Výsledky vyhledávání - "NARAYANA C K"

Akademický článek

Impact of polysaccharide and lipid based edible coatings on storage life and quality of muskmelon (Cucumis melo) fruits during low temperature storage

Autor: BINDU H, SUDHAKAR RAO D V, NARAYANA C K, ANSARI M F, SRINIVASA RAO E, SATISHA J, SELVAKUMAR G, SHIVASHANKARA K S

Publikováno v: The Indian Journal of Agricultural Sciences, Vol 94, Iss 9 (2024)

Climacteric type muskmelons (Cucumis melo L.) are highly perishable and susceptible to moisture loss and decay during storage and transport, and possess very short storage life under ambient conditions. The present study was carried out during 2021 t

Externí odkaz: https://doaj.org/article/80ad90a265d2479993ecdc7b88100ef5

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Akademický článek

Optimization of factors influencing osmotic dehydration of aonla (Phyllanthus emblica L.) segments in salt solution using response surface methodology

Autor: Sujayasree O.J, Tiwari R B, Venugopalan R, Narayana C K, Bhuvaneswari S, Ranjitha K, Oberoi H S, Shamina Azeez, Sakthivel T, Nayaka V S K

Publikováno v: Journal of Horticultural Sciences, Vol 17, Iss 2 (2022)

Optimization of process parameters is a critical requirement in food processing and food product industries for the development of highly acceptable product. Quantification of mass transfer kinetics under different processing conditions is essential

Externí odkaz: https://doaj.org/article/b46906ae13234fcb88286d13a9ee56eb

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Akademický článek

Maturity determination of red and white pulp dragon fruit

Autor: DEEP LATA, Narayana C K, Karunakaran G, Sudhakar Rao D V, Anuradha Sane

Publikováno v: Journal of Horticultural Sciences, Vol 17, Iss 1 (2022)

There is a huge potential for dragon fruits grown in India but insufficient information may hamper its production and postharvest handling. The aim of this study was to investigate the right harvest time and maturity indices for red and white pulp dr

Externí odkaz: https://doaj.org/article/1b1218bf508b472e9e5f01aed05c5fec

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Akademický článek

Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather

Autor: V S Karthik Nayaka, Tiwari R B, Narayana C K, Ranjitha K, Shamina Azeez, Vasugi C, Venugopalan R, Bhuvaneswari S, Sujayasree O J

Publikováno v: Journal of Horticultural Sciences, Vol 17, Iss 1 (2022)

Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic b

Externí odkaz: https://doaj.org/article/c645030382cf4721a52663d1fb3c2941

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