Devaraju R.

• Doctor of Philosophy
• Teaching faculty at Dairy Science College

Non-thermal, chemical-free, low-cost method of shelf-life extension of paneer

The cultural relationship between people and plant coexists from ancient time. People are dependent on plants for food, medicine, shelter and for fulfilment of various other needs and it will continue as long as humankind exists on earth. Various needs of human are fulfilled by readily and abundantly available plant, many such plants are now best k...

Coconut (Cocos nucifera) is a member of the palm family and is highly regarded in India for its several culinary and non-culinary uses. It is believed that every part of the coconut tree (palm) has some human use, especially the fruit, which has three main parts. The external fibrous husk called coir, the intermediate hardest stone called shell and...

The deterioration of food products may be caused by numerous sources, including physiological breakdown, moisture loss, and microbes. The deterioration of high moisture foods mainly horticultural crops is temperature related and hence reducing the product temperature results in less deterioration and increased shelf life. Vacuum cooling has proven...

BACKGROUND Bioactive peptides derived from milk proteins are recognized as functional foods, but their consumption is limited by undesirable or bitter flavour, poor stability, and low bioavailability. Electrospinning is a versatile process for encapsulation of various bioactive compounds in the form of nanosized fibres, which can circumvent these d...

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultraso...

Fibers are of two type’s natural fiber and synthetic fiber. Natural fibers include those made from plant and animal sources. The natural fiber composites can be very cost effective material and have turned out to be an alternative solution to the ever depleting petroleum sources and have reduced the nuisance of pollution. The production of complete...

Natural food bioactives have several functional properties that provide various health benefits to human beings. However, the bioactives in their free form undergo epimerization, oxidation, and other deteriorative reactions during processing and storage. Their acclaimed functional properties and health benefits are often not realized due to harsh c...

Farmers can make natural fungicides which would help in plant protection against fungal attack.There are various natural fungicides which can be prepared by the farmer by using everything natural and very low on cost. Milk and its products such as butter milk; whey can be used as a natural fungicide to control fungus in various crops. The use of mi...

The dairy industry handles a large amount of perishable liquid milk, which has to be processed or converted into value added products. This process consumes a great amount of fuel and electricity per year accounting to a higher production cost. There is a greater concern to minimize the use of energy to save cost and forward hands to conserve natur...

This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heat...

The dairy processing industry engaged in the conversion of raw milk to consumable dairy products consumes billion worth of purchased fuels and electricity per year. Energy efficiency improvement is an important way to reduce these costs and to increase predictable earnings, especially in times of high energy price volatility. The dairy manufacturin...