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Dr. Nishant Rachayya Swami Hulle
M. Tech.(SLIET,
Longowal)
Ph. D. (Indian
Institute of Technology, Kharagpur) |
Contact details
Phone: +91-03712-275715
Email: nishant@tezu.ernet.in |
Area of Specialisation/Research:
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ORCID
CV |
Research Publications
(Recent)
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Deka D.
and Swami Hulle N.R. (2021) Supercritical fluid extraction of Bhut Jolokia oleoresin and its quality analysis. SN Applied Sciences
3(2), 1-12.
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Singha K. K.R., Swami Hulle N. R., Deb S. & Rao P. S. (2020)
Physicochemical and Microbiological Characteristics of
High-Pressure-Processed Ready-to-Eat Hilsa (Tenualosa ilisha)
Curry. Journal of Biosystems Engineering 45, 94-103.
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Shrigod N. M., Swami Hulle N. R. and Prasad R. V. (2017)
Supercritical fluid extraction of essential oil from mint leaves
(menthe spicata): process optimization and it quality evaluation,
Journal of Food Process Engineering 40(3), e12488.
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Swami Hulle N. R., Chakraborty S. and Rao P.S. (2017) Effect of high
pressure thermal processing on the quality attributes of aloe vera-litchi
mixed beverage. Innovative Food Science and Emerging Food
Technologies 40 (2017) 68-77
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Patruni Kiran, Nishant R. Swami Hulle & P. Srinivasa Rao (2017)
Viscoelastic behavior of reconstituted Aloe vera hydrogels as a
function of concentration and temperature, International Journal of
Food Properties, 20:2, 475-490
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Papers in Conference proceedings
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Effect of High pressure processing on polyphenoloxidase (PPO),
peroxidase (POD) and aloin content in aloe vera (Aloe barbadensis
Miller) juice by Swami Hulle N. R., Samanta R. and Rao P.S. 3rd
International Conference on Food Properties, Sharjah, UAE (2018)
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Effect of high pressure as a pre-treatment for enhancing the drying
rate of beetroot (Beta vulgaris) by Swami Hulle N. R., Hidangmayum
K. Sharma and P. Srinivasa Rao 1st Workshop on Dehydration of Food
and Agricultural Products Principles, Practices and Prospects,
organized by NIFTEM March (2014)
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Effect of high-pressure processing on dehydration kinetics and
texture of Aloe vera (Aloe barbadensis Miller) gel by Swami H. N. R.
and Rao P. S. Innovation Food Conference (iFOOD 2013), Hanover,
Germany (Oral presentation) (2013)
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Other Publications
(Recent )
Books:
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Sankar Chandra Deka, Dibyakanta Seth and Nishant Rachayya Swami
Hulle (2019). Technologies for Value Addition in Food Products and
Processes. Edited by Sankar Chandra Deka, Dibyakanta Seth and
Nishant Rachayya Swami Hulle, Apple Academic Press
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Sankar Chandra Deka, Dibyakanta Seth and Nishant Rachayya Swami
Hulle (2019). Food Bioactives Functionality and Applications in
Human Health. Edited by Sankar Chandra Deka, Dibyakanta Seth and
Nishant Rachayya Swami Hulle, Apple Academic Press.
Book Chapters:
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Nongmaithem, S. D., & Hulle, N. R. S. (2022). Nanostructures for
improving food structure and functionality. In Food, Medical, and
Environmental Applications of Nanomaterials (pp. 231-252). Elsevier.
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Swami Hulle, N. R. (2019). Application of cold plasma technology in
food processing. In Innovations in Food Processing Technology (pp
125-132). New India Publishing Agency, New Delhi (ISBN9789386546517)
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Swami Hulle N. R. (2017). Cakes - From Beginning to End on All
Counts. In A Baker's Essential Handbook: A Complete Guide to the
Baking Industry, L. B. Associates (Pvt) Ltd, India, pp 85-94
(ISBN-13-978-93-81760-02-4).
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Research Projects
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Effect of pre-treatments on drying characteristics
and oleoresin content of Bhut Jolokia (Capsicum chinense),
(Funding agency:
UGC,
New Delhi) (2018-20)
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Non-thermal processing of Assam lemon juice using ozone processing
(Funding agency: Assam Science Technology and Environment Council)
(2022-2024)
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Awards
Young Scientist Award
at 3rd International Conference on Food Properties, Sharjah, UAE (iCFP
2018) |