Snehasis Chakraborty
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High‐pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices
S Chakraborty, N Kaushik, PS Rao, HN Mishra
Comprehensive Reviews in Food Science and Food Safety 13 (4), 578-596, 2014
Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 28, 10-21, 2015
Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances
EJ Rifna, SK Singh, S Chakraborty, M Dwivedi
Food Research International 126, 108654, 2019
Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments
S Chakraborty, PS Rao, HN Mishra
Innovative Food Science & Emerging Technologies 27, 57-68, 2015
Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
S Chakraborty, PS Rao, HN Mishra
Food and Bioprocess Technology 7, 3629-3645, 2014
Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data
C Shrivastava, S Chakraborty
LWT 90, 215-223, 2018
Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage
LE Jayachandran, S Chakraborty, PS Rao
Innovative Food Science & Emerging Technologies 28, 1-9, 2015
Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice
K Vollmer, S Chakraborty, P Bhalerao, R Carle, J Frank, C Steingass
Food and Bioprocess Technology 13, 1095-1109, 2020
Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree
S Chakraborty, PS Rao, HN Mishra
Journal of Food Science 80 (8), E1763-E1775, 2015
Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice–Impact on colour and nutritional attributes
AS Raj, S Chakraborty, PS Rao
Lwt 99, 119-127, 2019
High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar
S Chakraborty, D Baier, D Knorr, HN Mishra
Food and Bioproducts Processing 95, 281–291, 2015
The Potential of Pulsed Light Treatment to Produce Enzymatically Stable Indian Gooseberry (Emblica officinalis Gaertn.) Juice with Maximal Retention in Total Phenolics and …
S Chakraborty, S Ghag, PP Bhalerao, JS Gokhale
Journal of Food Processing and Preservation, e14932, 2020
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design
R Dhar, S Basak, S Chakraborty
Comprehensive Reviews in Food Science and Food Safety 21 (1), 499-540, 2022
Changes in quality attributes during storage of high-pressure and thermally processed pineapple puree
S Chakraborty, PS Rao, HN Mishra
Food and Bioprocess Technology 9, 768-791, 2016
Empirical model based on Weibull distribution describing the destruction kinetics of natural microbiota in pineapple (Ananas comosus L.) puree during high-pressure processing
S Chakraborty, PS Rao, HN Mishra
International Journal of Food Microbiology 211, 117-127, 2015
Review on potential non‐dairy synbiotic beverages: A preliminary approach using legumes
S Chaturvedi, S Chakraborty
International Journal of Food Science and Technology, e14779, 2020
Optimizing the extraction of protein from Prosopis cineraria seeds using response surface methodology and characterization of seed protein concentrate
D Garg, S Chakraborty, JS Gokhale
LWT 117, 108630, 2020
Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability
PP Bhalerao, SA Mahale, R Dhar, S Chakraborty
LWT 133, 109907, 2020
Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling
R Dhar, S Chakraborty
Journal of Food Process Engineering, e13517, 2020
Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)
C Vishwasrao, S Chakraborty, L Ananthanarayan
Journal of the Science of Food and Agriculture 97 (11), 3568-3575, 2017
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