Patents

  • Sahu JK, Das H, Kandelwal SK, Khamrui K. A multipurpose device for processing of high viscous products in particular dairy and food products. Indian Patent 266115.
  • Sahu JK, Singh MD, Das H, Kandelwal SK, Khamrui K. A process for continuous production of chhana. Indian Patent 285047

Books

  • Sanwal N, Satheeshkanth SSM, Sahu JK. 2021. Aromatic, Medicinal and Agricultural Plants in Indo Himalayan Region: A Compilation. New Delhi Publishers, India. ISBN No. 978-93-92513-39-8
  • Sahu JK. 2014. Introduction to Advanced Food Process Engineering. Taylor & Francis Publications, CRC Press, USA. ISBN No. 143988071.

Book Chapters

  • Joshi S, Mohapatra A, Singh L, Sahu JK. 2021. Spray Drying: Principles and Applications. In Nitin K, Panghal AK, Garg MK (Eds.). Thermal Food Engineering Operations. Accepted. CRC Press.
  • Bareen MA, Sahu JK, Prakash S. 2021. 3D Printing: Technologies, Fundamentals and Applications in Food Industries. In S Sehgal, B Singh, V Sharma (eds.). Smart and Sustainable Food Technologies. In press. CRC Press.
  • Nitya S, Bansal V, Sahu JK. 2021. Plant based protein gels. 2021. In Prakash S, Bhandari B, Gaiani C (Eds.) Engineering plant-based food systems. In press. Elsevier Press.
  • Garg H, Purohit SR, Sharma V, Sahu JK. 2021. Antioxidant-Rich Edible Packaging. In Edible Food Packaging. In Poonia A, Dhewa T (Eds.), Chapter 28. In press. CRC Press. ISBN:978-981-16-2382-0
  • Tamanna R, Sahu JK. 2021. Ultraviolet and led technology for inactivation of food enzymes. In Goyal Megh R and R Pandiselvam (Ed). UV and LED based inactivation of enzymes. In press. CRC Press
  • Mahreen, Prasad P, Kar S, Sahu JK. 2021. Cold plasma processing of food. In KK Das and S Chakraborty (ed). Food Processing Advances in Thermal and Non Thermal Technologies, Vol II. Chapter 10. CRC Press.
  • Nitya Sharma, JK Sahu. 2021. Postharvest Processing of Foxtail Millet and its Potential as an Alternative Protein Source. In S Punia, AK Siroha, M Kumar (ed). Handbook of Cereals, Pulses, Roots, and Tubers -Functionality, Health Benefits, and Applications. Pp. 105-114. CRC Press.
  • Mishra S, Sahu JK. 2021. Solar drying technology and its applications in food processing industries. In Advances in Renewable Energy Engineering, Saveda MS, Narale PD, and Kharpuda SN (ed.). Chapter 8, pp. 151-168, Narendra Publishing House, New Delhi.
  • Sahu JK. 2014. High-voltage pulsed electric field processing of foods. In Introduction to advanced food process engineering, Sahu JK (ed.), pp. 186 – 210. Taylor & Francis Publications, CRC Press, USA.
  • Paul SK, Sahu JK. 2014. Nanotechnology in food processing. In Introduction to advanced food process engineering, Sahu JK (ed.), pp. 314 – 342. Taylor & Francis Publications, CRC Press, USA.
  • Sahu JK, Niranjan K. 2010. Gas-Liquid Mixing. In Food Mixing: Principles & Applications, Cullen PJ (ed.), pp. 230 – 266. Wiley Publication, UK.
  • Sahu JK, Majumdar GC. 2004. Optimizing performance of a batch type horizontal abrasive polisher. In Food & Bioprocess Engineering. VK Tiwari (ed.), pp. 174 – 181, Anamaya Publication, New Delhi.

Scientific Journal Papers

  • Satheeshkanth SSM, Bareen MA, Joshi S, Singh P, Sahu JK, Naik SN. 2022. Investigation on the 3D Printability of Horse Gram (Macrotyloma uniflorum) and Chia Seed (Salvia hispanica L.) Flours in Engineering Soft and Bite-Sized Dysphagia Food. Food Research International. Accepted.
  • Sanwal N, Mishra S, Sahu JK, Naik SN. 2022. Effect of ultrasound-assisted extraction on efficiency, antioxidant activity, and phytochemical properties of sea buckthorn (Hippophae salicipholia) seed oil. 153, https://doi.org/10.1016/j.lwt.2021.112386.Elsevier
  • Rashid S, Shahi AK, Dutta H, Sahu JK. 2022. Extraction and Characterization of Cellulose and Cellulose Nanowhiskers from Almond Shell Biomass, Metal Removal and Toxicity Analysis. Biointerface Research in Applied Chemistry. 12 (2), 1705 – 1720. https://doi.org/10.33263/BRIAC122.17051720
  • Prasad W, Khamrui K, Sahu JK. 2021. Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat. Journal of Food Science and Technology. Springer
  • Bhardwaj A, Sharma N, Sharma V, Alam T, Sahu JK, Hamid H. 2021. Assessing the consumer acceptance and storability of chitosan and beeswax coated cellulose packaging for whole wheat bread. Food Control. https://doi.org/10.1016/j.foodcont.2021.108682. Elsevier.
  • Nagpal T, Sahu JK. Khare SK, Khalid B, Jan K. 2021. Trans fatty acids in food: a review on dietary intake, health impact, regulations, and alternatives. Journal of Food Science. https://doi:10.1111/1750- 3841.15977. IFT.
  • Mohapatra A, Sahu JK. 2021. Spray-process optimization for the encapsulation of probiotic Lactobacillus acidophilus ATCC 11975 in a ternary wall matrix. Journal of Food Processing & Preservation. https://doi.org/10.1111/jfpp.15860. Wily.
  • Duhan N, Sahu JK, Mohapatra A, Naik SN. 2021. Microencapsulation of ghee flavourants with whey protein concentrate and guar gum using spray drying. Journal of Food Processing & Preservation. https://doi.org/10.1111/jfpp.15537. Wily.
  • Das KK, Habister S, Bhagyaraj GVS, Chakraborty S, Sahu JK. 2021. Influence of microwave-vacuum drying process parameters on phytochemical properties of Sohiong (Prunus nepalensis) fruit. Journal of Food Processing & Preservation.45: e15290. https://doi.org/10.1111/jfpp.15290. Wily.
  • Joshi S, Sahu JK, Bareen MA, Prakash S, Bhandari B, Sharma N, Naik SN. 2021. Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 110111. https://doi.org/10.1016/j.foodres.2021.110111. Elsevier.
  • Bareen MA, Joshi S, Sahu JK, Prakash S, Bhandari B. 2021. Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300, 110506. https://doi.org/10.1016/j.foodres.2021.110111. Elsevier.
  • Nagpal T, Alam S, Khare SK, Satya S, Chaturvedi S, Sahu JK. 2021. Effect of Psidium guajava leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food. Journal of Food Science & Technology, 1-9. https://doi.org/10.1007/s13197-021-04984-y. Springer.
  • Mishra S, Sahu JK, Sanwal N, Sharma N. 2021. Hot air convective drying of small cardamom (Elettaria cardamomum Maton): Evaluation of drying, colour, and aroma kinetics. Journal of Food Process Engineering, e13649. https://doi.org/10.1111/jfpe.13649. Wiley.
  • . Haldher K, Sahu JK, Naik SN, Mandal S, Bag SK. 2020. Improvements in makkhan (traditional Indian cultured butter) production: a review. Journal of Food Science & Technology. https://doi.org/10.1007/s13197-020-04711-z. Springer.
  • Sasikumar R, Das M, Sahu JK, Deka SC. 2020. Qualitative properties of spray‐dried blood fruit (Haematocarpus 4alidus) powder and its sorption isotherms. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13373. Wiley.
  • Duhan N, Sahu JK, Naik SN. 2020. Subcritical CO2 extraction of volatile flavour compounds from ghee and optimization of process parameters using response surface methodology. LWT-Food Science & Technology. 118, 108631. https://doi.org/10.1016/j.lwt.2019.108731. ELSEVIER.
  • Duhan N, Sahu JK, Naik SN. 2018. Temperature dependent steady and dynamic rheological properties of cow milk ghee. Journal of Food Science & Technology. 55(10), 4059-4066. https://doi.org/10.1007/s13197-018-3332-6. Springer.
  • Sahu SN, Tiwari Anupam, Sahu JK, Naik SN, Baitharu I, Kariali E. 2018. Moisture sorption isotherms and thermodynamic properties of sorbed water of chironji (Buchanania lanzan Spreng.) kernels at different storage conditions. Journal of Food Measurement & Characterization. 12(4), 2626-2635. https://doi.org/10.1007/s11694-018-9880-7. Springer.
  • Begum N, Paul SK, Prasanna GV, Sahu JK, Husain SA. 2017. Development of tulsi impregnated starchbased edible coating to extend the shelf-life of tomatoes. The Pharma Innovation Journal. 6(9): 249- 255.
  • Sahu JK, P Kumar Mallikarjunan. 2016. Effect of heat assisted high pressure treatment on the rate of change in Ph and gel strength of acidified milk gel for the preparation of soft cheese. International Food Research Journal. 23(6), 2459-2462. IJFR.
  • Srimagal A, Tamanna R, Sahu JK. 2016. Effect of light emitting diode on inactivation of Escherichia coli in milk. LWT- Journal of Food Science & Technology. 71, 378-385. https://doi.org/10.1016/j.lwt.2016.04.028. ELSEVIER.
  • K Deepika Devi, Paul SK, Sahu JK. 2016. Study of sorption behavior, shelf life and color kinetics of vacuum puffed honey powder at accelerated storage conditions. Journal of Food Science & Technology. 1-8. https://doi.org/10.1007/s13197-016-2204-1. Springer.

Publication Details

BOOKS
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BOOK CHAPTER
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