Synopsis of recent research by authors named "Chidanand D V"
- Recent research by Chidanand D V focuses on the enhancement of functional properties in various plant-based food components, including grass pea flour and white finger millet starch, through innovative processing methods such as germination, dehulling, and high-pressure processing.
- Findings indicate that processes like germination can improve nutritional profiles and bioactive properties while dehulling can alter functional characteristics, such as fat content and foaming properties, providing insights for food formulation.
- Additionally, his work emphasizes the significance of extraction methodologies and processing technologies in improving the quality of plant-derived products, such as rice bran oil, and the potential health benefits of traditional South Indian fruits through their bioactive components.
