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Snehasis Chakraborty
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High‐pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices
S Chakraborty, N Kaushik, PS Rao, HN Mishra
Comprehensive Reviews in Food Science and Food Safety 13 (4), 578-596, 2014
2382014
Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances
EJ Rifna, SK Singh, S Chakraborty, M Dwivedi
Food Research International 126, 108654, 2019
1442019
Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 28, 10-21, 2015
1202015
Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 27, 57-68, 2015
952015
Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data
C Shrivastava, S Chakraborty
Lwt 90, 215-223, 2018
932018
Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
S Chakraborty, PS Rao, HN Mishra
Food and Bioprocess Technology 7, 3629-3645, 2014
912014
Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage
LE Jayachandran, S Chakraborty, PS Rao
Innovative Food Science & Emerging Technologies 28, 1-9, 2015
862015
Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice
K Vollmer, S Chakraborty, P Bhalerao, R Carle, J Frank, C Steingass
Food and Bioprocess Technology 13, 1095-1109, 2020
772020
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design
R Dhar, S Basak, S Chakraborty
Comprehensive Reviews in Food Science and Food Safety 21 (1), 499-540, 2022
622022
Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice–Impact on colour and nutritional attributes
AS Raj, S Chakraborty, PS Rao
Lwt 99, 119-127, 2019
552019
The Potential of Pulsed Light Treatment to Produce Enzymatically Stable Indian Gooseberry (Emblica officinalis Gaertn.) Juice with Maximal Retention in Total Phenolics and …
S Chakraborty, S Ghag, PP Bhalerao, JS Gokhale
Journal of Food Processing and Preservation, e14932, 2020
542020
Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree
S Chakraborty, PS Rao, HN Mishra
Journal of Food Science 80 (8), E1763-E1775, 2015
532015
Optimizing the extraction of protein from Prosopis cineraria seeds using response surface methodology and characterization of seed protein concentrate
D Garg, S Chakraborty, JS Gokhale
LWT 117, 108630, 2020
522020
High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar
S Chakraborty, D Baier, D Knorr, HN Mishra
Food and Bioproducts Processing 95, 281–291, 2015
482015
Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention
B Bhagat, S Chakraborty
LWT, 113215, 2022
472022
Review on potential non‐dairy synbiotic beverages: A preliminary approach using legumes
S Chaturvedi, S Chakraborty
International Journal of Food Science and Technology, e14779, 2020
452020
Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability
PP Bhalerao, SA Mahale, R Dhar, S Chakraborty
LWT 133, 109907, 2020
442020
Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling
R Dhar, S Chakraborty
Journal of Food Process Engineering, e13517, 2020
422020
The potential of nonthermal techniques to achieve enzyme inactivation in fruit products
S Basak, S Chakraborty
Trends in Food Science & Technology, 2022
402022
Changes in quality attributes during storage of high-pressure and thermally processed pineapple puree
S Chakraborty, PS Rao, HN Mishra
Food and Bioprocess Technology 9, 768-791, 2016
402016
En aquests moments el sistema no pot dur a terme l'operació. Torneu-ho a provar més tard.
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