Digvir S. Jayas

Dr. Digvir S. Jayas

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Research Focus & Metrics

Academic Career Length

15Years (2012-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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4 November 2016 in Food and Bioprocess Technology
Verified
Journal Article
Closed access
PDF file
LRLankapalli Ravikanth
Lankapalli Ravikanth
DJDigvir S. Jayas
Digvir S. Jayas
NWNoel D. G. White
Noel D. G. White
PFPaul G. Fields
Paul G. Fields
DSDa-Wen Sun
Da-Wen Sun


18 November 2022 in Journal of Food Engineering
Verified
Journal Article
Closed access
SOSunday Olakanmi
Sunday Olakanmi
CKChithra Karunakaran
Chithra Karunakaran
DJDigvir S. Jayas
Digvir S. Jayas

20 September 2016 in International Journal of Food Properties
Verified
Journal Article
Closed access
MDMonali Trimbak Divekar
Monali Trimbak Divekar
CKChithra Karunakaran
Chithra Karunakaran
RLRachid Lahlali
Rachid Lahlali
SKSaroj Kumar
Saroj Kumar
VCVellaichamy Chelladurai
Vellaichamy Chelladurai
DJDigvir S. Jayas
Digvir S. Jayas
The effect of microwave treatment to reduce the cooking times of five pulses, namely red lentil, chickpea, pigeon pea, mung bean, and pinto bean, were determined in this study. Pulses from 10 to 18% moisture contents were treated using 400 to 600 W microwaves for 14 to 56 s. The cooking times of microwave-treated pulses were significantly lower than that of the control samples. The lowest cooking time was observed for 18% moisture content chickpea and pigeon pea treated with 600 W for 56 s. The Fourier transform mid-infrared spectra in both lipids and fingerprint regions showed the macronutrients differences among the five pulses. Major changes were observed in the amide I region of microwave treated pulses. This effect of microwave treatment was higher in red lentil, chickpea, and mung bean than in pigeon pea and pinto bean at 10% moisture content. At 18% moisture content, the change of β-sheets to aggregates was observed in all pulses due to microwave treatment.

28 February 2015 in Agricultural Research
Verified
Journal Article
Closed access
PDF file
JMJ. A. Moses
J. A. Moses
DJDigvir S. Jayas
Digvir S. Jayas
KAK. Alagusundaram
K. Alagusundaram

6 June 2020 in Journal of Food Science and Technology
Verified
Journal Article
Closed access
PDF file
SCSubir Kumar Chakraborty
Subir Kumar Chakraborty
NMNaveen Kumar Mahanti
Naveen Kumar Mahanti
SMShekh Mukhtar Mansuri
Shekh Mukhtar Mansuri
MTManoj Kumar Tripathi
Manoj Kumar Tripathi
NKNachiket Kotwaliwale
Nachiket Kotwaliwale
DJDigvir S. Jayas
Digvir S. Jayas