Jaydeep Dave

Jaydeep Dave
Mahidol University | MU · Faculty of Medical Technology

Doctor of Philosophy

About

18
Publications
18,057
Reads
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154
Citations
Additional affiliations
November 2020 - February 2021
King Mongkut's Institute of Technology Ladkrabang
Position
  • Research Assistant
Description
  • Doctoral Student- Ph.D. in Food Science
October 2018 - November 2020
Central Food Technological Research Institute
Position
  • Research Assistant

Publications

Publications (18)
Article
This study explored the untapped potential of green pea pods, a significant byproduct of pea processing, as a valuable resource. Conventional solvent extraction and ultrasound assisted extraction (UAE) were employed to obtain methanolic extracts. Varying sonicator power and time revealed distinct antioxidant activities in eight extracts (UAE1-8). I...
Article
Full-text available
This study investigated the impact of sequential deposition of whey protein isolate (WPI) and fish gelatin (FG) on primary o/w emulsions containing 5% catfish oil at concentrations of 0.1–0.75%. Initially, the emulsions were stabilized using 0.5% FG and WPI. The study also examined the influence of sequentially depositing WPI and FG within the emul...
Article
Full-text available
Recently, the demand for natural foods with promising health benefits has increased daily. Functional lipids such as omega 3 fatty acids, omega 6 fatty acids, linoleic acid, conjugated linoleic acid, carotenoids, and other functional compounds have many beneficial effects on human health, such as cardiovascular diseases, mental disorders, and metab...
Article
Full-text available
Catfish (Clarias magur) is a popular freshwater fish food worldwide. The processing of this fish generates a significant amount of waste, mainly in the form of viscera, which constitutes around 10–12% of the fish’s total weight. This study was focused on extracting polyunsaturated fatty acid (PUFA)-rich oil from catfish viscera, aiming to enhance t...
Article
Full-text available
Traditional wet rendering leads to the degradation of polyunsaturated fatty acids in fish oil. Therefore, we combined this method with high-shear homogenization and high-frequency ultrasound to extract oil from Clarias magur visceral biomass. This way, we aimed to achieve higher oil yield, shorter extraction times, and a better preservation of poly...
Preprint
Full-text available
The variations in temperature have a profound impact on the irrigation requirement during various stages of the crops. This study aimed to analyse the temperature trends using the Mann Kendall test and also modelled various meteorological parameters by Seasonal Autoregressive Moving Average (SARIMA) model, influencing evapotranspiration (ET). The m...
Article
Full-text available
This study aimed to efficiently utilize catfish heads, enhancing the oil extraction process while improving the cost-effectiveness of fish byproduct management. The study employed the wet rendering method, a solvent-free approach, utilizing a two-factor Taguchi orthogonal array design to identify critical parameters for optimizing oil yield and ens...
Chapter
Agri-food waste is a by-product or waste generated from various agriculture processes, post-harvest, and production and processing of different food products in the food industry, restaurants, and households. These by-products or wastes are mostly plant or animal based. Improper disposal of these can lead to harmful effects on the environment. Howe...
Article
Purpose The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value. Design/methodology/approach Novel technologies overcoming these issues are...
Article
An attempt has been made for drying of Bauhinia variegata flowers along with retaining its quality attributes. The effect of various pre‐treatments viz. steam blanching (0‐6 min), potassium metabisulphite (KMS) (0‐3000ppm), citric acid (0‐1%) and dipping time (0‐45 min) was evaluated on physico‐chemical as well as phytochemical potential of dried B...
Patent
The present invention relates to the time temperature indicator/integrator for real time monitoring of the freshness/spoilage of the perishable food products such as milk, meat, fresh fruits and vegetables. The time temperature indicator/integrator which on activation by gentle press, monitors the spoilage/freshness of the product on which it is at...
Article
Full-text available
Mahua (Madhuca longifolia) flowers are boon for the local tribes of India and have been successfully utilized traditionally for the value addition, and are very prone for microbial spoilage. Local folks utilized malpractices of drying which deteriorates the quality attributes of the mahua flowers and ultimately fails to fetch a good price in the ma...
Article
Aim The aim of the present study was to establishment of a process for extraction of phytochemical from Ficus racemosa Background Ficus racemosa is an underutilized crop, contains numerous phytochemical and having potential to play a significant role in food and nutritional security. However, it has lower consumer acceptability because of its tast...
Article
A numerous types of tree flowers are present in nature and few of them such as Rhdodendron, Bauhinia, Mahua, Gulmohar, Palash, Sesbania, Woodfordia, Simbal, etc. are being utilized traditionally as food and medicine by the localities of India. These flowers are rich in phytochemical (flavonoids, anthocyanins, phenolic acids, carotenoids, tannins, s...
Article
Full-text available
A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption...
Article
Full-text available
Mahua (Madhuca longifolia) belongs to family sapotaceae, is known for its sweet flowers which possess a lot of ethnic values among the tribal people for the development of various fermented and non-fermented food products. The non-fermented products include halwa, meethi puri, barfi whereas fermented products include mahua daaru or mahuli. Because...

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