Zobrazeno 1 - 10
of 29
pro vyhledávání: '"N.U. Sruthi"'
Autor:
Naciye Kutlu, R. Pandiselvam, Aybike Kamiloglu, Irem Saka, N.U. Sruthi, Anjineyulu Kothakota, Claudia Terezia Socol, Cristina Maria Maerescu
Publikováno v:
Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106109- (2022)
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red–purple color), chlorophylls (g
Externí odkaz:
https://doaj.org/article/ea158ded15144a64b1a0b1dd93aaac3a
Autor:
Yashaswini Premjit, N.U. Sruthi
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57bb064509560f9230ee832d369d7e90
https://doi.org/10.1201/9781003331797-5
https://doi.org/10.1201/9781003331797-5
Autor:
N.U. Sruthi, Yashaswini Premjit
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ea81736a96dfcd903fd3accf6a5b79c
https://doi.org/10.1201/9781003331797-8
https://doi.org/10.1201/9781003331797-8
Autor:
Pavuluri Srinivasa Rao, N.U. Sruthi
Publikováno v:
Trends in Food Science & Technology. 112:58-74
Background Grains are an important source of many nutrients and minerals and because of the phytochemicals they contain, they help to maintain optimum health. Millets, a category of small-seeded grasses, widely cultivated around the world as cereal c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74a8d6ec20e619000f1e6ad0b3139a3f
https://doi.org/10.1016/j.tifs.2021.03.043
https://doi.org/10.1016/j.tifs.2021.03.043
Autor:
N.U. Sruthi, M. R. Manikantan, K. B. Hebbar, S.V. Ramesh, P. P. Shameena Beegum, Ravi Pandiselvam, Shelly Praveen
Publikováno v:
Coronaviruses. 2:405-410
Background: COVID-19 caused by the novel SARS Coronavirus-2 (SARS-CoV-2) is causing serious blockades in the global public health sphere. In the absence of a powerful antiviral treatment, exploration of plant-based products with antiviral potential h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5027eb1ffbb410cb5623594d4250833
https://doi.org/10.2174/2666796701999201104164010
https://doi.org/10.2174/2666796701999201104164010
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8474df927bcf8c4ea365571e771cf089
https://doi.org/10.1111/jfpe.14051
https://doi.org/10.1111/jfpe.14051
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
Publikováno v:
Food chemistry. 348
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3375423839908ded7c987a9392aeac0
https://pubmed.ncbi.nlm.nih.gov/33515948
https://pubmed.ncbi.nlm.nih.gov/33515948
Autor:
Ravi Pandiselvam, N.U. Sruthi, Anjineyulu Kothakota, Mohsen Gavahian, K. Josna, Amin Mousavi Khaneghah
Publikováno v:
Food Chemistry. 368:130809
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fca32bc995a304ca3a9fd1ed85619b9
https://doi.org/10.1016/j.foodchem.2021.130809
https://doi.org/10.1016/j.foodchem.2021.130809
Publikováno v:
Journal of Food Composition and Analysis. 102:104031
The milling characteristics, physico-chemical properties, nutrient, and functional characteristics of sorghum were evaluated following field-level abrasive decortication to ascertain the impact of polishing parameters. Both grain moisture content and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65bd62e9f0c2727867725e5dfda0d813
https://doi.org/10.1016/j.jfca.2021.104031
https://doi.org/10.1016/j.jfca.2021.104031
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