Prem Prakash Srivastav
Prem Prakash Srivastav
Professor of Food Technology, Indian Institute of Technology, Kharagpur, India
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Cited by
Cited by
Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian rice
DK Verma, PP Srivastav
Rice Science 24 (1), 21-31, 2017
A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations
PK Prabhakar, S Vatsa, PP Srivastav, SS Pathak
Food research international 133, 109157, 2020
Processing and technology for millet based food products: a review
RV Jaybhaye, IL Pardeshi, PC Vengaiah, PP Srivastav
Journal of ready to eat food 1 (2), 32-48, 2014
Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp
SK Bag, PP Srivastav, HN Mishra
Food and bioprocess technology 4, 1450-1458, 2011
Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health
DK Verma, PP Srivastav
Trends in Food Science & Technology 97, 355-365, 2020
Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)
M Bhattacharya, PP Srivastav, HN Mishra
Journal of food science and technology 52, 2013-2022, 2015
Parboiling of dehusked rice
N Kar, RK Jain, PP Srivastav
Journal of food Engineering 39 (1), 17-22, 1999
Physico-chemical and cooking characteristics of Azad basmati
DK Verma, M Mohan, PK Prabhakar, PP Srivastav
International Food Research Journal 22 (4), 1380, 2015
A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review
DK Verma, PP Srivastav
Food Research International 130, 108924, 2020
Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties
R Geetha, HN Mishra, PP Srivastav
Journal of food science and technology 51, 3144-3153, 2014
Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends
GA Martinez-Medina, ML Chávez-González, DK Verma, ...
Journal of Functional Foods 77, 104326, 2021
Modified atmosphere packaging and active packaging of banana (Musa spp.): a review on control of ripening and extension of shelf life.
C Sen, HN Mishra, PP Srivastav
Journal of Stored Products and Postharvest Research 3 (9), 122-132, 2012
A novel technology for production of instant tea powder from the existing black tea manufacturing process
C Someswararao, PP Srivastav
Innovative Food Science & Emerging Technologies 16, 143-147, 2012
Chironji nut (Buchanania lanzan) processing, present practices and scope
J Kumar, PC Vengaiah, PP Srivastav, PK Bhowmick
NISCAIR-CSIR, India, 2012
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application
DK Verma, M Thakur, S Singh, S Tripathy, AK Gupta, D Baranwal, ...
Food Bioscience 46, 101594, 2022
Recent trends in the application of essential oils: The next generation of food preservation and food packaging
S Rout, S Tambe, RK Deshmukh, S Mali, J Cruz, PP Srivastav, PD Amin, ...
Trends in Food Science & Technology, 2022
Microalgae (Spirulina platensis) and its bioactive molecules: review
SK Pyne, P Bhattacharjee, PP Srivastav
Indian J. Nutr 4, 1-6, 2017
Extraction, identification and quantification methods of rice aroma compounds with emphasis on 2-acetyl-1-pyrroline (2-AP) and its relationship with rice quality: A …
DK Verma, PP Srivastav
Food Reviews International 38 (2), 111-162, 2022
Trends in edible packaging films and its prospective future in food: a review
A Kumar, M Hasan, S Mangaraj, M Pravitha, DK Verma, PP Srivastav
Applied Food Research 2 (1), 100118, 2022
Effect of roasting process variables on in-vitro protein digestibility of bengalgram, maize and soybean
PP Srivastav, H Das, S Prasad
Food chemistry 35 (1), 31-37, 1990
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