Laxmi Ananthanarayan
Overview
Explore the profile of Laxmi Ananthanarayan including associated specialties, affiliations and a list of published articles.
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Articles
27
Citations
283
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Recent Articles
1.
Bakshi G, Ananthanarayan L
J Food Sci Technol
. 2022 Jun;
59(7):2535-2544.
PMID: 35734135
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05270-7.
2.
Bakshi G, Ananthanarayan L
J Sci Food Agric
. 2022 Apr;
102(13):6156-6162.
PMID: 35477867
Background: Cloud destabilization is a significant quality defect of cloudy fruit juices. A proteinaceous inhibitor (PMEI) of pectin methylesterase (PME), identified in lemon, with a fold purity of 89.13, was...
3.
Bakshi G, Ananthanarayan L
Phytochemistry
. 2021 Jun;
189:112802.
PMID: 34153568
Proteins acting as powerful inhibitors of plant pectin methylesterase and polygalacturonase were isolated from whole lemon fruits (Citrus limon L.). Pectin methylesterase inhibitor (PMEI) and polygalacturonase inhibitor protein (PGIP) were...
4.
Karangutkar A, Ananthanarayan L
J Food Sci Technol
. 2021 Mar;
58(4):1262-1273.
PMID: 33746254
The effect of selected additives (catechin, ascorbic acid, β-cyclodextrin and EDTA) on the stability of betacyanin pigments from in a model beverage system was investigated and they exhibited remarkable outcomes....
5.
Deorukhkar A, Ananthanarayan L
J Food Sci Technol
. 2021 Feb;
58(2):465-473.
PMID: 33568840
Legumes have always been consumed as a staple source of proteins, and they are the only dietary source of isoflavones, flavonoid class of secondary plant metabolites. Isoflavones impart physiological effects...
6.
Amane D, Ananthanarayan L
Food Chem X
. 2019 Sep;
3:100051.
PMID: 31517297
In the present study, protein fingerprints from six novel Indian black gram varieties were obtained using 2D-GE. The results revealed the presence of thirteen well-resolved protein spots in all six...
7.
Bhaskar B, Ananthanarayan L
J Food Sci Technol
. 2019 Sep;
56(9):4025-4035.
PMID: 31477974
is a cereal-legume fermented food consumed widely in India. Fermentation and addition of external enzymes have been suggested as methods for release of bioactive peptides from parent proteins. The present...
8.
Regubalan B, Ananthanarayan L
J Food Sci Technol
. 2019 Apr;
56(4):1775-1784.
PMID: 30996413
is a cereal-pulse based fermented food. This study profiles the qualitative and quantitative analysis of biogenic amines formed in the fermented batter prepared using varying proportions of rice to black...
9.
Rani M, Amane D, Ananthanarayan L
J Food Sci Technol
. 2019 Apr;
56(3):1192-1201.
PMID: 30956299
is a naturally fermented food, prepared using dehulled black gram and parboiled rice. In the first phase of the study, replacement of rice with some underutilized cereals like amaranth and...
10.
Bhaskar B, Ananthanarayan L, Jamdar S
Food Sci Biotechnol
. 2019 Mar;
28(1):43-52.
PMID: 30815293
Horse gram hydrolysate (HGH) with different degree of hydrolysis (DH) (20, 25, 35, 40, and 45%) was prepared from whole horse gram flour using alcalase. The amino acid composition of...