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Items where Author is "Chanukya, B. S."

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Article

Chanukya, B. S. and Maya, Prakash and Rastogi, N. K. (2017) Extraction of Citric Acid from Fruit Juices Using Supported Liquid Membrane. Journal of Food Processing and Preservation, 41. pp. 1-10.

Chanukya, B. S. and Rastogi, N. K. (2017) Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant. Ultrasonics Sonochemistry, 34. pp. 426-435.

Chanukya, B. S. and Rastogi, N. K. (2016) A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals. Journal of Food Processing and Preservation, 40. pp. 1289-1296.

Chanukya, B. S. and Rastogi, N. K. (2013) Extraction of alcohol from wine and color extracts using liquid emulsion membrane. Separation and Purification Technology, 105. pp. 41-47.

Chanukya, B. S. and Sanketh, Patil and Rastogi, N. K. (2013) Influence of concentration polarization on flux behavior in forward osmosis during desalination using ammonium bicarbonate. Desalination, 312. pp. 39-44.

Chanukya, B. S. and Manish, Kumar and Rastogi, N. K. (2013) Optimization of lactic acid pertraction using liquid emulsion membranes by response surface methodology. Separation and Purification Technology, 111. pp. 1-8.

Chanukya, B. S. and Navin, K. Rastogi (2010) Extraction of alcohol using emulsion liquid membrane consisting of paraffin oil as an organic phase and lecithin as a surfactant. Journal of Chemical Technology and Biotechnology (85). pp. 243-247.

Thesis

Chanukya, B. S. (2015) Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Chanukya, B. S. (2009) De-Alcoholization and Extraction of Organic Acids using Liquid Emulsion Membranes. [Student Project Report]

Chanukya, B. S. and Pradeep, B. P. and Sagar, K. Bhat and Sindhuri, S. S. (2007) Delivery of Bioactive Molecule, b-Carotene - A Pro-Vitamin-A Carotenoid From Natural Source Using Microencapsulation Technique for its better Efficacy. [Student Project Report] (Submitted)

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