भा.कृ.अ.प. - भारतीय कृषि अनुसंधान संस्थान | ICAR-Indian Agricultural Research Institute

Food Science & Post Harvest Technology      (9 scientists)

Dr Alka Joshi

   

Field of Specialisation : Nutritional and Functional Food Product Development by Alternate Processing Techniques

Dr Alka Joshi
Sr. Scientist

M.Sc. : G. B. P. U. Ag. & Tech., Pantnagar, Uttarakhand

Ph.D : G. B. P. U. Ag. & Tech., Pantnagar, Uttarakhand

Google Scholar

PG School, Faculty Disciplines : Post harvest Technology

No. of Students Guided : -    M.Sc :   03

   Ph.D :   Nil

Top 10 Publications having NAAS rating 6 and above with first or corresponding author only

  1. Joshi, A., Rudra, S. G., Sagar, V. R., Raigond, P., Dutt, S., Singh, B. and Singh, B. P. (2015) Development of low fat potato chips through microwave processing. Journal of Food Science and Technology (ISSN 0022-1155) 53(8):3296�3303. (NAAS rating: 7.85)
  2. Joshi A, Kar A, Rudra S G, Sagar V R, Varghese E, Lad M, Khan I, Singh B (2016) Vacuum Impregnation: A promising way for mineral fortification in potato porous matrix (Potato chips). Journal of Food Science and Technology (ISSN 0022-1155). 53(12):4348�4353. (NAAS rating : 7.85)
  3. Joshi, A., Rudra, S. G., Sagar, V. R., Varghese, E., Raigond, P., Dutt, S., Singh, B. and Singh, B. P. (2016) Effective moisture diffusivity of potato chips during microwave drying. Potato Research (ISSN 0014-3065) (10.1007/s11540-016-9323-y) (NAAS rating : 6.86 )
  4. Joshi A, Sagar VR, Sharma S, Singh B (2018) Potentiality of potato flour as humectants (Anti-staling agent) in bakery product: Muffin. Potato Research (ISSN 0014-3065) (doi.org/10.1007/s11540-018-9362-7) (NAAS rating : 6.86)
  5. Pandey, A and Singh , G. 2011. Development and storage study of reduced sugar soy containing compound chocolate. Journal of Food Science and Technology 48(1): 76�82 (NAAS rating 7.85)
  6. Thippeswamy B., Alka Joshi, Shruti Sethi, Charanjit Kaur, B.S. Tomar, Eldho Varghese, Anil Dahuja Stability enhancement of beetroot betalains through copigmentation. Journal of The Science of Food and Agriculture. https://doi.org/10.1002/jsfa.11939 (NAAS rating 9.64)
  7. Thippeswamy B., Alka Joshi, Shruti Sethi, Arora Bindvi, B.S. Tomar, Eldho Varghese, Yadav Ajay (2022) Extraction procedure of betalains pigments from hardy beetroot matrix and its stabilization. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16844 (NAAS rating 8.19)
  8. Thippeswamy B., Alka Joshi, Shruti Sethi, Anil Dahuja, Charanjit Kaur, B.S. Tomar, Eldho Varghese (2022) Chemical Additives for Preserving the Betalain Pigment and Antioxidant Activity of Red Beetroot. Sugar Tech. https://doi.org/10.1007/s12355-021-01104-0 .(NAAS rating 2022: 7.59)
  9. Joshi, A., Kaundal, B., Raigond, P., Singh, B., Sethi, S., Bhowmik, A. and Kumar, R., 2021. Low-volume procedure to determine phytate and ascorbic acid in potatoes: standardization and analysis of Indian cultivars. Journal of Food Composition and Analysis, p.103998.(NAAS rating 2022: 10.56)
  10. Abarna S, Alka Joshi, Shruti Sethi, Charanjit Kaur, Bhoopal Singh Tomar, Rajesh Kumar, Eldho Varghese (2023) Beetroot betalain and antioxidant potential: A function of maturity stage. National Academy Science Letters. DOI: 10.1007/s40009-023-01284-1. (NAAS rating 2022: 6.65)

Patent / Technologies / Methodologies / System etc. (Upto Five) :

  1. A Joshi, S Sethi, B Arora, R R Sharma, S K Sharma, VR Sagar (2016). Colour quantification of food through RGB colour cube concept. ICAR News letter. 22(4):2-4pp
  1. Joshi, SG Rudra, VR Sagar, P Raigond, S Dutt, B Singh and B P Singh (2014). Development of low fat potato chips through microwave processing. CPRI News letter. July-September, 2014
  1. A Joshi, P Raigond, B Kaundal, R Kuamr, B Singh (2015). ELISA based Phytate estimation in Indian Potato cultivars In ICAR-CPRI Newsletter, July-September, 2015
  1. A Joshi, P Raigond, B Singh, B P Singh. (2015). Methodology for quick fat estimation from potato chips In ICAR-CPRI Newsletter, Jan-March, 2015
  1. A Joshi, S Sethi, V R. Sagar, B S Tomar, P Raigond and B Singh (2019). Betanins rich purple potato chips: An innovative fusion product with enhanced functionality Journal of agricultural engineering and food technology (JAFET) 6(1): 1-3 (p-ISSN 2

Awards / Recognitions / Fellowship (Upto Five) :

  1. Jawaharlal Nehru Scholarships for Doctoral Studies
  1. Young Scientist award (First Prize) in International Conference Recent Advances in Food Processing and Biotechnology (5-6 April, 2016) in BHU, Varanasi
  1. Best oral presentation (First Prize) in International conference on Contemporary Issues in Integrating Health and Nutrition with the Emerging Areas of Food Technology, Agriculture, Environment and Allied Sciences� organized by Shyama Prasad Mukherji Coll
  1. Best Paper Presentation Award-2019 in 10th international conference on Agriculture, Horticulture and Food Sciences� organized by The Society of Tropical Agriculture, New Delhi on 21-22 December, 2019
  1. Best Young Scientist Award-2019 in 10th international conference on Agriculture, Horticulture and Food Sciences� organized by The Society of Tropical Agriculture, New Delhi on 21-22 December, 2019