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2 publications

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    Modified Milk Fat and Its Applications in Food Products

    By Kamal Gandhi, Prabin Sarkar, Ashok Aghav, Tanmay Hazra, Darshan Lal

    Abstract: Natural fats have complex composition as they are composed of several fatty acids present primarily as triacylglycerols, which give fat highly diverse functional and nutritional properties. This complexity of fat provides opportunities for modifying themselves for different applications. The negative nutritional and physical image of the fat, especially certain saturated long chain fatty acids, trans-fats, cholesterol as well as poor spreadability and oxidative susceptibility has driven the development of technologies …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 16–24 Read article

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    MALDI-TOF MS: Applications in Dairy and Related Sectors

    By Kamal Gandhi, Anil Kumar, Prabin Sarkar, Ashok Aghav, Darshan Lal

    Abstract: MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycoproteins, oligosaccharides and oligonucleotides etc. In dairy sector, it can be used to analyze milk proteins, to identify adulteration in milk, isolation of phospholipids, characterization of proteins and enzymes of the microorganisms used in manufacture of cheese and other fermented products. In food industry, it can be used for evaluation and determination of fructo-oligosaccharides, inulins, certain pigments …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 19–27 Read article

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