Zobrazeno 1 - 10
of 62
pro vyhledávání: '"H. Umesh Hebbar"'
Autor:
N., Arpitha, K., Thanuja, P., Jyothibai, M., Prakruthi, Gangadhariah, Mahesh H., A., Jyothi Lakshmi, H., Umesh Hebbar, BS, Gnanesh Kumar, AS, Sridevi, CD, Nandini
Publikováno v:
In Journal of Food Composition and Analysis May 2024 129
Autor:
Sukumar Debnath, H. Umesh Hebbar
Publikováno v:
Emerging Technologies in Food Preservation ISBN: 9781003147978
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c31a6739501cb769f2d7f9ffe6c2b64c
https://doi.org/10.1201/9781003147978-11
https://doi.org/10.1201/9781003147978-11
Autor:
H. Umesh Hebbar, B. Rohini
Publikováno v:
Catalysis Letters. 151:2583-2594
In the present investigation, photocatalytic conversion of xylose by Copper (Cu) doped Zinc oxide (ZnO) was investigated under Ultraviolet Light emitting diode (UVA-LED) illumination. Photocatalysts were synthesized successfully by chemical precipita
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d215f261101349a3f584f6221d85b68
https://doi.org/10.1007/s10562-020-03499-z
https://doi.org/10.1007/s10562-020-03499-z
Autor:
H. Umesh Hebbar, M.L. Bhavya
Publikováno v:
Ultrasonics Sonochemistry. 57:108-115
Efficiency of blue (462 ± 3 nm) light emitting diode (LED) illumination to inactivate Escherichia coli and Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in freshly squeezed orange juice. Further, the combi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fe4bb5d77331591fa06ab512848a047
https://doi.org/10.1016/j.ultsonch.2019.05.002
https://doi.org/10.1016/j.ultsonch.2019.05.002
Publikováno v:
Food and Bioprocess Technology. 12:1646-1658
The present study investigates the effect of Refractance Window (RW) drying at different temperatures (60 °C, 70 °C, 80 °C, and 90 °C) on drying characteristics and quality of apple slices and its comparison with hot air (HA) drying. Results show
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71aef13b922088f872dcb5094bd1295d
https://doi.org/10.1007/s11947-019-02334-7
https://doi.org/10.1007/s11947-019-02334-7
Publikováno v:
Innovative Food Science & Emerging Technologies. 55:1-10
The apple slices were treated with electromagnetic radiations (EMR) namely, infrared (IR) and microwave (MW) and dried using low humidity air (LHA) and normal hot air (HA) at 40 °C. The effect of EMR pretreatment on drying kinetics, mass transfer, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67f822af03a4e842ea04ff52f724d445
https://doi.org/10.1016/j.ifset.2019.05.006
https://doi.org/10.1016/j.ifset.2019.05.006
Autor:
M.L. Bhavya, H. Umesh Hebbar
Publikováno v:
International Journal of Food Microbiology. 290:296-304
Efficacy of blue (462 ± 3 nm) Light emitting diode (LED) illumination to inactivate the foodborne pathogens like Escherichia coli and Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in vitro. The effect of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de2090bb9c8e4a40e57a43f3304b92a9
https://doi.org/10.1016/j.ijfoodmicro.2018.10.021
https://doi.org/10.1016/j.ijfoodmicro.2018.10.021
Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harv
Autor:
M.L. Bhavya, H. Umesh Hebbar
Publikováno v:
Handbook of Food Preservation ISBN: 9780429091483
Handbook of Food Preservation
Handbook of Food Preservation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fe7769ba42a1762b929ac6ab0fbee6c
https://doi.org/10.1201/9780429091483-51
https://doi.org/10.1201/9780429091483-51
Publikováno v:
LWT. 145:111330
Refractance Window (RW) is a relatively new drying technique for producing dried powders, slices or leathers from fruits and vegetables. In the present study, the effect of temperature (70, 80 and 90 °C) and thickness of puree (2 and 3 mm) on drying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b7adbc9f6860ffc02078579b3b0122
https://doi.org/10.1016/j.lwt.2021.111330
https://doi.org/10.1016/j.lwt.2021.111330