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Vinod Modi

Vinod Modi
Amity University, India

Amity Institute of Food Technology

 

Scopus profile: link

 

 

Selected Publications:

1. 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 

2. 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 

3. 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 

4. 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 

5. 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 

6. 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 

7. 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