Himjyoti Dutta

发表

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

Jyoti Goyat, SJ Passi, Sukhneet Suri, 2018, Current Research in Nutrition and Food Science Journal.

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

L. N. Sethi, S. Ghosh, Himjyoti Dutta, 2019, Food Reviews International.

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

Himjyoti Dutta, C. Mahanta, 2013, Food and Bioprocess Technology.

Functional and Digestibility Properties of Native, Single, and Dual Modified Rice ( Oryza sativa L.) Starches for Food Applications

Himjyoti Dutta, Shahzad Iftikhar, 2022, Handbook of Biomass Valorization for Industrial Applications.

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

Himjyoti Dutta, Sayantan Chakraborty, 2021, Journal of Food Processing and Preservation.

Industrial Applications of Cellulose Extracted from Agricultural and Food Industry Wastes

Himjyoti Dutta, Sumira Rashid, 2022, Handbook of Biomass Valorization for Industrial Applications.

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

Himjyoti Dutta, D. Devi, Saranga Dutta, 2018 .

Characterization of nanocellulose extracted from short, medium and long grain rice husks

Himjyoti Dutta, Sumira Rashid, 2020 .

Kombucha Drink: Production, Quality, and Safety Aspects

Himjyoti Dutta, S. K. Paul, 2019, Production and Management of Beverages.

Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch properties.

Himjyoti Dutta, C. Mahanta, D. Kalita, 2011, Food chemistry.

Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content

Himjyoti Dutta, C. Mahanta, 2012 .

Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties

Himjyoti Dutta, C. Mahanta, S. Saikia, 2012 .

Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature

Himjyoti Dutta, C. Mahanta, D. Das, 2013 .

Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.

Himjyoti Dutta, C. Mahanta, Dr. Bhumika Das, 2016, Food chemistry.

Changes in the properties of rice varieties with different amylose content on dry heat parboiling

Himjyoti Dutta, C. Mahanta, V. Singh, 2015 .

Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges

Himjyoti Dutta, C. Mahanta, 2014 .

Properties of annealed jackfruit (Artocarpus heterophyllus Lam.) seed starch

Himjyoti Dutta, C. Mahanta, B. Bhattacharjya, 2015 .

Physicochemical characterization of carboxymethyl cellulose from differently sized rice husks and application as cake additive

Himjyoti Dutta, Sumira Rashid, 2021, LWT.

Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization

Himjyoti Dutta, D. K. Yadav, Sayantan Chakraborty, 2022, International Journal of Gastronomy and Food Science.

Process standardization, characterization and storage study of a sweet potato (Ipomoea batatas L.) wine

Himjyoti Dutta, C. Mahanta, G. V. Kumar, 2014 .

Status of polymorphism, physicochemical properties and in vitro digestibility of dual retrogradation-annealing modified rice starches.

Himjyoti Dutta, Shahzad Iftikhar, 2019, International Journal of Biological Macromolecules.

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

Himjyoti Dutta, Shahzad Iftikhar, 2020 .

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

S. Passi, Jyoti Goyat, Sukhneet Suri, 2019, Current Research in Nutrition and Food Science Journal.

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

Himjyoti Dutta, Gunjana Deka, Paras Sharma, 2023, Journal of Food Process Engineering.

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

Himjyoti Dutta, Nitin Kumar, M. Choudhury, 2019, Journal of Food Science and Technology.

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

Himjyoti Dutta, Sumira Rashid, 2020 .

Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice

Himjyoti Dutta, Gunjana Deka, D. K. Yadav, 2024, Measurement: Food.