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Akademický článek

Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea.

Autor: Bordoloi T; Department of Food Engineering and Technology, Tezpur University, Tezpur, India., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Tezpur, India.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 6053-6061. Date of Electronic Publication: 2024 Apr 04.

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Akademický článek

Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India.

Autor: Makinei LV; Department of Food Engineering and Technology, Tezpur University, Tezpur, India., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Tezpur, India.

Publikováno v: Current research in food science [Curr Res Food Sci] 2022 Jun 11; Vol. 5, pp. 1038-1046. Date of Electronic Publication: 2022 Jun 11 (Print Publication: 2022).

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Akademický článek

Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice.

Autor: Chakraborty S; Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India., Gautam SP; Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India., Sarma M; Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2021 Dec; Vol. 27 (8), pp. 746-763. Date of Electronic Publication: 2021 Jan 10.

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Akademický článek

Drying characteristics of ready-to-eat komal chawal rice: processing and modeling.

Autor: Wahengbam ED; Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India., Tongbram T; Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2020 May; Vol. 57 (5), pp. 1698-1709. Date of Electronic Publication: 2019 Dec 16.

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Akademický článek

Reaction order and neural network approaches for the simulation of COVID-19 spreading kinetic in India.

Autor: Chakraborty S; Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India., Choudhary AK; Department of Agricultural Engineering, North Eastern Regional Institute of Science and Technology (NERIST), Arunachal Pradesh, 791109, India., Sarma M; Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India.

Publikováno v: Infectious Disease Modelling [Infect Dis Model] 2020; Vol. 5, pp. 737-747. Date of Electronic Publication: 2020 Sep 23.

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Akademický článek

Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice.

Autor: Wahengbam ED; Department of Food Engineering and Technology, Tezpur University, Assam 784028, India. Electronic address: wahengbam.elizabeth@gmail.com., Das AJ; Department of Food Engineering and Technology, Tezpur University, Assam 784028, India., Green BD; Institute for Global Food Security, School of Biological Sciences, Queen's University, Belfast BT9 5HN, UK., Shooter J; Institute for Global Food Security, School of Biological Sciences, Queen's University, Belfast BT9 5HN, UK., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.

Publikováno v: Food chemistry [Food Chem] 2019 Sep 15; Vol. 292, pp. 39-46. Date of Electronic Publication: 2019 Apr 11.

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Akademický článek

Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice ( komal chawal ).

Autor: Wahengbam ED; 1Department of Food Engineering and Technology, Tezpur University, Assam, 784028 India., Das AJ; 1Department of Food Engineering and Technology, Tezpur University, Assam, 784028 India., Green BD; 2Institute for Global Food Security, Queen's University Belfast, Belfast, BT9 5HN UK., Hazarika MK; 1Department of Food Engineering and Technology, Tezpur University, Assam, 784028 India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2019 Jul; Vol. 56 (7), pp. 3399-3407. Date of Electronic Publication: 2019 Jun 08.

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Akademický článek

Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking.

Autor: Wahengbam ED; Department of Food Engineering and Technology, Tezpur University, Tezpur, India., Green BD; Institute for Global Food Security, Queen's University, Belfast, Belfast, UK., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Tezpur, India.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2019 May; Vol. 99 (7), pp. 3434-3442. Date of Electronic Publication: 2019 Feb 06.

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Akademický článek

Quality of ready-to-eat komal chawal produced by brown rice parboiling method.

Autor: Wahengbam ED; Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India., Hazarika MK; Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2019 Jan; Vol. 56 (1), pp. 187-199. Date of Electronic Publication: 2018 Nov 03.

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