Jamuna Prakash
Jamuna Prakash
Professor, (Retired) Dept of Food Science and Nutrition, University of Mysore, Mysore
Verified email at foodsci.uni-mysore.ac.in
Cited by
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The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds
RA Ghavidel, J Prakash
LWT-Food Science and Technology 40 (7), 1292-1299, 2007
Analysis of nutrient and antinutrient content of underutilized green leafy vegetables
S Gupta, AJ Lakshmi, MN Manjunath, J Prakash
LWT-Food Science and Technology 38 (4), 339-345, 2005
Studies on Indian green leafy vegetables for their antioxidant activity
S Gupta, J Prakash
Plant foods for human nutrition 64 (1), 39-45, 2009
Chemical composition and antioxidant properties of ginger root (Zingiber officinale)
SA Pilerood, J Prakash
Journal of Medicinal Plants Research 4 (24), 2674-2679, 2010
Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation
R Sinha, C Radha, J Prakash, P Kaul
Food Chemistry 101 (4), 1484-1491, 2007
Rice bran proteins: properties and food uses
J Prakash
Critical Reviews in Food Science & Nutrition 36 (6), 537-552, 1996
Bioactive components of garlic and their physiological role : A review.
SG Santhosha, J Prakash, SN Prabhavathi
Food Bioscience 3 (1), 59-74., 2013
Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils
BN Shyamala, S Gupta, AJ Lakshmi, J Prakash
Innovative Food Science & Emerging Technologies 6 (2), 239-245, 2005
Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review
M Oghbaei, J Prakash
Cogent Food & Agriculture 2 (1), 1136015, 2016
Effect of dried Moringa (Moringa Oleifera Lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies
KB Dachana, J Rajiv, D Indrani, J PRAKASH
Journal of Food Quality 33 (5), 660-677, 2010
Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes
GN Gayathri, K Platel, J Prakash, K Srinivasan
Food Chemistry 84 (1), 35-43, 2004
Effect of germination and dehulling on functional properties of legume flours
RA Ghavidel, J Prakash
Journal of the Science of Food and Agriculture 86 (8), 1189-1195, 2006
Nutritional quality of microwave-cooked and pressure-cooked legumes
N Khatoon, J Prakash
International journal of food sciences and nutrition 55 (6), 441-448, 2004
Chemical composition and antioxidant potential of peels from three varieties of Musa Paradisiaca (Banana).
BN Shyamala, J Prakash
Asian Journal of Food and Agro-Industry 4 (1), 31-46, 2011
Nutrient retention in microwave cooked germinated legumes
N Khatoon, J Prakash
Food Chemistry 97 (1), 115-121, 2006
Nutritional Content and Antioxidant Properties of Pulp Waste from Daucus carota and Beta vulgaris.
BN Shyamala, P Jamuna
Malaysian journal of nutrition 16 (3), 2010
Iron bioavailability in green leafy vegetables cooked in different utensils
M Kumari, S Gupta, AJ Lakshmi, J Prakash
Food Chemistry 86 (2), 217-222, 2004
In vitro bioavailability of calcium and iron from selected green leafy vegetables
S Gupta, J Lakshmi A, J Prakash
Journal of the Science of Food and Agriculture 86 (13), 2147-2152, 2006
Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread
F Dhinda, JA Lakshmi, J Prakash, I Dasappa
Food and Bioprocess Technology, 1-9, 2011
Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits
YS Savitha, D Indrani, J Prakash
Journal of Texture Studies 39 (6), 605-616, 2008
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