Works by Dutta, Himjyoti

Results: 13

Nanosized Zinc Oxide: Super-Functionalities, Present Scenario of Application, Safety Issues, and Future Prospects in Food Processing and Allied Industries.

Published in:

Food Reviews International, 2019, v. 35, n. 6, p. 505, doi. 10.1080/87559129.2019.1573828

By:

Paul, Sanjib K.;
Dutta, Himjyoti;
Sarkar, Sudipto;
Sethi, Laxmi Narayan;
Ghosh, Sujit Kumar

Publication type:

Article

Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream.

Published in:

Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 122, doi. 10.12944/CRNFSJ.8.1.11

By:

IFTIKHAR, SHAH ASMA;
DUTTA, HIMJYOTI

Publication type:

Article

Nutritional, Functional and Sensory Properties of Ready-to-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 399, doi. 10.12944/CRNFSJ.7.2.10

By:

GOYAT, JYOTI;
RUDRA, SHALINI G.;
SURI, SUKHNEET;
PASSI, S. J.;
DUTTA, HIMJYOTI

Publication type:

Article

Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) Seed Flour Substituted Cookies-Physicochemical, Nutritional and Storage Studies.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 3, p. 757, doi. 10.12944/CRNFSJ.6.3.18

By:

GOYAT, JYOTI;
PASSI, S. J.;
SURI, SUKHNEET;
DUTTA, HIMJYOTI

Publication type:

Article

Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.).

Published in:

Journal of Food Science & Technology, 2019, v. 56, n. 7, p. 3524, doi. 10.1007/s13197-019-03849-9

By:

Roy, Mrinmoy;
Dutta, Himjyoti;
Jaganmohan, Rangarajan;
Choudhury, Monisha;
Kumar, Nitin;
Kumar, Avinash

Publication type:

Article

PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF YOGHURT AS EFFECTED BY CARBOXYMETHYL CELLULOSE FROM SHORT, MEDIUM AND LONG RICE HUSKS.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 2, p. 2563

By:

Rashid, Sumira;
Dutta, Himjyoti

Publication type:

Article

PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF YOGHURT AS EFFECTED BY CARBOXYMETHYL CELLULOSE FROM SHORT, MEDIUM AND LONG RICE HUSKS.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 1, p. 2563

By:

Rashid, Sumira;
Dutta, Himjyoti

Publication type:

Article

Laboratory Process Development and Physicochemical Characterization of a Low Amylose and Hydrothermally Treated Ready-to-Eat Rice Product Requiring No Cooking.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 212, doi. 10.1007/s11947-012-1037-9

By:

Dutta, Himjyoti;
Mahanta, Charu

Publication type:

Article

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties.

Published in:

Journal of Food Process Engineering, 2023, v. 46, n. 9, p. 1, doi. 10.1111/jfpe.14408

By:

Deka, Gunjana;
Dutta, Himjyoti;
Sharma, Paras

Publication type:

Article

Development of Novel 2D Composites of Silk Sericin and Rice Starch and Application as Bio‐Compatible Scaffold for Cell Culturing.

Published in:

Starch / Staerke, 2018, v. 70, n. 7/8, p. 1, doi. 10.1002/star.201700270

By:

Dutta, Saranga;
Dutta, Himjyoti;
Devi, Dipali

Publication type:

Article

Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review.

Published in:

2022

By:

Chakraborty, Sayantan;
Dutta, Himjyoti

Publication type:

Literature Review

Nutritional profile and mineral bioaccessibility of pigmented rice landraces: Nutritional profile and mineral bioaccessibility of pigmented rice landraces: P. Gogoi et al.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 2, p. 1513, doi. 10.1007/s11694-024-03094-5

By:

Gogoi, Pallabika;
Sharma, Paras;
Goudar, Giridhar;
Mahajan, Anwesha;
Dutta, Himjyoti;
Sasikumar, Raju;
Ananthan, R.;
Singh, Mohar;
Nagaraju, M.;
Longvah, T.

Publication type:

Article

Effect of roasting on nutritional composition, polyphenols and antioxidant properties of chironji (Buchanania lanzan Spreng.) kernels.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 8, p. 7003, doi. 10.1007/s11694-024-02710-8

By:

Bhanu, Latha;
Goudar, Giridhar;
Gogoi, Pallabika;
Mahajan, Anwesha;
Subhash, K.;
Chandragiri, Anil Kumar;
Sreedhar, M.;
Dutta, Himjyoti;
Roy, Arnab;
Hmar, Baby Z.;
Sharma, Paras;
Sasikumar, Raju;
Longvah, T.

Publication type:

Article