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Shalini Gaur Rudra
Shalini Gaur Rudra
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FOOD INDUSTRY WASTE: MINE OF NUTRACEUTICALS
NJCK Shalini Gaur Rudra*, Jyoti Nishad
International Journal of Science, Environment and Technology ISSN 2278-3687 …, 0
184*
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging
M Kumar, M Tomar, V Saurabh, T Mahajan, S Punia, M del Mar Contreras, ...
Trends in Food Science & Technology 105, 223-237, 2020
962020
Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches
AS Babu, R Parimalavalli, SG Rudra
International Journal of Biological Macromolecules 80, 557-565, 2015
932015
Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree
SG Rudra, H Singh, S Basu, US Shivhare
Journal of Food Engineering 86 (3), 379-387, 2008
862008
Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread
SS Patil, SG Rudra, E Varghese, C Kaur
Food Bioscience 14, 62-69, 2016
832016
Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil
J Nishad, A Dutta, S Saha, SG Rudra, E Varghese, RR Sharma, M Tomar, ...
Food chemistry 334, 127561, 2021
802021
Thermal Inactivation kinetics of peroxidase in mint leaves.
S RUDRA, S.G., SHIVHARE, U.S. AND BASU
Journal of Food Engineering 85 (1), 147-153, 2008
78*2008
Nanoemulsion based alginate organic coating for shelf life extension of okra
G Gundewadi, SG Rudra, DJ Sarkar, D Singh
Food Packaging and Shelf Life 18, 1-12, 2018
752018
Enzyme-Assisted Extraction of Carotenoid-Rich Extract from Red Capsicum (Capsicum annuum)
P Nath, C Kaur, SG Rudra, E Varghese
Agricultural research 5, 193-204, 2016
622016
Preparation of basil oil nanoemulsion using Sapindus mukorossi pericarp extract: Physico-chemical properties and antifungal activity against food spoilage pathogens
G Gundewadi, DJ Sarkar, SG Rudra, D Singh
Industrial Crops and Products 125, 95-104, 2018
552018
Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement
DK Koli, SG Rudra, A Bhowmik, S Pabbi
Foods 11 (7), 979, 2022
472022
Thermal degradation kinetics of chlorophyll in pureed coriander leaves
SG Rudra, BC Sarkar, US Shivhare
Food and Bioprocess Technology 1, 91-99, 2008
452008
Structural and Functional Properties of Exopolysaccharide Excreted by a Novel Bacillus anthracis (Strain PFAB2) of Hot Spring Origin
A Banerjee, SG Rudra, K Mazumder, V Nigam, R Bandopadhyay
Indian journal of microbiology 58, 39-50, 2018
442018
Note: Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture
HS Gujral, S Gaur, CM Rosell
Food science and technology international 9 (1), 17-21, 2003
432003
Utilization of pea pod powder for formulation of instant pea soup powder
E Hanan, SG Rudra, VR Sagar, V Sharma
Journal of Food Processing and Preservation 44 (11), e14888, 2020
382020
Mechanical properties and antimicrobial efficacy of active wrapping paper for primary packaging of fruits
SG Rudra, V Singh, SD Jyoti, US Shivhare
Food Bioscience 3, 49-58, 2013
382013
Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry
O Alajil, VR Sagar, C Kaur, SG Rudra, RR Sharma, R Kaushik, MK Verma, ...
Foods 10 (6), 1344, 2021
362021
Manufacturing of mayonnaise with pea pod powder as a functional ingredient.
VR Rudra, S.G., Hanan, E., Sagar
Food Measurement and Characterization, 2020
36*2020
Thermal inactivation kinetics of peroxidase in coriander leaves
SG Rudra, US Shivhare, S Basu, BC Sarkar
Food and Bioprocess Technology 1, 187-195, 2008
362008
Effects of barley flour, wet gluten and liquid shortening on the texture and storage characteristics of chapati
HS Gujral, S Gaur
Journal of texture studies 33 (5), 461-469, 2002
362002
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