Santanu Basu
Panjab University, Chandigarh
31 Papers
95 Citations
Santanu Basu is an academic researcher from Panjab University, Chandigarh. The author has contributed to research in topics: Chemistry & Sorption. The author has an hindex of 14, co-authored 30 publications. Previous affiliations of Santanu Basu include National Institute of Food Technology Entrepreneurship and Management.
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Papers
Models for Sorption Isotherms for Foods: A Review
TL;DR: A comprehensive review of the widely used sorption models is presented in this article, where various statistical techniques used to ascertain the effectiveness of a model to describe the sorption data are discussed.
343
Advances in food rheology and its applications
J. Ahmed,P. Ptaszek,S. Basu,Stefan Kasapis,A. Bannikova,Milan Houška,Rudolf Žitný,Sangeeta Prakash,Sylwia Różańska,G. Tucker,Eva Tornberg,K. Muthukumarappan,G.J. Swamy,Teresa Sanz,Alejandra Salvador,M.J. Hernández,Felicidad Ronda,Sandra Pérez-Quirce,Marina Villanueva,Akmal Nazir,A. Asghar,A. Aslam Maan,Uma Shanker Shivhare,Purba Chakraborty,S.M.A. Razavi,Betul Cilek Tatar,Gulum Sumnu,Serpil Sahin,Virginia Glicerina,Santina Romani,Jasim Ahmed,Paweł Ptaszek,Santanu Basu +32 more
- 01 Jan 2016
TL;DR: Advances in food rheology and its applications as mentioned in this paper, Advances in foods and their applications, and its application in the field of Rheology are discussed in Section 2.1.
174
Rheological, textural, micro-structural and sensory properties of mango jam
TL;DR: In this paper, the authors performed principal component analysis (PCA) on mango jam and found that hardness and work of shear are the most relevant among all the characteristics (physicochemical, sensory, textural, rheological, and compositional) studied for mango jam.
130
Rheological, textural and spectral characteristics of sorbitol substituted mango jam
TL;DR: In this article, the authors characterized mango jam manufactured with sucrose/sorbitol as a weak gel and showed that the gel strength decreased with increasing sorbitol concentration because of weaker junction zones in pectin gel network.
103
Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam
TL;DR: In this article, a low-calorie mango jam by substitution of sucrose with alternative sweeteners (stevioside and sucralose) was made for manufacturing low calorie mango jam with desired jam-like soft solid characteristics.
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