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Articles by Rahul C. Ranveer
Total Records ( 2 ) for Rahul C. Ranveer
  Snehal Y. Mohite , Dhanashri B. Gharal , Rahul C. Ranveer , Akshay K. Sahoo and Jai S. Ghosh
  The main objective of this study was to make a formulation which can be easily taken by the consumer. Therefore, it was decided to make a health drink, keeping in view the varied need of different consumers. Garden cress (Lepidium sativum) belongs to family Cruciferae and is grown in India, North America and parts of Europe. The edible whole seed is known to have health promoting properties hence, it was assumed that these seeds can serve as raw material for functional foods, sharing its peppery, tangy flavor and aroma. Since, it is rich in proteins, carbohydrates and certain essential minerals like calcium, iron and phosphorous along with crude dietary fiber (7.6%) it can be used as health drink with milk as its base. An attempt has been made by adding 5% sugar (w/v) in skimmed milk with 1% fat and different quantity of washed, boiled and powdered seeds of garden cress along with sodium salt of Carboxymethyl Cellulose (CMC) as suspending agent. The drink that was found most suitable, with an overall consumer acceptability of 8.75 was that containing 3% of the seed powder.
  Dipali Y. Jadhav , Akshaya K. Sahoo , Jai S. Ghosh , Rahul C. Ranveer and Aruna M. Mali
  The Tamarind (Tamarindus indica) pulp extracts were screened for their anti-microbial activities using the agar well diffusion method and detection of phytochemicals was carried out by Gas-Chromatography-Mass Spectrometry (GC-MS). The extracts were tested against seven bacteria and three fungal strains. Among all tested microorganisms the tamarind pulp extracts exhibited higher antimicrobial activities against Salmonella typhimurium (NCIM 2501) and Staphylococcus aureus (NCIM 5021) and lower activity against Aspergillus niger (NCIM 545). Tamarind pulp extracts were more potent than the tartaric acid solution. The major phytochemicals detected in tamarind pulp extracts were 2-Furancarboxaldehyde, 2, 3-Butanediol, 2-Furancarboxaldehyde, 5-methyl. This investigation throws light on possible applications of the tamarind fruit pulp in natural preservation of food and food products.
 
 
 
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