Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Naveen Kumar Mahanti"'
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
The quality of vegetables depends upon the preharvest and postharvest practices. The preharvest practices include type, amount, form of fertilizers, harvesting period, growing season, and conditions that influence the yield of the crop and affect its
Externí odkaz:
https://doaj.org/article/283a528e5b784fee851004d263910494
Publikováno v:
Smart Agricultural Technology, Vol 2, Iss , Pp 100058- (2022)
Health of a plant and its growth can be assessed by the area of its leaf. The present study envisaged to develop an artificial neural network (ANN) and linear regression-based leaf area estimation model, and to compare the models in statistical terms
Externí odkaz:
https://doaj.org/article/4dd88001ed484b61a5a9b25eff276890
Autor:
M.G. Anjaly, M.V. Prince, Aswin S. Warrier, A.M. Nandhu Lal, Naveen Kumar Mahanti, R. Pandiselvam, Rohit Thirumdas, R. Sreeja, Alexandru Vasile Rusu, Monica Trif, Anjineyulu Kothakota
Publikováno v:
Ultrasonics Sonochemistry, Vol 90, Iss , Pp 106166- (2022)
Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional pr
Externí odkaz:
https://doaj.org/article/5a2fff82f9b0496188ac06d187d2eacd
Autor:
Naveen Kumar Mahanti, Subir Kumar Chakraborty, Anjali Sudhakar, Deepak Kumar Verma, Shiva Shankar, Mamta Thakur, Smita Singh, Soubhagya Tripathy, Alok Kumar Gupta, Prem Prakash Srivastav
Publikováno v:
Future Foods, Vol 3, Iss , Pp 100024- (2021)
Refractance WindowTM-Drying (RWD) is one such novel fourth-generation drying technology which has recently gained huge attention due to its several advantages. It is employed to dry the heat-sensitive products even juices and purees to retain the pro
Externí odkaz:
https://doaj.org/article/fceede144beb489c87b4f555676f2c7e
Autor:
Gayatri Mishra, Prashant Sahni, Ravi Pandiselvam, Brajesh Kumar Panda, Dolly Bhati, Naveen Kumar Mahanti, Anjineyulu Kothakota, Manoj Kumar, Daniel Cozzolino
Publikováno v:
Journal of Texture Studies. 54:173-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea93e4957392a7ba89cbd7cc7ff3ff2c
https://doi.org/10.1111/jtxs.12741
https://doi.org/10.1111/jtxs.12741
Autor:
Pritty Sushama Babu, Sudheer Kundukulangara Pulissery, Sarathjith Madathiparambil Chandran, Naveen Kumar Mahanti, Ravi Pandiselvam, Bindu Jaganath, Anjineyulu Kothakota
Publikováno v:
International Journal of Food Science & Technology. 57:6072-6081
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2ec14a0d432556aea1e2ee3581495dd
https://doi.org/10.1111/ijfs.15966
https://doi.org/10.1111/ijfs.15966
Autor:
Naveen Kumar Mahanti, R. Pandiselvam, Anjineyulu Kothakota, Padma Ishwarya S., Subir Kumar Chakraborty, Manoj Kumar, Daniel Cozzolino
Publikováno v:
Trends in Food Science & Technology. 120:418-438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::432fbbb35e7f766bb1a8ed7f2707542d
https://doi.org/10.1016/j.tifs.2021.12.021
https://doi.org/10.1016/j.tifs.2021.12.021
Autor:
V. Vishnu, M. P. Harikrishnan, Aswin S. Warrier, Naveen Kumar Mahanti, M. Basil, T. Venkatesh, R. Pandiselvam, Anjineyulu Kothakota
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73bb2b4ef4121cf0bcc78e57d53677ed
https://doi.org/10.1111/jfpe.14298
https://doi.org/10.1111/jfpe.14298
Publikováno v:
J Food Sci Technol
Considering that appearance of white button mushroom (WBM) as the trigger for registering its quality, this study was aimed at analyzing the visual cues by the application of image processing tools. While L-a-b colour space and skewness was used for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79c923ac3c4ad2cb0b7e60f2309e2544
https://doi.org/10.1007/s13197-021-05219-w
https://doi.org/10.1007/s13197-021-05219-w
Autor:
Naveen Kumar Mahanti, Ravi Pandiselvam, Anjineyulu Kothakota, M. Anjaly Shanker, Anandu Chandra Khanashyam
Publikováno v:
Ozone: Science & Engineering. 44:50-65
Ozone is a GRAS certified cost-effective and eco-friendly technology whose application in food industry is gaining momentum in recent years. It is a powerful oxidizing agent and has a broad spectru...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbadb00bb9d5a4a5fea8f6865acbad5b
https://doi.org/10.1080/01919512.2021.1947776
https://doi.org/10.1080/01919512.2021.1947776