Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Johnsy George"'
Autor:
Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Cherakkathodi Sudheesh, Plachikkattu Parambil Akhila, Shabir Ahmad Mir, Monica R. Nemtanu, Johnsy George, Maximilian Lackner, Amin Mousavi Khaneghah
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100861- (2023)
Recently, plant proteins have received notable attention as food and medicine. Further, plant proteins are used to produce and isolate peptides to treat and prevent diseases in humans and animals. Plant proteins can be extracted from various sources,
Externí odkaz:
https://doaj.org/article/27bdb7dc57324e3c86637a32d0a34cc1
Autor:
Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Ganesh Revathi, Basheer Aaliya, Muhammed Navaf, Cherakkathodi Sudheesh, Sarasan Sabu, Abhilash Sasidharan, Deep Narayan Yadav, Shabir Ahmad Mir, Johnsy George, Maximilian Lackner
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100237- (2022)
In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investig
Externí odkaz:
https://doaj.org/article/a8d342d083874ca18ac5152f9c912a0a
Autor:
Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Plachikkattu Parambil Akhila, Cherakkathodi Sudheesh, Shabir Ahmad Mir, Johnsy George
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100150- (2022)
4D printing is an additive manufacturing technique and is an extension of 3D printing. 4D food printing is a newly developed area in 4D printing, and it is in the stage of infancy. 4D food printing has gained much attention from the academic and indu
Externí odkaz:
https://doaj.org/article/4ad4f7e6a0fa43948e2ad60224989d9a
Autor:
Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Muhammed Navaf, Cherakkathodi Sudheesh, Deep Narayanan Yadav, Mohammed Ayub Khan, Shabir Ahmad Mir, Johnsy George
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100193- (2022)
The aim of this work was to characterize morphological, crystalline property, physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility of starch and flour from Plectranthus rotundifolius (Hausa potato). Chemic
Externí odkaz:
https://doaj.org/article/9823bca0f1184d41920da0e86c1450e7
Autor:
Basheer Aaliya, Kappat Valiyapeediyekkal Sunooj, Muhammed Navaf, Plachikkattu Parambil Akhila, Cherakkathodi Sudheesh, Sarasan Sabu, Abhilash Sasidharan, Shabir Ahmad Mir, Johnsy George, Amin Mousavi Khaneghah
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100013- (2021)
In the present study, non-conventional talipot starch was subjected to single and dual modifications using two non-thermal techniques; ultrasonication and γ-irradiation (1 kGy and 10 kGy). Free radical-mediated low dose γ-irradiation made remarkabl
Externí odkaz:
https://doaj.org/article/c2097f84e76e488fabec53791e77076f
Autor:
Johnsy George, Sruthy G. Nair, R. Kumar, A.D. Semwal, Cherakkathodi Sudheesh, Aaliya Basheer, Kappat Valiyapeediyekkal Sunooj
Publikováno v:
Food Hydrocolloids for Health, Vol 1, Iss , Pp 100009- (2021)
Starch nanocrystals (SNC) are having the potential to control the retrogradation of starch; however, their efficacy to control retrogradation in starch was not fully understood. In this investigation, starch nanocrystals (SNC) were synthesized from r
Externí odkaz:
https://doaj.org/article/4a840d0ba84a463aa3d23fdf75b66779
Autor:
Basheer Aaliya, Kappat Valiyapeediyekkal Sunooj, Chillapalli Babu Sri Rajkumar, Muhammed Navaf, Plachikkattu Parambil Akhila, Cherakkathodi Sudheesh, Johnsy George, Maximilian Lackner
Publikováno v:
Polymers, Vol 13, Iss 21, p 3855 (2021)
Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to pho
Externí odkaz:
https://doaj.org/article/dbf4e7d7f05e4b69b9405594ad7aa4ff
Autor:
Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Reela Gyati, Basheer Aaliya, Cherakkathodi Sudheesh, Plachikkattu Parambil Akhila, V. Akhila, Sarasan Sabu, Abhilash Sasidharan, Shabir Ahmad Mir, Johnsy George
Publikováno v:
Journal of Food Measurement and Characterization. 17:1921-1931
Autor:
Basheer Aaliya, Kappat Valiyapeediyekkal Sunooj, Neethu Elizabeth John, Muhammed Navaf, Plachikkattu Parambil Akhila, Cherakkathodi Sudheesh, Sarasan Sabu, Abhilash Sasidharan, Shabir Ahmad Mir, Johnsy George
Publikováno v:
International Journal of Biological Macromolecules. 209:1943-1955
In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of
Autor:
Kappat Valiyapeediyekkal Sunooj, Abhilash Sasidharan, Amin Mousavi Khaneghah, Johnsy George, Shabir Ahmad Mir, S. Sabu, Muhammed Navaf, Cherakkathodi Sudheesh, Plachikkattu Parambil Akhila, Basheer Aaliya
Publikováno v:
Trends in Food Science & Technology. 114:399-409
Background Using emerging technologies such as electromagnetic radiation is introduced to cover a wide range of food processing targets, including decontamination of mycotoxin as a global concern. In this regard, ionising and non-ionising radiations