Items where Author is "Chetan Nayak, A."

Chethana, S. and Chetan Nayak, A. and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2015) Single step aqueous two-phase extraction for downstream processing of C-phycocyanin from Spirulina platensis. Journal of Food Science and Technology, 52 (4). pp. 2415-2421.

Chetan Nayak, A. and Rastogi, N. K. (2013) Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology. Food Research International, 50. pp. 550-556.

Chetan Nayak, A. and Valluri, Satya Sriram and Rastogi, Navin K. (2011) Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis. Journal of Food Engineering, 106. pp. 48-52.

Chetan Nayak, A. and Navin, K. Rastogi (2010) Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy. Separation and Purification Technology, 71 (2). pp. 144-151. ISSN 1383-5866

Chetan Nayak, A. and Navin, K. Rastogi and Raghavarao, K.S.M.S. (2010) Bioactive Constituents Present in Garcinia Indica Choisy and its Potential Food Applications: A Review. International Journal of Food Properties, 13. pp. 441-453.

Chetan Nayak, A. and Srinivas, P. and Rastogi, Navin K. (2010) Characterisation of anthocyanins from Garcinia indica Choisy. Food Chemistry, 118 (3). pp. 719-724. ISSN 0308-8146 (In Press)

Chetan Nayak, A. and Rastogi, N. K. (2010) Comparison of osmotic membrane distillation and forward osmosis membrane processes for concentration of anthocyanin. Desalination and Water Treatment, 16. pp. 134-145.

Chetan Nayak, A. and Rastogi, Navin K. (2010) Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying. Drying Technology, 28. pp. 1396-1404.

Chetan Nayak, A. (2010) Integrated Downstream Processing involving Biocompatible methods for Extraction, Purification and Concentration of Anthocyanin, a Natural Colourant. PhD thesis, University of Mysore.

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Baskaran, V. and Usha Devi, A. and Chetan Nayak, A. and Kudachikar, V. B. (2007) Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging. Radiation Physics and Chemistry, 76 (6). pp. 1042-1049.

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Chetan Nayak, A. and Suguna, K. and Rastogi, N. K. (2006) Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots. Journal of Food Engineering, 74 (1). pp. 134-142. ISSN 0260-8774

Chetan Nayak, A. and Chethana, S. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2006) Enhanced mass transfer during solid–liquid extraction of gamma-irradiated red beetroot. Radiation Physics and Chemistry, 75 (1). pp. 173-178. ISSN 0969-806X

Chetan Nayak, A. (2003) Liquid-liquid extraction for downstream processing of biomolecules. [Student Project Report] (Submitted)