921 results on '"Singhal, Rekha S."'
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2. Sugarcane juice is an effective feedstock for the production of gellan gum: process development and characterization
3. Mutagenesis enhances gellan gum production by a novel Sphingomonas spp.: upstream optimization, kinetic modeling, and structural and physico-functional evaluation
4. Co-crystallization of sucrose with Azadirachta indica extract and zinc sulfate: a simultaneous approach towards debittering and food fortification
5. Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties
6. Use of Unconventional Bioresources for Production of Prodigiosin from Serratia marcescens NRRL B-23112
7. Sequential Optimization of Production of Cephamycin C Using Nocardia lactamdurans: Effect of Nutritional Supplements, Metabolic Precursors and Inducers
8. Analytical Methods Validation for Estimation of Squalene from the Rajgeera Seed (Amaranth paniculata)
9. The Effect of Medium Supplementation with Second Carbon Source and Amino Acids for Enhanced Production of Cyclosporin A
10. Mixed Culture Cultivation in Microbial Bioprocesses
11. An integrated approach for production of cephamycin C using Streptomyces clavuligerus NT4: Sequential optimization of production medium and effect of amino acids
12. Composite hydrogels fabricated from konjac glucomannan and gellan gum: Rheological characterization and their potential application in sustainable agriculture
13. Extrusion inhibits lipolytic enzymes in pearl millet (Pennisetum glaucum) flour
14. Investigation into the chemical modification of α-amylase using octenyl succinic anhydride: enzyme characterisation and stability studies
15. Genipin crosslinked L-asparaginase CLEAs effectively mitigate acrylamide in deep-fried sweet potato chips
16. A supercritical fluid co-extract of turmeric powder and dried coconut shreds shows neuroprotection against AlCl3-induced Alzheimer’s disease in rats through nose to brain delivery
17. Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels
18. Bigels for controlled gastric release of ascorbic acid: Impact on rheology, texture, thermal stability and antioxidant activity
19. Incorporation of jaggery in beetroot jam enhances its antioxidant properties with acceptable sensory and physicochemical profile
20. Bioactive oleogel from supercritical carbon dioxide extracted walnut (Juglans regia L.) oil as a butter substitute and utilization of the spent residue in cookie formulations
21. A water-absorbent hydrogel prepared with arabinoxylans from flaxseed (Linum usitatissimum) and galactomannans from subabul (Leucaena leucocephala) impacts the growth and composition of cherry tomatoes in potted experiments
22. A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems
23. l-Asparaginase from an acrylamide degrader, Cupriavidus oxalaticus ICTDB921: Production, kinetic modelling, purification and characterization
24. Co-extraction of marigold flowers (Tagetes erecta L.) and dried coconut (Cocos nucifera L.) shreds using supercritical carbon dioxide: Characterization and functional food formulations
25. Hydrogel formulation based on galactomannan from residual spent coffee ground confers bioactivities and viscosifying properties in milkshake
26. The potential of paraprobiotics and postbiotics to modulate the immune system: A Review
27. The potential of supercritical drying as a “green” method for the production of food-grade bioaerogels: A comprehensive critical review
28. List of contributors
29. Traditional food systems: going backwards to move forward towards finding solutions to nutritional problems
30. Supercritical drying of food products: An insightful review
31. Fluidized bed granulation of gellan gum: Investigations of binder effect on physical, structural and rheological properties
32. Revisiting Indian traditional foods-A critical review of the engineering properties and process operations
33. Co-extraction of turmeric (Curcuma longa L.) and dried coconut shreds by supercritical fluid extraction (SFE): Chemical and bioactivity profile
34. Cross-linked β-Mannanase Aggregates: Preparation, Characterization, and Application for Producing Partially Hydrolyzed Guar Gum
35. Chemical modification of laccase using phthalic and 2-octenyl succinic anhydrides: Enzyme characterization, stability, and its potential for clarification of cashew apple juice
36. The potential of coextraction as an emerging trend in the development of new functional food ingredients
37. In silico guided pre‐treatment of sugarcane juice with natural inhibitors of polyphenol oxidase (PPO) is a new and effective strategy for development of spray‐dried formulation
38. Recent advances in the application of molecularly imprinted polymers (MIPs) in food analysis
39. Advances in fermentative production, purification, characterization and applications of gellan gum
40. Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations
41. Amine Modification
42. Sustainable dyeing of silk using an acetylshikonin-based natural colourant from the lichen Parmotrema perlatum
43. Co-crystallization of sucrose with Azadirachta indica extract and zinc sulfate: a simultaneous approach towards debittering and food fortification
44. Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels
45. Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-à-vis whey protein
46. Fortification of wheat flour and oil with vitamins B12 and D3: Effect of processing and storage
47. Enhancement of stability of vitamin B12 by co-crystallization: A convenient and palatable form of fortification
48. An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability
49. Simultaneous extraction of flaxseed spice blend using supercritical carbon dioxide: Process optimization, bioactivity profile, and application as a functional seasoning
50. Indian Traditional Foods: Preparation, Processing and Nutrition
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