Details of Research Publications (National + International)

Author Names	Topic	Journal Name	Volume Number	Issue Number	Page Number	Year Published	Impact Factor
Badwaik, L. S., Borah, P. K., & Deka, S. C.	Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement.	Carbohydrate Polymers	103		213-220	2014
Badwaik, L. S., Borah, P. K., Borah, K., Das, A. J., Deka, S. C., & Sharma, H. K.	Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot.	Food Science and Technology Research	20	2	255-262	2014
Barman, S., Sit, N., Badwaik, L. S., & Deka, S. C.	Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice.	clarification of banana juice			1-11	2014
Khawas, P., Das, A. J., Sit, N., Badwaik, L. S., & Deka, S. C.	Nutritional Composition of Culinary Musa ABB at Different Stages of Development.	American Journal of Food Science and Technology	2	3	80-87	2014
Badwaik, L. S., Choudhury, M., Dash, K. K., Borah, P. K., & Deka, S. C.	Osmotic Dehydration of Bamboo Shoots Enhanced by Centrifugal Force and Pulsed Vacuum Using Salt as Osmotic Agent.Â	Journal of Food Processing and Preservation	DOI: 10.1111/jfpp.12186			2013
Badwaik, L. S., S Choudhury,  P K Borah, N Sit, and S C Deka	Comparison of kinetics and other related properties of bamboo shoot drying pretreated with osmotic dehydration.	Journal of Food Processing and Preservation	DOI: 10.1111/jfpp.12077			2013
Badwaik, L. S., Choudhury, S., Borah, P. K., & Deka, S. C.	Optimization of osmotic dehydration process of bamboo shoots in mixtures of sucrose and sodium chloride solutions.	Journal of Food Processing and Preservation	37	6	1068-1077	2013
Sit, N., Misra, S., Baruah, D., Badwaik, L. S., & Deka, S. C.	Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup.Â					2013
Seth, D., Badwaik, L. S., & Ganapathy, V.	Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.Â	Journal of Food Science and Technology			1-9	2013
Badwaik, L. S., Prasad, K. and Seth, D.	Optimization of ingredient levels for the development of peanut based fiber rich pasta.	Journal of Food Science and Technology	DOI 10.1007/s13197-012-0779-8			2012
Badwaik, L. S., Prasad, K. and Deka, S. C.	Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut.	International Food Research Journal	19	1	341-346	2012
Badwaik, L. S., Borah, P.K., Borah, K., Sit, N. and Deka, S. C.Â	Antimicrobial Activity of Indegenous Medicinal Plant Extract on Spoilage Microbes present in Bamboo Shoots.	International Journal of Agriculture and Food Science Technology	3	3	234-237	2012
Sit, N., Gayan, H., Badwaik, L. S. and Deka, S. C.  Â	Development of Protein Rich RTS Beverage by Incorporating Whey in Carambola Juice.	International Journal of Agriculture and Food Science Technology	3	3	199-201	2012
Kapoor, R., Badwaik, L. S., Sit, N., Deka, S. C.	Utilization of whey for preparation of alcoholic beverages.	Beverage and Food World	38	1	40-43	2011

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Details of Published Book/Book Chapters:

ISBN	Book Name	Chapter	Year Published	Co-Author	Publisher
	Indigenous fermented foods of South Asia	Indigenous fermented foods involving acid fermentation		Borah, P.K. and Deka, S. C.	CRC Press
	Bio-processing of foods	Ch. 24, pp. 359-365. Development of Alcoholic Beverage By Utilizing Whey.	2011	Kapoor, R., Saxena, R. and Agarwal, R. Â	Asiatech Publishers, Inc. New Delhi

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