32 Papers
11 Citations
Atul Dhiman is an academic researcher from National Institute of Food Technology Entrepreneurship and Management. The author has contributed to research in topics: Chemistry & Rheology. The author has an hindex of 3, co-authored 9 publications. Previous affiliations of Atul Dhiman include Punjab Agricultural University.
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Papers
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials
Atul Dhiman,Pramod K. Prabhakar +1 more
TL;DR: In this paper, the authors reveal remarkable changes brought by micronization techniques in the food matrix, such as decrease in particle size and increase in surface area, which helps in preserving food by exposing antimicrobial compounds on the surface or by inactivating microbes or by inhibiting enzymes thus improving the food stability.
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Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains
Rajat Suhag,Atul Dhiman,Gaurav Deswal,Dhruv Thakur,Vijay Singh Sharanagat,Kshitiz Kumar,Vijay Kumar +6 more
TL;DR: In this article, a review illustrates the mechanism, scope, application and future prospects of microwave processing to reduce the different anti-nutritional factors present in food grains, including phytic acid, trypsin inhibitors, tannins, saponins and oxalate.
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Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability
TL;DR: In this paper, the authors explored the potential of probe ultrasound homogenizer and hydrocolloids in formulating and stabilizing mayonnaise and explored the effect of ultrasound treatment (12min at 20, 30, 40%, 40% amplitude) and stabilizers xanthan gum (XG; 0.5% w/w), guar gum (GG; 0., 5%, and XG/GG (1:1) on emulsion storage stability.
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Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products
TL;DR: Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen horticultural product of which E. japonicas variety is used for the production of fruits and E. deflexa and E.'s prinoides are used for cultivation of vegetables.
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Status of beetroot processing and processed products: Thermal and emerging technologies intervention
Atul Dhiman,Rajat Suhag,Divya Singh Chauhan,Dhruv Thakur,Shubham Chhikara,Pramod K. Prabhakar +5 more
TL;DR: In this article, a review of beetroot processing techniques and value addition methods is presented, which is the first of its kind to summarize and discuss various processing techniques for beetroot used in different works of literature.
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