Indian Institute of Technology Kharagpur |

Journal

An Updated Review on the Multifaceted Therapeutic Potential of Calendula officinalis L. Shahane K., Kshirsagar M. , Tambe S. , Jain D. , Rout S. , Ferreira M. M., Mali S. , Amin P. , Srivastav P. P., Cruz J. , Lima R. R. By Pharmaceuticals 16 611-632 (2023)
Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice Kumar S., Pipliya S., Srivastav P.P. By Journal of Food Science 88 1533-1552 (2023)
Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves Tripathy S., Srivastav P. P. By Chemosphere 332 - (2023)
Influence of ultrasonic application on soybean aqueous extract based composite edible film: Characterization and their food application Ajesh Kumar V., Pravitha M., Yadav A., Pandiselvam R., Srivastav P.P. By Food Hydrocolloids 135 - (2023)
Encapsulation of Centella asiatica leaf extract in liposome: Study on structural stability, degradation kinetics and fate of bioactive compounds during storage Tripathy S., Srivastav P.P. By Food Chemistry Advances 2 - (2023)
Enhancement of bioactives, functional and nutraceutical attributes of banana peels and de-oiled groundnut cake through submerged fermentation employing Calocybe indica Kapri M., Singh U., Srivastav P.P., Sharma S. By Food Bioscience 53 - (2023)
Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality Karunanithi S., Guha P., Srivastav P.P. By Food and Bioprocess Technology 16 603-626 (2023)
Recent trends in non-thermal plasma and plasma activated water: Effect on quality attributes, mechanism of interaction and potential application in food & agriculture Pipliya S., Kumar S., Babar N., Srivastav P.P. By Food Chemistry Advances 2 - (2023)
Formulation and sensory characterization of low-cost, high-energy, nutritious cookies for undernourished adolescents: An approach using linear programming and fuzzy logic Varghese C., Srivastav P.P. By Innovative Food Science and Emerging Technologies 75 - (2022)
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch Barua S., Hanewald A., Bächle M., Mezger M., Srivastav P.P., Vilgis T.A. By Food Hydrocolloids 129 - (2022)
Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer Rakshit M., Srivastav P.P. By LWT 154 - (2022)
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application Verma D.K., Thakur M., Singh S., Tripathy S., Gupta A.K., Baranwal D., Patel A.R., Shah N., Utama G.L., Niamah A.K., Chávez-González M.L., Gallegos C.F., Aguilar C.N., Srivastav P.P. By Food Bioscience 46 - (2022)
Green microalgae derived organic nanodots used as food preservative Pyne S., Paria K., Mandal S.M., Srivastav P.P., Bhattacharjee P., Barik T.K. By Current Research in Green and Sustainable Chemistry 5 - (2022)
High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life Varghese C., Srivastav P.P., Roopesh M.S. By Future Foods 6 - (2022)
Trends in Edible Packaging Films and its Prospective Future in Food: A Review V A.K., Hasan M., Mangaraj S., M P., Verma D.K., Srivastav P.P. By Applied Food Research 2 - (2022)
Recent trends in extraction, identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance: A review Tripathy S., Verma D.K., Thakur M., Chakravorty N., Singh S., Srivastav P.P. By Food Bioscience 49 - (2022)
Recent trends in the application of essential oils: The next generation of food preservation and food packaging Rout S., Tambe S., Deshmukh R.K., Mali S., Cruz J., Srivastav P.P., Amin P.D., Gaikwad K.K., Andrade E.H.D.A., Oliveira M.S.D. By Trends in Food Science and Technology 129 421-439 (2022)
Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural network (ANN) Ajesh Kumar V., Srivastav P.P., Pravitha M., Hasan M., Mangaraj S., V P., Verma D.K. By Food Packaging and Shelf Life 31 - (2022)
Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology Pipliya S., Kumar S., Srivastav P.P. By Innovative Food Science and Emerging Technologies 80 - (2022)
Edible insects as emerging food products processing and product development perspective Eswaran U. M., Karunanithi S. , Gupta R. K., Rout S. , Srivastav P. P. By Journal of Food Science and Technology - (2022)
Effect of cold plasma on different polyphenol compounds: A review Kumar S., Pipliya S. , Srivastav P. P. By Journal of Food Process Engineering 46 - (2022)
Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19 Tripathy S., Verma D.K., Thakur M., Patel A.R., Srivastav P.P., Singh S., Chávez-González M.L., Aguilar C.N. By Frontiers in Nutrition 8 - (2021)
Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments Mahanti N.K., Chakraborty S.K., Sudhakar A., Verma D.K., Shankar S., Thakur M., Singh S., Tripathy S., Gupta A.K., Srivastav P.P. By Future Foods 3 - (2021)
Development of soy-based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator Ajesh Kumar V., Pravitha M., Srivastav P.P., Mangaraj S., Pandiselvam R., Hasan M. By Journal of Texture Studies - (2021)
Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving Barua S., Tudu K., Rakshit M., Srivastav P.P. By Journal of Food Process Engineering 44 - (2021)
Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review Verma D.K., Srivastav P.P. By Critical Reviews in Food Science and Nutrition - (2021)
A review of the composition and toxicology of fructans, and their applications in foods and health Verma D.K., Patel A.R., Thakur M., Singh S., Tripathy S., Srivastav P.P., Chávez-González M.L., Gupta A.K., Aguilar C.N. By Journal of Food Composition and Analysis 99 - (2021)
Physicochemical and mechanical properties during storage-cum maturity stages of raw harvested wild banana (Musa balbisiana, BB) Watharkar R.B., Chakraborty S., Srivastav P.P., Srivastava B. By Journal of Food Measurement and Characterization - (2021)
Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health Singh S., Verma D.K., Thakur M., Tripathy S., Patel A.R., Shah N., Utama G.L., Srivastav P.P., Benavente-Valdés J.R., Chávez-González M.L., Aguilar C.N. By Food Research International 150 - (2021)
Pomegranate peel polyphenols prophylaxis against SARS-CoV-2 main protease by in-silico docking and molecular dynamics study Rakshit M., Muduli S., Srivastav P.P., Mishra S. By Journal of Biomolecular Structure and Dynamics - (2021)
Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach Barua S., Khuntia A., Srivastav P.P., Vilgis T.A. By LWT 150 - (2021)
Mathematical Modeling of Total Volatile Basic Nitrogen and Microbial Biomass in Stored Rohu (Labeo rohita) Fish Prabhakar P.K., Srivastav P.P., Pathak S.S., Das K. By Frontiers in Sustainable Food Systems 5 - (2021)
Cryo-Ground Mango Kernel Powder: Characterization, LC-MS/MS Profiling, Purification of Antioxidant-Rich Gallic Acid, and Molecular Docking Study of Its Major Polyphenols as Potential Inhibitors against SARS-CoV-2 Mpro Kaur B., Maity H.S., Rakshit M., Srivastav P.P., Nag A. By ACS Food Science and Technology 1 1776-1786 (2021)
Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19 Tripathy S., Verma D.K., Thakur M., Patel A.R., Srivastav P.P., Singh S., Gupta A.K., Chávez-González M.L., Aguilar C.N., Chakravorty N., Verma H.K., Utama G.L. By Frontiers in Nutrition 8 - (2021)
Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp Watharkar R.B., Chakraborty S., Srivastav P.P., Srivastava B. By Journal of Food Process Engineering 44 - (2021)
Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends Martinez-Medina G.A., Chávez-González M.L., Verma D.K., Prado-Barragán L.A., Martínez-Hernández J.L., Flores-Gallegos A.C., Thakur M., Srivastav P.P., Aguilar C.N. By Journal of Functional Foods 77 - (2021)
Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments Barua S., Rakshit M., Srivastav P.P. By LWT 145 - (2021)
Optimization of pulsed ultrasonic-assisted extraction of punicalagin from pomegranate (Punica granatum) peel: A comparison between response surface methodology and artificial neural network-multiobjective genetic algorithm Rakshit M., Srivastav P.P. By Journal of Food Processing and Preservation 45 - (2021)
Influence of selected product and process parameters on microstructure, rheological, and textural properties of 3D printed cookies Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. By Foods 9 - (2020)
Optimization of pressure parboiling conditions and pre-conditioned moisture content of brown rice (unpolished rice) for microwave puffing and its comparison with hot sand bed puffing Swarnakar A.K., Srivastav P.P., Das S.K. By International Journal of Food Studies 9 SI1-SI16 (2020)
A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations Prabhakar P.K., Vatsa S., Srivastav P.P., Pathak S.S. By Food Research International 133 - (2020)
Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening Watharkar R.B., Pu Y., Ismail B.B., Srivastava B., Srivastav P.P., Liu D. By Journal of Food Measurement and Characterization 14 2040-2050 (2020)
Kinetic modeling of ultrasonic-assisted extraction of punicalagin from pomegranate peel Rakshit M., Srivastav P.P., Bhunia K. By Journal of Food Process Engineering 43 - (2020)
Extraction, Identification and Quantification Methods of Rice Aroma Compounds with Emphasis on 2-Acetyl-1-Pyrroline (2-AP) and Its Relationship with Rice Quality: A Comprehensive Review Verma D.K., Srivastav P.P. By Food Reviews International - (2020)
Nutraceutical augmentation of agro-industrial waste through submerged fermentation using Calocybe indica Kapri M., Singh U., Behera S.M., Srivastav P.P., Sharma S. By LWT 134 - (2020)
Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health Verma D.K., Srivastav P.P. By Trends in Food Science and Technology 97 355-365 (2020)
A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review Srivastav P. P., Verma D. K. By Food Research International 130 1-33 (2020)
A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review Verma D.K., Srivastav P.P. By Food Research International 130 - (2020)
Optimization of preconditioning process of pressure parboiledbrown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing Swarnakar A. K., Srivastav P. P., Das S. K. By Journal of Food Process Engineering - (2019)
Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish Prabhakar P.K., Srivastav P.P., Pathak S.S. By Journal of Aquatic Food Product Technology 28 452-464 (2019)
Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indica L.) peel powder Kaur B., Srivastav P.P. By Journal of Food Processing and Preservation 42 - (2018)
Recent Advances in Development of Multi Grain Bakery Products: A Review Srivastav P. P., Behera S. M. By International Journal of Current Microbiology and Applied Sciences 7 1604-1618 (2018)
Development and evaluation of low-cost frequency based sensor for non-destructive detection of Paneer spoilage R., Samadder S. , Srivastav P. P., Pathak S. S., Datta A. K. By Journal of Biochemical Technology 9 10-15 (2018)
Utilization of palm jaggary for preparation of palm candy Chauhan L., Srivastav P. P., Prabhakar P. K., Omre P. K. By Green Farming(International Journal of Applied Agricultural & Horticultural Sciences) 9 583-585 (2018)
Optimisation of Process Parameters for Vacuum Concentration and Foaming Behaviour of Aloe vera (Aloe barbadensis Miller) Gel Mahapatra S., Srivastav P. P., Halder K. By Agricultural Engineering International: CIGR Journal 19 149-158 (2017)
Microalgae (Spirulina Platensis) and Its Bioactive Molecules Pyne S. K., Bhattacharjee P. , Srivastav P. P. By Indian Journal of Nutrition 4 1-6 (2017)
Physicochemical and Thermal Properties of Candy Crystals Prepared from Palmyra Palm Jaggery Chauhan L., Prakash K. S., Srivastav P. P., Bashir K. By Journal of Food Process Engineering 40 1-6 (2017)
Effect of Cryogenic grinding on chemical and morphological characteristics of Mango (Mangifera indica L.) peel powder Kaur B., Srivastav P. P. By Journal of food processing and preservation - (2017)
Proximate Composition, Mineral Content and Fatty Acids Analysis of Aromatic and Non-aromatic Rice (Oryza sativa L.) Cultivars of India Verma D. K., Srivastav P. P. By Rice Science 24 21-31 (2017)
Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready to Eat Wheat Grits Raigar R. K., Prabhakar P. K., Srivastav P. P. By Journal of Food Process Engineering 40 1-10 (2017)
Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch Barua S., Srivastav P. P. By J Nutr Health Food Eng 7 1-7 (2017)
Radio frequency based sensor: An innovative detection tool for food spoilage Kant R., Prabhakar P. K., Samadder S. , Srivastav P. P. By The Pharma Innovation 6 80-86 (2017)
Moisture dependent physical properties of Chironji (Buchanania lanzan) nut Kumar J., Prabhakar P. K., Srivastav P. P., Bhowmick P. K. By Journal of Agricultural Engineering 53 45-54 (2016)
Moisture Dependent Physical Properties of Chironji (Buchanania lanzan)Nut Kumar J., Prabhakar P. K., Srivastav P. P., Bhowmick P. K. By Journal of Agricultural Engineering 53 45-54 (2016)

Book Chapter/Section

Emerging biosensor technology and its potential application in food Verma D.K., Thakur M., Tripathy S., Mohapatra B., Singh S., Patel A.R., Gupta A.K., Chávez-González M.L., Srivastav P.P., Sandoval-Cortes J., Aguilar C.N. By Innovations in Fermentation and Phytopharmaceutical Technologies 127-163 (2022)
Effects of Thermal Processing on Nutritional Composition of Green Leafy Vegetables: A Review Verma D. ., Kapri M. , Billoria S. , Mahato D. K., Srivastav P. P. By Engineering Interventions in Foods and Plants - (2017)

Patent

A LOW COST EXTRUDER FOR THIRD GENERATION SNACKS Srivastav P. P., Das A. B. By - (2021)

Conferences

Use of frequency-based sensor for spoilage detection in paneer Samadder S., Srivastav P. P., Datta A. K., Pathak S. S. By InternationalConference on Technological Innovations for Integration of Food and Health(TiiFH 2019): A focus on North-Eastern India - (2019)
Cold Plasma processing of fruit juiceand pulp: A Review S. K., Pipiliya S. , Srivastav P. P. By InternationalConference on Technological Innovations for Integration of Food and Health(TiiFH 2019): A focus on North-Eastern India - (2018)
Optimization of process parameters for ultrasonic assisted extraction of punicalagin from Pomegranate(Punicagranatum) peel powder Raskshit M., Srivastav P. P. By ASABE Annual International Meeting - (2018)
Comparison of Mango (Mangifera indica) Seed Kernel Powder from Different Cultivars for its Chemical, Morphological and Phytochemical Characteristics Kaur B., Srivastav P. P. By Annual Meeting of Institute of Food Technologists (IFT) - (2018)

Book

Agronomic Rice Practices and Post-harvest Processing for Production and Quality Improvement of Rice Verma D. K., Srivastav P. P., Nadaf A. H. By 1-402 (2018)
Bioprocess Technology in Food and Health: Potential Applications and Emerging Scope Verma D. K., Patel A. , Srivastav P. P. By 1-334 (2018)
Rice Science: Biotechnological and Molecular Advancements Verma D. K., Srivastav P. P., Nadaf A. H. By 1-382 (2018)
SCIENCE and TECHNOLOGY of Aroma, Flavour and Fragrance in Rice Verma D. K., Srivastav P. P. By 1-370 (2018)
Microorganisms in Sustainable Agriculture, Food and the Environment Verma D. K., Srivastav P. P. By 1-425 (2017)
SCIENCE and TECHNOLOGY of Aroma, Flavour and Fragrance in Rice Verma D. K., Srivastav P. P. By - (2017)

Congress

Application of ultrasonication to extract total phenolic and flavonoids from Giloy (Tinosporacordifolia) leaves and stem Salam M., Srivastav P. P. By 19th World Congress of Food Science and Technology, IUFoST - (2018)
Mathematical modelling of thin layer drying kinetics of moringa leaves Varghese C., Khan M. K., Srivastav P. P. By 19th World Congress of Food Science and Technology, IUFoST - (2018)
Detection of paneer spoilage using frequency based sensor Samadder S., Srivastav P. P., Datta A. K., Pathak S. S. By 19th World Congress of Food Science and Technology - (2018)
Effect of solvent polarity on extraction of Ellagitannins from pomegranate peel. Rakshit M., Srivastav P. P. By 19th World Congress of Food Science and Technology, IUFoST - (2018)
Study on the correlations with resistant starch (RS) formation and the changes in whiteness value during heat moisture treatment (HMT) of elephant foot yam starch Barua S., Srivastav P. P. By 19th World Congress of Food Science and Technology, IUFoST - (2018)

Edited Volume

Food Process Engineering and Technology Mishra H. N., Shrivastava S. L., Srivastav P. P., Tripathy P. P., Mitra J. By Food Process Technology - (2016)
FOOD PROCESS ENGINEERING AND TECHNOLOGY Mishra H. N., Shrivastava S. L., Srivastav P. P., Tripathy P. P., Mitra J. By SECTION II : FOOD PROCESS TECHNOLOGY 311-682 (2016)
Souvenir : International Conference: Emerging Technologies in Agricultural and Food Engineering Shrivastava S. L., Srivastav P. P., Rao P. S., Tripathy P. P., Mitra J. By 167-314 (2016)

Agricultural and Food Engineering

Faculty

Responsibilities

Research Areas

Principal Investigator

Ph. D. Students

Aphia Amulya Palle

Gnana Moorthy Eswaran U

Jyotsana Patel

Rakesh Kumar Gupta

Salam Maheshkumar Singh

Sangeetha K

Sitesh Kumar

Soubhagya Tripathy

Srutee Rout

Subhradeep Samadder

Sunil Pipliya

Vikrant Chauhan