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Browsing by Subject "food quality"

Browsing by Subject "food quality"

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  • Application of Infrared Spectroscopy Techniques for the Assessment of Quality and Safety in Spices: a Review 
    Kaavya, R; Pandiselvam, R; Mohammed, M; Dakshayani, R; Kothakota, A; Ramesh, SV; Cozzolino, D; Ashokkumar, C (Informa UK Limited, 2020-08-08)
    Adulteration of spices has been a major threat in the past decades as it decreases the quality and causes illness to humans. Testing of species is essential for evaluating the quality and safeguards the consumer against ...
  • Biospeckle Laser Technique – a Novel Non-destructive Approach for Food Quality and Safety Detection 
    Pandiselvam, R; Mayookha, V P; Kothakota, Anjineyulu; Ramesh, S V; Thirumdas, Rohit; Juvvi, Praneeth (Elsevier, 2020-03)
    Biospeckle laser technique is an emerging non-destructive, quality detection tool used for the evaluation of biological samples. It is rapid, easy to operate and economical, and assures the quality and safety of the fresh ...
  • 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 ...
  • 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 ...