Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Srikanth Tangirala"'
Autor:
Abin Mathews, A.D. Srikanth Tangirala, Nirmal Thirunavookarasu S, Sumit Kumar, Arunkumar Anandharaj, Ashish Rawson
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100326- (2023)
Present work evaluated the extraction yield and quality of protein from defatted sesame meal (DSM) using ultrasound-assisted extraction (UAE), low-temperature microwave-assisted extraction (MAE), and moderate electric field-assisted extraction (MEFAE
Externí odkaz:
https://doaj.org/article/f09589258fab4f599d06164b26ef4a59
Autor:
Priyanga Suriyamoorthy, Alluru Madhuri, Srikanth Tangirala, Karunai Raj Michael, Vignesh Sivanandham, Ashish Rawson, Arunkumar Anandharaj
Publikováno v:
Plant Foods for Human Nutrition. 77:159-171
The pulp of the banana fruit is rich in bioactive compounds like dietary fibers, low glycemic carbohydrates, natural sugars, vitamins, minerals and antioxidants. These beneficial compounds are responsible for the proper functioning of immune system a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d56912d47c74889ea1f48ea913c0c0
https://doi.org/10.1007/s11130-022-00976-1
https://doi.org/10.1007/s11130-022-00976-1
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Thermal and mechanical properties of cassia are primarily required in the study of its different thermal and mechanical operations. The thermal properties of cassia bark viz., specific heat, glass transition temperature (Tg), bulk thermal conductivit
Externí odkaz:
https://doaj.org/article/9125da8428784bfd86e0af66630c456f
Publikováno v:
International Journal of Chemical Studies. 8:136-142
The present study is aimed at developing sparkling mosambi juice and with significant changes in physical parameters. Mosambi juice was subjected to centrifugal force for clarification and treated with pectinase enzyme with 10000ajdu acitivity with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b3c858825673d44349dbd8e8cbe473
https://doi.org/10.22271/chemi.2020.v8.i6b.10762
https://doi.org/10.22271/chemi.2020.v8.i6b.10762
Autor:
James J. Sheng, Srikanth Tangirala
Publikováno v:
Energy & Fuels. 33:8363-8373
Many experimental studies have been conducted in the recent past to assess the inclusion of different types of surfactant in a frac fluid in hydraulic fracturing of low-permeable formations. These lab studies either corresponded to spontaneous imbibi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56c56b8ea37f71a672c332af0f66303c
https://doi.org/10.1021/acs.energyfuels.9b01913
https://doi.org/10.1021/acs.energyfuels.9b01913
Publikováno v:
Open Journal of Yangtze Oil and Gas. :59-78
New developments in lab technologies help us to explore problems that were less understood in the past due to the limitations and technological constraints. One such problem of assessing the formation damage created by the invasion of fracture fluid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4712c591c4ded8fae5d80cdcc1ef9a3
https://doi.org/10.4236/ojogas.2019.41005
https://doi.org/10.4236/ojogas.2019.41005
Autor:
James J. Sheng, Srikanth Tangirala
Publikováno v:
Open Journal of Yangtze Oil and Gas. :278-292
The invasion of hydraulic fracturing fluids into the matrix through a relatively conductive fracture network causes capillary entrapment of the fluids that lead to the reduction of relative permeability of oil during production. Such a formation dama
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87aadd5b043632eac8c2b3b0bc133350
https://doi.org/10.4236/ojogas.2018.34024
https://doi.org/10.4236/ojogas.2018.34024
Autor:
James J. Sheng, Srikanth Tangirala
Publikováno v:
Fuel. 254:115543
It is generally believed that a higher efficiency of flowback of the invaded fluid will result in a reduced formation damage and a higher oil rate. However, in water-wet formations having flow characteristics close to those seen in low permeability f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c77be9069a80c328d48c2502e168a703
https://doi.org/10.1016/j.fuel.2019.05.126
https://doi.org/10.1016/j.fuel.2019.05.126
Publikováno v:
International Journal of Food Engineering. 8
The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a23a391a457abf4da41c87e5cbb39984
https://doi.org/10.1515/1556-3758.2366
https://doi.org/10.1515/1556-3758.2366