Hasil Pencarian - Hasitha Priyashantha

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  1. 1
    Perspectives on value chain transformation towards resilient ­animal-source food systems in Sri Lanka

    Perspectives on value chain transformation towards resilient ­animal-source food systems in Sri Lanka oleh Hasitha Priyashantha, Janak K. Vidanarachchi

    Diterbitkan 2024-12-01
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  2. 2
    Advancements in Dairy Research: Exploring Nutritional Strategies, Enhancing Raw Milk Quality and Innovations—Unveiling the Topic “New Insights into Milk 2.0”

    Advancements in Dairy Research: Exploring Nutritional Strategies, Enhancing Raw Milk Quality and Innovations—Unveiling the Topic “New Insights into Milk 2.0” oleh Hasitha Priyashantha, Janak K. Vidanarachchi

    Diterbitkan 2024-06-01
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  3. 3
    Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

    Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage oleh Anuradha Wijesekara, Viraj Weerasingha, Shishanthi Jayarathna, Hasitha Priyashantha

    Diterbitkan 2022-06-01
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  4. 4
    Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese

    Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese oleh Hasitha Priyashantha, Lars Hansson, Peter Forsman, Åse Lundh, Mårten Hetta

    Diterbitkan 2024-07-01
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  5. 5
    Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

    Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics oleh Hasitha Priyashantha, C. S. Ranadheera, D. M. D. Rasika, Janak K. Vidanarachchi

    Diterbitkan 2021-10-01
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  6. 6
    Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

    Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages oleh Srusti Udayakumar, Dissanayake M. D. Rasika, Hasitha Priyashantha, Janak K. Vidanarachchi, Chaminda Senaka Ranadheera

    Diterbitkan 2022-11-01
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  7. 7
    Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

    Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview oleh Eric N. Ponnampalam, Hasitha Priyashantha, Janak K. Vidanarachchi, Ali Kiani, Benjamin W. B. Holman

    Diterbitkan 2024-03-01
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  8. 8
    Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

    Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp oleh Jithmi Siriwardhana, D.M.D. Rasika, Dinusha Yapa, W.A.D.V. Weerathilake, Hasitha Priyashantha

    Diterbitkan 2024-12-01
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  9. 9
    Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp

    Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp oleh Dinusha Yapa, D.M.D. Rasika, W.A.D.V. Weerathilake, Jithmi Siriwardhana, Hasitha Priyashantha

    Diterbitkan 2023-06-01
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  10. 10
    Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka

    Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka oleh Viraj Weerasingha, Hasitha Priyashantha, Chaminda Senaka Ranadheera, Pradeep Prasanna, Pradeepa Silva, Janak K. Vidanarachchi, Monika Johansson

    Diterbitkan 2022-10-01
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  11. 11
    Development and characterization of biocomposite films using banana pseudostem, cassava starch and poly(vinyl alcohol): A sustainable packaging alternative

    Development and characterization of biocomposite films using banana pseudostem, cassava starch and poly(vinyl alcohol): A sustainable packaging alternative oleh H.A.S. Dilkushi, Shishanthi Jayarathna, A. Manipura, H.K.B.S. Chamara, D. Edirisinghe, J.K. Vidanarachchi, Hasitha Priyashantha

    Diterbitkan 2024-06-01
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  12. 12
    Inclusion of Probiotics into Fermented Buffalo (<i>Bubalus bubalis</i>) Milk: An Overview of Challenges and Opportunities

    Inclusion of Probiotics into Fermented Buffalo (<i>Bubalus bubalis</i>) Milk: An Overview of Challenges and Opportunities oleh A.M.N.L. Abesinghe, Hasitha Priyashantha, P.H.P. Prasanna, Maheshika S. Kurukulasuriya, C.S. Ranadheera, J.K. Vidanarachchi

    Diterbitkan 2020-12-01
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  13. 13
    Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

    Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese oleh Hasitha Priyashantha, Monika Johansson, Maud Langton, Sabine Sampels, Shishanthi Jayarathna, Mårten Hetta, Karin Hallin Saedén, Annika Höjer, Åse Lundh

    Diterbitkan 2021-06-01
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  14. 14
    Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

    Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka oleh A.M.M.U. Adikari, Hasitha Priyashantha, J.N.K. Disanayaka, D.V. Jayatileka, S.P. Kodithuwakku, J.A.M.S. Jayatilake, J.K. Vidanarachchi

    Diterbitkan 2021-10-01
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