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Akshay Dasalkar
Central Food Technological Research Institute, Sant Gadge Baba Amravati University
Research areas: Biochemistry, Genetics and Molecular Biology · Biotechnology · Microbial Inactivation Methods · Listeria monocytogenes in Food Safety · Radiation Effects and Dosimetry
0000-0003-0020-6693
Employment
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Central Food Technological Research Institute Senior Research Fellow
Education
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Sant Gadge Baba Amravati University M.Sc Microbiology
Projects & Funding
Projects & funding information is unavailable.
Publications (11)
- Novel Ready-to-Eat Diskettes with optimised zinc bioaccessibility validated through Caco-2 cell assay Save
- Utilizing Electronic Sensory Technologies to Detect Barley Malt Syrup Adulteration in Honey: E-Nose and E-Tongue Applications Save
- Development and characterization of carrageenan-based antibacterial films incorporated with natural melanin pigment from niger seed hulls (Guizotia abyssinica) and their efficacy to enhance the shelf-life of strawberries Save
- Development of Spray-Dried Microparticles Encapsulating Onion Peel Extract Containing Anthocyanin: Optimization, Characterization, and Storage Stability Save
- Effect of UV-C LEDs and heat treatments on microbial safety, chemical and sensory properties of sweet lime juice Save
- Impact of ripening methods on aroma and taste of Indian mango varieties: a study using E-sense technologies Save
- Food Additives and Preservatives Save
- Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study Save
- Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties Save
- Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water Save
- Impact of 280 nm UV-C LEDs on the microbial safety and nutritional quality in tender coconut water Save