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Dr. Himjyoti Dutta
Dr. Himjyoti Dutta
Assistant Professor, Department of Food Technology, Mizoram University
Verified email at mzu.edu.in - Homepage
Title
Cited by
Cited by
Year
Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties
S Saikia, H Dutta, D Saikia, CL Mahanta
Food Research International 46 (1), 334-340, 2012
1802012
Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature
DK Das, H Dutta, CL Mahanta
LWT-Food Science and Technology 50 (1), 272-278, 2013
1762013
Effect of acid concentration and treatment time on acid–alcohol modified jackfruit seed starch properties
H Dutta, SK Paul, D Kalita, CL Mahanta
Food chemistry 128 (2), 284-291, 2011
1352011
Characterization of nanocellulose extracted from short, medium and long grain rice husks
S Rashid, H Dutta
Industrial Crops and Products 154, 112627, 2020
1232020
Kombucha drink: Production, quality, and safety aspects
H Dutta, SK Paul
Production and management of beverages, 259-288, 2019
1152019
Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content
H Dutta, CL Mahanta
Food Research International 49 (2), 655-663, 2012
982012
Changes in the properties of rice varieties with different amylose content on dry heat parboiling
H Dutta, CL Mahanta, V Singh
Journal of Cereal Science 65, 227-235, 2015
542015
Traditional parboiled rice-based products revisited: Current status and future research challenges
H DUTTA, CL MAHANTA
Rice Science 21 (4), 187-200, 2014
472014
Development of chia (Salvia hispanica, L.) and quinoa (Chenopodium quinoa, L.) seed flour substituted cookies-physicochemical, nutritional and storage studies
J Goyat, SJ Passi, S Suri, H Dutta
Current Research in Nutrition and Food Science Journal 6 (3), 757-769, 2018
462018
Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique
H Dutta, CL Mahanta, V Singh, BB Das, N Rahman
Food Chemistry 191, 152-162, 2016
382016
Status of polymorphism, physicochemical properties and in vitro digestibility of dual retrogradation-annealing modified rice starches
SA Iftikhar, H Dutta
International journal of biological macromolecules 132, 330-339, 2019
292019
Laboratory process development and physicochemical characterization of a low amylose and hydrothermally treated ready-to-eat rice product requiring no cooking
H Dutta, CL Mahanta
Food and Bioprocess Technology 7, 212-223, 2014
262014
Nanosized zinc oxide: Super-functionalities, present scenario of application, safety issues, and future prospects in food processing and allied industries
SK Paul, H Dutta, S Sarkar, LN Sethi, SK Ghosh
Food Reviews International 35 (6), 505-535, 2019
182019
Properties of annealed jackfruit (Artocarpus heterophyllus Lam.) seed starch
B Bhattacharjya, H Dutta, K Patwari, CL Mahanta
Acta Alimentaria 44 (4), 501-510, 2015
172015
Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.)
M Roy, H Dutta, R Jaganmohan, M Choudhury, N Kumar, A Kumar
Journal of food science and technology 56, 3524-3533, 2019
152019
Use of raw and physically modified rice starches as fat replacer in whipping cream
SA Iftikhar, H Dutta
Current Research in Nutrition and Food Science Journal 8 (1), 122-130, 2020
122020
Nutritional, functional and sensory properties of ready-to-eat chia and quinoa mix enriched low amylose rice based porridge mixes
J Goyat, SG Rudra, S Suri, SJ Passi, H Dutta
Current Research in Nutrition and Food Science Journal 7 (2), 399-414, 2019
112019
Process standardization, characterization and storage study of a sweet potato (Ipomoea batatas L.) wine
SK Paul, H Dutta, CL Mahanta, GVP Kumar
International Food Research Journal 21 (3), 1113, 2014
112014
Extraction and characterization of cellulose and cellulose nanowhiskers from almond shell biomass, metal removal and toxicity analysis
S Rashid, AK Shahi, H Dutta, JK Sahu
Biointerface Res Appl Chem 12, 1705-20, 2022
102022
Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review
S Chakraborty, H Dutta
Journal of Food Processing and Preservation 46 (10), e15999, 2022
82022
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