Zobrazeno 1 - 10
of 145
pro vyhledávání: '"Ravi Pandiselvam"'
Autor:
Ravi Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, NA Nanje Gowda, Manoj Kumar Pulivarthi, Anto Pradeep Raja Charles, Bharathi Ramesh, Seema Ramniwas, Sarvesh Rustagi, Zahra Jafari, G. Jeevarathinam
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1063-1095 (2024)
Abstract This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the im
Externí odkaz:
https://doaj.org/article/938d3a516ecc4cfa9152b49d39bc9729
Autor:
Niharika Sharma, Radha, Manoj Kumar, Neeraj Kumari, Nadeem Rais, Ashok Pundir, T. Anitha, V. Balamurugan, Marisennayya Senapathy, Sangram Dhumal, Suman Natta, Vishal P. Deshmukh, Sunil Kumar, Ravi Pandiselvam, Jose M. Lorenzo, Mohamed Mekhemar
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e29202- (2024)
Limonia acidissima Groff, commonly referred to as the Wood apple, is a tropical fruit belonging to Rutaceae family. Indigenous to Sri Lanka, India, and Myanmar, it is extensively cultivated throughout Southeast Asia. This fruit holds a profound histo
Externí odkaz:
https://doaj.org/article/4def576bf1e442a4a6cab99967c22c12
Autor:
Pratik Nayi, Navneet Kumar, Sagar Kachchadiya, Ho‐Hsien Chen, Punit Singh, Pratiksha Shrestha, Ravi Pandiselvam
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 6, Pp 3224-3234 (2023)
Abstract The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanchi
Externí odkaz:
https://doaj.org/article/1c94b868661d47a1ac23c86d8c65fab5
Autor:
Sampurna Rai, Phu Pwint Wai, Pankaj Koirala, Sabri Bromage, Nilesh Prakash Nirmal, Ravi Pandiselvam, Mahmud Ab Rashid Nor-Khaizura, Naresh Kumar Mehta
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Food industries are developing new processing technologies, resulting in the emergence of new product categories, including ready-to-eat meals, functional foods and beverages, and plant-based foods, etc. Rapid globalization, changes in lifestyle, con
Externí odkaz:
https://doaj.org/article/a05556f1f240418f9719681a40777e81
Autor:
Engin Demiray, Julide Gamze Yazar, Özgür Aktok, Burçin Çulluk, Gülşah Çalışkan Koç, Ravi Pandiselvam
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Dried fruit slices are important, healthy, and popular snacks and gain importance day by day due to their high nutritional content. In this context, this study mainly focused on the production of healthy apple chips snacks and the determination of de
Externí odkaz:
https://doaj.org/article/963766463072463c84a430c158c87668
Autor:
Nilesh Prakash Nirmal, Anandu Chandra Khanashyam, Anjaly Shanker Mundanat, Kartik Shah, Karthik Sajith Babu, Priyamvada Thorakkattu, Fahad Al-Asmari, Ravi Pandiselvam
Publikováno v:
Foods, Vol 12, Iss 3, p 556 (2023)
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce th
Externí odkaz:
https://doaj.org/article/45974e2db0934d3cb8d8a54a3f380974
Autor:
Ravi Pandiselvam, Liya T. Joseph, M. R. Manikantan, Anandu Chandra Khanashyam, P. P. Shameena Beegum, S. V. Ramesh, D. Balasubramanian, S. Neenu, Murali Gopal, A. C. Mathew, K. B. Hebbar
Publikováno v:
Bioengineering, Vol 10, Iss 1, p 114 (2023)
Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconu
Externí odkaz:
https://doaj.org/article/bba7b305911a4c4e98960f7f7c176105
Autor:
Gülşah Çalışkan Koç, Ravi Pandiselvam
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight). The physicochemical, functional, and sensorial properties of devel
Externí odkaz:
https://doaj.org/article/849fc0d0d4524ba28151ebff3ad678a3
Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta
Autor:
Keshavdeep Bawa, Arashdeep Singh, Jaswinder Kaur Brar, Vijay Kumar Reddy Surasani, Ravi Pandiselvam
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate o
Externí odkaz:
https://doaj.org/article/d163f271e96f4f5c944b0fef38301d92
Autor:
Saffet Çelik, Naciye Kutlu, Yusuf Can Gerçek, Sinan Bayram, Ravi Pandiselvam, Nesrin Ecem Bayram
Publikováno v:
Foods, Vol 11, Iss 22, p 3652 (2022)
In recent years, there has been increasing interest in green extraction methods and green solvents due to their many advantages. In this study, the effects of an ultrasonic extraction method and deep eutectic solvents (DESs) on the extraction of diff
Externí odkaz:
https://doaj.org/article/c90d7bcd223c4ba68a056d8249f74b40