Items where Author is "Radha, C."

Article

Juhi, Agrawal and Ashwath Kumar, K. and Indrani, D. and Radha, C. (2022) Efect of Moringa oleifera seed four on the rheological, physico‑sensory, protein digestibility and fatty acid profle of cookies. Journal of Food Science and Technology, 59 (12). pp. 4731-4739. ISSN 0022-1155

Romuald Willy, Saa and Edith Fombang, Nig and Radha, C. (2022) Effect of soaking, germination, and roasting on the proximate composition, antinutrient content, and some physicochemical properties of defatted Moringa oleifera seed flour. Journal of Food Processing and Preservation, 46. e16329.

Pravin, Patel and Hitesh, J. and Radha, C. and Vijayendra, S. V. N. and Sandeep, N. Mudliar and Sarada, R. and Chauhan, V. S. (2019) Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization. Journal of Food Science and Technology, 56 (8). pp. 3721-3731. ISSN 0022-1155

Ankit, Jain and Subramanian, R. and Manohar, B. and Radha, C. (2019) Preparation, characterization and functional properties of Moringa oleifera seed protein isolate. Journal of Food Science and Technology, 56 (4). pp. 2093-2104. ISSN 0022-1155

Swetha, M. P. and Radha, C. and Muthukumar, S. P. (2018) Bioaccessibility and bioavailability of Moringa oleifera seed flour polyphenols. Journal of Food Measurement and Characterization, 12. pp. 1917-1926.

Swetha, M. P. and Radha, C. and Muthukumar, S. P. (2018) Effects of bound phenolic from defatted Moringa oleifera seed flour on diet-induced hypercholesterolemic mice. Journal of Food Biochemistry, 42. pp. 1-9. ISSN 1745-4514

Anudeep, Sandanamudi, and Prasanna, V. K. and Shruthi, M. Adya and Radha, C. (2016) Characterization of soluble dietary fiber from Moringa oleifera seeds and its immunomodulatory effects. International Journal of Biological Macromolecules, 91. pp. 656-662.

Anudeep, Sandanamudi, and Kishan, R.Bharadwaj and Radha, C. (2016) Data for chitin binding activity of Moringa seed resistant protein(MSRP). Data in Brief, 9. pp. 335-337.

Vishwanath, S. Vallabha and Indira, T. N. and Jyothi Lakshmi, A. and Radha, C. and Purnima Kaul, Tiku (2015) Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients. Journal of Food Science and Technology, 52 (12). pp. 8252-8259. ISSN 0022-1155

Ankit, Jain and Maya, Prakash and Radha, C. (2015) Extraction and evaluation of functional properties of groundnut protein concentrate. Journal of Food Science and Technology, 52 (10). pp. 6655-6662. ISSN 0022-1155

Ogunsina, B. S. and Indira, T. N. and Bhatnagar, A. S. and Radha, C. (2014) Quality characteristics and stability of Moringa oleifera seed oil of Indian origin. Journal of Food Science and Technology, 51 (3). pp. 503-510. ISSN 0022-1155

Govardhan Singh, R. S. and Negi, P. S. and Radha, C. (2013) Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour. Journal of Functional Foods, 5. 1883 -1891.

Ogunsina, B. S. and Bhatnagar, A. S. and Indira, T. N. and Radha, C. (2012) The Proximate Composition of African Bush Mango Kernels (Irvingia gabonensis) And Characteristics Of Its Oil. Ife Journal of Science, 14 (1). pp. 177-183.

Govardhan Singh, R. S. and Ogunsina, B. S. and Radha, C. (2011) Protein Extractability from Defatted Moringa Oleifera Lam. Seeds Flour. lfe Journal of ScIence, 13 (1). pp. 121-127.

Ogunsina, B. S. and Radha, C. and Indrani, D. (2011) Quality Characteristics of Bread and Cookies Enriched with Debittered Moringa Oleifera Seed Flour. International Journal of Food Sciences and Nutrition, 62 (2). pp. 185-194.

Babatunde, S. Ogunsina and Radha, C. and Govardhan Singh, R. S. (2010) Physicochemical and functional properties of full-fat and defatted Moringa oleifera kernel flour. International Journal of Food Science and Technology, 45. pp. 2433-2439.

Hegde, Ujwal and Jyothi Lakshmi, A. and Radha, C. and Ramesh Kumar, P. and Prakash, Jamuna (2009) Effect of soya protein on the dialysability of exogenous iron and zinc. Food Chemistry, In Pre. ISSN 0308-8146 (In Press)

Radha, C. and Prakash, V. (2009) Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification. Food Science and Technology International, 15 . pp. 453-463.

Radha, C. and Ramesh Kumar, Parigi and Prakash, V. (2008) Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour. Journal of the Science of Food and Agriculture, 88. pp. 336-343.

Bhaskar, N. and Benila, T. and Radha, C. and Lalitha, R. Gowda (2008) Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology, 99 (2). pp. 335-43. ISSN 0960-8524

Radha, C. and Parigi Ramesh, Kumar and Prakash, V. (2008) Preparation and characterization of a protein hydrolysate from an oilseed flour mixture. Food Chemistry, 106 (3). pp. 1166-1174.

Bhaskar, N. and Modi, V. K. and Govindaraju, K. and Radha, C. and Lalitha, R. Gowda (2007) Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. Bioresource technology, 98 (2). pp. 388-94. ISSN 0960-8524

Rhicha, Sinha. and Radha, C. and Jamuna, Prakash and Purnima Kaul, Tiku (2007) Whey protein hydrolysate: functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry, 101 (4). pp. 1501-1508.

Radha, C. and Muralidhara, B. K. and Kumar, P. R. and Tasneem, R. and Prakash, V. (1998) Thermal stabilization of multimeric proteins: a case study with alpha-globulin. Indian Journal of Biochemistry and Biophysics, 35 (2). pp. 76-85. ISSN 0301-1208

Rajendran, S. and Radha, C. and Prakash, V. (1995) Mechanism of solvent-induced thermal stabilization of alpha-amylase from Bacillus amyloliquefaciens. International Journal of Peptide and Protein Research, 45 (2). pp. 122-8. ISSN 0367-8377

Thesis

Radha, C. (2006) Enzymatic and physical modifications for the preparation and utilization of soy flour for better functional properties. Doctoral thesis, Central Food Technological Research Institute.