Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Muralidharan, Nagarajan"'
Autor:
Sravani, Kalluri, Ganesan, Pandi, Balasundari, Subbiah, Muralidharan, Nagarajan, Chrisolite, Bagthasingh, Dhanapal, Kandan
Publikováno v:
Journal of Coastal Research, 2023 Sep 01. 39(5), 940-948.
Externí odkaz:
https://www.jstor.org/stable/48743650
Autor:
Masilan, Karunanithi, Neethiselvan, Neethirajan, Shakila, Robinson Jeya, Muralidharan, Nagarajan, Karthy, Arjunan, Ravikumar, Thangaraji, Parthiban, Fathiraja
Publikováno v:
In Journal of the Indian Chemical Society November 2022 99(11)
Autor:
Masilan, Karunanithi, Neethiselvan, Neethirajan, Shakila, Robinson Jeya, Karthy, Arjunan, Arisekar, Ulaganathan, Muralidharan, Nagarajan, Ravikumar, Thangaraji, Sivaraman, Balasubramanian, Kalidas, Chellapa, Ranjith, Lakshmanan, prabhu, Dhanasekaran Linga
Publikováno v:
In Journal of the Indian Chemical Society March 2022 99(3)
Autor:
Muralidharan Nagarajan, Bharathipriya Rajasekaran, Soottawat Benjakul, Karthikeyan Venkatachalam
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 345-353 (2021)
Chitosan-Gelatin (CHI-Gel) based edible coating incorporated with longkong pericarp extract (LPE) was developed and investigated for its impact on the quality of black tiger shrimp (Penaeus monodon) during refrigerated storage (4 °C) for 20 days.
Externí odkaz:
https://doaj.org/article/35a46825f7594493af4883a49f521ca7
Autor:
Suthasinee Yarnpakdee, Pimonpan Kaewprachu, Chalalai Jaisan, Theeraphol Senphan, Muralidharan Nagarajan, Sutee Wangtueai
Publikováno v:
Polymers, Vol 14, Iss 19, p 3983 (2022)
Mantis shrimp (Oratosquilla nepa) exoskeleton, a leftover generated after processing, was used as a starting material for chitosan (CS) production. CS was extracted with different deacetylation times (2, 3 and 4 h), termed CS−2, CS−3 and CS−4,
Externí odkaz:
https://doaj.org/article/10c6958553284bc6b21d317170e07d45
Publikováno v:
International Food Research Journal. 29:466-486
Fermented food products are unique, and their consideration and consumption rates have significantly increased as they have various functional properties which include beneficial health activities to the consumers. Fermented food products contain a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c3d0f6e103140ab556276c0b11b966d
https://doi.org/10.47836/ifrj.29.3.01
https://doi.org/10.47836/ifrj.29.3.01
Autor:
Gunasekaran Janarthanan, S. Mohammed Akram Javith, Dhanabalan Vignaesh, L. Vinoth Kumar, Muralidharan Nagarajan, K.A. Martin Xavier, Binaya Bhushan Nayak, Amjad K. Balange
Publikováno v:
Indian Journal of Animal Research.
Background: This is the first study in Indian context where underutilized fish species pony fish (Leiognathus sp.) has been used for the preparation of surimi and surimi gel and its textural and spectral images were analysed. Methods: Textural profil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb8d4e438f173baa4126241cac762de4
https://doi.org/10.18805/ijar.b-4999
https://doi.org/10.18805/ijar.b-4999
Autor:
Mohan Chitradurga Obaiah, Muralidharan Nagarajan, Sukumar Durairaj, Sugumar Gopalrajan, Parthiban Fathiraja, Neethiselvan Neethirajan, Masilan Karunanithi
Publikováno v:
Cellulose Chemistry and Technology. 55:849-865
The aim of the study has been to develop a biodegradable film from marine polysaccharides. The optimization of polysaccharides quantity for the composite film was sought by empirical response surface methodology. The Box–Behnken Model Design was ap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fb8bfe58623d6a2548c356d6682de79
https://doi.org/10.35812/cellulosechemtechnol.2021.55.72
https://doi.org/10.35812/cellulosechemtechnol.2021.55.72
Autor:
Mohan Chitradurga Obaiah, Sukumar Durairaj, Neethiselvan Neethirajan, Masilan Karunanithi, Sugumar Gopalrajan, Parthiban Fathiraja, Muralidharan Nagarajan
Publikováno v:
Polymer Bulletin. 79:6211-6237
The present study intended to develop improved biopolymer film from seaweed polysaccharides. The quantity optimization of polysaccharides for the composite film was sought by empirical response surface methodology. To achieve the goal, Box–Behnken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9466ad455743811c07fc9aed46c4e691
https://doi.org/10.1007/s00289-021-03797-5
https://doi.org/10.1007/s00289-021-03797-5
Publikováno v:
J Food Sci Technol
The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0de11079845e45175716103942cb464
https://doi.org/10.1007/s13197-019-03645-5
https://doi.org/10.1007/s13197-019-03645-5