P Srinivasa Rao
VIDWAN ID: 157991

Prof P Srinivasa Rao

Male Doctor of Philosophy
Professor | Department of Agricultural and Food Engineering
Indian Institute of Technology, Kharagpur
West Bengal
Expertise: Agricultural Engineering
167 Publications
0 Projects
4829 Scopus Citations
4160 CrossRef
22 Years 3 Months Total Experience
Publications
167 Total
Articles
148
Books
1
Chapters
14
Proceedings
4
Activity

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Scopus Scopus
4,829 Citations
39 h-index
CrossRef CrossRef
4,160 Citations
36 h-index
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Personal Details

Doctor of Philosophy
N/A
Professor
Jun 2004 – Present
Indian Institute of Technology, Kharagpur | Department of Agricultural and Food Engineering
Agricultural Sciences
Agricultural Engineering

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Scholarly Publications

Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure-Temperature Treated Pineapple Puree

Journal Article
JOURNAL OF FOOD SCIENCE. Year: 2015. Volume: 80 , Issue: 8 , Pages: E1763-E1775 .
Authors: Snehasis Chakraborty; Pavuluri Srinivasa Rao; Hari Niwas Mishra

Chilled storage of high pressure processed black tiger shrimp (Penaeus monodon)

Journal Article
Journal of Aquatic Food Product Technology. Year: 2015. Volume: 24 , Issue: 3 , Pages: 283-299 .
Authors: Barjinder Pal Kaur; Neelima Kaushik; P. Srinivasa Rao; H. N. Mishra

Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree

Journal Article
Innovative Food Science & Emerging Technologies. Year: 2015. Volume: 28 , Pages: 10-21 .
Authors: Snehasis Chakraborty; Pavuluri Srinivasa Rao; Hari Niwas Mishra

Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments

Journal Article
Innovative Food Science & Emerging Technologies. Year: 2015. Volume: 27 , Pages: 57-68 .
Authors: Snehasis Chakraborty; Pavuluri Srinivasa Rao; Hari Niwas Mishra

Effect of pH on Enzyme inactivation kinetics in high-pressure processed pineapple (Ananas comosus L.) puree using response surface methodology

Journal Article
Food and Bioprocess Technology. Year: 2014. Volume: 7 , Issue: 12 , Pages: 3629-3645 .
Authors: Snehasis Chakraborty; P. Srinivasa Rao; H. N. Mishra

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

Journal Article
Innovative Food Science & Emerging Technologies. Year: 2014. Volume: 22 , Pages: 40-50 .
Authors: Neelima Kaushik; Barjinder Pal Kaur; P. Srinivasa Rao; H.N. Mishra

High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices

Review
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. Year: 2014. Volume: 13 , Issue: 4 , Pages: 578-596 .
Authors: Snehasis Chakraborty; Neelima Kaushik; P. Srinivasa Rao; H. N. Mishra

Preparation of rice analogues using extrusion technology

Review
International Journal of Food Science and Technology. Year: 2012. Volume: 47 , Issue: 9 , Pages: 1789-1797 .
Authors: Abhinav Mishra; Hari Niwas Mishra; Pavuluri Srinivasa Rao
Showing 1 to 8 of 167 publications