Hasil Pencarian - C. Anandharamakrishnan

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  1. 1
    Converting fruit waste to 3D printed food package casings: The case of banana peel

    Converting fruit waste to 3D printed food package casings: The case of banana peel oleh Sundus Nida, Jeyan A. Moses, C. Anandharamakrishnan

    Diterbitkan 2023-03-01
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  2. 2
    Emerging applications of 5D and 6D printing in the food industry

    Emerging applications of 5D and 6D printing in the food industry oleh Sundus Nida, Jeyan A. Moses, C. Anandharamakrishnan

    Diterbitkan 2022-12-01
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  3. 3
    Emerging applications of microfluidization in the food industry

    Emerging applications of microfluidization in the food industry oleh S. Kavinila, Shubham Nimbkar, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2023-06-01
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  4. 4
    Emulsion electrospraying and spray drying of whey protein nano and microparticles with curcumin

    Emulsion electrospraying and spray drying of whey protein nano and microparticles with curcumin oleh L. Mahalakshmi, P. Choudhary, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2023-12-01
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  5. 5
    Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

    Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions oleh R. Rajam, P. Karthik, S. Parthasarathi, G.S. Joseph, C. Anandharamakrishnan

    Diterbitkan 2012-10-01
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  6. 6
    Utilization of food waste streams for the production of biopolymers

    Utilization of food waste streams for the production of biopolymers oleh Saranya Ranganathan, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2020-09-01
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  7. 7
    Zinc nutrition and human health: Overview and implications

    Zinc nutrition and human health: Overview and implications oleh V. J. Sangeetha, Sayantani Dutta, J. A. Moses, C. Anandharamakrishnan

    Diterbitkan 2022-10-01
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  8. 8
    Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants

    Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants oleh Shweta M. Deotale, Sayantani Dutta, J A Moses, C. Anandharamakrishnan

    Diterbitkan 2021-12-01
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  9. 9
    A review on source-specific chemistry, functionality, and applications of chitin and chitosan

    A review on source-specific chemistry, functionality, and applications of chitin and chitosan oleh Sherin M. Joseph, Srinivasan Krishnamoorthy, R. Paranthaman, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2021-12-01
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  10. 10
    Gastronomy: An extended platform for customized nutrition

    Gastronomy: An extended platform for customized nutrition oleh D. Subhasri, Sayantani Dutta, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2022-06-01
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  11. 11
    Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036]

    Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036] oleh Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2022-12-01
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  12. 12
    Improvement of bioavailability for resveratrol through encapsulation in zein using electrospraying technique

    Improvement of bioavailability for resveratrol through encapsulation in zein using electrospraying technique oleh Heera Jayan, M. Maria Leena, S.K. Sivakama Sundari, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2019-06-01
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  13. 13
    Impact of different emulsification techniques on the stability of coconut milk

    Impact of different emulsification techniques on the stability of coconut milk oleh R. Thirukumaran, Shubham Nimbkar, L. Mahalakshmi, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan

    Diterbitkan 2023-06-01
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  14. 14
    Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

    Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies oleh Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses, PhD, C. Anandharamakrishnan, PhD

    Diterbitkan 2021-12-01
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  15. 15
    Emerging techniques for the processing and preservation of edible flowers

    Emerging techniques for the processing and preservation of edible flowers oleh S Shantamma, Evanjalin Monica Vasikaran, Roji Waghmare, PhD, Shubham Nimbkar, J.A. Moses, PhD, C. Anandharamakrishnan, PhD

    Diterbitkan 2021-12-01
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