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Articles by Nandan Sit
Leveraging the Mass Transfer Characteristics During Frying of Texturized Meat Analogs From Manila Tamarind Seed Protein Isolate
1 Introduction The Manila tamarind seed flour (MTSF) is very rich in protein (39.22%) and the values are comparable with those reported for Sterculia foetida seed protein flours (protein content 40%), Glycine max (55%), and Sterculia urens (40%) (Singh and Sit 2023). Manila tamarind seed flour MTSF contains high amounts of glutamic acid (9.02 g/100 g), arginine, aspartic acid, lysine including valines (Flores-Jiménez et al. 2025). Using defatted seed flour and protein isolate, Flores-Jiménez et al.
Review on the Application of Modified Starches as Sustainable Biodegradable Packaging
Conflicts of Interest The authors declare no conflict of interest. Data Availability Statement Data sharing not applicable to this article as no datasets were generated or analyzed during the current study. References 1, , and , “Packaging Material Techniques,” Hi-Tech Hortic 6 (2022): 73–104, https://www.researchgate.net/publication/365488598_Packaging_Material_Techniques. 2, , , and , “Research on Food Packaging and Storage,” Coatings 12, no.
Immobilisation of pectinase on ultrasound pretreated chitin and its application in grape juice clarification
Advanced search Indian Chemical Engineer Latest Articles Submit an article Journal homepage Full Article Figures & data References Citations Metrics Reprints & Permissions Read this article /doi/full/10.1080/00194506.2025.2480723?needAccess=true ABSTRACT The current study investigates the impact of the application of ultrasound treatment on chitin, for the immobilisation of pectinase, by adsorption and cross-linking. Pectinase was immobilised on chitin support by 4 methods, viz.
Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots
CONFLICT OF INTEREST STATEMENT The authors declare no conflict of interest. REFERENCES , , & (2016). Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innovative Food Science & Emerging Technologies, 34, 29–43. https://doi.org/10.1016/j.ifset.2016.01.003 , , , & (2014). Drying of carrots in slices with osmotic dehydration. African Journal of Biotechnology, 13(30), 3061–3067. https://doi.org/10.5897/AJB12.1676 , , & (2017).
Physicochemical, Rheological Properties, and In‐Vitro Starch Digestibility of Flours and Starches from Pigeon Pea, Cowpea, Pinto Bean, and Navy Bean
Conflict of Interest The authors declare conflict of interests. References 1, , , , Food Chem. 2014, 152, 491. 2, , , , LWT – Food Sci. Technol. 2014, 55, 308. 3, , , , Appl. Food Res. 2022, 100171. 4, , , , , , , , , Eur. Food Res. Technol. 2022, 248, 1847. 5, , , , , , , , Eur. Food Res. Technol. 2022, 1. 6, , Food Res. Int. 2010, 43, 263. 7, , , , , , Food Hydrocoll. 2020, 100, 105424. 8, , , , , , Food Chem. 2007, 101, 1338. 9, , , , , , , Int. J. Food Sci. Technol. 2021, 56, 52. 10, , , , , , , LWT – Food Sci. Technol.
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