P., Prabhasankar: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

Don't use scam websites

1

Low glycemic index ingredients and modified starches in wheat based food processing: A review

Bharath Kumar, S., Prabhasankar, P.

Journal:

Trends in Food Science & Technology

Year:

2014

Language:

english

File:

PDF, 296 KB

english, 2014

2

INFLUENCE OF ADDITIVES ON FUNCTIONAL AND NUTRITIONAL QUALITY CHARACTERISTICS OF BLACK GRAM FLOUR INCORPORATED PASTA

S. MADHUMITHA, P. PRABHASANKAR

Journal:

Journal of Texture Studies

Year:

2011

Language:

english

File:

PDF, 682 KB

english, 2011

3

STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET (ELEUCINA CORACANA) AND GREEN BANANA (MUSA PARADISIACA) FLOURS

MURALI KRISHNAN, P. PRABHASANKAR

Journal:

Journal of Texture Studies

Year:

2010

Language:

english

File:

PDF, 505 KB

english, 2010

4

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

P. Prabhasankar, P. Ganesan, N. Bhaskar, A. Hirose, Nimishmol Stephen, Lalitha R. Gowda, M. Hosokawa, K. Miyashita

Journal:

Year:

2009

Language:

english

File:

PDF, 314 KB

english, 2009

5

Design, development and performance evaluation of chapati press cum vermicelli extruder

M. N. Gurushree, C. R. Nandini, K. Pratheeksha, P. Prabhasankar, Gangadharappa Gundabhakthara Hosamane

Journal:

Journal of Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 309 KB

english, 2011

6

Antioxidants in Bakery Products: A Review

Nanditha, B., Prabhasankar, P.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2008

Language:

english

File:

PDF, 259 KB

english, 2008

7

Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough

Sarabhai, Swati, Prabhasankar, P.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 210 KB

english, 2015

8

Chapati Making Quality of Whole Wheat Flour ( Atta ) Obtained by Various Processing Techniques

Inamdar, Aashitosh A., Sakhare, Suresh D., Prabhasankar, P.

Journal:

Journal of Food Processing and Preservation

Year:

2015

Language:

english

File:

PDF, 500 KB

english, 2015

9

Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour ( Atta ) and its Chapati Making Quality

Inamdar, Aashitosh A., Prabhasankar, P.

Journal:

Journal of Food Processing and Preservation

Year:

2016

Language:

english

File:

PDF, 380 KB

english, 2016

10

Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta

Djeukeu, W. Asongni, Gouado, I., Leng, Marlyse S., Vijaykrishnaraj, M., Prabhasankar, P.

Journal:

Journal of Food Measurement and Characterization

Year:

2017

Language:

english

File:

PDF, 1004 KB

english, 2017

11

A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

Bharath Kumar, S., Prabhasankar, P.

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 619 KB

english, 2015

12

Influence of enzymes on rheological, microstructure and quality characteristics of parotta—an unleavened Indian flat bread

P Prabhasankar, D Indrani, R Jyotsna, G Venkateswara Rao

Journal:

Journal of the Science of Food and Agriculture

Year:

2004

Language:

english

File:

PDF, 392 KB

english, 2004

13

Effect of additives on the quality and microstructure of vermicelli made fromTriticum aestivum

R. Jyotsna, P. Prabhasankar, D. Indrani, G.Venkateswara Rao

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 630 KB

english, 2004

14

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

D. Indrani, P. Prabhasankar, Jyotsna Rajiv, G. Venkateswara Rao

Journal:

Food Research International

Year:

2007

Language:

english

File:

PDF, 833 KB

english, 2007

15

Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes

Christopher R. Daubert, Heather M. Hudson, E. Allen Foegeding, P. Prabhasankar

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2006

Language:

english

File:

PDF, 291 KB

english, 2006

16

Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food

Krishnan, Murali, Prabhasankar, P.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2012

Language:

english

File:

PDF, 166 KB

english, 2012

17

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments

Fuad, Tina, Prabhasankar, P.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2010

Language:

english

File:

PDF, 176 KB

english, 2010

18

Removal rates of antibiotics in four sewage treatment plants in South India

Prabhasankar, Valiparambil Prabhakaranunni, Joshua, Derrick Ian, Balakrishna, Keshava, Siddiqui, Iyanee Faroza, Taniyasu, Sachi, Yamashita, Nobuyoshi, Kannan, Kurunthachalam, Akiba, Masato, Praveenkum

Journal:

Environmental Science and Pollution Research

Year:

2016

Language:

english

File:

PDF, 537 KB

english, 2016

19

Effect of Micronization of Maize on Quality Characteristics of Pasta

Deepa, C., Sarabhai, Swati, Prabhasankar, P., Hebbar, H. Umesh

Journal:

Cereal Chemistry

Year:

2017

Language:

english

File:

PDF, 1.51 MB

english, 2017

20

Effect of whole hempseed flour incorporation on the rheological, microstructural and nutritional characteristics of chapati â Indian flatbread

Sharma, Shivani, Prabhasankar, Pichan

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 3.64 MB

2020

21

Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety

P. Prabhasankar, Jyotsna Rajiv, D. Indrani, G. Venkateswara Rao

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 658 KB

english, 2007

22

Distribution of free lipids and their fractions in wheat flour milled streams

P Prabhasankar, M Vijaya Kumar, B.R Lokesh, P Haridas Rao

Journal:

Year:

2000

Language:

english

File:

PDF, 335 KB

english, 2000

23

Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough

Dasappa Indrani, Pichan Prabhasankar, Jyotsna Rajiv, Gandham Rao

Journal:

European Food Research and Technology

Year:

2002

Language:

english

File:

PDF, 161 KB

english, 2002

24

Chemical, rheological and parotta making characteristics of flourmill streams

D. Indrani, Jyotsna Rajiv, P. Prabhasankar, G. Venkateswara Rao

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 179 KB

english, 2003

25

Effect of different milling methods on chemical composition of whole wheat flour

Pichan Prabhasankar, Punaroor Haridas Rao

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 106 KB

english, 2001

26

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

C. Purnima, P. R. Ramasarma, P. Prabhasankar

Journal:

Journal of Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 552 KB

english, 2012

27

Scanning electron microscopic and electrophoretic studies of the baking process of south Indian parotta—an unleavened flat bread

P Prabhasankar, D Indrani, Jyotsna Rajiv, G Venkateswara Rao

Journal:

Year:

2003

Language:

english

File:

PDF, 386 KB

english, 2003

28

Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by Enzymes

D. INDRANI, P. PRABHASANKAR, J. RAJIV, G. VENKATESWARA RAO

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 5.48 MB

english, 2003

29

Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels

R. JYOTSNA, P. PRABHASANKAR, D. INDRANI, G. VENKATESWARA RAO

Journal:

Journal of Food Science

Year:

2004

Language:

english

File:

PDF, 1.22 MB

english, 2004

30

Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta

Fuad, Tina, Prabhasankar, Pichan

Journal:

Food and Bioprocess Technology

Year:

2012

Language:

english

File:

PDF, 666 KB

english, 2012

31

A study on development of Gluten free pasta and its biochemical and immunological validation

S. Susanna, P. Prabhasankar

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 1.07 MB

english, 2013

32

Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits

Bajaj, Shivani, Urooj, Asna, Prabhasankar, P.

Journal:

International Journal of Food Properties

Year:

2006

Language:

english

File:

PDF, 120 KB

english, 2006

33

Prebiotics: Application in Bakery and Pasta Products

S., Padma Ishwarya, P., Prabhasankar

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2014

Language:

english

File:

PDF, 226 KB

english, 2014

34

Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics

Rajeswari, G., Susanna, S., Prabhasankar, P., Venkateswara Rao, G.

Journal:

Food Bioscience

Year:

2013

Language:

english

File:

PDF, 1.45 MB

english, 2013

35

Influence of health based ingredient and its hydrocolloid blends on noodle processing

Porwal, Vaibhav B., Bharath Kumar, S., Madhumathi, R., Prabhasankar, P.

Journal:

Journal of Food Measurement and Characterization

Year:

2014

Language:

english

File:

PDF, 1.80 MB

english, 2014

36

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta

Prabhasankar, P., Ganesan, P., Bhaskar, N.

Journal:

Food Science and Technology International

Year:

2009

Language:

english

File:

PDF, 760 KB

english, 2009

37

Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

Vijaykrishnaraj, M., Bharath Kumar, S., Prabhasankar, P.

Journal:

Journal of Food Measurement and Characterization

Year:

2015

Language:

english

File:

PDF, 785 KB

english, 2015

38

Marine protein hydrolysates: their present and future perspectives in food chemistry – a review

Vijaykrishnaraj, M., Prabhasankar, P.

Journal:

Year:

2015

Language:

english

File:

PDF, 1.78 MB

english, 2015

39

Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index

Bharath Kumar, S., Prabhasankar, P.

Journal:

Journal of Food Measurement and Characterization

Year:

2015

Language:

english

File:

PDF, 2.71 MB

english, 2015

40

Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological and Bread Making Properties of Wheat Flour Doughs

Sakhare, Suresh D., Prabhasankar, P.

Journal:

Journal of Food Processing and Preservation

Year:

2016

Language:

english

File:

PDF, 317 KB

english, 2016

41

Shelf stability of low glycemic index noodles: its physico-chemical evaluation

Bharath Kumar, S., Prabhasankar, P.

Journal:

Journal of Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 1.06 MB

english, 2018

42

The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification

Naveen Kumar, J. K., Muthukumar, S. P., Prabhasankar, P.

Journal:

Journal of Food Science and Technology

Year:

2019

File:

PDF, 621 KB

2019

43

The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification

Naveen Kumar, J. K., Muthukumar, S. P., Prabhasankar, P.

Journal:

Journal of Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 621 KB

english, 2019

44

Functional properties of roller mill processed fenugreek fractions

Sakhare, Suresh D., Inamdar, Aashitosh A., Prabhasankar, P.

Journal:

Journal of Food Measurement and Characterization

Year:

2020

File:

PDF, 698 KB

2020

45

Influence of tetraploid wheat ( Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility

Bharath, Adguru Papanna, Kathalsar, Ashwath Kumar, Chandrashekhar, Soumya, Prabhasankar, Pichan

Journal:

International Journal of Food Science & Technology

Year:

2020

File:

PDF, 723 KB

2020

46

Influence of natural antioxidants and their carry-through property in biscuit processing

Bheema Rao Nanditha, Bhabani Sankar Jena, Pichan Prabhasankar

Journal:

Journal of the Science of Food and Agriculture

Year:

2009

Language:

english

File:

PDF, 474 KB

english, 2009

47

Novel solid-state fluorodensitometric method for the determination of haptens in protein—hapten conjugates: Demonstration with a toxic glycoside of Cleistanthus collinus

G. Ragupathi, P. Prabhasankar, P. Chandra Sekharan, K.S. Annapoorani, C. Damodaran

Journal:

Journal of Chromatography B: Biomedical Sciences and Applications

Year:

1992

Language:

english

File:

PDF, 305 KB

english, 1992

48

Enzyme-linked immunosorbent assay (ELISA) for the determination of the toxic glycoside cleistanthin B

G. Ragupathi, P. Prabhasankar, P. Chandra Sekharan, K.S. Annapoorani, C. Damodaran

Journal:

Forensic Science International

Year:

1992

Language:

english

File:

PDF, 646 KB

english, 1992

49

Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill

G.H. Gangadharappa, R. Ramakrishna, P. Prabhasankar

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 639 KB

english, 2008

50

Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality

Journal:

Year:

2002

Language:

english

File:

PDF, 207 KB

english, 2002

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@z-lib.do

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски