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Anbarasan Rajan
Anbarasan Rajan
Ph.D. in Food Process Engineering
Correu electrònic verificat a iifpt.edu.in
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Chlorpyrifos pesticide reduction in soybean using cold plasma and ozone treatments
R Anbarasan, S Jaspin, B Bhavadharini, A Pare, R Pandiselvam, ...
Lwt 159, 113193, 2022
502022
Ozone: an alternative fumigant in controlling the stored product insects and pests: a status report
B Boopathy, A Rajan, M Radhakrishnan
Ozone: Science & Engineering 44 (1), 79-95, 2022
372022
Human taste-perception: brain computer interface (BCI) and its application as an engineering tool for taste-driven sensory studies
R Anbarasan, D Gomez Carmona, R Mahendran
Food Engineering Reviews 14 (3), 408-434, 2022
332022
Plasma processing: a sustainable technology in agri-food processing
A Rajan, B Boopathy, M Radhakrishnan, L Rao, OK Schlüter, BK Tiwari
Sustainable Food Technology 1 (1), 9-49, 2023
302023
Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report
A Rajan, S Kumar, CK Sunil, M Radhakrishnan, A Rawson
Journal of Food Processing and Preservation 46 (11), e17063, 2022
252022
Structural analysis of tapioca xerogel and its water and oil triggered shape change
S Jaspin, R Anbarasan, M Dharini, R Mahendran
Food Structure 30, 100226, 2021
192021
Valorization of food processing wastes using PEF and its economic advances–Recent Update
M Velusamy, A Rajan, M Radhakrishnan
International Journal of Food Science & Technology, 2023
172023
Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk
D Manoharan, A Rajan, J Stephen, M Radhakrishnan
Allergologia et Immunopathologia 51 (SP1), 1-13, 2023
162023
Morphological analysis of corn xerogel and its shape shifting in water
S. Jaspin, R. Anbarasan, M. Dharini, R. Mahendran
Journal of Food Engineering 111107, 2022
152022
Influence of Cold Plasma in Accelerating the Germination and Nutrient Composition of Foxtail Millet (Setaria italica L.)
V Monica, R Anbarasan, R Mahendran
Plasma Chemistry and Plasma Processing 43 (6), 1843-1861, 2023
142023
Investigation of hydrogel temperature and concentration on tapioca xerogel formation
J Stephen, D Manoharan, B Boopathy, A Rajan, M Radhakrishnan
Journal of Food Process Engineering, e13833, 2021
142021
Development of bacterial cellulose film coated with mixed colorimetric indicator for tracking the freshness/spoilage of ready‐to‐cook idli batter
PS Gaikwad, C Sarma, A Rajan, S Anandakumar, BK Yadav
Coloration Technology 138 (1), 28-37, 2022
112022
Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel
B Boopathy, J Stephen, A Rajan, M Radhakrishnan
Journal of Food Processing and Preservation 45 (10), e15853, 2021
112021
Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation
B Bhavadharini, V Monica, R Anbarasan, R Mahendran
Comprehensive Reviews in Food Science and Food Safety 22 (6), 4925-4956, 2023
102023
Cold plasma disinfestation of Callosobruchus maculatus infested soybeans: Its subsequent impact on soymilk extraction yield and quality
R Anbarasan, B Bhavadharini, S Jaspin, R Mahendran
Journal of Food Process Engineering, 2022
102022
Cold plasma processing of sesame milk: Changes on physicochemical properties, nutrition, anti-nutritional factors, protein structure and allergenicity
M Dharini, R Anbarasan, S Jaspin, R Mahendran
Applied Food Research 3 (2), 100352, 2023
62023
Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting
S Cheeyattil, A Rajan, J Stephen, M Radhakrishnan
Journal of Food Process Engineering 46 (1), e14197, 2023
62023
Ozone Technologies in Food Processing, Preservation
V Monica, R Anbarasan, R Mahendran
Non-Thermal Technologies for the Food Industry, 16, 2024
52024
High pressure processing of whole soymilk: Effect on allergenicity, anti-nutritional factor, lipoxygenase activity and E-nose-aroma characteristics
A Rajan, M Velusamy, K Baskaran, J Rangarajan, V Natarajan, ...
Food Chemistry Advances 3, 100427, 2023
52023
Green Technologies for Sustainable Food Production and Preservation: An Overview of Ohmic Heating, Infrared Heating and UV Light Technology
A Rajan, M Radhakrishnan
https://doi.org/10.1016/B978-0-12-823960-5.00066-4, 2023
52023
En aquests moments el sistema no pot dur a terme l'operació. Torneu-ho a provar més tard.
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