Spray-dried microcapsules of red palm olein-flaxseed oil blend: Development, physicochemical characterization, and evaluation of its potential applications as a fat replacer and beta-carotene fortificant in cupcakes
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Change in chemical composition during maturation of Artocarpus heterophyllus and its effect on acrylamide formation in deep-fried jackfruit chips
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Syzygium cumini seed exhibits antidiabetic potential via multiple pathways involving inhibition of -glucosidase, DPP-IV, glycation, and ameliorating glucose uptake in L6 cell lines
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Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications
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Studies on Activity Guided Fractionation of Pomegranate Peel Extracts and Its Effect on Antidiabetic and Cardiovascular Protection Properties
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Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water
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Design and development of food processing equipment
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Development and performance evaluation of thresher for onion umbels
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The degradation kinetics of flavor in black pepper (Piper nigrum L.)
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COMPARATIVE STUDY ON THE TOTAL PHENOLIC CONTENT AND RADICAL SCAVENGING ACTIVITY OF COMMON EDIBLE VEGETABLE OILS
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