Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Revathy Baskaran"'
Publikováno v:
Sustainable Global Resources of Seaweeds Volume 2 ISBN: 9783030921736
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3960657f9ecb14989b6d225e7d653f35
https://doi.org/10.1007/978-3-030-92174-3_32
https://doi.org/10.1007/978-3-030-92174-3_32
Publikováno v:
Journal of Cluster Science. 31:1123-1135
In the present study, EOs of commonly used spices i.e. coriander, cumin, fennel, lemongrass and pepper and their major components (linalool, cuminaldehyde, anethole, citral and beta-caryophyllene) were nanoemulsified and investigated for their antiba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a003b68bcef6b14ec1b215a3680eba21
https://doi.org/10.1007/s10876-019-01720-7
https://doi.org/10.1007/s10876-019-01720-7
Publikováno v:
Food chemistry. 370
LSHM fruit products were developed using 40% Kainth fruit juice (KJ40) and 10% pomace (KP10). The percentage of fruit juice and pomace was optimized based on the sensory analysis. The effect of heat processing on the nutritional and neutraceuticals p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66a05caf32b47aff2d423add9a232849
https://pubmed.ncbi.nlm.nih.gov/34500295
https://pubmed.ncbi.nlm.nih.gov/34500295
Publikováno v:
Algal Research. 55:102250
This study aimed to characterize and quantify the phenolics, hydrocolloids, lipids and carotenoids and to study antioxidant and antidiabetic property of phenolics of marine brown algae Padina tetrastromatica. Extraction using 1% acidic methanol yield
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd3e9d9296d34d1d9e010a51e1e8685f
https://doi.org/10.1016/j.algal.2021.102250
https://doi.org/10.1016/j.algal.2021.102250
Publikováno v:
Pure and Applied Chemistry. 88:853-863
Chitosan-based coating (M4F2) was used successfully to delay ripening and prolong shelf-life of rapidly perishable and expensive Alphonso mango fruits stored at 30 ± 3°C and 40–50% RH for 15 days. Matured raw Alphonso mango fruits were simple dip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::930b9ce0cf015ab89a395c4ba1e748ce
https://doi.org/10.1515/pac-2016-0704
https://doi.org/10.1515/pac-2016-0704
Autor:
Sachin Ramdas Adsare, Revathy Baskaran, Ashwini N. Bellary, H.B. Sowbhagya, Maya Prakash, Navin K. Rastogi
Publikováno v:
Journal of Food Engineering. 175:24-32
Bioactive compound like anthocyanin can be infused into the solid food matrix like Indian gooseberry or amla ( Emblica officinalis ) through osmotic treatment. When the surrounding solution concentration was minimum (0 °Brix) the infusion of anthocy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52ba9514a1ac076a19ba177ac842076c
https://doi.org/10.1016/j.jfoodeng.2015.11.023
https://doi.org/10.1016/j.jfoodeng.2015.11.023
Publikováno v:
Food Research International. 82:121-127
Ultra high-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was used to identify the free, bound and esterified phenolic acids in the extracts of custard apple (Annona squamosa L). In total around 16, 15 and 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f68cef871352ac7a737d6166ff6ef047
https://doi.org/10.1016/j.foodres.2016.02.001
https://doi.org/10.1016/j.foodres.2016.02.001
Publikováno v:
Innovative Food Science & Emerging Technologies. 33:554-562
Anthocyanins from Garcinia indica Choisy was impregnated in watermelon rind (WMR) through osmotic dehydration. The impregnation of anthocyanin was enhanced by application of pretreatments like vacuum and sonication (from 24 to 32 mg/100 g). Applicati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00c8225c755592ada204c26599ed030a
https://doi.org/10.1016/j.ifset.2015.10.010
https://doi.org/10.1016/j.ifset.2015.10.010
Publikováno v:
LWT. 118:108851
Citral is known as potent antibacterial agent, but its incorporation in food system is limited because of low water solubility and stability. Such limitations can be overcome by nano-emulsification of citral and its delivery on food surface through e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::341e60541a010dd6f55b59fda52a933d
https://doi.org/10.1016/j.lwt.2019.108851
https://doi.org/10.1016/j.lwt.2019.108851
Autor:
Revathy Baskaran, Anand Prakash
Publikováno v:
Journal of food science and technology. 55(9)
Acerola (Malpighia emarginata DC.) is one of the richest natural sources of ascorbic acid and contains a plethora of phytonutrients like carotenoids phenolics, anthocyanins, and flavonoids. There is an upsurge of interest in this fruit among the scie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bbea8a764c0704ea780a2a68e4d8640
https://pubmed.ncbi.nlm.nih.gov/30150795
https://pubmed.ncbi.nlm.nih.gov/30150795