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Chandrakant Genu Dalbhagat
Chandrakant Genu Dalbhagat
Assistant Professor, Department of Food Process Engineering, NIT Rourkela, Odisha
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα nitrkl.ac.in
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
CG Dalbhagat, DK Mahato, HN Mishra
Trends in Food Science & Technology 85, 226-240, 2019
2422019
Emerging technologies and coating materials for improved probiotication in food products: A review
S Misra, P Pandey, CG Dalbhagat, HN Mishra
Food and Bioprocess Technology 15 (5), 998-1039, 2022
862022
Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels
CG Dalbhagat, HN Mishra
Journal of Cereal Science 89, 102782, 2019
442019
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based …
GP Yadav, CG Dalbhagat, HN Mishra
Journal of Food Process Engineering 45 (9), e14106, 2022
392022
Investigation of natural food fortificants for improving various properties of fortified foods: A review
S Vishwakarma, CG Dalbhagat, S Mandliya, HN Mishra
Food Research International 156, 111186, 2022
392022
Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural …
S Mandliya, A Pratap-Singh, S Vishwakarma, CG Dalbhagat, HN Mishra
Foods 11 (16), 2476, 2022
252022
Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana)
A Thakur, P Pandey, CG Dalbhagat, HN Mishra
Journal of Food Science and Technology 59 (4), 1637-1648, 2022
212022
Development of instant low glycemic rice using extrusion technology and its characterization
GP Yadav, CG Dalbhagat, HN Mishra
Journal of Food Processing and Preservation 45 (12), e16077, 2021
202021
Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences
A Nithya, S Misra, C Panigrahi, CG Dalbhagat, HN Mishra
Food Chemistry Advances 3, 100381, 2023
152023
Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels
CG Dalbhagat, HN Mishra
Journal of Food Processing and Preservation, e15579, 2021
142021
Effect of the drying process on the color change, fissure development, and morphology of fortified rice kernels
CG Dalbhagat, HN Mishra
Journal of Food Process Engineering, e13719, 2021
122021
Effect of pilot scale roasting on color and textural attributes of soybean kernels
RK Raigar, CG Dalbhagat, HN Mishra
Journal of Food Processing and Preservation 44 (11), e14883, 2020
122020
Effect of spray-and freeze-dried microcapsules containing probiotics and γ-Aminobutyric acid on nutritional, physicochemical, textural, pasting, rheological, and …
S Misra, S Mandliya, P Pandey, C Panigrahi, CG Dalbhagat, HN Mishra
Food and Bioprocess Technology 17 (2), 464-478, 2024
102024
Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review
D Kumar, GP Yadav, CG Dalbhagat, HN Mishra
Journal of Food Processing and Preservation 46 (11), e17010, 2022
92022
Preparation of low glycemic rice and comparison of its physicochemical properties, cooking characteristics, starch digestibility and microstructure with raw rice (Swarna Cv)
GP Yadav, CG Dalbhagat, HN Mishra
Food Science and Engineering, 30-43, 2023
62023
Apparent amylose content positively influences the quality of extruded fortified rice kernels
A Nithya, S Vishwakarma, CG Dalbhagat, HN Mishra
Carbohydrate Polymers 338, 122213, 2024
42024
A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes
GP Yadav, D Kumar, CG Dalbhagat, HN Mishra
Food Chemistry Advances 4, 100581, 2024
42024
A comparative study on the physicochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice
A Nithya, CG Dalbhagat, HN Mishra
International Journal of Food Science & Technology 57 (2), 1325-1332, 2022
42022
Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study
S Vishwakarma, CG Dalbhagat, HN Mishra
Biology and Life Sciences Forum 6 (1), 15, 2021
42021
Development of a simple method for extraction and analysis of folic acid in fortified rice kernels by HPLC and its application in vitamin retention studies
A Nithya, CG Dalbhagat, HN Mishra
Journal of Food Measurement and Characterization 17 (6), 6440-6451, 2023
32023
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