Vinod Modi

Amity University, India
Amity Institute of Food Technology

Scopus profile: link
Web of Science profile: link

Selected Publications:

  1. Kaur, M., Modi, V. K., Sharma, H. K. (2022). Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel. Journal of Food Science and Technology. doi: https://doi.org/10.1007/s13197-022-05535-9

  2. Kaur, M., Modi, V. K., Sharma, H. K. (2022). Effect of carbonation and ultrasonication assisted hybrid drying techniques on physical properties, sorption isotherms and glass transition temperature of banana (Musa) peel powder. Powder Technology, 396, 519–534. doi: https://doi.org/10.1016/j.powtec.2021.11.006

  3. Kumar, M., Guleria, S., Chawla, P., Khan, A., Modi, V. K., Kumar, N., Kaushik, R. (2020). Anti-obesity efficacy of the selected high altitude Himalayan herbs: in vitro studies. Journal of Food Science and Technology, 57(8), 3081–3090. doi: https://doi.org/10.1007/s13197-020-04341-5

  4. Kamani, M. H., Meera, M. S., Bhaskar, N., Modi, V. K. (2019). Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 56 (5), 2660–2669. doi: http://doi.org/10.1007/s13197-019-03754-1 

  5. Ramya, N. S., Prabhasankar, P., Gowda, L. R., Modi, V. K., Bhaskar, N. (2014). Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat. Journal of Aquatic Food Product Technology, 24 (6), 582–596. doi: https://doi.org/10.1080/10498850.2013.796581 

  6. Das, R., Pawar, D. P., Modi, V. K. (2011). Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50 (2), 284–292. doi: https://doi.org/10.1007/s13197-011-0350-z 

  7. Pawar, D. P., Boomathi, S., Hathwar, S. C., Rai, A. K., Modi, V. K. (2011). Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology, 50 (2), 381–386. doi: https://doi.org/10.1007/s13197-011-0331-2 

  8. Hathwar, S. C., Rai, A. K., Modi, V. K., Narayan, B. (2011). Characteristics and consumer acceptance of healthier meat and meat product formulations – a review. Journal of Food Science and Technology, 49 (6), 653–664. doi: https://doi.org/10.1007/s13197-011-0476-z 

  9. Pawar, D. P., Das, R. M., Modi, V. K. (2011). Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology, 49 (4), 475–781. doi: https://doi.org/10.1007/s13197-011-0292-5 

  10. Prasad, B., Rashmi, M. D., Yashoda, K. P., Modi, V. K. (2010). Effect of casein and oat flour on physicochemical and oxidative processes of cooked chicken kofta. Journal of Food Processing and Preservation, 35 (3), 359–368. doi: https://doi.org/10.1111/j.1745-4549.2009.00475.x 

  11. Modi, V. K., Yashoda, K. P., Bhaskar, N., Mahendrakar, N. S. (2009). Effect of carrageenan and oat flour on storage characteristics of fried mutton kofta. Journal of Food Processing and Preservation, 33 (6), 763–776. doi: https://doi.org/10.1111/j.1745-4549.2008.00309.x