K. Jayaraj Rao - Concepedia

Author

K. Jayaraj Rao

Also Known As

K Jayaraj Rao, K. Jayaraj Rao, K. J. Rao, K. JAYARAJ RAO, K. Jayaraj Rao, KULKARNI JAYARAJ RAO, Kulkarni J Rao, Kulkarni J. Rao, Kulkarni Jayaraj Rao, Rao, K. Jayaraj

Publications

350

Citations

H-Index

Concepts

All Affiliations

National Dairy Research Institute

About

K. Jayaraj Rao is an author at National Dairy Research Institute specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	145
2	Engineering	4	4	59
3	Education	1	1	20
4	Language Studies	1	1	11
5	Public Health	1	1	12

K. Jayaraj Rao

Publications

218

Citations

H-Index

Page 1

	Year	Citations
Moisture sorption characteristics of chhana podo at 5°C and 35°C K. Jayaraj Rao, P. Heartwin Amala Dhas, F. Magdaline Eljeeva Emerald, Journal of Food Engineering Sorption CoolingChhana PodoDesiccation	2005	47
Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer Ranjan Kumar, Diwakar Mishra, Harinkumar Sutariya, International Journal of Dairy Technology NutritionFood AnalysisEducationFood ChemistryPaneer Samples	2019	20
Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt Sachin Kumar, B. V. Balasubramanyam, K. Jayaraj Rao, Journal of Food Science and Technology Food ChemistryNutritionFatty Acid ProfileFlaxseed OilFood Analysis	2017	18
Modeling the Heat and Mass Transfer during Frying of <i>Gulab Jamun</i> Magdaline Eljeeva Emerald Franklin, Heartwin A. Pushpadass, Rekha Ravindra Menon, Journal of Food Processing and Preservation EngineeringMechanical EngineeringFood BiophysicsThermal ProcessingFood Chemistry	2013	17
Analysis of Transient Heat and Mass Transfer during Deep-Fat Frying of <i>Pantoa</i> KC Neethu, Magdaline Eljeeva Emerald Franklin, Heartwin A. Pushpadass, Journal of Food Processing and Preservation Heat Transfer ProcessEngineeringDeep-fat FryingAgricultural EconomicsTransport Phenomena	2014	15
STUDIES ON UTILIZATION OF INDIAN COTTAGE CHEESE WHEY IN WHEAT BREAD MANUFACTURE N. DIVYA, K. Jayaraj Rao Journal of Food Processing and Preservation	2010	15
Moisture Sorption Behavior and Thermodynamic Properties of <i>Gulabjamun</i> Mix Heartwin A. Pushpadass, F. Magdaline Eljeeva Emerald, Bharat Chaturvedi, Journal of Food Processing and Preservation Food ChemistryChemical EngineeringShelf LifeEngineeringHealth Sciences	2013	14
Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit K. S. Swapna, K. Jayaraj Rao Journal of Food Science and Technology Food CompositionFood AnalysisShort-dough Type BiscuitCheese IncorporationTextural Quality	2015	14
Prediction of Shelf Life of<i>Gulabjamun</i>Mix Using Simulation and Mathematical Modeling - Based on Moisture Gain Heartwin A. Pushpadass, F. Magdaline Eljeeva Emerald, K. Jayaraj Rao, Journal of Food Processing and Preservation Shelf LifeFood PackagingEngineeringFood AnalysisAgricultural Economics	2013	13
CHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY‐TO‐EAT CANNED PANEER CURRY DURING STORAGE K. Jayaraj Rao, G. R. Patil Journal of Texture Studies Food ChemistryNutritionFood CompositionPaneer CurryFood Analysis	2006	12

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