DT
Dhruv Thakur
Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Indian Institute of Technology Delhi, National Institute of Food Technology Entrepreneurship and Management
0000-0003-4106-1670
Employment
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Dr. Yashwant Singh Parmar University of Horticulture and Forestry Guest Faculty2023 - Present
Education
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Indian Institute of Technology Delhi2022 - Present
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National Institute of Food Technology Entrepreneurship and Management B. Tech2014 - 2018
Projects & Funding
Projects & funding information is unavailable.
Publications (16)
- Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables Save
- Jerusalem artichoke: A comprehensive review of nutritional composition, health benefits and emerging trends in food applications Save
- Frontiers in 3D printing for biobased food packaging Save
- Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels Save
- Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae Save
- Effect of Slice Thickness and Pretreatments on the Quality of Dried Apple Slices (Golden Delicious) Save
- COMPARATIVE EVALUATION OF SOYBEAN OIL-CARNAUBA WAX OLEOGEL AS AN ALTERNATIVE TO CONVENTIONAL OIL FOR POTATO CHIPS FRYING Save
- Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products Save
- Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee Save
- Optimization and characterization of soybean oil-carnauba wax oleogel Save