Ministry of Education
Akash Pare
VIDWAN ID: 150800

Dr Akash Pare

Male Doctor of Philosophy
Assistant Professor
NATIONAL INSTITUTE OF FOOD TECHNOLOGY, ENTREPRENEURSHIP AND MANAGEMENT -THANJAVUR (2010 - 2021)
Tamil Nadu
Expertise: Agricultural Engineering
ORCID 0000-0001-7448-7235 Scopus 55123889300 Google Scholar 2kEzaboAAAAJ
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14 Publications
3 Projects
493 Scopus Citations
446 CrossRef
11 Years Total Experience
Publications
14 Total
Articles
10
Chapters
4
Activity

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Scopus Scopus
493 Citations
8 h-index
CrossRef CrossRef
446 Citations
8 h-index
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Professional Recognition

Best Book Award
2015
Society for Upliftment for Rural Economy, Varanasi

Community & Membership

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International Society of Food Engineering (ISFE)
Life member
Jan 2016
Association of Food Scientist and Technology (India)
Life member
Jan 2014
Institution of Engineers
Life member
Jan 2013
Society of Soybean Research Development
Life member
Jan 2014

Personal Details

Doctor of Philosophy
2009
N/A
Assistant Professor
Aug 2010 – Jul 2021
NATIONAL INSTITUTE OF FOOD TECHNOLOGY, ENTREPRENEURSHIP AND MANAGEMENT -THANJAVUR
Agricultural Sciences
Agricultural Engineering

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Scholarly Work

Application of Induction heating in soymilk extraction for its quality improvement
Other
Agency: Department of Science and Technology Role: Principal Investigator Grant: DST/TDT/AGRO-19/2019
Amount: ₹3,098
Duration: 2020 – Ongoing
Microwave Assisted Extraction of soymilk for improving its functionality
Completed
Agency: Indian Council of Agricultural Research Role: Principal Investigator Grant: F.No.27/20/2015
Amount: ₹275
Duration: 2015 – 2018
Oxidative stability studies and quality assessment of Olive oil blends
Completed
Role: Principal Investigator Grant: Well Craft-01
Amount: ₹218
Duration: 2013 – 2014

Production of protein lipid film from soymilk by ohmic heating

University Indian Institute of Food Processing Technology
Year 2015
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Scholarly Publications

Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food): Drying characteristics of black gram papad

Open Access
Journal Article
Applied Food Research. Year: 2022. Volume: 2 , Issue: 2 , Pages: 100144 .
Authors: Gaikwad, P.S.; Sunil, C.K.; Negi, A.; Pare, A.
DOI 10.1016/j.afres.2022.100144 Crossref Crossref: 28 Scopus Scopus: 28

Pulsed Electric Field Processing of Foods

Book Chapter
Year: 2023. Pages: 401-418 .

Detection of food adulterants in different foodstuff

Book Chapter
Year: 2021. Pages: 117-164 .
Authors: Aditi Negi; P. Lakshmi; K. Praba; R. Meenatchi; Akash Pare
DOI 10.1002/9781119792130.ch5 Crossref Crossref: 4 Scopus Scopus: 6

Emerging techniques for adulterant authentication in spices and spice products

Review
Food Control. Year: 2021. Volume: 127 .
Authors: Aditi Negi; Akash Pare; R. Meenatchi
DOI 10.1016/j.foodcont.2021.108113 Crossref Crossref: 71 Scopus Scopus: 84

Alternate food preservation technology

Open Access
Book Chapter
Year: 2021. Pages: 275-340 .
Authors: Pratik S. Gaikwad; Chayanika Sarma; Aditi Negi; Akash Pare
DOI 10.1002/9781119792130.ch10 Crossref Crossref: 2 Scopus Scopus: 2

Optimization of process parameters for the production of spray dried Ber (Ziziphus jujube L.) powder

Open Access
Journal Article
Journal of Food Science and Technology. Year: 2014. Volume: 51 , Issue: 12 , Pages: 3956-3962 .
Authors: V. K. Singh; Sheela Pandey; Akash Pare; R. B. Singh
DOI 10.1007/s13197-012-0897-3 Crossref Crossref: 9 Scopus Scopus: 8

Combined effect of ohmic heating and enzyme assisted aqueous extraction process on soy oil recovery

Open Access
Journal Article
Journal of Food Science and Technology. Year: 2014. Volume: 51 , Issue: 8 , Pages: 1606-1611 .
Authors: Akash Pare; Anurag Nema; V. K. Singh; B. L. Mandhyan
DOI 10.1007/s13197-012-0685-0 Crossref Crossref: 33 Scopus Scopus: 34

Mixing

Book Chapter
Year: 2023. Pages: 187-206 .
Showing 1 to 8 of 14 publications