Nikhil Kumar Mahnot [ Food Science Project ]

Nikhil Kumar Mahnot [ Food Science Project ]

Assistant Professor

MTech (Tezpur)

Food Processing and Technology

Department of Bioengineering and Technology
Gauhati University, Guwahati, 781014
Email:- nikhil.mahnot@gauhati.ac.in

  •  Food Processing and Technology
  •  NonThermal/Novel Processing and Technology
  •  Juice preservation

  • Food Chemistry
  • Instrumental Methods in Food Analysis.
  • Emerging Trends in Food Processing.
  • Food Engineering
  • Post Harvest Technology of Plantation Products
  • Food and Industrial Microbiology
  • Food Product Development and sensory evaluation.
  • Dairy Chemistry and Dairy Products.
  • Food-Packaging Principles and Practice.

 1. Inactivating pathogenic microorganism using cold plasma. (Pending)
Inventors: Nikhil Kumar Mahnot & Kevin M. Keener.
Application number: WO2017200930A1
Date of application: 19/05/2016 (USPTO)

1. Best Graduate at the Dpt. of Botany , Cotton College, 2009.

2. Gold Medalist -M.Tech in Food processing and Technology (Tezpur university), 2012.

3. DST INSPIRE Fellow for pursuing Ph.D, 2012.

4. Nehru-Fulbright Fellow - Purdue University , Indiana, USA, 2015.
 

1. Purkayastha, M.D., Kalita, D., Mahnot, N.K ., Mahanta, C.L., Mandal, M., & Chaudhuri, M.K. (2012). Effect of L-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4 C. Innovative Food Science & Emerging Technologies 16, 69-79. 

2. Mahnot, N.K., Kalita, D., Mahanta, C.L.,& Chaudhuri, M.K. (2014). Effect of additives on the quality of tender coconut water processed by nonthermal two stage microfiltration technique. LWT-Food Science and Technology, 59 (2), 1191-1195.

3. Saikia, S., Mahnot, N.K.,  & Mahanta, C.L. (2015). Effect of spray drying on four fruit juices on physiochemical, phytochemical and antioxidant properties. Journal of Food Processing and Preservation, 39(6), 1656-1664.

4. Saikia, S., Mahnot, N.K., & Mahanta, C.L. (2015). Optimization of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chemistry, 117, 144-152.

5. Saikia, S., Mahnot, N.K., & Mahanta, C.L. (2016). A comparative study on the effect of conventional thermal pasteurization, microwave, ultrasound treatments on the antioxidant activity of five fruit juices. Food Science and Technology International, 22(4), 288-301.

6. Saikia, S., Mahnot, N.K., & Mahanta, C.L. (2016).Phytochemical content and antioxidant activities of thirteen fruits of Assam, India. Food Bioscience, 13, 15-20.

7. Saikia, S., Mahnot, N.K., Mahanta, C.L., Chattopadhyay, P., & Agnihotri, A. (2018). Optimization of carambola pomace fibre fortified mix fruit beverage powder, its characterization and in vivo study. Journal of Saudi Society of Agricultural Sciences. https://doi.org/10.1016/j.jssas.2018.03.006

8. Mahnot, N.K., Mahanta, C.L., Keener, K.M., Misra, N.N. (2019). Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP), Food Chemistry 284, 303-311https://doi.org/10.1016/j.foodchem.2019.01.084 

9. Mahnot, N.K., Saikia, S. & Mahanta, C.L. (2018). Quality characterization and effect of sonication time on bioactive properties of honey from North East India. Journal of Food Science and Technology, 56(2), 724. https://doi.org/10.1007/s13197-018-3531-1