Barjinder Pal Kaur
Barjinder Pal Kaur
Assistant Professor, National Institute of Food Technology Entrepreneurship and Management (NIFTEM
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Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)
N Kaushik, BP Kaur, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 22, 40-50, 2014
Effect of calcination temperature on microstructure, dielectric, magnetic and optical properties of Ba0. 7La0. 3Fe11. 7Co0. 3O19 hexaferrites
T Kaur, B Kaur, BH Bhat, S Kumar, AK Srivastava
Physica B: Condensed Matter 456, 206-212, 2015
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
Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) High-Pressure …
BP Kaur, N Kaushik, PS Rao, OP Chauhan
Food and Bioprocess Technology 6, 1390-1400, 2013
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
Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosailisha) fillets during refrigerated storage
A Chouhan, BP Kaur, PS Rao
Innovative food science and emerging technologies, 2015
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
Emergence and era of ultrasonic’s in fruit juice preservation: A review
R Dolas, C Saravanan, BP Kaur
Ultrasonics Sonochemistry 58, 104609, 2019
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
Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage
N Kaushik, BP Kaur, PS Rao
Food Science and Technology International 20 (7), 527-541, 2014
Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (penaeus monodon)
BP Kaur, PS Rao, PK Nema
Innovative Food Science & Emerging Technologies 33, 47-55, 2016
Structural and quality evaluation of soy enriched functional noodles
S Rani, R Singh, DB Kamble, A Upadhyay, BP Kaur
Food Bioscience 32, 100465, 2019
Using a combined neural network─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice
A Tarafdar, BP Kaur, PK Nema, OA Babar, D Kumar
Lwt 123, 109058, 2020
Identification of microfluidization processing conditions for quality retention of sugarcane juice using genetic algorithm
A Tarafdar, SG Nair, B Pal Kaur
Food and Bioprocess Technology 12, 1874-1886, 2019
Optimization and evaluation of multigrain gluten-enriched instant noodles
S Rani, R Singh, BP Kaur, A Upadhyay, DB Kamble
Applied Biological Chemistry 61, 531-541, 2018
Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta
DB Kamble, R Singh, S Rani, BP Kaur, A Upadhyay, N Kumar
Journal of Food Processing and Preservation 43 (10), e14125, 2019
Mathematical and artificial neural network modeling for vacuum drying kinetics of Moringa olifera leaves followed by determination of energy consumption and mass transfer …
A Tarafdar, N Jothi, BP Kaur
Journal of Applied Research on Medicinal and Aromatic Plants 24, 100306, 2021
Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing
S Thangalakshmi, VK Arora, BP Kaur, S Malakar
Journal of Food Processing and Preservation 45 (4), e15375, 2021
High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality
A Tarafdar, Y Kumar, BP Kaur, PC Badgujar
Journal of Food Processing and Preservation 45 (5), e15428, 2021
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