Dharini Manoharan
University of Wisconsin–Platteville, Indian Institute of Millets Research, National Institute of Food Technology Entrepreneurship and Management, Tamil Nadu Agricultural University
Research areas: Biochemistry, Genetics and Molecular Biology · Biotechnology · Plasma Applications and Diagnostics · Microbial Inactivation Methods · Radiation Effects and Dosimetry
0000-0002-8080-1558
About
Dharini Manoharan, Ph.D. is a postdoctoral researcher in the School of Agriculture at the University of Wisconsin-Platteville. She specializes in the nonthermal processing of foods, with a particular emphasis on the innovative application of cold plasma technology to ensure safety and quality. Her research addresses modern-day challenges in food processing through novel technologies, by developing innovative and sustainable solutions that maintain safety, preserve nutritional integrity, and extend the shelf-life of foods.
Apart from ensuring the safety of foods, Manoharan's research contributions extend to various facets including the nonthermal modification of biomolecules, protein structure modification using novel technologies, enhancing functional properties, and reducing immunoreactivity of foods using nonthermal technologies.
Employment
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University of Wisconsin–Platteville Postdoctoral Researcher2024 - Present
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Indian Institute of Millets Research Research Associate2023 - 2024
- 2018 - 2021
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Indian Institute of Food Processing Technology Senior Research Fellow2017 - 2018
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Indian Institute of Spices Research Senior Research Fellow2016 - 2017
Education
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National Institute of Food Technology Entrepreneurship and Management PhD Food Process Engineering2018 - 2023
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Tamil Nadu Agricultural University M.Tech, Agricultural Process Engineering2014 - 2016
- 2010 - 2014
Projects & Funding
Projects & funding information is unavailable.
Publications (19)
- Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization Save
- Cavitation technologies for extraction of high value ingredients from renewable biomass Save
- Cold plasma processing of sesame milk: Changes on physicochemical properties, nutrition, anti-nutritional factors, protein structure and allergenicity Save
- Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics Save
- Immune boosting functional components of natural foods and its health benefits Save
- Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk Save
- Cold plasma reactive species: Generation, properties, and interaction with food biomolecules Save
- Utilization of Chicken Eggshell Waste: A Potential Calcium Source for Incorporation into Vegetable Soup Mix Save
- Computational cold plasma dynamics and its potential application in food processing Save
- Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk Save
- Morphological analysis of corn xerogel and its shape shifting in water Save
- Characterization of volatile aroma compounds in cold plasma‐treated milk Save
- Optical Emission Spectra Characterization of Plasma Discharge During the Processing of Milk and Evaluation of its Quality Attributes Save
- Investigation of hydrogel temperature and concentration on tapioca xerogel formation Save
- Structural analysis of tapioca xerogel and its water and oil triggered shape change Save
- Cold Plasma Save
- Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting Save
- Study on low-pressure plasma system for continuous decontamination of milk and its quality evaluation Save
- Plasma-Assisted Combination Processes Save