भा.कृ.अ.प. - भारतीय कृषि अनुसंधान संस्थान | ICAR-Indian Agricultural Research Institute

Food Science & Post Harvest Technology      (9 scientists)

Dr Shalini Gaur Rudra

   

Field of Specialisation : Food processing, Kinetics, Rheology

Dr Shalini Gaur Rudra
Sr. Scientist

M.Sc. : Guru Nanak Dev University, Amritsar

Ph.D : Sant Longowal Instt of Engg and Tech, Punjab Technical University

Google Scholar

PG School, Faculty Disciplines : Post harvest technology

No. of Students Guided : -    M.Sc :   6

   Ph.D :   1

Publications (Top 10 Publications having NAAS rating 6 and above with first or corresponding author only) :

  1. RUDRA, S.G. GUNDEWADI, G., KAUR, C. AND SINGH G. (2019). Exploring varietal differences in nutritional and antioxidant potential of mango kernel and its use for enrichment of pasta. Fruits 74(5), 227�235.
  1. RUDRA, S.G., NISHANI, S., & SINGH, B.P. (2018). On‐line rheology of pearl millet flours during extrusion: Effect of native amylose. Journal of Food Process Engineering, 41(8), e12924.
  1. GUNDEWADI, G., SARKAR, D. J., RUDRA, S.G., & SINGH, D. (2018). Preparation of basil oil nanoemulsion using Sapindus mukorossi pericarp extract: Physico-chemical properties and antifungal activity against food spoilage pathogens. Industrial Crops and Products, 125, 95-104.
  1. RUDRA, S.G., NATH, P. KAUR, C. AND BASU, S. (2016). Rheological, Storage stability and Sensory profiling of Low fat Yoghurt fortified with Red capsicum Carotenoids and Inulin. Journal of Food Processing and Preservation doi:10.1111/jfpp.13067
  1. RUDRA, S.G., SINGH, V., JYOTI S.D. AND SHIVHARE, U.S. (2013). Mechanical properties and antimicrobial efficacy of active wrapping paper for primary packaging of fruits. Food BioScience, 3:49-58.
  1. RUDRA S.G., CHHIBBER, S. & SHIVHARE, U.S. (2010). Thermal death kinetics of B. stearothermophilus in coriander leaf puree. Biosystems Engineering, 106(4): 544-550.
  1. RUDRA, S.G., SHIVHARE, U.S. AND BASU, S. (2008). Thermal inactivation kinetics of peroxidase in mint leaves. Journal of Food Engineering 85(1): 147-153.
  1. RUDRA, S.G., SINGH, H., BASU, S. AND SHIVHARE, U.S. (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering, 86(3): 379-387.
  1. RUDRA, S.G., SARKAR, B.C., SHIVHARE, U.S. AND AHMED, J. (2007). Thermal degradation kinetics of chlorophyll in pureed coriander leaves. Food and Bioprocess Technology 1(1): 91-99.
  1. RUDRA, S.G., SARKAR, B.C., SHIVHARE, U.S. AND AHMED, J. (2007). Thermal inactivation Kinetics of Peroxidase in Coriander Leaves. Food and Bioprocess Technology, 1(2): 187-195.

Patent / Technologies / Methodologies / System etc. (Upto Five) :

  1. Low calorie protein rich crackers
  1. Extruded pseudocereal snacks
  1. Mung-moringa noodles
  1. Gluten free pasta and snacks

Awards / Recognitions / Fellowship (Upto Five) :

  1. Fellow, Society of Plant Research