Search Results - "Guha, Manisha"

Synthesis and characterization of highly acetylated sago starch by Singh, Akhilesh V, Nath, Lila K, Guha, Manisha

“…This study was carried out to understand and establish the changes in physicochemical parameters of sago starch after acetylation. Highly substituted starch…”
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Optimization of infrared heating conditions of sorghum flour using central composite design by Swaminathan, Indhurathna, Guha, Manisha, Hunglur, Umesh Hebbar, Rao, Dayakar Benhur

“…Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating…”
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Physico‐chemical and functional properties of starch isolated from ginger spent by Madeneni, Madhava Naidu, Faiza, Sheema, Ramaswamy, Ravi, Guha, Manisha, Pullabhatla, Srinivas

“…Studies were carried out on starch isolated from ginger spent, obtained after the extraction of oleoresin, to explore the possibility of its use as a food…”
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Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch by Madineni, Madhava Naidu, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India, Faiza, Sheema, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India, Surekha, Ragu Sai, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India, Ravi, Ramasamy, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India, Guha, Manisha, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India

“…Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was…”
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Influence of drying conditions on functional properties of potato flour by RAMESH YADAV, A, GUHA, Manisha, THARANATHAN, R. N, RAMTEKE, R. S

“…Gel consistency, pasting behaviour, sedimentation volume and swelling and solubility of potato flour, prepared by two different drying methods were determined…”
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Protein‐rich instant rice beverage mix and its quality attributes by Swaminathan, Indhurathna, Guha, Manisha

“…Protein‐rich instant beverage mix was developed from bio‐processed rice as grain source, along with other ingredients and its quality attributes were studied…”
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Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch by Madineni, Madhava Naidu, Faiza, Sheema, Surekha, Ragu Sai, Ravi, Ramasamy, Guha, Manisha

“…Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was…”
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Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts by Pradeep, S.R., Guha, Manisha

“…► Processing effected the nutraceutical and antioxidant properties of little millet. ► Total phenolic, flavonoid and tannin contents increased maximum during…”
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Identification of Extraction Conditions for Determination of Phenolic Contents of Garden Cress Seed (Lepidium sativum L.) and Its Milled Fractions by Doke, Snehal, Guha, Manisha

“…Garden cress seed (Lepidium sativum L.) is an important medicinal source used in traditional medicine for the treatment of various diseases. Polyphenols are…”
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Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran by Pradeep, P.M., Jayadeep, A., Guha, Manisha, Singh, Vasudeva

“…The effect of processing such as steaming, germination and parboiling on nutraceuticals and in vitro bioactive properties of rice bran from three different…”
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Quality assessment of sweet snack from Garden cress (Lepidium sativum L.) seeds—An unexplored health grain by Doke, Snehal, R., Chetana, Guha, Manisha

“…Garden cress seed (Lepidium sativum L.), an unexplored health grain, is a rich source of nutrients, nutraceuticals, and possess numerous health beneficial…”
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Microwave assisted synthesis and characterization of Phaseolus aconitifolius starch-g-acrylamide by Singh, Akhilesh V., Nath, Lila K., Guha, Manisha

“…► Introduction: Grafting technique has been utilized as an important technique for modifying the physical and chemical properties of natural polysaccharides. ►…”
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CHANGES IN RHEOLOGICAL PROPERTIES OF RICE FLOUR DURING EXTRUSION COOKING by GUHA, MANISHA, ALI, S. ZAKIUDDIN

“…ABSTRACT Flour from two rice cultivars, one (IR‐64) with a high (28.6%) and the other (Agonibora) with a low (5.0%) amylose content, having 20% moisture, was…”
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Microwave assisted synthesis and characterization of Sago starch‐g‐acrylamide by Singh, Akhilesh V, Nath, Lila K, Guha, Manisha

“…In the present investigation, sago starch was modified through microwave assisted chemical synthesis using acrylamide as grafting monomer. Grafted copolymer…”
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EXTRUSION COOKING OF RICE: EFFECT OF AMYLOSE CONTENT AND BARREL TEMPERATURE ON PRODUCT PROFILE by GUHA, MANISHA, ALI, S. ZAKIUDDIN

“…ABSTRACT The effect of amylose content (5.0–28.6%) of rice and barrel temperature (80–120C) on extrusion system parameters torque and net specific mechanical…”
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Changes in characteristics of sweet potato flour prepared by different drying techniques by Ramesh Yadav, A., Guha, Manisha, Tharanathan, R.N., Ramteke, R.S.

“…The changes occurring in the characteristics of sweet potato flour as a result of processing were investigated. Pasting behaviour of drum dried and hot…”
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Functional Properties of Slow Carbohydrate Digestible Rice Produced Adapting Hydrothermal Treatment by Guha, Manisha, Shetty Umesh, Shankar, Reddy, S. Yella, Malleshi, N.G

“…Functional properties of rice with slow carbohydrate digestibility developed by CFTRI (Mysore, India) were studied. The processed rice exhibited typical…”
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Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity by Asha, Mysore Ramaswamy, Susheelamma, Nuggehally Sampathkumarachar, Guha, Manisha

“…Summary Rheological properties of black gram batter as a function of soaking time, and effect of flour from native and thermally modified rice on black gram…”
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Rheological properties of black gram batter by Asha, Mysore Ramaswamy, Susheelamma, Nuggehally Sampathkumarachar, Guha, Manisha

“…Rheological properties of black gram batter as a function of soaking time, and effect of flour from native and thermally modified rice on black gram batter…”
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Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics by Guha, Manisha, Ali, Syed Zakiuddin, Bhattacharya, Suvendu

“…Rice flour with 14% moisture content was extruded at different barrel temperatures (80–120 °C) and screw speeds (200–400 rpm) through a twinscrew extruder…”
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