A5084237678- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- Potato Plant Research
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Polysaccharides Composition and Applications
- Botanical Research and Applications
- Nanocomposite Films for Food Packaging
- Food Drying and Modeling
- Probiotics and Fermented Foods
- Freezing and Crystallization Processes
- Microbial Metabolites in Food Biotechnology
- Advances in Cucurbitaceae Research
- Pineapple and bromelain studies
- Food Quality and Safety Studies
- Garlic and Onion Studies
- Microbial Inactivation Methods
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Postharvest Quality and Shelf Life Management
- Food Safety and Hygiene
- Date Palm Research Studies
- Dye analysis and toxicity
- Medicinal Plants and Neuroprotection
Dr. Yashwant Singh Parmar University of Horticulture and Forestry
2022-2024
Punjab Agricultural University
2021-2023
National Institute of Food Technology Entrepreneurship and Management
2020-2022
Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen horticultural product of which E. variety used for the production fruits and deflexa prinoides are rootstocks. A good-quality loquat fruit has total soluble solids content more than 12%, acidity in range 0.3–0.6% low flesh firmness. leaves have high concentrations vitamin A, ascorbic acid, calcium, iron, manganese, potassium, pharmacologically active constituents such as kaempferol, ursolic oleanolic tartaric quercetin. It also...
Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties.The current study aimed to explore the effects of different blanching methods (steam blanching, hot water microwave-assisted blanching) on phytochemical structural aspects PP-1901 Lady Rosetta (LR) potato varieties. Changes antioxidant activity, color, total ascorbic acid, phenolic,...
Application of microfluidization can influence physicochemical, structural, rheological and functional properties the food matrix, significantly. In present research, effect high pressure treatment (50–200 MPa, single pass) on pH, refractive index (RI), free fatty acid (FFA) values, colour measurements, rheology, particle size, structural thermal cow ghee (CG) were investigated. Upon microfluidization, pH values CG significantly increased from 4.5 to 4.9. The shear-thinning nature...