Laxmikant S. Badwaik
Laxmikant S. Badwaik
Professor, Dept. Food Engineering and Technology, Tezpur University, Assam, India
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Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry
E Amami, W Khezami, S Mezrigui, LS Badwaik, AK Bejar, CT Perez, ...
Ultrasonics sonochemistry 36, 286-300, 2017
Ultrasound treated potato peel and sweet lime pomace based biopolymer film development
PP Borah, P Das, LS Badwaik
Ultrasonics sonochemistry 36, 11-19, 2017
Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
D Seth, LS Badwaik, V Ganapathy
Journal of Food Science and Technology 52, 1830-1838, 2015
Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice
S Barman, N Sit, LS Badwaik, SC Deka
Journal of food science and technology 52, 3579-3589, 2015
Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration
N Barman, LS Badwaik
Ultrasonics Sonochemistry 34, 37-44, 2017
Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits
M Choudhury, LS Badwaik, PK Borah, N Sit, SC Deka
Journal of Food Science and Technology, 10.1007/s13197-015-1709-3, 2015
Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut
LS Badwaik, K Prasad, SC Deka
International Food Research Journal 19 (1), 341, 2012
Nutritional composition of culinary Musa ABB at different stages of development
P Khawas, AJ Das, N Sit, LS Badwaik, SC Deka
American Journal of Food Science and Technology 2 (3), 80-87, 2014
Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film
C Lalnunthari, LM Devi, LS Badwaik
Journal of food science and technology 57, 1807-1816, 2020
Optimization of ingredient levels for the development of peanut based fiber rich pasta
LS Badwaik, K Prasad, D Seth
Journal of Food Science and technology 51, 2713-2719, 2014
Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement
LS Badwaik, PK Borah, SC Deka
Carbohydrate polymers 103, 213-220, 2014
Recent advancement in improvement of properties of polysaccharides and proteins based packaging film with added nanoparticles: A review
V Akhila, LS Badwaik
International Journal of Biological Macromolecules 203, 515-525, 2022
Valorisation of pumpkin seeds and peels into biodegradable packaging films
C Lalnunthari, LM Devi, E Amami, LS Badwaik
Food and Bioproducts Processing 118, 58-66, 2019
Influence of blanching on antioxidant, nutritional and physical properties of bamboo shoot
LS Badwaik, G Gautam, SC Deka
Belihuloya, Sabaragamuwa University of Sri Lanka, 2015
Transformation of chicken feather keratin and pomelo peel pectin into biodegradable composite film
P Das, PP Borah, LS Badwaik
Journal of Polymers and the Environment 26, 2120-2129, 2018
Optimization of Microwave Assisted Extraction of Antioxidant Extract from Garcinia pedunculata Robx.
LS Badwaik, PK Borah, SC Deka
Separation Science and Technology 50 (12), 1814-1822, 2015
Comparison of kinetics and other related properties of bamboo shoot drying pretreated with osmotic dehydration
LS Badwaik, S Choudhury, PK Borah, N Sit, SC Deka
Journal of Food Processing and Preservation 38 (3), 1171-1180, 2014
Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup
N Sit, S Misra, D Baruah, LS Badwaik, SC Deka
Starch‐Stärke 66 (3-4), 294-302, 2014
Valorization of sweet lime peel for the extraction of essential oil by solvent free microwave extraction enhanced with ultrasound pretreatment
Y Arafat, A Altemimi, SA Ibrahim, LS Badwaik
Molecules 25 (18), 4072, 2020
Influence of fermentation on nutritional compositions, antioxidant activity, total phenolic and microbial load of bamboo shoot
LS Badwaik, PK Borah, K Borah, AJ Das, SC Deka, HK Sharma
Food Science and Technology Research 20 (2), 255-262, 2014
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