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Browsing Library by Author "Arasaratnam, V."

Browsing Library by Author "Arasaratnam, V."

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  • Changes in carbohydrates and amylolytic activity during malting of a local variety of rice 
    Chandrasekar, K.; Arasaratnam, V. (Vingnanam Journal of Science, 2012)
    A local variety of paddy, “Mottaikarupan” was selected for this study. Both paddy and its dehusked unpolished rice grains were steeped and allowed to germinate. Steep liquor analysis revealed that there was an increase in ...
  • CHANGES IN MACROMOLECULES OF RICE DURING MALTING 
    Chandrasekar, K.; Arasaratnam, V.; Balasubramaniam, K. (Jaffna Science Association, 2000)
    Cereals malts are rich in enzymes and soluble materials, which could be used in the food industry. Several studies were made by others on malting of rice, wheat, barley, corn, oat and millet. This paper presents the changes ...
  • EXTRACTION AND KINETIC STUDIES OF THE PROTEASE FROM MALTED RICE 
    Chandrasekar, K.; Arasaratnam, V.; Balasubramaniam, K. (Jaffna Science Association, 2000)
    The existence of proteolytic enzymes in wheat and barley flours has been recognized since early in the century. The present study deals with the extraction and kinetics studies carried-out with rice malt protease obtained ...
  • MALTING OF RICE AND STUDIES ON ITS AMYLASE 
    Chandrasekar, K.; Arasaratnam, V.; Balasubramaniam, K. (Jaffna Science Association, 1999)
    Cereal malts are important sources of amylases, which could be used in the food industry. This paper presents the extraction and kinetic studies carried out with rice malt amylase. Germination of rice grains was carried ...