Prof Alka Sharma
vidwan id: 34339
Professor, Department of Food Technology
Guru Jambheshwar University of Science & Technology
Expertise
- Food Science and Technology
Publications
Publications
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Scopus
h-index
7
CrossRef
Citations
328
h-index
6
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Professional Recognition
HAU Merit Gold Medal
CCSHAU,HisarCK Lamba Gold Medal
College of Home Science (Community Science),CCSHAU,HisarCommunity & Membership
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NIN, Hyderabad
AMI
Society of Home Scientists of State and Agricultural Universities
Bio
Nutritional Studies, Product Development, Nutraceuticals and Functional Foods, Food Processing and Preservation
Personal Details
- Female
- Professor , Guru Jambheshwar University of Science & Technology
- Guru Jambheshwar University of Science and Technology
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Co-Authors (3)
Indian Veterinary Research Institute, Izatnagar
University of Petroleum and Energy Studies, Dehradun
Scholarly Work
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A study on effects of different processing treatments and storage conditions on the resistant starch content of foods.
Studies on the antimicrobial properties of some Indian spices for the preservation of fruits and vegetables.
Efficacy of natural antioxidants of plant origin on shelf life of edible oils.
Studies on extraction,purification, stability and food applications of natural color extracts.
A study on effects of different processing treatments and storage conditions on the resistant starch content of foods.
A study on effects of different processing treatments and storage conditions on the resistant starch content of foods.
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Scholarly Publications
Shelf life of fruits and vegetables treated with eugenol emulsion
Open AccessAn in vitro study on the antifungal activities of crude juices of allium sativum and zingiber officinale
Open AccessEffect of storage on resistant starch content and in vitro starch digestibility of some pressure-cooked cereals and legumes commonly used in India
Open AccessStudies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers
Open AccessLipid quality of catla catla fillets as affected by different cooking methods and spice mix
Open AccessEffects of diffferent cooking methods and spice mix on the quality improvement of lipid contents of catla fish
Open AccessResistant starch: Physiological roles and food applications
Open Access
10.1080/87559120801926237
178
181