P. Selvan

Standardization of Recipe for the Preparation of Prawn Gravy (Iral Kootu) and Thermal Processing in Retort Pouch

V. Anusha, P. Selvan, N. Kumaravelu, B. Murugan & B. Karthikeyan · European Journal of Nutrition & Food Safety · 2025

This study was conducted to standardize the preparation of Iral Kootu, a traditional delicacy of Southern districts of Tamil Nadu, India and to extend the shelf life of the product by retort processing. Three types of prawns like White Prawn (Penaeus indicus), Tiger Prawn (Penaeu...

Open access Research Article 10.9734/ejnfs/2025/v17i81806

Isolation, Characterization, Probiotic Potential and Safety Evaluation of Lactic Acid Bacteria from Curd

Ramasamy D, Rita Narayanan, B. Samuel Masilamoni Ronald, P. Selvan & G. Sujatha · Archives of Current Research International · 2025

Lactic Acid Bacteria (LAB) are widely recognized as beneficial microorganisms that play a crucial role in the production of various fermented foods. They contribute to improving food flavor and inhibiting the growth of pathogenic and spoilage microorganisms in these products. Thi...

Open access Research Article 10.9734/acri/2025/v25i81394