Food Technology - Faculty

1. M. G. Bhotmange and P. N. Shastri, SSF in relation to Food Enzymes in a Book "Solid State Fermentation" edited by Dr. Ashok Pandey, Wiley Eastern Ltd. New Age International Publishers, 105-113 (1994)

2. Madhukar Bhotmange and Pratima Shastri, Application of Artificial Neural Networks to Food and fermentation Technology in a Book "Artificial Neural Networks – Industrial and Control Engineering Applications" published by In Tech Publishers, (2010)

1.M.G.Bhotmange, Pratima N. Shastri and B.Y.Rao, "Studies on Immobilization of Lipases Part I- Lipase from Geotrichum candidum", J. Oil Tech. Assoc. India, 20(1), 34, 1988

2. A.Shreedhar, A.V.Deoskar, M.G.Bhotmange, B.Y.Rao and P.N.Shastri, "Moisture Sorption Behaviour of some flour based Traditional Sweets", J. Fd. Sci. Technol., 33(6), 516, 1996

3.S.K.Deshpande, S.S.Godbole, M.G.Bhotmange, P.N.Shastri, T.Chakrabarti, "Production of Cellulase by Trichoderma reesei in Solid State Fermentation (SSF) using Water Hyacinth as Substrate", Biofertiliser News, 6(2), 12, 1998

4.G.M. Hend, M.G. Bhotmange, P.N. Shastri, “Lipase catalysed esterification of glycerol with carboxylic acids”, J. Oil Tech. Assoc. of India, July- Sept. 2004

5. S.K. Deshpande, M. G. Bhotmange, T. Chakrabarti and P. N. Shastri, “Production of cellulase and xylanase by Trichoderma reesei (QM 9414 mutant), Aspergillus niger and mixed culture by solid state fermentation (SSF) of water hyacinth (Eichhornia crassipes)”, Indian Journal of Chemical Technology, 15, 449-456, 2008

6.D. B. Satpute, V. J. Sharma, K. Murarkar, M. G. Bhotmange and D. M. Dharmadhikari,.“Solid-State Fermentation for Production of Gibberellic Acid (GA3) using Agriculture Residues”, International Journal of Environment and Pollution, 43(1/2/3), 201-213, 2010

7.Sarika Agrawal and M. G. Bhotmange, “Studies on Preparation of Mahua Based Food Products”, Journal Beverage & Food World, 37(6), 48-51, 2010

8.Babar KP, Bhotmange MG, Mote GV and Mahalaskar SR, “Studies on Dehydration of legume based Sweet product puran by Radio Frequency Heating Technology” Green Farming, International Journal of Applied Agricultural & Horticultural Sciences, Vol. 3(6):704-708, Nov.-Dec. 2012

9. Ajaykumar M. Take, Madhukar G. Bhotmange and Pratima N. Shastri, “Studies on Preparation of Fortified Sapota-Papaya Fruit Bar”, J. Nutr. Food Sci., Vol. 2(6): 150, 2012

10. D. Kodandaram Reddy and M. G. Bhotmange, “Viscosity of Starch: A comparative study of Indian rice (Oryza sativa L.) varieties”, J. International Review of Applied Engineering Research, Vol. 4(5), 397-402, 2014

11.D. Kodandaram Reddy and M. G. Bhotmange, “Isolation of Starch from Rice (Oryza sativa L.) and its morphological study using Scanning Electron Microscopy”, International Journal of Agriculture and Food Science Technology, 4(9), 859-866, 2013

1.Fractionated lecithin as emulsifier based on soya lecithin, by Kulsange S. D., Patel Bhavesh, Chemical Engineering World, 5, 57 – 60 (2006)

2.Karadbhajne S. V., Bhoyarkar P., Studies on effect of different coagulants on paneer texture prepared from buffalo milk, International Journal of Pharm Tech. Research, Vol. 2, No. 3, July – Sept. 2010, Pg. No. 1916 – 1923.

3.S. V. Karadbhajne, Yatin sawant, Comparison of physico-chemical properties of modified jackfruit starch with maize starch, International Journal of Chemical Tech Research Vol. 6, No.1, , January – March 2014, Page 487 – 494

4.S. V. Karadbhajne, V. Kumbhare, M. A. Bombaywala, Application of Cissus quadrangularis Linn. (Hadjor) in Nutraceutical Food (Bakery) Products by Published in International Journal of Chemical Tech Research Vol. 6, No.4, , July – Aug 2014, Page 2263-2270