A5028581652- Enzyme Production and Characterization
- Biofuel production and bioconversion
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Tannin, Tannase and Anticancer Activities
- Enzyme Catalysis and Immobilization
- Phytase and its Applications
- Microbial Metabolites in Food Biotechnology
- Gut microbiota and health
- Peptidase Inhibition and Analysis
- Studies on Chitinases and Chitosanases
- Pharmacological Effects of Natural Compounds
- Essential Oils and Antimicrobial Activity
- Microbial Metabolic Engineering and Bioproduction
- Food composition and properties
- Diet and metabolism studies
- Chromium effects and bioremediation
- Ethnobotanical and Medicinal Plants Studies
- Bacteriophages and microbial interactions
- Polysaccharides and Plant Cell Walls
- Drug-Induced Hepatotoxicity and Protection
- Oxidative Organic Chemistry Reactions
- Aquaculture disease management and microbiota
- GABA and Rice Research
- Biochemical Analysis and Sensing Techniques
Vidyasagar University
2015-2024
Maharaja Sriram Chandra Bhanja Deo University
2022-2023
Centenary College of Louisiana
2023
Bridge University
2022
GD Hospital & Diabetes Institute
2021-2022
Virus Unit
2021-2022
National Institute of Cholera and Enteric Diseases
2020-2022
Indian Institute of Technology Guwahati
2015-2018
Indian Institute of Technology Kharagpur
2011
Chaudhary Charan Singh Haryana Agricultural University
2003-2008
Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice food fermentation has expanded and improved to preserve fortify available resources, particularly meet hidden hunger. India, being second largest producer rice, a great history traditional rice-based fermented with different tastes textures linked cultural diversity mostly prepared by rural women following village art techniques. Some them have been...
Two cultivars of tomato (Lycopersicon esculentum Mill.), Selection-7 (shelf life 7-8 d) and ARTH-3 14-15 were analyzed for oxidative stress the antioxidant enzyme system at different stages fruit ripening. The results presented here suggest that during early ripening, efficient protects fruits against damaging effect progressive stress. At later stages, however, damage occurs due to decreased activities ROS scavenging enzymes.
Water hyacinth (Eichhornia crassipes) represents a promising candidate for fuel ethanol production in tropical countries because of their high availability and biomass yield. Bioconversion such to bioethanol could be wisely managed through proper technological approach. In this work, pretreatment water (10 %, w/v) with dilute sulfuric acid (2 v/v) at temperature pressure was integrated the simulation economic assessment process further enzymatic saccharification studied. The maximum sugar...
A tannase-producing soil bacteria has been isolated and identified as Bacillus cereus. It can degrade tannic acid produce maximum tannase (0.22 U/ml) at stationary phases of growth (24 h). Maximum enzyme production occurred with initial medium pH 4.5-5.0. Partial purified showed optimum activity 4.5 40 degrees C. remains stable up to 30 C 5.0. The is salt tolerant, 2 m NaCl retains 82% original in 3 m.
Hypobaric hypoxia is an immediate and crucial starting mechanism of acute mountain sickness included with some non-specific gastrointestinal (GI) complications. To study the effect on GI microflora its upshot to this system, male albino rats were exposed 55 kPa (air pressure ~ 4872.9 m altitude) consecutively 30 days for 8 hours/day. The different indicator group large intestinal microbial populations enumerated correlated levels antioxidant indicators like catalase (CAT), superoxide...