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https://irju.jdvu.ac.in/jspui/handle/123456789/10216| Title: | Oxidative stability enhancement of edible oils using nano-ceria for food applications |
| Authors: | Chakraborty, Sreemoyee |
| Advisors: | Bera, Debabrata, guide Ghosh, Chandan Kumar, guide Roy, Lakshmishri, guide |
| Keywords: | Oxide Nanoparticle;Edible Oil;Oxidative Stability;Antioxidant;Thermostability;Shelf-Life;Mayonnaise |
| Issue Date: | 2026 |
| Publisher: | Jadavpur University, Kolkata, West Bengal |
| Description: | Supervisor(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) Awarded year: 2026 |
| URI: | https://irju.jdvu.ac.in/jspui/handle/123456789/10216 |
| Appears in Collections: | 2026 (Awarded Year) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| PhD Thesis (Food Technology & Biochemical Engineering) Sreemoyee Chakraborty.pdf | 15.2 MB | Adobe PDF | View/Open | |
| Abstract Sreemoyee Chakraborty.pdf | 79.04 kB | Adobe PDF | View/Open |
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