Browsing by Author "Yasothai, R"
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ArticleItem Open Access ANIMAL AND PLANT PROTEINS EXTRACTION(2015) Yasothai, R; Giriprasad, R; TANUVASHuge efforts have been made in extracting proteins from various sources for food applications. So far, proteins from two major sources (milk proteins and soy protein) are most widely used in the food industry, either as a general nutrients supply or as functional ingredients. Milk proteins (e.g., whey proteins or caseins) are probably the most commonly used proteins in all major types of food products (Fox and McSweeney, 1998). As from nonanimal source, soy protein becomes increasingly used in food products because of its health benefits and characteristic physico-chemical properties (Endres, 2001; Hoogenkamp, 2005). Proteins from other sources have also been studied for their functionality and potential food applications. Examples include corn protein (Myers et al., 1994), wheat protein (Hettiarachchy and Ziegler,1994), rice protein (Morita et al.,1996), seaweed protein (Fleurence, 1999), protein from yeast (Ganeva and Galutzov, 1999), fish protein (Afonso et al.,2004), etc. However, the applications of these proteins were still very limited, either due to the limited source of supply or the non-satisfactory functionality.ArticleItem Open Access EXTRACTION OF PROTEIN BY ENZYMATIC HYDROLYSIS(2015) Yasothai, R; Giriprasad, R; TANUVASControlled Enzymatic Hydrolysis has been used to produce protein isolates, Enzymatic hydrolysis of the byproducts is the effective method of protein recovery from animal and fish processing industries (Bhaskar et al.,,2008). The isolate is mostly used for production of dried nutritional, flavouring and emulsifying ingredients. In the hydrolysis process, only a minimum amount of water is added and temperature is raised to activate (55- 60°C) the enzymes. By using different enzymes and by controlling temperature, time and pH, different end-products can be produced.ThesisItem Open Access Feeding Value of Sesame Oil Cake for Broilers(TANUVAS, 2002) Yasothai, R; TANUVAS; Mohan, B; Ravi, R; Abraham, Robinson J.J.ArticleItem Open Access HIGH INTENSITY PULSED LIGHT TECHNOLOGY IN FOOD PROCESSING(2015) Yasothai, R; Giriprasad, R; TANUVASRapid and effective low thermal, low energy purification and sterilization technique by use of very high power and short duration light pulses emitted by inert gas flash lamps. Limited to treatments of very transparent foods, surface treatments and for food packaging’s. It cannot be used for solid foods.ArticleItem Open Access HIGH PRESSURE PROCESSING FOOD TECHNOLOGIES(2015) Yasothai, R; Giriprasad, R; TANUVASRelatively novel non-thermal food processing, developed as an alternative to traditional food processing methods. Designed for both solids and liquids. Main advantage is that it can be used in foods with (or) without packaging (in former case eliminates possibility of post-treatment contamination). It uses a wide pressure range of 50-1000 mpa., and it varies with type of food and with microbes intended for destruction.OtherItem Open Access Natural Products in Broiler Breeder Health(TANUVAS, 2010) Yasothai, R; Viswanathan, K; Giriprasad, R; Ramalingam, A.S.ArticleItem Open Access PROTEIN ANALYSIS METHODS(2015) Yasothai, R; Giriprasad, R; TANUVASDefatted proteins treated with Food grade alkali and then passed through Spinnerret-0.2mm Dia then treated with Acid and Brine ph-3 to 4.5 to form ‘tow’ of fibres then it is added with fat, Egg albumen, Polysaccharides, Flavours and ColourantArticleItem Open Access PROTEINS AND ITS FUNCTIONALITY(2015) Yasothai, R; Giriprasad, R; TANUVASFunctionality refers to any property of food ingredient, except its nutritional value, that effects its utilization (Kinsella,1976). Either as a processing aid, or as a direct contributor of product. Includes colour, flavour, texture, smoothness, emulsifying, foaming, gelling, water holding, stabilising, adhesion, extrudability gritiness chewiness adhesion. Proteins are regarded as one of the main classes of building blocks used in many semi-solid foods for conferring mechanical properties (Dickinson, 1997). Proteins are also recognised as one of the main classes of surface-active agents in liquid foods for stabilizing dispersed particles and fat droplets (Dalgleish, 1997), due to the polarised distribution of hydrophobic and hydrophilic groups along the back boneArticleItem Open Access PULSED ELECTRIC FIELD PROCESSING OF FOOD TECHNOLOGY(2015) Yasothai, R; Giriprasad, R; TANUVASInitially this technique is used in electroporation of cell membrane in biotechnology for infusion of foreign DNA into the cell (Reversible pore formation) (Zimmerman et al., 1974). In food industry 1st used by (Beattie and Lewis, 1925).To pasteurize milk using non- pulsed electric field of 220 volts he found reduction in microbial load.ArticleItem Open Access A REPORT ON OUTBREAK OF ANTHRAX IN ELEPHANT(2014) Yasothai, R; Shamsudeen, P; TANUVASAnthrax is one of the most important zoonotic diseases because of its worldwide distribution with wide host range and tremendous losses due to mortality of animals. In human beings it causes various forms of disease syndrome like malignant carbuncles, wool sorter disease and intestinal anthrax (Chakrabarti, 2005). In India Sharma et al. (1992) reported existence of anthrax in domestic and wild animals but symptomatology is not well described in Indian literature on anthrax in elephants. The present report is based on the outbreak of anthrax in elephant at Thalavadi and Thottakombai forest area of Erode District of Tamilnadu.ArticleItem Open Access SOURCES, PROPERTIES AND TYPES OF FOOD PROTEINS(2015) Yasothai, R; Giriprasad, R; TANUVASThe concept of functional proteins was not born until the 1950s and, initially, the only commercially-produced functional proteins were merely dried fresh foods, for example dried egg white and non-fat dried milk. These products were similar to their fresh counterparts and no attempt was made in food industry to purify or fractionate proteins. The use of purified proteins was first achieved in other industries. For example, casein had been produced for many years piror to its isolation for food usage for plastic production and paper coating.ArticleItem Open Access STORAGE LOSSES IN FEED INGREDIENTS BY BIOTIC FACTORS AND ITS CONTROL(IJSET Journal, 2019-01) Yasothai, R; TANUVASIn feed mill godown loss in raw material in terms of quantity is due to 1. Moisture shrinkage losses, 2. Losses due to pest and rodent and 3. Improper bagging materials. Control of losses is very important to improve the profitability of feed production. In feed mill godown the biological factors responsible for storage losses in feed ingredient are: Insects, Rodents, Birds and Microorganisms.ArticleItem Open Access STORAGE LOSSES IN FEED INGREDIENTS BY INSECTS AND ITS CONTROL(IJSET Journal, 2019-01) Yasothai, R; TANUVASIn feed mill godown loss in raw material in terms of quantity is due to moisture shrinkage losses, losses due to pest and rodent and improper bagging materials. Control of losses is very important to improve the profitability of feed production. In feed mill godown the biological factors responsible for storage losses in feed ingredient are: Insects, Rodents, Birds and Microorganisms.ArticleItem Open Access STORAGE LOSSES IN FEED INGREDIENTS BY RODENTS AND ITS CONTROL(Global Impact Factor, 2019-01) Yasothai, R; TANUVASIn feed mill godown control of losses is very important to improve the profitability of feed production. The storage losses are affected by several factors, which can be classified into two main categories: biotic factors (insect, pest, rodents, fungi) and abiotic factors (temperature, humidity, rain) (Abedin et al., 2012). The post-harvest losses of wheat are estimated to the tune of 8 per cent of production. In this total loss of 8 per cent is due to threshing- 1.0%, transport- 0.5%, rodents-2.5%, birds-0.5%, insects-3.0% and moisture-0.5% (Sreeramulu et al., 2005).ArticleItem Open Access SURIMI WASHING PROCESS AND SALTING IN AND SALTING OUT METHOD OF PROTEIN EXTRACTION(2015) Yasothai, R; Giriprasad, R; TANUVASSurimi is defined as a Wet Protein concentrate made of fish muscle that is obtained from mechanically deboned fish flesh that is processed through Mincing, Washing, Mixing with GRAS cryoprotectant, and Freezing. (Okada,1992), when obtained from other types of muscle (that is, not fish), the protein concentrate is known as Surimi-like materialArticleItem Open Access THERMAL PROCESSING IN FOOD TECHNOLOGIES(2015) Yasothai, R; Giriprasad, R; TANUVASHeat causes damage to macromolecular cell components; thus the main function of heatinduced stress proteins is to repair or destroy these damaged components so that they do not disrupt cellular metabolism. Many heat-induced stress proteins are protein chaperones that assist in folding and assembly of heat-damaged proteins (Yousef and Courtney, 2003). In addition to these changes, some bacteria also alter their cell membrane in response to heat by increasing the ratio of trans to cis fatty acids in the membrane. This structural change is thought to decrease fluidity caused by increasing temperatures (Cronan, 2002).ArticleItem Open Access WEAK ORGANIC ACIDS IN FOOD TECHNOLOGY(2015) Yasothai, R; Giriprasad, R; TANUVASWeak organic acids are frequently used as an inexpensive and effective intervention to reduce number and prevalence of bacterial pathogens on food products. Of all organic acids evaluated in the literature, acetic and lactic acid are found to be the most acceptable.ArticleItem Open Access எருமைக் கன்றுகளில் பராமரிப்பு மற்றும் நோய்த் தடுப்பு முறைகள்(2014-02) Kavithaa, NV; Vimal Rajkumar, N; Yasothai, R; TANUVAS