Charu Lata Mahanta
Charu Lata Mahanta
Professor, Department of Food Engineering and Technology, Tezpur University
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Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder
P Mishra, S Mishra, CL Mahanta
Food and bioproducts processing 92 (3), 252-258, 2014
Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying
S Saikia, NK Mahnot, CL Mahanta
Food chemistry 171, 144-152, 2015
Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature
DK Das, H Dutta, CL Mahanta
LWT-Food Science and Technology 50 (1), 272-278, 2013
Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties
S Saikia, H Dutta, D Saikia, CL Mahanta
Food Research International 46 (1), 334-340, 2012
Thin layer drying of tomato slices
M Das Purkayastha, A Nath, BC Deka, CL Mahanta
Journal of food science and technology 50, 642-653, 2013
Effect of acid concentration and treatment time on acid–alcohol modified jackfruit seed starch properties
H Dutta, SK Paul, D Kalita, CL Mahanta
Food chemistry 128 (2), 284-291, 2011
Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content
H Dutta, CL Mahanta
Food Research International 49 (2), 655-663, 2012
Ultrasonication–A complementary ‘green chemistry’tool to biocatalysis: A laboratory-scale study of lycopene extraction
R Konwarh, S Pramanik, D Kalita, CL Mahanta, N Karak
Ultrasonics Sonochemistry 19 (2), 292-299, 2012
Effect of spray drying of four fruit juices on physicochemical, phytochemical and antioxidant properties
S Saikia, NK Mahnot, CL Mahanta
Journal of food processing and preservation 39 (6), 1656-1664, 2015
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies
H Chutia, CL Mahanta
Innovative Food Science & Emerging Technologies 67, 102547, 2021
Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)
NK Mahnot, CL Mahanta, KM Keener, NN Misra
Food Chemistry 284, 303-311, 2019
Kinetics of inactivation of peroxidase and polyphenol oxidase in tender coconut water by dielectric barrier discharge plasma
H Chutia, D Kalita, CL Mahanta, N Ojah, AJ Choudhury
Lwt 101, 625-629, 2019
Effect of steaming, boiling and microwave cooking on the total phenolics, flavonoids and antioxidant properties of different vegetables of Assam, India
S Saikia, CL Mahanta
International Journal of Food and Nutritional Sciences 2 (3), 47, 2013
Characteristics of synbiotic spray dried powder of litchi juice with Lactobacillus plantarum and different carrier materials
D Kalita, S Saikia, G Gautam, R Mukhopadhyay, CL Mahanta
LWT 87, 351-360, 2018
A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices
S Saikia, NK Mahnot, CL Mahanta
Food Science and Technology International 22 (4), 288-301, 2016
Magnetically recyclable, antimicrobial, and catalytically enhanced polymer-assisted “green” nanosystem-immobilized Aspergillus niger amyloglucosidase
R Konwarh, D Kalita, C Mahanta, M Mandal, N Karak
Applied microbiology and biotechnology 87, 1983-1992, 2010
Changes in the properties of rice varieties with different amylose content on dry heat parboiling
H Dutta, CL Mahanta, V Singh
Journal of Cereal Science 65, 227-235, 2015
Cloning and overexpression of raw starch digesting α-amylase gene from Bacillus subtilis strain AS01a in Escherichia coli and application of the purified recombinant α-amylase …
JK Roy, A Borah, CL Mahanta, AK Mukherjee
Journal of Molecular Catalysis B: Enzymatic 97, 118-129, 2013
Antioxidative, hemocompatible, fluorescent carbon nanodots from an “end-of-pipe” agricultural waste: exploring its new horizon in the food-packaging domain
M Das Purkayastha, AK Manhar, VK Das, A Borah, M Mandal, AJ Thakur, ...
Journal of agricultural and food chemistry 62 (20), 4509-4520, 2014
In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits
S Saikia, CL Mahanta
Journal of food science and technology 53, 1496-1504, 2016
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