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Nandan Sit
Nandan Sit
Professor, Department of Food Engineering and Technology, Tezpur University
在 tezu.ernet.in 的电子邮件经过验证
标题
引用次数
引用次数
年份
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review
AK Jha, N Sit
Trends in Food Science & Technology, 2022
2452022
Application of ultrasound in combination with other technologies in food processing: A review
M Singla, N Sit
Ultrasonics Sonochemistry 73, 105506, 2021
2112021
Dual modification of taro starch by microwave and other heat moisture treatments
D Deka, N Sit
International Journal of Biological Macromolecules 92, 416-422, 2016
1862016
Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch
BJ Hazarika, N Sit
Carbohydrate polymers 140, 269-278, 2016
1292016
Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice
S Barman, N Sit, LS Badwaik, SC Deka
Journal of Food Science and Technology, 2014
962014
Comparison of response surface methodology (RSM) and artificial neural network (ANN) modelling for supercritical fluid extraction of phytochemicals from Terminalia chebula pulp …
AK Jha, N Sit
Industrial Crops and Products 170, 113769, 2021
902021
Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits
M Choudhury, LS Badwaik, PK Borah, N Sit, SC Deka
Journal of food science and technology 52, 6742-6748, 2015
712015
Modification of foxtail millet starch by combining physical, chemical and enzymatic methods
A Dey, N Sit
International journal of biological macromolecules 95, 314-320, 2017
662017
Yield and functional properties of taro starch as affected by ultrasound
N Sit, S Misra, SC Deka
Food and Bioprocess Technology 7, 1950-1958, 2014
632014
Optimization of ultrasound assisted enzymatic extraction of polyphenols from pomegranate peels based on phytochemical content and antioxidant property
S Nag, N Sit
Journal of Food Measurement and Characterization 12, 1734-1743, 2018
612018
Nutritional composition of culinary Musa ABB at different stages of development
P Khawas, AJ Das, N Sit, LS Badwaik, SC Deka
American Journal of Food Science and Technology 2 (3), 80-87, 2014
582014
Effect of ultrasound and enzymatic pre-treatment on yield and properties of banana juice
SJ Bora, J Handique, N Sit
Ultrasonics Sonochemistry 37, 445-451, 2017
552017
Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North‐E ast India
N Sit, S Misra, SC Deka
Starch‐Stärke 65 (11-12), 1011-1021, 2013
512013
Effect of dual modification sequence on physicochemical, pasting, rheological and digestibility properties of cassava starch modified by acetic acid and ultrasound
S Khurshida, MJ Das, SC Deka, N Sit
International Journal of Biological Macromolecules 188, 649-656, 2021
502021
Effect of ultrasonication on functional properties of tamarind seed protein isolates
B Biswas, N Sit
Journal of food science and technology 57, 2070-2078, 2020
462020
Application of natural extracts as active ingredient in biopolymer based packaging systems
D Dutta, N Sit
Journal of Food Science and Technology 60 (7), 1888-1902, 2023
422023
Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization
A Das, N Sit
Starch‐Stärke, 2000227, 2021
372021
Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch
R Devi, N Sit
International journal of biological macromolecules 129, 1006-1014, 2019
362019
Optimization of banana juice extraction using combination of enzymes
J Handique, SJ Bora, N Sit
Journal of Food Science and Technology 56, 3732-3743, 2019
322019
Characterization of physicochemical, functional, textural and color properties of starches from two different varieties of taro and their comparison to potato and rice starches
N Sit, S Misra, SC Deka
Food Science and Technology Research 20 (2), 357-365, 2014
322014
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