Publications by authors named "Ashwitha Amin"
Article Synopsis
- The study explores a mathematical model to predict how non-thermal technologies like power ultrasound and high-pressure processing affect the inactivation of microorganisms in food, specifically orange juice.
- Researchers found that using both technologies together led to a synergistic effect, eliminating detectable microorganisms in the juice.
- The developed model can accurately forecast microbial inactivation, making it useful for optimizing food processing techniques and potentially extending the shelf life of fresh juices.
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet.
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