Items where Author is "Niranjan, Professor Keshavan"
Group by: Item Type | No Grouping Number of items: 81. Article
Muchlisyiyah, Jhauharotul
Zainal Abidin, Munira
Kumar, Rahul, Oruna-Concha, Maria Jose Augusto, Ana, Simões, Tiago, Novais, Sara C., Mitchell, Geoffrey, Lemos, Marco F. L., Niranjan, Keshavan and Silva, Susana F. J. (2022) An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples. Food Research International, 161. 111884. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2022.111884 Yap, Shu Khang, Chin, Nyuk Ling, Shah, Nor Nadiah Abdul Karim, Than, Leslie Thian Lung and Niranjan, Keshavan (2022) Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis. Journal of the Science of Food and Agriculture, 102 (12). pp. 5440-5451. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.11898 Augusto, Ana, Miranda, Andreia, Costa, Leonor, Pinheiro, Joaquina, Campos, Maria J., Raimundo, Délio, Pedrosa, Rui, Mitchell, Geoffrey, Niranjan, Keshavan and Silva, Susana F. J. (2022) A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut apple. Journal of Food Processing and Preservation, 46 (7). e16630. ISSN 1745-4549 doi: https://doi.org/10.1111/jfpp.16630
Augusto, Ana
Reboleira, João, Silva, Susana, Chatzifragkou, Afroditi
Abd Hadi, Husna Madihah, Tan, Chin Ping Pandey, Vivek Kumar, Upadhyay, Siddh Nath, Niranjan, Keshavan and Mishra, Pradeep Kumar (2020) Antimicrobial biodegradable chitosan-based composite nano-layers for food packaging. International Journal of Biological Macromolecules, 157. pp. 212-219. ISSN 0141-8130 doi: https://doi.org/10.1016/j.ijbiomac.2020.04.149
Naksang, Porawan Mat Yusoff, Masni, Niranjan, Keshavan, Mason, Onyinye A. and Gordon, Michael H. (2020) Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage. Journal of the Science of Food and Agriculture, 100 (4). pp. 1588-1597. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.10167 Zainal Abidin, Munira, Kourmentza, Constantina, Karatzas, Kimon Andreas and Niranjan, Keshavan (2019) Enzymatic hydrolysis of thermally pre‐treated chitin and antimicrobial activity of N,N'‐diacetylchitobiose. Journal of Chemical Technology and Biotechnology, 94 (8). pp. 2529-2536. ISSN 1097-4660 doi: https://doi.org/10.1002/jctb.6043 Mokhtar, Wan Mohammad Fadli Wan, Ghawi, Sameer Khalil and Niranjan, Keshavan (2019) Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss. Drying Technology, 37 (7). pp. 885-895. ISSN 1532-2300 doi: https://doi.org/10.1080/07373937.2018.1473418 Sharma, Nitya, Alam, Tanweer, Goyal, S.K., Fatma, Sana, Pathania, Sheetaal and Niranjan, Keshavan (2018) Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge. Journal of Food Science, 83 (12). pp. 3076-3084. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.14371 Sharma, Nitya, Goyal, S. K., Alam, Tanweer, Fatma, Sana, Chaoruangrit, Araya and Niranjan, Keshavan (2018) Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated Foxtail millet grains. Journal of Cereal Science, 83. pp. 162-170. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2018.08.013 Okunade, Olukayode, Niranjan, Keshavan, Ghawi, Sameer K., Kuhnle, Gunter and Methven, Lisa (2018) Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli. Molecular Nutrition & Food Research, 62 (18). 1700980. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.201700980 Kaewjumpol, Geerada, Oruna-Concha, Maria J., Niranjan, Keshavan and Thawornchinsombut, Supawan (2018) The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction. Journal of the Science of Food and Agriculture, 98 (9). pp. 3290-3298. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.8832 Sharma, Nitya, Goyal, S. K., Alam, Tanweer, Fatma, Sana and Niranjan, Keshavan (2018) Effect of germination on the functional and moisture sorption properties of high pressure processed foxtail millet grain flour. Food and Bioprocess Technology, 11 (1). pp. 209-222. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-017-2007-z Zainal Abidin, Munira, Junqueira-Gonçalves, Maria Paula, Khutoryanskiy, Vitaliy and Niranjan, Keshavan (2017) Intensifying chitin hydrolysis by adjunct treatments – an overview. Journal of Chemical Technology and Biotechnology, 92 (11). pp. 2787-2798. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.5208 Uzunlu, Sinan and Niranjan, Keshavan (2017) Laboratory antimicrobial activity of cinnamaldehyde and pomegranate-based polycaprolactone films. Journal of Applied Polymer Science, 134 (39). 45347. ISSN 0021-8995 doi: https://doi.org/10.1002/app.45347 Junqueira-Goncalves, Maria Paula, Salinas, Gonzalo E., Bruna, Julio E. and Niranjan, Keshavan (2017) An assessment of lactobiopolymer-Montmorillonite (MMT) composites for dip coating applications on fresh strawberries. Journal of the Science of Food and Agriculture, 97 (6). pp. 1846-1853. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.7985 Niranjan, Keshavan (2017) Re-engineering food engineering. The Chemical Engineer, 909. pp. 30-33. ISSN 0302-0797 Mat Yusoff, Masni Binti, Gordon, Michael H., Ezeh, Onyinye and Niranjan, Keshavan (2017) High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innovative Food Science and Emerging Technologies, 39. pp. 129-136. ISSN 1466-8564 doi: https://doi.org/10.1016/j.ifset.2016.11.014 Ezeh, Onyinye, Niranjan, Keshavan and Gordon, Michael H. (2016) Effect of enzyme pre-treatments on bioactive compounds in extracted Tiger Nut oil and sugars in residual meals. Journal of the American Oil Chemists Society, 93 (11). pp. 1541-1549. ISSN 0003-021X doi: https://doi.org/10.1007/s11746-016-2883-9 Finten, G., Agüero, M.V., Jagus, R.J. and Niranjan, K. (2016) High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.). LWT-Food Science and Technology, 73. pp. 74-79. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2016.05.043 Niranjan, Keshavan (2016) A possible reconceptualization of food engineering discipline. Food and Bioproducts Processing, 99. pp. 78-89. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2016.04.003 Hongkulsup, Choosit, Khutoryanskiy, Vitaliy and Niranjan, Keshavan (2016) Enzyme assisted extraction of chitin from shrimp shells (Litopenaeus vannamei). Journal of Chemical Technology and Biotechnology, 91 (5). pp. 1250-1256. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.4714 Junqueira-Gonçalves, Maria Paula, Alarcon, Érica and Niranjan, Keshavan (2016) The efficacy of potassium sorbate-coated packaging to control postharvest gray mold in raspberries, blackberries, and blueberries. Postharvest Biology and Technology, 111. pp. 205-208. ISSN 0925-5214 doi: https://doi.org/10.1016/j.postharvbio.2015.09.014 Jimenez-Junca, Carlos, Sher, Alexander, Gumy, Jean-Claude and Niranjan, Keshavan (2015) Production of milk foams by steam injection: the effects of steam pressure and nozzle design. Journal of Food Engineering, 166. pp. 247-254. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2015.05.035 Okunade, O. A., Ghawi, S. K., Methven, Lisa and Niranjan, Keshavan (2015) Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds. Food Chemistry, 187. pp. 485-490. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.04.054 Ezeh, Onyinye, Gordon, Mike and Niranjan, Keshavan (2015) Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: moisture content, particle size, high pressure and enzymatic pre-treatment effects. Food Chemistry, 194. pp. 354-361. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.07.151 Lertwanawatana, Proyphon, Frazier, Richard and Niranjan, Keshavan (2015) High pressure intensification of cassava resistant starch (RS3) yields. Food Chemistry, 181. pp. 85-93. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.005 Teruel, M. d. R., Gordon, Mike, Linares, M. B., Garrido, M. D., Ahromrit, A. and Niranjan, Keshavan (2015) A comparative study of the characteristics of French Fries produced by deep fat frying and air frying. Journal of Food Science, 80 (2). E349-E358. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12753 Al-Khusaibi, Mohammed, Tarmizi, Azmil Haizam Ahmad and Niranjan, Keshavan (2015) On the possibility of non-fat frying using molten glucose. Journal of Food Science, 80 (1). E66-E72. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12713 Ghawi, Sameer Khalil, Shen, Yuchi, Niranjan, Keshavan and Methven, Lisa (2014) Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science, 79 (9). S1756-S1762. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12556 Mat Yusoff, Masni, Gordon, Mike and Niranjan, Keshavan (2014) Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trends in Food Science and Technology, 41 (1). pp. 60-82. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2014.09.003 Ghawi, Sameer Khalil, Methven, Lisa and Niranjan, Keshavan (2013) The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chemistry, 138 (2-3). pp. 1734-1741. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.10.119 Al-Habsi, Nasser, Davis, Fred and Niranjan, Keshavan (2013) Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and viscosity measurements and their use to examine the setting propensity of honey. Journal of Food Science, 78 (6). E845-E852. ISSN 1750-3841 doi: https://doi.org/10.1111/1750-3841.12103 Ahmad Tarmizi, Azmil Haizam and Niranjan, Keshavan (2013) Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage. Food and Bioprocess Technology, 6 (2). pp. 489-497. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-011-0685-5 Ahmad Tarmizi, Azmil Haizam, Niranjan, Keshavan and Gordon, Michael (2013) Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application. Food Chemistry, 136 (2). pp. 902-908. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.08.001 Ramayya, Nidhi, Niranjan, Keshavan and Duncan, Eric (2012) Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes. Journal of Food Science and Technology, 49 (6). pp. 721-728. ISSN 0975-8402 doi: https://doi.org/10.1007/s13197-010-0215-x Guadarrama-Lezama, Andrea Yazmin , Dorantes-Alvarez, Lidia, Jaramillo-Flores, Maria Eugenia, Pérez-Alonso, César, Niranjan, Keshavan, Gutiérrez-López, Gustavo Fidel and Alamilla-Beltrán, Liliana (2012) Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112 (1-2). pp. 29-37. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2012.03.032 Al-Khusaibi, Mohammed K. and Niranjan, Keshavan (2012) The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices. Food and Bioprocess Technology, 5 (6). pp. 2392-2400. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-011-0562-2 Al-Khusaibi, M., Gordon, Mike, Lovegrove, Julie A. and Niranjan, Keshavan (2012) Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. International Journal of Food Science and Technology, 47 (8). pp. 1701-1709. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2012.03024.x Ghawi, Sameer K., Methven, Lisa, Rastall, R. R. and Niranjan, Keshavan (2012) Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study. Food Chemistry, 131 (4). pp. 1240-1247. ISSN 0308-8146 Ahmad Tarmizi, Azmil H. and Niranjan, Keshavan (2012) Combination of moderate vacuum frying with high vacuum drainage: relationship between process conditions and oil uptake. Food and Bioprocess Technology, 6 (10). pp. 2600-2608. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-012-0921-7 Al-Habsi, Nasser A. and Niranjan, Keshavan (2012) Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey. Food Chemistry, 135 (3). pp. 1448-1454. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.06.012 Al-Khusaibi, M, Gordon, Mike, Lovegrove, Julie and Niranjan, Keshavan (2011) Provenance of the oil in par-fried french fries after finish frying. Journal of Food Science, 77 (1). E32-E36. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2011.02460.x Jimenez Junca, Carlos A., Gumy, Jean Claude, Sher, Alexander and Niranjan, Keshavan (2011) Rheology of milk foams produced by steam injection. Journal of Food Science, 75 (9). E569-E575. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2011.02387.x Mayachiew, P., Devahastin, S., Mackey, B.M. and Niranjan, K. (2010) Effects of drying methods and conditions on antimicrobial activity of edible chitosan films enriched with galangal extract. Food Research International , 43 (1). pp. 125-132. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2009.09.006 Haizam Ahmad Tarmizi, Azmil and Niranjan, Keshavan (2010) The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. Journal of Food Science, 75 (9). E572-E579. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2010.01819.x Nema, P.K., Ramayya, N., Duncan, E. and Niranjan, K. (2008) Potato glycoalkaloids: formation and strategies for mitigation. Journal of the Science of Food and Agriculture, 88 (11). pp. 1869-1881. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.3302 Haedelt, J., Beckett, S.T. and Niranjan, K. (2007) Bubble-included chocolate: relating structure with sensory response. Journal of Food Science, 72 (3). E138-E142. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2007.00313.x Adebowale, Y.A., Adeyemi, I.A., Oshodi, A.A. and Niranjan, K. (2007) Isolation, fractionation and characterisation of proteins from Mucuna bean. Food Chemistry, 104 (1). pp. 287-299. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.11.050 Ahromrit, A., Ledward, D.A. and Niranjan, K. (2007) Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice. Journal of Food Engineering, 79 (3). pp. 834-841. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2006.03.003 Rastogi, N.K., Raghavarao, K.S.M.S., Balasubramaniam, V.M., Niranjan, K. and Knorr, D. (2007) Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47 (1). pp. 69-112. ISSN 1040-8398 doi: https://doi.org/10.1080/10408390600626420 Ahromrit, A., Ledward, D.A. and Niranjan, K. (2006) High pressure induced water uptake characteristics of Thai glutinous rice. Journal of Food Engineering, 72 (3). pp. 225-233. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2004.11.013 Jakubczyk, E. and Niranjan, K. (2006) Transient development of whipped cream properties. Journal of Food Engineering, 77 (1). pp. 79-83. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2005.06.046 Dubert-Ferrandon, A., Niranjan, K. and Grandison, A.S. (2006) A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy. Journal of Dairy Research, 73 (4). pp. 423-430. ISSN 0022-0299 doi: https://doi.org/10.1017/s0022029906001907 Chockchaisawasdee, S., Athanasopoulos, V.I., Niranjan, K. and Rastall, R.A. (2005) Synthesis of galacto-oligosaccharide from lactose using beta-galactosidase from Kluyveromyces lactis: studies on batch and continuous UF membrane-fitted bioreactors. Biotechnology and Bioengineering, 89 (4). pp. 434-443. ISSN 0006-3592 doi: https://doi.org/10.1002/bit.20357 Haedelt, J., Pyle, D.L., Beckett, S.T. and Niranjan, K. (2005) Vacuum-induced bubble formation in liquid-tempered chocolate. Journal of Food Science, 70 (2). E159-E164. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1365-2621.2005.tb07090.x Athanasopoulos, V.I., Niranjan, K. and Rastall, R.A. (2005) The production, purification and characterisation of two novel alpha-D-mannosidases from Aspergillus phoenicis. Carbohydrate Research, 340 (4). pp. 609-617. ISSN 0008-6215 doi: https://doi.org/10.1016/j.carres.2005.01.005 Athanasopoulos, V.I., Niranjan, K. and Rastall, R.A. (2004) Regioselective synthesis of mannobiose and mannotriose by reverse hydrolysis using a novel 1,6-alpha-D-mannosidase from Aspergillus phoenicis. Journal of Molecular Catalysis B-Enzymatic, 27 (4-6). pp. 215-219. ISSN 1381-1177 doi: https://doi.org/10.1016/j.molcatb.2003.12.001 Khare, A.S. and Niranjan, K. (2004) The effect of vessel diameter on time dependent gas hold-up variations in highly viscous impeller agitated liquids. Chemical Engineering and Processing, 43 (4). pp. 571-573. ISSN 0255-2701 doi: https://doi.org/10.1016/s0255-2701(03)00044-8 Book or Report Section
Singh, Ishita Niranjan, Keshavan (2022) Elements of fluid flow. In: Niranjan, Keshavan (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 23-50, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_2 Niranjan, Keshavan (2022) Elements of heat transfer. In: Niranjan, Keshavan (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 51-80, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_3 Niranjan, Keshavan (2022) Elements of mass transfer. In: Niranjan, Keshavan (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 81-102, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_4 Niranjan, Keshavan (2022) Mass and energy balances. In: Niranjan, Keshavan (ed.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 1-21, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_1 Niranjan, Keshavan (2022) Phase and reaction equilibrium, and phase transitions. In: Niranjan, Keshavan (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 125-143, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_6 Niranjan, Keshavan (2022) Reaction kinetics. In: Niranjan, Keshavan (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 103-124, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_5 Niranjan, Keshavan (2022) Thermal processing of foods. In: Niranjan, Keshavan (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 145-159, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_7 Niranjan, Keshavan (2022) An engineering view of the fate of food in the gastrointestinal tract (GIT). In: Niranjan, Keshavan (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 179-197, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_9 Niranjan, Keshavan (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, Keshavan (ed.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 199-217, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_10 Niranjan, Keshavan (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, Keshavan (ed.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 161-178, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_8 Niranjan, Keshavan (2021) Re-engineering Bachelor’s degree curriculum in Food Engineering: hypothesis and proposal. In: Juliano, Pablo, Knoerzer, Kai, Sellahewa, Jayantha, Nguyen, Minh H. and Buckow, Roman (eds.) Food Engineering innovations across the Food Supply Chain. Elsevier, London, pp. 411-420, 216. ISBN 9780128212929 Mondal, Arpita and Niranjan, Keshavan (2019) The role of bubbles in the development of food structure. In: Spyropoulos, Fotis, Lazidis, Aris and Norton, Ian (eds.) Handbook of Food Structure Development. Royal Society of Chemistry, pp. 93-114. ISBN 9781788016155 doi: https://doi.org/10.1039/9781788016155-00093 Silva, C., Livings, S., Sher, A. , Niranjan, K., Espiga, A. and Gumy, J.-C. (2008) Formation and stability of milk foams. In: Campbell, G.M., Scanlon, M.G. and Pyle, D.L. (eds.) Bubbles in food 2: novelty, health, and luxury. AACC International , St. Paul, Minnesota, pp. 153-161. ISBN 9781891127595 Khare, A.S. and Niranjan, K. (2003) Gas hold-up structure in impeller agitated aerobic bioreactors. In: Gutiérrez-López, G.F. and Barbosa-Cánovas, G.V. (eds.) Food science and food biotechnology. CRC Press, Florida, pp. 105-118. ISBN 9781566768924 doi: https://doi.org/10.1201/9780203009536.ch4 BookNiranjan, Keshavan (2022) Engineering principles for food process and product realization. Food Engineering Series. Springer, Cham. ISBN 9783031075704 doi: https://doi.org/10.1007/978-3-031-07570-4 |
