Search Results - "Sasikumar, Raju"

Some Studies on Effectiveness of Different Insole Materials in Occupational Shoes on Plantar Pressure Redistribution During Balanced Standing and Normal Straight Gait.

Authors: Sasikumar, Raju Sankarapandian, Sankarasabapathi Arungalai Vendan, Subbaiah et al.

Source: Arabian Journal for Science & Engineering (Springer Science & Business Media B.V. ). Feb2026, Vol. 51 Issue 3, p2785-2803. 19p.

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review.

Authors: Sasikumar, Raju Gupta, Ayush T, Selva Kumar et al.

Source: Journal of the Science of Food & Agriculture. Jun2026, p1. 12p. 4 Illustrations.

Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network.

Authors: Sasikumar, Raju Mangang, Irengbam Barun Vivek, Kambhampati et al.

Source: Journal of Food Process Engineering. Dec2023, Vol. 46 Issue 12, p1-13. 13p.

Subjects: Peppers, Bell pepper, Mathematical ability, Vitamin A, Capsicum annuum, Plant polyphenols, Mathematical models

Effect of thermosonication on physicochemical and anti‐nutritional properties of blood fruit beverage.

Authors: Sasikumar, Raju Jaiswal, Amit K.

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-12. 12p.

Subjects: Fruit, Fruit juices, Vitamin C, Fruit processing, Beverage industry, Fruit industry, Nutritional status

Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice.

Authors: Sasikumar, Raju Jaiswal, Amit K.

Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-19. 19p.

Subjects: Fruit juices, Fruit juice processing, Food preservation, Polyphenol oxidase, Leuconostoc mesenteroides

Physicochemical Characterization and Mass Modeling of Blood Fruit (Haematocarpus Validus) – An Underutilized Fruit of Northeastern India.

Authors: Sasikumar, Raju Vivek, Kambhampati Chakkaravarthi, Saravanan et al.

Source: International Journal of Fruit Science. 2021, Vol. 21 Issue 1, p12-25. 14p.

GC-HRMS screening of bioactive compounds responsible for antimicrobial and antioxidant activities of blood fruit (Haematocarpus validus Bakh. F. Ex Forman) of North-East India.

Authors: Sasikumar, Raju Das, Dipak Saravanan, Chakkaravarthi et al.

Source: Archives of Microbiology. Dec2020, Vol. 202 Issue 10, p2643-2654. 12p.

THERMOSONICATION ASSISTED EXTRACTION OF BLOOD FRUIT (HAEMATOCARPUS VALIDUS) JUICE AND PROCESS OPTIMIZATION THROUGH RESPONSE SURFACE METHODOLOGY.

Authors: Sasikumar, Raju Chutia, Hammend S. C., Deka

Source: Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2019, Vol. 9 Issue 2, p228-235. 8p.

Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit (Haematocarpusvalidus Bakh.F. Ex Forman) seed protein isolate.

Authors: Sasikumar, Raju Vivek, Kambhampati Jaiswal, Amit K.

Source: Journal of Food Processing & Preservation. Jun2021, Vol. 45 Issue 6, p1-14. 14p.

Subjects: Seed proteins, Spray drying, Fruit seeds, Lactic acid fermentation, Amino acids, Flavor, Pharmaceutical powders

Effects of extraction methods and solvents on the bioactive compounds, antioxidant activity, and storage stability of anthocyanin rich blood fruit (Haematocarpus validus) extracts.

Authors: Sasikumar, Raju Das, Dipak Jaiswal, Amit Kumar

Source: Journal of Food Processing & Preservation. May2021, Vol. 45 Issue 5, p1-10. 10p.

Subjects: Anthocyanins, Fruit extracts, Bioactive compounds, Solvent extraction, Fruit, Extraction techniques, Consumption (Economics)

Qualitative properties of spray‐dried blood fruit (Haematocarpus validus) powder and its sorption isotherms.

Authors: Sasikumar, Raju Das, Mrityunjoy Sahu, Jatindra Kumar et al.

Source: Journal of Food Process Engineering. Apr2020, Vol. 43 Issue 4, p1-12. 12p.

Subjects: Maltodextrin, Distribution isotherms (Chromatography), Particle size distribution, Fruit juice processing, Powders, Scanning electron microscopes

CONSUMER PREFERENCE STUDY ON COMBINED ULTRASOUND AND SODIUM HYPOCHLORITE TREATED FRESHCUT KIWIFRUITS COATED WITH CHITOSAN USING THE FUZZY LOGIC APPROACH.

Authors: Vivek, Kambhampati Singh, Singam Suranjoy Sasikumar, Raju et al.

Source: Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2021, Vol. 11 Issue 1, p1-5. 5p.

Effect of eggshell powder on polyvinyl ester composite: A statistical correlation on mechanical strength.

Authors: Babu, Kumba Anand Paramasivam, Baranitharan Vijayananth, Kavimani et al.

Source: Environmental Progress & Sustainable Energy. Jul2024, Vol. 43 Issue 4, p1-14. 14p.

Optimization of the Microwave‐Assisted Extraction of Total Phenolic Compounds (TPCs) From Almond Skins Through Artificial Neural Networks (ANNs) and Assessment of the Antioxidant and Antihyperglycemic Activity of the Extracts.

Authors: Harkat-Madouri, Lila Touati, Hanane Boulekbache-Makhlouf, Lila et al.

Source: Journal of Food Processing & Preservation. 1/8/2025, Vol. 2025, p1-14. 14p.

Subjects: Artificial neural networks, Almond, Response surfaces (Statistics), Iron ions, Hydroxyl group

A COmplex PRoportional ASsessment and Gray Relational Analysis methodology hybrid optimization of compression ignition engine distinctiveness fuelled by dual feed stock pyrolysis of Annona squamosa seed particles and Aegle marmelos pressed seed cake pyrolytic liquid‐diesel opus

Authors: Raju, Sasikumar Paramasivam, Baranitharan

Source: Environmental Progress & Sustainable Energy. Sep2023, Vol. 42 Issue 5, p1-14. 14p.

Effects of thermosonication process on inactivation of Escherichia coli and Saccharomyces cerevisiae and its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life.

Authors: Sasikumar, Raju Pradhan, Dristhi Deka, Sankar Chandra

Source: Journal of Food Processing & Preservation. Nov2019, Vol. 43 Issue 11, pN.PAG-N.PAG. 1p.

Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus) juice.

Authors: Raju, Sasikumar Deka, Sankar C.

Source: Journal of Food Processing & Preservation. Aug2018, Vol. 42 Issue 8, pN.PAG-N.PAG. 1p.