All Stories

  1. Evaluation of different methods to monitor primary stage of oxidation of heat clarified milk fat (ghee)

    Article • Journal of Food Processing and Preservation, August 2018, Wiley

    Dr Bhavbhuti M. Mehta

  2. Comparative appraisal of Kreis methods for the assessment of incipient rancidity in ghee

    Article • British Food Journal, January 2018, Emerald

    Dr Bhavbhuti M. Mehta

  3. Study of Fourier transform near infrared (FT-NIR) spectra of ghee (anhydrous milk fat)

    Article • International Journal of Dairy Technology, October 2017, Wiley

    Dr Bhavbhuti M. Mehta

  4. Study on FT-MIR spectra of ghee (anhydrous milk fat)

    Article • British Food Journal, January 2017, Emerald

    Dr Bhavbhuti M. Mehta

  5. Characterisation and comparison of khoa prepared from camel milk with that from cow and buffalo milk

    Article • International Journal of Dairy Technology, October 2016, Wiley

    Dr Bhavbhuti M. Mehta

  6. Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Dr Bhavbhuti M. Mehta

  7. Comparison of different methods of monitoring the secondary stage of oxidation of ghee

    Article • International Journal of Dairy Technology, June 2015, Wiley

    Dr Bhavbhuti M. Mehta

  8. Lipid Oxidation (2005), 2nd edn, edited by E.N.Frankel, Woodhead Publishing Ltd., Sawston, Cambridge, UK. ISBN‐13: 978‐0‐9531949‐8‐8. Price £150.00.

    Article • International Journal of Dairy Technology, January 2015, Wiley

    Dr Bhavbhuti M. Mehta

  9. Chemical Migration and Food Contact Materials (2006)

    Article • International Journal of Dairy Technology, April 2012, Wiley

    Dr Bhavbhuti M. Mehta

  10. New Application of Mid Infra‐Red Spectrometry for the Analysis of Milk and Milk Products (2010)

    Article • International Journal of Dairy Technology, April 2012, Wiley

    Dr Bhavbhuti M. Mehta