Ministry of Education
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Dr Writdhama G Prasad

vidwan id: 247452
Male

Scientist, Dairy Technology Division
National Dairy Research Institute, Karnal

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Expertise

  • Food Science and Technology

Publications

Total Articles 13
Books 0
Proceedings 0

Publications

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Scopus

Citations 63
h-index 5

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Citations 50
h-index 4
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Bio

Functionality and Shelf Life Enhancement of Traditional Dairy Products

Personal Details

  • Male
  • Scientist , National Dairy Research Institute, Karnal
  • ICAR-National Dairy Research Institute, GT Road, Near Jewels Hotel, Nyaypuri
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Scientist Apr 2015 – Present
National Dairy Research Institute, Karnal | Dairy Technology Division

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Co-Authors (8)

Shaik Abdul

Dr Shaik Abdul Hussain

National Dairy Research Institute, Karnal

Ashish Kumar

Dr Ashish Kumar Singh

National Dairy Research Institute, Karnal

Jatindra Kumar

Prof Jatindra Kumar Sahu

N/A

Kaushik

Dr Kaushik Khamrui

National Dairy Research Institute, Karnal

Narender Raju

Dr Narender Raju Panjagari

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Pradip

Dr Pradip Behare

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Sumit

Dr Sumit Arora

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Dr Yogesh Khetra

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Scholarly Work

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Scholarly Publications

Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection

Open Access
Article
Journal of Food Science and Technology. Year: 2018. Volume: 55 , Issue: 12 , Pages: 4802-4810 .
Authors: Badola R.;Panjagari N.R.;Singh R.R.B.;Singh A.K.;Prasad W.G.
DOI 10.1007/s13197-018-3413-6
3 3

Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA

Open Access
Article
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. Year: 2018. Volume: 71 , Issue: 3 , Pages: 810-819 .
Authors: Writdhama Prasad ., Kaushik Khamrui ., Surajit Mandal ., Richa Badola .,
DOI 10.1111/1471-0307.12512
7 7

Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd

Open Access
Article
Year: 2018. Volume: 92 , Pages: 416-421 .
Authors: S. Sandhya ., Kaushik Khamrui ., Writdhama Prasad ., M.C.T. Kumar .,
DOI 10.1016/j.lwt.2018.02.057
21 22

Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design

Open Access
Article
Journal of Food Science and Technology. Year: 2018. Volume: 55 , Issue: 5 , Pages: 1832-1839 .
Authors: Jui Lodh ., Kaushik Khamrui ., Writdhama G. Prasad .,
DOI 10.1007/s13197-018-3098-x
7 7

Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)

Open Access
Article
Journal of Food Science and Technology. Year: 2017. Volume: 54 , Issue: 12 , Pages: 3802-3809 .
Authors: Writdhama Prasad ., Kaushik Khamrui ., Surajit Mandal ., Richa Badola .,
DOI 10.1007/s13197-017-2778-2
4 4