Items where Author is "Umesh Hebbar, H."

Article

Sandhya, R. Shewale and Deependra, Rajoriya and Bhavya, M. L. and Umesh Hebbar, H. (2021) Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement. LWT - Food Science and Technology, 135. p. 109904. ISSN 0023-6438

Bhavya, M. L. and Sandhya, R. Shewale and Deependra, Rajoriya and Umesh Hebbar, H. (2021) Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. Food and Bioprocess Technology, 14. pp. 362-372. ISSN 1935-5130

Deependra, Rajoriya and Bhavya, M. L. and Umesh Hebbar, H. (2021) Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree. LWT - Food Science and Technology, 145. p. 111330. ISSN 0023-6438

Sandhya, R. Shewale and Umesh Hebbar, H. (2021) Low humidity air and radiofrequency wave based sequential drying of Rosmarinus officinalis for improvement of quality. Industrial Crops & Products, 162. p. 113303.

Rohini, B. and Umesh Hebbar, H. (2021) Photocatalytic Conversion of Xylose to Xylitol over Copper Doped Zinc Oxide Catalyst. Catalysis Letters.

Hitesh, J. and Umesh Hebbar, H. (2021) Plant-based biopolymers: emerging bio-flocculants for microalgal biomass recovery. Reviews in Environmental Science and Biotechnology, 20. pp. 143-165.

Deependra, Rajoriya and Sandhya, R. Shewale and Bhavya, M. L. and Umesh Hebbar, H. (2020) Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics. Innovative Food Science & Emerging Technologies, 66. p. 102530. ISSN 1466-8564

Bhavya, M. L. and Umesh Hebbar, H. (2019) Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters. International Journal of Food Microbiology, 290. pp. 296-304. ISSN 0168-1605

Sandhya, R. Shewale and Deependra, Rajoriya and Umesh Hebbar, H. (2019) Low humidity air drying of apple slices: Effect of EMR pretreatment on mass transfer parameters, energy efficiency and quality. Innovative Food Science and Emerging Technologies, 55. pp. 1-10.

Sagar, A. Nalawade and Girish, K. Ghiwari and Umesh Hebbar, H. (2019) Process efficiency of electromagnetic radiation (EMR)‐assisted hybrid drying in spearmint (Mentha spicata L.). Journal of Food Processing and Preservation, 43 (11). pp. 1-10.

Deependra, Rajoriya and Sandhya, R. Shewale and Umesh Hebbar, H. (2019) Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters. Food and Bioprocess Technology, 12. pp. 1646-1658. ISSN 1935-5130

Bhavya, M. L. and Umesh Hebbar, H. (2019) Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice. Ultrasonics - Sonochemistry, 57. pp. 108-115.

Sagar, A. Nalawade and Akanksha, Sinha and Umesh Hebbar, H. (2018) Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation. Journal of Food Process Engineering. pp. 1-11.

Deepa, C. and Swati, Sarabhai and Prabhasankar, P. and Umesh Hebbar, H. (2017) Effect of Micronization of Maize on Quality Characteristics of Pasta. Cereal Chemistry, 94 (5). pp. 840-846. ISSN 0009-0352

Sandhya, R. Shewale and Umesh Hebbar, H. (2017) Effect of infrared pretreatment on low-humidity air drying of apple slices. Drying Technology, 35 (4). pp. 490-499. ISSN 0006-3002

Deepa |, C. and Umesh Hebbar, H. (2017) Effect of micronization of maize grains on shelf-life of flour. Journal of Food Processing and Preservation, 41. pp. 1-9.

Deepa, C. and Umesh Hebbar, H. (2017) Influence of micronization on physicochemical properties of maize grains. Starch/Stärke, 69. pp. 1-9.

Bhavya, M. L. and Umesh Hebbar, H. (2017) Pulsed light processing of foods for microbial safety. Food Quality and Safety, 1 (3). pp. 187-201.

Chandralekha, A. and Anupama, Rani and Hrishikesh, A. Tavanandi and Amrutha, N. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2017) Role of carrier material in encapsulation of yeast (Saccharomyces cerevisiae) by spray drying. Drying Technology, 35 (8). pp. 1029-1042. ISSN 0006-3002

Jeevitha, G. C. and Sowbhagya, H. B. and Umesh Hebbar, H. (2016) Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture, 96. pp. 4243-4249.

Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

Chandralekha, A. and Hrishikesh, A. Tavanandi and Amrutha, N. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Encapsulation of yeast (Saccharomyces cereviciae) by spray drying for extension of shelf life. Drying Technology, 34 (11). pp. 1307-1318. ISSN 0006-3002

Jeevitha, G. C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. Journal of Food Processing and Preservation, 40. pp. 83-93.

Anto, A. and Kiran, B. V. and Jeevitha, G. C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

Jeevitha, G. C. and Anto, A. and Chakkaravarthi, A. and Umesh Hebbar, H. (2015) Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper. Journal of Food Processing and Preservation, 39 (6). pp. 784-792.

Ram Saran, Chaurasiya and Sakhare, P. Z. and Bhaskar, N. and Umesh Hebbar, H. (2015) Efficacy of reverse micellar extracted fruit bromelain in meat tenderization. Journal of Food Science and Technology, 52 (6). pp. 3870-3880.

Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671.

Ram Saran, Chaurasiya and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2015) Recent Developments in Nanoparticulate Based Reverse Micellar Extrac- tion for Downstream Processing of Biomolecules. Current Biochemical Engineering, 2. pp. 118-134.

Amrutha, N. and Umesh Hebbar, H. and Prapulla, S. G. (2014) Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder. Drying Technology, 32 (9). pp. 1112-1118.

Deepa, C. and Umesh Hebbar, H. (2014) Micronization of maize flour: Process optimization and product quality. Journal of Cereal Science, 60 (3). pp. 569-575.

Jeevitha, G. C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2013) Electromagnetic Radiation-Based Dry Blanching of Red Bell Peppers: A Comparative Study. Journal of Food Process Engineering, 36. pp. 663-674.

Chaurasiya, Ram Saran and Umesh Hebbar, H. (2013) Extraction of bromelain from pineapple core and purification by RME and precipitation methods. Separation and Purification Technology, 111. pp. 90-97. ISSN 1383-5866

Vishwanathan, K. H. and Girish, K. G. and Umesh Hebbar, H. (2013) Infrared assisted dry-blanching and hybrid drying of carrot. Food and Bioproducts Processing, 91. pp. 89-94.

Umesh Hebbar, H. and Sumana, B. and Hemavathi, A. B. and Raghavarao, K. S. M. S. (2012) Separation and Purification of Bromelain by Reverse Micellar Extraction Coupled Ultrafiltration and Comparative Studies with Other Methods. Food and Bioprocess Technology, 5. pp. 1010-1018.

Sunil, Kumar and Hemavathi, A. B. and Umesh Hebbar, H. (2011) Affinity based reverse micellar extraction and purification of bromelain from pineapple (Ananas comosus L. Merryl) waste. Process Biochemistry, 46. pp. 1216-1220.

Vishwanathan, K. H. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2010) Hot Air Assisted Infrared Drying of Vegetables and Its Quality. Food Science and Technology Research, 6 (5). pp. 381-388.

Hemavathi, A. B. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2010) Mixed reverse micellar systems for extraction and purification of beta-glucosidase. Separation and Purification Technology, 71. pp. 263-268.

Sanjeet, Kumar and Sukumar, Debnath and Umesh Hebbar, H. (2009) Pulsed Infrared Roasting of Groundnuts and its Quality. International Journal of Food Engineering.

Venkatesh Murthy, K. and Umesh Hebbar, H. and Chetana, R. and Raghavarao, K. S. M. S. (2008) Optimization of process parameters for boondi preparation. Journal of Food Science and Technology, 45 (2). pp. 123-126.

Umesh Hebbar, H. and Rastogi, N. K. and Subramanian, R. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties. pp. 804-819.

Hemavathi, A. B. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2008) Reverse Micellar Extraction of beta-Galactosidase from Barley (Hordeum vulgare). Applied Biochemistry and Biotechnology, 151. pp. 522-531. ISSN 0273-2289

Umesh Hebbar, H. and Sumana, B. and Raghavarao, K. S. M. S. (2008) Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes. Bioresource Technology, 99 (11). pp. 4896-902. ISSN 0960-8524

Umesh Hebbar, H. and Raghavarao, K.S.M.S. (2007) Extraction of bovine serum albumin using nanoparticulate reverse micelles. Process Biochemistry, 42 (12). pp. 1602-1608.

Hemavathi, A. B. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2007) Reverse micellar extraction of bromelain from Ananas comosus L. Merryl. Journal of Chemical Technology and Biotechnology, 82. pp. 985-992.

Naveen, Nagaraj and Ganapathi, Patil and Ravindra Babu, B. and Umesh Hebbar, H. and Raghavarao, K.S.M.S. and Sanjay, Nene (2006) Mass transfer in osmotic membrane distillation. Journal of Membrane Science, 268 (1). pp. 48-56. ISSN 0376-7388

Praveen Kumar, D. G. and Umesh Hebbar, H. and Ramesh, M. N. (2006) Suitability of thin layer models for infrared–hot air-drying of onion slices. LWT - Food Science and Technology, 39. pp. 700-705. ISSN 0023-6438

Praveen Kumar, D. G. and Umesh Hebbar, H. and Sukumar, Debnath and Ramesh, M. N. (2005) Infrared And Hot-Air Drying Of Onions. Journal of Food Processing & Preservation, 29 (2). pp. 132-150.

Umesh Hebbar, H. and Ramesh, M. N. (2005) Optimisation of processing conditions for infrared drying of cashew kernels with testa. Journal of the Science of Food and Agriculture, 85. pp. 865-871.

Umesh Hebbar, H. and Vishwanathan, K. H. and Ramesh, M. N. (2004) Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65 (4). pp. 557-563.

Umesh Hebbar, H. and Nandini, K. E. and Lakshmi, M. C. and Subramanian, R. (2003) Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9 (1). pp. 49-53.

Barhate, R. S. and Subramanian, R. and Nandini, K. E. and Umesh Hebbar, H. (2003) Processing of honey using polymeric microfiltration and ultrafiltration membranes. Journal of Food Engineering, 60 (1). pp. 49-54.

Narayan, A. V. and Nagaraj, Naveen and Umesh Hebbar, H. and Chakkaravarthi, A. and Raghavarao, K. S. M. S. and Nene, Sanjay (2002) Acoustic field-assisted osmotic membrane distillation. Desalination, 147. pp. 149-156.

Umesh Hebbar, H. and Rastogi, N. K. (2001) Mass transfer during infrared drying of cashew kernel. Journal of Food Engineering, 47 (1). 1-5, 7 ref..

Thesis

Umesh Hebbar, H. (2007) Reverse Micellar Extraction for Downstream Processing of Enzymes/Proteins. PhD thesis, University of Mysore.