Dr.Akash Pare
Dr.Akash Pare
Indian Institute of Food Processing Technology
Verified email at iifpt.edu.in
TitleCited byYear
Combined effect of ohmic heating and enzyme assisted aqueous extraction process on soy oil recovery
A Pare, A Nema, VK Singh, BL Mandhyan
Journal of food science and technology 51 (8), 1606-1611, 2014
212014
Optimization of process parameters for the production of spray dried Ber (Ziziphus jujube L.) powder
VK Singh, S Pandey, A Pare, RB Singh
Journal of food science and technology 51 (12), 3956-3962, 2014
42014
Soy-oil extraction using combined pretreatment of Enzymatic Hydrolysis and Ohmic Heating
A Pare
jnkvv, jabalpur, 2009
22009
Drying and Rehydration Behaviour of Bamboo (Bambusa bambos) Shoots during Convective Tray Drying
A Madan, A Pare
Journal of AgriSearch, 2014
12014
Effect of Processing Parameters of Spray-drying on Quality of Soymilk Powder
R DWIVEDI, A PARE, M SIVASHANKARI
SOYBEAN RESEARCH, 120, 0
1
Effect of microwave assisted extraction on yield and protein characteristics of soymilk
T Varghese, A Pare
Journal of Food Engineering 262, 92-99, 2019
2019
Optimization of Flour Blends for Domestic and Industrial Application
LA Twum, A Pare
Current Journal of Applied Science and Technology, 1-10, 2019
2019
Optimization of Process Parameters of Ohmic Heating for Improving Yield and Quality of Tomato Seed Oil
S Karunanithi, A Pare, CK Sunil, M Loganathan
Int. J. Pure App. Biosci 7 (3), 104-114, 2019
2019
Valorization of tomato processing waste: Characterization and process optimization of pectin extraction
AS Sengar, A Rawson, A Pare, KS Kumar
IJCS 7 (3), 3790-3794, 2019
2019
Development and Optimization of the Physical and Functional Properties of Extruded Products
LA Twum, A Pare
Current Journal of Applied Science and Technology, 1-11, 2018
2018
Mathematical Modelling of Thin-layer Drying Process of Bamboo (Bambusa bambos) Shoots at Varying Temperature
A Madan, A Pare, NG NA
Research & Reviews: Journal of Botany 3 (1), 1-9, 2018
2018
Ohmic Heating: Thermal Processing of Fruits and Vegetables
M Sivashankari, A Pare
Technological Interventions in the Processing of Fruits and Vegetables, 121-138, 2018
2018
Extrusion Characteristic of Bengal Gram Brokens and Maize Flour Blends for Preparation of Extruded Snack Food
DS Singh, A PARE, M SINGH, N SETH
Journal of AgriSearch 1 (1), 2014
2014
Food Process Engineering and Technology
A Pare, BL Mandhyan
Nipa, 2010
2010
Blending of different grades of olive oil with sesame oil: Impact on physicochemical properties, sensory properties and oxidative stability
A Madan, A Pare, S Bhuvana, M Durgadevi
Optimization of Extrusion Process to Produce Soy-Rice Snack Foods using Response Surface Methodology
A PARE
Effect of pH on the Protein-Lipid Film Properties of Soy Milk
M SIVASHANKARI, A PARE, BK YADAV, A SANTHAKUMARAN
SOYBEAN RESEARCH, 225, 0
Optimization of Extrusion Process to Produce Soy-Rice Snack Foods using Response Surface Methodology
P SINGH, DS SINGH, M SINGH, A PARE
SOYBEAN RESEARCH, 110, 0
Effect of Different Heating Methods on the Yield and Quality of Tofu
A PARE, M SIVASHANKARI, A MADAN
SOYBEAN RESEARCH, 99, 0
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Articles 1–19