2 results match your criteria: "(formerly Indian Institute of Food Processing and Technology)[Affiliation]"
Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk.
Allergol Immunopathol (Madr)
March 2023
Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T, formerly Indian Institute of Food Processing and Technology), Ministry of Food Processing Industries (MoFPI), Government of India, Pudukkottai Road, Thanjavur, Tamil Nadu, India;
Background: Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds.
Objective: The present study aimed to evaluate the effect of cold plasma processing on structural changes in proteins, and thereby the alteration of allergenicity in sesame milk.
Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax.
Food Chem
December 2022
Department of Food Engineering, National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur, (formerly Indian Institute of Food Processing and Technology), Tamil Nadu, India. Electronic address:
The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW).
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