Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Suresh Kumar Kalakandan"'
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19e0c2385efbdb54ec86ae8fc3a212e6
https://doi.org/10.1111/jfpp.17277
https://doi.org/10.1111/jfpp.17277
Autor:
Anju Mariam Johnson, Suman Thamburaj, Akhila Etikala, Chayanika Sarma, Gopinath Mummaleti, Suresh Kumar Kalakandan
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::999504eb08ad4a91acebc0c229c2a458
https://doi.org/10.1111/jfpp.16653
https://doi.org/10.1111/jfpp.16653
Publikováno v:
International Journal of Chemical Studies. 9:2080-2086
The concept of waste to wealth is gaining lot of importance in the recent days. In this context, the present study was undertaken to identify the potential prebiotics present in the custard apple seeds. Among the different components identified, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bac1cd6b2cf87b7276632e5f11145cf8
https://doi.org/10.22271/chemi.2021.v9.i1ac.11531
https://doi.org/10.22271/chemi.2021.v9.i1ac.11531
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7827278d0c2692831adf6bb9c6a5968
https://doi.org/10.1111/jfpp.15978
https://doi.org/10.1111/jfpp.15978
Autor:
Veeraprakash Bathini, Karthikeyen Ravichandran, Suresh Kumar Kalakandan, Muthukumaran Pakkirisamy
Publikováno v:
Pharmacognosy Journal. 10:753-757
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7af324c74ad628d91076ace0ee11b1ee
https://doi.org/10.5530/pj.2018.4.126
https://doi.org/10.5530/pj.2018.4.126
Autor:
Arunkumar Anandharaj, Vignesh Sivanandham, Suresh Kumar Kalakandan, Gopinath Mummaleti, Chayanika Sarma, Himabindu Gazula
Publikováno v:
LWT. 154:112697
The thermal and functional properties of the levan produced by Bacillus subtilis from coconut inflorescence sap and its application as an icing sugar replacer were studied. Differential scanning calorimetry results revealed that levan is thermally st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aab49cc938a33d9635af2817d772c3d
https://doi.org/10.1016/j.lwt.2021.112697
https://doi.org/10.1016/j.lwt.2021.112697
Publikováno v:
Pharmacognosy Journal. 9:952-956
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9f2f99671c47bd9a1cec478da1a92b5
https://doi.org/10.5530/pj.2017.6.149
https://doi.org/10.5530/pj.2017.6.149
Potassium bromate: Effects on bread components, health, environment and method of analysis: A review
Autor:
Anjali H. Kurup, Venu Shanmugavel, Suresh Kumar Kalakandan, Kotturu Komala Santhi, Arunkumar Anandharaj, Ashish Rawson
Publikováno v:
Food chemistry. 311
Potassium bromate, is an oxidizing agent and one of the best and cheapest dough improvers in the baking industry. Due to its positive effects it plays a major role in the bread-making industry. Potassium bromate has significant effect on food biomole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bca187559a101082cfb59cb2c2d973d
https://pubmed.ncbi.nlm.nih.gov/31865111
https://pubmed.ncbi.nlm.nih.gov/31865111
Publikováno v:
Ultrasonics Sonochemistry. 61:104812
Concept of waste to wealth is a hot topic with research ongoing globally to reduce carbon footprint. In an effort to follow up this cause present study focused on tomato industry waste specifically the peel of tomatoes for extraction of pectin. Pecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c1c5d868ea2dc30bed9d68087c3083
https://doi.org/10.1016/j.ultsonch.2019.104812
https://doi.org/10.1016/j.ultsonch.2019.104812