Items where Author is "Shruti, Pandey"

Article

Shruti, Pandey and Vindhya, H. A. and Rani Nithya, Darshini K and Anil Kumar, K. and Pooja, J. Rao (2022) Curcumin loaded core-shell biopolymers colloid and its incorporation in Indian Basmati rice: An enhanced stability, anti-oxidant activity and sensory attributes of fortified rice. Food Chemistry, 387. p. 132860.

Mahejibin, Khan and Kanika, Singh and Shruti, Pandey (2021) Quality Aspects of Rice Based Fermented Beverage. Biomedical Journal of Scientific and Technical Research. pp. 1-9.

Shruti, Pandey and Sunny, Aleena and Govindaraju, K. and Singh, R. P. (2020) Development of low phenylalanine flour for phenylketonuric patient. Journal of Food Processing and Preservation.

Shruti, Pandey and Asha, M. R. (2020) Effect of crystallinity of rice, after iron fortification. Current Nutrition & Food Science, 16 (3). pp. 410-421.

Shruti, Pandey and Asha, M. R. and Jayadeep, A. (2016) Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi). Journal of Food Science and Technology, 53 (2). pp. 1014-1024.

Shruti, Pandey and Amudha, Senthil and Kahkasha, Fatema (2015) Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat. Journal of Food Processing and Technology, 6 (7). pp. 1-7.

Shruti, Pandey and Vasudeva, Singh (2013) Food Fortification to Combat Iron Deficiency Anaemia. International Journal of Advanced Nutritional and Health Science, 1 (1). pp. 39-47.

Shruti, Pandey and Vasudeva, Singh (2013) Nutritional Needs of Athletes. Pedagogics.

Shruti, Pandey (2013) Nutritional properties of buckwheat grains. Commodity India. pp. 23-24.

Raju Lal, Bhardwaj and Shruti, Pandey (2011) Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review. Critical Reviews in Food Science and Nutrition, 51. pp. 563-570. ISSN 1549-7852

Book Section

Shruti, Pandey and Lijini, K. R. and Jayadeep, A. (2017) Medicinal and Health Benefits of Brown Rice. In: Brown Rice. Springer, pp. 111-122.

Shruti, Pandey and Sathyendra Rao, B. V. (2016) Potential use of pseudocereals: buckwheat, quinoa, amaranth. In: Food Process Engineering. CRC Press, pp. 227-250.