Výsledky vyhledávání - "U. C. Lohani"

Edible hydrocolloids as sustainable substitute for non-biodegradable materials

Autor: Vinod Kumar, Rajat Sinhmar, Prateek Gururani, Bhawna Bisht, U. C. Lohani

Publikováno v: Critical Reviews in Food Science and Nutrition. 62:693-725

Edible hydrocolloid polymers have created significant deliberation in modern eons due to their numerous advantages of being used as edible materials over synthetic materials, which could be helpful to the food industry as well as toward environmental

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8edf2fa4d37067ba00ad1e527a178647
https://doi.org/10.1080/10408398.2020.1827219

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Process optimization of paddy drying in cross-flow aerated drying cum storage bin

Autor: Navin Chandra Shahi, U. C. Lohani, N U Sruthi, Jigyasa Pandey

Publikováno v: Agricultural Engineering Today. 44:7-15

A cross-flow aerated drying cum storage bin was developed and the drying conditions for paddy was optimised. The drying cum storage bin consisted of a cylindrical outer drum with two inner basins having perorated walls made of galvanised iron to hold

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0d27b95659c457f0a9b251390931d793
https://doi.org/10.52151/aet2020443.1521

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Study of microbial load for storage and optimization conditions of Malta (Citrus Sinensis) using response surface methodology

Autor: Navin Chandra Shahi, Rishi Richa, R. M. Shukla, Yogesh Pandey, U. C. Lohani, Jigyasa Pandey, B Langoo

Publikováno v: International Journal of Chemical Studies. 8:2909-2914

Response surface methodology (RSM) was used to determine the optimum storage conditions of malta fruits that gives minimum microbial load or growth and maximum shelf life retained value. Scavenger (3–5 g), polythene thickness (75–125 gauge) and f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5c567f8b2df3ef1eb5bd80817b88be0e
https://doi.org/10.22271/chemi.2020.v8.i3ap.9655

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Design and development of resistance heating apparatus‐cum‐solar drying system for enhancing fish drying rate

Autor: Ravi Pandiselvam, U. C. Lohani, Anjineyulu Kothakota, Rishi Richa, Anil Kumar, Navin Chandra Shahi, P. K. Omre, Anupama Singh, Nukasani Sagarika

Publikováno v: Journal of Food Process Engineering. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e8c8db4a6009b9df28588c14e9277c0
https://doi.org/10.1111/jfpe.13839

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Development of an organic coating powder and optimization of process parameters for shelf life enhancement of button mushrooms ( Agaricus bisporus )

Autor: S. Mangaraj, Navin Chandra Shahi, Rajeev Ranjan Thakur, Khan Chand, U. C. Lohani

Publikováno v: Journal of Food Processing and Preservation. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f53db05b075fed652e655a67bffb47e9
https://doi.org/10.1111/jfpp.15306

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Microwave irradiation assisted intensive and quick delignification of lignocellulosic biomass, and confirmation by spectral, morphological and crystallinity characterization

Autor: Mohd, Ishfaq Bhat, N C, Shahi, U C, Lohani, Shikhangi, Singh, Qayoom, Sidique, Ranjna, Sirohi

Publikováno v: Bioresource Technology. 351:127029

The purpose of this work was to use a microwave-assisted technique to improve and accelerate lignin removal from rice straw biomass. Using a Box-Behnken experimental design, the effect of four critical process parameters, viz. microwave power (480-80

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75c7d27604decfdfa3894bf78d3b5ba1
https://doi.org/10.1016/j.biortech.2022.127029

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Influence of fermentation followed by ultrasonication on functional properties of sorghum extrudates

Autor: Kasiviswanathan Muthukumarappan, U. C. Lohani

Publikováno v: Journal of Food Process Engineering. 43

Extrusion process deals with a compromise between better texture and less nutrition. In the present study, sorghum flour was subjected to fermentation followed by ultrasonication prior to extrusion to increase the antioxidant activity (AA) and total

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7d4f6af2e004c92cce281e2733213017
https://doi.org/10.1111/jfpe.13390

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Effect of Process Parameters on Oil Yield in Process Optimization for Extraction of Essential Fatty Acid from Fish Using Solvent Extraction

Autor: Anupama Singh, Rajeev Ranjan Thakur, Navin Chandra Shahi, U. C. Lohani, Sudhir Goutam

Publikováno v: Current Journal of Applied Science and Technology. 25:1-12

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04a74f75028ad46119beac6f2e37a4fb
https://doi.org/10.9734/cjast/2017/38391

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Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion

Autor: U. C. Lohani, K. Muthukumarappan

Publikováno v: LWT. 86:544-554

Extrusion as a thermal process renders nutritional and bioactive compounds losses in final extruded products. To overcome this issue, in the present study, blend of corn flour and hydrodynamic cavitated sorghum flour, apple pomace was extruded in the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::daa0910e2f91f36f9ad984e4d5cd30f4
https://doi.org/10.1016/j.lwt.2017.08.034

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