Search Results - Choupdar, Ganesh Kumar

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  1. 1
    Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity

    Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity by Vathsala, V., Saurabh, Vivek, Kumar Choupdar, Ganesh, Upadhyay, Neelam, Pal Singh, Sukhvinder, Dutta, Anirban, Kaur, Charanjit

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  2. 2
    Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf‐life of bell pepper (Capsicum annuum L.) during cold storage

    Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf‐life of bell pepper (Capsicum annuum L.) during cold storage by Ahamad, Sajeel, Asrey, Ram, Singh, Awani Kumar, Sethi, Shruti, Joshi, Alka, Vinod, B. R., Meena, Nirmal Kumar, Menaka, M., Choupdar, Ganesh Kumar

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  3. 3
    Innovative process for improving functional and sensory quality of black garlic

    Innovative process for improving functional and sensory quality of black garlic by Choupdar, Ganesh Kumar, Singh, Sukhvinder Pal, Khandelwal, Ashish, Varghese, Eldho, Kumar, Rajesh, Kaur, Charanjit

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