Prof. Harish Kumar Sharma

Professor
Sant Longowal Institute of Science and Technology, India

Highest Degree
Ph.D. in Food Technology from Institute of Chemical Technology, India

My URL
https://livedna.org/91.11177

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Biography

Prof.H.K.Sharma is currently working as a Professor at Sant Longowal Institute of Engineering and Technology (SLIET)(Established by Government of India) in Food Engineering & Technology department.

Area of Interest:

Food Science and Technology
Dairy Technology
Value Addition
Fruits and Vegetables
Quality Control

Selected Publications

  1. Singh, A., H.K. Sharma, N. Kumar, A. Upadhyay and K.P. Mishra, 2015. Thin layer hot air drying of bael (Aegle marmelos) fruit pulp. Int. Food Res. J., 22: 398-406.
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  2. Sengar, G., H.K. Sharma and N. Kumar, 2015. Effect of microwave heating on physico-chemical and thermal behavior of blended fat. Int. Food Res. J., 22: 295-303.
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  3. Kumar, V., H.K. Sharma, P. Kaushal, R.P. Singh and K. Singh, 2015. Effect of pre-frying drying on mass transfer kinetics of taro slices during deep fat frying. Int. Food Res. J., .

  4. Kumar, V., H.K. Sharma, P. Kaushal and K. Singh, 2015. Optimization of taro-wheat composite flour cake using Taguchi technique. J. Food Meas. Charact., 9: 35-51.
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  5. Kumar, V., H.K. Sharma, K. Singh and R.P. Singh, 2015. Optimization of process parameters for the production of taro chips using RSM with fuzzy modeling. J. Meas. Charact., 9: 400-413.
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  6. Kumar, S and H.K. Sharma, 2015. Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes. J. Food Meas. Charact., 9: 414-425.
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  7. Kaushal, P., V. Kumar and H.K. Sharma, 2015. Utilization of taro (Colocasia esculenta): a review. J. Food Sci. Technol., 52: 27-40.
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  8. Bansal, V., H.K. Sharma and V. Nanda, 2015. Effect of honey addition on flowability and solubility of spray dried low fat milk powder. Int. Proc.Chem. Biol. Environ. Eng., 86: 22-27.
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  9. Tiwari, A., H.K. Sharma, N. Kumar and M. Kaur, 2014. The effect of inulin as a fat replacer on the quality of low‐fat ice cream. Int. J. Dairy Technol., 68: 374-380.
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  10. Singh, J., H.K. Sharma, M. Premi and K. Kumari, 2014. Effect of storage conditions of egg on rheological properties of liquid whole egg. J. Food Sci. Technol., 51: 543-550.
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  11. Singh, A., H.K. Sharma, S. Kumar and K.P. Mishra, 2014. Optimization of pre-treatment conditions for maximum pulp recovery with optimum quality from bael fruit (Aegle marmelos Correa.). Afr. J. Agric. Res., 9: 1362-1370.
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  12. Singh, A., H.K. Sharma, P. Kaushal and A. Upadhyay, 2014. Bael (Aegle marmelos Correa) products processing: A review. Afr. J. Food Sci., 8: 204-215.
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  13. Singh, A., H.K. Sharma, K. Navneet, U. Ashutosh, 2014. Effect of pretreatments on physical and thermal properties of Bael (Aegle marmelos Correa) fruit pulp during storage. Austin J. Nutr. Food Sci., 2: 1-8.

  14. Sengar, G., H.K. Sharma and M. Kaur, 2014. Effect of storage conditions on physico-chemical properties and fatty acid ratio, C18: 2/C16: 1 of blended fat. Int. J. Postharvest Technol. Innovation, 4: 81-101.
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  15. Sengar, G and H.K. Sharma, 2014. Food caramels: a review. J. Food Sci. Technol., 51: 1686-1696.
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  16. Sawhney, I.K., B.C. Sarkar, G.R. Patil and H.K. Sharma, 2014. Moisture sorption isotherms and thermodynamic properties of whey protein concentrate powder from buffalo skim milk. J. Food Process. Preserv., 38: 1787-1798.
    CrossRef  |  Direct Link  |  

  17. Mishra, R and H.K. Sharma, 2014. Effect of frying conditions on the trans fatty acids formation and behavior of rice bran oil and blended oil. J. Food Sci. Tech., 51: 1076-1084.

  18. Kaushal, P and H.K. Sharma, 2014. Suitability of taro (Colocasia esculenta), rice (Oryza Sativa) and pigeonpea (Cajanus cajan) flour blends in noodle making. Int. J. Food Prop., 17: 765-781.

  19. Kaushal, P and H.K. Sharma, 2014. Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus). J. Saudi Soc. Agric. Sci., 10.1016/j.jssas.2014.08.001.
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  20. Dar, A.H., H.K. Sharma and N. Kumar, 2014. Effect of frying time and temperature on the functional properties of carrot pomace, pulse powder and rice flour-based extrudates. Int. J. Food Eng., 10: 139-147.
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  21. Dar, A.H., H.K. Sharma and N. Kumar, 2014. Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace-based extrudates. J. Food Process. Preserv., 38: 212-222.
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  22. Bhat, S., P. Kaushal, M. Kaur and H.K. Sharma, 2014. Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects. Afr. J. Plant Sci., 8: 25-33.
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  23. Bansal, V., H.K. Sharma and V. Nanda, 2014. Optimisation of spray drying process parameters for low‐fat honey‐based milk powder with antioxidant activity. Int. J. Food Sci. Technol., 49: 1196-1202.
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  24. Badwaik, L.S., P.K. Borah, K. Borah, A.J. Das, S.C. Deka and H.K. Sharma, 2014. Influence of fermentation on nutritional compositions, antioxidant activity, total phenolic and microbial load of bamboo shoot. Food Sci. Technol. Res., 20: 255-262.
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  25. Singh, A., H.K. Sharma, S. Kumar, A. Upadhyay and K.P. Mishra, 2013. Comparative effect of crude and commercial enzyme on the juice recovery from bael fruit (Aegle marmelos Correa) using principal component analysis. Int. J. Food Sci., 10.1155/2013/239839.
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  26. Sharma, H.K., N. Kumar and T. Verma, 2013. Optimization and thermal kinetics of manufacturing method of paneer (soft cheese) from the incorporation of okra gum. Egypt. J. Dairy Sci., 41: 87-98.
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  27. Sengar, G., K. Pragati, K.S. Harish and K. Mandeep, 2013. Degumming of rice bran oil: a review. Rev. Chem. Eng., 30: 183-198.
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  28. Robin, K. Sanjay, S. Dhir and H.K. Sharma, 2013. Optimization of enzymatic hydrolysis conditions for enhanced juice recovery with optimum quality from alu bukhara (prunus domestica l.) fruit. Int. J. Adv. Res. Eng. Appl. Sci., 2: 50-67.
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  29. Premi, M and H.K. Sharma, 2013. Oil extraction optimization and kinetics from moringa oleifera (pkm 1) seeds. Int. J. Agric. Food Sci. Technol., 4: 371-378.
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  30. Kumar, S., D. Singh and H.K. Sharma, 2013. Effect of crude enzyme, incubation time and temperature on the juice recovery and quality from Alu Bukhara (Prunus Domestica L.). Int. J. Adv. Res. Eng. Appl. Sci., 2: 38-52.
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  31. Kumar, R.R., H.K. Sharma and N. Kumar, 2013. Development and characterisation of apple pomace and rice flour-based extrudates. Int. J. Postharvest Technol. Innovation, 3: 285-303.
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  32. Kumar, N and H.K. Sharma, 2013. Development of fortified guava pomace and rice flour based extrudates. J. Agric. Eng., 50: 17-28.
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  33. Kaushal, P and H.K. Sharma, 2013. Convective dehydration kinetics of noodles prepared from taro (Colocasia esculenta), rice (Oryza sativa) and pigeonpea (Cajanus cajan) flours. Agric. Eng. Int., 15: 202-212.
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  34. Kaur, M., H.K. Sharma, S. Patil and A. Shitandi, 2013. Optimization of ethanol concentration, glycerol concentration and temperature conditions of grape-mahua wine to maximize the quality and overall acceptability. J. Microbiol., Biotechnol. Food Sci., 2: 2426-2430.
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  35. Kaur, M and H.K. Sharma, 2013. Effect of enzymatic treatment on carrot cell wall for increased juice yield and effect on physicochemical parameters. Afr. J. Plant Sci., 7: 234-243.
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  36. Dara, A.H., N. Kumar and H.K. Sharma, 2013. Physical and micro structural changes in carrot pomace based extrudates. Ital. J. Food Sci., 25: 313-321.
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  37. Srikanth, T., B.C. Sarkar, H.K. Sharma and N. Kumar, 2012. Modeling and characterization of blended guava pomace and pulse powder based rice extrudates. Int. J. Food Engin., Vol. 8, 10.1515/1556-3758.2366.
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  38. Singh, B., H.K. Sharma and B.C. Sarkar, 2012. Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology. J. Food Sci. Technol., 49: 294-308.
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  39. Singh, A., S. Kumar and H.K. Sharma, 2012. Effect of enzymatic hydrolysis on the juice yield from bael fruit (Aegle marmelos Correa) pulp. Am. J. Food Technol., 7: 62-72.
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  40. Sharma, H.K., S. Ingle, C. Singh, B.C. Sarkar and A. Upadhyay, 2012. Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal. J. food Sci. Technol., 49: 368-372.
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  41. Sharma, H.K., J. Singh, B.C. Sarkar, B. Singh and M. Premi, 2012. Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology. Food Sci. Technol., 47: 208-212.
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  42. Premi, M., Sharma, H and A. Upadhyay, 2012. Effect of air velocity and temperature on the drying kinetics of drumstick leaves (Moringa oleifera). Int. J. Food Eng., 10.1515/1556-3758.1986.
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  43. Patil, S., M. Kaur and H.K. Sharma, 2012. Effect of incorporation of mahua extract, fining agent and ageing on the quality characteristics of red wine. Indian J. Microbiol., 52: 406-410.
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  44. Mishra, S., V. Kumar and H.K. Sharma, 2012. Preparation and modeling of potato powder by thin layer microwave drying. Potato J., 39: 145-154.
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  45. Mishra, R., H.K. Sharma and G. Sengar, 2012. Quantification of rice bran oil in oil blends. Grasas y Aceties, 63: 53-60.
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  46. Kumar, S and H.K. Sharma, 2012. Comparative effect of crude and commercial enzyme on the juice recovery from pineapple (Ananas comosus) using principal component analysis (PCA). Food Sci. Biotechnol., 21: 959-967.
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  47. Kumar, N., B.C. Sarkar and H.K. Sharma, 2012. Mathematical modelling of thin layer hot air drying of carrot pomace. J. Food Sci. Technol., 49: 33-41.
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  48. Kumar, K., N. Kumar and H.K. Sharma, 2012. Mathematical modelling of thin layer drying of fresh green pea (Pisum sativum) husk. Int. J. Postharvest Technol. Innovation, 2: 400-413.
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  49. Kaushal, P., V. Kumar and H.K. Sharma, 2012. Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. LWT-Food Sci. Technol., 48: 59-68.
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  50. Kaur, M., H.K. Sharma and J. Bala, 2012. Kinetic changes in quality attributes of stored carrot-pineapple blended juice. Indian Food Packer, 66: 32-43.

  51. Singh, C., H.K. Sharma and B.C. Sarkar, 2011. Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples. J Food Process Eng., 34: 1879-1902.
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  52. Mishra, R and H.K. Sharma, 2011. Effect of packaging materials on the storage stability of physically refined rice bran oil and its blends. Afr. J. Food Sci., 5: 676-685.
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  53. Kumar, S., H.K. Sharma and B.C. Sarkar, 2011. Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM 548 in submerged (SmF) and Solid State Fermentation (SSF). Food Sci. Biotechnol., 20: 1289-1298.
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  54. Kumar, N., B.C. Sarkar, H.K. Sharma and S.K. Jha, 2011. Colour kinetics and storage characteristics of carrot, pulse and rice byproduct based extrudates. British Food J., 114: 1279-1296.
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  55. Kumar, N., B.C. Sarkar and H.K. Sharma, 2011. Effect of air velocity on kinetics of thin layer carrot pomace drying. Food Sci. Technol. Int., 17: 459-469.
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  56. Kaushal, P and H.K. Sharma, 2011. Concept of computational fluid dynamics (CFD) and its applications in food processing equipment design. J. Food Process. Technol., 10.4172/2157-7110.1000138.
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  57. Kaur, S., B.C. Sarkar, H.K. Sharma and C. Singh, 2011. Response surface optimization of conditions for the clarification of guava fruit juice using commercial enzyme. J. Food Process Eng., 34: 1298-1318.
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  58. Kaur, M. and H.K. Sharma, 2011. Kinetic Changes in Carrot Juice (enzyme assisted) during Storage. Indian Food Packer, 65: 29-37.
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  59. Singh, C., H.K. Sharma and B.C. Sarkar, 2010. Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples. J. food Process. Preserv., 34: 700-714.
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  60. Premi, M., H.K. Sharma, B.C. Sarkar and C. Singh, 2010. Kinetics of drumstick leaves (Moringa oleifera) during convective drying. African J. Plant Sci., 4: 391-400.
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  61. Mishra, R., H.K. Sharma, B.C. Sarkar and C. Singh, 2010. Thermal oxidation of rice bran oil during oven test and microwave heating. J. Food. Sci. Technol., 49: 221-227.
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  62. Kumar, N., B.C. Sarkar and H.K. Sharma, 2010. Development and characterization of extruded product using carrot pomace and rice flour. J. Food Qual., 6: 350-369.
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  63. Kumar, N., B.C. Sarkar and H.K. Sharma, 2010. Development and characterization of extruded product using carrot pomace and rice flour. Int. J. Food Engin., Vol. 6, 10.2202/1556-3758.1824.
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  64. Kumar, N., B.C. Sarkar and H.K. Sharma, 2010. Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. Afr. J. Food Sci., 4: 703-717.
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  65. Gulia, A., H.K. Sharma, B.C. Sarkar, A. Upadhyay and A. Shitandi, 2010. Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves. Food Bioprod. Process., 88: 161-164.
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  66. Sharma, H.K., J. Kaur, B.C. Sarkar, C. Singh and B. Singh, 2009. Effect of pretreatment conditions on physicochemical parameters of carrot juice. Int. J. Food Sci. Technol., 44: 1-9.
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  67. Sharma, H.K., C. Singh, B.C. Sarkar and A. Shitandi, 2009. Quality of soft-serve ice-cream prepared from incorporation of soy milk. J. Food Sci. Technol., 46: 172-173.
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  68. Patil, S and H.K. Sharma, 2009. Significance of the failure mode and effect analysis (FMEA) as the risk assessment approach in the food industry. Beverage Food World, 36: 27-32.

  69. Kaur, S., B.C. Sarkar, H.K. Sharma and C. Singh, 2009. Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food Bioprocess Technol., 2: 96-100.
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  70. Aila, O., A. Shitandi, S.M. Mahungu and H.K. Sharma, 2009. Determination of the depletion of furazolidone residues in chicken tissues using a Bacillus stearothermophilus test. J. Food control, 20: 543-547.
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  71. V. Kumar, H.K. Sharma and K. Prasad, 2008. Compositional optimization of bleaching powder and iodine tincture for the treatment of water by response surface methodology. Ecol. Env. Conser., 14: 95-100.
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  72. Upadhyay, A., H.K. Sharma and B.C. Sarkar, 2008. Characterization and dehydration kinetics of carrot pomace. Agricul. Engin. Int., .

  73. Singh, C., H.K. Sharma and B.C. Sarkar, 2008. Optimization of process conditions during osmotic dehydration of fresh pineapple. J. Food Sci. Technol., 45: 312-316.

  74. Shit, A.A., O. Aila, S. Ottaro, L. Aliongrsquo, G. Mwangi, H. Kumar-Sharma and M. Joseph, 2008. Effect of deep frying on furazolidone anticoccidial drug residues in liver and muscle tissues of chicken. Afr. J. Food Sci., 2: 144-148.
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  75. Sharma, H.K., K. Narender, B.C. Sarkar and S. Charanjiv, 2008. Significance of the failure mode and effect analysis (FMEA) as the risk assessment approach in the food industry. Beverage Food World, 35: 29-31.

  76. Sharma, H.K., C. Singh, B.C. Sarkar, D. Singh and A. Upadhyay, 2008. Quality evaluation of different commercial honey samples collected from the Beekeepers. Int. J. Food Sci. Technol. Nutr., 2: 59-64.

  77. Sharma, H.K., A. Garg, C. Singh and B.C. Sarkar, 2008. Effect of pretreatment conditions on the allyl isothiocyanate from mustard meal. J. Food Sci. Technol., 45: 420-422.
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  78. Sharma, H.K and A. Upadhyay, 2008. Changes in the physico-chemical, microbiological and sensory attributes of soft-served Ice cream from the usage of different level of heat treated skim milk powders. Egypt. J. Dairy Sci., 36: 129-134.
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  79. Sandhu, R.S., B.C. Sarkar, H.K. Sharma and C. Singh, 2008. Oil extractability from enzymatically treated sesame (Sesamum indicum) seeds. J. Food Sci. Technol., 45: 510-512.
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  80. Khare, K.B., A.C. Kihumbu, A.A. Shitandi, M.S. Mahungu and K.S. Harish, 2008. Nutritional composition of pleurotus sajor-caju grown on water hyacinth, wheat straw and corn cob substrates. Res. J. Agric. Biolog. Sci., 4: 321-326.
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  81. Upadhyay, A., S.P. Mishra and H.K. Sharma, 2007. Utilization of a by-product from carrot. Indian J. Agric. Biochem., 20: 97-99.
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  82. Singh, A., H.K. Sharma, B.C. Sarkar, C. Singh and A.A. Shitandi, 2007. Thermal behaviour of pure rice bran oil, safflower oil and their model blends during deep-fat frying. J. Food Sci Technol., 44: 52-55.

  83. Sarkar, B.C., G. Ritu, H.K. Sharma and C. Singh, 2007. Changes of chemical and electrical properties of ripened, unripened and mixed honey during storage at refrigerated temperature. Int. J. Food Sci. Technol. Nutr., 2: 97-106.

  84. Singh, C., K.S. Grewal and H.K. Sharma, 2006. Effect of incorporation of carrot juice in the preparation of flavoured milk. J. Food Sci. Technol., 43: 80-82.

  85. Singh, B., B.C. Sarkar, H.K. Sharma and C. Singh, 2006. Comparative studies on ripened and unripened honey of unifloral Brassica juncea. J. Food Sci. Technol., 43: 535-537.
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  86. Sharma, H.K., R.S. Singhal and P.R. Kulkarni, 2006. Effect of precipitation pH and drying temperature on the colour profile of acid casein obtained from the Buffalo milk. Egypt. J. Dairy Sci., 34: 41-46.

  87. Sharma, H.K., J. Kaur, B.C. Sarkar, C. Singh, B. Singh and A.A. Shitandi, 2006. Optimization of pretreatment conditions of carrots to maximize juice recovery by response surface methodology. J. Eng. Sci. Technol., 1: 158-165.
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  88. Sharma, H.K., H. Pandey, B.C. Sarkar and S. Charanjiv, 2006. Replacement of milk fat with rice bran oil in soft served ice cream. J. Food Sci. Technol., 43: 474-476.

  89. Sharma, H.K., B. Kaur, S.B. Chandra and C. Singh, 2006. Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying. Int. J. Fats, Oils Derivatives, 57: 376-381.
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  90. Verma, P., U.S. Agrawal, A.K. Sharma, B.C. Sarkar and H.K. Sharma, 2005. Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology. Int. J. Dairy Technol., 58: 51-58.
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  91. Singh, C., K.S. Grewal and H.K. Sharma, 2005. Preparation and properties of carrot flavoured milk beverage. J. Dairying Foods Home Sci., 24: 184-189.
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  92. Sharma, A.K., B.C. Sarkar and H.K. Sharma, 2005. Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology. Eur. Food Res. Technol., 221: 106-112.
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  93. Sharma, A.K., B.C. Sarkar and H.K. Sharma, 2005. Energy and peak force requirements in carrot slicing. J. Food Sci. Technol., 42: 195-197.

  94. Kumar, V., H.K. Sharma and H. Pandey, 2005. Chemical and microbiological analysis of potable water of Patiala city, Punjab. J. Pollut. Res., 24: 859-862.
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  95. Sharma, H.K., R.S. Singhal and P.R. Kulkarni, 2004. in-vitro digestibility of acid casein from cow, buffalo and sour buffalo milk. Egypt. J. Dairy Sci., 32: 39-48.

  96. Pandey, H., H.K. Sharma, B.C. Sarkar and A.K. Sharma, 2004. The medicine in ginger. Spice India, 2004: 15-21.

  97. Kumar, P., K. Yadav, H.K. Sharma, A.K. Sharma and M.B. Bera, 2004. Space foods: A new venture to explore and exploit. Process. Food Ind., 2004: 16-21.

  98. H. Pandey and H.K. Sharma, 2004. Integrated quality management in food industry. Beverage Food World, 31: 39-42.

  99. Sharma, H.K., R.S. Singhal and P.R. Kulkarni, 2003. Physico-chemical characteristics of sodium caseinate prepared from roller dryer at different steam pressures. Indian J. Dairy Sci., 56: 54-55.

  100. Sharma, H.K., R.S. Singhal and P.R. Kulkarni, 2003. Effect of modified atmosphere packaging on keeping quality of Malai Peda. J. Food Sci. Technol., 40: 543-545.

  101. Sharma, H.K., K. Prasad, S. Jindal, P. Sood and H. Pandey, 2003. Optimization of ingredients for the manufacture of soft‐serve ice‐cream (Softy) by response surface methodology (RSM). Int. J. Dairy Technol., 56: 22-25.
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  102. Sharma, H.K., H. Pandey and P. Kumar, 2003. Osmotic dehydration of sliced pears. J. Agric. Eng., 40: 65-68.
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  103. Panesar, P.S., H.K. Sharma, R. Rai, H. Singh and M. Pandey, 2003. Kinnow juice extraction by lye peeling treated hand pressed method and its shelf life in comparison to other methods. J. Dairy Foods Home Sci., 22: 10-17.

  104. Pandey, H and H.K. Sharma, 2003. Food additives: applications in fruits and vegetable industry. Beverage Food World, 30: 48-49.

  105. Nanda, V., B.C. Sarkar, H.K. Sharma and A.S. Bawa, 2003. Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. J. Food Compos. Anal., 16: 613-619.
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  106. Singh, P.P., H.K. Sharma, and P. Kumar, 2002. Polyphosphates in foods: a review. Indian J. Dairy Biosci., 13: 7-11.

  107. Sharma, H.K., 2002. Kinetics of lactulose formation during heat treatment of buffalo milk. J. Dairying Foods Home Sci., 21: 199-204.

  108. Prasad, K and H.K. Sharma, 2002. Compositional optimization of whey based mango beverage using response surface methodology. Egypt. J. Dairy Sci., 30: 75-81.

  109. Gupta, R., H.K. Sharma and P. Kumar, 2002. Probiotics: Effects on shelf life of foods-a review. Asian J. Microbiol. Biotechnol. Environ. Sci., 4: 153-157.

  110. Sharma, H.K., V. Kaushik, P. Kumar and K. Prasad, 2001. Sorbitol in Foods - A Review. In: In: Trends in Carbohydrate Chemistry. Surya P.L.S.(Ed.). International Publications, Dehradun., pp: 201-206.

  111. Sharma, H.K., S.S. Rekha and R.K. Pushpa, 2001. Evaluation of hydroxypropylmethyl cellulose (HPMC) as an additive for oil reduction in deep fat fried paneer. In: In : Trends in Carbohydrate Chemistry. Surya P.L.S. (Ed.). International Publications, Dehradun., pp: 127-130.

  112. Sharma, H.K., R.S. Singhal and P.R. Kulkarni, 2001. Effect of packaging under vacuum or under nitrogen on the keeping quality of danedar khoa. Int. J. Dairy Technol., 54: 107-110.
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  113. Sharma, H.K., R.S. Singhal and P.R. Kulkarni, 2001. Effect of frying temperature and retention time on the lipid profile of paneer. J. Dairying Foods Home Sci., 20 : 189-193.

  114. Sharma, H.K. and K. Prasad, 2001. Infrared spectroscopy behavior of coconut and groundnut oils. Asian J. Chem., 13: 1321-1324.

  115. Prasad, K and H.K. Sharma, 2001. Chemical clarification of sugarcane juice using response surface methodology. Asian J. Chem., 13: 1489-1492.
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  116. Prasad, K and H.K. Sharma, 2001. Adsorption behavior of clarified sugarcane juice. Asian J. Chem., 13: 1055-1058.
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  117. Kumar, P., S.M. Tyagi, G.S. Chauhan and H.K. Sharma, 2001. Physico chemical changes during fermentation of banana-whey blends beverages. Egypt. J. Dairy Sci., 29: 53-61.

  118. Kaushik, V., H.K. Sharma, K. Prasad and M.B. Bera, 2001. Utilization of husk ash from rice milling industry-a review. J. Ind. Pollut. Control, 17: 201-205.

  119. Sharma, H.K., P. Kumar and Omchand, 2000. Clove - an important spice in foods. Beverage Food World, 2000: 48 -49.

  120. Sharma, H.K. and P.S. Panesar, 2000. Future potential of reconstituted and recombined milk. Beverage Food World, 27: 24-25.

  121. Panesar, P.S., H.K. Sharma and R. Rai, 2000. Preservation of Kinnow juice. Indian Food Packer, 54: 79-84.
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