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Chemistry

D-Index
62
Citations
12062
World Ranking
8946
National Ranking
121

Overview

Navin K. Rastogi is affiliated with the Central Food Technological Research Institute in India. Their research primarily spans the fields of Agricultural and Biological Sciences, with a focus on Food Science, Water Science and Technology, Plant Science, Biotechnology, and Electrical and Electronic Engineering.

The scientist's work encompasses a variety of specialized topics, including:

  • Membrane Separation Technologies
  • Listeria monocytogenes in Food Safety
  • Membrane-based Ion Separation Techniques
  • Electrohydrodynamics and Fluid Dynamics
  • Microbial Inactivation Methods
  • Microencapsulation and Drying Processes
  • Proteins in Food Systems

Navin K. Rastogi has contributed to multiple publication venues in their field. The most frequent venues of publication are:

  • Journal of Food Process Engineering
  • International Journal of Chemical Studies
  • Trends in Food Science & Technology
  • Encyclopedia
  • Food Chemistry

Among the recent papers authored or co-authored by Rastogi are:

  • Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review (2020), published in Trends in Food Science & Technology
  • Novel Bioactive Extraction and Nano-Encapsulation (2021), published in Encyclopedia
  • Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies (2022), published in Food Chemistry
  • Concentration of beetroot juice colorant (betalains) by forward osmosis and its comparison with thermal processing (2021), published in LWT
  • Non-thermal Processing of Tender Coconut Water - A Review (2020), published in Food Reviews International

The scientist frequently collaborates with a select group of co-authors, including:

  • Vasanth Bala
  • Balasubramaniam
  • Tatiana Koutchma
  • Jianfeng Ping
  • Cristina L.M. Silva

Best Publications

  • Opportunities and Challenges in High Pressure Processing of Foods

    N. K. Rastogi;K. S. M. S. Raghavarao;V. M. Balasubramaniam;K. Niranjan

  • Recent developments in osmotic dehydration: methods to enhance mass transfer

    N.K. Rastogi;K.S.M.S. Raghavarao;K. Niranjan;D. Knorr

  • Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber

    S.N. Raghavendra;S.R. Ramachandra Swamy;N.K. Rastogi;K.S.M.S. Raghavarao

  • Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties

    S. N. Raghavendra;N. K. Rastogi;K. S. M. S. Raghavarao;R. N. Tharanathan

  • Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots

    N.K. Rastogi;M.N. Eshtiaghi;D. Knorr

  • Enhanced Mass Transfer During Osmotic Dehydration of High Pressure Treated Pineapple

    N.K. Rastogi;K. Niranjan

  • Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system

    B. Ravindra Babu;N.K. Rastogi;K.S.M.S. Raghavarao

  • Opportunities and challenges in application of ultrasound in food processing

    Navin K Rastogi

  • Processing of Honey: A Review

    R. Subramanian;H. Umesh Hebbar;N.K. Rastogi

  • Sensors and biosensors for analysis of bisphenol-A

    K.V. Ragavan;K.V. Ragavan;Navin K. Rastogi;Navin K. Rastogi;M.S. Thakur

  • Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration

    N.K. Rastogi;K.S.M.S. Raghavarao

  • Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration

    N.K Rastogi;K.S.M.S Raghavarao

  • Recent Trends and Developments in Infrared Heating in Food Processing

    Navin K Rastogi

  • Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

    Sukumar Debnath;K.K Bhat;N.K Rastogi

  • Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper

    B.I.O. Ade-Omowaye;N.K. Rastogi;A. Angersbach;D. Knorr

  • Mass transfer during infrared drying of cashew kernel

    H Umesh Hebbar;N.K Rastogi

  • Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter

    R Triveni;T.R Shamala;N.K Rastogi

  • Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

    Chetan A. Nayak;Navin K. Rastogi

  • Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration

    N.K. Rastogi;K.S.M.S. Raghavarao;K. Niranjan

  • Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration

    N.K. Rastogi;A. Angersbach;D. Knorr

Frequent Co-Authors

K.S.M.S. Raghavarao
K.S.M.S. Raghavarao Central Food Technological Research Institute
Dietrich Knorr
Dietrich Knorr Technical University of Berlin
Angelo Basile
Angelo Basile National Research Council (CNR)
Rudrapatnam N. Tharanathan
Rudrapatnam N. Tharanathan Central Food Technological Research Institute
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority

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