V
Vaibhav Kumar Maurya
Researcher at National Institute of Food Technology Entrepreneurship and Management
Publications - 24
Citations - 448
Vaibhav Kumar Maurya is an academic researcher from National Institute of Food Technology Entrepreneurship and Management. The author has contributed to research in topics: Chemistry & Ascorbic acid. The author has an hindex of 7, co-authored 20 publications receiving 220 citations. Previous affiliations of Vaibhav Kumar Maurya include VIT University.
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Factors influencing the absorption of vitamin D in GIT: an overview.
TL;DR: It is hypothesized that the bioavailability of vitamin D in GIT is compromised if there changes within these factors, which include variations in the physiochemical state of the vitamin D, the complexity of food matrix, and its interaction with fat soluble compounds as well as the host-associated factors.
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Vitamin D microencapsulation and fortification: Trends and technologies
TL;DR: The present review is an undate on Vit D, in light of its fortification level, RDA, factors affecting its bioavailability and various microencapsulation techniques adopted to develop Vit D-nanomaterials and their fate in food fortification.
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A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications.
TL;DR: The nanoemulsion (NE-20) fabricated with 30% Kolliphor, 20% CCTG and 50% aqueous phase was found to be the most suitable with respected to zeta potential, emulsion stability and encapsulation efficiency and also demonstrated high bioavailability of vitamin D as compared to other combinations and hence was selected for further physiochemical studies.
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Lactate detection sensors for food, clinical and biological applications: a review
TL;DR: High-throughput nanobiosensors appear promising for on-site detection of lactate in industrial- and laboratory-scale applications and nanomaterials, merits and demerits of enzyme-based lactate analysis and commercial testing kits are discussed.
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Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars
Vaibhav Kumar Maurya,Kodiveri Muthukaliannan Gothandam,Vijay Ranjan,Amita Shakya,Sunil Pareek +4 more
TL;DR: The FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars.