Genitha Immanuel
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View article: Techno-Economic Evaluation of Polybutylene Adipate Terephthalate (PBAT)–Starch–Nanoclay Biodegradable Films for Sustainable Packaging Applications
Techno-Economic Evaluation of Polybutylene Adipate Terephthalate (PBAT)–Starch–Nanoclay Biodegradable Films for Sustainable Packaging Applications Open
Biodegradable packaging materials are increasingly popular as eco-friendly substitutes for petroleum-based plastics. This work assessed the techno-economic viability of PBAT–starch–nanoclay composite films made with different starch conten…
View article: Evaluation of PBAT-Starch Nanoclay Composite Films for Quality Retention of Toast during Storage
Evaluation of PBAT-Starch Nanoclay Composite Films for Quality Retention of Toast during Storage Open
Aims: This study aimed to develop and evaluate nanoclay-reinforced PBAT-starch biodegradable films for toast packaging, with a focus on quality retention and sustainability during storage. Study design: An experimental design was adopted w…
View article: Techno-economic feasibility of different storage modes for wheat and maize
Techno-economic feasibility of different storage modes for wheat and maize Open
This research was conducted to evaluation of Techno-economic feasibility of different Storage modes for Wheat and Maize. Techno-economic feasibility of different storage methods for wheat and maize was analyzed: 40 kg of samples were taken…
View article: Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough
Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough Open
Background: The main aim of this study was to determine the functional and physical characteristics of composite flour prepare with flour of rice, finger millet and xanthan gum which can be with rice flour, finger millet and xanthan gum fl…
View article: Development and Quality Evaluation of Edible Sachet Prepared with Potato Starch
Development and Quality Evaluation of Edible Sachet Prepared with Potato Starch Open
Plastics are made from petroleum and are difficult to biodegrade. Food packaging's goal is to keep food fresh throughout transportation from the factory to the client. Edible starch-based starches can be used to reduce the environmental im…
View article: Impact of Pretreatment of Garden Cress Seed on Rheological Properties for Bread Dough
Impact of Pretreatment of Garden Cress Seed on Rheological Properties for Bread Dough Open
The rheological properties of bread dough made with various ratios of garden cress seed (GCS) and refined wheat flour were investigated. The Brabender Farinograph E, Extensograph E and Amylograph E were used to determine rheological proper…
View article: EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF RIGATONI PASTA ENRICHED WITH AMARANTH, RICE AND RAW BANANA
EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF RIGATONI PASTA ENRICHED WITH AMARANTH, RICE AND RAW BANANA Open
This study was conducted to evaluate the Physico-chemical properties of Rigatoni Pasta enriched with Amaranth, Rice and Raw banana.Rigatoni Pasta was prepared in six treatments in the ratio of 100:0:0 (T 0 ), 0:100:0 (T 00 ), 49:49:2 (T 1 …
View article: EFFECT OF MICROWAVE PRETREATMENT ON QUALITY CHARACTERISTICS OF REFRACTANCE WINDOW DRIED ORANGE PESTIL
EFFECT OF MICROWAVE PRETREATMENT ON QUALITY CHARACTERISTICS OF REFRACTANCE WINDOW DRIED ORANGE PESTIL Open
The goal of the current investigation was to determine how microwave pre-treatment affected Refractance window drying of orange pestil based on its quality criteria like colour, ascorbic acid, total phenolic content, antioxidant activity, …
View article: Oxide-Based Nanocomposites for Food Packaging Application: A Review
Oxide-Based Nanocomposites for Food Packaging Application: A Review Open
Silver nanoparticles and/or nanoclay [particularly montmorillonite] are used in the majority of nanotechnology applications for food packaging. Other nanomaterials, on the other hand, can also be integrated into packaging. Metal oxide nano…
View article: Assessment of Losses in Harvesting and Threshing by Manual Method for Wheat and Maize Crop in Samastipur District, Bihar, India
Assessment of Losses in Harvesting and Threshing by Manual Method for Wheat and Maize Crop in Samastipur District, Bihar, India Open
This research was conducted at Borlaug Institute of South Asia (BISA) Pusa, Bihar to assess the losses in harvesting and threshing by manual methods for wheat and maize. 5 farmers from 15 identified villages were selected from Samastipur d…
View article: Evaluation of Physical and Functional Properties of Composite Flour from Finger Millet, Rice and Guar Gum
Evaluation of Physical and Functional Properties of Composite Flour from Finger Millet, Rice and Guar Gum Open
The objective of this study was to investigate the physical and functional qualities of composite flour made from finger millet (Eluesine coracana), rice flour (Oryza sativa), and guar gum flour (Cyamopsis tetragonoloba). As physicochemica…
View article: Antioxidant Activity of Ethanolic Onion Skin Extracts Produced by Microwave Assisted and Conventional Extraction Methods
Antioxidant Activity of Ethanolic Onion Skin Extracts Produced by Microwave Assisted and Conventional Extraction Methods Open
This experiment focused on determination of antioxidant activity of onion skin (OS), extracted by three techniques i.e. Microwave Assisted Extraction (MAE), Soxhlet and Maceration with three different ethanol (EtOH) concentrations. Total P…
View article: Mechanical and Functional Properties of Biodegradable Films Compounding from Low-density Poly Ethylene (LDPE), Modified Corn Starch (MCS)
Mechanical and Functional Properties of Biodegradable Films Compounding from Low-density Poly Ethylene (LDPE), Modified Corn Starch (MCS) Open
Background: Plastics are well suited as a food packaging material due to their availability, processability, flexibility and seal strength. However, it has the inherent flaw of not being biodegradable. This research focuses on the synthesi…
View article: Effect of Cassava Starch on LDPE as Biodegradable Film and its Physical and Mechanical Properties
Effect of Cassava Starch on LDPE as Biodegradable Film and its Physical and Mechanical Properties Open
Background: Biodegradable plastics are made from starch extracted from renewable biomass. Approximately 50% of the biodegradable plastics used commercially are prepared from starch. The research was undertaken to develop biodegradable film…
View article: Refractance window drying: Influence of drying parameters on drying characteristics and quality attributes of orange pestil
Refractance window drying: Influence of drying parameters on drying characteristics and quality attributes of orange pestil Open
This study was focused on investigating drying traits and quality retention of orange pulp using Refractance Window Drying (RWD) method. The effect of RWD temperature (70, 80 and 90 °C) and orange pulp thickness (2mm and 3mm) on drying tim…
View article: Migration and storage study of food products packed in biodegradable films (LDPE and Modified Corn Starch)
Migration and storage study of food products packed in biodegradable films (LDPE and Modified Corn Starch) Open
This study focuses on the migration and storage properties of biodegradable films made from a blend of Low-Density Poly Ethylene (LDPE) and modified corn starch with food products. The overall migration (OM) from the biodegradable film in …
View article: Comparative evaluation of functional properties of composite flours made from Amaranth, Rice and raw Banana
Comparative evaluation of functional properties of composite flours made from Amaranth, Rice and raw Banana Open
Exploring the functionality of composite flours from Rice, Amaranth and Raw banana for various food products can be advantageous in food industry as it has more benefits. Therefore the purpose of the plan of the current study is to examine…
View article: Effect of vacuum freeze drying on physical quality of button mushroom (Agaricus bisporus)
Effect of vacuum freeze drying on physical quality of button mushroom (Agaricus bisporus) Open
Experiments were conducted to determine the physical quality of vacuum freeze-dried Button Mushrooms. Different treatments without and with blanching, before and after segmenting the mushrooms were taken for study. Three samples of Button …
View article: Migration and storage study of food products packed in biodegradable films (LDPE and Modified Corn Starch)
Migration and storage study of food products packed in biodegradable films (LDPE and Modified Corn Starch) Open
This study focuses on the migration and storage properties of biodegradable films made from a blend of Low-Density Poly Ethylene (LDPE) and modified corn starch with food products. The overall migration (OM) from the biodegradable film in …
View article: Effect of dipping treatments on storage life of fruits and vegetables
Effect of dipping treatments on storage life of fruits and vegetables Open
Minimizing post-harvest losses of horticultural perishables is a very effective way of reducing the area needed for production and/or increasing food availability. This research investigated the effectiveness of dipping treatments on stora…
View article: Effect of calcium chloride & sodium chloride on storage life of vegetables
Effect of calcium chloride & sodium chloride on storage life of vegetables Open
Post harvest losses of horticultural produce are a serious problem in the post-harvest chain, because of the rapid deterioration during handling, transport and storage. Tomatoes and Cucumbers were treated with Calcium Chloride and Sodium C…
View article: Design and Development of Green Pea Depoding Machine
Design and Development of Green Pea Depoding Machine Open
Pea (Pisum sativum L.) is a multipurpose leguminous crop that can provide food and fodder for the small-scale farmer in subsistence agriculture. It is also known as ‘Dry Pea’ and it is called as ‘Matar’ in India. India is one of the larges…
View article: Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment
Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment Open
Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of h…