Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Radha krishnan Kesavan"'
Autor:
Punam Sri Das, Prakash Kumar Nayak, Karthikeyan Senthilnathan, Puja Das, Radha krishnan Kesavan
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100811- (2023)
In the current study, the influence of heat and thermosonication on the physico-chemical (cloudiness value, ascorbic acid content, pH, total soluble solid (TSS), titratable acidity (TA), and browning index (BI)), functional (total phenolic content (T
Externí odkaz:
https://doaj.org/article/5875c803dc904a2e898e74407fc56c29
Autor:
Maitrayee Das, Uma Dash, Sudhansu Shekhar Mahanand, Prakash Kumar Nayak, Radha Krishnan Kesavan
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100462- (2023)
Rice is a staple food consumed by almost half of the planet. Understanding of rice's nutritional value and health advantages are essential for encouraging people to include it in their regular diets. Black rice is a good source of vitamins, amino aci
Externí odkaz:
https://doaj.org/article/bd49dca242144bc4b6e519d607a5388a
Autor:
Harsh Dadhaneeya, Prakash Kumar Nayak, Deepanka Saikia, Rajesh Kondareddy, Subhajit Ray, Radha krishnan Kesavan
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100279- (2023)
The present study aimed to design and evaluate the effect of different drying methods, viz. refractance window drying (RWD), hot air drying (HD), freeze-drying (FD) and vacuum drying (VD) on qualitative properties such as crude fiber, ash content, to
Externí odkaz:
https://doaj.org/article/6490d7358ac747d8be1b43a0b9942376
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100268- (2023)
The impact of pasteurization (90 ± 2°C for 60 s) and thermosonication (33 kHz & 44 kHz at 30, 40, 50°C for 30, 45 and 60 min) on the quality of kutkura (Meyna spinosa) juice were examined and the finding of the work were compared with fresh kutkur
Externí odkaz:
https://doaj.org/article/f48577955eeb414b883191d282737dc0
Autor:
Shikhapriyom Gogoi, Puja Das, Prakash Kumar Nayak, Kandi Sridhar, Minaxi Sharma, Thachappully Prabhat Sari, Radha krishnan Kesavan, Maharshi Bhaswant
Publikováno v:
Foods, Vol 13, Iss 3, p 497 (2024)
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble co
Externí odkaz:
https://doaj.org/article/de57d299da3b4f03870e45b900dc107f
Autor:
Puja Das, Prakash Kumar Nayak, Baskaran Stephen Inbaraj, Minaxi Sharma, Radha krishnan Kesavan, Kandi Sridhar
Publikováno v:
Foods, Vol 12, Iss 20, p 3723 (2023)
This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteur
Externí odkaz:
https://doaj.org/article/a3c24d7c995f4b38977184b4f8c760ae
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100144- (2022)
The growing usage of natural food colourings has fuelled the search for novel methods for their extraction from various sources. Due to its process benefits such as high yield and quality, short extraction periods, use of low temperatures, ultrasound
Externí odkaz:
https://doaj.org/article/eae2a5148f1c46939aac8ac74b6bb4d6
Autor:
Harsh Dadhaneeya, Radha Krishnan Kesavan, Baskaran Stephen Inbaraj, Minaxi Sharma, Srinivasulu Kamma, Prakash Kumar Nayak, Kandi Sridhar
Publikováno v:
Foods, Vol 12, Iss 7, p 1387 (2023)
The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slice
Externí odkaz:
https://doaj.org/article/d424035dd4544edb8f5c2975e46e620b
Publikováno v:
Biosystems Engineering. 223:169-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23d2f243ad8ad871811a2fe4b8bb1da5
https://doi.org/10.1016/j.biosystemseng.2022.02.012
https://doi.org/10.1016/j.biosystemseng.2022.02.012
Publikováno v:
Journal of Food Science and Technology. 59:4253-4261
In the present research study, the impact of digestion process on the levels of total phenols, flavonoids, vitamin C as well as anti-oxidant activity in freeze dried powders of mustard greens (MG) and roselle leaves (RL) was investigated. In addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69067aab803006c8897b6f93535e1ec4
https://doi.org/10.1007/s13197-022-05488-z
https://doi.org/10.1007/s13197-022-05488-z