Browsing by Author "Priya, S"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
ThesisItem Open Access DECONTAMINATION EFFECT OF TURMERIC (CURCUMA LONGA) ON CHICKEN MEAT(TANUVAS, 2016) Priya, S; Mangala Gowri, A; Gnanalakshmi, KS; Sujatha, G; TANUVASIn the present study, herbs such as Ocimum sanctum, Withania somnifera, Myristica fragrans, Phyllanthus amarus and Kappaphycus spp. with established traditional values and potential health benefits including antistress, antioxidant, anti-inflammatory, anticancer, antispasmodic, analgesic and antipyretic properties Were selected for cellular protective potential analysis. Cellular proliferative potential of the above culinary herbs were established in goat bone marrow mesenchymal stem cells that mimic the in vivo mammalian system closer than the existing testing platform.ThesisItem Open Access Interlocking Nail Stabilization of Diaphyseal Long Bone Fractures in Dogs Under C-Arm Guidance(TANUVAS, 2009) Priya, S; TANUVAS; S. Ayyappan, S; Jayaprakash, R; Balasubramanian, SArticleItem Open Access Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection(2017) Priya, S; Prakash, N; TANUVASThe aim of this project is to reduce the sugar level in the jelly confectionery without affecting the sensory attributes and to increase the storage property of the jelly. Fructose oligo saccharide (FOS) was used to replace the sugar. Three different concentration of FOS was used at 6, 12, and 18 %. Jelly was prepared with a reduced amount of sucrose, citric acid, sodium benzoate, tri sodium citrate and low- esterified pectin. Blueberry pulp was added to the jelly. Physico-chemical parameters and microbiological load, were analyzed after storage of 15th, and 30th day. From the overall results it can be concluded that the storage period has effect on the prepared reduced sugar jelly, but their quality remains good and has maximum consumer acceptance.