Zobrazeno 1 - 10
of 36
pro vyhledávání: '"S. Yella Reddy"'
Publikováno v:
International Journal of Food Properties. 15:412-425
Fat powders with high fat content using three types of fats/oils, namely semi-solid fats like vanaspati, trans free speciality fat, and liquid oils like safflower or flax seed, were prepared by spray drying. The effect of type and quantity of wall ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04afb6e757b21cdc9693bad713971203
https://doi.org/10.1080/10942912.2010.487966
https://doi.org/10.1080/10942912.2010.487966
Publikováno v:
International Journal of Food Properties. 14:1305-1317
Functional properties of rice with slow carbohydrate digestibility developed by CFTRI (Mysore, India) were studied. The processed rice exhibited typical characteristics of pre-gelatinized starch, h...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8daa7e60899f798611d24d11d8f4dc89
https://doi.org/10.1080/10942911003650312
https://doi.org/10.1080/10942911003650312
Autor:
S. Yella Reddy, T. Jeyarani
Publikováno v:
Food Chemistry. 123:249-253
Speciality fats were prepared by utilising non-traditional fats, such as mahua and kokum, made by enzymatic interesterification (IE). The fats were blended in a 1:1 ratio and subjected to IE for different times of 0.5–24 h, using 1,3-specific lipas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13613e2c5878541f77e25a5d5f28ae3f
https://doi.org/10.1016/j.foodchem.2010.04.019
https://doi.org/10.1016/j.foodchem.2010.04.019
Autor:
S. Yella Reddy
Publikováno v:
Journal of the American Oil Chemists' Society. 87:493-497
Milk fat is soft with a low solids content at all temperatures up to 37 °C, which makes its usage limited. To extend its usage, the fat was fractionated to obtain stearin (St) with a 50–55% yield by dry fractionation. The stearin was found to cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8f7bccaf00a7f5218759764d96a8b28
https://doi.org/10.1007/s11746-009-1520-2
https://doi.org/10.1007/s11746-009-1520-2
Autor:
K.V. Harish Prashanth, K. S. M. S. Raghavarao, S. Yella Reddy, C. Swapna Joseph, A.R. Indiramma, Navin K. Rastogi
Publikováno v:
Food and Bioprocess Technology. 4:1179-1185
The present work deals with the preparation and characterization of the chitosan and poly-e-caprolactone (PCL) solution-casted blended films in various proportions (chitosan–PCL ratio 90:10, 80:20, and 70:30). The films were casted and dried at 55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bee21f104ffe9d29624ddd9df5d70bd
https://doi.org/10.1007/s11947-009-0203-1
https://doi.org/10.1007/s11947-009-0203-1
Autor:
J. V. Prabhakar, S. Yella Reddy
Publikováno v:
International Journal of Food Science & Technology. 25:711-717
Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satisfactori
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cb085eb7708337caabf472296abfe00
https://doi.org/10.1111/j.1365-2621.1990.tb01133.x
https://doi.org/10.1111/j.1365-2621.1990.tb01133.x
Autor:
S. Yella Reddy, T. Jeyarani
Publikováno v:
Journal of Food Lipids. 12:232-242
Nine different brands of commercial vanaspati were analyzed for their various physicochemical characteristics. The Fourier transform infrared spectroscopy spectra showed the characteristic peak at 966/cm corresponding to trans compounds for all the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59c47f6b0a63b6e84befa7669f3e7201
https://doi.org/10.1111/j.1745-4522.2005.00020.x
https://doi.org/10.1111/j.1745-4522.2005.00020.x
Autor:
S. Yella Reddy, B Maheshwari
Publikováno v:
Journal of the Science of Food and Agriculture. 85:135-140
Although cocoa butter (CB) is an ideal fat for use in chocolate, it softens with heat and is not suitable for use in warm climates. CB extenders or improvers, preferably from stearic acid-rich fats, are good candidates to increase the heat-resistance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d285df899e07dc71141240db2ed9c349
https://doi.org/10.1002/jsfa.1967
https://doi.org/10.1002/jsfa.1967
Autor:
S. Yella Reddy, T. Jeyarani
Publikováno v:
Journal of the American Oil Chemists' Society. 80:1107-1113
A series of plastic fats containing no trans FA and having varying melting or plastic ranges, suitable for use in bakery, margarines, and for cooking purposes as vanaspati, were prepared from palm oil. The process of fractionating palm oil under diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0b054de288c08a462aa6b6f1af777c8
https://doi.org/10.1007/s11746-003-0827-5
https://doi.org/10.1007/s11746-003-0827-5
Autor:
S. Yella Reddy, T. Jeyarani
Publikováno v:
Journal of the American Oil Chemists' Society. 78:635-640
Bakery shortenings prepared by hydrogenation contain high levels of trans fatty acids, which are considered to be risk factors for cardiovascular disease. The shortenings prepared from maogo kernel and mahua fats have no trans fatty acids. Mahua fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8058a62a5c45804d269bae49fc139ad5
https://doi.org/10.1007/s11746-001-0318-8
https://doi.org/10.1007/s11746-001-0318-8