Anil Shankarrao Nandane

@adit.ac.in

Associate Professor, Dept of Food Processing Technology
A.D. Patel Institute of Technology

Anil Shankarrao Nandane


               Download Compact PDF  
https://researchid.co/anilnandane
13

Scopus Publications

479

Scholar Citations

11

Scholar h-index

11

Scholar i10-index

Scopus Publications

  • Global Organization Contributions to Brain-Boosting Foods
    Anil S. Nandane
    Brain Foods Nutrition to Optimize Cognitive Performance, 2026
    The World Health Organization describes brain health as the support of optimal brain development, cognitive function, and overall well-being throughout an individual’s life span. This perspective emphasizes that brain health is more than merely the absence of illness; it adopts a person-centered approach that includes promotion, prevention, treatment, care, and rehabilitation. Although there is ongoing debate about the precise definition of brain health, its importance for overall physical, mental, and social well-being as well as productivity, creativity, and resilience in facing life’s challenges is universally acknowledged in this chapter. Various organizations that are involved in generating brain-boosting foods are discussed in detail in this chapter.
  • Impact of Extrusion Process on the Macro- and Micro-nutrient in Extruded Food Products: Challenges and Future Trends
    Anil S. Nandane, Pravin M. Ganorkar, Rahul C. Ranveer, Hrishikesh Patil, Fahad Al-Asmari, Papungkorn Sangsawad, Nilesh Nirmal, Fatih Ozogul
    Food and Bioprocess Technology, 2025
  • Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder
    Foram Sirodariya, Ajay R. Tapre, Anil S. Nandane
    Journal of Food Science and Technology, 2025
  • QUALITY ASSURANCE OF PROCESSED PRODUCTS FROM YAK MILK
    Anil S. Nandane
    Yak Milk Processing Methods and Production Technology, 2025
    Yaks generally live in harsh climates in the mountainous regions of Central Asia, at altitudes of 2500–6000 meters above sea level, and can withstand temperatures as low as –40°C and pressure as high as 550 hPa. Yak milk is unique for its high nutritional content, which makes it a good food. It is useful for producing food for newborns, the elderly, and some people with special needs. Yak milk is an important part of the daily diet of herders. For hundreds of years, herders have used milk to make chhurpi (soft and hard varieties), ghee, butter (mar), and other fermented products that are an important food source, especially for people living in the mountains. In recent years, yak milk and yak milk products such as yoghurt and cheese have become increasingly popular. Since yak lactation is seasonal, yak milk production is very limited. Therefore, from a legal, consumer protection, and consumer confidence perspective, it is important to ensure that yak milk products do not contain cow milk to ensure the milk is good. Today, many analytical methods have been developed to determine the differences between different types of milk in dairy products. Infrared spectroscopy is used to analyze the quality of goat or sheep milk. High-performance liquid chromatography combined with electrospray ionization mass spectrometry was used for the detection of cow milk in goat milk.
  • Value Addition of Vegetable Processing Waste
    Anil S. Nandane
    Wealth Out of Food Processing Waste Ingredient Recovery and Valorization, 2024
    Food waste occurs at different stages, such as the farm, processing line, storage, transportation, and utilization. There are four types of vegetable waste subtypes: grains (such as brewing grains, wheat bran, and rice external layer), roots and stolons (e.g., potato skins, sugar beet), legumes and oilseeds (which include sunflower seeds, soybean seeds, as well as pressed olive residue), and vegetables and fruits (e.g., orange rind, grape pomace, apple skin, tomato pomace). To effectively utilize this food waste into value-added products, there is a necessity to introduce methods and techniques for it. These food waste sources are rich in various bioactive compounds, including biofuel, bioenergy, antibiotics, and enzymes. Therefore, in this chapter various methods employed for the transformation of vegetable waste into value-added products were discussed in detail.
  • Processing and storage of cereal proteins
    Anil Shankarrao Nandane, Ajay Ramesh Tapre, Rahul Chudaman Ranveer, Nikheel Bhojraj Rathod
    Plant Based Proteins Sources Extraction Applications Value Chain and Sustainability, 2024
  • Storage stability of microencapsulated anthocyanin extracted from kokum (Garcinia indica) rind
    R.C. Ranveer, N.B. Rathod, A.S. Nandane, A.K. Sahoo, P.M. Ganorkar
    Food Research, 2022
    The present research aimed to study the storage stability of microencapsulated anthocyanin. The anthocyanin was extracted from kokum processing industry waste and microencapsulated by spray drying. The effect of different process variables like core (i.e., anthocyanin) to wall (i.e., maltodextrin) ratio, inlet temperature and feed rate on encapsulation efficacy (EE) and Encapsulation yield (EY) was observed. The storage stability of anthocyanin was carried out by subjecting it to different storage conditions like the presence and absence of air, sunlight, room temperature, and refrigeration condition. The maximum EE (82.2±0.95%), and EY (92.6±0.86%) were recorded at the core to wall ratio (1:3), inlet temperature (140°C), and feed rate (2 mL/mins). The highest retention was recorded in encapsulated anthocyanin stored in refrigerated conditions (R2 = 0.982), with a half-life of 245.77 weeks, and a D value of 354.57 weeks. This concludes that the stability of anthocyanin was increased due to encapsulation
  • Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta crantz)
    K.A. Dolas, R.C. Ranveer, A.R. Tapre, A.S. Nandane, A.K. Sahoo
    Food Research, 2020
    Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR Image of starch and modified starch showed the typical peaks for the starch backbone. The O-H (alcohol) stretching band in the region 3500–3000 cm-1 was found to be broadened and became less sharp, strong and broad in the spectra of the native and chemical modified starch, in comparison to that of the enzyme modified starch. Functional properties of starch such as water-binding capacity and solubility of starch granules increased by chemical and enzymatic modification.
  • Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations
    Rudri K. Dave, T. V. Ramana Rao, A. S. Nandane
    Journal of Food Science and Technology, 2017
  • Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology
    A. S. Nandane, Rudri K. Dave, T. V. Ramana Rao
    Journal of Food Science and Technology, 2017
  • RSM-Based Optimization of Edible-Coating Formulations for Preserving Post-Harvest Quality and Enhancing Storability of Phalsa (Grewia asiatica L.)
    Rudri Dave, T. V. Ramana Rao, A. S. Nandane
    Journal of Food Processing and Preservation, 2016
  • Study of mechanical properties of soy protein based edible film as affected by its composition and process parameters by using RSM
    Anil S. Nandane, Rajeevkumar Jain
    Journal of Food Science and Technology, 2015
  • Optimization of the formulation of bio-active throat soothing lozenges
    Journal of the Institution of Engineers India Chemical Engineering Division, 2009

RECENT SCHOLAR PUBLICATIONS

  • Impact of extrusion process on the macro-and micro-nutrient in extruded food products: challenges and future trends
    AS Nandane, PM Ganorkar, RC Ranveer, H Patil, F Al-Asmari, ...
    Food and Bioprocess Technology 18 (8), 6939-6963 , 2025
    2025
    Citations: 16
  • Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder
    F Sirodariya, AR Tapre, AS Nandane
    Journal of Food Science and Technology 62 (2), 292-299 , 2025
    2025
    Citations: 6
  • Processing and storage of cereal proteins
    AS Nandane, AR Tapre, RC Ranveer, NB Rathod
    Plant-Based Proteins, 81-95 , 2025
    2025
  • Antioxidative effects of subtropical fruits rich in anthocyanins
    AS Nandane, RC Ranveer
    Anthocyanins in Subtropical Fruits, 149-159 , 2023
    2023
    Citations: 1
  • Effect of Flaxseed Oil Inclusion and Extrusion Cooking Parameters on Extruded Snack-food Physical and Functional Properties
    PM Ganorkar, PK Desai, RC Ranveer, AS Nandane
    European Journal of Nutrition & Food Safety 12 (12), 112-122 , 2020
    2020
    Citations: 1
  • Effect of starch modification on physicochemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz)
    KA Dolas, RC Ranveer, AR Tapre, AS Nandane, AK Sahoo
    Food Research 4 (4), 1265-1271 , 2020
    2020
    Citations: 24
  • Optimization of Formulation and Process Parameters for Soy Protein-Based Edible Film Using Response Surface Methodology.
    ASNRK Jain
    Journal of Packaging Technology and Research 2 (3), 203-210 , 2018
    2018
    Citations: 25
  • Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations
    TVRRASN Rudri Dave
    J Food Sci Technol 54 (12), 1-11 , 2017
    2017
    Citations: 97
  • Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology
    RKDTVRR A. S. Nandane
    J Food Sci Technol 54 (1), 1-8 , 2017
    2017
    Citations: 85
  • RSM-based optimization of edible-coating formulations for preserving post-harvest quality and enhancing storability of phalsa (grewia asiatica l.)
    TVRRASN Rudri Dave
    Journal of Food Processing and Preservation 40, 509-520 , 2016
    2016
    Citations: 30
  • Study of mechanical properties of soy protein based edible film as affected by its composition and process parameters by using RSM
    AS Nandane, R Jain
    Journal of food science and technology 52 (6), 3645-3650 , 2015
    2015
    Citations: 92
  • Soy Protein Isolate Based Edible Packaging:Study of Coating Application and Film Properties
    ASNRK Jain
    Scholar's Press, Germany , 2014
    2014
  • Development of Active Modified Atmosphere Lab Scale Setup to Study the Effect on Shelf-life of Banana (var. ‘Robusta’)
    ASN Aditya Madan, R. K. Jain
    Research & Reviews: Journal of Food Science & Technology 3 (1), 1-10 , 2014
    2014
    Citations: 13
  • Development and optimization of edible coating formulations for improving postharvest quality of pear (Pyrus communis. L. cv ‘Babughosa’) using RSM
    TVRRASN Rudri Dave
    National Conference of Plant Physiology-2013 , 2013
    2013
  • Designing and Developing a RTS Convenience Snack for Diabetics
    ASNSB Ruby Balchandani
    International Journal of Clinical Case Reports, 3 (1) , 2013
    2013
  • Prof. FPT Department, and Principal AD Patel Institute of Technology
    AS Nandane, M Tech, RK Jain
    2012
  • APPLICATION OF COMPOSITE EDIBLE COATING FOR FRESH FRUITS AND VEGETABLES AND DEVELOPMENT OF PROTEIN BASED EDIBLE FILM
    AS Nandane
    SARDAR PATEL UNIVERSITY VALLABH VIDYANAGAR-388 120 ANAND, GUJARAT (INDIA) , 2012
    2012
  • “Reverse osmosis for fruit juice concentration- A review
    ANAT Pravin Ganorkar
    Research and Reviews: Journal of Food Science and Technology 1 (1), 23-36 , 2012
    2012
    Citations: 16
  • “Value Addition of Fruits and Vegetable by Edible Packaging: Scope and Constraints
    ASNRK Jain
    Research and Reviews: Journal of Food Science and Technology 1 (1), 37-47 , 2012
    2012
  • Value Addition of Fruits and Vegetable by Edible Packaging: Scope and Constraints
    ASNRK Jain
    National Symposium on Emerging Innovative Technologies for Assurance of … , 2011
    2011

MOST CITED SCHOLAR PUBLICATIONS

  • Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations
    TVRRASN Rudri Dave
    J Food Sci Technol 54 (12), 1-11 , 2017
    2017
    Citations: 97
  • Study of mechanical properties of soy protein based edible film as affected by its composition and process parameters by using RSM
    AS Nandane, R Jain
    Journal of food science and technology 52 (6), 3645-3650 , 2015
    2015
    Citations: 92
  • Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology
    RKDTVRR A. S. Nandane
    J Food Sci Technol 54 (1), 1-8 , 2017
    2017
    Citations: 85
  • Effect of composite edible coating on physicochemical properties of tomatoes stored at ambient conditions
    AS Nandane, RK Jain
    International Journal of Advanced Engineering Technology 2 (4), 211-217 , 2011
    2011
    Citations: 33
  • RSM-based optimization of edible-coating formulations for preserving post-harvest quality and enhancing storability of phalsa (grewia asiatica l.)
    TVRRASN Rudri Dave
    Journal of Food Processing and Preservation 40, 509-520 , 2016
    2016
    Citations: 30
  • Optimization of Formulation and Process Parameters for Soy Protein-Based Edible Film Using Response Surface Methodology.
    ASNRK Jain
    Journal of Packaging Technology and Research 2 (3), 203-210 , 2018
    2018
    Citations: 25
  • Effect of starch modification on physicochemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz)
    KA Dolas, RC Ranveer, AR Tapre, AS Nandane, AK Sahoo
    Food Research 4 (4), 1265-1271 , 2020
    2020
    Citations: 24
  • Studies on dehydration of curry leaves,
    RCR B.K. Sakhale A.S.Nandane, A.R. Tapre
    ADIT Journal of Engineering 4 (1), 62-64 , 2007
    2007
    Citations: 22
  • Impact of extrusion process on the macro-and micro-nutrient in extruded food products: challenges and future trends
    AS Nandane, PM Ganorkar, RC Ranveer, H Patil, F Al-Asmari, ...
    Food and Bioprocess Technology 18 (8), 6939-6963 , 2025
    2025
    Citations: 16
  • “Reverse osmosis for fruit juice concentration- A review
    ANAT Pravin Ganorkar
    Research and Reviews: Journal of Food Science and Technology 1 (1), 23-36 , 2012
    2012
    Citations: 16
  • Development of Active Modified Atmosphere Lab Scale Setup to Study the Effect on Shelf-life of Banana (var. ‘Robusta’)
    ASN Aditya Madan, R. K. Jain
    Research & Reviews: Journal of Food Science & Technology 3 (1), 1-10 , 2014
    2014
    Citations: 13
  • Value addition of fruits and vegetables by edible packaging: Scope and constraints
    AS Nandane, R Jain
    A Journal of Food Science & Technology 1 (1), 1-11 , 2011
    2011
    Citations: 7
  • Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder
    F Sirodariya, AR Tapre, AS Nandane
    Journal of Food Science and Technology 62 (2), 292-299 , 2025
    2025
    Citations: 6
  • Applications of bacteriocins as biopreservative in foods: a review
    AS Nandane, AR Tapre, RC Ranveer
    ADIT J of Engg 4 (1), 50-55 , 2007
    2007
    Citations: 4
  • Studies on development and standardization of herbal saffo-tea from safflower petals
    PN Satwadhar, AS Nandane
    Souvenir, Int Food Convention (IFCON 2003) on “Innovative Food Technology … , 2003
    2003
    Citations: 4
  • Enzymes: Some Basic Concepts and Applications in Food Industry
    AS Nandane, RV Prasad
    J. Eng. 3 (1), 66-71 , 2006
    2006
    Citations: 2
  • Antioxidative effects of subtropical fruits rich in anthocyanins
    AS Nandane, RC Ranveer
    Anthocyanins in Subtropical Fruits, 149-159 , 2023
    2023
    Citations: 1
  • Effect of Flaxseed Oil Inclusion and Extrusion Cooking Parameters on Extruded Snack-food Physical and Functional Properties
    PM Ganorkar, PK Desai, RC Ranveer, AS Nandane
    European Journal of Nutrition & Food Safety 12 (12), 112-122 , 2020
    2020
    Citations: 1
  • Effect of composite edible coating treatment on physical, textural and microbial quality of tomatoes stored at ambient conditions
    AS Nandane, RK Jain
    International Journal of Emerging trends in Engineering and Development 2 (1) , 2011
    2011
    Citations: 1
  • Processing and storage of cereal proteins
    AS Nandane, AR Tapre, RC Ranveer, NB Rathod
    Plant-Based Proteins, 81-95 , 2025
    2025