Publications by authors named "Vinod Kumar Modi"

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Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana () peel.
Mandeep Kaur, Vinod Kumar Modi, Harish Kumar Sharma

J Food Sci Technol· November 2022

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Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics.
Mohammad Hassan Kamani, Manchanahally Shivanna Meera, Narayan Bhaskar, Vinod Kumar Modi

J Food Sci Technol· May 2019

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Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.
Rashmi Das, Deepthi P Pawar, Vinod Kumar Modi

J Food Sci Technol· April 2013

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Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil.
Deepthi P Pawar, S Boomathi, Swapna C Hathwar, Amit Kumar Rai, Vinod Kumar Modi

J Food Sci Technol· April 2013

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Characteristics and consumer acceptance of healthier meat and meat product formulations-a review.
Swapna C Hathwar, Amit Kumar Rai, Vinod Kumar Modi, Bhaskar Narayan

J Food Sci Technol· December 2012

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Quality characteristics of dehydrated egg yolk paneer and changes during storage.
Deepthi P Pawar, Rashmi M Das, Vinod Kumar Modi

J Food Sci Technol· August 2012

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