[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Items where Author is "Anandharamakrishnan, C."

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 42.

Article

Gopirajah, R. and Anandharamakrishnan, C. (2016) Advancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food. Food Engineering Reviews.

Karthik, P. and Anandharamakrishnan, C. (2016) Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187. pp. 92-105.

Anu Bhushani, J. and Karthik, P. and Anandharamakrishnan, C. (2016) Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins. Food Hydrocolloids, 56. pp. 372-382.

Swetank, Y. Hundre and Karthik, P. and Anandharamakrishnan, C. (2015) Effect of whey protein isolate and b-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method. Food Chemistry, 174. pp. 16-24.

Chhanwal, N. and Ezhilarasi, P. N. and Indrani, D. and Anandharamakrishnan, C. (2015) Influence of electrical and hybrid heating on bread quality during baking. Journal of Food Science and Technology, 52 (7). pp. 4467-4474. ISSN 0021-8561

Rajam, R. and Anandharamakrishnan, C. (2015) Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. LWT - Food Science and Technology, 60 (2). pp. 773-780.

Rajam, R. and Bharath Kumar, S. and Prabhasankar, P. and Anandharamakrishnan, C. (2015) Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. Journal of Food Science and Technology, 52 (7). pp. 4029-4041. ISSN 0022-1155

Pasrija, D. and Ezhilarasi, P. N. and Indrani, D. and Anandharamakrishnan, C. (2015) Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT - Food Science and Technology, 64 (1). pp. 289-296.

Aprajeeta, J. and Gopirajah, R. and Anandharamakrishnan, C. (2015) Shrinkage and porosity effects on heat and mass transfer during potato drying. Journal of Food Engineering, 144. pp. 119-128.

Rajam, R. and Anandharamakrishnan, C. (2015) Spray freeze drying method for microencapsulation of Lactobacillus plantarum. Journal of Food Engineering, 166. pp. 95-103.

Padma Ishwarya, S. and Anandharamakrishnan, C. (2015) Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics. Journal of Food Engineering, 149. pp. 171-180.

Padma Ishwarya, S. and Anandharamakrishnan, C. and Stapley, A. G. F. (2015) Spray-freezedrying: A novel process for the drying of foods and bioproducts. Trends in Food Science and Technology, 41 (2). pp. 161-181.

Pasrija, D. and Anandharamakrishnan, C. (2015) Techniques for Extraction of Green Tea Polyphenols: A Review. Food and Bioprocess Technology, 8 (5). pp. 935-950.

Tank, A. and Chhanwal, N. and Indrani, D. and Anandharamakrishnan, C. (2014) Computational fluid dynamics modeling of bun baking process under different oven load conditions. Journal of Food Science and Technology, 51 (9). pp. 2030-2037. ISSN 0022-1155

Anu Bhushani, J. and Anandharamakrishnan, C. (2014) Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science and Technology, 38. pp. 21-33.

Gopirajah, R. and Anandharamakrishnan, C. (2014) Methods Integrating Physical Mechanisms Underlying the Food Digestion and Release of Nutrients in Human Stomach. Journal of Nutrition and Nutritional Epidemiology, 1 (1). pp. 1-13.

Perumal Natarajan, Ezhilarasi and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2014) Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality. Journal of the Science of Food and Agriculture, 94. pp. 1116-1123.

Parthasarathi, C. and Anandharamakrishnan, C. (2014) Modeling of Shrinkage, Rehydration and Textural Changes for Food Structural Analysis: A Review. Journal of Food Process Engineering, 37 (2). pp. 199-210.

Chhanwal, N. and Anandharamakrishnan, C. (2014) Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness During Bread-Baking Process. Journal of Texture Studies, 45. pp. 462-476.

Padmavati, R. and Anandharamakrishnan, C. (2013) Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits. Food and Bioprocess Technology, 6 (4). pp. 882-895. ISSN 1935-5130

Ezhilarasi, P. N. and Karthik, P. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology, 6 (3). pp. 628-647. ISSN 1935-5130

Shanthilal, J. and Anandharamakrishnan, C. (2013) Computational and numerical modeling of rice hydration and dehydration: A review. Trends in Food Science and Technology, 31. pp. 100-117.

Ezhilarasi, P .N. and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2013) Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, 117 (4). pp. 513-520. ISSN 0260-8774

Prateek, D. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Heat Transfer Analysis of Sterilization of Canned Milk Using Computational Fluid Dynamics Simulations. Journal of Food Science and Engineering, 3. pp. 571-583.

Parthasarathi, S. and Ezhilarasi, P. N. and Jena, B. S. and Anandharamakrishnan, C. (2013) A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract. Food and Bioproducts Processing, 91. pp. 103-110.

Chhanwal, N. and Tank , A. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2012) Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. Food and Bioprocess Technology, 5. pp. 1157-1172.

Rajam, R. and Karthik, P. and Parthasarathi, S. and Joseph, G. S. and Anandharamakrishnan, C. (2012) Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions. Journal of Functional Foods, 4. pp. 891-898.

Karthik, P. and Anandharamakrishnan, C. (2012) Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods. Food and Bioprocess Technology.

Dipin, S. Pillai and Prabhasankar, P. and Jena, B. S. and Anandharamakrishnan, C. (2012) Microencapsulation of Garcinia Cowa Fruit Extract and Effect of its Use on Pasta Process and Quality. International Journal of Food Properties, 15. pp. 590-604.

Sarala, M. and Velu , V. and Anandharamakrishnan, C. and Singh, R.P. (2012) Spray drying of Tinospora cordifolia leaf and stem extract and evaluation of antioxidant activity. Journal of Food Science and Technology, 49 (1). pp. 119-122. ISSN 0022-1155

Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2011) Computational fluid dynamics modeling of bread baking process. Food Research International, 44. pp. 978-983.

Radhika, Ramachandran and Deepti, Malhotra and Anishaparvin, A. and Anandharamakrishnan, C. (2011) Computational fluid dynamics simulation studies on pasteurization of egg in stationary and rotation modes. Innovative Food Science and Emerging Technologies, 12. pp. 38-44.

Anand Paul, D. and Anishaparvin, A. and Anandharamakrishnan, C. (2011) Computational fluid dynamics studies on pasteurisation of canned milk. International Journal of Dairy Technology, 64 (2 ). pp. 305-313.

Priyanka, Dolly and Anishaparvin, A. and Joseph, G. S. and Anandharamakrishnan, C. (2011) Microencapsulation of Lactobacillus plantarum (mtcc 5422) by spray-freeze-drying method and evaluation of survival in simulated gastrointestinal conditions. Journal of Microencapsulation, 28 (6). pp. 568-574.

Anandharamakrishnan, C. and Gimbun, J. and Stapley, A. G. F. and Rielly, C. D. (2010) Application of Computational Fluid Dynamics (CFD) Simulations to Spray-Freezing Operations. Drying Technology, 28. pp. 94-102.

Rinil, Kuriakose and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) applications in spray drying of food products. Trends in Food Science and Technology , 21. pp. 383-398.

Chhanwal, N. and Anishaparvin, A. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. Journal of Food Engineering, 100. pp. 452-460.

Anishaparvin, A. and Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science, 75 (9). E605-E611.

Anandharamakrishnan, C. and Chris, D. Rielly and Andrew, G. F. Stapley (2010) Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Science and Technology, 90 (2-3). pp. 321-334.

Anandharamakrishnan, C. and Gimbun, J. and Stapley, A. G. F. and Rielly, C. D. (2010) A Study of Particle Histories during Spray Drying Using Computational Fluid Dynamic Simulations. Drying Technology, 28. pp. 566-576.

Anandharamakrishnan, C. and Reilly, C. D. (2008) Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT - Food Science and Technology, 41 (2). pp. 270-277.

Anandharamakrishnan, C. and Raghavendra, S. N. and Barhate, R. S. and Hanumesh, U. and Raghavarao, K. S. M. S (2005) Aqueous two-phase extraction for recovery of proteins from cheese whey. Food and Bioproducts Processing, 83 (C3). 191-197 ; 19 ref..

This list was generated on Sun Jun 25 21:33:31 2017 IST.