0000-0002-2450-3521 Employment
Employment history is unavailable.
Education
Education history is unavailable.
Projects & Funding
Projects & funding information is unavailable.
Publications (29)
- Utilization of residual bael pulp to prepare nutritionally enhanced cookies Save
- Influence of Thermal and Intensive Pulsed Light Treatments on Polyphenoloxidase Structure, Saccharomyces cerevisiae Morphology, and Phenolic Profile of Bael (Aegle marmelos) Beverage Save
- Oats (Avena sativa) as a Functional Food: Nutritional Significance, Processing Approaches and Multifaceted Applications Save
- Enhancing Shelf‐Life of Bael Beverage Through Various Pasteurization Techniques: A Comparative Study at 25°C and 4°C With Thermal, Pulsed Light, and Microwave Treatments Save
- Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety Save
- Effect of continuous microwave processing on enzymes and quality attributes of bael beverage Save
- Pasteurization of bael fruit (Aegle marmelos) juice using high-intensity pulsed light treatment Save
- Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes Save
- Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments Save
- Non-Thermal Processes in Food Preservation Save