Skip to main content

4 Result(s)

within Article Remove this filter Chandan Das Remove this filter Food Science Remove this filter

and

  1. No Access

    Article

    Development of Colorimetric pH Indicator Paper Using Anthocyanin for Rapid Quality Monitoring of Liquid Food

    In the present investigation, a paper-based pH indicator was developed using anthocyanin from purple rice bran for rapid food quality monitoring. The efficiency of the indicator was studied in different buffer...

    Amit Baran Das, V. V. Goud, Chandan Das… in Journal of Packaging Technology and Resear… (2021)

  2. No Access

    Article

    Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

    The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable cen...

    Amit Baran Das, Vaibhav V. Goud, Chandan Das in Food Science and Biotechnology (2021)

  3. No Access

    Article

    Feasibility of Low-Cost Kaolin–Based Ceramic Membranes for Organic Lagernaria siceraria Juice Production

    This article addresses the technical and cost competitiveness of microfiltration and centrifugation to produce organic clarified bottle gourd juice. The microfiltration (MF) process was conducted for fresh and...

    Sushma Chakraborty, Chandan Das, Ramagopal Uppaluri in Food and Bioprocess Technology (2020)

  4. No Access

    Article

    Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity

    The extraction process of phenolic contents from black and purple rice bran in acetone, ethanol, and water, was optimized using rotatable central composite design (RCCD). Results of the study suggested that et...

    Amit Baran Das, V. V. Goud, Chandan Das in Journal of Food Measurement and Characterization (2018)