Works by Athmaselvi, K. A.

Results: 20

Optimization of process variables for the preparation of oat milk using the Box--Behnken response surface model and studying the effect of enzyme hydrolysis on structural and thermal properties of oat starch.

Published in:

Journal of Applied Biology & Biotechnology (JABB), 2024, v. 12, n. 6, p. 1, doi. 10.7324/JABB.2024.195848

By:

Bhokarikar, Sanika;
Gurumoorthi, P.;
Athmaselvi, K. A.;
Pushpadhas, Heartwin A.

Publication type:

Article

Changes in Physicochemical and Bioactive Profile of Garlic Pulp by High Voltage Electric Field.

Published in:

Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 131, doi. 10.12944/CRNFSJ.8.1.12

By:

POOJITHA;
ATHMASELVI, K. A.

Publication type:

Article

Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice.

Published in:

Food Science & Biotechnology, 2016, v. 25, n. 1, p. 125, doi. 10.1007/s10068-016-0019-5

By:

Mishra, Ambuj;
Athmaselvi, K.

Publication type:

Article

Changes in pH and colour of watermelon juice during ohmic heating.

Published in:

International Food Research Journal, 2017, v. 24, n. 2, p. 741

By:

Ishita, C.;
Athmaselvi, K. A.

Publication type:

Article

Effect of ultrasonication on emulsion formulation, encapsulation efficiency, and oxidative stability of spray dried chia seed oil.

Published in:

Journal of Food Science & Technology, 2023, v. 60, n. 6, p. 1761, doi. 10.1007/s13197-023-05716-0

By:

Sukumar, Aryasree;
Gurumoorthi, P.;
Athmaselvi, K. A.

Publication type:

Article

Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM.

Published in:

Journal of Food Science & Technology, 2023, v. 60, n. 3, p. 1117, doi. 10.1007/s13197-022-05616-9

By:

Sukumar, Aryasree;
Gurumoorthi, P.;
Athmaselvi, K. A.

Publication type:

Article

Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder.

Published in:

Journal of Food Science & Technology, 2023, v. 60, n. 3, p. 845, doi. 10.1007/s13197-020-04676-z

By:

Poojitha, P.;
Athmaselvi, K. A.

Publication type:

Article

Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM.

Published in:

Journal of Food Science & Technology, 2019, v. 56, n. 2, p. 705, doi. 10.1007/s13197-018-3527-x

By:

Sukumar, Aryasree;
Athmaselvi, K. A.

Publication type:

Article

Microwave‐Assisted Parboiling: Enhancing Milling Quality and Nutritional Profile of Kodo Millet.

Published in:

Journal of Food Process Engineering, 2025, v. 48, n. 6, p. 1, doi. 10.1111/jfpe.70155

By:

Kabui, Khumbaron Kiranbala;
Athmaselvi, K. A.

Publication type:

Article

Innovative Parboiling Technologies and Their Impact on Paddy Milling Quality.

Published in:

Journal of Food Process Engineering, 2025, v. 48, n. 6, p. 1, doi. 10.1111/jfpe.70136

By:

Gokul Devi, E.;
Athmaselvi, K. A.;
Venkatachalapathy, N.;
Rawson, Ashish

Publication type:

Article

Ohmic Heating Soaking of Millets: Effects of Equilibrium Moisture Content, Soaking Time, Hydration Kinetics, Moisture Diffusivity, Activation Energy, and Surface Morphology.

Published in:

Journal of Food Process Engineering, 2025, v. 48, n. 5, p. 1, doi. 10.1111/jfpe.70111

By:

Waware, Ashish;
J, Haripriya;
Kabui, Khumbaron Kiranbala;
Z, Irfana;
Chandrasekar, V.;
Athmaselvi, K. A.

Publication type:

Article

Study on high temperature short time (HTST) hot air puffing of rice.

Published in:

Drying Technology, 2024, v. 42, n. 3, p. 563, doi. 10.1080/07373937.2023.2288190

By:

Katkar, K. C.;
Pardeshi, I. L.;
Swami, S. B.;
Durgawati;
Sutar, P. P.;
Athmaselvi, K. A.;
Sontakke, P. B.

Publication type:

Article

Effects of Tray and Freeze Drying on Physico-chemical and Structural Properties of Fig Fruit Powder.

Published in:

Journal of Agricultural Engineering (India), 2023, v. 60, n. 3, p. 251, doi. 10.52151/jae2023603.1811

By:

Poovai, P. D.;
Athmaselvi, K. A.;
Arumuganathan, T.;
Panigrahi, Shubham Subrot;
Rani, C. Indu;
Neelavathi, R.

Publication type:

Article

Polysaccharide based edible coating on sapota fruit.

Published in:

International Agrophysics, 2016, v. 30, n. 4, p. 551, doi. 10.1515/intag-2016-0019

By:

Menezes, Joslin;
Athmaselvi, K. A.

Publication type:

Article

Physical and biochemical properties of selected tropical fruits.

Published in:

International Agrophysics, 2014, v. 28, n. 3, p. 383, doi. 10.2478/intag-2014-0028

By:

Athmaselvi, K. A.;
Jenney, Pandian;
Pavithra, C.;
Roy, Ishita

Publication type:

Article

Impact of pretreatment on colour and texture of watermelon rind.

Published in:

International Agrophysics, 2012, v. 26, n. 3, p. 235, doi. 10.2478/v10247-012-0035-5

By:

Athmaselvi, K. A.;
Alagusundaram, K.;
Kavitha, C. V.;
Arumuganathan, T.

Publication type:

Article

Influence of temperature, voltage gradient and electrode on ascorbic acid degradation kinetics during ohmic heating of tropical fruit pulp.

Published in:

Journal of Food Measurement & Characterization, 2017, v. 11, n. 1, p. 144, doi. 10.1007/s11694-016-9381-5

By:

Athmaselvi, K.;
Kumar, C.;
Poojitha, P.

Publication type:

Article

Rapid estimation and quantification of sucrose content in fruit juices using Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectroscopy.

Published in:

Journal of Food Measurement & Characterization, 2016, v. 10, n. 1, p. 24, doi. 10.1007/s11694-015-9272-1

By:

Nair, Reshma;
Venkatesh, S.;
Athmaselvi, K.;
Thakur, Smridhi

Publication type:

Article

EFFECT OF OSMOTIC DEHYDRATION AND ULTRASOUND TREATMENT ON WATER LOSS AND SOLID GAIN OF WATERMELON RIND.

Published in:

Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 137

By:

Athmaselvi, K. A.;
Arumuganathan, T.

Publication type:

Article

Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating.

Published in:

Food Science & Technology International, 2018, v. 24, n. 8, p. 664, doi. 10.1177/1082013218787069

By:

Poojitha, P.;
Athmaselvi, K. A.

Publication type:

Article