Items where Author is "Suvendu, Bhattacharya"

Article

Shanthilal, J. and Baby Latha, R. and Navya, M. C. and Chakkaravarthi, A. and Suvendu, Bhattacharya (2018) Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. Journal of Food Science, 83 (3). pp. 648-660. ISSN 0022-1147

Shanthilal, J. and Suvendu, Bhattacharya (2017) Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products. Journal of Food Science and Technology, 54 (5). pp. 1293-1303. ISSN 0022-1155

Shanthilal, J. and Suvendu, Bhattacharya (2016) Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation. Journal of Food Science and Technology, 53 (11). pp. 4106-4109. ISSN 0022-1155

Shipra, Tiwari and Suvendu, Bhattacharya (2016) Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. Journal of Food Quality, 39. pp. 545-558.

Shipra, Tiwari and Suvendu, Bhattacharya (2015) Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels. Drying Technology, 33 (12). pp. 1491-1499.

Shipra, Sharma and Suvendu, Bhattacharya (2015) Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology, 52 (2). pp. 1233-1237. ISSN 0022-1155

Shipra, Tiwari and Chakkaravarthi, A. and Suvendu, Bhattacharya (2015) Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels. Journal of Food Engineering, 165. pp. 60-65.

Yash, Dixit and Suvendu, Bhattacharya (2015) Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening. Journal of Food Science and Technology, 52 (8). pp. 4852-4862. ISSN 0022-1155

Shanthilal, J. and Suvendu, Bhattacharya (2015) Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling. Journal of Food Science, 80 (8). E1735-E1745.

Dhanalakshmi, K. and Suvendu, Bhattacharya (2014) Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics. Journal of Food Engineering, 120. pp. 124-134. ISSN 0260-8774

Chakkaravarthi, A. and Nagaprabha, P. and Punil Kumar, H. N. and Baby Latha, R. and Suvendu, Bhattacharya (2014) Jilebi 3: Effect of frying conditions on physical characteristics. Journal of Food Science and Technology, 51 (5). pp. 865-874. ISSN 0021-8561

Roopa, B. S. and Suvendu, Bhattacharya (2014) Mango gels: Characterization by small-deformation stress relaxation method. Journal of Food Engineering, 131. pp. 38-43.

Shipra, Tiwari and Suvendu, Bhattacharya (2014) Mango pulp-agar based model gel: textural characterisation. Journal of Food Science and Technology, 51 (1). pp. 75-82. ISSN 0021-8561

Shipra, Sharma and Suvendu, Bhattacharya (2014) Strain and strain rate dependence of gellan, agar and agar–gellan gels as model systems. Journal of Food Engineering, 141. pp. 93-98.

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2013) Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation. Journal of Food Science and Technology, 50 (2). pp. 293-300. ISSN 0022-1155

Soumya, Banerjee and Ravi, R. and Suvendu, Bhattacharya (2013) Textural characterisation of gellan and agar based fabricated gels with carrot juice. LWT - Food Science and Technology, 53. pp. 255-261. ISSN 0023-6438

Shipra, Tiwari and Ravi, R. and Suvendu, Bhattacharya (2012) Dehumidifier Assisted Drying of a Model Fruit Pulp-Based Gel and Sensory Attributes. Journal of Food Science, 77 (7). s263-s273.

Dhanalakshmi, K. and Suvendu, Bhattacharya (2012) Flow and Functional Characterization of Cornstarch Powder in the Presence of Water and Pregelatinized Starch. Journal of Food Process Engineering, 35. pp. 887-897.

Soumya, Banerjee and Suvendu, Bhattacharya (2012) Food Gels: Gelling Process and New Applications. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852

Baby Latha, R. and Nagaprabha, P. and Bhat, K.K. and Suvendu, Bhattacharya (2012) Frying Characteristics of Cashew Splits. Journal of Food Process Engineering, 35 (2). pp. 250-263.

Zarena, A. S. and Suvendu, Bhattacharya and Udaya Sankar, K. (2012) Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage. Food and Bioprocess Technology, 5. pp. 3007-3013.

Shipra, Tiwari and Suvendu, Bhattacharya (2011) Aeration of model gels: Rheological characteristics of gellan and agar gels. Journal of Food Engineering, 107 (1). pp. 134-139. ISSN 0260-8774

Sai Manohar, R. and Urmila Devi, G. R. and Suvendu, Bhattacharya and Venkateswara Rao, G. (2011) Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics. Journal of Food Engineering, 103 (1). pp. 1-8. ISSN 0260-8744

Soumya, Banerjee and Suvendu, Bhattacharya (2011) Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures. Journal of Food Engineering, 102 (3). 287-292 . ISSN 0260-8744

Dhanalakshmi, K. and Suvendu, Bhattacharya (2011) Compaction agglomeration of corn starch in presence of different binders. Journal of Food Engineering, 104. pp. 348-355.

Dhanalakshmi, K. and Jagan Mohan Rao, L. and Suvendu, Bhattacharya (2011) Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties. Journal of Food Science, 76 (9). C1284-C1291.

Sudeep, Ghosal and Indira, T. N. and Suvendu, Bhattacharya (2010) Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass. Journal of Food Engineering , 96. pp. 222-228.

Roopa, B. S. and Suvendu, Bhattacharya (2010) Alginate Gels: II. Stability At Different Processing Conditions. Journal of Food Process Engineering, 33. pp. 466-480.

Dipjyoti, Saha and Suvendu, Bhattacharya (2010) Characteristics Of Gellan Gum Based Food Gels. Journal of Texture Studies, 41. pp. 459-471. ISSN 0022-4901

Dipjyoti, Saha and Suvendu, Bhattacharya (2010) Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology.

Nagaraju, V. D. and Suvendu, Bhattacharya (2010) Roasting green coffee beans using spouted bed roaster: changes in physical characteristics. Journal of Food Science and Technology, 47 (6). pp. 674-677.

Roopa, B. S. and Suvendu, Bhattacharya (2010) Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. LWT - Food Science and Technology, 43 (9). pp. 1403-1408.

Roopa, B. S. and Suvendu, Bhattacharya (2009) Alginate gels: Rupture characteristics as a function of the conditions of gel formation. Journal of Food Engineering, 91 (3). pp. 448-454. ISSN 0260-8774

Roopa, B. S. and Suvendu, Bhattacharya (2009) Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44. pp. 2583-2589.

Roopa, B. S. and Pritam, Mazumder and Suvendu, Bhattacharya (2009) Fracture Behavior And Mechanism Of Puffed Cereal During Compression. Journal of Texture Studies, 40. pp. 157-171.

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi - An Indian traditional sweet: Attributes, manufacturing practices and scope for large scale production. Indian Food Industry. pp. 30-36.

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions. Journal of Food Science and Technology, 46 (6). pp. 543-548.

Sakina, Khatoon and Sreerama, Y. N. and Raghavendra, D. and Suvendu, Bhattacharya (2009) Properties of enzyme modified corn, rice and tapioca starches. Food Research International, 42. pp. 1426-1433.

Roopa, B. S. and Suvendu, Bhattacharya (2008) Alginate gels: I. Characterization of textural attributes. Journal of Food Engineering, 85 (1). pp. 123-131.

Murthy, C. T. and Suvendu, Bhattacharya (2008) Cryogenic grinding of black pepper. Journal of Food Engineering, 85 (1). pp. 18-28.

Kapri, Alka and Suvendu, Bhattacharya (2008) Gelling Behavior of Rice Flour Dispersions at Different Concentrations of Solids and Time of Heating. Journal of Texture Studies, 39. pp. 231-251.

Logaraj, T. V. and Suvendu, Bhattacharya and Udaya Sankar, K. and Venkateswaran, G. (2008) Rheological behaviour of emulsions of avocado and watermelon oils during storage. Food Chemistry, 106 (3). pp. 937-943.

Suvendu, Bhattacharya and Rashmi, Jena. (2007) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties. Journal of Food Engineering, 78 (4). pp. 1305-1314.

Suvendu, Bhattacharya and Patel, B. K. (2007) Simulation of coating process: rheological approach in combination with artificial neural network. Journal of Texture Studies, 38 (5). pp. 555-576.

Pritam, Mazumder and Roopa, B. S. and Suvendu, Bhattacharya (2007) Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering, 79 (2). pp. 511-516.

Ravi, R. and Roopa, B. S. and Suvendu, Bhattacharya (2007) Texture evaluation by uniaxial compression of some snack foods. Journal of Texture Studies, 38 (1). pp. 135-152.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2007) Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products. International Journal of Food Science & Technology, 42 (6). 708-713 ; 11 ref..

Mukherjee, S. and Suvendu, Bhattacharya (2006) Characterization of agglomeration process as a function of moisture content using a model food powder. Journal of Texture Studies, 37 (1). pp. 35-48.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2006) Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering, 74 (1). pp. 80-95. ISSN 0260-8774

Nidhi, Yadav and Roopa, B. S. and Suvendu, Bhattacharya (2006) Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs. Journal of Food Process Engineering, 29 (3). pp. 234-252.

Ramasamy, Ravi. and Suvendu, Bhattacharya (2006) The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology, 41 (7). 751-756 ; 20 ref..

Sowbhagya, H. B. and Smitha, S. and Sampathu, S. R. and Krishnamurthy, N. and Suvendu, Bhattacharya (2005) Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of Food Engineering, 67 (3). pp. 367-371.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2005) Uptake Of Sucrose Solution By Extruded Corn Balls And Effect On The Textural Characteristics. Journal of Food Process Engineering, 28 (2). pp. 154-165.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2004) The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon. International Journal of Food Science and Technology, 40. pp. 213-221.

Suvendu, Bhattacharya and Baby Latha, R. and Bhat, K. K. (2004) Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63 (2). pp. 135-139.

Ravi, R. and Suvendu, Bhattacharya (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering, 65 (4). pp. 619-624.

Baskaran, V. and Suvendu, Bhattacharya (2004) Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay. Plant Foods for Human Nutrition, 59. pp. 101-104.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2003) Effect of gum arabic on the rheology of corn flour doughs and fried product quality. Journal of Texture Studies, 34 (4). pp. 421-436.

Manisha, Guha and Syed Zakiuddin, Ali. and Suvendu, Bhattacharya (2003) Screening of variables for extrusion of rice flour employing a Plackett-Burman design. Journal of Food Engineering, 57 (2). 135-144, 30 ref..

Rashmi, Jena. and Suvendu, Bhattacharya (2003) Viscoelastic characterization of rice gel. Journal of Texture Studies, 34 (4). pp. 349-360.

Patel, B. K. and Suvendu, Bhattacharya (2002) Coating with honey: a study with model solids. Journal of Food Process Engineering, 25 (3). 225-232, 14 ref..

Baby Latha, R. and Bhat, K. K. and Suvendu, Bhattacharya (2002) Rheological behaviour of steamed rice flour dispersions. Journal of Food Engineering, 51 (2). 125-129, 11 ref..

Sarada, R. and Sila, Bhattacharya and Suvendu, Bhattacharya and Ravishankar, G. A. (2002) A response surface approach for the production of natural pigment astaxanthin from green alga Haematococcus pluvialis: Effect of sodium acetate, culture age, and sodium chloride. Food Biotechnology, 16 (2). pp. 107-120.

Bhat, K. K. and Suvendu, Bhattacharya (2001) Deep fat frying characteristics of chickpea flour suspensions. International Journal of Food Science and Technology, 36 (5). 499-507, 19 ref..

Indira, T. N. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Suvendu, Bhattacharya (2000) Water degumming of rice bran oil:a response surface approach. Journal of Food Engineering, 43 (2). 83-90, 27 ref..

Suvendu, Bhattacharya and Narasimha, H. V. (1999) Characterisation of papad from different blends of cereals with black gram. Journal of Food Quality, 22 (2). pp. 157-166.

Suvendu, Bhattacharya and Sudha, M. L. and Rahim, A. (1999) Pasting characteristics of an extruded blend of potato and wheat flours. Journal of Food Engineering, 40 (1/2). 107-111, 23 ref..

Suvendu, Bhattacharya and Vasudha, N. and Krishnamurthy, K. S. (1999) Rheology of mustard paste: a controlled stress measurement. Journal of Food Engineering, 41 (3/4). 187-191, 12 ref..

Sila, Bhattacharya and Suvendu, Bhattacharya and Narasimha, H. V. (1999) Uniaxial compressibility of blackgram doughs blended with cereal flours. Journal of Texture Studies, 30 (6). pp. 659-675.

Suvendu, Bhattacharya (1999) Yield stress and time-dependent rheological properties of mango pulp. Journal of Food Science, 64 (6). 1029-1033, 30 ref..

Manisha, Guha and Zakiuddin Ali, S. and Suvendu, Bhattacharya (1998) Effect of barrel temperature and screw speed on rapid viscoanalyser pasting behaviour of rice extrudate. International Journal of Food Science and Technology, 33 (3). 259-266, 27 ref..

Krishnan, S. and Suvendu, Bhattacharya and Karanth, N. G. (1998) Media optimisation for production of lactic acid by Lactobacillus plantarum NCIM 2084 using response surface methodology. Food Biotechnology, 12 (1/2). pp. 105-121.

Murthy, C. T. and Suvendu, Bhattacharya (1998) Moisture dependant physical and uniaxial compression properties of black pepper. Journal of Food Engineering, 37 (2). 193-205, 19 ref..

Suvendu, Bhattacharya and Rastogi, N. K. (1998) Rheological properties of enzyme-treated mango pulp. Journal of Food Engineering, 36 (3). 249-262, 23 ref..

Suvendu, Bhattacharya and Shylaja, M H and Manjunath, M S and Udaya Sankar, K. (1998) Rheology of lecithin dispersions. Journal of the American Oil Chemists' Society, 75 (7). 871-874, 20 ref..

Suvendu, Bhattacharya and Sivakumar, V and Devopriyo, Chakraborty (1997) Changes in CIELab colour parameters due to extrusion of rice-greengram blend: a response surface approach. Journal of Food Engineering, 32 (2). 125-131, 10 ref..

Sila, Bhattacharya and Bal, S. and Mukherjee, R. K. and Suvendu, Bhattacharya (1997) Kinetics of tamarind seed hydration. Journal of Food Engineering, 33 (1/2). 129-138, 19 ref..

Suvendu, Bhattacharya and Bhat, K. K. (1997) Steady shear rheology of rice-blackgram suspensions and suitability of rheological models. Journal of Food Engineering, 32 (3). 241-250, 19 ref..

Manisha, Guha and Zakiuddin Ali, S. and Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering, 32 (3). : 251-267 ; 28 ref.

Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. Journal of Food Engineering, 32 (1). : 83-99 ; 34 ref..

Suvendu, Bhattacharya and Maya, Prakash (1996) Kinetics of roasting of split chickpea (Cicer arietinum). International Journal of Food Science and Technology, 32. pp. 81-84.

Sila, Bhattacharya and Suvendu, Bhattacharya (1994) Flow behavior of cooked maize flour suspensions and applicability of mathematical models. Journal of Food Process Engineering, 17 (3). 263-278, 49 ref..

Suvendu, Bhattacharya (1992) Extruder as a bioreactor. Indian Food Industry, 11 (1). 27-30, 17 ref..

Suvendu, Bhattacharya and Das, H. and Bose, A. N. (1990) Effect of extrusion process variables on microstructure of blends of minced fish and wheat flour. Journal of Food Science and Technology, India, 27 (1). 22-28, 26 ref..

Suvendu, Bhattacharya (1989) Extrusion of foods and its possible applications in Indian food industries. Indian Food Industry, 8 (4). 1-8 ; 11 ref..