Jayaranjan R Kar

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Publications (8)

• Development of Par-Fried FrozenSamosasand Evaluation of Its Post-Storage Finish Frying and Sensory Quality
  Journal of Food Processing and Preservation 2017 DOI: 10.1111/jfpp.13049
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• Extraction of Flaxseed Oil: A Comparative Study of Three-Phase Partitioning and Supercritical Carbon Dioxide Using Response Surface Methodology
  Food and Bioprocess Technology 2017 DOI: 10.1007/s11947-017-1877-4
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• Pilot scale production, kinetic modeling, and purification of glycine betaine and trehalose produced from Actinopolyspora halophila (MTCC 263) using acid whey: A dairy industry effluent
  Chemical Engineering Science 2017 DOI: 10.1016/j.ces.2017.01.021
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• Glycine Betaine-Mediated Protection of Peas (Pisum sativum L.) During Blanching and Frozen Storage
  International Journal of Food Properties 2016 DOI: 10.1080/10942912.2015.1099043
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• Immobilization of Proteins in Alginate: Functional Properties and Applications
  Current Organic Chemistry 2015 DOI: 10.2174/1385272819666150429232110
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• Extraction of Lipids from Chlorella saccharophila Using High-Pressure Homogenization Followed by Three Phase Partitioning
  Applied Biochemistry and Biotechnology 2015 DOI: 10.1007/s12010-015-1665-4
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• Fermentative production of glycine betaine and trehalose from acid whey using Actinopolyspora halophila (MTCC 263)
  Environmental Technology & Innovation 2015 DOI: 10.1016/j.eti.2015.02.001
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• Investigations on ideal mode of cell disruption in extremely halophilic Actinopolyspora halophila (MTCC 263) for efficient release of glycine betaine and trehalose
  Biotechnology Reports 2015 DOI: 10.1016/j.btre.2014.12.005
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