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Biographie et livres de C. Anandharamakrishnan

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Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).
He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research
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Téléchargez le livre : 4D Printing of Foods
4D Printing of Foods

C. Anandharamakrishnan , Jeyan A. Moses , P. Santhoshkumar

Wiley

2025-11-10

PDF, ePub

An up-to-date and authoritative discussion of 4D food printing and its applications In 4D Printing of Foods: Fundamentals, Applications and Prospects, a team of distinguished researchers deliver a comprehensive discussion of the fundamentals of food...

184,94 €

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Tous les livres numériques de C. Anandharamakrishnan en PDF et EPUB

11 Livre(s)
Télécharger le livre : Nanotechnology for Sustainable Food Packaging
Nanotechnology for Sustainable Food Packaging
C. Anandharamakrishnan , M. Maria Leena , Jeyan A. Moses
Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology, demonstrating...

Editeur : Wiley
Parution : 2025-03-11
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170,49 €
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Télécharger le livre : Utilizing Microfluidics in the Food Industry
Utilizing Microfluidics in the Food Industry
C. Anandharamakrishnan , Jeyan Arthur Moses , Maria Leena , Pramila Murugesan
"Microfluidics for the food industry thoroughly covers the state-of-the-art applications of microfluidic system for food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational...

Editeur : Academic Press
Parution : 2024-11-20
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184,63 €
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Télécharger le livre : Conductive Hydro Drying of Foods
Conductive Hydro Drying of Foods
C. Anandharamakrishnan , Jeyan Arthur Moses , K S Yoha
Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book...

Editeur : Academic Press
Parution : 2024-10-16
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184,63 €
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Télécharger le livre : Industrial Application of Functional Foods, Ingredients and Nutraceuticals
Industrial Application of Functional Foods, Ingredients and Nutraceuticals
C. Anandharamakrishnan , Parthasarathi Subramanian
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies...

Editeur : Academic Press
Parution : 2023-08-11
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184,63 €
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Télécharger le livre : Handbook of Millets - Processing, Quality, and Nutrition Status
Handbook of Millets - Processing, Quality, and Nutrition Status
C. Anandharamakrishnan , Ashish Rawson , C. K. Sunil
The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups – from pediatrics to geriatrics. Recent trends suggest the importance...

Editeur : Springer
Parution : 2022-11-03
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179,34 €
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Télécharger le livre : Liposomal Encapsulation in Food Science and Technology
Liposomal Encapsulation in Food Science and Technology
C. Anandharamakrishnan , Sayantani Dutta
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in...

Editeur : Academic Press
Parution : 2022-09-30
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184,63 €
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Télécharger le livre : 3D Printing of Foods
3D Printing of Foods
C. Anandharamakrishnan , T. Anukiruthika , Jeyan A. Moses
3D Printing of Foods Explore the fascinating realm of3D food printing and its applications In3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of3D food printing. In the book,...

Editeur : Wiley
Parution : 2022-03-21
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209,89 €
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Télécharger le livre : Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products
C. Anandharamakrishnan
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying,...

Editeur : Wiley-Blackwell
Parution : 2017-02-07
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177,19 €
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Télécharger le livre : Spray Drying Techniques for Food Ingredient Encapsulation
Spray Drying Techniques for Food Ingredient Encapsulation
C. Anandharamakrishnan , Padma Ishwarya S.
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable...

Editeur : Wiley-Blackwell
Parution : 2015-07-23
Collection : Institute of Food Technologists Series PDF, ePub

201,45 €
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Télécharger le livre : Techniques for Nanoencapsulation of Food Ingredients
Techniques for Nanoencapsulation of Food Ingredients
C. Anandharamakrishnan
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent...

Editeur : Springer
Parution : 2013-11-26
Collection : SpringerBriefs in Food, Health, and Nutrition ePub

52,74 €
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Télécharger le livre : Computational Fluid Dynamics Applications in Food Processing
Computational Fluid Dynamics Applications in Food Processing
C. Anandharamakrishnan
Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position...

Editeur : Springer
Parution : 2013-08-13
Collection : SpringerBriefs in Food, Health, and Nutrition ePub

52,74 €
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