Suresh Rajabhau Bhise

@aau.in

Assistant Professor
College of Food Processing Technology and BioEnergy, Anand Agricultural University, Anand

Suresh Rajabhau Bhise


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https://researchid.co/sureshbhise

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Food Science
20

Scopus Publications

696

Scholar Citations

16

Scholar h-index

22

Scholar i10-index

Scopus Publications

  • Properties, production, and applications of astaxanthin from microalgae in food industries
    Hiren Rathod, Suresh Bhise
    European Food Research and Technology, 2026
  • Challenges and Potential Solution in Gluten-Free Eatables Sensory, Nutritional, and Shelf-Life Stability Concern
    Anurag, Suresh Bhise, Jujhar Singh
    Gluten Free Food Revolution from Formulation to Market, 2026
  • Innovative approaches to food processing: Unlocking the potential of novel foods and non-thermal techniques
    Madhu Vishawkarma, Suresh Bhise
    Non Thermal Processing of Functional Foods, 2024
    Vitamins, minerals, and nutrients with beneficial properties, including pigments, antioxidants, and bioactive compounds, are only a few of the nutrients that are abundant in food and are heat-viable. Novel foods include foods made from pure chemicals, cloned animals, genetically modified ingredients, fresh, entire foods from a specific region of the world, and food prepared with the help of contemporary technologies. The primary goal of regulating novel foods is to protect the food supply's safety and nutritional value. Alternative approaches for thermal processing of food are becoming more significant due to increasing consumer preferences for cutting-edge food processing methods that have less of an impact on nutritional value and overall food quality. Nowadays, expanding consumer choices for minimally processed food products with good sensory and nutritional qualities have caused non-thermal techniques for food processing and preservation to receive more attention. The industry of food processing may eventually transition from thermal and chemical unit operations to non-thermal physical processes. At temperatures lower than those needed for thermal pasteurization, foods can be treated non-thermally, maintaining flavors, essential minerals, and vitamins with little to no change. These methods are also appropriate for the needs of the sector because they offer value-added products, fresh market opportunities, and bigger safety margins.
  • Non-destructive hyperspectral imaging technology to assess the quality and safety of food: a review
    Dharmendrakumar Patel, Suresh Bhise, S. S. Kapdi, Tanmay Bhatt
    Food Production Processing and Nutrition, 2024
    The quality and safety of food can be evaluated using a variety of conventional and scientific methods. But all of those ways are time-consuming, laborious, and harmful. There are two primary types of processes used to gauge the quality and safety of foods: 1) Destructive methods (like gas chromatography, high performance liquid chromatography, enzyme linked immuno-sorbent assay, etc.); and 2) Non-destructive methods (such imaging methods, computer vision systems, fourier transform infrared spectroscopy, and near infrared spectroscopy). Techniques for imaging are frequently employed in the food industry to assess external quality. Imaging is the process of visualizing an object, while spectroscopy is the study of how energy is transferred from light to matter. Spectroscopy and imaging are used in the hyper spectral imaging approach. A method that may offer both spectral and spatial information about a component is called hyperspectral imaging (HSI). The HSI creates a hypercube out of spectral pictures at more than ten different wavelengths. A hypercube has three dimensions: two spatial (the x and y axes) and one spectral (λ). Fruits and vegetables, dairy goods, meat products, seafood, grains, and legumes are all evaluated for quality and safety using HSI. The HSI approach is excellent for identifying both internal and exterior food problems. Anthocyanin in grapes, Penicillium digitatum in mandarins, melamine in milk powder, and the amount of fat in cheese can all be detected using HSI. In addition to recognizing the muscles in lamb meat, HSI may also be used to assess the colour, pH, and tenderness of beef, the colour, pH, and drip loss of pork, and the presence of E. coli in pork. Additionally, HSI is utilized to identify Aspergillus niger in wheat and Aflatoxin B1 in maize. Chemometric instruments are essential to HSI. Large data storage and fast processors are needed. Improved models are required for quick and simple evaluation. The HSI has limits when it comes to microbiological contaminants’ metabolites detection and quantification, model optimization, and the development of more reliable models. Validation of developed models on several storage conditions. Combining HSI with Raman microscopic imaging (RMI) and fluorescence microscopic imaging (FMI) improves the ability to analyze microbes. Graphical Abstract
  • Development of high fiber cookies supplemented with pomegranate seed flour
    , Suresh Bhise, Devesh Patel, , K.B. Kamaliya, , V.B. Darji, and
    Journal of Applied Horticulture, 2024
    High-fiber cookies were developed by incorporating pomegranate seed flour (PSF) at 5.0, 7.5, 10.0, 12.5, 15.0, 17.5 and 20.0%. Among these, cookies containing 15% PSF were identified as the best in baking quality and sensory attributes, making them suitable for further shelf-life studies. A decrease in moisture content was observed in cookies stored in polypropylene (PP) and aluminum (AL) packaging materials, making the cookies dry and eventually unacceptable. Water activity was higher in the control cookies compared to those made with PSF. Under ambient conditions, the cookies made with PSF remained acceptable for up to 75 days, while the sensory panel rejected the control cookies after 60 days. The overall acceptability of the cookies decreased during storage as they hardened due to moisture loss and changes in surface texture. Cookies with 15% PSF showed no visible microbial growth for up to 90 days of storage, but sensory properties began to decline after 75 days at 30±2°C. The fiber content in the developed cookies was measured as 5.82%.
  • Effect of hydrothermal treatments on pasting properties of parboiled brown rice
    Suresh Bhise, Mandeep Kaur, C Brennan, E Samyue, H Dengate, et al.
    Carpathian Journal of Food Science and Technology, 2021
    The rice varieties namely PR-115, PR-118 and Punjab mehak were subjected to three different treatments to improve quality and shelf life of brown rice. Paddy was milled to brown rice and stored at room temperature in four different types of packaging materials. Brown rice was assessed periodically for changes in pasting qualities. Milling quality improved with treatments. Pasting quality improved with treatments leaving better quality brown rice. Hot water treatment followed by steaming for 15 min was found to be best among all treatments. Peak viscosity varied significantly as influenced by variety, treatment, and storage. Peak viscosity decreased with storage. Peak viscosity decreased with treatments. Packaging material showed non-significant effect on peak viscosity. Punjab mehak had higher hold viscosity followed by PR-118and PR-115 in the order. Breakdown viscosity varied significantly with respect to all factors except packaging material. Breakdown values decreased with storage period. Setback viscosity followed reverse pattern as that for breakdown viscosity. Setback viscosity decreased with treatments and increased with storage period. Low setback viscosity values of hydrothermally treated flour samples indicated lesser tendency to retrograde or syneresis upon cooling. Packaging in plastic bag under vacuum was found to be the best packaging material for control however for treated samples experimental data showed that packaging material play no significant role. Overall treatments proved to be functional in improving quality and shelf life of brown rice.
  • DEVELOPMENT OF HIGH FIBRE LOW SUGAR MUFFINS TO IMPROVE SHELF LIFE
    Suresh Bhise, Devesh Patel, Samit Dutta
    Agricultural Research Journal, 2020
    Muffins were prepared from combination of different levels of erythritol and orange peel powder. Sugar was replaced by different levels of erythritol such as 5, 10 and 15 per cent and maida replaced with different levels of orange peel powder such as 5, 7.5 and 10 per cent. The best levels of erythritol and orange peel powder were selected on the basis of baking, textural and sensory properties. Baking score for muffins prepared from 15 per cent erythritol and 7.5 per cent orange peel powder combination was maximum as well as it was accepted by sensory panel on the basis of color, appearance, hardness, flavor, taste and overall acceptability. The 15 per cent of erythritol and 7.5 per cent of orange peel powder combination was selected as best level. Calorific value of muffins incorporated with erythritol and orange peel powder (OPP) showed lower calorie content (10.12%) than the control muffins. Decrease in the moisture content of the muffins was observed in polypropylene (PP) and linear low density polyethylene (LLDPE) packing material. The sample became dry and finally became unacceptable. Water activity was found higher in control muffin than muffins prepared from OPP and erythritol. During storage period Total Plate Count and Yeast and Mold Count (cfu per g) of the muffins were not found. Under ambient conditions the muffins prepared from developed formulations remained acceptable till 21 days of storage period while muffins prepared from control formulations were not accepted by sensory panelist after 15 days of storage period. The overall acceptability of the muffins decreased under storage since they became hard due to loss of moisture.
  • Hydrothermal treatments for paddy to improve physicochemical quality of brown rice
    A Kaur, Suresh Bhise, Mandeep Kaur
    Journal of Microbiology Biotechnology and Food Sciences, 2020
    The rice varieties namely PR-115, PR-118 and Punjab Mehak were subjected to three different treatments to improve physicochemical qualities of brown rice. Paddy milled to brown rice and then stored at room temperature in four different types of packaging materials. Brown rice was assessed periodically for changes in physicochemical characteristics. Milling quality improved with treatments. Moisture content, thousand kernel weight, bulk density and L/B ratio differ significantly for treatments and storage period. Protein, ash and fat content remain constant throughout the storage period. Color, appearance and amylose content improved with treatments yielding better quality brown rice. Storage resulted in lowering the levels of free fatty acids and peroxide value with treatments. Hot water treatment followed by steaming for 15 min was found to be best among all other treatments. Punjab Mehak gave best response to treatments and hence retained better functional properties upon storage. Packaging in plastic bag under vacuum was found to be the best packaging material for treated samples as compared to control. Overall hydrothermal treatments proved to be functional in improving physicochemical and functional quality of brown rice.
  • Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta
    A. Kaur, Ramneet Kaur, Suresh Bhise
    Journal of the Saudi Society of Agricultural Sciences, 2020
    Present study was focused on development of muffins from germinated and ungerminated flaxseed meal which is used as dietary supplement due to its functional and nutritional benefits on human health. Germination of flaxseed enhanced its health benefits. Different combinations were made by adding of ungerminated and germinated flaxseed meal in wheat flour and atta. It showed increase in the dough development time and water absorption for both ungerminated and germinated flaxseed meal. Wheat flour and wheat atta muffins were prepared after addition of flaxseed meal at 5, 10, 15, 20, 25 and 30% levels. With increased levels of flaxseed, there was improvement in specific volume of muffins and texture. The 15% for ungerminated and 10% for germinated flaxseed meal were selected as best level on the basis of organoleptic scores and textural properties. Prepared muffins were packed in LLDPE and stored under room and refrigerated conditions for 1 month to assess the shelf life from the best levels. Muffins stored well for 15 days under ambient conditions and for 1 month under refrigerated conditions.
  • Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice
    Simarjit Kaur, Suresh Rajabhau Bhise, Amarjeet Kaur, K.S. Minhas
    Nutrition and Food Science, 2019
    Purpose The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product. Design/methodology/approach Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period. Findings There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages. Originality/value The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.
  • BAKING AND SENSORY QUALITY OF FLAXSEED MEAL COOKIES PREPARED FROM REFINED WHEAT FLOUR (MAIDA) AND WHOLE WHEAT FLOUR (ATTA)
    A Kaur, Ramneet Kaur, Suresh Bhise
    Agricultural Research Journal, 2019
  • Value-added Processing and Utilization of Mango By-products
    Poonam Aggarwal, Amarjeet Kaur, Suresh Bhise
    Handbook of Mango Fruit Production Postharvest Science Processing Technology and Nutrition, 2017
  • Effect of ungerminated and germinated flaxseed addition on the rheological properties of whole wheatmeal and wheat flour
    Carpathian Journal of Food Science and Technology, 2017
  • Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean
    Suresh Bhise, A. Kaur, Poonam Aggarwal
    Journal of Food Science and Technology, 2015
  • Development of textured defatted sunflower meal by extrusion using response surface methodology
    S.R. Bhise, A. Kaur, M.R. Manikantan, B. Singh
    Acta Alimentaria, 2015
  • Fortifying muffins with psyllium husk fibre, OAT fiber and barley fibre to improve quality and shelf life
    Carpathian Journal of Food Science and Technology, 2015
  • Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies
    Suresh Bhise, A. Kaur, Preeti Ahluwali, S. S. Thind
    Nutrition and Food Science, 2014
  • Baking quality, sensory properties and shelf life of bread with polyols
    Suresh Bhise, A. Kaur
    Journal of Food Science and Technology, 2014
  • Moisture dependent physical properties of maize (PMH-1)
    S. Bhise, A. Kaur, M. Manikantan
    Acta Alimentaria, 2014
  • Texturization of defatted soybean protein: Optimization by response surface methodology and study of functional properties
    Carpathian Journal of Food Science and Technology, 2013

RECENT SCHOLAR PUBLICATIONS

  • Properties, production, and applications of astaxanthin from microalgae in food industries
    H Rathod, S Bhise
    European Food Research and Technology 252 (4), 178 , 2026
    2026
    Citations: 1
  • DEVELOPMENT OF FOXTAILAND BARNYARD MILLETFLOUR BASED FUNCTIONAL MULTIGRAIN MUFFINS.
    P Kashap, S Bhise, D Patel, MR Parmar
    Plant Archives (09725210) 25 (2) , 2025
    2025
  • Nutritional and Organoleptic Evaluation of Fiber-Rich Biscuit Fortified with Dragon Fruit peel
    S Bhise, P Dharmendrakumar, P Shukla, S Sangeeta
    Archives of Current Research International 25 (9), 269-275 , 2025
    2025
  • Lifestyle Assessment and Motivations of Vegan Population in Chandigarh Tricity: Insights From a Comprehensive Survey
    M Ghai, P Shukla, R Kaushik, S Bhise, R Kumari
    Archives of Current Research International 25 (1), 208-23 , 2025
    2025
    Citations: 1
  • Effect of edible coating and packaging on quality characteristics of jaggery.
    SBSS Preeti Shukla
    Lambert Academic Publishing, OmniScriptum S.R.L., 120 High Road, East … , 2025
    2025
  • QUALITY AND SHELF-LIFE EVALUATION OF MULTIGRAIN GLUTEN FREE BISCUITS DEVELOPED FROM SORGHUM, SOYBEAN AND OAT COMPOSITE FLOURS BLEND.
    S Bhise, D Patel, KB Kamaliya, H Pandey
    Plant Archives (09725210) 24 (2) , 2024
    2024
  • EFFECT OF THERMAL AND CHEMICAL PROCESSING ON BIOACTIVE COMPOUND, ANTIOXIDANT ACTIVITY AND SENSORY QUALITY OF LIME-FLAVORED DRAGON FRUIT RTS BEVERAGE
    S Bhise, D Patel, P Shukla
    Plant Archives (09725210) 24 (2) , 2024
    2024
  • Processing and Health Benefits of Underutilized Foxtail and Barnyard Millet for Development of Functional Bakery Products
    P Kashyap, S Bhise
    Journal of Advances in Biology & Biotechnology 27 (9), 1200-1211 , 2024
    2024
  • Development of high-fiber cookies supplemented with pomegranate seed flour
    S Bhise, D Patel, KB Kamaliya, VB Darji
    Journal of Applied Horticulture 26 (3), 371-376 , 2024
    2024
    Citations: 1
  • Non-destructive hyperspectral imaging technology to assess the quality and safety of food: A review
    SSKTB Patel D, Suresh Bhise
    Food Production, Processing and Nutrition 69 (6), 1-10 , 2024
    2024
    Citations: 75
  • Betacyanin, antioxidant activity and shelf-life evaluation of thermally, microwave, and chemically processed lime-flavored dragon fruit ready to serve beverage
    D Patel, S Bhise
    Journal of Scientific Research and Reports 30 (6), 1-15 , 2024
    2024
    Citations: 3
  • Comparative Study of Effect of different Processing Method on Preservation of Lime-flavored Dragon Fruit Juice
    D Patel, S Bhise
    International Journal of Food and Fermentation Technology 13 (2), 155-166 , 2023
    2023
  • Fried Foods: Scenario of consumption of fried foods, its effect on human health and alternative methods for the oil/fat frying for a healthy life
    A Kaur, P Shukla, S Bhise
    Journal of Xidian University 17 (10), 1277-1301 , 2023
    2023
  • Utilization of soybean deoiled cake: Functional properties and process optimization for making texturized snack using twin screw extruder
    KA Suresh Bhise, P Shukla
    2023
  • Fried Foods: Scenario of consumption of fried foods, its effect on human health and alternative methods for the oil/fat frying for a healthy life
    SB Arshdeep Kaur, Preeti Shukla
    Journal of Xidian University 17 (10), 1277-1301 , 2023
    2023
  • Mighty Millets: Bespoke for Multi Nutrients
    PSS Bhise
    Current Journal of Applied Science and Technology 42 (32), 54-62 , 2023
    2023
    Citations: 4
  • Application of ohmic heating in food processing industry
    PDS Bhise
    Processed Food Industry 26 (11), 30-34 , 2023
    2023
  • Utilization of soybean deoiled cake: Functional properties and process optimization for making texturized snack using Twin Screw Extruder
    SBKAP Shukla
    The Pharma Innovation Journal 12 (3), 3789-3795 , 2023
    2023
  • Effect of thermal, and microwave treatment on bioactive compound, antioxidant activity, and sensory quality of lime-flavored dragon fruit RTS beverage
    PDS Bhise
    Current Journal of Applied Science and Technology 42 (30), 16-24 , 2023
    2023
    Citations: 2
  • Role of polyphenols as functional food in non insulin dependent diabetes
    MS Bhise
    Polyphenols in health and diseases, 130-151 , 2022
    2022

MOST CITED SCHOLAR PUBLICATIONS

  • Non-destructive hyperspectral imaging technology to assess the quality and safety of food: A review
    SSKTB Patel D, Suresh Bhise
    Food Production, Processing and Nutrition 69 (6), 1-10 , 2024
    2024
    Citations: 75
  • Baking quality, sensory properties and shelf life of bread with polyols
    S Bhise, A Kaur
    Journal of food science and technology 51 (9), 2054-2061 , 2014
    2014
    Citations: 71
  • Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean
    S Bhise, A Kaur, P Aggarwal
    Journal of Food Science and Technology 52 (9), 5882-5889 , 2015
    2015
    Citations: 56
  • Value‐added processing and utilization of mango by‐products
    P Aggarwal, A Kaur, S Bhise
    Handbook of mango fruit: Production, postharvest science, processing … , 2017
    2017
    Citations: 43
  • Moisture dependent physical properties of maize ( PMH-1 )
    S Bhise, A Kaur, M Manikantan
    Acta alimentaria 43 (3), 394-401 , 2014
    2014
    Citations: 35
  • Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta
    A Kaur, R Kaur, S Bhise
    Journal of the Saudi Society of Agricultural Sciences 19 (1), 109-120 , 2020
    2020
    Citations: 32
  • Mositure dependent physical properties of wheat grain (PBW 621)
    SR Bhise, A Kaur, MR Manikantan
    International Journal of Engineering Practical Research 3 (2), 40-45 , 2014
    2014
    Citations: 31
  • Polyols to improve quality and shelf life of baked products: A review
    S Bhise, A Kaur
    International Journal of Advanced Scientific and Technical Research 1 (3 … , 2013
    2013
    Citations: 29
  • Development of functional chapatti from texturized deoiled cake of sunflower, soybean and flaxseed
    S Bhise, A Kaur
    parameters 1 (1), 0 , 2013
    2013
    Citations: 29
  • Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies
    S Bhise, A Kaur, P Ahluwali, SS Thind
    Nutrition & Food Science 44 (6), 576-585 , 2014
    2014
    Citations: 22
  • Antioxidant property and health benefits of grape byproducts
    S Bhise, A Kaur, N Gandhi, R Gupta
    J Post Harvest Technol 2 (1), 1-11 , 2014
    2014
    Citations: 22
  • Effect of hydro distillation process on extraction time and oil recovery at various moisture contents from Mentha leaves
    K Gill, R Gupta, S Bhise, M Bansal, G Gill
    International Journal of Engineering and Science 4 (6), 8 , 2014
    2014
    Citations: 19
  • Moisture dependant physical properties of sunflower seed (PSH 569)
    S Bhise, A Kaur, MR Manikantan
    International Journal of Engineering and Science 2 (8), 23-27 , 2013
    2013
    Citations: 19
  • Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice
    KAKSM Simarjit Kaur, Suresh Bhise
    Nutrition & Food Science 49 (4), 528-547 , 2019
    2019
    Citations: 16
  • Development of textured defatted sunflower meal by extrusion using response surface methodology
    SR Bhise, A Kaur, MR Manikantan, B Singh
    Acta Alimentaria 44 (2), 251-258 , 2015
    2015
    Citations: 16
  • FORTIFYING MUFFINS WITH PSYLLIUM HUSK FIBRE, OAT FIBER AND BARLEY FIBRE TO IMPROVE QUALITY AND SHELF LIFE.
    S Bhise
    Carpathian Journal of Food Science & Technology 7 (2) , 2015
    2015
    Citations: 16
  • Role of edible films and coatings in food industry
    S Preeti, B Suresh, T S S
    Acta Scientific Nutritional Health 3 (5), 138-147 , 2019
    2019
    Citations: 15
  • Replacement of bakery shortening with rice bran oil in the preparation of muffins
    A Kaur, J Vishaldeep, R Bhise
    African journal of biochemistry research 8 (7), 141-146 , 2014
    2014
    Citations: 14
  • Effect of storage on quality characteristics of sterilized mango based dairy beverage
    S Preeti, U Bajwa, B Suresh
    International Journal of Current Microbiology and Applied Science 7 (4 … , 2018
    2018
    Citations: 12
  • Development of herbal candy using ginger essential oil
    P Shukla, S Bhise, B Gaikwad
    Journal of Postharvest Technology 6 (4), 106-115 , 2018
    2018
    Citations: 11