A5076291098- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Proteins in Food Systems
- Phytase and its Applications
- Seed and Plant Biochemistry
- Food Science and Nutritional Studies
- biodegradable polymer synthesis and properties
- Natural Antidiabetic Agents Studies
- Food Quality and Safety Studies
- Polysaccharides and Plant Cell Walls
- Botanical Research and Applications
- Heavy Metals in Plants
- Biofuel production and bioconversion
- Essential Oils and Antimicrobial Activity
- Fatty Acid Research and Health
- Additive Manufacturing and 3D Printing Technologies
- Postharvest Quality and Shelf Life Management
- Phytochemical compounds biological activities
- Phytochemical and Pharmacological Studies
- Cassava research and cyanide
- Manufacturing Process and Optimization
- Food and Agricultural Sciences
Maharaja Ranjit Singh Punjab Technical University
2017-2023
Chaudhary Devi Lal University
2013-2022
Guru Nanak Dev University
2003-2021
Government Medical College, Amritsar
2021
Korea University
2007-2009
Abstract The growing interest in nano‐starch materials offers the opportunity to develop biomaterials for distinctive use food, medicine, cosmetics, and other fields. conceptual framework about various changes properties of starch‐based films after incorporation nano starch particles are reported. Starch‐based packaging have not been widely used industry, mainly because their poor mechanical, barrier, processing properties. To overcome such drawbacks, often made by integrating filler as...
• Sorghum starch cross linked using 0.1–1.0% epiclorohydrin. Effect of linking on physicochemical and rheological properties studied. More pronounced effect morphological at 1.0% level. Cross resulted in granules with rough surface, cavities cracks. was cross-linked (CL) epiclorohydrin (EPI) different concentrations (0.1–1.0%). Degree cross-linking (DC) ranged between 49.5-89.7% (for 0.5–1.0% CL starch); the highest value observed for starch. Amylose content, swelling power, solubility...
Due to its good dietary role, barley has attracted a growing amount of interest for the manufacture functional foods in recent years. In barley, number bioactive components, including as phenolic compounds, have been discovered, and extrudates could be used formulate various processed foods, ready-to-eat cereals, baby, pet support nutritionally balanced diets. This study was conducted investigate effect extrusion processing on resistant starch (RS), glycemic index (GI), antioxidant compounds...