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Rizvi, Syed S.H.
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Research
research overview
- Physical, chemical and engineering aspects of food and related biomaterials. International developments
research activities
principal investigator on
- POTATO CHIPS awarded by PEPSICO, INC 2010 - 2011
- SUPER CRITICAL FLUID EXTRACTION OF SNACK FOODS awarded by PEPSICO, INC 2011 - 2012
area(s) of concentration/expertise
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- food processing, food engineering, international food science
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Publications
individual publications
-
academic article
- Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions.. International Journal of Food Properties. 16:322-330. 2013
- Micronutrient and protein-fortified whole grain puffed rice made by supercritical fluid extrusion. Journal of Agricultural and Food Chemistry. 60. 2012
- The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions. . Food Research International. 48. 2012
- Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking. Innovative Food Science and Emerging Technologies. 12:542-550. 2011
- Reactive supercritical fluid extrusion for development of moisture resistant starch-based foams. Journal of Applied Polymer Science. 120:2242-2250. 2011
- Recent patents on the sterilization of food and biomaterials by super-critical fluids. Recent Patents on Food, Nutrition and Agriculture. 3:212-225. 2011
- New generation of healthy snack food by supercritical fluid extrusion. Journal of Food Processing and Preservation. 32:192-218. 2010
- Physicochemical characteristics of phosphorylated cross-linked starch produced by reactive supercritical fluid extrusion. Carbohydrate Polymers. 81:687-694. 2010
- 3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties. Food Research International. 42:603-611. 2009
- 3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation.. Food Research International. 42:595-602. 2009
- An overview on the technology of the crosslinking of starch for non-food applications. Journal of Plastic and Film Sheeting. 25:25-45. 2009
- Development of cross-linked starch microcellular foam by solvent exchange and reactive supercritical fluid extrusion. Journal of Applied Polymer Science. 111:2917-2929. 2009
- Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate. Food Hydrocollods. 23:1837-1847. 2009
- Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion. Journal of Food Engineering. 95:627-635. 2009
- Physicochemical properties of liquid virgin whey protein isolate. International Dairy Journal. 18:236-246. 2008
- Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion. Food Research International. 41:786-796. 2008
- The time-delayed expansion profile of supercritical fluid extrudates. Food Research International. 41:31-42. 2008
- Thermal properties of starch-based biodegradable foams produced using supercritical fluid extrusion. International Journal of Food Properties. 11:415-426. 2008
- Effect of different process technologies on microstructure, starch gelatinization and quality of floating and sinking aquatic feed pellets. Cereal Foods World. 52. 2007
- Properties of supercritical fluid extrusion-based crosslinked starch extrudates. Journal of Applied Polymer Science. 107:3663-3671. 2007
- An overview of starch-based plastic blends from reactive extrusion. J. Plastic & Film Sheeting. 22:39-58. 2006
- Measurement and prediction of solubilities and diffusion coefficients of carbon dioxide in starch-water mixtures at elevated pressures. Journal of Applied Polymer Science. 44:607-621. 2006
- Rheological behavior of starch-polycaprolactone (PCL) nanocomposite melts synthesized by reactive extrusion. Polymer Eng. & Sci.. 46:650-658. 2006
- Rheology and expansion of starch-water-CO2 mixture with controlled gelatinization by supercritical fluid extrusion. International Journal of Food Properties. 9:863-876. 2006
- Solubility measurement of methyl anthranilate in supercritical carbon dioxide using the dynamic and static equilibrium systems. J. Sci. Food and Ag.. 86:2083-2091. 2006
- Biodegradable and functionally superior starch–polyester nanocomposites from reactive extrusion. Journal of Applied Polymer Science. 96:1072-1082. 2005
- Effect of size and shape on modulus of deformability. Food Sci. and Technol.. 38:431-435. 2005
- Pilot-scale production and characterization of liquid virgin whey protein concentrate. Journal of Dairy Science. 88:107. 2005
- Strategies for enhancing expansion in starch-based microcellular foams produced by supercritical fluid extrusion. International Journal of Food Properties. 8:23-34. 2005
- Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams. Food Research International. 38:709-719. 2005
- Evaluation of Mozzarella Cheese Stretchability by the Ring-and-Ball Method. Journal of Dairy Science. 87:1993-1998. 2004
- Starch-based nanocomposites by reactive extrusion processing. Polym. Int’l. 53:1413-1416. 2004
- Vatless manufacture of Mozzarella cheese fom 8X concentrated microfiltration retentate. Journal of Dairy Science. 87:285. 2004
- Vatless manufacturing of low-moisture part-skim Mozzarella cheese from highly concentrated skim milk microfiltration retentates. Journal of Dairy Science. 87:3601-3613. 2004
- Continuous Manufacture of Mozzarella cheese using concentrated microfiltration retentate and recovery of virgin whey proteins. Journal of Dairy Science. 86:368. 2003
- Leavened dough processing by supercritical fluid extrusion (SCFX). Journal of Agricultural and Food Chemistry. 51. 2003
- Process dynamics of starch-based microcellular foams produced by supercritical extrusion I: model development. Food Research International. 36. 2003
- Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion II: numerical simulation and experimental evaluation. Food Research International. 36. 2003
- Effect of transmembrane pressure, crossflow velocity and pH on the permeate during selective concentration of skim milk components. Journal of Dairy Science. 85:60. 2002
- Process analysis of skim milk microfiltration for selective concentration of casein. Journal of Dairy Science. 85:19. 2002
- Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch. Journal of Agricultural and Food Chemistry. 50:6740-6745. 2002
- Supercritical Fluid Extrusion of Masa-based Snack Chips. Cereal Foods World. 47:44-51. 2002
- Development of Paneer from microfiltered milk. Indian J. Dairy and Bioscience. 11:67-70. 2001
- Effect of manufacturing treatment on the rheological characteristics of Mozzarella cheese made from microfiltration retentate depleted of whey proteins. International Journal of Food Science Technology. 36:601-610. 2001
- Experimental evaluation of a uniform transmembrane pressure crossflow microfiltration unit for the concentration of micellar casein from skim milk. J. Mem. Science. 48. 2001
- Manufacture of Mozzarella cheese from highly concentrated skim milk microfiltration retentate depleted of whey proteins. International Journal of Food Science Technology. 36:611-624. 2001
- Physico-chemical properties of skim milk retentates from microfiltration. Journal of Dairy Science. 84:2381-2391. 2001
- Concentration of conjugated linoleic acid from milk fat with a continuous supercritical fluid processing system. Journal of Dairy Science. 83:20-22. 2000
- Mechanical properties of protein-stabilized, starch-based supercritical fluid extrudates. International Journal of Food Properties. 3:37-58. 2000
- Short communication: concentration of conjugated linoleic acid from milk fat with a continuous supercritical fluid processing system. Journal of Dairy Science. 83:20-22. 2000
- Utilization of MF-retentate for the Manufacture of Mozzarella Cheese. Indian Journal of Dairy Science. 53:411-418. 2000
- Concentration dependence of the diffusion coefficient of lipids in supercritical carbon dioxide. Industrial & Engineering Chemistry Research. 38:2787-2793. 1999
- Depletion of whey proteins and calcium by microfiltration of acidified skim milk prior to cheese making. Journal of Dairy Science. 82:2063-2069. 1999
- Measurement and modeling of viscosity of supercritical carbon dioxide/biomaterial(s) mixtures. Industrial & Engineering Chemistry Research. 38:2129-2136. 1999
- Protein composition of micellar casein obtained by cross-flow micro-filtration of skimmed milk. International Dairy Journal. 9:389-390. 1999
- Steady-state parallel plate apparatus for measurement of diffusion coefficient in supercritical carbon dioxide. Industrial & Engineering Chemistry Research. 38:554-561. 1999
- Structural properties of protein-stabilized, starch-based supercritical fluid extrudates. Food Research International. 32:107-118. 1999
- A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies. Journal of the American Oil Chemists' Society. 75:1249-1264. 1998
- Functional properties of whey protein concentrate from cascaded processes of milk protein fractionation. Dairy J. Bimonthly. 53:12-21. 1998
- Production of concentrated casein by cascaded ceramic membrane filtration. Dairy J. Bimonthly. 53:251-263. 1998
- Separation of protein into fractions rich in casein or whey proteins by cross flow filtration. Food Research International. 31:265-272. 1998
- Viscosity measurement and modeling of lipid-supercritical carbon dioxide mixtures. Journal of Supercritical Fluids. 11:151-162. 1998
- Residence time distribution (RTD) and goodness of mixing (GM) during CO2 injection in twin-screw extrusion- Part II: GM studies. Journal of Food Process Engineering. 21:111-126. 1997
- Residence time distribution (RTD) and goodness of mixing (GM) during CO2 injection in twin-screw extrusion-Part I: RTD studies. Journal of Food Process Engineering. 21:91-110. 1997
- Adsorption and desorption of cholesterol in continuous supercritical fluid processing of milk fat. Journal of Food Science. 61:817-820. 1996
- Application of supercritical fluid extrusion to cereal processing. Cereal Foods World. 40:29-34. 1996
- Continuous supercritical carbon dioxide processing of palm oil. Journal of the American Oil Chemists' Society. 73:233-237. 1996
- Measurement of diffusivity and solubility of carbon dioxide in gelatinized starch at elevated pressures. Industrial & Engineering Chemistry Research. 35:4457-4463. 1996
- Moisture sorption isotherms of canola meals, and applications to packaging. Journal of Food Science. 61:204-208. 1996
- Relationship among chemical composition, microstructure and rheological properties of butter. Milchwissenschaft. 51:144-148. 1996
- Variable control of a batch retort and process simulation for optimization studies. Journal of Food Process Engineering. 19:1-14. 1996
- Application of supercritical fluid extrusion to cereal processing. Cereal Foods World. 41:29-34. 1995
- Continuous supercritical fluid processing of anhydrous milk fat in a packed column. Journal of Food Science. 65:889-893. 1995
- Measurement of flowability of butter by capillary rheometry. J. Text. Stud. 26:299-311. 1995
- Modeling of triglyceride distribution and yield of anhydrous milk fat in a continuous supercritical carbon dioxide system. Journal of Food Process Engineering. 18:71-84. 1995
- Rheological characterization of butter using lubricated squeezing flow. J. Text. Stud. 26:313-323. 1995
- Supercritical fluid processing of milk fat: Fractionation, scale-up and economics. Food Technology. 49. 1995
- The combined application of supercritical fluid and extrusion technology. Trends in Food Science. 6:232-240. 1995
- Viscoelastic properties of butter. Journal of Food Science. 65:902-905. 1995
- Continuous co-current extraction of milk fat by supercritical carbon dioxide. J. Korean Soc. Food Nutr. 23:459-465. 1994
- Design and economic analysis of continuous countercurrent processing of milk fat with supercritical carbon dioxide. Journal of Dairy Science. 77:1731-1745. 1994
- Physicochemical and rheological properties of butter made from supercritically fractionated milk fat. Journal of Dairy Science. 77:45-54. 1994
- Selected physico-chemical properties of modified milk fat fractions by continuous supercritical CO2 processing. Foods and Biotechnology. 3:175-180. 1994
- Solubilities of fatty acids, fatty acid esters, triglycerides, fats and oils in supercritical carbon dioxide. J. Supercritical Fluids. 7:51-59. 1994
- Adsorption of cholesterol from milk fat in supercritical carbon dioxide. Cheju University J. Natural Sci. 36:329-336. 1993
- Anhydrous milk fat fractionation with continuous countercurrent supercritical carbon dioxide. Journal of Food Science. 58:748-752. 1993
- Extrusion processing with supercritical fluids. Food Technology. 47:74-82. 1993
- Fluid-liquid equilibrium of ternary systems of fatty acid and fatty acid ester mixtures in supercritical carbon dioxide. J. Supercritical Fluids. 6:63-68. 1993
- Heat transfer to particles in shear flow: Application in aseptic processing. Journal of Food Engineering. 19:55-74. 1993
- Modification of beef tallow by supercritical carbon dioxide. Cheju University J. Natural Sci. 36:321-328. 1993
- Modification of milk fat by supercritical carbon dioxide. Foods and Biotechnology. 2:64-67. 1993
- Performance of a packed column for continuous supercritical carbon dioxide processing of anhydrous milk fat. Biotechnology Progress. 9:70-74. 1993
- Phase equilibria and distribution coefficients of b-lactones in SC-CO2. Journal of Food Science. 58:996-1000. 1993
- Processing of milk fat with supercritical carbon dioxide - mass transfer and economic aspects. Trans. Institution of Chemical Engineers. 7:3-10. 1993
- Research needs in food engineering, processing, and packaging. Food Technology. 47. 1993
- Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese. Journal of Food Science. 58:764-769. 1993
- Enzymatic esterification of fatty acid mixtures from milk fat and anhydrous milk fat with canola oil in supercritical carbon dioxide. Biotechnol. Progress. 8:508-513. 1992
- Fluid-liquid equilibria of anhydrous milk fat in supercritical carbon dioxide. J. Supercritical Fluid. 5:123-129. 1992
- Fractionating milkfat into a healthy ingredient. Food Engineering. 64:22-28. 1992
- Phase equilibria of oleic acid, methyl oleate and anhydrous milk fat in supercritical carbon dioxide. J. Supercritical Fluid. 5:114-122. 1992
- Rheological behavior of processed mustard: II. Storage effects. J. Text. Stud. 22:85-103. 1991
- Rheological behavior of processed mustard: I. Effect of milling treatment. J. Text. Stud. 22:59-84. 1991
- Viscosities of fatty acids and methylated fatty acids saturated with supercritical carbon dioxide. Journal of the American Oil Chemists' Society. 68:912-921. 1991
- Dynamic modeling and computer control of a retort for thermal processing. Journal of Food Engineering. 11:273-289. 1990
- Fluid-liquid equilibria of ternary systems of fatty acids and fatty acid esters in supercritical carbon dioxide. J. Supercritical Fluids. 3:85-90. 1990
- Fluid-liquid phase equilibria of fatty acids and fatty acid methyl esters in supercritical carbon dioxide. J. Supercritical Fluids. 3:23-28. 1990
- Application of ultrasonic waves to detect sealworms in fish tissue. Journal of Food Science. 52. 1989
- Determination of cross-link density in egg white gels from stress relaxation data. Journal of Food Science. 54:218-219. 1989
- Predicting dynamic elastic modulus of mixed gelatin-egg white gels. Journal of Food Science. 52:430-436. 1989
- New apparatus for measurement of supercritical fluid-liquid phase equilibria. AIChE Journal. 34:1387-91. 1988
- Rheological properties of comminuted meat batters. Journal of Food Science. 53:70-73. 1988
- A case study of appropriate technology transfer: Development of an automated, continuous Khoa powder manufacturing process. Indian Dairyman. 39:63-67. 1987
- A review of the sealworm problem: Biology, implications and solutions. Journal of Food Protection. 50:70-84. 1987
- Determination of mass diffusivity of simple sugars in water by the rotating disk method. Journal of Food Science. 52:501-502. 1987
- Relationship of water content to textural characteristics, water activity, and thermal conductivity of some commercial sausages. Journal of Food Science. 52. 1987
- Water activity calculation by direct measurement of vapor pressure. Journal of Food Science. 52:429-432. 1987
- Effects of carbonic acid dips and packaging films on the shelf life of fresh fish fillets. Journal of Food Science. 51:929-931. 1986
- Supercritical fluid extraction: Fundamental principles and modeling methods. Food Technology. 40:55-65. 1986
- Supercritical fluid extraction: Operating principles and food applications. Food Technology. 40:57-64. 1986
- A review of the effects of carbon dioxide on microbial growth and food quality. Journal of Food Protection. 48:532-537. 1985
- Development of computer-based process control experiments for a food engineering course. Food Technology. 39:98-102. 1985
- Individual packaging of apples for shelf life extension. Journal of Food Science. 50. 1985
- Simplified test measures amount of air in packages. Packaging. 30:72-73. 1985
- Thermal conductivity of liquid foods by the thermal comparator method. Journal of Food Science. 50:1458-1462. 1985
- Thermodynamic properties of water on rice from reversible and irreversible isotherms. Journal of Food Science. 50:101-105. 1985
- A microcomputer controller for retorts. ASAE Transactions. 27:1964-1969. 1984
- Acoustic microscopy - Principles and applications in the studies of biomaterial-microstructure. J. Scann. Elect. Micros. III:1237-1247. 1984
- An accelerated method for adjustment of equilibrium relative humidity of foods. Journal of Food Engineering. 3:3-11. 1984
- Characterization of thixotropic behavior of soft cheeses. Journal of Food Science. 49. 1984
- Quantitative analysis of gelation in egg protein systems. Food Technology. 38. 1984
- Thermodynamic analysis of drying foods. Drying Technology. 2:471-502. 1984
- Thermodynamic properties of dehydrated foods. Food Technology. 38:83-92. 1984
- A new method to quantify the coagulation process. Journal of Food Science. 48:1400-1404. 1983
- A simple nondestructive method for determination of air content in polymeric packages. Journal of Food Science. 48:1560-1561. 1983
- Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations. Journal of Agricultural and Food Chemistry. 31:1270-1275. 1983
- Nondestructive method measures air in pouches. Packaging. 28:65-67. 1983
- Selected rheological properties of pH-adjusted or succinylated egg albumen. Journal of Food Science. 48:1395-1399. 1983
- Correction factors for nondestructive measurement of residual volume of air in retort pouches. Journal of Food Science. 47:969-971. 1982
- Nutrient enhancement of thermostabilized foods in retort pouches. Food Technology. 36:105-109. 1982
- Optimization of parameters for packaging of peaches in polymeric films. J. Food Proc. Eng. 5:23-41. 1982
- Retort pouch processing idea yields better nutrient value. Packaging Eng. 27:92-94. 1982
- Thermodynamic parameters and storage stability of drum dried peanut flakes. Lebensm. -Wissen und. Technol. 15:185-190. 1982
- Developing successful packages. Package Eng. Encyclopedia. 26:19-22. 1981
- Nutritional retention of retry pouched foods. R&D Assoc. Report. 33:112-115. 1981
- Requirements for foods packaged in polymeric materials. Critical Reviews in Food Science and Nutrition. 14:111-134. 1981
- Rheology of comminuted meat systems. Food Technology. 35:238-243. 1981
- Retortable pouches: Food packaging of the future?. Agri-Search. 1:1-4. 1980
- Separation of soy-spun fiber, egg albumen and wheat gluten blend by SDS gel electrophoresis. Journal of Food Science. 45:958-961. 1980
- Thermal Diffusivity of model meat analogs. Journal of Food Science. 45:1727-1731. 1980
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article
- Removing cholesterol from dairy products 1992
- Supercritical Fluid Processing of Milk Fat. Northeast Dairy Foods Research Center News. 9:1-3. 1991
- Modeling of Shelf Life of Packaged Foods (in Portuguese) 1990
- Controlled and Modified Atmosphere Packaging of Fruits and Vegetables 1988
- Supercritical Fluid Extraction of Dairy Foods 1987
- Food for our thought 1985
-
book
- Separation, extraction and concentration processes in the food, beverage and nutraceutical industries. 2010
- Handbook of Membrane Separations 2008
- Engineering Properties of Food 2005
- Food Process Engineering: Theory and Laboratory Experiments 2000
- Food Process Engineering: Theory and Laboratory Experiments 1999
- Experimental Methods in Food Engineering 1992
-
booksection
- Supercritical Fluid Extraction 2000
- Supercritical fluid extrusion - a new process 1993
- Supercritical fluid processing of milkfat: fractionation, scale-up and economics 1993
- Supercritical fluid processing of milk fat. Vol. Volume 3, Advanced Processes. 1990
- Vapor liquid equilibria of fatty acid esters in supercritical fluids 1989
- Concentration of Omega-3 fatty acids from fish oil using supercritical carbon dioxide 1988
-
chapter
- Preface. : Separation, Extraction and Concentration Processes in the Food, Beverage and nutraceutical Industries. 27-28. 2010
- Supercritical Fluid Extrusion-A novel method for producing microcellular structure in starch-based matrices. Novel Food Processing: Effects on Rheological Functional Properties. 403-420. 2010
- Nanotechnology and food safety. Ensuring Global Food Safety. 263-280. 2009
- Nanotechnology and food safety. Ensuring Global Food Safety: Exploring Global Harmonization. 2009
- Applications of membrane technology in the dairy industry. Handbook of Membrane Separations. 635-669. 2008
- Membrane applications in biotechnology, food processing, life sciences and energy conservation. Handbook of Membrane Separations. 3-5. 2008
- Membrane applications in chemical and pharmaceutical industries and in conservation of natural resources. Handbook of Membrane Separations. 3-5. 2008
- Fundamentals and applications of supercritical CO2 extrusion technology. Novel Processes and Control technologies in the Food Industry. NATO Science Series. 37-48. 2001
- Fractionation of cocoa butter with supercritical carbon dioxide. High Pressure Chemical Engineering. 246-251. 1996
- Bioseparations with supercritical fluids. Bioseparation Processes in Foods. 59-111. 1995
- Continuous processing of milk fat with supercritical carbon dioxide. Developments in Food Engineering. 841-843. 1994
- Fundamentals of processing with supercritical fluids. Supercritical Fluid Processing of Food and Biomaterials. 1-26. 1994
- Thermodynamic Properties of Foods in Dehydration. Engineering Properties of Foods. 261-303. 1994
- Heat transfer in aseptic processing of particulate foods. Advances in Aseptic Processing Technologies. 73-102. 1992
- Critical property requirements for supercritical fluid processing of biomaterials. Food Properties and Computer-aided Engineering of Food Processing Systems. 393-441. 1989
- Maximization of produce shelf life through modified microatmosphere packaging. Changing Food Technology 2. 175-189. 1989
- Oxygen and water vapor transport through polymeric film: A review of modeling approaches. Food and Packaging Interactions. 217-242. 1988
- Thermodynamic properties of foods in dehydration. Engineering Properties of Foods. 133-214. 1986
-
conference paper
- Application of Technologies in the Production of Processed Foods for Health and Nutrition. XX Indian Convention of Food Scientists and Technologists Proceedings. 118-123. 2009
- Characterization of cold gel-like emulsion produced from texturized whey protein concentrate . Book of Abstracts No. 050-30; (Best Student Paper Award, Dairy Food Division). 2008
- Extrusion technology for generation of microporous products containing heat sensitive ingredients. Cereal Foods World. 2008
- Mathematical modeling of batch ultrafiltration of virgin whey. Book of Abstracts No. 207-01. 2008
- Nutrient retention in fortified and cooked extruded rice. Book of Abstracts No. 178-29. 2008
- Starch-polycaprolactone nanocomposites from reactive extrusion: Synthesis, characterization and properties. Advanced Materials Using Agricultural Commodities. 2008
- Cold gelation of whey proteins by reactive extrusion. Book of Abstracts, No. 055-29. 2007
- Development of cross-linked starch microcellular foam by reactive supercritical fluid extrusion. Abstract no. 64. 2007
- Institution Industry Participatory Research. Dairy Technology Society of India Report of National Workshop. 1. 2007
- Melt rheology and 3-D microstructure of steam-expanded and SCFX extrudates. Book of Abstracts No. 096-20. 2007
- Process analysis of virgin whey concentration by ultrafiltration. Book of Abstracts, No.183-01. 2007
- Starch-Polycaprolactone nanocomposites from reactive extrusion: Synthesis, Characterization, Properties and Scale-up considerations. Abstract no. 66. 2007
- Breadmaking by supercritical fluid extrusion (SCFX). Abstract 53-1. 2005
- Driving forces in food processing in the Indian subcontinent. Abstract No. 103-4. 2005
- Expansion mechanics of supercritical fluid extrudates. Abstract No. 71C-30. 2005
- Incorporation of whey protein in expanded starch-based supercritical fluid extrudates. Abstract No. 71C-24. 2005
- Physico-chemical and rheological properties of liquid virgin whey protein concentrate. Abstract No. 107-2. 2005
- Reactive texturization of whey proteins by supercritical fluid extrusion. Abstract No. 71A-57. 2005
- Biodegradable and toughened starch-polycaprolactone nanocomposites from reactive extrusion. Book of Abstracts, no. 95-7. 244. 2004
- Critical process parameters and their influence on supercritical fluid extrusion (SCFX) performance. Book of Abstracts, no. 17F-7. 38. 2004
- Rennet coagulation behavior of highly concentrated cheese milk obtained by microfiltration. Book of Abstracts, no. 46-10. 107. 2004
- Solubility comparison of methyl anthranilate in supercritical carbon dioxide by the dynamic and static systems. Book of Abstracts, no. 17G-11. 43. 2004
- Fundamentals and applications of Supercritical Fluid Extrusion. Int'l ZDS Symposium, Creative Extrusion for the Confectionery Industry. 2000
- Fractionation of milkfat by supercritical carbon dioxide. Milkfat Technology Forum '96 Proceedings. 29-34. 1996
- Implications of new technologies for the processing industry. The Governor’s Conference on Agricultural Science and Technology Proceedings. 216-221. 1993
- Performance of Permeable Windows for Modified Atmosphere Storage of Apples. Proceedings of The 6th International CA Research Conference. NRAES-71 (1). 145-157. 1993
- Continuous supercritical Co2 processing of milk fat. Proc. Second Int'l Conference on Supercritical Fluids. 292-296. 1991
- Flexible packaging material properties. Proc. Meat Industry Res. Conference. 124-141. 1984
- Principle of microatmosphere packaging. Proc. Intl. Conf. Controlled Atm. Packaging, CAP '84. 135-150. 1984
-
document part
- A traditional cereal product: Tarhana produced by a novel food processing technique- supercritical fluid extrusion 2011
- Process opportunities for bioactive materials 2011
- Food processing and industrial development: A vital link for nutritional adequacy 2010
- Generation of liposomal vesicles using a novel RESS microencapsulation method 2010
- Process opportunities for bioactive materials 2010
- Supercritical Co2 extrusion: A novel method for functionality modification of whey proteins 2009
- Rennet coagulation behavior of highly concentrated cheese milk obtained by microfiltration 2004
- Leavened dough processing by supercritical fluid extrusion. 227. 2003
- Whey-based expanded products with supercritical fluid extrusion 2003
- 2000 Marcel Loncin Research Prize Presentation: Supercritical fluid extrusion (SCFX)- Fundamentals and New Applications. 121. 2002
- Impact of curriculum guidelines on food engineering and processing courses. 234. 2002
- Cellularity and mechanics of starch extrudates produced by supercritical fluid extrusion. 163. 2000
-
report
-
review
- Review of " Moisture Sorption: Practical Aspects of Isotherm Measurement and Use" by Bell and Labuza. 161-163. 2001
- Review of “ Natural Extracts Using Supercritical Carbon Dioxide” by Mukhopadhyay. 102. 2001
- Separation processes in the Food and Biotechnology Industries: Principles and Applications. 104. 1997
- Extraction of Natural Products Using Near-Critical Solvents. 248. 1994
- Review of "Food extrusion science and technology", by Kokini, Ho and Karwe 1992
- Review of "Microprocessor Programming and Applications for Scientists and Engineers," by R.R. Smardzweski. 147. 1985
- Review of "Food Packaging Materials - Aspects of Analysis and Migration of Contaminants," by N.T. Crosby. 116. 1981
featured in archived article
Teaching
teaching overview
- Processing and engineering aspects of food and related biomaterials and international developments to both undergraduate and graduate students
teaching activities
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2013
- FDSC-6020: International Agriculture in Developing Nations - Spring 2013
- FDSC-6650: Food and Bioprocessing Systems - Spring 2013
- FDSC-6960: Graduate Internship in Food Science - Spring 2013
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2013
- FDSC-6980: Graduate Teaching Experience - Spring 2013
- FDSC-8900: Master's Level Thesis Research - Spring 2013
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2013
- IARD-6020: International Agriculture in Developing Nations - Spring 2013
- FDSC-4210: Food Engineering Principles - Fall 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2012
- FDSC-6000: Seminar in Food Science - Fall 2012
- FDSC-6010: Principles and Applications of Food Science and Technology - Fall 2012
- FDSC-6960: Graduate Internship in Food Science - Fall 2012
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2012
- FDSC-6980: Graduate Teaching Experience - Fall 2012
- FDSC-8900: Master's Level Thesis Research - Fall 2012
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2012
- FDSC-6020: International Agriculture in Developing Nations - Spring 2012
- FDSC-6960: Graduate Internship in Food Science - Spring 2012
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2012
- FDSC-6980: Graduate Teaching Experience - Spring 2012
- FDSC-8900: Master's Level Thesis Research - Spring 2012
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2012
- IARD-6020: International Agriculture in Developing Nations - Spring 2012
- FDSC-4210: Food Engineering Principles - Fall 2011
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2011
- FDSC-6010: Principles and Applications of Food Science and Technology - Fall 2011
- FDSC-6960: Graduate Internship in Food Science - Fall 2011
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2011
- FDSC-6980: Graduate Teaching Experience - Fall 2011
- FDSC-8900: Masters-Level Thesis Research - Fall 2011
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2011
Service
service to the profession
- Institute of Food Technologists Press Advisory Board Board Member 2011 -
- University of Toronto Adjunct Professor, Department of Chemical Engineering 2002 -
- Institute of Food Technologists:Bor S. Luh International Award Chairperson 2011 - 2012
- Institute of Food Technology Book Communication Committee Committee Member 2004 - 2011
- Institute of Food Technologists Research Needs Subcommittee Committee Member 2000 - 2010
- Institute of Food Technologists, Marcel Loncin Research Prize Jury Member 2002 - 2009
- New Products and Technology Committee, Institute of Food Technologists Jury Member 2001 - 2007
- ADSA Young Research Fellow Committee Committee Member 2002 - 2005
- IDFS Research Award in Dairy Foods Processing, ADSA Jury Member 2001 - 2005
- IDFS Research Award in Dairy Foods Processing, ADSA Chairperson 2003 - 2004
- Natural Science and Engineering Research Council of Canada, Department of Physics, University of Guelph Site Visit Team Member - 2000
reviewer or editor for
Background
education and training
- M.Eng. in Chemical Engineering, University of Toronto 1988
- Ph.D. in Food Engineering/Food Science, Ohio State University 1976
- M.S. in, Panjab University 1970
- B.S. in, Panjab University 1968
awards and honors
- Stanley Watson Award, 2012
- Bor S. Luh International Award, 2010
- Fellow, 2010
- Person of the Year, 2008
- Jefferson Science Fellow, 2008
- Fellow, 2006
- Award of Merit, 2003
- Research Award in Food Processing, 2001
- First Prize for Best Business Idea, 2001
- Outstanding Dairy Professional, 2001
- Fellow, 2000
- Marcel Loncin Research Prize, 2000
- Chancellor Medal for Excellence in Teaching, 1999
- Professor of Merit, 1991
- Excellence in Teaching Award, 1991
- Graduate Leadership Award, 1975
- Merit Scholar, 1970
- Gold Medals for first positions in B.S. and M.S. Examinations, 1970
Other
research keyword
- food processing, food engineering, international food science