Search Results - "Budaraju, Sravanthi"

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages by Munekata, Paulo E S, Domínguez, Rubén, Budaraju, Sravanthi, Roselló-Soto, Elena, Barba, Francisco J, Mallikarjunan, Kumar, Roohinejad, Shahin, Lorenzo, José M

“…Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have…”
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Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products by Nikmaram, Nooshin, Budaraju, Sravanthi, Barba, Francisco J., Lorenzo, Jose M., Cox, Ryan B., Mallikarjunan, Kumar, Roohinejad, Shahin

“…Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development…”
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Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets by Budaraju, Sravanthi, Mallikarjunan, Kumar, Annor, George, Schoenfuss, Tonya, Raun, Roger

“…•Application of autoclave and microwave increased the free phenolic content.•BMR extracts obtained by autoclave and microwave had higher antioxidant…”
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Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea by Raghunath, Sonali, Budaraju, Sravanthi, Gharibzahedi, Seyed Mohammad Taghi, Koubaa, Mohamed, Roohinejad, Shahin, Mallikarjunan, Kumar

“…Tea ( Camellia sinensis) is the most widely consumed beverage in the world, with an excellent source of bioactive compounds such as catechins, caffeine, and…”
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Extraction and Optimization of Phenolic Compounds from Barley Malt Rootlets: A Low-Value Byproduct from Malting Industry by Budaraju, Naga Sravanthi

“…Barley malt rootlets (BMR) are the low-value byproduct obtained after the cleaning process of malting and have been shown to contain significant amounts of…”
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