Vinay Kumar Mannam

ORCID: 0000-0002-9390-4687
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About
Contact & Profiles
Research Areas
  • Food composition and properties
  • biodegradable polymer synthesis and properties
  • Natural Antidiabetic Agents Studies
  • Transgenic Plants and Applications
  • Enzyme Production and Characterization
  • Chemical Synthesis and Analysis
  • Chemical Synthesis and Reactions
  • Magnetic and Electromagnetic Effects
  • Analytical Chemistry and Chromatography
  • Enzyme Catalysis and Immobilization
  • Phytoestrogen effects and research
  • Soybean genetics and cultivation
  • Seed Germination and Physiology
  • Phytochemicals and Antioxidant Activities
  • Polysaccharides Composition and Applications
  • Microbial Metabolites in Food Biotechnology
  • Innovative Teaching Methods

Framingham State University
2016-2021

University of Tennessee at Knoxville
2012

Lipases were employed under solvent-free conditions to conjugate oligo-ricinoleic acid derivatives with 10-undecenoic acid, incorporate a reactive terminal double bond into the resultant product. First, undecenoic was covalently attached using immobilized Candida antarctica lipase (CAL) at 30% yield. Thirty percent conversion also occurred for CAL-catalyzed esterification between and biocatalytically-prepared polyglycerol polyricinoleate (PGPR), attachment of occurring primarily free...

10.3390/polym4021037 article EN cc-by Polymers 2012-04-17

<abstract> <bold><sc>Abstract.</sc></bold> Understanding the hydration characteristics of different cereals and legumes is important for gaining insights into their processability determining seed dormancy. Hydration kinetics can also provide valuable information on rate extent volume weight uptake. In this study, a analysis system was developed application in research industry, where there need to understand rates seeds. The able simultaneously soak seeds measure volume, weight, density....

10.13031/trans.56.10291 article EN Transactions of the ASABE 2013-12-18

Food Science is a relatively small yet critical field of science that covers wide array topic areas, ranging from food chemistry to microbiology processing sensory product development, just name few. Accordingly, it can often be difficult for instructors connect with other who teach similar courses and locate teaching resources the specific areas they teach. This especially challenging wish utilize realistic industry case studies in their courses, but do not have prior work experience....

10.1111/1541-4329.12222 article EN Journal of Food Science Education 2021-04-01
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