Laxmi Ananthanarayan
Laxmi Ananthanarayan
Associate Professor, FETD, Institute of Chemical Technology
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Zitiert von
Zitiert von
Glucose oxidase—an overview
SB Bankar, MV Bule, RS Singhal, L Ananthanarayan
Biotechnology advances 27 (4), 489-501, 2009
Enzyme stability and stabilization—aqueous and non-aqueous environment
PV Iyer, L Ananthanarayan
Process biochemistry 43 (10), 1019-1032, 2008
Enzyme aided extraction of lycopene from tomato tissues
SM Choudhari, L Ananthanarayan
Food chemistry 102 (1), 77-81, 2007
Use of metabolic stimulators and inhibitors for enhanced production of β-carotene and lycopene by Blakeslea trispora NRRL 2895 and 2896
SM Choudhari, L Ananthanarayan, RS Singhal
Bioresource technology 99 (8), 3166-3173, 2008
Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality
SK Ghodke, L Ananthanarayan, L Rodrigues
Food Chemistry 112 (4), 1010-1015, 2009
Optimization of Aspergillus niger Fermentation for the Production of Glucose Oxidase
SB Bankar, MV Bule, RS Singhal, L Ananthanarayan
Food and Bioprocess Technology 2, 344-352, 2009
Antioxidant activity of selected foodstuffs
NS Kelawala, L Ananthanarayan
International Journal of Food Sciences and Nutrition 55 (6), 511-516, 2004
Staling of chapatti (Indian unleavened flat bread)
IM Shaikh, SK Ghodke, L Ananthanarayan
Food Chemistry 101 (1), 113-119, 2007
Three phase partitioning as a novel method for purification of ragi (Eleusine coracana) bifunctional amylase/protease inhibitor
L Saxena, BK Iyer, L Ananthanarayan
Process Biochemistry 42 (3), 491-495, 2007
n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits
NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan
Food Hydrocolloids 55, 179-188, 2016
Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter
BK Iyer, RS Singhal, L Ananthanarayan
Journal of food science and technology 50, 1114-1121, 2013
Purification, identification, and characterization of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from alcalase digested horse gram flour
B Bhaskar, L Ananthanarayan, S Jamdar
Lwt 103, 155-161, 2019
Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks
Y Gat, L Ananthanarayan
Journal of food science and technology 52, 2634-2645, 2015
Green synthesis of silver nanoparticles using sapota fruit waste and evaluation of their antimicrobial activity
C Vishwasrao, B Momin, L Ananthanarayan
Waste and Biomass Valorization 10, 2353-2363, 2019
Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings
C Vishwasrao, L Ananthanarayan
Journal of food science and technology 53, 1966-1974, 2016
Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage
P Nisha, L Ananthanarayan, RS Singhal
Food Hydrocolloids 19 (2), 179-186, 2005
Use of the backslopping method for accelerated and nutritionally enriched idli fermentation
N Shrivastava, L Ananthanarayan
Journal of the Science of Food and Agriculture 95 (10), 2081-2087, 2015
Effect of α-amylase addition on fermentation of idli—a popular south Indian cereal—Legume-based snack food
BK Iyer, L Ananthanarayan
LWT-Food Science and Technology 41 (6), 1053-1059, 2008
Effect of transglutaminase treatment on properties of coconut protein-guar gum composite film
KL Sorde, L Ananthanarayan
Lwt 115, 108422, 2019
Starch digestibility and glycaemic index of selected Indian traditional foods: Effects of added ingredients
S Giri, A Banerji, SS Lele, L Ananthanarayan
International Journal of Food Properties 20 (sup1), S290-S305, 2017
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