Mr. Rahul C. Ranveer
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Mr. Rahul C. Ranveer

Assistant Professor
Shivaji University, India

Highest Degree
Ph.D. in Food Technology from Shivaji University, Kolhapur, India

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Biography

Mr. Rahul C. Ranveer is presently working as Assistant Professor at Department of Food Science and Technology, Shivaji University, Vidyanagar, Kolhapur (Maharashtra), India. He is Ph.D. Student in Food Technology from same University. His main area of expertise includes Food Technology, Food Packaging, Food Preservation, Food Analysis, Food Chemistry, Food Microbiology, Food Biotechnology, RSM, Food Processing and Engineering, Phytochemical Study, Food Safety, Dairy Technology, Food Quality, Sensory Analysis, Textural Study, Meat Quality, New Product Development, Food Additives, Encapsulation, Natural Pigments, Food and Nutrition, Clarification of Juices, Enzymes, Waste Utilization, Agro Processing Waste, Probiotic, Bakery Technology, Post Harvest Technology, Fortification, Dehydration, Starch Modification, and Active Packing. He has 29 publications in journals contributed as author/co-author.

Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Food Technology
90%
Food Packaging
75%
Food Additives
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Udachan, I., A. Gatade, R. Ranveer, S. Lokhande, G. Mote and A.K. Sahoo, 2022. Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour. Food Process. Preserv., Vol. 46. 10.1111/jfpp.16448.
    CrossRef  |  Direct Link  |  
  2. Sharma, V., G.K. Aseri, P.K. Bhagwat, N. Jain and R.C. Ranveer, 2022. Purification and characterization of a novel bacteriocin produced by Acinetobacter movanagherensis as isolated from goat rectum. Food Front., 3: 172-181.
    CrossRef  |  Direct Link  |  
  3. Rathod, N.B., S.P. Kahar, R.C. Ranveer and U.S. Annapure, 2021. Cold plasma an emerging nonthermal technology for milk and milk products: A review. Int. J. Dairy Technol., 74: 615-626.
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  4. Rathod, N.B., R.C. Ranveer, S. Benjakul, S.K. Kim, A.U. Pagarkar, S. Patange and F. Ozogul, 2021. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Compr. Rev. Food Sci. Food Safe., 20: 4182-4210.
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  5. Rathod, N.B., R.C. Ranveer, P.K. Bhagwat, F. Ozogul, S. Benjakul, S. Pillai and U.S. Annapure, 2021. Cold plasma for the preservation of aquatic food products: an overview. Compr. Rev. Food Sci. Food Saf., 20: 4407-4425.
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  6. Rathod, N.B., G.G. Phadke, G. Tabanelli, A. Mane, R.C. Ranveer, A. Pagarkar and F. Ozogul, 2021. Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products. Food Biosci., Vol. 44. 10.1016/j.fbio.2021.101440.
    CrossRef  |  Direct Link  |  
  7. Phadtare, M.C., R.C. Ranveer, N.B. Rathod, S.T. Sharangdhar and S.B. Swami et al., 2021. Extraction, characterization and utilization of fish protein concentrate. Aquat. Food Stud., Vol. 1. 10.4194/AFS47.
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  8. Sharma, V., R.C. Ranveer, N. Jain and G.K. Aseri, 2019. Bacteriocins: Production, different strategies of purification and applications. Int. J. Res. Pharm. Sci., 10: 1808-1817.
  9. Bansode, S., R.C. Ranveer, A.R. Tapre, P.M. Ganorkar, S.B. Sadale and A.K. Sahoo, 2019. Enzymatic clarification and preservation of aloe vera juice by ohmic heating. Curr. J. Applied Sci. Technol., 35: 1-9.
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  10. 4. Kudale, A.S., A.U. Pagarkar, B.V. Gaikwad, R.C. Ranveer and K.H. Pujariet al ., 2019. Standardisation of recipe for batter and breaded product acetes cutlet from jawala, Acetes indicus. Biosci. Biotechnol. Res. Commun., 11: 563-570.
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  11. Patil, S.N., S.M. Shingade, R.C. Ranveer and A.K. Sahoo, 2018. Optimization of processing conditions for osmotic dehydration of orange segments. Asian J. Dairy Food Res., 37: 114-119.
  12. Patil, S., R.C. Ranveer, P.P. Debaje, J.H. Kadam and A.K. Sahoo, 2018. Ultrasound assisted extraction of curcumin. Asian J. Dairy Food Res., 37: 250-252.
  13. Ranveer, R. C. and A.K. Sahoo, 2017. Bioactive constituents of kokum and its potential health benefits. Nutr. Food Toxicol., 1: 236-244.
  14. Patil, S., R.C. Ranveer, K.H. Pujari and A.K. Sahoo, 2017. LEDs as novel chemical-free food preservation technology. Progressive Res. Int. J., 12: 2493-2498.
  15. Lokhande, S.M., R.C. Ranveer and A.K. Sahoo, 2017. Effect of microwave drying on textural and sensorial properties of grape raisins. Int. J. Chem. Tech. Res., 10: 938-947.
  16. Kable, S., P. Debaje, R. C. Ranveer and A.K. Sahoo, 2017. Nutritional importance of cactus: A review. Trends Biosci., 10: 7668-7677.
  17. Sure KP., P.V. Kotnis, P.K. Bhagwat, R.C. Ranveer, P.B. Dandge and A.K. Sahoo, 2016. Production and characterization of bacteriocin produced by Lactobacillus Viridescence (NICM 2167). Braz. Arch. Biol. Technol., 59: 1-7 10.1590/1678-4324-2016150518.
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  18. Sahoo A. K., V.S. Gaikwad, R.C. Ranveer, P.B. Dandge and S.R. Waghmare, 2016. Improvement of shelf life of soymilk using immobilized protease of Oerskovia xanthineolytica NCIM 2839. 3 Biotech, 6: 161-161.
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  19. Ranveer, R.C., A.A. Gatade, H.A. Kamble and A.K. Sahoo, 2016. Effect of different storage conditions on storage stability of microencapsulated lycopene. Braz. Arch. Biol. Technol., 58: 953-960.
  20. Khanvilkar, A.M., R.C. Ranveer and A.K. Sahoo, 2016. Carrier materials for encapsulation of bio-active components of food. Int. J. Pharm. Sci. Review Res., 40: 62-73.
  21. Khanvilkar, A.M., A.B. Kamble, R.C. Ranveer, J.S. Ghosh and A.K. Sahoo, 2016. Effect of frying media and primary packaging material on shelf life of banana chips. Int. Food Res. J., 23: 284-288.
    Direct Link  |  
  22. Ranveer, R.C. and A.K. Sahoo, 2015. Effects of cellulase and pectinase combinations on the recovery of lycopene from tomato processing industry waste. Agro Food Ind. Hi-Tech., 26: 46-49.
  23. Gutte, K.B., A.K. Sahoo and R.C. Ranveer, 2015. Effect of ultrasonic treatment on extraction and fatty acid profile of flaxseed oil. OCL- Oilseeds Fats, Crops Lipids., Vol. 22. DOI: 10.1051/ocl/2015038.
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  24. Gutte, K.B., A.K. Sahoo and R.C. Ranveer, 2015. Bioactive components of flaxseed and its health benefits. Int. J. Pharmaceut. Sci. Rev. Res., 31: 42-51.
  25. Ranveer, R.C. and A.K. Sahoo, 2014. Developments of lycopene enrich noodles. South Asian J. Manage. Res., 6: 461-470.
  26. Gogavekar, S.S., S.A. Rokade, R.C. Ranveer, J.S. Ghosh, D.S. Kalyani and A.K. Sahoo, 2014. Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju. J. Food Sci. Technol., 51: 1483-1491.
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  27. Gatade, A.A., R.C. Ranveer and A.K. Sahoo, 2014. Effect of treatments, CMC and storage conditions on sensorial quality of mango flavoured soymilk. J. Microbiol. Biotechnol. Food Sci., 4: 6-9.
  28. Ranveer, R.C., S.N. Patil and A.K. Sahoo, 2013. Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste. Food Bioprod. Proc., 91: 370-375.
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  29. Lokhande, S.M., R.V. Kale, A.K. Sahoo and R.C. Ranveer, 2013. Effect of curing and drying methods on recovery, curcumin and essential oil content of different cultivars of turmeric (Curcuma longa L). Int. Food Res. J., 20: 745-749.
    Direct Link  |  
  30. Gatade, A.A., R.C. Ranveer and A.K. Sahoo, 2013. Nutritional analysis, total phenolic content, free radical scavenging activity and phytochemical analysis of leaves powder of Moringa Oleifera (Drumstick) and Cicer Arietinum (Chick Pea). Int. J. Pharma BioSci., 4: 922-933.
    Direct Link  |  
  31. Unhale, D.S., B.K. Sakhale, R.C. Ranveer and V.D. Pawar, 2012. Studies on shelf life extension of sorghum roti. Int. Food Res. J., 19: 733-736.
    Direct Link  |  
  32. Sakhale, B.K., V.N. Pawar and R.C. Ranveer, 2012. Studies on the development and storage of whey based RTS beverage from Mango cv. Kesar. J. Food Proc. Technol., 3: 148-148.
    CrossRef  |  
  33. Sakhale, B.K., V.N. Pawar and R.C. Ranveer, 2012. Studies on effect of chemical preservatives on keeping quality of Kesar mango pulp. Open Access Sci. Rep., 1: 184-184.
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  34. Sakhale, B.K., V.N. Pawar and R.C. Ranveer, 2012. Studies on development of soymilk based mango RTS beverage. Electron. J. Agric. Environ. Food Chem., 11: 523-528.
  35. Parab, D.N., J.R. Dhalagade, A.K. Sahoo and R.C. Ranveer, 2012. Effect of incorporation of mushroom (Pleurotus Sajor-caju) powder on quality characteristics of papad (Indian snack food). Int. J. Food Sci. Nutr., 63: 866-870.
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  36. Mohite, S.Y., D.B. Gharal, R.C. Ranveer, A.K. Sahoo and J.S. Ghosh, 2012. Development of health drink enriched with processed garden-cress (Lepidium sativum L.) seeds. Am. J. Food Technol., 7: 571-576.
    CrossRef  |  
  37. Kulkarni, S.S., A.D. Desai, R.C. Ranveer and A.K. Sahoo, 2012. Development of nutrient rich noodles by supplementation with malted ragi flour. Int. Food Res. J., 19: 309-313.
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  38. Chitale, A.A., D.V. Jadhav, S.R. Waghmare, A.K. Sahoo and R.C. Ranveer, 2012. Extraction and purification of furfural from Trichoderma viride. Electron. J. Agricult. Environ. Food Chem., 11: 529-537.
  39. Lonkar, S.P., A.P. Mahajan, R.C. Ranveer and A.K. Sahoo, 2011. Development of instant mattha mix. World J. Dairy Food Sci., 6: 125-129.
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  40. Ranveer, R.C., V.N. Pawar, B.K. Sakhale and A.K. Sahoo, 2010. Effect of storage conditions on the residual PPO enzyme activity of raisins. Int. J. Agric. Sci., 61: 61-64.
  41. Jadhav, D.Y., A.K. Sahoo, J.S. Ghosh, R.C. Ranveer and A.M. Mali, 2010. Phytochemical detection and in vitro evaluation of tamarind fruit pulp for potential antimicrobial activity. Int. J. Trop. Med., 5: 68-72.
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  42. Desai, A.D., S.S. Kulkarni, A.K. Sahoo, R.C. Ranveer and P.B. Dandge, 2010. Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Adv. J. Food Sci. Technol., 2: 67-71.
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  43. Dawane, D.D., R.C. Ranveer and K.D. Nagargoje, 2010. Utilization of tender coconut (Cocus nucifera L.) milk in the preparation of pudding. Food Sci. Res. J., 1: 111-115.
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  44. Kalyan, D.N., C.V. Bhambure, N.C. Bhamare, R.C. Ranveer and S.V. Joshi, 2009. Use of arrowroot (Maranta arundinacea L.) powder as a partial replacement of SNF in Ice Cream. Asian J. Anim. Sci., 4: 102-104.
    Direct Link  |  
  45. Ingale, M.P., R.C. Ranveer and K.D. Nagargoje, 2009. Development of whey based custard apple (Annona squamosa L.) beverage. Beverage Food World, 36: 43-44.
  46. Gatade, A.A., R.C. Ranveer and A.K. Sahoo, 2009. Physico-chemical and sensorial characteristics of chocolate prepared from soymilk. Adv. J. Food Sci. Technol., 1: 1-5.
  47. Sakhale, B.K., A.S. Nandane, A.R. Tapre and R.C. Ranveer, 2007. Studies on dehydration of curry leaves. ADIT J. Eng., 4: 62-64.
  48. Ranveer, R.C., V.N. Pawar, B.K. Sakhale and A.R. Tapre, 2007. Effect of Storage conditions on the degree of browning of Raisins. Bioinfolet, 4: 235-238.
  49. Nandane, A.S., A.R. Tapre and R.C. Ranveer, 2007. Applications of bacteriocins as bio-preservatives in foods: A review. ADIT J. Eng., 4: 50-55.