Navin Kumar Rastogi
Navin Kumar Rastogi
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Opportunities and challenges in high pressure processing of foods
NK Rastogi, K Raghavarao, VM Balasubramaniam, K Niranjan, D Knorr
Critical reviews in food science and nutrition 47 (1), 69-112, 2007
Recent developments in osmotic dehydration: methods to enhance mass transfer
NK Rastogi, K Raghavarao, K Niranjan, D Knorr
Trends in Food Science & Technology 13 (2), 48-59, 2002
Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber
SN Raghavendra, SRR Swamy, NK Rastogi, K Raghavarao, S Kumar, ...
Journal of Food Engineering 72 (3), 281-286, 2006
Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots
NK Rastogi, MN Eshtiaghi, D Knorr
Journal of food science 64 (6), 1020-1023, 1999
Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple
NK Rastogi, K Niranjan
Journal of Food Science 63 (3), 508-511, 1998
Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties
SN Raghavendra, NK Rastogi, K Raghavarao, RN Tharanathan
European Food Research and Technology 218, 563-567, 2004
Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system
BR Babu, NK Rastogi, K Raghavarao
Chemical Engineering and Processing: process intensification 47 (1), 83-89, 2008
Opportunities and challenges in application of ultrasound in food processing
NK Rastogi
Critical reviews in food science and nutrition 51 (8), 705-722, 2011
Processing of honey: a review
R Subramanian, H Umesh Hebbar, NK Rastogi
International Journal of Food Properties 10 (1), 127-143, 2007
Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration
NK Rastogi, K Raghavarao
Journal of Food Engineering 34 (4), 429-440, 1997
Sensors and biosensors for analysis of bisphenol-A
KV Ragavan, NK Rastogi, MS Thakur
TrAC Trends in Analytical Chemistry 52, 248-260, 2013
Advances in membrane technologies for water treatment: materials, processes and applications
A Basile, A Cassano, NK Rastogi
Elsevier, 2015
Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration
NK Rastogi, K Raghavarao
LWT-Food Science and Technology 37 (1), 43-47, 2004
Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food
S Debnath, KK Bhat, NK Rastogi
LWT-Food Science and Technology 36 (1), 91-98, 2003
Recent trends and developments in infrared heating in food processing
NK Rastogi
Critical reviews in food science and nutrition 52 (9), 737-760, 2012
Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper
BIO Ade-Omowaye, NK Rastogi, A Angersbach, D Knorr
Journal of Food Engineering 60 (1), 89-98, 2003
Mass transfer during infrared drying of cashew kernel
HU Hebbar, NK Rastogi
Journal of Food Engineering 47 (1), 1-5, 2001
Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter
R Triveni, TR Shamala, NK Rastogi
Process Biochemistry 36 (8-9), 787-795, 2001
Effect of selected additives on microencapsulation of anthocyanin by spray drying
CA Nayak, NK Rastogi
Drying Technology 28 (12), 1396-1404, 2010
Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration
NK Rastogi, K Raghavarao, K Niranjan
Journal of food engineering 31 (4), 423-432, 1997
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