Kartik Sharma

Kartik Sharma
Prince of Songkla University · Department of Food Technology

Doctor of Philosophy

About

20
Publications
20,903
Reads
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141
Citations
Additional affiliations
February 2019 - September 2020
CSIR - Institute of Himalayan Bioresource Technology
Position
  • Researcher
Description
  • Responsible for product formulation, new product development, formulation of ready to eat products, their fortification for tackling malnutrition under breakfast mission. Analytical and biochemical testing along with proximate analysis, in vitro testing, in vivo testing, human trials of newly formed products, shelf life study, technology development and transfer. Maintaing reports and giving presentations.
May 2018 - January 2019
KEVA Industries
Position
  • Head of Department
Description
  • Responsible for maintaining quality of product and packaging material, conducting meetings, online and offline records, sampling, physico chemical and biochemical testing of the products. Auditing of godown and maintenance of warehouse. Meeting with clients (occasional).
Education
June 2016 - August 2018
Lovely Professional University
Field of study
  • Food Science and Technology

Publications

Publications (20)
Chapter
Consumer interest for food products with a variety of health-beneficial qualities has grown as a result they demand for functional foods (such as prebiotics, probiotics etc.). Traditional probiotic food has been used mainly dairy-based, but nowadays, whole grain-based probiotic functional foods have made their debut. Cereals and cereal compounds ha...
Article
Full-text available
Spirulina is a blue-green algae which is cultivated not only for its maximum protein content but also due to the presence of other essential nutrients such as carbohydrates and vitamins (A, C and E). It is also a storehouse of minerals including iron, calcium, chromium, copper, magnesium, manganese, phosphorus, potassium, sodium and zinc. Simultane...
Chapter
Edible mushrooms are well known for being an excellent source of proteins, minerals, unsaturated fatty acids, polysaccharides, and other secondary metabolites. Mushroom proteins have a complete essential amino acid profile that not only fulfills the nutritional requirement but is also economical when compared to other animal and plant protein sourc...
Article
Purpose The purpose of this paper is to highlight the health benefits, functional role of alpha linolenic acid (ALA) in combating diet-related non-communicable diseases, absorption, metabolism, toxicity and extraction of ALA. Design/methodology/approach A wide range of publications were identified through electronic databases (Google Scholar, PubM...
Article
Full-text available
The global demand for protein ingredients is continuously increasing owing to the growing population, rising incomes, increased urbanization, and aging population. Conventionally, animal-derived products (dairy, egg, and meat) satisfy the major dietary protein requirements of humans. With the global population set to reach 9.6 billion by 2050, ther...
Article
This review provides an overview of Tinospora cordifolia's morphology, pharmacological profile, and health benefits, along with its ethnobotanical usage, value-added products, and market product availability. The plant is extensively used in traditional Ayurvedic medicine for treating jaundice, rheumatism, urinary disorders, skin illnesses, diabete...
Chapter
Food quality control and analysis have many attributes that are discussed in this chapter. Quality and safety are the major parameters in any food industry, the importance of which is discussed in this chapter. Food analysis involves various steps along with different methods, the selection of which depends on various factors such as composition of...
Chapter
Full-text available
The materials required for food printing act as a restriction towards the uptake of additive manufacturing in industries. Therefore, the selection of material heavily depends on phase transition, various chemical reactions that are responsible for binding layers together, physical state and the process of the material. Usually 3D printing involves...
Article
An attempt has been made for drying of Bauhinia variegata flowers along with retaining its quality attributes. The effect of various pre‐treatments viz. steam blanching (0‐6 min), potassium metabisulphite (KMS) (0‐3000ppm), citric acid (0‐1%) and dipping time (0‐45 min) was evaluated on physico‐chemical as well as phytochemical potential of dried B...
Article
Full-text available
Composite flour is a combination of only either various grains or both various grains and vegetables it is a storehouse of various nutrients like vitamins, minerals, antioxidants, and dietary fiber. In the present day, there has been an increased demand for nutritional and health-based variants of food due to changes in lifestyle and socio-economic...
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Full-text available
Kiwi fruit (Actinidia deliciosa) belongs to the family Actinidiaceae and genus Actinidia. It is one of the most commercialized fruits on the international front and is loaded with many nutrients including vitamins, minerals, phytochemicals, and its parts are well recognized for their medicinal and therapeutic properties against diseases associated...
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Full-text available
Presently, there’s a great zeal for development of nutritionally sound beverages using fruits and vegetables owing to the presence of potential phytochemicals. The objective of present study was to perform process optimization for the development of tea and fruit‐oriented energy drink (ED) using apple juice concentrate (AJC), tea extract, herb extr...
Chapter
Millets have been given a new identity as nutri-cereals due to their superior nutritional content compared to the staple cereals, i.e. rice and wheat. Despite, being rich in nutrients they are not very popular because of coarse nature of products prepared from them. The presence of anti-nutritional factors and low nutritional availability also decr...
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Full-text available
Kachnar (Bauhinia variegata) is distributed throughout the India and world. Its each part (flowers, stem, seed, root, bark, leaves) contains numerous phytochemicals like flavonoids, tannins, kaempferol, terpenoids, saponins, cardiac glycosides and quercetin which plays a vital role in promoting human health and hence this tree has gained popularity...
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Full-text available
Bioactive peptides have been reported to exhibit opioid-like activity and are termed as opioid peptides. Either these are produced within the human body or they are derived from certain food sources (milk, cereals, vegetables, meat, poultry etc.), the former being endogenous opioid peptides and the latter are the exogenous opioid peptides. The opio...
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Moringa oleifera, belonging to family Moringaceae, is commonly known as ‗horseradish tree‘ or‗drumstick tree‘ and is native to India. It is grown in tropical and subtropical regions throughout the world. It is recognized as a ‗miracle tree‘ owing to its multipurpose utility in medicines and therapeutics. It is an exceptionally good source of phytoc...
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Full-text available
Yellow Himalayan raspberry or Hisalu/Hinsar (Rubus ellipticus), belonging to family Roseacae, is listed in top ten wild edible medicinal plant. It comprises about 1500 species distributed all over India as well as world. The fruit is round yellow cluster of druplets type and contains numerous compounds (protein, lipids, carbohydrates, fibre) and ph...
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Full-text available
Tannins are complex, astringent and water soluble phenolic compounds known to reduce the bioavailability of nutrients in gut. Furthermore, tannins pose some health consequences viz. antinutritional effect, reduced digestibility, mutagenic and carcinogenic effects and inducer, hepatotoxic activity and co-promoters of several diseases. However, recen...
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Full-text available
Mahua (Madhuca longifolia) belongs to family sapotaceae, is known for its sweet flowers which possess a lot of ethnic values among the tribal people for the development of various fermented and non-fermented food products. The non-fermented products include halwa, meethi puri, barfi whereas fermented products include mahua daaru or mahuli. Because...

Questions

Question (1)
Question
I am working on protein hydrolysates of fish and performing plastein reaction using alcalase at 60 degrees for 6 hours. Can anyone suggest me the concentration of enzyme in percentage or about the pros and cons of this!!!

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