Rachna Sehrawat
Rachna Sehrawat
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Effect of superheated steam drying on properties of foodstuffs and kinetic modeling
R Sehrawat, PK Nema, BP Kaur
Innovative food science & emerging technologies 34, 285-301, 2016
Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods
R Sehrawat, PK Nema, BP Kaur
Lwt 92, 548-555, 2018
Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible
R Sehrawat, BP Kaur, PK Nema, S Tewari, L Kumar
Food Science and Biotechnology 30, 19-35, 2021
Pearl millet processing: a review
S Rani, R Singh, R Sehrawat, BP Kaur, A Upadhyay
Nutrition & Food Science 48 (1), 30-44, 2018
Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review
S Tewari, R Sehrawat, PK Nema, BP Kaur
Journal of Food Biochemistry 41 (1), e12319, 2017
Natamycin: a natural preservative for food applications—a review
M Meena, P Prajapati, C Ravichandran, R Sehrawat
Food Science and Biotechnology, 1-16, 2021
Oat proteins: A perspective on functional properties
L Kumar, R Sehrawat, Y Kong
Lwt 152, 112307, 2021
Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit
R Sehrawat, PK Nema
Journal of food science and technology 55, 4311-4320, 2018
Comprehensive review on potential applications of microfluidization in food processing
A Kumar, A Dhiman, R Suhag, R Sehrawat, A Upadhyay, DJ McClements
Food Science and Biotechnology 31, 17-36, 2022
Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)
K Subrahmanyam, K Gul, R Sehrawat, FM Allai
Food Bioscience 52, 102425, 2023
Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid …
R Sehrawat, PS Panesar, TL Swer, A Kumar
Pigment & Resin Technology 46 (1), 14-20, 2017
Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk
A Kumar, PC Badgujar, V Mishra, R Sehrawat, OA Babar, A Upadhyay
LWT 116, 108523, 2019
Milk: Processing of Milk
R Chavan, R Sehrawat, V Mishra, S Bhatt
The Encyclopedia of Food and Health, 729-735, 2016
Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study
R Sehrawat, PS Panesar, R Panesar, A Kumar
Pigment & Resin Technology 46 (6), 425-432, 2017
How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
H Rostamabadi, AC Karaca, M Nowacka, MZ Mulla, H Al-Attar, ...
Food Hydrocolloids 137, 108375, 2023
Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour
A Kheto, A Mallik, R Sehrawat, K Gul, W Routray
Food Research International 168, 112790, 2023
A Kumar, R Singh, R Sehrawat, N Kumar, Pratibha
Advances in Food Chemistry: Food Components, Processing and Preservation …, 2022
Inactivating food microbes by high-pressure processing and combined nonthermal and thermal treatment: a review
PK Nema, R Sehrawat, C Ravichandran, BP Kaur, A Kumar, A Tarafdar
Journal of Food Quality 2022, 2022
Role of drying technology in probiotic encapsulation and impact on food safety
R Sehrawat, S Abdullah, P Khatri, L Kumar, A Kumar, AS Mujumdar
Drying Technology 40 (8), 1562-1581, 2022
Technological Interventions in The Processing of Fruits and Vegetables
R Sehrawat, KA Khan, MR Goyal, PK Paul
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