Výsledky vyhledávání - "Jeevarathinam, A."

Akademický článek

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

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

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Akademický článek

Synthesis of CuO, ZnO nanoparticles, and CuO-ZnO nanocomposite for enhanced photocatalytic degradation of Rhodamine B: a comparative study

Autor: M. Jeevarathinam, I. V. Asharani

Publikováno v: Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)

Abstract Water pollution, arising from the presence of toxic dyes and chemicals, is a global challenge, urging the need for eco-friendly solutions in water decontamination. This study focused on the synthesis of copper oxide nanoparticles (CuO NPs),

Externí odkaz: https://doaj.org/article/f81bed9d0f304f13b68b1b9a26cc901b

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Akademický článek

Synthesis of blue-sparkling N, S-doped carbon dots for effective detection of nitro explosive and Fe3+ ion and anti-counterfeiting studies

Autor: Annamalai, Kumaresan, Ravichandran, Ramya, Annamalai, Arun, Jeevarathinam, Anandhavalli, Suresh, Ranganathan, Elumalai, Sundaravadivel

Publikováno v: In Materials Research Bulletin January 2025 181

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Akademický článek

Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture

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

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