Dr. Pramod K Prabhakar
Dr. Pramod K Prabhakar
Assistant Professor, National Institute of Food Technology Entrepreneurship and Management, India
Verified email at - Homepage
Cited by
Cited by
A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations
Pramod K Prabhakar, Siddhartha Vatsa, Prem P Srivastav, Sant S Pathak
Food Research International, 109157, 2020
Physico-chemical and cooking characteristics of Azad basmati A
Deepak Kumar Verma, Mukesh Mohan, Pramod K Prabhakar, Prem Prakash Srivastav
International Food Research Journal 22 (4), 1380-1389, 2015
Nutritional Composition, Anti-Nutritional Factors, Pre-treatments-cum-Processing Impact and Food Formulation Potential of Faba Bean (Vicia Faba L.): A Comprehensive Review
KA Rahate, M Madhumita, PK Prabhakar
LWT- Food Science and Technology, 110796, 2021
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food material
Atul Dhiman, Pramod K Prabhakar
Journal of Food Engineering, 2020
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health
Rachna Gopta, Murlidhar Meghwal, Pramod K Prabhakar
Trends in Food Science & Technology, 2021
Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior
HA Makroo, PK Prabhakar, NK Rastogi, B Srivastava
LWT food science and Technology 103, 316-324, 2019
Ultrasonication of mayonnaise formulated with xanthan and guar gums: rheological modeling, effects on optical properties and emulsion stability
Y Kumar, S Roy, A Devra, A Dhiman, PK Prabhakar
LWT-Food Science and Technology, 111632, 2021
Effect of Moisture Content on the Engineering Properties of Jamun (Syzygium cumini) Seed
Ayushi Bajpai, Yogesh Kumar, Himani Singh, Pramod K Prabhakar, Murlidhar Meghwal
Journal of Food Process Engineering, 2020
Status of beetroot processing and processed products: Thermal and emerging technologies intervention
A Dhiman, R Suhag, DS Chauhan, D Thakur, S Chhikara, PK Prabhakar
Trends in Food Science & Technology 114, 443-458, 2021
Moisture Dependent Physical Properties of Chironji (Buchanania lanzan) Nut
Jitendra Kumar, Pramod K Prabhakar, Prem P Srivastav, Pradeep K Bhowmick
Journal of Agricultural Engineering 53 (2), 45-54, 2016
Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish
PK Prabhakar, PP Srivastav, SS Pathak
Journal of Aquatic Food Product Technology 28 (5), 452-464, 2019
Microwave drying of banana blossom (Musa acuminata): Mathematical modeling and drying energetics
P Jha, M Meghwal, PK Prabhakar
Journal of Food Processing and Preservation, e15717, 2021
Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review
N Ghanghas, MT Mukilan, S Sharma, Prabhakar, Pramod K
Food Reviews International, 1-30, 2020
Influence of temperature on vacuum drying characteristics, functional properties, and micro structure of Aloe vera (Aloe barbadensis Miller) gel
Jha R.K., Prabhakar P.K., Srivastav P.P., Rao V.V.
Research in Agricultural Engineering 61 (4), 141-149, 2015
Physical characterization of Chironji (Buchanania lanzan) nut and kernels
Jitendra Kumar, Pramod K Prabhakar, Prem P Srivastav, Pradeep K Bhowmick
Food Sci. Res. J 5 (2), 148-153, 2014
Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products
A Dhiman, R Suhag, D Thakur, V Gupta, PK Prabhakar
Food Reviews International 38 (sup1), 286-316, 2022
Energy consumption during manufacturing of different dairy products in a commercial dairy plant: A case study
PK Prabhakar, PP Srivastav, K Murari
Asian Journal of Dairy and Food Research 34 (2), 98-103, 2015
Engineering properties of dried ash gourd (Benincasa hispida Cogn) seeds: Mass modeling and its analysis
SR Gade, M Meghwal, PK Prabhakar
Journal of Food Process Engineering, e13545, 2020
Effect of different thermal treatments on grinding characteristics, granular morphology and yield of ready‐to‐eat wheat grits
RK Raigar, PK Prabhakar, PP Srivastav
Journal of Food Process Engineering 40 (2), e12363, 2017
Exploring Effects of different Pre‐Treatments on Drying Kinetics, Moisture Diffusion, Physico‐Functional, and Flow Properties of Banana Flower Powder
P Jha, M Meghwal, PK Prabhakar, A Singh
Journal of Food Processing and Preservation, e15356, 2021
The system can't perform the operation now. Try again later.
Articles 1–20