Fields of interest:
Food engineering, Bio-processing, Food science, Extraction, Extrusion, drying, Microbial fuel cell, Food processing
Nagalakshmi, A., Mitra, P., and Meda, V. 2014. Color, mechanical and microstructural properties of vacuum assisted microwave dried Saskatoon berries. International Journal of Food Properties, 17, 2142-2156.
Mitra, P., Meda, V., and Green, R. 2013. Effect of Drying Techniques on the Retention of Antioxidant Activities of Saskatoon Berries. International Journal of Food Studies. 2(2), 224-237.
Mitra, P., and Hill, G. A. 2012. Continuous Microbial Fuel Cell Using a Photoautotrophic Cathode and a Fermentative Anode. Canadian Journal of Chemical Engineering. 90 (4), 1006-1010.
Sasi, D., Mitra, P., Vigueras, A and Hill G. A. 2011. Growth kinetics and lipid production using Chlorella vulgaris in a circulating loop photobioreactor. Journal of Chemical Technology and Biotechnology. 86 (6), 875-880.
Mitra, P., Yoo, D. S. and Chang, K.S. 2011. kaempferol extraction from Cuscuta reflexa using supercritical carbon dioxide and separation of kaempferol from the extracts. International Journal of Food Engineering. 7(4), Article 9.
Mitra, P., Barman, P.C. and Chang, K.S. 2011. Coumarin Extraction from Cuscuta reflexa using Supercritical Fluid Carbon Dioxide and Development of an Artificial Neural Network Model to Predict the Coumarin Yield. Food and Bioprocess Technology. 4 (5), 737-744.
Mitra, P., Ramaswamy, H.S. and Chang, K. S. 2009. Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil, Journal of Food Engineering. 95, 2008-2013.
Mitra, P and Meda, V. 2009. Optimization of Microwave-vacuum Drying Parameters of Saskatoon Berries using Response Surface Methodology (RSM). Drying Technology. 27, 1089-1096.
Mitra, P., and Chang, K.S. 2007. Optimization of Processing Parameters for Green Banana Chips and Packaging with Polyethylene Bags. Food Science and Biotechnology 16(6), 889-893.
Mitra, P., Uddin, M. B., Kim E. M. and Chang, K.S. 2007. Processing of Yogurts Enriched with Mango, Papaya and Banana. Food Engineering Progress.11 (4), 261-270.