Study on the valorization of rapeseed press-cake with special emphasis on meal protein
Studies on the effects of processing on the quality of fruits and vegetables and development of a functional beverage powder
Cold plasma pre-treatment and foam mat drying of pineapple pulp : enzyme inactivation, interrelating pulp rheology with powder attributes and sorption isotherm
Development of multiresponsive carbon dots based aerogel and its applications in food analysis
Development of plant-based meat analogues from manila tamarind (pithecellobium dulce) seeds
Immobilization of cellulase from aspergillus foetidus isolated from soil and its application in food processing
Extraction and nanoemulsification of lycopene from heiyai( elaeagnus latifolia l) and utilization of its byproduct
Valorization of pectin rich assam lemon (citras lemon) peel waste for application in food system
Extraction and encapsulation of phytochemicals from edible flower for application in food system
Instant controlled pressure drop assisted production of curcumin rich turmeric powder for its use in infusion drink
Development of customized high-moisture meat analogue from parkia timoriana seed protein
Synthesis of carbon dots from food processing waste and its application in quality assessment
Studies on preparation and characterization of emulsion gel from black turmeric(curcuma caesia) rhizome extract and development of functional food
Improving infusion quality of green tea by instant controlled pressure drop treatment
Inference and prediction of quality of tomato using deep learning
Atmospheric cold plasma assisted processing of orange juice
Development of active biodegradable packaging material from fiber reinforced starch-protein blends for application in food products
Characterization, valorization and application of non-wood plant-based nanocellulose
Ohmic heating as an alternative thermal processing method of mango puree
Study on the effects of parboiling on rice and rice products of Assam
