Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Sukumar, Durairaj"'
Autor:
Sivaraman, Balasubramanian, Jeyasekaran, Geevaretnam, Shakila, Robinson Jeya, Wilwet, Lidiya, Alamelu, Venkatesan, Aanand, Samraj, Sukumar, Durairaj
Publikováno v:
In Journal of Food Composition and Analysis December 2019 84
Akademický článek
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Autor:
Mohan Chitradurga Obaiah, Muralidharan Nagarajan, Sukumar Durairaj, Sugumar Gopalrajan, Parthiban Fathiraja, Neethiselvan Neethirajan, Masilan Karunanithi
Publikováno v:
Cellulose Chemistry and Technology. 55:849-865
The aim of the study has been to develop a biodegradable film from marine polysaccharides. The optimization of polysaccharides quantity for the composite film was sought by empirical response surface methodology. The Box–Behnken Model Design was ap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fb8bfe58623d6a2548c356d6682de79
https://doi.org/10.35812/cellulosechemtechnol.2021.55.72
https://doi.org/10.35812/cellulosechemtechnol.2021.55.72
Autor:
Mohan Chitradurga Obaiah, Sukumar Durairaj, Neethiselvan Neethirajan, Masilan Karunanithi, Sugumar Gopalrajan, Parthiban Fathiraja, Muralidharan Nagarajan
Publikováno v:
Polymer Bulletin. 79:6211-6237
The present study intended to develop improved biopolymer film from seaweed polysaccharides. The quantity optimization of polysaccharides for the composite film was sought by empirical response surface methodology. To achieve the goal, Box–Behnken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9466ad455743811c07fc9aed46c4e691
https://doi.org/10.1007/s00289-021-03797-5
https://doi.org/10.1007/s00289-021-03797-5
Autor:
Jeyasekaran Geevaretnam, Surya Tamilselvan, Arisekar Ulaganathan, Shalini Rajendran, Sivaraman Balasubramanium, Jeya Shakila Robinson, Padmavathy Pandurangan, Sukumar Durairaj
Publikováno v:
Journal of Food Composition and Analysis. 105:104259
The presence of a significant amount of toxic metal in seafood has raised human health concerns worldwide. This study investigates the effect of heat processing/cooking methods (boiling, frying, grilling, and microwave cooking) on toxic metals concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8de83d2186037164660dc451b9557b76
https://doi.org/10.1016/j.jfca.2021.104259
https://doi.org/10.1016/j.jfca.2021.104259
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Jeya Shakila Robinson, Emmanuel Joseph Rupia, Varatharajakumar Arumugam, Wu Wenhui, Sukumar Durairaj, Jeyasekaran Geevaretnam, Jeevithan Elango
Publikováno v:
Journal of Food Biochemistry. 40:304-315
Collagen, collagen–chitosan (C1), collagen–calcium acetate (C2) and collagen–chitosan–calcium acetate (C3) films were prepared from shark catfish (Pangasius pangasius) skin, and were investigated for their mechanical and functional properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4bffea2e1aa162f24a203f061129189
https://doi.org/10.1111/jfbc.12214
https://doi.org/10.1111/jfbc.12214
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Jeyasekaran Geevaretnama, Sukumar Durairaj, Jeevithan Elango, Jeya Shakila Robinson, Varatharaja kumar Arumugam
Publikováno v:
Journal of Molecular and Genetic Medicine.
The effects of four variable factors such as protein, sorbitol, montmorillonite (MMT) and chitosan on the properties of multi-composite shark catfish skin gelatin films were evaluated based on Response Surface Methodology (RSM). Incorporation of chit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9ebd6dd3b6b54df4d55e5dc670c51bf
https://doi.org/10.4172/1747-0862.s4-004
https://doi.org/10.4172/1747-0862.s4-004
Autor:
Sukumar Durairaj, Varatharajakumar Arumugam, Jeyasekaran Geevaretnam, Jeya Shakila Robinson, Jeevithan Elango
Publikováno v:
American Journal of Advanced Food Science and Technology.
Edible films were prepared with bone gelatins extracted from red snapper and grouper at different concentrations of protein (1, 2, 3, 4 and 5%) and sorbitol (10, 20, 30, 40 and 50% of protein). Gelatin films made with 5% protein had maximum tensile s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4550071628bb6386a2c19075c9b92924
https://doi.org/10.7726/ajafst.2014.1001
https://doi.org/10.7726/ajafst.2014.1001