Works by Muthukumarappan, K.
Results: 47
Application of hydrodynamic cavitation to improve antioxidant activity in sorghum flour and apple pomace.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 335, doi. 10.1016/j.fbp.2016.08.005
- By:
- Publication type:
- Article
Optimizing extrusion pretreatment and big bluestem parameters for enzymatic hydrolysis to produce biofuel using response surface methodology.
- Published in:
- International Journal of Agricultural & Biological Engineering, 2011, v. 4, n. 1, p. 61, doi. 10.3965/j.issn.1934-6344.2011.01.061-074
- By:
- Publication type:
- Article
Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 69, doi. 10.1515/ijfe-2016-0086
- By:
- Publication type:
- Article
Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace-Based Extrudates.
- Published in:
- Journal of Food Process Engineering, 2017, v. 40, n. 3, p. n/a, doi. 10.1111/jfpe.12424
- By:
- Publication type:
- Article
Comparison of Ethyl Acetate with Hexane for Oil Extraction from Various Oilseeds.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 5, p. 743, doi. 10.1007/s11746-015-2644-1
- By:
- Publication type:
- Article
Effects of CDS and Drying Temperature Levels on the Flowability Behavior of DDGS.
- Published in:
- Drying Technology, 2012, v. 30, n. 5, p. 542, doi. 10.1080/07373937.2011.649510
- By:
- Publication type:
- Article
Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal.
- Published in:
- Journal of Applied Microbiology, 2017, v. 123, n. 2, p. 362, doi. 10.1111/jam.13507
- By:
- Publication type:
- Article
Conversion of volatile fatty acids into polyhydroxyalkanoate by Ralstonia eutropha.
- Published in:
- Journal of Applied Microbiology, 2009, v. 106, n. 6, p. 1996, doi. 10.1111/j.1365-2672.2009.04158.x
- By:
- Publication type:
- Article
KINETICS OF NONENZYMATIC BROWNING IN CHEDDAR CHEESE POWDER DURING STORAGE.
- Published in:
- Journal of Food Processing & Preservation, 1997, v. 21, n. 5, p. 379, doi. 10.1111/j.1745-4549.1997.tb00791.x
- By:
- Publication type:
- Article
Sequential Extrusion-Ozone Pretreatment of Switchgrass and Big Bluestem.
- Published in:
- Applied Biochemistry & Biotechnology, 2014, v. 172, n. 7, p. 3656, doi. 10.1007/s12010-014-0811-8
- By:
- Publication type:
- Article
Extrusion Pretreatment of Pine Wood Chips.
- Published in:
- Applied Biochemistry & Biotechnology, 2012, v. 167, n. 1, p. 81, doi. 10.1007/s12010-012-9662-3
- By:
- Publication type:
- Article
Foam Fractionation Technology for Enrichment and Recovery of Cheese Whey Proteins.
- Published in:
- Asian Journal of Dairy & Food Research, 2020, v. 39, n. 3, p. 187, doi. 10.18805/ajdfr.DR-182
- By:
- Publication type:
- Article
Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. E168, doi. 10.1111/j.1750-3841.2007.00330.x
- By:
- Publication type:
- Article
Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 3, p. FEP97, doi. 10.1111/j.1365-2621.2004.tb13370.x
- By:
- Publication type:
- Article
Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2289, doi. 10.1111/j.1365-2621.2003.tb05761.x
- By:
- Publication type:
- Article
Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1404, doi. 10.1111/j.1365-2621.2003.tb09657.x
- By:
- Publication type:
- Article
Optimization of Alkali, Switchgrass, and Extruder Parameters for Maximum Sugar Recovery.
- Published in:
- Chemical Engineering & Technology, 2011, v. 34, n. 9, p. 1413, doi. 10.1002/ceat.201000378
- By:
- Publication type:
- Article
Physical and Flow Properties of Regular and Reduced Fat Distillers Dried Grains with Solubles (DDGS).
- Published in:
- Food & Bioprocess Technology, 2009, v. 2, n. 2, p. 156, doi. 10.1007/s11947-007-0026-x
- By:
- Publication type:
- Article
Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology.
- Published in:
- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 109, doi. 10.1007/s11947-008-0156-9
- By:
- Publication type:
- Article
Physico-chemical characteristics of wheat distillers dried grain with solubles sourced from a Saskatchewan ethanol plant.
- Published in:
- Canadian Biosystem Engineering Journal, 2014, v. 56, p. 3.1, doi. 10.7451/CBE.2014.56.3.1
- By:
- Publication type:
- Article
Effects of varying condensed distillers solubles, drying and cooling temperatures on glass transition temperature of distillers dried grains.
- Published in:
- Canadian Biosystem Engineering Journal, 2011, v. 53, p. 3.9
- By:
- Publication type:
- Article
Applications of ozone, bacteriocins and irradiation in food processing: a review.
- Published in:
- 2005
- By:
- Publication type:
- journal article
EFFECT OF CALCIUM AND PHOSPHORUS, RESIDUAL LACTOSE AND SALT-TO-MOISTURE RATIO ON TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING RIPENING.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 6, p. 711, doi. 10.1111/j.1745-4603.2006.00080.x
- By:
- Publication type:
- Article
EFFECT OF METHOCEL AS A WATER BINDER ON THE LINEAR VISCOELASTIC PROPERTIES OF MOZZARELLA CHEESE DURING EARLY STAGES OF MATURATION.
- Published in:
- Journal of Texture Studies, 2003, v. 34, n. 4, p. 361, doi. 10.1111/j.1745-4603.2003.tb01069.x
- By:
- Publication type:
- Article
A DEVICE FOR EVALUATING MELT/FLOW CHARACTERISTICS OF CHEESES.
- Published in:
- Journal of Texture Studies, 1998, v. 29, n. 1, p. 43, doi. 10.1111/j.1745-4603.1998.tb00152.x
- By:
- Publication type:
- Article
Twin Screw Extrusion of DDGS-Based Aquaculture Feeds.
- Published in:
- Journal of the World Aquaculture Society, 2010, v. 41, p. 1, doi. 10.1111/j.1749-7345.2009.00328.x
- By:
- Publication type:
- Article
Modeling Distillers Dried Grains with Solubles (DDGS) Mass Flow Rate as Affected by Drying and Storage Conditions.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 298, doi. 10.1094/CCHEM-04-16-0114-R
- By:
- Publication type:
- Article
Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 4, p. 406, doi. 10.1094/CCHEM-05-13-0106-R
- By:
- Publication type:
- Article
Artificial Neural Network Modeling of Distillers Dried Grains with Solubles (DDGS) Flowability with Varying Process and Storage Parameters.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 5, p. 480, doi. 10.1094/CCHEM-12-10-0179
- By:
- Publication type:
- Article
Drying Kinetics of Distillers Wet Grains (DWG) Under Varying Condensed Distillers Solubles (CDS) and Temperature Levels.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 5, p. 451, doi. 10.1094/CCHEM-02-11-0018
- By:
- Publication type:
- Article
Twin-Screw Extrusion Processing of Rainbow Trout (Oncorhynchus mykiss) Feeds Using Various Levels of Corn-Based Distillers Dried Grains with Solubles (DDGS).
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 4, p. 363, doi. 10.1094/CCHEM-08-10-0120
- By:
- Publication type:
- Article
Mechanical properties of biorenewable fiber/plastic composites.
- Published in:
- Journal of Applied Polymer Science, 2004, v. 93, n. 5, p. 2484
- By:
- Publication type:
- Article
Improving the standards of care for women having caesarean sections.
- Published in:
- Journal of Obstetrics & Gynaecology, 2000, v. 20, n. 6, p. 584, doi. 10.1080/01443610020001387
- By:
- Publication type:
- Article
Utilization of diets containing graded levels of ethanol production co-products by Nile tilapia T. W. Schaeffer et al. Ethanol production - Nile tilapia.
- Published in:
- Journal of Animal Physiology & Animal Nutrition, 2010, v. 94, n. 6, p. e348, doi. 10.1111/j.1439-0396.2010.01020.x
- By:
- Publication type:
- Article
Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer.
- Published in:
- International Journal of Food Properties, 2013, v. 16, n. 5, p. 1071, doi. 10.1080/10942912.2011.576359
- By:
- Publication type:
- Article
Effect of Starch Sources on Properties of Extrudates Containing DDGS.
- Published in:
- International Journal of Food Properties, 2010, v. 13, n. 5, p. 1012, doi. 10.1080/10942910902937416
- By:
- Publication type:
- Article
Rheological Properties of Sonicated Guar, Xanthan and Pectin Dispersions.
- Published in:
- International Journal of Food Properties, 2010, v. 13, n. 2, p. 223, doi. 10.1080/10942910802317610
- By:
- Publication type:
- Article
Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time.
- Published in:
- International Journal of Food Properties, 2008, v. 11, n. 3, p. 624, doi. 10.1080/10942910701580409
- By:
- Publication type:
- Article
Effect of Ca and P Content, Residual Lactose, and Salt-to-Moisture Ratio on the Model Parameters of Process Cheese Linear Viscoelastic Properties.
- Published in:
- International Journal of Food Properties, 2008, v. 11, n. 3, p. 530, doi. 10.1080/10942910701558645
- By:
- Publication type:
- Article
Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature.
- Published in:
- International Journal of Food Properties, 2008, v. 11, n. 2, p. 282, doi. 10.1080/10942910701329369
- By:
- Publication type:
- Article
Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling.
- Published in:
- International Journal of Food Properties, 2006, v. 9, n. 3, p. 377, doi. 10.1080/10942910600596571
- By:
- Publication type:
- Article
Textural and Rheological Properties of Processed Cheese.
- Published in:
- International Journal of Food Properties, 2004, v. 7, n. 3, p. 519, doi. 10.1081/JFP-200032962
- By:
- Publication type:
- Article
Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature#.
- Published in:
- International Journal of Food Properties, 2004, v. 7, n. 2, p. 239, doi. 10.1081/JFP-120026060
- By:
- Publication type:
- Article
Rheological Properties of Cheddar Cheese During Heating and Cooling.
- Published in:
- International Journal of Food Properties, 2003, v. 6, n. 1, p. 99, doi. 10.1081/JFP-120016627
- By:
- Publication type:
- Article
CHANGES IN FUNCTIONALITY OF SOY-BASED EXTRUDATES DURING SINGLE-SCREW EXTRUSION PROCESSING.
- Published in:
- International Journal of Food Properties, 2002, v. 5, n. 2, p. 379, doi. 10.1081/JFP-120005793
- By:
- Publication type:
- Article
THERMAL PROPERTIES OF CHEDDAR CHEESE: EXPERIMENTAL AND MODELING.
- Published in:
- International Journal of Food Properties, 2001, v. 4, n. 3, p. 383, doi. 10.1081/JFP-100108644
- By:
- Publication type:
- Article
STRESS RELAXATION CHARACTERISTICS OF CHEDDAR CHEESE.
- Published in:
- International Journal of Food Properties, 2001, v. 4, n. 3, p. 469, doi. 10.1081/JFP-100108649
- By:
- Publication type:
- Article