V. Sreenivasamurthy

Central Food Technological Research Institute

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Co-Authors

H. A. B. Parpia

Ministry of Food Processing Industries

M. Swaminathan

Kalasalingam Academy of Research and Education

S. C. Basappa

Central Food Technological Research Institute

K. K. Iya

National Dairy Research Institute

V. Subrahmanyan

Indian Institute of Science Bangalore

Arul Jayaraman

Texas A&M University

I. Amla

Central Food Technological Research Institute

A. P. Jayaraj

University College London

AT Murti

Central Food Technological Research Institute

V. K. N. Nambudripad

National Dairy Research Institute

Cooperative Institutions

Central Food Technological Research Institute

University of Mysore

Mysore Medical College

Ministry of Food Processing Industries

Texas A&M University

Mitchell Institute

University of Madras

Annamalai University

National Dairy Research Institute

Indian Institute of Science Bangalore

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Urinary aflatoxin B and effects of preservatives on its detection

American Journal of Clinical Nutrition (1972)

H. A. B. Parpia V. Sreenivasamurthy T. Shantha A. Shankaramurti S. G. Srikantia

Hydrochloric acid

10.1093/ajcn/25.1.13

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Citations (2)

Use of Lactobacillus plantarum-89 as a test organism for assay of riboflavin in dairy products.

Indian Journal of Dairy Science (1952)

V. Sreenivasamurthy K. K. Iya

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A preliminary study of the effect of urea in the preservation of meat

Meat Science (1986)

D. Narasimha Rao V. Sreenivasamurthy

Meat spoilage

Bacterial growth

10.1016/0309-1740(86)90044-6

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Citations (3)

Aflatoxin in Indian peanuts: analysis and extraction.

V. Sreenivasamurthy Arul Jayaraman H. A. B. Parpia

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Citations (9)

Microbiological and physico-chemical changes in Idli batter during fermentation

Journal of Food Science and Technology-mysore (1984)

P. Venkatasubbaiah C. T. Dwarakanath V. Sreenivasamurthy

Idli batter is obtained by autofermentation of wet ground mixture of split, dehusked blackgram (Phaseo/us mungo) and rice (Oryza sativa). Natural microbial load of the ingredients of the environment serve as Inoculum for the initiadoo of fermentation. Gas production and leavening of the batter are attributed to the heterofermentative Leuc01/ os/oc mesenteroides. Batter obtained from botels aDd restaurants showed yeast participadOD in the leavening of jdli battel', whleb was conJinned by the presence of C~ by GLC analysis. Yeasts involved have been identified as Trichosporan pu/lulans, Torulopsis candida and T. holmii.

Leavening agent

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Citations (31)

Nutritive value of the seeds of Paspalum scorbiculatum.

S. B. Kadkol V. Sreenivasamurthy M. Swaminathan

Paspalum

Value (mathematics)

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Extraction of Aflatoxin from Peanut Products by Dialysis

Journal of AOAC INTERNATIONAL (1965)

Arul Jayaraman V. Sreenivasamurthy H. A. B. Parpia

Abstract The dialysis with aqueous methanol of aflatoxin in natural materials has been examined. With the use of aqueous methanol of decreasing strength every two hours, high toxin values are obtained as compared with those obtained by a Soxhlet extraction with methanol. This is possibly because of partial destruction of the toxin by heating in the Soxhlet extraction.

10.1093/jaoac/48.6.1256

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Citations (4)

Counteraction of inhibitory effects of aflatoxin in Bacillus megaterium.

Prema Viswanath S. C. Basappa V. Sreenivasamurthy

Bacillus megaterium

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Cirrhosis in children form peanut meal contaminated by aflatoxin.

I. Amla C. S. Kamala G. S. Gopalakrishna A. P. Jayaraj V. Sreenivasamurthy

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