Search Results - "Kamat, Shreya"

Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage by Kamat, Shreya S., Dash, Kshirod K., Balasubramaniam, V.M.

“…A study assessed combined pressure-thermal treatment effect on quality attributes of selected acidified vegetables (banana pepper, red beets and green…”
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High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates by Westphal, Anna, Riedl, Kenneth M, Cooperstone, Jessica L, Kamat, Shreya, Balasubramaniam, V. M, Schwartz, Steven J, Böhm, Volker

“…Effects of high-pressure processing (HPP, 100–600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during…”
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Pressure-Thermal Kinetics of Furan Formation in Selected Fruit and Vegetable Juices by Dhakal, Santosh, Balasubramaniam, V. M., Cocuron, Jean-Christophe, Alonso, Ana Paula, Agcam, Erdal, Kamat, Shreya

“…Furan, a potential carcinogenic compound, can be formed in array of processed foods. The objective of this study was to conduct kinetic studies in pineapple…”
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High pressure assisted osmotic dehydrated ginger slices by Dash, Kshirod K., Balasubramaniam, V.M., Kamat, Shreya

“…Experiments were conducted to investigate osmotic dehydration of ginger slices suspended in three different osmotic agents at 0.1–600 MPa and 40 °C for various…”
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Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study by Martínez-Monteagudo, Sergio I., Kamat, Shreya, Patel, Nalini, Konuklar, Gul, Rangavajla, Nagendra, Balasubramaniam, V.M.

“…The impact of high pressure homogenization (HPH) on physical characteristics and emulsion stability of nutritional formulations were evaluated on a pilot scale…”
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