Zobrazeno 1 - 10
of 16
pro vyhledávání: '"N. U. Sruthi"'
Publikováno v:
Foods, Vol 12, Iss 8, p 1662 (2023)
White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this var
Externí odkaz:
https://doaj.org/article/0025d7ca116a474290ef2536cf5b7501
Publikováno v:
Foods, Vol 12, Iss 2, p 306 (2023)
Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor dige
Externí odkaz:
https://doaj.org/article/b71159034f5540629a1a3c6d65d99668
Autor:
Ravi Pandiselvam, Rathnakumar Kaavya, Sergio I. Martinez Monteagudo, V. Divya, Surangna Jain, Anandu Chandra Khanashyam, Anjineyulu Kothakota, V. Arun Prasath, S. V. Ramesh, N. U. Sruthi, Manoj Kumar, M. R. Manikantan, Chinnaraja Ashok Kumar, Amin Mousavi Khaneghah, Daniel Cozzolino
Publikováno v:
Molecules, Vol 27, Iss 10, p 3250 (2022)
The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various
Externí odkaz:
https://doaj.org/article/a6e2604f7c234e39988d779e7e209ee3
Autor:
Ravi Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, K. B. Sankalpa, G. N. Ashitha, V. Prithviraj
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f3dcf5bb1c983e34be3c4a571e3b023
https://doi.org/10.1201/9781003331797-7
https://doi.org/10.1201/9781003331797-7
Autor:
R. Kaavya, R. Pandiselvam, Sergio I. Martinez-Monteagudo, Anjineyulu Kothakota, N. U. Sruthi, Kali Ramesh
Publikováno v:
Novel and Alternative Methods in Food Processing ISBN: 9781003328605
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dc54e6f3165822aa9d8c4a4fae9dd8e
https://doi.org/10.1201/9781003328605-4
https://doi.org/10.1201/9781003328605-4
Autor:
K. U. Anjali, C. Reshma, N. U. Sruthi, R. Pandiselvam, Anjineyulu Kothakota, Manoj Kumar, Kaliramesh Siliveru, Krystian Marszałek, Amin Mousavi Khaneghah
Publikováno v:
Critical reviews in food science and nutrition.
In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6eee1ed9cf49064a1909a6572528747
https://pubmed.ncbi.nlm.nih.gov/36268992
https://pubmed.ncbi.nlm.nih.gov/36268992
Autor:
C. Ashokkumar, N. U. Sruthi, Ravi Pandiselvam, Yasendra Jayanath, S. Abdullah, Anandu Chandra Khanashyam, Anjineyulu Kothakota, Rathnakumar Kaavya, S.V. Ramesh
Publikováno v:
Trends in Food Science & Technology. 112:400-418
Background Salmonella infection has become a foremost health issue as it is the causative agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy, and nutritious, fresh-like food products. It strongly suggests the fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a035bdfacab587f52bcb8f3b922c9b93
https://doi.org/10.1016/j.tifs.2021.04.011
https://doi.org/10.1016/j.tifs.2021.04.011
Autor:
N. U. Sruthi, Anjineyulu Kothakota, Ankit Kumar, Ravi Pandiselvam, Daniel Cozzolino, S. V. Ramesh, Rohit Thirumdas
Publikováno v:
Food Reviews International. 39:209-239
Classical methods for assessing the quality of food grains are still in vogue, however, these methods are either destructive or time-consuming which demands an alternative. Spectroscopic techniques...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::191cfb56ff29fbc4cc8cb30e30aee6c1
https://doi.org/10.1080/87559129.2021.1904253
https://doi.org/10.1080/87559129.2021.1904253
Publikováno v:
Agricultural Engineering Today. 44:7-15
A cross-flow aerated drying cum storage bin was developed and the drying conditions for paddy was optimised. The drying cum storage bin consisted of a cylindrical outer drum with two inner basins having perorated walls made of galvanised iron to hold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d27b95659c457f0a9b251390931d793
https://doi.org/10.52151/aet2020443.1521
https://doi.org/10.52151/aet2020443.1521
Autor:
M.R. Manikantan, R. Pandiselvam, T. Arumuganathan, N. Varadharaju, N. U. Sruthi, Amin Mousavi Khaneghah
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d54dd1e2f7b4b2a271612a0ff597426
https://doi.org/10.1111/jfpe.13988
https://doi.org/10.1111/jfpe.13988