Paramita Bhattacharjee
Assistant Professor
Department of Food Technology & Bio-Chemical Engineering
Jadavpur University
India
Biography
Dr. Bhattarcharjee had completed Ph.D in 2002 from University of Mumbai. She is specialized in Green Technology & Food Engineering.
Research Interest
Supercritical Fluid, Extraction Microencapsulation, Gamma Irradiation Technology, Technology of Fats and Oils, and Technology of Herbs and Spices.
Publications
-
Nanoliposomal encapsulates of piperine-rich black pepper extract obtained by enzyme-assisted supercritical carbon dioxide extraction Journal of Food Engineering 2017 Sayantani Dutta and Paramita Bhattacharjee 201-49-56 Microencapsulated supercritical carbon dioxide extract of small cardamom enriches the nutraceutical value of custard Nutrafoods 2017 Sayantani Dutta and Paramita Bhattacharjee 16-1-6 Effect of packaging on shelf-life and lutein content of marigold (Tagetes erecta L.) flowers Recent Patents on Biotechnology 2016 Sayani Pal, Probir Kumar Ghosh and Paramita Bhattacharjee DOI: 10.2174/1872208310666160725195516- Design of a polyherbal mix by supercritical carbon dioxide extraction and its encapsulation by spray drying: phytochemical properties and shelf life study of the encapsulate Journal of Food Process Engineering 2016 Sudip Ghosh, Sayantani Dutta, Probir Ghosh, Paramita Bhattacharjee and Satadal Das DOI: 10.1111/jfpe.12505- Extension of shelf life of tuberose flowers using combination treatment of gamma irradiation and GRAS preservatives and assessment of antimicrobial potency of senesced flowers Journal of Horticultural Science and Biotechnology 2016 Probir Kumar Ghosh, Paramita Bhattacharjee and Satadal Das DOI:10.1080/14620316.2016.12343
