Browsing UCO - Graduate Works and Theses by Author "Bhargava, Kanika"
Now showing items 1-9 of 9
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Application of cinnamon oil nanoemulsion to control foodborne bacteria such as listeria SP, and salmonella SP, on melon.
Paudel, Sumit Kumar (2017)Listeria and Salmonella related recalls and outbreaks are of major concern to the melon industry. Cinnamon oil has shown its usefulness in food treatment due to strong antifungal, antiviral, and antibacterial activities. ... -
Characterization of mealworm powder and its fortification in all-purpose flour bread
Akbaran, Mojdeh (2019)In the face of increasing population globally, food security has become a worldwide concern especially in the developing countries. Protein is mainly derived from animal food, and the demand for access to live stock, land, ... -
Effect of cinnamon oil nano-emulsion to control the foodborne bacteria Salmonella spp. on mung beans and sprouts
Joshi, Shivam (2022)Foodborne outbreaks due to Salmonella in pulses and legumes have increased recently. Essential oils extracted from plants have been recognized for their effectiveness in food preservations. It is due to their strong ... -
Formulation and application of cinnamon oil-chitosan emulsion coating to increase the internal quality and shelf life of shelled eggs.
Vandyousefi, Sarvenaz (2014)Eggs are one of the most versatile and nutritious foods and a good source of high- quality protein, vitamins, and minerals. However, as time passes, eggs' internal quality deteriorates due to evaporation of carbon dioxide ... -
Formulation, optimization and sensory acceptance study of gluten free chickpea fortified finger millet tortillas.
Shakya, Kritika (2016)Researches have shown potential health benefits of finger millet in many health conditions due to its nutritional content. However, absence of gluten in this flour prevents binding properties required to formulate tortillas. ... -
Fortification of yogurt with chickpea flour enhances overall quality of yogurt.
Chen, Xi (2016)Yogurt is well known for its health promoting properties. Chickpea flour has been suggested to increase the growth of probiotic bacteria during yogurt production, however, studies on the effects of dried beans flour on ... -
Functional insect protein extracts for food applications.
Vadivelu Amarender, Rashmi (2019)Entomology, or the consumption of insects has been extensively accepted worldwide but is uncommon in the United States. There has been positive research on the sustainability, renewability, nutrition and safety of crickets ... -
Raffinose extract from navy beans decreases fermentation time and enhances overall quality of yogurt.
Ita, Maureen M. (2016)The consumption of pulses is gaining popularity in recent times due to the awareness of health benefits associated with this food group. Despite this awareness, pulses are still not being used. In order to increase ...