Mayookha V P- PhD Food Science and Technology
- Postdoctoral Research Fellow at Polytechnic University of Turin
Mayookha V P
- PhD Food Science and Technology
- Postdoctoral Research Fellow at Polytechnic University of Turin
Postdoctoral Fellow at Politecnico di Torino
About
16
Publications
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Introduction
I am currently working on lipid structuring and modifications for the development of next-generation sustainable, compatible, and stimuli-responsive formulations with applications in the food sector.
Current institution
Additional affiliations
Education
August 2016 - May 2018
June 2013 - March 2016
Publications
Publications (16)
In the food sector, deacidification of vegetable oil is essential for enhancing edible oil's stability, quality, and shelf life. It is still difficult to come up with an efficient deacidification method that makes use of high‐acid‐value oil to produce edible goods that are both high‐quality and value‐added. The present work provides a newly develop...
Medium chain triacylglycerols (MCTs) are used as a functional oil in various food and pharmaceutical formulations because of their numerous health benefits and physical properties. Enzymatic esterification of glycerol with caprylic (C8:0) and capric acids (C10:0) in a molar ratio of 1:3.5 [50% (C8:0) and 50% (C10:0)] was carried out for the solvent...
The majority of bioactive polysaccharides are present in some marine creatures. These polysaccharides are considered as promising anti-obesity agents, their anti-obesity properties involve a number of mechanisms, including suppression of lipid metabolism and absorption, impact on satiety, and prevention of adipocyte differentiation. Obesity is link...
Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wi...
Unlabelled:
Three different drying methods: hot-air-drying (HAD), dehumidified drying (DD) and freeze drying (FD) were used to dry Indian white button mushrooms (Agaricus bisporus). Dehumidified drying method has been proposed as an alternative technique to improve the quality of dehydrated mushroom. Mushroom powder obtained by DD method had 33.29...
Introduction and Aim: Coconut water is reflected as an elixir to the body. It has become a popular beverage among different age groups because of its deliciousness and high nutritional value. The growth, fermentation efficiency, and bioactive content generation by the probiotic bacteria Lactobacillus plantarum and Lactobacillus helveticus in coconu...
Glycosaminoglycans (GAGs) are bioactive polysaccharides or glycoconjugates found in the fish waste having significant health impacts. In the present study it has been attempted to extract GAGs from mackerel fish waste through chemical and enzymatic methods. Further, the extracted GAGs (e-GAGs) were analyzed for their composition (uronic acid, total...
Fish processing industries generate many fish by-products that could be an essential source of energy, food, or industrial feedstock. Additionally, fish oil is a natural source of omega-3 polyunsaturated fatty acids, eicosapentaenoic acid, and docosahexaenoic acid considered in nutritional supplements. The ability to extract, refine, and commercial...
The chapter is regarding the nutraceutical properties of coconut. It summarizes the health beneficial effects of major coconut parts.
Molecular effects of sterol-enriched wheat bran oil (eWBA) on lipid metabolism, inflammatory markers, and liver proteome associated with nonalcoholic/metabolic-related fatty liver disease (MAFLD) are not completely known. In this study, dietary eWBA intervention was used to investigate its effect in ameliorating liver injury in high fat diet (HFC)-...
Sericulture is a technique of rearing silkworms on mulberry or non-mulberry plants for the production of silk fibers. It is mainly used for textile industries, but a large amount of sericulture by-products (from silkworm cultivation to post-cocoon technology), can also add the value to the seri-economy. This review presents the diverse promising ap...
Full access: https://authors.elsevier.com/a/1aK%7EY3I9F4D9In
Background
Biospeckle laser technique is an emerging non-destructive, quality detection tool used for the evaluation of biological samples. It is rapid, easy to operate and economical, and assures the quality and safety of the fresh produces.
Scope and approach
The biological activity o...
The vivid application of amylose in the food industry has made its isolation, estimation, and characterization very essential. Most of the traditional methods utilized for isolation of amylose involve degradation and hydrolysis of the starch molecules. Modern methods have been targeted to fulfill the requirement of protecting the starch constituent...
To access the full text: https://www.tandfonline.com/eprint/A45QJJRWG4MJQYCYMZYE/full?target=10.1080/01919512.2019.1673697
The rising world population necessarily increases the food requirement. At the same time, agricultural land has been reduced drastically due to the rapid urbanization and industrialization which severely affects the land avail...
