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Browsing by Author "Shanker, M A"

Browsing by Author "Shanker, M A"

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  • The influence of non-thermal technologies on color pigments of food materials: An updated review 
    Pandiselvam, R; Mitharwal, S; Rani, P; Shanker, M A; Kumar, A; Aslam, R; Barut, Y T; Kothakota, A; Rustagi, S; Bhati, D; Siddiqui, S A; Siddiqui, M W; Ramniwas, S; Aliyeva, A; Khaneghah, A M (Elsevier, 2023)
    The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of ...
  • Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective 
    Shanker, M A; Krishnan, R; Kumar, G S; Mohammed, T; Hymavathi, A S; Ragesh, N; George, S; Rana, S S; Abdullah, S (Elsevier, 2024-06)
    Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory ...
  • Ozone Applications in Milk and Meat Industry 
    Khanashyam, A C; Shanker, M A; Kothakota, A; Mahanti, N K; Pandiselvam, R (Taylor & Francis, 2022-01-02)
    Ozone is a GRAS certified cost-effective and eco-friendly technology whose application in food industry is gaining momentum in recent years. It is a powerful oxidizing agent and has a broad spectrum of anti-microbial ...