A5049587725- Food composition and properties
- Polysaccharides Composition and Applications
- Nanocomposite Films for Food Packaging
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- biodegradable polymer synthesis and properties
- Electrospun Nanofibers in Biomedical Applications
- Natural Fiber Reinforced Composites
- Additive Manufacturing and 3D Printing Technologies
- Cassava research and cyanide
- Microbial Inactivation Methods
- Medicinal Plants and Neuroprotection
- Protein Hydrolysis and Bioactive Peptides
- Lignin and Wood Chemistry
- Nanoparticles: synthesis and applications
- Botanical Research and Applications
- Advanced Cellulose Research Studies
- Food Waste Reduction and Sustainability
- Radiation Effects and Dosimetry
- Advanced Chemical Sensor Technologies
- Microwave-Assisted Synthesis and Applications
- Food Supply Chain Traceability
- Probiotics and Fermented Foods
- 3D Printing in Biomedical Research
- Phytase and its Applications
Pondicherry University
2019-2025
The aim of this work was to characterize morphological, crystalline property, physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility starch flour from Plectranthus rotundifolius (Hausa potato). Chemical composition analysis showed a significant difference (p ≤ 0.05) between the Hausa potato flour, amylose content (30.44 %) substantially greater than that (20.57 %). SEM study granule size varies 3.31 μm 6.61 having morphology some truncated circular...
Recently, plant proteins have received notable attention as food and medicine. Further, are used to produce isolate peptides treat prevent diseases in humans animals. Plant can be extracted from various sources, including industrial waste materials. Conventional nonconventional methods carry out the protein extraction. This review aims overview advanced extraction therapeutic functionalities of peptides. It observed that methods, i.e., ultrasound-assisted microwave-assisted, more efficient,...
In the present study, non-conventional talipot starch was subjected to single and dual modifications using two non-thermal techniques; ultrasonication γ-irradiation (1 kGy 10 kGy). Free radical-mediated low dose made remarkable changes in morphological, physicochemical, functional properties of ultrasonicated starches compared modifications. Dual (ultrasonication+γ-irradiation) modification created deep grooves, reduced relative crystallinity peak intensity OH CH2 groups by cavitation...
Abstract The global demand for starch has been steadily increasing, driven by various industries such as food, pharmaceuticals, and textiles. However, conventional sources, corn wheat, are associated with significant environmental concerns resource depletion. Therefore, there is a growing need to explore sustainable alternatives starches. Barnyard millet can be promising alternative starch. extracted from barnyard exhibits unique physicochemical properties, including high amylose content,...