A5088545166- Coconut Research and Applications
- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Food composition and properties
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Advanced Chemical Sensor Technologies
- Listeria monocytogenes in Food Safety
- Spectroscopy and Chemometric Analyses
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Protein Hydrolysis and Bioactive Peptides
- Freezing and Crystallization Processes
- Polysaccharides Composition and Applications
- GABA and Rice Research
- Agricultural Engineering and Mechanization
- Essential Oils and Antimicrobial Activity
- Plasma Applications and Diagnostics
- Advanced Cellulose Research Studies
- Food Science and Nutritional Studies
- Potato Plant Research
- Natural Fiber Reinforced Composites
Central Plantation Crops Research Institute
2016-2025
ICAR - Central Institute for Research on Cotton Technology
2024-2025
Indian Council of Agricultural Research
2024
Tamil Nadu Agricultural University
2014-2015
Extending shelf life of food products is a major concern the producers, and industry requires 'greener' alternatives to current technologies. Ozone-based preservation may suit this niche. Ozone an attractive alternative preservative that needs due its properties such as quick decomposition little residual effect during preservation. strongest molecule available for disinfection water second only elemental fluorine in oxidizing power. being used various applications decontamination equipment...
Proteins serve as an imperative macronutrient in human nutrition and well-being. Their nutritional quality substantially varies with their digestibility, amino acid profile, bioavailability, processing purity. From a viewpoint, the ideal integration of proteins from diverse plant sources can supply adequate amount essential acids to fulfil health needs. The use plant-derived has recently gained momentum due multifaceted edible nonedible applications biodegradable nature. will be when...
Ozone is activated oxygen and it referred to as a triatomic form of oxygen. It natural agent has broad antimicrobial property, which together with an oxidation potential, make attractive option for the food industry. This article focuses on use ozone preservation vegetables, fruits fruit juices, highlights inactivation mechanism microorganisms. The application in grain storage quality treated grains discussed, along reaction kinetics grains.