Search Results - "Rudra, S. G."

Development of Quality Protein Maize based breakfast cereal by PRAKASH, OM, JHA, S K, RUDRA, S G, JHA, G K, SINHA, J P, HOSSAIN, FIROZ

“…The study was carried out at ICAR-IARI, New Delhi during 2012-16 to evaluate the effect of extrusion parameters namely, barrel temperature (100-140°C), screw…”
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Development of low fat potato chips through microwave processing by Joshi, A., Rudra, S. G., Sagar, V. R., Raigond, P., Dutt, S., Singh, B., Singh, B. P.

“…Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an…”
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Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips) by Joshi, Alka, Kar, A., Rudra, S. G., Sagar, V. R., Varghese, E., Lad, M., Khan, I., Singh, B.

“…Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The…”
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Thermal Inactivation Kinetics of Peroxidase in Coriander Leaves by Rudra, S. G., Shivhare, U. S., Basu, S., Sarkar, B. C.

“…Design of efficient blanching treatments requires knowledge of critical factors such as enzyme inactivation kinetic parameters and relative proportions of…”
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Nutritional, physico-chemical and sensory attributes of quinoa based extrudates by Alajil, Omar, Hymavathi, T. V., Maheswari, K. Uma, Rudra, S. G.

“…Quinoa is a pseudo-cereal widely acclaimed for its good tolerance to extreme climates. Being suitable for diabetics, while being endowed with superior quality…”
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Mechanical properties and antimicrobial efficacy of active wrapping paper for primary packaging of fruits by Rudra, S.G., Singh, V., Jyoti, S.D., Shivhare, U.S.

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RHEOLOGICAL PROPERTIES OF CORIANDER AND MINT LEAF PUREE by RUDRA, S.G, SARKAR, B.C, SHIVHARE, U.S, BASU, S

“…Rheological behavior of coriander and mint leaf puree was determined at temperatures of 30 to 80C. Applicability of various rheological models available in the…”
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