Zobrazeno 1 - 10
of 39
pro vyhledávání: '"V. Prithviraj"'
Autor:
R. Pandiselvam, V. Prithviraj, M. R. Manikantan, Anjineyulu Kothakota, Alexandru Vasile Rusu, Monica Trif, Amin Mousavi Khaneghah
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The qualitative and quantitative evaluation of agricultural products has often been carried out using traditional, i.e., destructive, techniques. Due to their inherent disadvantages, non-destructive methods that use near-infrared spectroscopy (NIRS)
Externí odkaz:
https://doaj.org/article/d45c505af0f546c79215064463ab4b84
Autor:
R. Pandiselvam, V. Prithviraj, M. R. Manikantan, P. P. Shameena Beegum, S. V. Ramesh, Anjineyulu Kothakota, A. C. Mathew, K. B. Hebbar, Cristina Maria Maerescu, Florin Leontin Criste, Claudia Terezia Socol
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments
Externí odkaz:
https://doaj.org/article/8ed7f804447c4faa8ddf3129a0177e5e
Autor:
Ravi Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, K. B. Sankalpa, G. N. Ashitha, V. Prithviraj
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f3dcf5bb1c983e34be3c4a571e3b023
https://doi.org/10.1201/9781003331797-7
https://doi.org/10.1201/9781003331797-7
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3a13a90dc8b2beb55b8821aaffcbea3
https://doi.org/10.1201/9781003331797-2
https://doi.org/10.1201/9781003331797-2
Autor:
B. Kamalapreetha, Ravi Pandiselvam, Anjineyulu Kothakota, Wasiya Farzana, B. L. Dinesha, V. Prithviraj
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fc45f0d7fd1b1ed1663cde2aea1c1b6
https://doi.org/10.1201/9781003331797-3
https://doi.org/10.1201/9781003331797-3
Publikováno v:
Journal of Biosystems Engineering. 47:248-262
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cd6c8b84a7439c11db94ba748e1e187
https://doi.org/10.1007/s42853-022-00143-z
https://doi.org/10.1007/s42853-022-00143-z
Autor:
V. Prithviraj, Sujatha Rajkumar
Publikováno v:
Lecture Notes in Networks and Systems ISBN: 9789811992278
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7d12f07f2cbbc71be34e3cfa84d5ef2
https://doi.org/10.1007/978-981-19-9228-5_53
https://doi.org/10.1007/978-981-19-9228-5_53
Publikováno v:
Journal of texture studiesREFERENCES. 53(6)
This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af2b32fc61e969fd3edf6c3846d477dd
https://pubmed.ncbi.nlm.nih.gov/35736231
https://pubmed.ncbi.nlm.nih.gov/35736231
Autor:
V. Prithviraj, Ravi Pandiselvam, M. R. Manikantan, S. V. Ramesh, P. P. Shameena Beegum, Anjineyulu Kothakota, Amin Mousavi Khaneghah
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29edb9e55d9e6cd6155efc064363d4f5
https://doi.org/10.1111/jfpe.13958
https://doi.org/10.1111/jfpe.13958
Publikováno v:
Emerging Food Processing Technologies ISBN: 9781071621356
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1d31b1c8c7de80fab2df59c98acb92e
https://doi.org/10.1007/978-1-0716-2136-3_4
https://doi.org/10.1007/978-1-0716-2136-3_4