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Results 1-10 of 35 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2017-11-24
OPTIMIZATION OF SINGLE CELL PROTEIN PRODUCTION FROM BANANA FRUIT JUICE USING PALMYRAH TODDY MIX UNDER LIQUID FERMENTATION SYSTEM
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2017
Effect of Different Blanching Methods on Antioxidant Properties of Selected Green Leafy Vegetables
Rohini, B.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
COMPARATIVE STUDY OF SINGLE CELL PROTEIN PRODUCTION WITH BAKER’S YEAST AND MIXED CULTURE OF TODDY FROM PAPAW FRUIT JUICE
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2017
PRODUCTION OF SINGLE CELL PROTEIN USING MIXED CULTURE OF TODDY WITH BANANA FRUIT JUICE – A COST EFFECTIVE METHOD
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2017
Bioethanol Production from Sour Orange (Citrus aurantium) Fruit Juice using Baker’s Yeast
Sukanthan, Y.
;
Vasantharuba, S.
;
Kapilan, R.
2019
Effect of Different Cooking Methods on the Antioxidant properties of Bitter gourd (Mormodica charantia) Cultivated in Jaffna District
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan,S.
2018
The effect of boiling, stir-frying and microwave cooking methods on the antioxidant potential of local brinjal variety (Solanum melongina) available in Jaffna district
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
Isolation of Potential Bacteriocin-Producing Lactic Acid Bacteria from Fermented Food Products Showing Antimicrobial Activity
Keerthini,S.
;
Vasantharuba, S.
;
Kapilan, R.
2018
Evaluation of Antioxidant properties of Cassia auriculata L. Flower Extracts.
Kajani, S.
;
Vasantharuba, S.
;
Sivakanthan, S. S.
2017
Production and Crystallization of Citric acid from Sour Orange (Citrus aurantium) Juice using Aspergillus niger
Sukanthan, Y.
;
Vasantharuba, S.
;
Kapilan, R.
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Author
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Kapilan, R.
8
Sivakanthan, S.
7
Thanuja, S.
4
Balakumar, S.
4
Sarathadevi, R.
3
Arumugam, T.
3
Banumathi, P.
3
Premalatha, M.R.
3
Srivijeindran, S.
2
Banusha, S.
.
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Antioxidants
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total flavonoid content
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total phenolic content
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Baker’s yeast
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Brinjal
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