P
Pushpa S. Murthy
Researcher at Central Food Technological Research Institute
Publications - 63
Citations - 2152
Pushpa S. Murthy is an academic researcher from Central Food Technological Research Institute. The author has contributed to research in topics: Fermentation & Chemistry. The author has an hindex of 16, co-authored 49 publications receiving 1583 citations. Previous affiliations of Pushpa S. Murthy include Council of Scientific and Industrial Research & National Agriculture and Food Research Organization.
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Sustainable management of coffee industry by-products and value addition—A review
TL;DR: In this paper, the authors highlight explorations of value addition to coffee by-products which can be achieved with valorization strategy, integration of techniques and applications of bioengineering principles in food processing and waste management and secondly conserve environment with disposal problem accelerating both ecological and economical resources.
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Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products
TL;DR: The recovery process of the phenolic compounds from the coffee industry by-products and their antioxidant activity were investigated in this article, where the coffee byproducts (coffee pulp, husk, silver skin, and spent coffee) were obtained from coffee processing industry.
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Fungitoxic activity of Indian borage (Plectranthus amboinicus) volatiles
Pushpa S. Murthy,Pushpa S. Murthy,Kulathooran Ramalakshmi,Kulathooran Ramalakshmi,P. Srinivas,P. Srinivas +5 more
TL;DR: Indian borage oil (IBO) has the potential for use as a botanical fungitoxicant against fungal attack in stored food commodities.
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Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives
TL;DR: The phenolic compounds of ginger and their derivatives form a class of compounds with promising quorum sensing inhibitory activity (QSI) against Chromobacterium violaceum and Pseudomonas aeruginosa.
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Production of α-amylase under solid-state fermentation utilizing coffee waste.
TL;DR: Coffee industry substrates were evaluated for their efficacy as sole carbon source for the synthesis of α-amylase in solid-state fermentation (SSF) using a fungal strain of Neurospora crassa CFR 308 to demonstrate them to be excellent sole carbon sources for synthesis ofα-amymylase production.