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Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA

International journal of dairy technology, 2018-08, Vol.71 (3), p.810-819

2018

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Evaluation of green solvent as an environment friendly alternative for milk fat extraction from ghee residue (clarified butter sediment waste)

International journal of food science & technology, 2023-04, Vol.58 (4), p.2085-2091

2023

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Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Journal of food processing and preservation, 2016-10, Vol.40 (5), p.999-1009

2016

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Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design

Journal of food science and technology, 2018-05, Vol.55 (5), p.1832-1839

2018

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Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal

Future foods : a dedicated journal for sustainability in food science, 2021-06, Vol.3, p.100027, Article 100027

2021

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A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product

Future foods : a dedicated journal for sustainability in food science, 2022-06, Vol.5, p.100131, Article 100131

2022

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Green solvents, potential alternatives for petroleum based products in food processing industries

Cleaner chemical engineering, 2022-09, Vol.3, p.100052, Article 100052

2022

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Optimization of ingredients and processing time for the development of functional dairy dessert (Kheer)

Journal of food processing and preservation, 2020-06, Vol.44 (6), p.n/a

2020

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Studies on the Effect of Natural Preservatives and Packing Materials on Physico-Chemical Quality of pinni

Current research in nutrition and food science, 2020-08, p.649-655

2020

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Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation

Food bioscience, 2021-06, Vol.41, p.100990, Article 100990

2021

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Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd

Food science & technology, 2018-06, Vol.92, p.416-421

2018

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Development of process for the production of arjuna herbal ghee from buffalo milk

Indian journal of animal sciences, 2017-02, Vol.87 (2)

2017

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Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat

Journal of food science and technology, 2023-01, Vol.60 (1), p.11-23

2023

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Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham: Moisture Sorption Study of Cham-cham

Journal of food processing and preservation, 2016-10, Vol.40 (5), p.999-1009

2016

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Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Journal of food processing and preservation, 2021-05, Vol.45 (5), p.n/a

2021

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Studies on curcumin fortification in different lassi types using Tween-80 as a binding material

Indian journal of dairy science, 2020-12, Vol.73 (6), p.628-631

2020

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Preparation of whey based savory beverage with enhanced bio-accessible zinc

Journal of food science and technology, 2022-11, Vol.59 (11), p.4288-4296

2022

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Effect of cardamom powder and rosemary extract on textural, sensory, microbiological and colour properties of pinni during storage

Indian journal of dairy science, 2020-10, Vol.73 (5), p.392-401

2020

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Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli

The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2020-01, Vol.44 (2), p.70-84

2020

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Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)

Journal of food science and technology, 2017-11, Vol.54 (12), p.3802-3809

2017

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Physicochemical, antioxidant and in-vitro release behaviour of burfi added with curcumin as a source of functional ingredient

Indian journal of dairy science, 2020-07, Vol.73 (3), p.201-215

2020

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Preparation and Stability Evaluation of Curcumin Fortified Lassi, a Fermented Dairy Beverage

International journal of fermented foods, 2020-06, Vol.9 (1), p.19-30

2020

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Optimisation of the ingredients for the development of low-calorie basundi

Indian journal of dairy science, 2022-04, p.107-118

2022

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Instrumental texture profile of reduced‐calorie P eda as a function of ingredients using response surface methodology

International journal of dairy technology, 2015-11, Vol.68 (4), p.543-549

2015

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Preparation of curcumin fortified buffalo ghee

Indian journal of dairy science, 2022-02, p.11-16

2022

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Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA

Evaluation of green solvent as an environment friendly alternative for milk fat extraction from ghee residue (clarified butter sediment waste)

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design

Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal

A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product

Green solvents, potential alternatives for petroleum based products in food processing industries

Optimization of ingredients and processing time for the development of functional dairy dessert (Kheer)

Studies on the Effect of Natural Preservatives and Packing Materials on Physico-Chemical Quality of pinni

Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation

Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd

Development of process for the production of arjuna herbal ghee from buffalo milk

Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham: Moisture Sorption Study of Cham-cham

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Studies on curcumin fortification in different lassi types using Tween-80 as a binding material

Preparation of whey based savory beverage with enhanced bio-accessible zinc

Effect of cardamom powder and rosemary extract on textural, sensory, microbiological and colour properties of pinni during storage

Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli

Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)

Physicochemical, antioxidant and in-vitro release behaviour of burfi added with curcumin as a source of functional ingredient

Preparation and Stability Evaluation of Curcumin Fortified Lassi, a Fermented Dairy Beverage

Optimisation of the ingredients for the development of low-calorie basundi

Instrumental texture profile of reduced‐calorie P eda as a function of ingredients using response surface methodology

Preparation of curcumin fortified buffalo ghee

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