Chakravarthy Muninathan
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Chakravarthy Muninathan has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Srisowmeya Guruchandran
Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
4 shared publications - Nandhini Devi Ganesan
Department of Biotechnology, Anna University, Chennai, Tamil Nadu, India
3 shared publications - Adithya Jairam Viswanath Kalyan
Centre for Food Technology Department of Biotechnology Anna University Chennai 600025 India
1 shared publication - Balasubramaniyan Bharathiraja
Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Avadi, Chennai 600062, India
1 shared publication - D. Yogendran
Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College
1 shared publication - Jayamuthunagai Jayaraman
Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
1 shared publication
Latest Publications
- 23 July 2022
- Published by Springer Nature in Biomass Conversion and Biorefinery
- Vol. 14 (8) , 9491-9503
Novel strategy for effective utilization of anaerobic digestate as a nutrient medium for crop production in a recirculating deep water culture hydroponics system
- 23 July 2022
- Published by Springer Nature in Biomass Conversion and Biorefinery
- Vol. 14 (8) , 9491-9503
Novel strategy for effective utilization of anaerobic digestate as a nutrient medium for crop production in a recirculating deep water culture hydroponics system
- 1 January 2022
- Published by Springer Nature
- p. 449-485
Recent Advances in Biorefineries for Energy and Nutrient Recovery from Food Waste
- 1 January 2022
- Published by Springer Nature
- p. 449-485
Recent Advances in Biorefineries for Energy and Nutrient Recovery from Food Waste
- 3 September 2021
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 57 (1) , 27-34
Microbial exopolysaccharides: role in functional food engineering and gut‐health management
Summary: The objective of this review was to evaluate the structural and functional role of Microbial exopolysaccharides (EPS) in food products. EPS are biologically produced natural macromolecules that provides distinctive rheological and physicochemical properties to food matrix. Understanding the interactions of EPS with food components at the molecular level enables the application in bakery products, dairy/non‐dairy‐based functional products, processed meat, as probiotics delivery vehicles, etc. Further information at the biological level throws light on the potential use for immunomodulation, microbiota modulation, and gut‐health management. At present, though the commercial applications of these polysaccharides are limited due to lower yield, the bio‐thickening properties at lower concentrations increases its scope for structural and functional food production through ex‐vivo/in‐vivo applications. The information relating to the successful application of EPS for functional foods is scattered and the exploited structural‐functional relationships are crucial for laying further investigations to develop futuristic products. This article discusses the application of EPS in functional food products and the prospective benefits.
- 3 September 2021
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 57 (1) , 27-34
Microbial exopolysaccharides: role in functional food engineering and gut‐health management
Summary: The objective of this review was to evaluate the structural and functional role of Microbial exopolysaccharides (EPS) in food products. EPS are biologically produced natural macromolecules that provides distinctive rheological and physicochemical properties to food matrix. Understanding the interactions of EPS with food components at the molecular level enables the application in bakery products, dairy/non‐dairy‐based functional products, processed meat, as probiotics delivery vehicles, etc. Further information at the biological level throws light on the potential use for immunomodulation, microbiota modulation, and gut‐health management. At present, though the commercial applications of these polysaccharides are limited due to lower yield, the bio‐thickening properties at lower concentrations increases its scope for structural and functional food production through ex‐vivo/in‐vivo applications. The information relating to the successful application of EPS for functional foods is scattered and the exploited structural‐functional relationships are crucial for laying further investigations to develop futuristic products. This article discusses the application of EPS in functional food products and the prospective benefits.