All Stories

  1. Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

    Article • Journal of Food Process Engineering, January 2018, Wiley

    UMESH HEBBAR

  2. Effect of micronization of maize grains on shelf-life of flour

    Article • Journal of Food Processing and Preservation, February 2017, Wiley

    UMESH HEBBAR

  3. Influence of micronization on physicochemical properties of maize grains

    Article • Starch - Stärke, June 2016, Wiley

    UMESH HEBBAR

  4. Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.)

    Article • Journal of the Science of Food and Agriculture, February 2016, Wiley

    UMESH HEBBAR

  5. Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper

    Article • Journal of Food Processing and Preservation, October 2015, Wiley

    UMESH HEBBAR

  6. Recent Developments in Nanoparticulate Based Reverse Micellar Extraction for Downstream Processing of Biomolecules

    Article • Current Biochemical Engineering, August 2015, Bentham Science Publishers

    UMESH HEBBAR

  7. Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper

    Article • Journal of Food Processing and Preservation, June 2014, Wiley

    UMESH HEBBAR

  8. Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder

    Article • Drying Technology, May 2014, Taylor & Francis

    UMESH HEBBAR

  9. Process optimization for reverse micellar extraction of stem bromelain with a focus on back extraction

    Article • Biotechnology Progress, March 2014, Wiley

    Mr Ram Saran Chaurasiya, UMESH HEBBAR

  10. Electromagnetic Radiation‐Based Dry Blanching of Red Bell Peppers: A Comparative Study

    Article • Journal of Food Process Engineering, September 2013, Wiley

    UMESH HEBBAR