Karthik D.,SASTRA University |
Vijayarekha K.,SASTRA University |
Polish Journal of Environmental Studies | Year: 2014
Water is a jewel of our Earth. Purity of water should be maintained for healthy living. Due to industrialization, the environment is polluted and the purity of water is lost. Various parameters are used for testing the quality of drinking water and for the present study electrical conductivity, pH, TDS, chloride, and total hardness of the ground water at Gerugambakkam industrial area in Chennai, India, have been measured. Our aim is to identify if the quality of tested water is acceptable or not for drinking. As multivariates are present, principal component analysis, a widely used method in chemometry is employed for ground water profiling.
Jagadish R.S.,Indian Central Food Technological Research Institute |
Divyashree K.N.,Indian Central Food Technological Research Institute |
Viswanath P.,Indian Central Food Technological Research Institute |
Srinivas P.,Flavours |
Raj B.,Indian Central Food Technological Research Institute
Carbohydrate Polymers | Year: 2012
Chitosan derivatives such as N-vanillyl chitosan and 4-hydroxybenzyl chitosan were prepared by reacting chitosan with 4-hydroxy-3-methoxybenzaldehyde (vanillin) and 4-hydroxybenzaldehyde. Amino groups on chitosan reacts with these aldehydes to form a Schiff base intermediate, which is later on converted into N-alkyl chitosans by reduction with sodium cyanoborohydride. The chemical reaction was monitored by 1H NMR spectroscopy and the absence of aldehydic proton at 9.83 ppm in NMR spectra was observed for both the modified chitosan derivatives confirming the reaction. Modified chitosan films were later prepared by solution casting method and their physico-mechanical, barrier, optical and thermal properties were studied. The results clearly indicated significant change in tensile strength, water vapour transmission rate, and haze properties of modified chitosans. Modified chitosan films were also studied for their antimicrobial activity against Aspergillus flavus. The results showed a marked reduction of aflatoxins produced by the fungus in the presence of the N-vanillyl chitosan and 4-hydroxybenzyl chitosan film discs to 98.9% and non-detectable levels, respectively. © 2011 Elsevier Ltd. All Rights Reserved.
Flavours | Date: 2013-07-02
The invention relates to a curcuminoid composition with enhanced bioavailability derived from fresh turmeric rhizomes and a process for its preparation.
Flavours | Date: 2014-08-05
A process for the complete fractionation of cocoa beans with zero waste into various value-added ingredients, a composition comprising cocoa polyphones/procyanidins and soluble dietary fiber, and a water dispersible and sustained release formulation of cocoa polyphones with cocoa soluble dietary fiber capable of forming a colloidal dispersion of bioactive cocoa polyphones in gastric fluid.
Flavours | Date: 2015-06-10
The present invention relates to a method for the preparation of the instant water soluble, stable, phytonutrient rich spice/herb extracts exhibiting significant antioxidant and other bioactivities, in a ready to use form and a composition for beverage and food applications to deliver physiologically relevant amounts of phytonutrients per serving without taste or aroma issue and in organic quality. The composition derived in the present invention include the bioactive phytonutrient molecules along with its natural counter parts comprising mainly proteins, carbohydrates and dietary fibre of the spice and/or herb.