Emerging applications of microfluidization in the food industry
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Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity
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Transition metal complexes of imidazole derived Schiff bases: Antioxidant/anti-inflammatory/antimicrobial/enzyme inhibition and cytotoxicity properties
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Dr. C. Anandharamakrishnan
Congratulations
Dr. C. Anandharamakrishnan, Director, CSIR-NIIST for being selected for the National Academy of Agricultural Sceinces (NAAS) Recognition Award for the Biennium 2021-2022
Dr. Nisha
Congratulations
Dr. Nisha, Principal Scientist, APTD has been selected for Prof Gurucharan Singh Bains Award for the year 2021 by AFST(I) for the contributions in Food Science & Technology.
Ms. Vaishna V. R.
Congratulations
Ms. Vaishna V. R. received the IconSWM-CE Excellence Award 2022 for Best Paper Presentation at the 12th International Conference on Sustainable Waste Management & Circular Economy and IPLA Global Forum 2022 organised by Sri Venkateswara Univeristy, Tirupati, Andhra Pradesh, India during November 30th – 3rd December, 2022.
Plant leaf proteins for food applications: Opportunities and challenges
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Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues
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Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices
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Sri.Soban Kumar D R
- Sri.Soban Kumar D R