Zobrazeno 1 - 10
of 57
pro vyhledávání: '"G. Jeevarathinam"'
Autor:
Ravi Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, NA Nanje Gowda, Manoj Kumar Pulivarthi, Anto Pradeep Raja Charles, Bharathi Ramesh, Seema Ramniwas, Sarvesh Rustagi, Zahra Jafari, G. Jeevarathinam
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1063-1095 (2024)
Abstract This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the im
Externí odkaz:
https://doaj.org/article/938d3a516ecc4cfa9152b49d39bc9729
Autor:
Samiye Adal, Berrak Delikanlı Kıyak, Gülşah Çalışkan Koç, Özge Süfer, Azime Özkan Karabacak, Nuray İnan Çınkır, Yasemin Çelebi, G. Jeevarathinam, Sarvesh Rustagi, R. Pandiselvam
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100369- (2024)
This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different
Externí odkaz:
https://doaj.org/article/79ef903056774547a3e56fb0142dcbee
Autor:
Insha Zahoor, Aamir Hussain Dar, Kshirod Kumar Dash, R. Pandiselvam, Alexandru Vasile Rusu, Monica Trif, Punit Singh, G. Jeevarathinam
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100565- (2023)
Bitter gourds were dried under varied drying conditions in a microwave assisted fluidized bed dryer, and the process was optimized using response surface methodology. Microwave power, temperature and air velocity were used as process variables for dr
Externí odkaz:
https://doaj.org/article/afe5f9d567dc46a393bddf8db9da3821
Autor:
Irtiqa Shabir, Vinay Kumar Pandey, Rafeeya Shams, Aamir Hussain Dar, Kshirod Kumar Dash, Shafat Ahmad Khan, Iqra Bashir, G. Jeevarathinam, Alexandru Vasile Rusu, Tuba Esatbeyoglu, R. Pandiselvam
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, ca
Externí odkaz:
https://doaj.org/article/75e6a7deb4ed4b7f9eefd9237bbcdf17
Autor:
Wani Suhana Ayoub, Insha Zahoor, Aamir Hussain Dar, Nadira Anjum, R. Pandiselvam, Salma Farooq, Alexandru Vasile Rusu, João Miguel Rocha, Monica Trif, G. Jeevarathinam
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this s
Externí odkaz:
https://doaj.org/article/6bbbe0bca885473e99cda6d2d6c8b116
Autor:
M. Balakrishnan, G. Jeevarathinam, S. Kiran Santhosh Kumar, Iniyakumar Muniraj, Sivakumar Uthandi
Publikováno v:
BMC Biotechnology, Vol 21, Iss 1, Pp 1-11 (2021)
Abstract Background Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market. The use of low-cost substrates to curtail the production cost
Externí odkaz:
https://doaj.org/article/cd7588fe76aa42c28c885a7baf48db72
Autor:
Jikky Jayakumar, G. Jeevarathinam, I. P. Sudagar, V. Arun Prasath, Punit Singh, S. Dinesh Kumar, R. Pandiselvam
Publikováno v:
Biomass Conversion and Biorefinery.
Publikováno v:
Novel and Alternative Methods in Food Processing ISBN: 9781003328605
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfec5b1ac7d80e1f45a0edb5b85d2b91
https://doi.org/10.1201/9781003328605-5
https://doi.org/10.1201/9781003328605-5
Autor:
Arshied Manzoor, Sadeeya Khan, Aamir Hussain Dar, Vinay Kumar Pandey, Rafeeya Shams, Saghir Ahmad, G. Jeevarathinam, Manoj Kumar, Punit Singh, R. Pandiselvam
Publikováno v:
Journal of Food Safety.
Akademický článek
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