Scientist Profile
















Details of Research Publications (National + International)

Author Names Topic Journal Name Volume Number Issue Number Page Number Year Published Impact Factor
Badwaik, L. S., Borah, P. K., & Deka, S. C.Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement.Carbohydrate Polymers103213-2202014
Badwaik, L. S., Borah, P. K., Borah, K., Das, A. J., Deka, S. C., & Sharma, H. K.Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot.Food Science and Technology Research202255-2622014
Barman, S., Sit, N., Badwaik, L. S., & Deka, S. C. Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice.clarification of banana juice1-112014
Khawas, P., Das, A. J., Sit, N., Badwaik, L. S., & Deka, S. C.Nutritional Composition of Culinary Musa ABB at Different Stages of Development.American Journal of Food Science and Technology2380-872014
Badwaik, L. S., Choudhury, M., Dash, K. K., Borah, P. K., & Deka, S. C.Osmotic Dehydration of Bamboo Shoots Enhanced by Centrifugal Force and Pulsed Vacuum Using Salt as Osmotic Agent. Journal of Food Processing and PreservationDOI: 10.1111/jfpp.121862013
Badwaik, L. S., S Choudhury,  P K Borah, N Sit, and S C DekaComparison of kinetics and other related properties of bamboo shoot drying pretreated with osmotic dehydration.Journal of Food Processing and PreservationDOI: 10.1111/jfpp.120772013
Badwaik, L. S., Choudhury, S., Borah, P. K., & Deka, S. C.Optimization of osmotic dehydration process of bamboo shoots in mixtures of sucrose and sodium chloride solutions.Journal of Food Processing and Preservation3761068-10772013
Sit, N., Misra, S., Baruah, D., Badwaik, L. S., & Deka, S. C. Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup. 2013
Seth, D., Badwaik, L. S., & Ganapathy, V. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food. Journal of Food Science and Technology1-92013
Badwaik, L. S., Prasad, K. and Seth, D. Optimization of ingredient levels for the development of peanut based fiber rich pasta. Journal of Food Science and TechnologyDOI 10.1007/s13197-012-0779-82012
Badwaik, L. S., Prasad, K. and Deka, S. C. Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut. International Food Research Journal191341-3462012
Badwaik, L. S., Borah, P.K., Borah, K., Sit, N. and Deka, S. C.  Antimicrobial Activity of Indegenous Medicinal Plant Extract on Spoilage Microbes present in Bamboo Shoots.International Journal of Agriculture and Food Science Technology33234-2372012
Sit, N., Gayan, H., Badwaik, L. S. and Deka, S. C.   Development of Protein Rich RTS Beverage by Incorporating Whey in Carambola Juice. International Journal of Agriculture and Food Science Technology33199-2012012
Kapoor, R., Badwaik, L. S., Sit, N., Deka, S. C.Utilization of whey for preparation of alcoholic beverages.Beverage and Food World38140-432011

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Details of Published Book/Book Chapters:

ISBN Book Name Chapter Year Published Co-Author Publisher
Indigenous fermented foods of South AsiaIndigenous fermented foods involving acid fermentationBorah, P.K. and Deka, S. C. CRC Press
Bio-processing of foodsCh. 24, pp. 359-365. Development of Alcoholic Beverage By Utilizing Whey.2011Kapoor, R., Saxena, R. and Agarwal, R.  Asiatech Publishers, Inc. New Delhi

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Resources Developed:

Resource Name URL Function / Use

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