Items where Author is "Chakkaravarthi, A."

Article

Hithamani, G. and Harshini, Medappa and Chakkaravarthi, A. and Ramalakshmi, K. and Raghavarao, K. S. M. S. (2018) Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice. Journal of Food Science and Technology, 55 (10). pp. 4356-4362. ISSN 0022-1155

Shanthilal, J. and Baby Latha, R. and Navya, M. C. and Chakkaravarthi, A. and Suvendu, Bhattacharya (2018) Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. Journal of Food Science, 83 (3). pp. 648-660. ISSN 0022-1147

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

Jeevitha, G. C. and Anto, A. and Chakkaravarthi, A. and Umesh Hebbar, H. (2015) Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper. Journal of Food Processing and Preservation, 39 (6). pp. 784-792.

Shipra, Tiwari and Chakkaravarthi, A. and Suvendu, Bhattacharya (2015) Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels. Journal of Food Engineering, 165. pp. 60-65.

Chakkaravarthi, A. and Nagaprabha, P. and Punil Kumar, H. N. and Baby Latha, R. and Suvendu, Bhattacharya (2014) Jilebi 3: Effect of frying conditions on physical characteristics. Journal of Food Science and Technology, 51 (5). pp. 865-874. ISSN 0021-8561

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2013) Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation. Journal of Food Science and Technology, 50 (2). pp. 293-300. ISSN 0022-1155

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi - An Indian traditional sweet: Attributes, manufacturing practices and scope for large scale production. Indian Food Industry. pp. 30-36.

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions. Journal of Food Science and Technology, 46 (6). pp. 543-548.

Pankaj, Sharma and Chakkaravarthi, A. and Vasudeva, Singh and Subramanian, R. (2008) Grinding characteristics and batter quality of rice in different wet grinding systems. Journal of Food Engineering, 88. pp. 499-506.

Chakkaravarthi, A. and Lakshmi, S. and Subramanian, R. and Hegde, V. M. (2008) Kinetics of cooking unsoaked and presoaked rice. Journal of Food Engineering, 84 (2). pp. 181-186.

Lakshmi, S. and Chakkaravarthi, A. and Subramanian, R. and Vasudeva, Singh (2007) Energy consumption in microwave cooking of rice and its comparison with other domestic appliances. Journal of Food Engineering, 78 (2). pp. 715-722.

Tribeni, Das and Subramanian, R. and Chakkaravarthi, A. and Vasudeva, Singh and Ali, S. Z. and Bordoloi, P. K. (2006) Energy conservation in domestic rice cooking. Journal of Food Engineering, 75 (2). pp. 156-166. ISSN 0260-8774

Narayan, A. V. and Nagaraj, Naveen and Umesh Hebbar, H. and Chakkaravarthi, A. and Raghavarao, K. S. M. S. and Nene, Sanjay (2002) Acoustic field-assisted osmotic membrane distillation. Desalination, 147. pp. 149-156.

Walde, S. G. and Balaswamy, K. and Shivaswamy, R. and Chakkaravarthi, A. and Rao, D. G. (1997) Microwave drying and grinding characteristics of gum karaya (Sterculia urens). Journal of Food Engineering, 31 (3). 305-313, 12 ref..

Chakkaravarthi, A. and Math, R. G. and Walde, S. G. and Rao, D. G. (1993) Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering, 20 (4). 381-389, 7 ref..

Walde, S. G. and Math, R. G. and Chakkaravarthi, A. and Rao, D. G. (1992) Preservation of carrots (Daucus carota L.) by dehydration techniques - a review. Indian Food Packer, 46 (6). 37-42, 24 ref..