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  1. IR@JU
  2. Ph.D. Thesis
  3. Faculty Council of Engineering & Technology
  4. 2026 (Awarded Year)
Please use this identifier to cite or link to this item: https://irju.jdvu.ac.in/jspui/handle/123456789/10216
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dc.contributor.advisorBera, Debabrata, guide-
dc.contributor.advisorGhosh, Chandan Kumar, guide-
dc.contributor.advisorRoy, Lakshmishri, guide-
dc.contributor.authorChakraborty, Sreemoyee-
dc.date.accessioned2026-07-13T08:03:45Z-
dc.date.available2026-07-13T08:03:45Z-
dc.date.issued2026-
dc.date.submitted2026-
dc.identifier.otherTC4605-
dc.identifier.urihttps://irju.jdvu.ac.in/jspui/handle/123456789/10216-
dc.descriptionSupervisor(s): Bera, Debabrata (Dept. of Food Technology & Biochemical Engineering, J.U.), Ghosh, Chandan Kumar (School Of Material Science and Nanotechnology, J.U.) and Roy, Lakshmishri (Dept. of Food Technology, Techno Main Saltlake Kolkata)en_US
dc.descriptionAwarded year: 2026en_US
dc.format.extent[246] p.en_US
dc.language.isoenen_US
dc.publisherJadavpur University, Kolkata, West Bengalen_US
dc.subjectOxide Nanoparticleen_US
dc.subjectEdible Oilen_US
dc.subjectOxidative Stabilityen_US
dc.subjectAntioxidanten_US
dc.subjectThermostabilityen_US
dc.subjectShelf-Lifeen_US
dc.subjectMayonnaiseen_US
dc.titleOxidative stability enhancement of edible oils using nano-ceria for food applicationsen_US
dc.typeTexten_US
dc.departmentJadavpur University. Department of Food Technology & Biochemical Engineeringen_US
Appears in Collections:2026 (Awarded Year)

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