Concepedia

Jyotsna Rajiv

JR

20

Publications

808

Citations

14

H-Index

2003

Active since

Affiliations

Central Food Technological Research Institute(Current)

Jyotsna Rajiv is an author at Central Food Technological Research Institute specializing in food quality, health sciences, and food chemistry.

Top concepts

HealthFood QualityFood ChemistryEngineeringNutritionAgricultural EconomicsFood TechnologyIn Vitro FermentationGrain ScienceSeed Processing

Publications per year

2003–2016

20

Publications

20

EFFECT OF DRIED <i>MORINGA</i> (<i>MORINGA OLEIFERA LAM</i>) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES

K. B. Dachana, Jyotsna Rajiv, D. Indrani et al. · Journal of Food Quality · 2010 · 120 citations

Food Chemistry, Nutrition, Leaves On Rheological +15

MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS

D. Indrani, C. Soumya, Jyotsna Rajiv et al. · Journal of Texture Studies · 2010 · 72 citations

Nutrition, Dough Strength, Engineering +16

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

Jyotsna Rajiv, D. Indrani, P. Prabhasankar et al. · Journal of Food Science and Technology · 2011 · 66 citations · Full text

Nutrition, Fatty Acid Profile, Flax Seed +4

Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes

D. Indrani, P. Prabhasankar, Jyotsna Rajiv et al. · Journal of Food Science · 2003 · 66 citations

Bread‐baking Performance, Engineering, In Vitro Fermentation +14

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

D. Indrani, P. Prabhasankar, Jyotsna Rajiv et al. · Food Research International · 2007 · 64 citations

Food Structure, Rheology, Food Engineering +6

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