Brijesh Srivastava
Brijesh Srivastava
Professor of Food Engineering & Technology, Tezpur University
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Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review
HA Makroo, NK Rastogi, B Srivastava
Trends in Food Science & Technology 97, 451-465, 2020
Modeling and optimization of parameters of flow rate of paddy rice grains through the horizontal rotating cylindrical drum of drum seeder
GVP Kumar, B Srivastava, DS Nagesh
Computers and Electronics in Agriculture 65 (1), 2009
Optimization of postharvest ultrasonic treatment of kiwifruit using RSM
K Vivek, KV Subbarao, B Srivastava
Ultrasonics sonochemistry 32, 328-335, 2016
Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice
HA Makroo, J Saxena, NK Rastogi, B & Srivastava
Journal of Food Processing and Preservation, 2017
Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties
D Kalita, B Sarma, B Srivastava
Food Chemistry 220, 67-75, 2017
Optimization of time-electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment
J Saxena, HA Makroo, B Srivastava
LWT-Food Science and Technology 71, 329-338, 2016
Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste
HA Makroo, NK Rastogi, B Srivastava
Journal of Food Process Engineering 40 (3), 2017
Effect of ohmic heating on Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice.
J Saxena, AH Makroo, B Srivastava
Journal of Food Process Engineering 40 (3), 2017
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 103, 316-324, 2019
Sono-hydro priming process (ultrasound modulated hydration): Modelling hydration kinetic during paddy germination
D Kalita, S Jain, B Srivastava, VV Goud
Ultrasonics Sonochemistry 70, 105321, 2021
Plants used as antimicrobials in the preparation of traditional starter cultures of fermentation by certain tribes of Arunachal Pradesh
AG Greeshma, B Srivastava, K Srivastava
Bull Arunachal For Res 22 (1&2), 52-7, 2006
Biotechnology in Tradition–A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India
K Shrivastava, AG Greeshma, B Srivastava
IJTK 11 (1), 81-89, 2012
Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom
B Srivastava, KP Singh, W Zimik
International Journal of Food Engineering 5 (4), 2009
X‐Ray K absorption edge studies of cobalt in complexes with nitrogen based aromatic ligands
A Kumar, AN Nigam, BD Srivastava
X‐Ray Spectrometry 10 (1), 25-27, 1981
Optimization of microwave power and curing time of turmeric rhizome (Curcuma Longa L.) based on textural degradation
BZ Hmar, D Kalita, B Srivastava
LWT - Food Science and Technology 76, 48-56, 2017
Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes
A Kumar, A Begum, M Hoque, S Hussain, B Srivastava
Lwt 142, 110988, 2021
Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening
RB Watharkar, Y Pu, BB Ismail, B Srivastava, PP Srivastav, D Liu
Journal of Food Measurement and Characterization 14, 2040-2050, 2020
Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp
RB Watharkar, S Chakraborty, PP Srivastav, B Srivastava
Journal of Food Process Engineering 44 (8), e13726, 2021
Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating
J Saxena, HA Makroo, S Bhattacharya, B Srivastava
Journal of Food Process Engineering 41 (3), e12671, 2018
Effect of Enzyme Extract on Rapeseed Microstructure and Oil Recovery
B Srivastava, YC Agrawal, BC Sarker, YPS Kushwaha, BPN Singh
Journal of Food Science and Technology 41 (8), 88-91, 2004
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