gained much research attention due to their multifaceted role in preventing various lifestyle ailments. Encapsulated anthocyanin- loaded chitosan nanop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5f0d3aaed866d37a8496e20d1970331
Autor:
Divya K Vijayan, Rangasamy Anandan, Chandragiri Nagarajarao Ravishankar, Suseela Mathew, Mahadevan Raghavankutty, Pavan Kumar Dara, P. R. Sreerekha, Niladri Sekhar Chatterjee
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss, Pp 100051-(2021)
Our previous studies have demonstrated that the physico-chemical and structural properties of encapsulated anthocyanin loaded chitosan nanoparticles (ACNPs) have potential in vitro antioxidant properties. The study explores the hypolipidemic effect a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6542b9784114e1635144308bfd1771e4
https://doi.org/10.1016/j.carpta.2021.100051
https://doi.org/10.1016/j.carpta.2021.100051