Dr. Vinita Puranik
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Dr. Vinita Puranik

Lecturer
University of Allahabad, India

Highest Degree
Ph.D. in Food Technology from University of Allahabad, India

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Area of Interest:

Food Science and Technology
100%
Food Chemistry
62%
Food Preservation
90%
Food Processing
75%
Food Analysis
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Mishra, V., N. Yadav, S. Pandey and V. Puranik, 2014. Bioactive components and nutritional evaluation of underutilized cereals. Ann. Phytomed., 3: 46-49.
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  2. Chauhan, D.K., V. Puranik and V. Mishra, 2014. Analysis of stem of Tinospora cordifolia, leaves of Andrographis paniculata and root and leaves of Boerhaavia diffusa for nutritional and phytochemical composition. Int. J. Food Nutr. Sci., 3: 104-111.
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  3. Puranik, V., D.K. Chauhan and V. Mishra, 2013. Development of herbal functional RTS beverage. Int. J. Biotechnol. Res., 1: 28-37.
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  4. Puranik, V., P. Srivastava, V. Mishra and D.C. Saxena, 2012. Effect of different drying techniques on the quality of garlic: A comparative study. Am. J. Food Technol., 7: 311-319.
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  5. Puranik, V., D.K. Chauhan, V. Mishra and G.K. Rai, 2012. Effect of drying techniques on the physiological and bioactive components of selected medicinal herbs. Ann. Phytomed., 1: 23-29.
  6. Puranik, V., D.K. Chauhan, D. Kaur and D.K. Tripathi, 2012. Nutritional evaluation of leaves of Boerhaavia diffusa L. and Andrographis paniculata (Burm.F.) Wall. Ex nees: Implications for nutraceautical application. Int. J. Pharma Bio Sci., 3: 315-321.
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  7. Mishra, V., V. Puranik, V. Singh, M. Verma, N. Yadav and G.K. Rai, 2012. Development of vitamin C rich value added beverage. Am. J. Food Technol., 7: 222-229.
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  8. Mishra, V., V. Puranik, N. Akhtar and G.K. Rai, 2012. Development and compositional analysis of protein rich soyabean-maize flour blended cookies. J. Food Process. Technol., Vol. 3. 10.4172/2157-7110.1000182.
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  9. Mishra, V., N. Yadav and V. Puranik, 2012. Effect of processing methods on the nutraceutical and antioxidant properties of red rice (Oryza nivara). Int. J. Food Nutr. Sci., 3: 98-103.
  10. Kulshrestha, N., Y.K. Jha and S. Admassu, 2012. Optimization of ingredients level in low calorie-high protein papaya fruit bar using response surface methodology. J. Food Process. Technol., Vol. 3. 10.4172/2157-7110.1000194.
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  11. Chauhan, D.K., V. Puranik and G.K. Rai, 2012. Development of functional herbal RTS beverage. Open Access Scient. Rep., Vol. 1. .
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  12. Singh, J., V. Mishra, V. Puranik, M. Verma and G.K. Rai, 2011. Development and evaluation of vitamin C rich amla toffee. Food Beverage World, 38: 46-47.
  13. Puranik, V., V. Mishra, S. Fatima and G.K. Rai, 2011. Development and optimization of protein rich bengal gram pickle using response surface methodology. J. Food Sci. Eng., 1: 191-200.
  14. Puranik, V., V. Mishra, N. Singh and G.K. Rai, 2011. Studies on development of protein rich germinated green gram pickle and its preservation by using class one preservatives. Am. J. Food Technol., 6: 742-752.
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  15. Chauhan, D.K., D. Kumar, D.K.Tripathi, V. Puranik and D. Kaur, 2010. Nutritive value and Oil yielding capacity of Holoptelea integrifolia (Rox b.) planch seeds. Natl. Acad. Sci. Lett., 33: 361-363.