Professor Harish Kumar Sharma
Professor Harish Kumar Sharma
FET, SLIET(Deemed University),(Estab. by: Govt. of India)
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Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (< i> Colocasia esculenta</i>), rice (< i> Oryza sativa</i>) flour, pigeonpea …
P Kaushal, V Kumar, HK Sharma
LWT-Food Science and Technology, 2012
Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India
V Nanda, BC Sarkar, HK Sharma, AS Bawa
Journal of Food Composition and analysis 16 (5), 613-619, 2003
High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
MA Malik, HK Sharma, CS Saini
Ultrasonics Sonochemistry 39, 511-519, 2017
Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects
S Bhat, P Kaushal, M Kaur, HK Sharma
African Journal of plant science 8 (1), 25-33, 2014
Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick …
M Premi, HK Sharma
International journal of biological macromolecules 105, 1232-1240, 2017
Mathematical modelling of thin layer hot air drying of carrot pomace
N Kumar, BC Sarkar, HK Sharma
Journal of food science and technology 49, 33-41, 2012
Utilization of taro (Colocasia esculenta): a review
P Kaushal, V Kumar, HK Sharma
Journal of Food Science and Technology 52, 27-40, 2015
Development and characterization of extruded product using carrot pomace and rice flour
N Kumar, BC Sarkar, HK Sharma
International Journal of Food Engineering 6 (3), 2010
Food caramels: a review.
S Garima, HK Sharma
Journal of Food Science and Technology (Mysore) 51 (9), 1686-1696, 2014
Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology
S Kaur, BC Sarkar, HK Sharma, C Singh
Food and Bioprocess Technology 2, 96-100, 2009
Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM 548 in submerged (SmF) and solid state …
S Kumar, HK Sharma, BC Sarkar
Food Science and Biotechnology 20, 1289-1298, 2011
The effect of inulin as a fat replacer on the quality of low‐fat ice cream
A Tiwari, HK Sharma, N Kumar, M Kaur
International Journal of Dairy Technology 68 (3), 374-380, 2015
Kinetics of drumstick leaves (Moringa oleifera) during convective drying
M Premi, HK Sharma, BC Sarkar, C Singh
African journal of plant science 4 (10), 391-400, 2010
Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology
B Singh, HK Sharma, BC Sarkar
Journal of food science and technology 49, 294-308, 2012
Effect of pretreatment conditions on physicochemical parameters of carrot juice
HK Sharma, J Kaur, BC Sarkar, C Singh, B Singh
International journal of food science & technology 44 (1), 1-9, 2009
Characterization and dehydration kinetics of carrot pomace
A Upadhyay, HK Sharma, BC Sarkar
Agricultural Engineering International: CIGR Journal, 2008
Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves
A Gulia, HK Sharma, BC Sarkar, A Upadhyay, A Shitandi
Food and Bioproducts Processing 88 (2-3), 161-164, 2010
Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace‐based extrudates
AH Dar, HK Sharma, N Kumar
Journal of Food Processing and Preservation 38 (1), 212-222, 2014
Effect of enzymatic hydrolysis on the juice yield from bael fruit (Aegle marmelos Correa) pulp
A Singh, S Kumar, HK Sharma
American Journal of Food Technology 7 (2), 62-72, 2012
Bael (Aegle marmelos Correa) products processing: A review
A Singh, HK Sharma, P Kaushal, A Upadhyay
African journal of food science 8 (5), 204-215, 2014
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