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Neelima Kaushik
Researcher at Indian Institute of Technology Kharagpur
Publications - 16
Citations - 573
Neelima Kaushik is an academic researcher from Indian Institute of Technology Kharagpur. The author has contributed to research in topics: Shelf life & Ascorbic acid. The author has an hindex of 10, co-authored 14 publications receiving 444 citations.
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High‐Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
TL;DR: This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment and process optimization of HPP targeting specific enzymes is critically reviewed in this article.
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Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)
TL;DR: In this paper, the effects of high pressure processing on the color, biochemical characteristics and inactivation kinetics of natural microflora in fresh mango pulp (Mangifera indica cv. Amrapali) were investigated.
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Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp ( Penaeus monodon)
TL;DR: Pressure treatment of 435 MPa was found to be most effective in preserving the quality and extending the shelf life of black tiger shrimp.
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Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage
TL;DR: Texture profile analysis showed that pressurization significantly affected firmness and increased cohesiveness, gumminess, springiness and chewiness of litchi fruits, and samples treated at 300 MPa for 10 and 15 min showed relatively minimal changes in physico-chemical attributes, textural parameters and maintained lower viable microbial counts.
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Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology
TL;DR: In this article, the effects of thermal-assisted high pressure processing (TAHPP) within the range of 400-600MPa at 40-60°C for 5-15min, were studied on the quality of mango pulp.