1. Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid state fermentation. Issue 1 (3rd January 2017) Authors: Sehrawat, Rachna; Panesar, Paramjit S.; Swer, Tanya L.; Kumar, Anit Journal: Pigment & resin technology Issue: Volume 46:Issue 1(2017) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of non-thermal hurdles in shelf life enhancement of sugarcane juice. (September 2019) Authors: Kohli, Gautam; Jain, Gaurav; Bisht, Akshay; Upadhyay, Ashutosh; Kumar, Anit; Dabir, Shardul Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 112(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Novel Dairy Processing Technologies : Techniques, Management, and Energy Conservation /: Techniques, Management, and Energy Conservation. (2018) Editors: Goyal, Megh R; Kumar, Anit; Gupta, Anil K Record Type: Book Extent: 1 online resource (298 pages), (21 illustrations) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Novel dairy processing technologies : techniques, management, and energy conservation /: techniques, management, and energy conservation. ([2018]) Editors: Goyal, Megh Raj; Kumar, Anit; Gupta, Anil K (Anil Kumar), 1966- Record Type: Book Extent: 1 online resource (xlii, 298 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise. (23rd February 2021) Authors: Kadian, Drishti; Kumar, Anit; Badgujar, Prarabdh C.; Sehrawat, Rachna Journal: Journal of food process engineering Issue: Volume 44:Number 4(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physico-chemical and functional properties of microfluidized egg yolk. (April 2021) Authors: Suhag, Rajat; Dhiman, Atul; Thakur, Dhruv; Kumar, Anit; Upadhyay, Ashutosh Journal: Journal of food engineering Issue: Volume 294(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee. (15th April 2022) Authors: Dhiman, Atul; Suhag, Rajat; Verma, Kiran; Thakur, Dhruv; Kumar, Anit; Upadhyay, Ashutosh; Singh, Anurag Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Role of drying technology in probiotic encapsulation and impact on food safety. Issue 8 (15th June 2022) Authors: Sehrawat, Rachna; Abdullah, S.; Khatri, Prateek; Kumar, Lokesh; Kumar, Anit; Mujumdar, Arun Sadashiv Journal: Drying technology Issue: Volume 40:Issue 8(2022) Page Start: 1562 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review. (24th August 2022) Authors: Nema, Prabhat K.; Sehrawat, Rachna; Ravichandran, Chandrakala; Kaur, Barjinder Pal; Kumar, Anit; Tarafdar, Ayon Other Names: Aadil Rana Muhammad Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Detection of Security Attacks on Edge Computing of IoT Devices through NS2 Simulation. Issue 1 (1st August 2022) Authors: Kumar, Anit; Singh, Dhanpratap Journal: Journal of physics Issue: Volume 2327:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗