• Bioconversion of Single Cell Protein from Underutilised Seaweed Turbinaria sp. using Natural Palmyrah Toddy Yeast 

  Shayanthavi, S.; Kapilan, R. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2021)

  This study was aimed to produce Single Cell Protein (SCP) from underutilied, abundantly found marine seaweed Turbinaria sp. using natural yeast from palmyrah (Borassus flabellifer) toddy. Turbinaria sp. were collected, ...
• Mineral Content of Selected Seaweed Varieties in Southern and North Western Sea of Sri Lanka 

  Jayakody, M.M.; Vanniarachchy, M.P.G.; Wijesekara, W.L.I. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2021)

  Seaweeds are a rich source of health beneficial bioactive nutraceuticals and currently, they are under-utilised in Sri Lanka. Thus, this study is to get an idea about the possibility of utilising seaweed in Sri Lankan food ...
• Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour 

  Rathnayake, H.A.; Navaratne, S.B.; Navaratne, C.M. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2021)
• Effect of Age, Gender and Vowel Type on Vowel Space Area in Sinhala Speakers 

  Narasimhan, S.V.; Karunarathne, W.G.S.S. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2021)

  This study was conducted to document the effect of age, gender and vowel type on vowel space area in Sinhala language. Three groups of participants were employed. Group 1 included 20 children, Group 2 included 20 adults ...
• Reduction of Reactive Power Waste of Inductive Electrical Appliances using Power Factor Correction 

  Fernando, M.M.P.M.; Gamini, D.D.A.; Naveendra, J.A.L. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2021)

  Electricity is the primary source of power in most countries including Sri Lanka, and saving or minimising the waste of it has become crucial in facing the world power crisis. Electrical power is wasted in various ways ...
• Short Communication Flour Properties of Whole and Dehulled Mung Beans (Vigna radiata) and Development of Food Gels Incorporated with Kithul (Caryota urenus) Flour 

  Vindika, S.; Wijesekara, I (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2021)

  In the present study, proximate and flour properties including thermogravimetric (TGA/DSC) and X-ray defraction (XRD) analysis of whole and dehulled mung bean (Vigna radiata) flours were studied. Moreover, food gels were ...

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