Search Results - "Debnath, Sukumar" :: K.UTB vyhledávací portál

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Impact of Purslane (Portulaca oleracea L.) Leaves Extract to Enhance the Anti-oxidant Potential of Edible Oils during Heating

by Shanker, Niharika, Debnath, Sukumar
Published in Journal of Oleo Science (01.01.2019)

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Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures

by Maneesh Kumar, M., Prasad, K., Sarat Chandra, T., Debnath, Sukumar
Published in Journal of the Saudi Society of Agricultural Sciences (01.07.2018)

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Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

by Debnath, Sukumar, Rastogi, Navin K., Gopala Krishna, A.G., Lokesh, B.R.
Published in Food and bioproducts processing (01.04.2012)

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Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying

by Debnath, Sukumar, Prakash, Maya, Lokesh, Belur R.
Published in Food and bioprocess technology (01.07.2012)

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Designing Business School Courses To Promote Student Motivation: An Application of the Job Characteristics Model

by Debnath, Sukumar C., Tandon, Sudhir, Pointer, Lucille V.
Published in Journal of management education (01.12.2007)

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Life cycle assessment of fermentative xylitol production from wheat bran: A comparative evaluation of sulphuric acid and chemical-free wet air oxidation-based pretreatment

by Bhavana, B.K., Mudliar, Sandeep N., Debnath, Sukumar
Published in Journal of cleaner production (15.10.2023)

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Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA

by Areekal, Neha Naijo, Chakkaravarthi, A., Debnath, Sukumar
Published in Journal of food science and technology (01.12.2024)

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Impact of Purslane (Portulaca oleracea L.) Leaves Extract to Enhance the Anti-oxidant Potential of Edible Oils during Heating

by Shanker, Niharika, Debnath, Sukumar
Published in Journal of Oleo Science (2019)

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Effect of vacuum frying on quality attributes of pear (Pyrus communis L) chips and blended oil

by Juvvi, Praneeth, Selvi, Moorthy Karthika, Debnath, Sukumar
Published in Journal of food processing and preservation (01.06.2020)

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Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity

by Shanker, Niharika, Debnath, Sukumar
Published in Journal of food science and technology (01.10.2015)

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Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process

by Bal, Atreyee, Shilpa, H.N., Debnath, Sukumar, Rastogi, Navin Kumar
Published in Innovative food science & emerging technologies (01.08.2024)

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College Student Motivation: An Interdisciplinary Approach to an Integrated Learning Systems Model

by Debnath, Sukumar C.
Published in Journal of behavioral and applied management (01.05.2005)

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Molecular Finger Printing of Nutra-Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium

by Faiza, Sheema, Nasirullah, Debnath, Sukumar
Published in Journal of the American Oil Chemists' Society (01.09.2016)

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Studies on Air Borne Fungi of Tea Seed Orchard at Gaya Ganga Tea Estate of Darjeeling District, West Bengal

by Ghosh, Chandra, Mukherjee, Suvojeet, Sultana, Saini, Das, Priyanka, Chettri, Vivek, Debnath, Sukumar
Published in Current Agriculture Research Journal (05.01.2024)

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Hypolipidemic Effect of Purslane (Portulaca oleracea L.) in Rats Fed on High Cholesterol Diet

by Shanker, Niharika, Debnath, Sukumar
Published in Journal of nutrition & food sciences (2016)

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Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

by Juvvi, Praneeth, Chakkaravarthi, A., Debnath, Sukumar
Published in Journal of food science and technology (01.09.2016)

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Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves

by Shanker, Niharika, Maneesh Kumar, Mediboyina, Juvvi, Praneeth, Debnath, Sukumar
Published in Journal of food science and technology (01.04.2019)

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Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil

by Maneesh Kumar, M., Faiza, Sheema, Debnath, Sukumar, Nasirullah
Published in Journal of food science and technology (01.10.2017)

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Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

by Debnath, Sukumar, Ravi, R., Lokesh, Belur R.
Published in Food chemistry (15.12.2011)

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Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis

by Debnath, Sukumar, Raghavarao, K.S.M.S., Lokesh, Belur R.
Published in Journal of food engineering (01.08.2011)

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