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Antima Gupta
Antima Gupta
Assistant Food Technologist
Zweryfikowany adres z pau.edu
Tytuł
Cytowane przez
Cytowane przez
Rok
Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste
VKR Surasani, A Singh, A Gupta, S Sharma
Lwt 111, 443-448, 2019
752019
Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization
A Gupta, S Sharma, VKR Surasani
LWT 135, 110045, 2020
682020
Oilseed as Potential Functional Food Ingredient
A Gupta, R Sharma, S Sharma, B Singh
Trends and Prospects in Food Technology, Processing and Preservation, 191-215, 2018
422018
Optimization of process parameters for extraction of protein isolates from Khesari dhal (Lathyrus sativus L)
S Sethi, DN Yadav, S Snigdha, A Gupta
LWT 137, 110368, 2021
262021
Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta
A Singh, A Gupta, VKR Surasani, S Sharma
Journal of Food Measurement and Characterization 15, 1317-1326, 2021
232021
Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination
A Singh, H Bobade, S Sharma, B Singh, A Gupta
Plant Foods for Human Nutrition 76, 118-124, 2021
222021
Properties, preparation methods, and application of sour starches in the food
SP Bangar, WS Whiteside, A Singh, F Özogul, A Gupta, SK Gahlawat
Trends in Food Science & Technology 121, 44-58, 2022
202022
Wheatgrass powder enriched functional pasta: Techno‐functional, phytochemical, textural, sensory and structural characterization
K Bawa, JK Brar, A Singh, A Gupta, H Kaur, K Bains
Journal of Texture Studies, 2022
172022
Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks
H Bobade, A Singh, S Sharma, A Gupta, B Singh
Journal of Food Processing and Preservation 46 (1), e16132, 2022
162022
Beta-glucan
H Bobade, A Gupta, S Sharma
Nutraceuticals and health care, 343-358, 2022
132022
Characterization of jackfruit seed enriched pasta: product-functionality profile, secondary protein structures, bioactive composition and molecular morphology
H Singh, R Sharma, A Gupta, S Joshi, BN Dar, B Singh, S Sharma
Quality Assurance and Safety of Crops & Foods 15 (2), 11-19, 2023
122023
Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno-functional properties, textural and structural characterisation
S Raina, A Gupta, A Singh, VKR Surasani, S Sharma
International Journal of Food Science and Technology 58 (5), 2735-2743, 2023
112023
Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta
A Kaur, A Singh, A Gupta, VKR Surasani, SS Dhaliwal
International Journal of Food Science and Technology 59 (2), 1113-1120, 2024
72024
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey
H Bobade, A Singh, S Sharma, A Gupta, B Singh
Journal of Texture Studies 53 (5), 672-683, 2022
72022
Influence of Different Processing Conditions on Nutritional, Phytochemical, and Physical Properties of Aquatic Fern (Azolla pinnata): A Sustainable Nutrient-Rich …
A Kaur, A Singh, H Kaur, A Gupta, VKR Surasani, SS Dhaliwal
ACS Food Science & Technology 4 (2), 344-354, 2024
62024
Almond
A Gupta, R Sharma, S Sharma
Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 423-452, 2020
62020
Cold Plasma for Food Processing
A Gupta, V Nanda, B Singh
Novel Food Processing Technologies 1, 623-660, 2017
62017
Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits
A Singh, A Gupta, S Sharma
Handbook of Cereals, Pulses, Roots, and Tubers, 357-376, 2021
52021
Influence of Germination Conditions on the Techno-functional Properties of Amaranth flour
A Gupta, S Sharma, B Singh
Proceedings of the 2018 International Conference on Food Properties …, 2018
52018
Influence of pre-gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and …
S Joshi, S Sharma, R Sharma, A Gupta, R Kumar
International Journal of Food Science and Technology 58 (6), 3448-3457, 2023
42023
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