Scientific and technical aspects of yogurt aroma and taste: a review

W Routray, HN Mishra - … Reviews in Food Science and Food …, 2011 - Wiley Online Library
Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet,
even when its beneficial effects were neither fully known nor scientifically proven. With time …

Green tea: Health benefits

VR Sinija, HN Mishra - Journal of Nutritional & Environmental …, 2008 - Taylor & Francis
The plant Camellia sinensis yields a variety of white, green and black tea. Tea is one of the
most widely consumed beverages in the world, next only to water for enjoyment and health …

Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties

P Kumar, HN Mishra - Food chemistry, 2004 - Elsevier
The effect of stabilizer addition on physicochemical, sensory, textural properties and starter
culture counts of mango soymilk fortified yoghurt (MSFY) were studied. Three stabilizers …

Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp

SK Bag, PP Srivastav, HN Mishra - Food and bioprocess technology, 2011 - Springer
Foam expansion and foam stability of the bael (Aegle marmelos L.) fruit pulp foam was
studied. Foams were prepared from various pulp concentrations (PC) by adding different …

Magnetic Ni/Ag core–shell nanostructure from prickly Ni nanowire precursor and its catalytic and antibacterial activity

S Senapati, SK Srivastava, SB Singh… - Journal of Materials …, 2012 - pubs.rsc.org
A microemulsion template assisted hydrazine hydrate mediated wet chemical reduction of
nickel chloride hexahydrate at 70° C has been used for the fabrication of prickly nickel …

Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review

D Kumar, GP Yadav, CG Dalbhagat… - Journal of Food …, 2022 - Wiley Online Library
Cold plasma (CP) has emerged as a powerful intervention in the non‐thermal processing of
food. It a green technology with a minimum negative impact on food and the environment …

[HTML][HTML] Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices

V Sharma, HN Mishra - LWT-Food Science and Technology, 2014 - Elsevier
Abstract Unstructured Gompertz and Logistic models were developed to describe growth,
substrate utilization and lactic acid production by Lactobacillus plantarum NCDC 414 in …

Disinfestation of stored wheat grain infested with Rhyzopertha dominica by ozone treatment: process optimization and impact on grain properties

G Mishra, AA Palle, S Srivastava… - Journal of the Science …, 2019 - Wiley Online Library
BACKGROUND Ozone is a highly oxidative gas that has a long history of safe use as a
disinfectant and sanitizer from producers of pharmaceuticals and many other organic …

Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties

ZS Khan, NS Sodhi, S Fayaz, RA Bakshi… - JSFA …, 2023 - Wiley Online Library
Background Increasing concerns about nutritional deficiency, food security, and
sustainability have emphasized work on exploring alternative and sustainable sources of …

Selective fractionation of cholesterol from whole milk powder: optimisation of supercritical process conditions

J Chitra, S Deb, HN Mishra - International journal of food …, 2015 - Wiley Online Library
Supercritical fluid extraction (SCFE) of cholesterol from whole milk powder (WMP) was
investigated in this study. The combined effects of temperature (40–80° C) and pressure …