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pro vyhledávání: '"Rangaswamy Subramanian"'
Akademický článek
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Publikováno v:
J Food Sci Technol
The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c87e295e0db2c8c259a0edc685cbe4e2
https://doi.org/10.1007/s13197-019-03861-z
https://doi.org/10.1007/s13197-019-03861-z
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Innovative Food Science & Emerging Technologies. 50:207-216
An efficient athermal extraction process for green tea, subduing the inherent disadvantage of low yield has been proposed. This process attained 90% total polyphenolic compounds and 96% extractable solids comparable with the conventional hot extracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90624d77c1dfe0fb36cd40ca85f7252a
https://doi.org/10.1016/j.ifset.2018.06.005
https://doi.org/10.1016/j.ifset.2018.06.005
Publikováno v:
Journal of Food Science and Technology. 55:2259-2269
The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc5002327981fcfd629be4aeb8dc518d
https://doi.org/10.1007/s13197-018-3143-9
https://doi.org/10.1007/s13197-018-3143-9
Publikováno v:
International Journal of Food Properties. 17:1469-1481
Grinding characteristics of soy and red gram were compared employing single- and two-stage grinding in a mixer grinder. The initial size as well as hardness of soy (˜216 N) and red gram (˜220 N) were nearly equal. However, final particle size of re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b91818e1b38e427f3fdf11e8d77edf8
https://doi.org/10.1080/10942912.2012.719983
https://doi.org/10.1080/10942912.2012.719983
Autor:
Sukumaran Umesh-Kumar, Rangaswamy Subramanian, Ekambaram Nakkeeran, Marichetti Kuppuswamy Gowthaman
Publikováno v:
Journal of Bioscience and Bioengineering. 113:634-640
A techno-economic analysis of submerged (SmF) and solid state fermentation (SSF) processes for Aspergillus carbonarius polygalacturonase production was performed to make an appropriate process selection. The downstream processing involved integrated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ace44d9a4bfd77827167ead887cc68b
https://doi.org/10.1016/j.jbiosc.2011.12.021
https://doi.org/10.1016/j.jbiosc.2011.12.021
Publikováno v:
Food and Bioprocess Technology. 6:1926-1943
Microfiltration (MF; 200 and 450 nm) and ultrafiltration (UF; 25, 50, 100 and 500 kDa) membranes were assessed for the clarification of black tea extracts. Rejection of tea components including cream components increased with decrease in membrane por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::865e406e6cbb5d36a723a5d3e074a461
https://doi.org/10.1007/s11947-012-0847-0
https://doi.org/10.1007/s11947-012-0847-0
Publikováno v:
Journal of Food Engineering. 106:28-34
Wet grinding of hydrated soybean was carried out with mixer grinder, stone grinder and colloid mill which revealed that particle size had a profound effect on the protein recovery in the extracted milk with a maximum recovery of 89.3%. Greater reduct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc068f98200e78a848366f8a3cd38c54
https://doi.org/10.1016/j.jfoodeng.2011.04.002
https://doi.org/10.1016/j.jfoodeng.2011.04.002
Publikováno v:
Food Research International. 44:925-930
The phospholipid (PL) rejection mechanism during membrane degumming was evaluated based on its critical micelle concentration (CMC) levels in undiluted and hexane-diluted vegetable oils. In this context, the influence of PL composition and solvent me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2570778fb9a8035575b61fe61886b2f5
https://doi.org/10.1016/j.foodres.2011.01.059
https://doi.org/10.1016/j.foodres.2011.01.059