Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Shreya Kamat"'
Publikováno v:
Waste and Biomass Valorization. 12:5959-5977
The aim of the presented study was to determine the ability of the high pressure processing (HPP) for extraction of bioactive compounds from black carrot pomace and to optimize treatment conditions (pressure, temperature, processing time) for obtaini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bbb09bdab4e6d063d701d6c4c2a5415
https://doi.org/10.1007/s12649-021-01431-z
https://doi.org/10.1007/s12649-021-01431-z
Publikováno v:
Journal of Food Engineering. 247:19-29
Experiments were conducted to investigate osmotic dehydration of ginger slices suspended in three different osmotic agents at 0.1–600 MPa and 40 °C for various pressure holding times. A Weibull distribution mathematical model was employed to predi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43fce49d9b707c36ca0be5469a5ef311
https://doi.org/10.1016/j.jfoodeng.2018.11.024
https://doi.org/10.1016/j.jfoodeng.2018.11.024
Autor:
V.M. Balasubramaniam, Shreya Kamat
Publikováno v:
Food Engineering Series ISBN: 9783030426590
High pressure based technologies are of interest, as they enable the food processors to inactivate harmful and spoilage organisms, extend product shelf life, while having minimal impact on nutrients and fresh like quality attributes of foods. However
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee82110d2cea6faa98a3704b2973698
https://doi.org/10.1007/978-3-030-42660-6_20
https://doi.org/10.1007/978-3-030-42660-6_20
Publikováno v:
Innovative Food Science & Emerging Technologies. 49:146-157
A study assessed combined pressure-thermal treatment effect on quality attributes of selected acidified vegetables (banana pepper, red beets and green asparagus) over 30 days storage at 25 °C. Vegetables were acidified by suspending them in pickling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4aad9f44f2ade16345b8f0ebd57bcc6c
https://doi.org/10.1016/j.ifset.2018.08.008
https://doi.org/10.1016/j.ifset.2018.08.008
Autor:
Shreya Kamat, Jean-Christophe Cocuron, Erdal Ağçam, Ana Paula Alonso, Santosh Dhakal, V.M. Balasubramaniam
Publikováno v:
Food and Bioprocess Technology. 10:1959-1969
Furan, a potential carcinogenic compound, can be formed in array of processed foods. The objective of this study was to conduct kinetic studies in pineapple juice and assess the interactive effects of pressure (0.1 to 600 MPa) and temperature (30 to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b155ba21acea75d5004c63e7b1de45b
https://doi.org/10.1007/s11947-017-1950-z
https://doi.org/10.1007/s11947-017-1950-z
Autor:
Shreya Kamat, Nagendra Rangavajla, V.M. Balasubramaniam, Sergio I. Martínez-Monteagudo, Nalini Patel, Gul Konuklar
Publikováno v:
Journal of Food Engineering. 193:42-52
The impact of high pressure homogenization (HPH) on physical characteristics and emulsion stability of nutritional formulations were evaluated on a pilot scale HPH unit. Two products of industrial interest were used for these experiments. Manufacture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc7694a24773a46d1e5d09eae653705c
https://doi.org/10.1016/j.jfoodeng.2016.08.011
https://doi.org/10.1016/j.jfoodeng.2016.08.011
Autor:
Anna Westphal, Steven J. Schwartz, Ken M. Riedl, Volker Böhm, Shreya Kamat, Jessica L. Cooperstone, V.M. Balasubramaniam
Effects of high-pressure processing (HPP, 100-600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 °C) and b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6dad0a3a346c9c25855fd3d93ab6e65
https://europepmc.org/articles/PMC7104659/
https://europepmc.org/articles/PMC7104659/
Autor:
Dhakal, Santosh, Balasubramaniam, V., Cocuron, Jean-Christophe, Alonso, Ana, Agcam, Erdal, Kamat, Shreya
Publikováno v:
Food & Bioprocess Technology; Nov2017, Vol. 10 Issue 11, p1959-1969, 11p
Autor:
Ching Lik Hii, Shivanand S. Shirkole
Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product
Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and