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Niveditha Asaithambi
Niveditha Asaithambi
在 nitrkl.ac.in 的电子邮件经过验证
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引用次数
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年份
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods-a review
A Niveditha, R Pandiselvam, VA Prasath, SK Singh, K Gul, A Kothakota
Food Control 130, 108338, 2021
1302021
Hydrodynamic cavitation and its application in food and beverage industry: A review
N Asaithambi, P Singha, M Dwivedi, SK Singh
Journal of Food Process Engineering 42 (5), e13144, 2019
772019
Current status of non-thermal processing of probiotic foods: A review
N Asaithambi, SK Singh, P Singha
Journal of Food Engineering 303, 110567, 2021
622021
Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste
RI Barbhuiya, P Singha, N Asaithambi, SK Singh
Food Chemistry 385, 132602, 2022
462022
Recent application of protein hydrolysates in food texture modification
N Asaithambi, P Singha, SK Singh
Critical reviews in food science and nutrition 63 (30), 10412-10443, 2023
232023
Novel encapsulation approaches for phytosterols and their importance in food products: A review
M Pavani, P Singha, DR Dash, N Asaithambi, SK Singh
Journal of Food Process Engineering 45 (8), e14041, 2022
212022
Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
N Asaithambi, P Singha, SK Singh
Innovative Food Science & Emerging Technologies 82, 103166, 2022
132022
Evaluation of bread dough aeration during kneading by an air-jet impulse system
N Asaithambi, J Fontaine, E Lancelot, A Rebillard, D Della Valle, A Oge, ...
Journal of Food Engineering 278, 109931, 2020
122020
Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates
N Asaithambi, P Singha, SK Singh
Applied Food Research 2 (2), 100152, 2022
102022
Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates
N Asaithambi, P Singha, SK Singh
Food Hydrocolloids for Health 4, 100153, 2023
42023
Effect of ultrasound-assisted drying on drying kinetics, color, total phenols content and antioxidant activity of pomegranate peel
A Niveditha, DV Chidanand, CK Sunil
Measurement: Food 12, 100114, 2023
42023
Effect of microwave treatment on colour of turmeric (Curcuma longa L.)
S Monisha, A Niveditha, D Pavithra, D Chidanand, C Sunil, A Rawson
Int. J. Sci. Environ. Technol 5, 2062-2070, 2016
42016
Water Chestnut (Trapa natans)
S Garg, NA Anvar Hussain, I Syed, N Asaithambi, S Mundhada
Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 453-465, 2020
32020
Modelling rheological dough behaviour from an innovative air-puff system
J Fontaine, N Asaithambi, ER Lancelot, D Della Valle, A Ogé, ...
32nd EFFoST International Conference, 2018
2018
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