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PROFILE

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Department of Livestock Products Technology


Dr. Anita


DESIGNATION:Associate Professor
QUALIFICATION:Ph.D.
SPECIALISATION:Meat Technology
EMAIL:dranitaarya[at]gmail[dot]com
CONTACT NO.:+91-9411159836
Research Areas/ Areas of Interest

  • Natural food preservatives, Food microbiology
    • Research Projects

  • ICAR-SRF, Completed University funded project as PI
    • Selected Research Publications

    1. Anita, Mendi ratta, S.K., Agarwal, R.K., Bharti, S.K., T.P. (2016). Quality evaluation of hurdle treated chicken sandwich spread applying different processing variables. Indian Journal of Poultry Science, 50(2), 197-202

    2. Arya, A., Mendiratta, S. K., Singh, T. P., Agarwal, R., & Bharti, S. K. (2017). Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology. Journal of food science and technology, 54(13), 4220-4228.

    3. Arya, A., Mendiratta, S. K., Agarwal, R. K., Bharti, S. K., & Umarao, P. (2019). Antimicrobial profile and organoleptic acceptability of some essentials oils and their blends in hurdle treated chicken meat spread. International Journal of current microbiology and applied sciences. 8(9), 2162-2177.

    4. Bharti, S. K., Pathak, V., Alam, T., Arya, A., Singh, V. K., Verma, A. K., & Rajkumar, V. (2020). Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage. Journal of Food Science, 85(9), 2857-2865.

    5. Bharti, S. K., Pathak, V., Arya, A., Alam, T., Rajkumar, V., & Verma, A. K. (2021). Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization. Journal of Food Processing and Preservation, 45(2), e15153

    6. Arya, A., Bisht,S, Bharti S. K Quality evaluation of traditional organ meat product Bhutwa of Uttrakhand containing natural antioxidants: An approach towards goat by-products value addition" (Manuscript Number: IJLR-2019-09-346, Indian Journal of livestock research.

    7. Umaraw, P., Chauhan, G., Mendiratta, S. K., Verma, A. K., & Arya, A. (2020). Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature. Journal of Food Processing and Preservation, 44(4), e14375.

    8. Bharti, S. K., Pathak, V., Arya, A., Alam, T., Rajkumar, V., & Verma, A. K. (2020) Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization. Journal of Food Processing and Preservation, e15153
    PG Student Guided

  • Guided 4 PG Students