Items where Author is "Sukumar, Debnath"

Article

Praneeth, Juvvi and Selvi, Moorthy Karthika and Sukumar, Debnath (2020) Effect of vacuum frying on quality attributes of pear (Pyrus communis L) chips and blended oil. Journal of Food Processing and Preservation.

Juvvi, P. and Sukumar, Debnath (2020) Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (Sesamum indicum L.). Grasas Y Aceites, 71 (1). pp. 1-12.

Niharika, Shanker and Sukumar, Debnath (2019) Impact of Purslane (Portulaca oleracea L.) Leaves Extract to Enhance the Anti-oxidant Potential of Edible Oils during Heating. Journal of Oleo Science, 68 (4). pp. 321-328.

Niharika, Shanker and Maneesh Kumar, M. and Praneeth, Juvvi and Sukumar, Debnath (2019) Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves. Journal of Food Science and Technology, 56 (4). pp. 1918-1926. ISSN 0022-1155

Niharika, Shanker and Neha, S. Berde and Govindaraju, K. and Sukumar, Debnath (2018) Efficacy of Various Methods of Protein Extraction from Purslane Suitable for Proteome Analysis. International Journal of Research and Analytical Reviews, 5 (4). pp. 451-456.

Maneesh Kumar, M. and Sheema, Faiza and Sukumar, Debnath and Dr., Nasirullah (2017) Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. Journal of Food Science and Technology, 54 (11). pp. 3689-3698. ISSN 0022-1155

Praneeth, Juvvi and Chakkaravarthi, A. and Sukumar, Debnath (2016) Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips. Journal of Food Science and Technology, 53 (9). pp. 3502-3511. ISSN 0021-8561

Niharika, Shanker and Sukumar, Debnath (2016) Hypolipidemic Effect of Purslane (Portulaca oleracea L.) in Rats Fed on High Cholesterol Diet. Journal of Nutrition and Food Sciences, 6 (6). pp. 1-8.

Sheema, Faiza and Dr., Nasirullah and Sukumar, Debnath (2016) Molecular Finger Printing of Nutra‑Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium. Journal of the American Oil Chemists' Society, 93. pp. 1301-1310. ISSN 0003-021X

Niharika, Shanker and Sukumar, Debnath (2015) Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity. Journal of Food Science and Technology, 52 (10). pp. 6631-6638. ISSN 0022-1155

Baby Latha, R. and Sukumar, Debnath and Sarmandal, C. V. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Lokesh, B. R. (2014) Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ. Journal of Food Science and Technology, 51 (1). pp. 124-129.

Sukumar, Debnath and Rastogi, Navin K. and Gopalakrishna, A. G. and Lokesh, B. R. (2012) Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food. Food and Bioproducts Processing, 90 (C2). pp. 249-256.

Sukumar, Debnath and Maya, Prakash and Lokesh, B. R. (2012) Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying. Food and Bioprocess Technology, 5 (5). pp. 1630-1641.

Sukumar, Debnath and Raghavarao, K.S.M.S. and Lokesh, B. R. (2011) Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis. Journal of Food Engineering, 105. pp. 671-679.

Sukumar, Debnath and Ravi, R. and Lokesh, B. R. (2011) Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil. Food Chemistry, 129 (4). pp. 1444-1452.

Sukumar, Debnath and Sriram Kumar, Vidyarthi and Paul Singh, R. (2010) Impact Of Blending Of Frying Oils On Viscosity And Heat Transfer Coefficient At Elevated Temperatures. Journal of Food Process Engineering, 33. pp. 144-161.

Sanjeet, Kumar and Sukumar, Debnath and Umesh Hebbar, H. (2009) Pulsed Infrared Roasting of Groundnuts and its Quality. International Journal of Food Engineering.

Dr., Nasirullah and Sukumar, Debnath and Varsha, Bhargava (2009) A new approach to prepare ω-3 and ω-6 fatty acid rich glycerides from vegetable oils for value added food products. Journal of Food Science and Technology, 46 (4). pp. 374-376.

Ravichandra Ramaprasad, T. and Baskaran, V. and Sukumar, Debnath and Lokesh, B. R. (2006) Shelf life of spray-dried milk formulations supplemented with n-3 fatty acids. Journal of Food Processing and Preservation, 30 (3). 364-378 ; 25 ref..

Praveen Kumar, D. G. and Umesh Hebbar, H. and Sukumar, Debnath and Ramesh, M. N. (2005) Infrared And Hot-Air Drying Of Onions. Journal of Food Processing & Preservation, 29 (2). pp. 132-150.

Sukumar, Debnath and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref..

Thesis

Sukumar, Debnath (2010) Studies on physical, thermal and hydrodynamic properties of interesterified oils. PhD thesis, University of Mysore.