A5052210913- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Identification and Quantification in Food
- Microencapsulation and Drying Processes
- Biochemical effects in animals
- Spectroscopy and Chemometric Analyses
- Milk Quality and Mastitis in Dairy Cows
- Food Chemistry and Fat Analysis
- Advanced Chemical Sensor Technologies
- Biosensors and Analytical Detection
- Animal Diversity and Health Studies
- Polysaccharides Composition and Applications
- Consumer Attitudes and Food Labeling
- Microbial Inactivation Methods
- Insect Utilization and Effects
- Aquaculture Nutrition and Growth
- Infant Nutrition and Health
- Insect-Plant Interactions and Control
- Pesticide Residue Analysis and Safety
- Food Science and Nutritional Studies
- Spectroscopy Techniques in Biomedical and Chemical Research
- Iron Metabolism and Disorders
- Food Safety and Hygiene
Indian Council of Agricultural Research
2023-2025
National Dairy Research Institute
2015-2024
National Academy of Medicine
2019
National Institute of Nutrition
2019
Dairy Management
2012-2015
University of Southampton
1986-1991
The aim of the study was to evaluate changes in antioxidant properties Cheddar cheese at different stages ripening using assays: 2, 2′‐azinobis (3 ethyl benzothiazoline)‐6‐sulphonic acid, 2‐diphenyl 1, picryl hydrazyl and superoxide radical scavenging activity. prepared with Lactobacillus casei ssp. 300 paracasei 22 without adjunct cultures. activity water‐soluble extracts dependent on period. were related rate formation soluble peptides (proteolysis) all samples cheeses up fourth month ripening.
In the present investigation, preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) its incorporation into ice cream were undertaken. Among different combinations, most stable formulation was observed using fat (8%), medium chain triglycerides (2%), (0.24%) sodium caseinate (6%) mean particle size 333.8 ± 7.18 nm, zeta potential -44.1 0.72 mV an encapsulation efficiency 96.9 0.28%. The effect processing conditions (heating, pH ionic strength) on...
The effect of encapsulated (En) and nonencapsulated ( NE ) grape seed extract GSE at 1% level added to milk before its fermentation was evaluated on the physicochemical properties, total phenolic content antioxidant activity resulting yoghurt. Encapsulated resulted in a product comparable control, based sensory acidity, water‐holding capacity, viscosity colour, along with threefold increase fourfold activity. addition no viability Streptococcus thermophilus Lactobacillus bulgaricus subsp....
Cheese whey is a rich by-product in nutritional terms, possessing components with high biological value, excellent functional properties, and an inert flavour profile. In the present study, mozzarella cheese was ultra-filtrated to remove lactose mineral. The retentate hydrolysed food-grade enzyme alcalase hydrolysis conditions (pH, temperature time) were optimised for maximum antioxidant activity using response surface methodology.Whey protein 8 h at pH 9 55 °C showed of 1.18 ± 0.015 µmol...
Ghee, the most valuable fat is sold at a premium price over other fats and oils. Unscrupulous sellers take this advantage by mixing it with less expensive or The addition of coconut oil (2, 4, 6, 8, 10 15%) in ghee was detected using ATR-FTIR chemometrics. spectra pure ghee, adulterated samples (total 240 samples) were analyzed wavenumber region 4000–500 cm−1. Principal component analysis (PCA) showed distinct grouping selected range (1170-1141 1117–1100 cm−1). Soft independent modelling...
Clove oil has a high eugenol content, making it an effective antimicrobial essential oil; nevertheless, its low water solubility, volatility, and organoleptic qualities limit use in food systems. As result, we created antibacterial system using clove oil-in-water nanoemulsion. nanoemulsions were produced whey protein concentrate (0.1–1%) as emulsifier by ultrasonication various physico-chemical characteristics (stability, particle size, zeta-potential, poly dispersity index) investigated....
Casein (CN) is naturally a nanocarrier designed to deliver calcium and phosphate hence has vast potential be utilised for delivery of bio actives therapeutics efficiently. The pH variation studies MCC indicated that micelles open up at alkaline pH, exposing buried hydrophobic areas. Nanocapsules so had encapsulation efficiency 95.80 ± 0.14% curcumin. in vitro digestions model showed 98.12 1.49% release curcumin after 120 min intestinal phase only 6.12 0.24% end gastric from nanocapsules....