Nagamaniammai Govindarajan
Kattankulathur, TN 603203, India
Last Updated: 09/26/2026
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Found 12 publications
Comparative characterization of protein isolates from treated and un-treatedRed kidney bean (Phaseolus vulgaris) and horsegram (Macrotyloma uniflorum) with commercial pea protein (Pisum Sativum): Nutritional, functional, in vitro digestibility and structural perspectives.
Journal: Food chemistry
Published: June 16, 2025
Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgaris L).
Journal: Plant foods for human nutrition (Dordrecht, Netherlands)
Published: November 02, 2024
Biosynthesis of food flavor (cinnamaldehyde) using whole cells /immobilized biocatalysts (Candida parapsilosis MTCC 1744).
Journal: Journal of food science and technology
Published: October 09, 2024
Effect of partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties.
Journal: Journal of food science and technology
Published: September 03, 2024
Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique.
Journal: Food chemistry
Published: August 21, 2024
Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review.
Journal: Journal of food science and technology
Published: July 29, 2024
Effect of drying technique on physiochemical and nutritional properties of Eleusine coracana (finger millet) porridge powder.
Journal: Journal of food science and technology
Published: April 18, 2023
Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana.
Journal: Frontiers in nutrition
Published: April 11, 2023
Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder.
Journal: Journal of food science and technology
Published: March 14, 2022
Functional foods and their impact on health.
Journal: Journal of food science and technology
Published: June 23, 2021
Fortification methods of coenzyme Q10 in yogurt and its health functionality-a review.
Journal: Frontiers in bioscience (Scholar edition)
Published: February 21, 2021
Showing 1-12 of 12
Last Updated: 09/26/2026