Yuvraj Khasherao Bhosale

@erp.iitkgp.ac.in

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

Yuvraj Khasherao Bhosale


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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
27

Scopus Publications

542

Scholar Citations

13

Scholar h-index

16

Scholar i10-index

Scopus Publications

  • Novel extraction of millet proteins, its functional properties, and purview in food sustainability: a review
    Priya Laxman Madiwal, Sanjay Salimath, Yuvraj Bhosale, Sangita Muchahary
    Discover Food, 2026
    Millets are gaining importance in the global context as they contain high protein and other nutritional values. Extraction and utilization of millet protein could be a valuable approach as a nutritious protein extract. Hence, this comprehensive review explores the nutrient contents, extraction of proteins (conventional and novel techniques), and functional roles of proteins in millet (viz., solubility, emulsifying, foaming, gelation, water holding capacity, adhesive properties). The functional properties of millet protein, comprising its solubility, foaming, emulsifying, and gelling qualities, are hugely influenced by the various processing parameters (viz., pH, temperature, and additives), for which novel methods for protein extraction have been effectively implemented. The review also contains potential applications in opportunities to tackle the critical issues of food security and sustainability. This systematic review illustrates a comparative overview of extraction methods, challenges, industrial applications because of their physico-chemical properties, and functional roles in food and human health will aid in the investigation of the functional qualities of millet protein in the field of pharmaceutical and food industries.
  • Incorporation of microcrystalline cellulose into extruded rice analogue: effects on the physicochemical, technofunctional, textural, cooking and structural properties, in vitro digestibility and estimated glycaemic index
    Malla Vandana, Siddharth Vishwakarma, Shubham Mandliya, Hari Niwas Mishra, Yuvraj Bhosale
    Sustainable Food Technology, 2026
    This work address low fiber content of rice by incorporating MCC in rice using extrusion. Study reveal extrusion's potential in adding fibers to rice analogues with minor changes in physical, techno-functional, rheological and structural properties.
  • PULSED ELECTRIC FIELD IN HURDLE TECHNOLOGY
    Pintu Choudhary, Sandhya Kumar, Sawinder Kaur, Yuvraj K. Bhosale
    Nonthermal Pulsed Electric Field Technology for the Food Industry, 2026
    Perishable foods tend to spoil in a short period of time, leading to qualitative and quantitative losses. Conventionally, various processing techniques are applied for the preservation of such perishable commodities. Conventional techniques mainly include thermal preservation, preservation with low temperature, and application of chemical preservatives. These techniques work on single principles for preservation. However, intense processing with conventional techniques appears with respective disadvantages, which mainly include nutrient degradation, change in sensory parameters, and reduction of commercial value. Taking these issues into account, a combination of different preservation techniques to preserve the food with different approaches at the same time is being applied, and the technique is termed as hurdle technology. The pulsed electric field (PEF) is a novel nonthermal technique that can inactivate the microbes as well as enzymes. PEF is having large commercialization ability and can also be used as a technique for food preservation in combination with other techniques, giving a hurdle effect. This chapter is focused on the applications of PEF in hurdle technology and discusses various advancements in the area.
  • Consumer Acceptance and Sensory Evaluation of Fortified Rice Kernels and Fortified Rice
    Yuvraj Bhosale, Ghumika Pandita, Chandrakant Genu Dalbhagat, V. R. Sinija, Hari Niwas Mishra
    Rice Fortification Technology Machinery and Quality Assurance, 2026
    Micronutrient malnourishment also known as hidden hunger is one of the major health concerns around the world. A deficiency that specifically involves iron deficiency is anaemia and is considered as a major public health concern. As a food-based remedy for iron-deficiency anaemia led to the development of fortified rice (FR) processed by blending fortified rice kernel with conventional rice in the 1:100 ratio. This has been unfolded as a promising strategy in which grinding, conditioning, extrusion and drying which incorporate the essential micronutrients, viz., Iron, Folic acid and Cyanocobalamin. It also focuses on delivering indistinguishable nutritional attributes with respect to the conventional rice. However, the perceptible differences such as aroma, taste, appearance and texture may somehow lead to a misinterpretation about its authenticity and give the impression of adulteration like malpractices. This chapter focuses on the sensory attributes as well as consumer perception of FR. Additionally, the advanced sensory analysis techniques are incorporated to accomplish huge sensory compatibility of FR with regular rice. The consumer awareness, communication and labelling strategies are adopted in such a way that long-term acceptability is achieved.
  • APPLICATIONS OF PULSED ELECTRIC FIELD FOR MILK PRODUCTS
    Yuvraj K Bhosale, Nalla Bhanu Prakash Reddy, Adity Bandhral, Sawinder Kaur, Pintu Choudhary, Preeti Birwal
    Nonthermal Pulsed Electric Field Technology for the Food Industry, 2026
    Milk and milk products are widely consumed worldwide throughout the age groups. However, the conventional processing of milk is known for its drawbacks, namely, slight changes in composition, nutritional degradation, and spore resistance during processing. The dairy industry is looking for novel techniques as the alternative to the thermal processing method due to increasing demand for a natural taste, rich in nutrition and safe food for consumption. Non-thermal processing has been researched and discussed, but commercial implementation plays a hurdle for industrial applications. Pulsed electric field (PEF) is emerged as the most efficient nonthermal technique alternative to traditional processing methods. This technique has less processing time at room temperature, and it has a minimum impact on components sensitive to heat and nutritional properties. It can be used for various applications in the dairy industry, such as inactivation of microbes and enzymes, enhancing the functional properties of dairy ingredients, reducing processing time, etc. Furthermore, PEF has the potential to extend the shelf life of various dairy products. It is considered as green technology, generates no waste, and is economically feasible as well as energy efficient process. This chapter is devoted to discussing the recent application of PEF for dairy products in terms of shelf life extension and value addition. The key focus will be microbial inactivation, enzyme activation, and modification of dairy ingredients such as protein and fat.
  • Plant and Machinery for Fortified Rice Kernels Manufacturing and Blending
    Siddharth Vishwakarma, Yuvraj Bhosale, Rakesh Kumar Raigar, Shubham Mandliya, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
    Rice Fortification Technology Machinery and Quality Assurance, 2026
    Rice fortification is an emerging process to address micronutrient deficiencies, particularly iron, folic acid, and vitamin B12, in India. This chapter outlines the various plant and machinery involved in the production of FRK and its process flowchart along with regrinding broken rice into fine flour, blending it with a vitamin-mineral premix, extrusion into rice-shaped kernels, drying, polishing, and blending with milled rice in a precise 1:100 ratio. The micropulverizer, mixers, twin-screw extruders, multilayer dryers, and blenders are the major machinery involved in manufacturing fortified rice. In addition, layout design, hygiene flow, and regulatory compliance with BIS and FSSAI standards are essential to ensure quality and safety. This chapter also discusses the different ways of automation using PLC, SCADA, and IoT to enable real-time monitoring, data logging, and traceability. The technical challenges faced by producers, specifically blending homogeneity, nutrient degradation, and equipment reliability, are delineated along with their solutions through process optimization and by following guidelines of BIS criteria for machinery. Future innovations may include inline nutrient sensors and blockchain-based digital traceability. These developments can help decentralize and scale FRK production with better precision and transparency. In conclusion, the combination of machinery with digital intelligence can improve the production capacity and quality of fortified rice and help to address micronutrient deficiencies.
  • Turmeric Leaf Essential Oil Extraction From Agricultural Wastes and its Potential Application in Active Packaging of Food Items
    K. R. Bharath, Yuvraj Bhosale Khasherao, Swarup Roy
    Waste and Biomass Valorization, 2025
  • A Review on Novel Techniques Used for Drying Medicinal Plants and Its Applications
    Ansu Sara Eapen, Yuvraj Khasherao Bhosale, Swarup Roy
    International Journal of Biomaterials, 2025
    The drying of medicinal plants is a crucial step in their processing since it preserves the active ingredients and increases their shelf life. Traditional drying methods often exhibit limitations such as extended drying time, loss of bioactive components, and decreased product quality. Novel drying methods have recently come to light as possible alternatives for drying medicinal plants. Reduced drying time, greater bioactive ingredient preservation, and improved product quality are just a few benefits of these novel methods. The bioactive components of medicinal plants can be preserved using these modern drying methods, which also provide possibilities for improved processing efficiency, less energy utilization, and increased product stability. However, while choosing a drying method, it is important to take into account the distinctive features of the medicinal plant, the desired quality attributes, and the economic feasibility. This review gives an overview of novel techniques such as microwave drying, vacuum drying, freeze drying, refractance window drying, Osmo drying, supercritical CO2 drying, and spray drying for drying medicinal plants and some potential applications.
  • Effect of drying techniques on phytochemical properties of Centella asiatica and its application in formulation of herbal yoghurt
    Ansu Sara Eapen, Athira R.S. Pillai, Yuvraj Khasherao Bhosale, Swarup Roy
    Food and Humanity, 2024
  • Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties
    Ghumika Pandita, Savvy Sharma, Irin Elsa Oommen, Nishchhal Madaan, Yuvraj Bhosale, Vivien Nagy, Ayaz Mukarram Shaikh, Béla Kovács
    Ultrasonics Sonochemistry, 2024
    Food security for the increasing global population is a significant challenge of the current times particularly highlighting the protein deficiencies. Plant-based proteins could be considered as alternate source of the protein. The digestibility and PDCASS value of these proteins are still a concern. Blue proteins, the new approach of utilizing the proteins from aquatic sources could be a possible solution as it contains all the essential amino acids. However, the conjugation of these proteins with fats and glycogen interferes with their techno-functional properties and consequently their applicability. The application of power ultrasound for extraction and modification of these proteins from aquatic sources to break open the cellular structure, increase extractability, alter the protein structure and consequently provide proteins with higher bioavailability and bioactive properties could be a potential approach for their effective utilization into food systems. The current review focuses on the application of power ultrasound when applied as extraction treatment, alters the sulphite and peptide bond and modifies protein to elevated digestibility. The degree of alteration is influenced by intensity, frequency, and exposure time. The extracted proteins will serve as a source of essential amino acids. Furthermore, modification will lead to the development of bioactive peptides with different functional applications. Numerous studies reveal that blue proteins have beneficial impacts on amino acid availability, and subsequently food security with higher PDCAAS values. In many cases, converted peptides give anti-hypertensive, anti-diabetic, and anti-oxidant activity. Therefore, researchers are concentrating on ultrasound-based extraction, modification, and application in food and pharmaceutical systems.
  • Recent advancements in development and application of microbial cellulose in food and non-food systems
    O. P. Shemil Shahaban, Bhosale Yuvraj Khasherao, Rafeeya Shams, Aamir Hussain Dar, Kshirod Kumar Dash
    Food Science and Biotechnology, 2024
  • Promising Processing Technologies for Allergenicity Reduction and Their Limitations and Perspectives
    Ghumika Pandita, Irin Elsa Oommen, Yuvraj Khasherao Bhosale
    Food Allergies Processing Technologies for Allergenicity Reduction, 2024
  • Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A Review
    Athira R. S. Pillai, Yuvraj Khasherao Bhosale, Swarup Roy
    International Journal of Food Science, 2024
  • Applications of High-Pressure Processing in Liquid Food Processing
    N. Bhanu Prakash Reddy, Yuvraj Bhosale Khasherao, Thivya Perumal, V. R. Sinija
    Non Thermal Technologies for the Food Industry Advances and Regulations, 2024
  • Hydrodynamic Cavitation and Its Applications in the Food Industries
    V. Athira, U. K. Aruna Nair, N. Bhanu Prakash Reddy, Yuvraj Bhosale Khasherao, V. R. Sinija
    Non Thermal Technologies for the Food Industry Advances and Regulations, 2024
  • Fruit based probiotic functional beverages: A review
    Pawade Mohit Manoj, Jenekar Rahi Mohan, Bhosale Yuvraj Khasherao, Rafeeya Shams, Kshirod K. Dash
    Journal of Agriculture and Food Research, 2023
  • Anthocyanin: Potential tool for diabetes management and different delivery aspects
    Savvy Sharma, Ghumika Pandita, Yuvraj Khasherao Bhosale
    Trends in Food Science and Technology, 2023
  • Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food
    Ghumika Pandita, Yuvraj K. Bhosale, Pintu Choudhary
    ACS Food Science and Technology, 2023
  • 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, V. R. Sinija
    Reviews in Environmental Science and Biotechnology, 2023
  • Pulses for health and their varied ways of processing and consumption in India - A review
    Sindumathi Gurusamy, C.S. Vidhya, Bhosale Yuvraj Khasherao, Akalya Shanmugam
    Applied Food Research, 2022
  • 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, V.R. Sinija
    Food Chemistry, 2022
  • 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, V. R. Sinija
    Waste and Biomass Valorization, 2022
  • 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, Vadakkepulppara Ramachandran Nair Sinija
    Food and Bioprocess Technology, 2022
  • 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, Sinija Vadakkepulppara Ramachandran
    International Journal of Food Engineering, 2022
  • 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, V.R. Sinija
    International Journal of Biological Macromolecules, 2021
  • Exploring the Effective Utilization of Shallot Stalk Waste and Tamarind Seed for Packaging Film Preparation
    P. Thivya, Y. K. Bhosale, S. Anandakumar, V. Hema, V. R. Sinija
    Waste and Biomass Valorization, 2021
  • Studies on assessment of safety and nutritional quality of shallot waste fractions
    Yuvraj Khasherao Bhosale, Shery Manakunnel Varghese, Perumal Thivya, Vincent Hema, Vadakkepulppara Ramachandran Sinija
    Journal of Food Processing and Preservation, 2021

RECENT SCHOLAR PUBLICATIONS

  • Novel extraction of millet proteins, its functional properties, and purview in food sustainability: a review
    PL Madiwal, S Salimath, Y Bhosale, S Muchahary
    Discover Food , 2026
    2026
  • Novel extraction of millet proteins, its functional properties, and purview in food sustainability
    PL Madiwal, S Salimath, Y Bhosale, S Muchahary
    2026
  • Applications Of Pulsed Electric Field For Milk Products
    YK Bhosale, NBP Reddy, A Bandhral, S Kaur, P Choudhary, P Birwal
    Nonthermal Pulsed Electric Field Technology for the Food Industry, 221-241 , 2026
    2026
  • Incorporation of microcrystalline cellulose into extruded rice analogue: effects on the physicochemical, technofunctional, textural, cooking and structural properties, in vitro …
    M Vandana, S Vishwakarma, S Mandliya, HN Mishra, Y Bhosale
    Sustainable Food Technology , 2026
    2026
    Citations: 1
  • A review on novel techniques used for drying medicinal plants and its applications
    AS Eapen, YK Bhosale, S Roy
    International Journal of Biomaterials 2025 (1), 4533070 , 2025
    2025
    Citations: 10
  • Modeling CHD processes
    G Pandita, BY Khasherao
    Conductive Hydro Drying of Foods, 333-361 , 2025
    2025
  • Effect of drying techniques on phytochemical properties of Centella asiatica and its application in formulation of herbal yoghurt
    AS Eapen, ARS Pillai, YK Bhosale, S Roy
    Food and Humanity 3, 100438 , 2024
    2024
    Citations: 7
  • Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties
    G Pandita, S Sharma, IE Oommen, N Madaan, Y Bhosale, V Nagy, ...
    Ultrasonics sonochemistry 111, 107087 , 2024
    2024
    Citations: 17
  • Promising Processing Technologies for Allergenicity Reduction and Their Limitations and Perspectives
    G Pandita, IE Oommen, YK Bhosale
    Food Allergies, 298-322 , 2024
    2024
  • Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A Review
    RSP Athira, YK Bhosale, S Roy
    International Journal of Food Science 2024 , 2024
    2024
    Citations: 19
  • 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 33 (7), 1529 , 2024
    2024
    Citations: 8
  • 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
    2024
    Citations: 2
  • 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
    2024
    Citations: 1
  • Fruit based probiotic functional beverages: A review
    PM Manoj, JR Mohan, BY Khasherao, R Shams, KK Dash
    Journal of Agriculture and Food Research 14, 100729 , 2023
    2023
    Citations: 38
  • Anthocyanin: Potential tool for diabetes management and different delivery aspects
    S Sharma, G Pandita, YK Bhosale
    Trends in Food Science & Technology 140, 104170 , 2023
    2023
    Citations: 26
  • 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
    2023
    Citations: 12
  • 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
    2022
    Citations: 14
  • 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
    2022
    Citations: 52
  • 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
    2022
    Citations: 55
  • A review on hydrogel: Classification, preparation techniques and applications
    U Sikarwar, BY Khasherao, D Sandhu
    Pharma. Innov 11, 1172-1179 , 2022
    2022
    Citations: 21

MOST CITED SCHOLAR PUBLICATIONS

  • 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
    2021
    Citations: 114
  • 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
    2022
    Citations: 55
  • 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
    2022
    Citations: 52
  • Fruit based probiotic functional beverages: A review
    PM Manoj, JR Mohan, BY Khasherao, R Shams, KK Dash
    Journal of Agriculture and Food Research 14, 100729 , 2023
    2023
    Citations: 38
  • 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
    2021
    Citations: 36
  • 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
    2016
    Citations: 33
  • Anthocyanin: Potential tool for diabetes management and different delivery aspects
    S Sharma, G Pandita, YK Bhosale
    Trends in Food Science & Technology 140, 104170 , 2023
    2023
    Citations: 26
  • 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
    2022
    Citations: 23
  • A review on hydrogel: Classification, preparation techniques and applications
    U Sikarwar, BY Khasherao, D Sandhu
    Pharma. Innov 11, 1172-1179 , 2022
    2022
    Citations: 21
  • Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A Review
    RSP Athira, YK Bhosale, S Roy
    International Journal of Food Science 2024 , 2024
    2024
    Citations: 19
  • 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
    2021
    Citations: 19
  • Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties
    G Pandita, S Sharma, IE Oommen, N Madaan, Y Bhosale, V Nagy, ...
    Ultrasonics sonochemistry 111, 107087 , 2024
    2024
    Citations: 17
  • 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
    2022
    Citations: 14
  • 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
    2023
    Citations: 12
  • A review on novel techniques used for drying medicinal plants and its applications
    AS Eapen, YK Bhosale, S Roy
    International Journal of Biomaterials 2025 (1), 4533070 , 2025
    2025
    Citations: 10
  • 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
    2022
    Citations: 10
  • 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
    2022
    Citations: 9
  • 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 33 (7), 1529 , 2024
    2024
    Citations: 8
  • Effect of aril browning on physicho-chemical properties of pomegranate
    K Darsana, K Bhosale Yuvraj, VR Sinija
    International Journal of Environmental Science and Technology 5, 1116-26 , 2016
    2016
    Citations: 8
  • Effect of drying techniques on phytochemical properties of Centella asiatica and its application in formulation of herbal yoghurt
    AS Eapen, ARS Pillai, YK Bhosale, S Roy
    Food and Humanity 3, 100438 , 2024
    2024
    Citations: 7

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 …
Cite Label Delete
[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.