A5025891074- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Agricultural Engineering and Mechanization
- Biofuel production and bioconversion
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Nanocomposite Films for Food Packaging
- Crop Yield and Soil Fertility
- Fungal Biology and Applications
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Food Chemistry and Fat Analysis
- Food Drying and Modeling
- Proteins in Food Systems
- Rice Cultivation and Yield Improvement
- Lignin and Wood Chemistry
- Botanical Research and Applications
- Soil Mechanics and Vehicle Dynamics
- Plant Surface Properties and Treatments
- biodegradable polymer synthesis and properties
- Food Science and Nutritional Studies
- Nuts composition and effects
- Seed and Plant Biochemistry
Lethbridge College
2025
Govind Ballabh Pant University of Agriculture and Technology
2011-2025
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir
2020
South Dakota State University
2014-2020
Central Institute of Agricultural Engineering
2020
Indian Institute of Technology Delhi
2019
Abstract The aim of the current research was to determine a less hazardous, cheaper and toxic alternative solvent for hexane extraction oil from different oilseeds showing equivalent yield quality. A full factorial design with three levels temperature (80, 100 120 °C) time (40, 65 90 min) constant seed ratio value 4:1 used extract oil. Maximum recovered canola followed by flax, mustard camelina. content found in range 21.08–36.44, 25.12–40.38 % ethyl acetate, respectively. heating values...
Abstract Corn flour, hydrodynamic cavitated sorghum flour and apple pomace blend was extruded to investigate the effect of extrusion processing on total phenolic content (TPC), antioxidant activity (AA) along with some selected textural functional properties. Box‐Behnken design applied for three levels ratio APR (10, 20 30%), feed moisture FM (25, 30 35% wb), die temperature T (80, 110 140°C) screw speed SS (100, 150 200 rpm) as parameters. Extrusion cooking at higher low increased TPC AA....
Abstract Resistance heating is unique to thermic food manufacturing applications, particularly getting popularity across the sector. Here, a prototype ohmic device over capability of 6.25 kg/hr has been developed process fish. The was used combined with PID‐controlled solar dryer, and parameters have optimized by using central composite rotatable design artificial neural network (ANN). During processing hybrid drying (ohmic drying), selected input variables were voltage (160–200 V), salt...
Button mushrooms (Agaricus bisporus) were coated by dissolving four different organic coating material viz. apple peel powder (1.0 to 1.4% wt/vol), carboxymethyl cellulose (1.2 1.8% tartaric acid (0.375%), and glycerol monostearate (1%) in distilled water dipping the mushroom solution for 45 75 s. Experiments conducted using response surface methodology as well uncoated samples stored at ambient refrigerated conditions. Various quality parameters of button measured. Results indicated that...
Ultrasonic technology was applied to release the phenolics bound with starch and protein matrix in order enhance total phenolic content (TPC) antioxidant activity (AA) of sorghum flour. Both continuous flow batch ultrasonication were implied independent variables such as flour water ratio (FWR), intensity (UI), time (UT) an additional variable rate (FR) ultrasonication. All process showed a significant effect on corresponding process. The optimal conditions for FWR 10% w/v, UI 20 W/cm2, UT...
Abstract Damaged wheat grains are usually discarded following which they decompose naturally to cause environmental pollution. The potential conversion of these starchy substrates usable fermentable sugars is the subject this study. Wheat in different quantities (10–20%, w/v) liquefied using concentrations α‐amylase (1−5% v/v; 12−60 U mL −1 ) generate hydrolysate. process optimized obtain maximum concentration reducing sugars. obtained after 60 min liquefaction quantified as 85.2 mg 5% v/v...
Abstract Sorghum ( bicolor ) is an important source of bioactive compounds, such as the phenolic compounds. The compounds in sorghum grain are concentrated its hull; however, hull usually being discarded a waste. In this study, ultrasonication power intensity (916, 1018, and 1120 W/cm 2 ), sonication time (20, 25, 30 min), particle size (100, 300 500 μm) for ultrasound assisted extraction and, microwave (50, 60 70 W), (90, 105, 120 s), 300, were investigated optimized using Box–Behnken...
Summary Apple pomace ( AP ) is a potential source of phenolic compounds, and most the phenolics are presented in bound form. Liberation these required to improve their health functionality. In this context, was naturally fermented followed by ultrasonication microwave drying. Fermentation time FT ), water ratio PWR intensity UI power MWP had significant P < 0.05) effect on total content TPC antioxidant activity AA . At optimum pretreatment conditions 24 h , 5% (w/v) 37 W cm −2 90 were...
Although extrusion is a promising process to develop ready eat cereals and snacks, thermal treatment raw material during results in degradation of phenolic compounds. Therefore, an approach was made enhance the total content (TPC) antioxidant activity (AA) apple pomace (AP) prior process. In this study, AP powder naturally fermented (F) for 12 h then subjected ultrasonication (U) at various conditions [25, 37, 50 µm amplitude (UA) 1, 2, 3 min time (UT)]. dried oven (O) microwave (MW),...