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8篇 您的检索式：作者名="RAMASWAMY HOSAHALLI S"

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		题名	作者	年代	出处	被引量
	1	Viscoelastic properties of sweet potato puree infant food 显示文摘	JASIM AHMED RAMASWAMY HOSAHALLI S	2006	Journal of Food Engineering2006，74，：	1
	2	Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry 显示文摘	Jasim Ahmed Hosahalli S Ramaswamy Anwer Ayad	2007	Journal of cereal science2007，，46：	1
	3	Effect of High Pressure Treatment on Thermal and Rheological Properties of Lentil Flour Slurry 显示文摘	Jasim Ahmed Sunil K Varshney Hosahalli S Ramaswamy	2009	LWT-Food Science and Technology2009，42，：	1
	4	Dimensionless correlations for convective heat transfer in canned particulate fluids under axial rotation processing 显示文摘	Dwivedi Mritunjay Ramaswamy Hosahalli S	2010	Journal of Food Process Engineering2010，33，1：	1
	5	Effect of added oil and modified starch on rheological properties,droplet size distribution,opacity and stability of beverage cloud emulsion显示文摘	Ail R Taherian Patrick Fustier Hosahalli S Ramaswamy	2006	Journal of Food Engineering2006，77，：	1
	6	Viscoelastic properties of sweetpotatopureeinfantfood显示文摘	JASIMAHMED RAMASWAMY HOSAHALLI S	2006	Journal ofFoodEngineering2006，74，：	1
	7	High pressure inactivation kinetics of amylase in apple juice 显示文摘	Esmaeil Riahi Hosahalli S Ramaswamy	2004	Journal of Food Engineering2004，64，：	1
	8	Effect of sonication-cooking on the immunoreactivity of soy slurry from germinated soybeans显示文摘Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and other ultrasound effects,and contribute to some reduction in immunoreactivity(IR)of allergens.This study evaluated the effects of germination and sonication pretreatment in combination with common cooking on lowering the soy allergen IR.Germination was carried out for up to 120 h and ultrasound sonication treatments were given for 20,40 and 60 min at room temperature.Cooking at 100 oC was carried out for 10 to 60 min.The soy allergen IR was evaluated using a commercial sandwich ELISA kit.The combined action of germination,sonication and cooking helped to reduce the soy allergen IR to single digit mg/L levels from the nearly 400 mg/L initial level in the 5%soy slurry(>99%reduction).These levels are lower than the reported threshold values of soy allergens in foods.In addition,the germination and ultrasound process was shown to reduce the anti-nutritional properties and enhance the phenolic and radical scavenging activity by over 50%.	Akshaya Ravindran Hosahalli S Ramaswamy	2023	Food Innovation and Advances2023，2，2：	0

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