All Stories

  1. Rosemary (Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee

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

    Dr Heartwin A Pushpadass

  2. Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo

    Article • International Journal of Dairy Technology, November 2014, Wiley

    Dr Heartwin A Pushpadass

  3. Analysis of Transient Heat and Mass Transfer during Deep-Fat Frying ofPantoa

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

    Dr Heartwin A Pushpadass

  4. Moisture Sorption Behavior and Thermodynamic Properties ofGulabjamunMix

    Article • Journal of Food Processing and Preservation, December 2013, Wiley

    Dr Heartwin A Pushpadass

  5. Modeling the Heat and Mass Transfer during Frying ofGulab Jamun

    Article • Journal of Food Processing and Preservation, October 2013, Wiley

    Dr Heartwin A Pushpadass

  6. Prediction of Shelf Life ofGulabjamunMix Using Simulation and Mathematical Modeling - Based on Moisture Gain

    Article • Journal of Food Processing and Preservation, May 2013, Wiley

    Dr Heartwin A Pushpadass

  7. Moisture sorption characteristics of chhana podo at 5°C and 35°C

    Article • Journal of Food Engineering, October 2006, Elsevier

    Dr Heartwin A Pushpadass