NIFTEM-National Institute of Food Technology Entrepreneurship and Management

हिंदी

National Institute of Food Technology Entrepreneurship and Management

Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956
An Autonomous Institution under Ministry of Food Processing Industries, Government of India
Sonepat, Haryana, India

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Departments

Food Engineering

Publications

Year 2016

Barjinder Pal Kaur, PS Rao, PK Nema (2016). Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (penaeusmonodon)Innovative Food Science & Emerging Technologies 33, 47-55
R Sehrawat, PK Nema, Barjinder Pal Kaur Effect of superheated steam drying on properties of foodstuffs and kinetic modeling (2016) Innovative Food Science & Emerging Technologies 34, 285-301.

Year 2015

Suman R, Sharanagat V. S. & Singh M., 2015. Development and Testing of a Digital Apparatus for Measurement of the Angle of Repose. Agricultural Engineering Today, Vol.39, Issue 1, 34-39.
Vishkarma K., Suman R., Sharanagat V. S. & Singh M., 2015. Modeling of Hot Air Drying Kinetics of Tofu. Agricultural Engineering Today, Vol.39, Issue 3, 47-56.
Karmakar M., Kumar K., Sharanagat V. S. & Dixit A., 2015. Green synthesis and characterization of silver nanoparticle using Momordicacharantia and Manilkarazapota seeds.Ecology, Environment and Conservation, Vol. 21 (Suppl. Issue), 251-257.

Year 2014

Aditya Parmar, Prabhat K. Nema, Tripti Agarwal (2014) Biochar production from agro- food industry residues: A sustainable approach for soil and environmental management, Current Science [Accepted] [IF 0.833]
Debabandya Mohapatra, Saroj Kumar Giri, Suresh Prasad, Abhijit Kar and Prabhat K Nema (2014). Vacuum-Microwave Drying Characteristics of Spearmint Leaves. Journal of Food Research and Technology. 2(2): 87-92
Deepa, K., Singha, S., and Panda, T. (2014). Doxorubicin Nanoconjugates. J of Nanosci Nanotechnol. 14(1), 892-904. (ISSN: 1533-4880 (Print); EISSN: 1533-4899 (Online); IF 1.17)
Neelima Kaushik, Barjinder Pal Kaur,P. Srinivasa Rao and H. N. Mishra (2014). Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). Innovative Food Science and Emerging Technologies. Doi:10.1016/j.ifset.2013.12.011.
Rupesh Chavan, Anit Kumar, Vijendra Mishra and Prabhat K. Nema (2014) Effect of microfluidization on mango flavoured yoghurt: rheological properties and pH parameter” International Journal of Food and Nutritional Sciences [IF 1.02]
Singha, S. and Panda. T. Optimization of laccase fermentation and evaluation of kinetic and thermodynamic parameters of a partially purified laccase produced by Daedalea flavida, Prep Biochem Biotechnol. 2014 Feb 18. [Epub ahead of print] (ISSN: 1082-6068 (Print)
Kaur, B.K, Sharanagat V. S. and Nema P.K. (2014) Drying technologies for food: fundamental & principles. Nipa publication. pp. 321-350

Year 2013

Barjinder Pal Kaur , Neelima Kaushik, P. Srinivasa Rao and O.P. Chauhan (2013). Effect of high pressure processing on physical, biochemical and microbiological characteristics of black tiger shrimp (Penaeus monodon). Food and Bioprocess Technology 6, 1390-1400.
Barjinder Pal Kaur , Neelima Kaushik, P. Srinivasa Rao and H.N. Mishra (2013). Chilled storage of high pressure processed black tiger shrimp (Penaeus monodon). Journal of Aquatic Food Product Technology. DOI:10.1080/10498850.2013.772271.
Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda. “ Physicochemical and antioxidant properties of extrudates developed from barley and Honey” in International Journal of Food Science & Technology, Volume 48, Issue 8, Page 1750-1761, Aug, 2013
Neelima Kaushik, Barjinder Pal Kaur and P. Srinivasa Rao (2-13). Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage. Food Science and Technology International. DOI: 10.1177/1082013213496093.
Prabhat K. Nema, Debabandya Mohapatra, Ashikho Daniel and Sarvesh Mishra, (2013). Modeling Pulse Microwave Drying Kinetics of Ginger (Zingiber officinale R.). Journal of Food Research and Technology 1 (2) : 46 - 58.
Sharanagat V. S., (2013). Determination of thermal properties of coriander seed and its volatile oil. International Journal of Engineering Research and Applications, Volume : 3, Issue 2, pp. 1767 - 1773.
Singha, S. and Panda, T. Improved production of laccase by Daedalea flavida: consideration of evolutionary process optimization and batch-fed culture Bioprocess Biosyst Eng. 2013 Aug 1. ISSN: 1615-7591 (print)
Vinkel Arora, Abhay Nagpal, Vikas Anand and Manish Kumar, (2013). “Effect of Shot Peening Parameters on the Fatigue life of Al 6053”. International Journal of Application or Innovation in Engineering and Management. 2 (7) : 92 - 99.

Year 2012

Pendre N. K., Prabhat K. Nema, Harsh P. Sharma, S. S. Rathore, S. S. Kushwah, (2012). Effect of Drying Temperature and Slice Size on Quality of Dried Okra (Abelmoschus esculentus L.). Journal of Food Science and Technology (online available).