Professor Harish Kumar Sharma
Professor Harish Kumar Sharma
FET, SLIET(Deemed University),(Estab. by: Govt. of India)
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Zitiert von
Zitiert von
Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (< i> Colocasia esculenta</i>), rice (< i> Oryza sativa</i>) flour, pigeonpea …
P Kaushal, V Kumar, HK Sharma
LWT-Food Science and Technology, 2012
Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India
V Nanda, BC Sarkar, HK Sharma, AS Bawa
Journal of Food Composition and Analysis 16 (5), 613-619, 2003
Mathematical modelling of thin layer hot air drying of carrot pomace
N Kumar, BC Sarkar, HK Sharma
Journal of food science and technology 49, 33-41, 2012
High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
MA Malik, HK Sharma, CS Saini
Ultrasonics Sonochemistry 39, 511-519, 2017
Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects
S Bhat, P Kaushal, M Kaur, HK Sharma
African Journal of plant science 8 (1), 25-33, 2014
Development and characterization of extruded product using carrot pomace and rice flour
N Kumar, BC Sarkar, HK Sharma
International Journal of Food Engineering 6 (3), 2010
Utilization of taro (Colocasia esculenta): a review
P Kaushal, V Kumar, HK Sharma
Journal of Food Science and Technology 52, 27-40, 2015
Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick …
M Premi, HK Sharma
International journal of biological macromolecules 105, 1232-1240, 2017
Food caramels: a review.
S Garima, HK Sharma
Journal of Food Science and Technology (Mysore) 51 (9), 1686-1696, 2014
Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology
S Kaur, BC Sarkar, HK Sharma, C Singh
Food and Bioprocess Technology 2, 96-100, 2009
Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM 548 in submerged (SmF) and solid state …
S Kumar, HK Sharma, BC Sarkar
Food Science and Biotechnology 20, 1289-1298, 2011
Kinetics of drumstick leaves (Moringa oleifera) during convective drying
M Premi, HK Sharma, BC Sarkar, C Singh
African Journal of Plant Science 4 (10), 391-400, 2010
The effect of inulin as a fat replacer on the quality of low‐fat ice cream
A Tiwari, HK Sharma, N Kumar, M Kaur
International Journal of Dairy Technology 68 (3), 374-380, 2015
Characterization and dehydration kinetics of carrot pomace
A Upadhyay, HK Sharma, BC Sarkar
Agricultural Engineering International: CIGR Journal, 2008
Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology
B Singh, HK Sharma, BC Sarkar
Journal of food science and technology 49, 294-308, 2012
Effect of pretreatment conditions on physicochemical parameters of carrot juice
HK Sharma, J Kaur, BC Sarkar, C Singh, B Singh
International Journal of Food Science & Technology 44 (1), 1-9, 2009
Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves
A Gulia, HK Sharma, BC Sarkar, A Upadhyay, A Shitandi
Food and Bioproducts Processing 88 (2-3), 161-164, 2010
Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology
AK Sharma, BC Sarkar, HK Sharma
European Food Research and Technology 221, 106-112, 2005
Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace‐based extrudates
AH Dar, HK Sharma, N Kumar
Journal of Food Processing and Preservation 38 (1), 212-222, 2014
Bael (Aegle marmelos Correa) products processing: A review
S Anurag, K Pragati, U Ashutosh
African journal of food science 8 (5), 204-215, 2014
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