Academic Identity
Researcher Id
AAQ-5081-2021
Google Scholar Id
https://scholar.google.co.in/citations?user=Ab9YXigAAAAJ&hl=en
LinkedIn Id
linkedin.com/in/prasanna-bhalerao-541a5996Prasanna Prakash Bhalerao
Assistant Professor
Food Biotechnology
8600000483
14
Publications
0
Doctoral Students
0
Courses Taught
Personal Information
Prasanna Prakash Bhalerao
Assistant Professor
Food Biotechnology
Joined in Oct 2023
Food Biotechnology, Ajeenkya DY Patil University, Charoli Bk.via Lohegaon, District Pune - 412105, Maharashtra , India
Education Qualification
-
Ph. D (Tech) Food Engineering & Technology
Food Engineering & Technology ( Pulsed light treatment of mixed fruit beverage: value addition, process optimization, and shelf-life extension )
Institute of Chemical Technology -
M. Tech (Food & Fermentation Technology)
Food & Fermentation Technology ( Irradiation treatment on Starch and Ready-To-Bake chapatis. )
North Maharashtra University, Jalgaon -
B. Tech (Food Technology)
Food Technology ( Food Technology )
K. K. Wagh College of Food Technology, Nashik
Experience
- Assistant Professor, Shramshakti College of Food Technology, Maldad, 01 Sep 2015 - 31 May 2016
- Assistant Professor, K. K. Wagh College of Food Technology, Nashik, 01 Jun 2016 - 15 Jul 2017
- Assistant Professor, School of Biotechnology & Bioinformatics, D. Y. Patill deemed to be University, Navi Mumbai, 01 Feb 2022 - 11 Oct 2023
Expertise Information
Research Group
No Information found..
Areas of Interest
Thermal and Non-Thermal Processing, Kinetic modelling, Fruit juice pasteurization, Experimental Design, Fuzzy modelling etc.,
Publications
1
Google Scholar h-index
6
Google Scholar i10-index
7
Scopus h-index
Total Publications: 14
Patil, S., Urankar, D., Bhalerao, P. P., Dabade, A., Bhushette, P., & Sonawane, S. K. (2023). Development of Plant-based Fish Analog: Optimization using D-Optimal Mixture Design and Fuzzy Analysis, Characterization and Shelf Life Study. Food Chemistry Advances, 100485., https://doi.org/10.1016/j.focha.2023.100485
article
Upadhyaya, A. Bhalerao, P. P. Bhushette, P. Dabade, A. & Sonawane, S. K. (2023). Optimization study of palm jaggery and palm candy-Production and Process. Applied Food Research, e13761., https://doi.org/10.1016/j.afres2023.100269
article
Bhalerao, P. P. & Chakraborty, S. (2021). Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage. Journal of Food Process Engineering, e13761., https://doi.org/10.1111/jfpe.13761
article
Bhalerao, P., Dhar, R., & Chakraborty, S. (2021). 5 Pulsed Light Technology. Food Processing: Advances in Non-Thermal Technologies, 91., https://doi.org/10.1201/9781003163251
book_chapter
Dhar, R., Bhalerao, P. P., & Chakraborty, S. (2021). Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process. Journal of Food Science, 86(2), 463-474., https://doi:10.1111/1750-3841.15583
article
Muley, A. B., Awasthi, S., Bhalerao, P. P., Jadhav, N. L., & Singhal, R. S. (2021). Preparation of cross-linked enzyme aggregates of lipase from Aspergillus niger: process optimization, characterization, stability, and application for epoxidation of lemongrass oil. Bioprocess and Biosystems Engineering, 1-22.,
https://doi.org/10.1007/s00449-021-02509-7
article
Chakraborty, S*., Ghag, S., Bhalerao, P. P., & Gokhale, J. S (2020). The Potential of Pulsed Light Treatment to Produce Enzymatically Stable Indian Gooseberry (Emblica officinal Gaertn.) Juice with Maximal Retention in Total Phenolics and Vitamin C. Journal of Food Processing and Preservation, e14932.,
https://doi.org/10.1111/jfpp.14932
article
Bhalerao P.P., Mahale S.M., Dhar R., & Chakraborty S* (2020). Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability. LWT-Food Science and Technology, 133, 109907.,
http://dx.doi.org/10.12944/CRNFSJ.6.1.19
article
Vollmer K., Chakraborty S., Bhalerao P.P., Carle R., Frank J., & Steingass C.B* (2020) Effect of Pulse Light Treatment on Natural microbiota, Enzyme activity, and Phytochemical composition of Pineapple (Ananas comosus [L]. Merr) Juice. Food and Bioprocess Technology.,
https://doi.org.10.1007/s11947-020-02460-7
article
Kudake, D. C., Bhalerao, P. P., Chaudhari, N., Muley, A. B., Parate, V. R., & Talib, M. I. (2018). Fortification of Wheat Flour with Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles. Current Research in Nutrition and Food Science, 6(1), 165-173.,
http://dx.doi.org/10.12944/CRNFSJ.6.1.19
article
Patil, C., Sonawane, S., Bhalerao, P., & Dabade, A. (2023). The effect of non-thermal hydrodynamic cavitation process on structural and function properties of casein protein. Journal of Agriculture and Food Research, 100899.,
https://doi.org/10.1016/j.jafr.2023.100899
article
Mahulkar, K. C., Patil, A., Bhalerao, P. P., Dabade, A., Hundare, S., Bhushette, P., & Sonawane, S. K. (2023). Optimization of Formulation Millets Flours for Waffle Ice Cream Cone Using Simplex Lattice Design: Characterization and Shelf Life Study. Food Chemistry Advances, 100600.,
https://doi.org/10.1016/j.focha.2023.100600
article
Mahulkar, K. C., Patil, A., Bhalerao, P. P., Dabade, A., Hundare, S., Bhushette, P., & Sonawane, S. K. (2024). Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study. Food Chemistry Advances, 4, 100600.,
https://doi.org/10.1016/j.focha.2023.100600
article