Search Results - Laxmi Ananthanarayan

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  1. 41
    Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)

    Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota) by Vishwasrao, Chandrahas, Chakraborty, Snehasis, Ananthanarayan, Laxmi

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  2. 42
    n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits

    n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits by Shah, Nirali N., Vishwasrao, Chandrahas, Singhal, Rekha S., Ananthanarayan, Laxmi

    Published in Food hydrocolloids
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  3. 43
    Glucose oxidase — An overview

    Glucose oxidase — An overview by Bankar, Sandip B., Bule, Mahesh V., Singhal, Rekha S., Ananthanarayan, Laxmi

    Published in Biotechnology advances
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  4. 44
    Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics

    Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics by Rani, Monika, Amane, Dhanashree, Ananthanarayan, Laxmi

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  5. 45
    ESTIMATION OF STARCH AND SUGARS FOR DETECTION OF POTENTIAL ADULTERATION IN KAJU KATLI, A POPULAR CASHEW NUT BASED INDIAN CONFECTION

    ESTIMATION OF STARCH AND SUGARS FOR DETECTION OF POTENTIAL ADULTERATION IN KAJU KATLI, A POPULAR CASHEW NUT BASED INDIAN CONFECTION by Tupe, Rupesh

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  6. 46
    Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread)

    Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread) by Banerji, Anamika, Ananthanarayan, Laxmi, Lele, Smita

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  7. 47
    Edible Composite Coating of Methyl Cellulose for Post‐Harvest Extension of Shelf‐Life of Finger Hot Indian Pepper (Pusa jwala)

    Edible Composite Coating of Methyl Cellulose for Post‐Harvest Extension of Shelf‐Life of Finger Hot Indian Pepper (Pusa jwala) by Chaple, Sonal, Vishwasrao, Chandrahas, Ananthanarayan, Laxmi

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  8. 48
    Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality

    Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality by Ghodke, S.K., Ananthanarayan, Laxmi, Rodrigues, Lambert

    Published in Food chemistry
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  9. 49
    Enzyme aided extraction of lycopene from tomato tissues

    Enzyme aided extraction of lycopene from tomato tissues by Choudhari, Sheetal M., Ananthanarayan, Laxmi

    Published in Food chemistry
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  10. 50
    Isolation, screening, and optimization of bacterial strains for novel transglutaminase production

    Isolation, screening, and optimization of bacterial strains for novel transglutaminase production by Sorde, Karuna L., Ananthanarayan, Laxmi

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  11. 51
    Identification of putative and potential cross-reactive chickpea (Cicer arietinum) allergens through an in silico approach

    Identification of putative and potential cross-reactive chickpea (Cicer arietinum) allergens through an in silico approach by Kulkarni, Anuja, Ananthanarayan, Laxmi, Raman, Karthik

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  12. 52
    Physicochemical, Phytochemical and Nutrimental Impact of Fortified Cereal Based Extrudate Snacks: Effect of Jackfruit Seed Flour Addition and Extrusion Cooking

    Physicochemical, Phytochemical and Nutrimental Impact of Fortified Cereal Based Extrudate Snacks: Effect of Jackfruit Seed Flour Addition and Extrusion Cooking by Gat, Yogesh, Ananthanarayan, Laxmi

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  13. 53
    Edible Composite Coating of Methyl Cellulose for Post-Harvest Extension of Shelf-Life of Finger Hot Indian Pepper ( Pusa jwala ): Effectiveness of Edible Coating in Extending the Shelf-Life of Chillies

    Edible Composite Coating of Methyl Cellulose for Post-Harvest Extension of Shelf-Life of Finger Hot Indian Pepper ( Pusa jwala ): Effectiveness of Edible Coating in Extending the S... by Chaple, Sonal, Vishwasrao, Chandrahas, Ananthanarayan, Laxmi

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  14. 54
    Use of metabolic stimulators and inhibitors for enhanced production of β-carotene and lycopene by Blakeslea trispora NRRL 2895 and 2896

    Use of metabolic stimulators and inhibitors for enhanced production of β-carotene and lycopene by Blakeslea trispora NRRL 2895 and 2896 by Choudhari, Sheetal M., Ananthanarayan, Laxmi, Singhal, Rekha S.

    Published in Bioresource technology
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  15. 55
    Dough browning inhibition of multigrain Indian flatbread (chapatti) using a combination of chemical and microwave treatment

    Dough browning inhibition of multigrain Indian flatbread (chapatti) using a combination of chemical and microwave treatment by Banerji, Anamika, Ananthanarayan, Laxmi, Lele, S. S.

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  16. 56
    Effect of thermosonication on peroxidase, pectin methylesterase activities and on bioactive compounds in custard apple juice

    Effect of thermosonication on peroxidase, pectin methylesterase activities and on bioactive compounds in custard apple juice by Dabir, Mugdha P., Ananthanarayan, Laxmi

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  17. 57
    Effect of extrusion on thermal, textural and rheological properties of legume based snack

    Effect of extrusion on thermal, textural and rheological properties of legume based snack by Ananthanarayan, Laxmi, Gat, Yogesh, Panghal, Anil, Chhikara, Navnidhi, Sharma, Poorva, Kumar, Vikas, Singh, Barinderjit

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  18. 58
    Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter

    Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter by Iyer, Bharti K., Singhal, Rekha S., Ananthanarayan, Laxmi

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  19. 59
    Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

    Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality by Arya, Shalini, Ananthanarayan, Laxmi, Rodrigues, Lambert, Waghmare, Ashish

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  20. 60
    Effect of addition of enzymatically modified guar gum on glycemic index of selected Indian traditional foods (idli, chapatti)

    Effect of addition of enzymatically modified guar gum on glycemic index of selected Indian traditional foods (idli, chapatti) by Giri, Shital, Banerji, Anamika, Lele, S.S., Ananthanarayan, Laxmi

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