Yuvraj Khasherao Bhosale

@erp.iitkgp.ac.in

Research Engineer in Department of Agricultural and Food Engineering
IIT KHARAGPUR, WEST BENGAL

https://researchid.co/bhosaleyk

EDUCATION

PhD in Food Process Engineering

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Chemistry, Agricultural and Biological Sciences, General Biochemistry, Genetics and Molecular Biology

Scopus Publications

185

Scholar Citations

Scholar h-index

Scholar i10-index

Scopus Publications

Fruit based probiotic functional beverages: A review
Pawade Mohit Manoj, Jenekar Rahi Mohan, Bhosale Yuvraj Khasherao, Rafeeya Shams, and Kshirod K. Dash
Elsevier BV

Anthocyanin: Potential tool for diabetes management and different delivery aspects
Savvy Sharma, Ghumika Pandita, and Yuvraj Khasherao Bhosale
Elsevier BV

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food
Ghumika Pandita, Yuvraj K. Bhosale, and Pintu Choudhary
American Chemical Society (ACS)

Recent advances and perspectives for effective utilization of onion solid waste in food packaging: a critical review
P. Thivya, N. Bhanu Prakash Reddy, K. Bhosale Yuvraj, and V. R. Sinija
Springer Science and Business Media LLC

Pulses for health and their varied ways of processing and consumption in India - A review
Sindumathi Gurusamy, C.S. Vidhya, Bhosale Yuvraj Khasherao, and Akalya Shanmugam
Elsevier BV

Study on the characteristics of gluten/alginate-cellulose/onion waste extracts composite film and its food packaging application
P. Thivya, Y.K. Bhosale, S. Anandakumar, V. Hema, and V.R. Sinija
Elsevier BV

Valorisation and Characterization of Allium cepa var. aggregatum Biowastes for the Production of Microcrystalline Cellulose
Shery M. Varghese, Yuvraj Khasherao Bhosale, U. K. Aruna Nair, V. Hema, and V. R. Sinija
Springer Science and Business Media LLC

Effect of Radiofrequency Pre-treatment on the Extraction of Bioactives from Clitoria ternatea and Hibiscus rosa sinensis and Insights to Enzyme Inhibitory Activities
Nitthya Kochadai, Bhosale Yuvraj Khasherao, and Vadakkepulppara Ramachandran Nair Sinija
Springer Science and Business Media LLC

Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies
Yuvraj K. Bhosale, Thivya Perumal, Shery M. Varghese, Hema Vincent, and Sinija Vadakkepulppara Ramachandran
Walter de Gruyter GmbH
Abstract Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from 48.00% in control to 60.26% in 30% flower substitution and further decreases to 51.28% at 50%. Pasting properties reduced at higher SWP substitution and the highest drop in peak viscosity was observed at Stalk-50 (457.33 cP). Subsequently, developed functional cookies showed enhanced fiber, ash, total phenol, and total flavonoids with 3, 2, 7, and 5 fold, respectively. Cookies developed with higher substitution were of darker color and higher hardness and fracturability. Sensory evaluation with fuzzy analysis revealed better acceptance for stalk and petiole (10%) and peel (5%) of final cookies with elevated nutritional value.

Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce
P. Thivya, Y.K. Bhosale, S. Anandakumar, V. Hema, and V.R. Sinija
Elsevier BV

Exploring the Effective Utilization of Shallot Stalk Waste and Tamarind Seed for Packaging Film Preparation
P. Thivya, Y. K. Bhosale, S. Anandakumar, V. Hema, and V. R. Sinija
Springer Science and Business Media LLC

Studies on assessment of safety and nutritional quality of shallot waste fractions
Yuvraj Khasherao Bhosale, Shery Manakunnel Varghese, Perumal Thivya, Vincent Hema, and Vadakkepulppara Ramachandran Sinija
Hindawi Limited

RECENT SCHOLAR PUBLICATIONS

Recent advancements in development and application of microbial cellulose in food and non-food systems
OPS Shahaban, BY Khasherao, R Shams, AH Dar, KK Dash
Food Science and Biotechnology, 1-12 2024

Applications of High-Pressure Processing in Liquid Food Processing
NBP Reddy, YB Khasherao, T Perumal, VR Sinija
Non-Thermal Technologies for the Food Industry, 216-231 2024

Hydrodynamic Cavitation and Its Applications in the Food Industries
V Athira, UKA Nair, NBP Reddy, YB Khasherao, VR Sinija
Non-Thermal Technologies for the Food Industry, 184-199 2024

Anthocyanin: Potential tool for diabetes management and different delivery aspects
S Sharma, G Pandita, YK Bhosale
Trends in Food Science & Technology, 104170 2023

Fruit based probiotic functional beverages: A review
PM Manoj, JR Mohan, BY Khasherao, R Shams, KK Dash
Journal of Agriculture and Food Research, 100729 2023

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food
G Pandita, YK Bhosale, P Choudhary
ACS Food Science & Technology 3 (4), 592-599 2023

Recent advances and perspectives for effective utilization of onion solid waste in food packaging: a critical review
VR Thivya, P., Bhanu Prakash Reddy, N., Bhosale Yuvraj, K., & Sinija
Reviews in Environmental Science and Bio/Technology, 1-25 2022

Pulses for health and their varied ways of processing and consumption in India-A review
S Gurusamy, CS Vidhya, BY Khasherao, A Shanmugam
Applied Food Research 2 (2), 100171 2022

Study on the characteristics of gluten/alginate-cellulose/onion waste extracts composite film and its food packaging application
P Thivya, YK Bhosale, S Anandakumar, V Hema, VR Sinija
Food Chemistry 390, 133221 2022

Valorisation and Characterization of Allium cepa var. aggregatum Biowastes for the Production of Microcrystalline Cellulose
SM Varghese, YK Bhosale, UK Aruna Nair, V Hema, VR Sinija
Waste and Biomass Valorization 13 (4), 1931-1944 2022

Effect of Radiofrequency Pre-treatment on the Extraction of Bioactives from Clitoria ternatea and Hibiscus rosa sinensis and Insights to Enzyme Inhibitory Activities
N Kochadai, BY Khasherao, VRN Sinija
Food and Bioprocess Technology 15 (3), 571-589 2022

Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies
YK Bhosale, T Perumal, SM Varghese, H Vincent, SV Ramachandran
International Journal of Food Engineering 18 (1), 27-39 2022

Development of low alcoholic wine using tender coconut and tender palmyra as a novel source and its quality evaluation.
N Kochadai, R Mahendran, YK Bhosale, H Vincent, SVR Nair
2021

Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce
P Thivya, YK Bhosale, S Anandakumar, V Hema, VR Sinija
International Journal of Biological Macromolecules 188, 790-799 2021

Exploring the effective utilization of shallot stalk waste and tamarind seed for packaging film preparation
P Thivya, YK Bhosale, S Anandakumar, V Hema, VR Sinija
Waste and Biomass Valorization 12 (10), 5779-5794 2021

Studies on assessment of safety and nutritional quality of shallot waste fractions
YK Bhosale, SM Varghese, P Thivya, V Hema, VR Sinija
Journal of Food Processing and Preservation 45 (2), e15147 2021

Physicochemical changes during ripening of red banana
A Mohapatra, B Yuvraj, S Shanmugasundaram
International Journal of Science, Environment and Technology 5 (3), 1340-1348 2016

EFFECT OF ARIL BROWNING ON PHYSICHO-CHEMICAL PROPERTIES OF POMEGRANATE
K Darsana, K Bhosale Yuvraj, VR Sinija
International Journal of Science, Environment and Technology 5, 1116-1126 2016

Applications of Ultrasound in Meat and Fish Processing
BY Khasherao, NS Mahendra, VR Sinija

Effective utilization of onion waste and studies on its applicability in food system
B YUVRAJ KHASHERAO
Coimbatore

MOST CITED SCHOLAR PUBLICATIONS

Physicochemical changes during ripening of red banana
A Mohapatra, B Yuvraj, S Shanmugasundaram
International Journal of Science, Environment and Technology 5 (3), 1340-1348 2016
Citations: 25

Studies on assessment of safety and nutritional quality of shallot waste fractions
YK Bhosale, SM Varghese, P Thivya, V Hema, VR Sinija
Journal of Food Processing and Preservation 45 (2), e15147 2021
Citations: 15

Pulses for health and their varied ways of processing and consumption in India-A review
S Gurusamy, CS Vidhya, BY Khasherao, A Shanmugam
Applied Food Research 2 (2), 100171 2022
Citations: 11

Fruit based probiotic functional beverages: A review
PM Manoj, JR Mohan, BY Khasherao, R Shams, KK Dash
Journal of Agriculture and Food Research, 100729 2023
Citations: 4

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food
G Pandita, YK Bhosale, P Choudhary
ACS Food Science & Technology 3 (4), 592-599 2023
Citations: 4

EFFECT OF ARIL BROWNING ON PHYSICHO-CHEMICAL PROPERTIES OF POMEGRANATE
K Darsana, K Bhosale Yuvraj, VR Sinija
International Journal of Science, Environment and Technology 5, 1116-1126 2016
Citations: 4

Anthocyanin: Potential tool for diabetes management and different delivery aspects
S Sharma, G Pandita, YK Bhosale
Trends in Food Science & Technology, 104170 2023
Citations: 3

Development of low alcoholic wine using tender coconut and tender palmyra as a novel source and its quality evaluation.
N Kochadai, R Mahendran, YK Bhosale, H Vincent, SVR Nair
2021
Citations: 2

Publications

Pulses for health and their varied ways of processing and consumption in India-a review Bhosale Yuvraj Khas...
S Gurusamy, CS Vidhya, BY Khasherao… - Applied Food …, 2022 - Elsevier
In India, pulses have been cultivated for millennia and served as an essential part of diet
owing to its nutritional quality in terms of protein content. Apart from protein, there are …
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[PDF]
Effect of aril browning on physicho‐chemical properties of pomegranate Bhosale Yuvraj Khas...
K Darsana, K Bhosale Yuvraj… - International Journal of …, 2016 -
India is one of the major producer of pomegranate but the quantity which is been is exported
is very low due to lack of quality in fruit and lack of technology for sorting internally defective …
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[PDF]
Effect of shallot waste (Allium cepa L. var. aggregatum) and their extracts on quality of developed pasta Bhosale Yuvraj Khas...
BY Khasherao, V Hema, VR Sinija - 2021 -
Onion is one of the major food commodity that is cultivated and consumed throughout the
world. Shallot onion is a variety that is distinctly known for the pungency and the flavor. The …
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[PDF]
Effect of different treatment on the quality attribute of composite flour from kodo millet & almond used in the development of pellet through compression moulding … Bhosale Yuvraj Khas...
PA Murlidhar, BY Khasherao, V Hema - 2021 - thepharmajournal.