Prodyut Kumar Paul

Effect of Sodium Substitution on Sensory and Quality Parameters in Mango Pickle

Arghya Mani & Prodyut Kumar Paul · International Research Journal of Pure and Applied Chemistry · 2020

Aims: An intensive study was conducted so as to find out the best salt combinations when NaCl was partially replaced with KCl and CaCl2 while curing mango pieces. Mango pickle contains 15-20% salt, the consumption of which cause hypertension and high blood pressure. This is due t...

Open access Research Article 10.9734/irjpac/2020/v21i1630259

Effects of Blanching on Nutrient Dynamics in Edible Shoots of Bambusa nutans Wall Ex Munro and Bambusa balcooa Roxb.

Mihir Ranjan Panda, Amarendra Nath Dey, Sumit Chakravarty, Asok Saha, Prodyut Kumar Paul & Manoj Kanti Debnath · International Journal of Environment and Climate Change · 2022

The effect of hot water blanching on proximate and mineral constitution of two edible bamboo shoots viz., Bambusa nutans and B. balcooa, was investigated in the eastern Himalayan Terai region of West Bengal, India. The proximate and mineral composition was determined at the labor...

Open access Research Article 10.9734/ijecc/2022/v12i1131160

Application of Different Dehydration Technology on Chrysanthemum for Quality Dry Flower Production under Terai Region of West Bengal, India

Manas Mandal, Yegireddy Ashok, Arpita Mandal Khan, Indrajit Sarkar, Jagadish Chandra Jana, Prodyut Kumar Paul, Somnath Mondal, Soumen Maitra, Anamay Sarkar, Bellapakonda Goutham Kishore & Trisha Sinha · International Journal of Plant & Soil Science · 2023

Flower is an integral part of human life and day by day the demand is increasing throughout the world. Though fresh flowers look attractive and become scented but it can’t be stored for long time, so, dry flower is the substitute of fresh flowers. Dry flowers are easy tohandle an...

Open access Research Article 10.9734/ijpss/2023/v35i183295