Items where Author is "Sapna, I."

Sapna, I. and Jayadeep, A. (2023) Transformation of endoxylanase treated red rice bran into a potential ready-to-use functional food ingredient through drum drying: Impact on physicochemical, nutraceutical, storage, and product forming properties. Journal of Cereal Science, 110. p. 10364.

Sapna, I. and Jayadeep, A. (2022) Cellulolytic and xylanolytic enzyme combinations in the hydrolysis of red rice bran: A disparity in the release of nutraceuticals and its correlation with bioactivities. LWT - Food Science and Technology, 154. p. 112856. ISSN 0023-6438

Sapna, I. and Jayadeep, A. (2021) Application of pulverization and thermal treatment to pigmented broken rice: insight into flour physical, functional and product forming properties. Journal of Food Science and Technology, 58 (6). pp. 2089-2097. ISSN 0022-1155

Sapna, I. and Jayadeep, A. (2021) Influence of enzyme concentrations in enzymatic bioprocessing of red rice bran: A detailed study on nutraceutical compositions, antioxidant and human LDL oxidation inhibition properties. Food Chemistry, 351. p. 129272. ISSN 0308-8146

Sapna, I. and Jayadeep, A. (2021) Role of endoxylanase and its concentrations in enhancing the nutraceutical components and bioactivities of red rice bran. LWT - Food Science and Technology, 147. p. 111675. ISSN 0023-6438