Dr. Poonam  Mishra
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Dr. Poonam Mishra

Assistant Professor
Tezpur University, India


Highest Degree
Ph.D. in Food Technology from Tezpur University, Assam, India

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Biography

Dr. Poonam Mishra is currently working as Senior Assistant Professor at Tezpur University, India. She obtained her Ph.D. in Food Technology from same University. Her area of expertise includes Food Preservation, Food Processing, Functional Foods, and Food Engineering. She has published 7 articles in journals as author/co-author.

Area of Interest:

Food Science and Technology
100%
Food Technology
62%
Food Preservation
90%
Food Processing
75%
Functional Foods
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Mishra, P., S. Mishra and C.L. Mahanta, 2014. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod. Process., 92: 252-258.
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  2. Mishra, P., G.K. Rai and C.L. Mahanta, 2014. Process standardization for development of spray-dried lemon juice powder and optimization of amla-lemon based RTS (ready-to-serve) drink using response surface methodology. J. Food Process. Preserv., (In Press). 10.1111/jfpp.12338.
    CrossRef  |  Direct Link  |  
  3. Mishra, P. and C.L. Mahanta, 2014. Comparative analysis of functional and nutritive values of amla (Emblica officinalis) fruit, seed and seed coat powder. Am. J. Food Technol., 9: 151-161.
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  4. Mishra, P., M. Verma, V. Mishra, S. Mishra and G.K. Rai, 2011. Studies on development of ready to eat amla (Emblica officinalis) chutney and its preservation by using class one preservatives. Am. J. Food Technol., 6: 244-252.
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  5. Mishra, P. and S. Mishra, 2011. Study of antibacterial activity of Ocimum sanctum extract against gram positive and gram negative bacteria. Am. J. Food Technol., 6: 336-341.
    CrossRef  |  Direct Link  |  
  6. Singh, N., P. Mishra and G.K. Rai, 2010. Development of natural summer drink from bael and papaya. Food Bev. World, 37: 53-55.
  7. Mishra, V., P. Mishra and G.K. Rai, 2010. Process and product standardization for the development of amla bar. Beverage Food World, 37: 58-60.
  8. Mishra, P., V. Srivastava, D. Verma, O.P. Chauhan and G.K. Rai, 2009. Physico-chemical properties of Chakiya variety of amla and effect of different dehydration methods on quality of powder. Afr. J. Food Sci., 3: 303-306.
  9. Devi, S. and P. Mishra, 2009. Development of Aonla candy. Beverage Food World, 36: 43-44.
  10. Mishra, P. and R. Kar, 2003. Treatment of grape fruit juice for bitterness removal by amberlite IR 400 and alginate entrapped naringinase enzyme. J. Food Sci., 68: 1229-1233.