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Amit Baran Das
Amit Baran Das
Associate Professor
在 gkciet.ac.in 的电子邮件经过验证 - 首页
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Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling
AB Das, VV Goud, C Das
Industrial Crops and Products 95, 332-341, 2017
1362017
Pigmented rice a potential source of bioactive compounds: A review
D Samyor, AB Das, SC Deka
International Journal of Food Science & Technology 52 (5), 1073-1081, 2017
1322017
Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch
AB Das, G Singh, S Singh, CS Riar
Carbohydrate Polymers 80 (3), 725-732, 2010
1322010
Phenolic compounds as functional ingredients in beverages
AB Das, VV Goud, C Das
Value-added ingredients and enrichments of beverages, 285-323, 2019
782019
Characterization of the batter and gluten-free cake from extruded red rice flour
AB Das, S Bhattacharya
Lwt 102, 197-204, 2019
622019
Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking
P Sharma, M Ramchiary, D Samyor, AB Das
LWT-Food Science and Technology 72, 534-543, 2016
572016
Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology
AB Das, VV Goud, C Das
International journal of biological macromolecules 124, 573-581, 2019
552019
Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch
S Gope, D Samyor, AK Paul, AB Das
International journal of biological macromolecules 93, 860-867, 2016
352016
Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates
D Samyor, SC Deka, AB Das
Journal of food science and technology 55, 5003-5013, 2018
272018
Phytochemical and antioxidant profile of pigmented and non-pigmented rice cultivars of Arunachal Pradesh, India
D Samyor, SC Deka, AB Das
International Journal of Food Properties 19 (5), 1104-1114, 2016
272016
Extraction and characterization of phenolic content from purple and black rice (Oryza sativa L) bran and its antioxidant activity
AB Das, VV Goud, C Das
Journal of Food Measurement and Characterization 12, 332-345, 2018
252018
Effect of anthocyanin-natural deep eutectic solvent (lactic acid/fructose) on mechanical, thermal, barrier, and pH-sensitive properties of polyvinyl alcohol based edible films
R Thakur, V Gupta, T Ghosh, AB Das
Food Packaging and Shelf Life 33, 100914, 2022
242022
Acrylamide in snack foods
AB Das, PP Srivastav
Toxicology mechanisms and methods 22 (3), 163-169, 2012
232012
Adsorption/desorption, diffusion, and thermodynamic properties of anthocyanin from purple rice bran extract on various adsorbents
AB Das, VV Goud, C Das
Journal of food process engineering 41 (6), e12834, 2018
212018
Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp
D Samyor, SC Deka, AB Das
Journal of Food Science and Technology 58, 787-796, 2021
202021
Steric Environment Triggered Self-Healing CuII/HgII Bimetallic Gel with Old CuII–Schiff Base Complex as a New Metalloligand
K Sarmah, G Pandit, AB Das, B Sarma, S Pratihar
Crystal Growth & Design 17 (1), 368-380, 2017
202017
Effect of high amylose starch-natural deep eutectic solvent based edible coating on quality parameters of strawberry during storage
V Gupta, R Thakur, M Barik, AB Das
Journal of Agriculture and Food Research 11, 100487, 2023
172023
Ultrasound‐assisted extraction of anthocyanin from black rice bran using natural deep eutectic solvents: Optimization, diffusivity, and stability
R Thakur, V Gupta, P Dhar, SC Deka, AB Das
Journal of Food Processing and Preservation, e16309, 2022
172022
Effect of xanthan gum, guar gum and pectin on physicochemical, color, textural, sensory and drying characteristics of kiwi fruit leather
M Barman, AB Das, LS Badwaik
Journal of Food Processing and Preservation, e15478, 2021
172021
Fuzzy logic approach for process optimization of gluten‐free pasta
N Sakre, AB Das, PP Srivastav
Journal of Food Processing and Preservation 40 (5), 840-849, 2016
172016
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