Dr. M.B. Bera (MANAB BANDHU BERA)

Basic Details

Name

Dr. M.B. Bera (MANAB BANDHU BERA)

Designation

Professor & Former Dean (Academic), Dean (R&C), Dean (P&D) and Dean (SFW)

Department

Food Engineering &Technology

Contact

Phone (O)

91+1672-253176

Phone(R)

91+1672253177

Mobile

8499861328

e-mail

drmbbera@yahoo.com

Educational Details

Educational Qualification

Professional Qualifications

1.M.Sc.(Food Tech): First division passed with specialization in plantation product & flavor technology. Degree awarded by Central Food Technological Research Institute (CFRTI-Mysore), University of Mysore, in the year 1979.

2.Ph.D: Degree awarded by Indian Institute of Technology (IIT), Kharagpur (WB), in the year 1987.
Advance Training in Food research in abroad.

3.PG certificate (Food Tech) awarded by Hebrew University, Jerusalem, Israel in the year 2004

Experience

Experience

Professional Experiences: More than 32 years (Since 1980) in the area of Food Engineering & Technology and Food Biotechnology. Currently he is Senior most Professor the department
1.Professor, Department of Food Engineering & Technology: Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb). From 11-04-2000-till date ( Present Basic pay Rs.57330 +grade pay Rs.10000.00).
Nature of Responsibility & Assignments
•Teaching Post graduate & under graduate student. Supervising M.Tech. Ph.D thesis and also carrying out sponsored research grant from CSIR, beside these, overall administration of carrying out all the academic programmes such as, Certificate, Diploma, B.Tech. M.Tech and Ph.D.
•Administrative Responsibilities :
•Dean (Student & Faculty welfare): Since 18-7-2013- till date.
•Worked as Officer on special duty (OSD) on deputation to the National Institute of Technology (NIT) , Durgapur (WB) to establish a Centrally funded (MHRD/GOI) technical institute “Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET) , Malda (WB) from 3-10-2010 to 2-10-2011.
•Worked as Director(Acting) , Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from 22-8-2008 to 02-9-2009.
•Worked as Dean (Academic) Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from 9th Oct’2007 -10th Feb’2010.
•Worked as Dean (Planning & Development) Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from 4th April 2006 8-10-07.
•Worked as Dean (R&D) Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from18th Oct,2002- July,2004

2.Associate Professor (Food Science & Technology), J.N.Agricultural University , Jabalpur ( 24th June, 1993- 10th April, 2000 ).

Asistant Professor Food Science & Technology), J.N.Agricultural University , Jabalpur (24th June, 1980- 23rd June, 1993)

Nature of Responsibility & Assignments.
Taught M.Sc (Food Sci & Tech) students , supervised both PG and Ph.D thesis. Carried out research work of food biotechnology project, funded by DBT.

Book Authored

Book authored

Experiments in Food Process Engineering- H.Pandey, H.K.Sharma, R.C.Chauhan, B.C.Sarkar and M.B.Bera) 2003 , CBS Publication N.Delhi,India ( ISAE BOOK award 2004-05 by Indian Society of Agricultural Engineers.)
Book Chapters
Foujdar, R., Bera, M. B., & Chopra, H. K. (2020). Phenolic nanoconjugates and its application in food. In Biopolymer-Based Formulations (pp. 751-780). Elsevier
Kushwaha, S.C., Bera, M.B. and Kumar, P. 2020. Pomegranate. In: Antioxidants in Fruits-Properties and Health Benefits, Springer (ISBN: 978-981-15-7285-2)
Rimpi Foujdar, Sandeep Kumar, Anil Kumar Chauhan, and M.B. Bera 2021. Book volume “Innovations in Agricultural and Biological Engineering” ( Research on food engineering and application) “ Bio-nanomaterials as an emerging technology for food processing and preservation. Apple Academic Press, USA ( In press)
Palak Mahajan, Shubham Saraswat and  Manab Bandhu Bera (2021) Book volume : Innovations in Agricultural and Biological Engineering       (Research on food engineering and application) “Role of Food Physics in structural design of foods”. Apple Academic Press, USA ( In press).

Professional Memebership

Professional Membership

•Life member, ISTE

•Member, AFSTI (Mysore) (under renewal)

Award

Award

Young Scientist award of Madhya Pradesh Council of Science & Technology.

Publications

Publications

Total publications: 98
Citations: 991
h-index: 16
i10-index : 23
S. No.    Title Name of journal      Date of Publication Refereed journal or not Number of Citations
1.       M.B. Bera and R.K. Mukherjee. Nutritional evaluation of rice bran protein concentrate. The Indian Journal Nutri. Diet, 25,50 ,1988              Refereed, Cit:.09
2.       M.B. Bera and R.K. Mukherjee: Solubility, Emulsifying and Foaming properties of rice bran protein concentrate. J, Food Sci. 54(1) 142-145,            1989, Refereed Cit: 219
3.       M.B. Bera and R.K. Mukherjee: Preparation of rice bran protein concentrate and its use in bread. The Indian Journal Nutri. Diet, 26,98               1989, Refereed
4.       M.B. Bera, H. Das and R.K. Mukherjee. Moisture adsorption characteristics and storage stability of rice bran protein concentrate. Labensm. Wise U. Technol. 23,221,1990, Refereed Cit:05
5.       M.B. Bera, K.L. Sahu, S. Mukherjee, M. Bargale and Y.K. Sharma. Temprature dependence of the soaking and cooking rate of Faba bean (Vicia faba L) dal. J.Fd. Sci. & Tech. 27,1990 Refereed Cit:          08
6.       M.B. Bera and R.K. Mukherjee. Flow Properties of rice bran protein concentrate                 J.Fd. Sci. Tech 28.27.
7.       1991Refereed Cit:01
8.       M.B. Bera, S. Mukherjee, R.K. Singh, and M. Gurung. studies on the cooking rate equation of Dhal. J.Fd. Sci and Tech 28-114,1991, Refereed, Cit :02
9.       M.B. Bera,S.Mukherjee,G.P. Keshervani and Y.K. Sharma.Moisture adsorption isotherm and fractionation and storage stability of coriander powder.J.Fd.Sci. &Tech.28.,216,1991, Refereed Cit: 05
10.   M.B. Bera, R.K. Mukker, R. Mishra, B. Apoorve and S. Mukherjee. Energy management in baking industry, J.Fd.Sci.Technol.28,356,1991, Refereed ,Cit: 02
11.   M.B. Bera Use of deoiled rice bran: Present status and future possibilities.Indian Food Industries, 11.36 ,1992 Cit :06
12.   S. Gour, Y.K. Sharma, M.B. Bera and G.P. Keshervani. Nitrogen solubility of raw and autoclaved faba flour,J.Fd. Sci. & Tech. 29.15,1992, Refereed, CIt:01
13.   S.K. Jain, R.K. Jain and M.B. Bera. Qualitative and quantitative aspect of dust pollution on dhal mill. J.Fd. Sci. & Tech. 31.55,        1994, Refereed, Cit:04
14.   C.H. Vinod and M.B. Bera Surface heat transfer coefficient of Faba bean puffed with sand.J. Food Sci. and Tech. 32. 94,1995, Refereed, Cit :02
15.   M.B. Bera, A. Aggarwal and Y.K. Sharma. Energy accounting in fruits and vegetable canning industry J. Food Sci Tech. 32, 343,1995, Refereed, Cit :01
16.   Y.K. Sharma and M.B. Bera. Comparative studies in the nitrogen solubility of raw and autoclaved flour of Kalitur and Bragg soybean varieties.J. Dairing, Food, Home Science. 14.94,1995, Refereed, Cit:01
17.   S.K.Rao, G. Satpute and M.B. Bera. Studies on genetic variability, heritability expected genetic advance and correlations for parching characters in gulabi gram.          LegumeResearch,18.149,1995,Refereed
18.   S. Gour, Y.K. Sharma and M.B. Bera. Emulsification capacity of raw and autoclaved faba bean flour (Vicia faba.L)J.Fd. Sci. Tech, 36,538,1999, Refereed, Cit :03
19.   M.B. Bera, D.C. Shrivastva, C.J. Singh, K.S. Kumar, and Y.K. Sharma. Development of cold grinding process, packaging, and storage of cumin powder.,J.Fd. Sci & Tech. 38,257,2001, Refereed, Cit:15
20.   M.B. Bera, C.J. Singh, D.C. Shrivastva, K.S. Kumar, and Y.K. Sharma. Storage stability of color substances in thermally processed dry chilli powder.J.Fd. Sci & Tech, 38,8,2001, Refereed, Cit: 08
21.   P.S. Paneser, S.S. Marwaha, Reeba Paneser, M.B. Bera. Performance of Zymomonas Mobilis strain on glucose and molasses medium. Asian Jr.of Microbial Biotech & Env. Sci.,3,283-285,2001  Refereed
22.   V. Kaushik, H.K. Sharma, K. Prasad, and M.B. Bera. Utillization of husk ash from rice milling industry: A review. Jr.of Industrial pollution control, 17, 201-206,2001,Refereed, Cit:10
23.   R. Panesar, P.S. Panesar, R.S. Singh and M.B. Bera. Screening of yeast strains for galactosidase production.Indian Journal of Microbiology 42:259-261,2002,Refereed          
24.   V. Kukreja, and M.B. Bera. Lipase from Pseudomonas aerugenosa MTCC 2488: Partial purification, characterization and calciumdependent thermostability. Indian Journal of Biotechnology, 4, 222-226 2005, Refereed, Cit :12
25.   R. Paneser, R.S. Singh, P.S. Paneser and M.B. Bera. Screening of the matrices for the immobilization of yeast cells for lactose hydrolysis.Asian J.Microbial Biotechnology Environ.7,319,2005,Referee  
26.   R. Panesar, R.S. Singh, P.S. Panesar and M.B. Bera. Cell permeabilization technology and its applications in lactose hydrolysis. Biospectrum 7: 37-40.               2005, Refereed
27.   R. Panesar, R.S. Singh, P.S. Panesar and M.B. Bera. Screening of matrices for the immobilization of yeast cells for lactose hydrolysis      Asian Journal of Microbiology Biotechnology & Environmental Sciences 7, 319,     2005, Refereed            
28.   R.Panesar, P.S. Panesar, R. S. Singh, J.F. Kennedy and M.B.Bera , Process optimization for-D-galactosidase production using yeast culture.  Journal of Biological Sciences 6: 193,2006, Refereed, Cit:10
29.   P.S. Panesar, D. Hasija, M.B. Bera and H. Kumar. Biosurfactants: Properties and Applications,J. Punjab Academy of Sciences 3: 41-49,2006,Refereed         
30.   V. Nanda, M.B. Bera and A.K. Bakshi. Optimization of the process parameters to establish the quality attributes of hydroxymethylfurfural content and diastatic activity of sunflower (Helianthus anuus) honey using response surface methodology. European Food Research and Technology. 222, 64-70, 2006, Refereed, Cit :20
31.   V. Nanda, A. Kaur, M.B. Bera, B. Singh and A.K. Bakshi: Polynological studies and application of response surface methodology to establish the quality attributes in Eucalyptus honey. Acta Alimentaris, 35,409-422, 2006, Refereed, Cit:02
32.   R. Paneser, P.S. Paneser, R.S. Singh, J.F. Kennedy and M.B. Bera. Process optimization for B-D galactosidase production using yeast culture. J.Biol.Sci, 6, 193-197,2006               Refereed            
33.   R. Panesar, P.S. Panesar, R.S. Singh, J.F. Kennedy and M.B. Bera. Production of lactose hydrolysed milk using ethanol permeabilized yeast cells              Food Chemistry 101, (2): 786-790.,2007,                 Refereed, Cit:58
34.   P.S. Panesar, R. Panesar, R.S. Singh and M.B. Bera. Permeabilization of yeast cells with organic solvents for -Galactosidase activity. Research Journal Microbiology 2: 34-41.2007, Refereed, Cit:20
35.   R. Panesar, P.S. Panesar, R.S. Singh and M.B. Bera. Applicability of alginate entrapped yeast cells for the production of lactose hydrolyzed milk.Journal of Food Process Engineering 30: 472-484., 2007,Refereed, Cit :21
36.   P.S. Panesar, Shweta Kumari, M.B. Bera and H. Kumar. Lactulose: Production strategies and its applications.J. Punjab Academy of Sciences 5-6 (1 & 2).2008, Refereed
37.   B. Singh, P.S. Panesar, V. Nanda and M.B. Bera. Optimization of osmotic dehydration process of carrot cubes in sodium chloride solution. International Journal of Food Engineering 4 (2) Art. 1, page 1-22. 2008, Refereed, Cit:08
38.   M.B. Bera, P.S. Panesar, R. Panesar and B. Singh. Application of reverse micelle extraction process for amylase recovery using response surface methodology.       Bioprocess Biosystems Engineering 31: 379-384,2008, Refereed, Cit:19
39.   B. Singh, P.S. Panesar, V. Nanda, and M.B. Bera. Optimization of osmotic dehydration process of carrot cubes in sodium   chloride solution. International Journal of Food Engineering. 4, 1-22. 2008, Refereed Cit: 7
40.   Reeba Panesar, P.S. Panesar, D. Hasija, M.B. Bera and Harish Kumar. Fermentative potential of Pseudomonas aeruginosa strain for biosurfactant production.   Biological Forum-An International Journal 1: 102-105.,2009,Refereed       
41.   Gurpreet Kaur, P.S. Panesar, M.B. Bera and B. Singh. Optimization of permeabilization process for lactose hydrolysis in whey using response surface methodology.               Journal of Food Process Engineering 32: 355–368,2009,             Refereed, Cit:05
42.   Gurpreet Kaur, P.S. Panesar, M.B. Bera and H. Kumar. Hydrolysis of whey lactose using CTAB-permeabilized yeast cells. Bioprocess & Biosystems Engineering 32: 63,2009, Refereed, Cit: 32
43.   P.S. Panesar, G. Kaur, R. Panesar and M.B. Bera . Synbiotic potential dietary supplements in functional foods.FSTBulletin,,FoodScience,Central,IFIS,publishing,UK , http://foodsciencecentral.com/fsc/ixid15640).,   2009, Refereed, Cit :20
44.   P.S. Panesar, Y.V. Chavan, M.B. Bera, O. Chand and H. Kumar . Evaluation of Acetobacter strain for the production of microbial cellulose. Asian J. Chemistry. 21: S099-S102.2009, Refereed,Cit: 30
45.   Gurpreet Kaur, P.S. Paneser, Manab B Bera. Optimi8zation of permeabilization process for lactose hydrolysis using response surface methodology. J. Food Process Engineering,32,3355,2009 Referred, Ct:  06
46.   Reeba Panesar, P.S. Panesar, N. Kumar and M.B. Bera. Evaluation of bacterial strains for biosurfactant production from agro-industrial waste.  Asian Journal of Microbiology Biotechnology & Environ. Sciences.12: 33-38.,2010, Refereed,Cit: 04    
47.   K.Prasad, R.V.Vairagar, M.B.Bera . Temperature dependent hydration kinetics of Cier arietrinum splits. Food Research International, 43: 483-488, 2010,Refereed,Cit:55
48.   Subhneet Kaur,P.S.Panesar,M.B.Bera .Studies on evaluation of grain quality attributes of some Basmati and non-basmati rice cultivar. Journal of food quality ISSN 1745-4557,2011Refereed Cit:          12
49.   V. Bali, P.S. Panesar and M.B. Bera. Isolation, screening and evaluation of antimicrobial activity of potential bacteriocin producing lactic acid bacteria isolate. Microbiology Journal 1(3): 13-119. 2011,Refereed, Cit:22
50.   Reeba Panesar, P.S. Panesar and M.B. Bera. Development of low-cost medium for the production of biosurfactants. Asian Journal of Biotechnology. 3(4): 388-396. 2011, Refereed, Cit:16
51.   Shweta Kumari, P.S. Panesar and M.B. Bera. Production of β-galactosidase using Novel Yeast Isolate from Whey. International Journal of Dairy Science 6(2): 150-157,2011, Refereed        
52.   S. Kaur, P.S. Panesar and M.B. Bera. Studies on evaluation of grain quality attributes of some basmati and non-basmati rice cultivars.     Journal of Food Quality 34: 435-441.2011, Refereed, Cit:10
53.   Shweta Kumari, P.S. Panesar, M.B. Bera and B. Singh. Permeabilization of yeast cells for β-galactosidase activity using mixture of organic solvents: a response surface methodology approach. Asian Journal of Biotechnology 3(4): 406-414,2011, Refereed, Cit:12
54.   S. Kaur, P.S. Panesar, M.B. Bera and Shweta Kumari. Phsico-chemical, textural, pasting and in-vitro digestion properties of some basmati and non-basmati rice cultivar.             International Journal of Food Properties, 17: 1055-1066 ,2012, Refereed, Cit:04
55.   V Bali, Parmjit S. Panesar and M.B. Bera. Biopresevation: an emerging tool in food processing industry. Beverage and Food World, 39(10): 50-59. ISSN 0970-6194.,2012                     
56.   P. Sunain Katoch, Vinay Sharma, PP Kundu, MB Bera, Optimization of PET glycolysis process by response surface methodological approach: A two-component modelling using glycolysis time and temperature. International Scholarly Research Notices,2012,Referred,Cit:06
57.   V. Bali, P.S. Panesar, M.B. Bera and R. Panesar. Fructo-oligosaccharides: Production, purification, and potential applications.       Critical Reviews in Food Science 55 (11), 1475-1490,2012, Refereed, Cit:89
58.   S. Kaur, P.S. Panesar and M.B. Bera. Genetically modified foods: Global status, potential benefits, and safety concerns. Journal Punjab Academy of Sciences,9-10(1&2)28-33,2012, Refereed 
59.   S Kumari, PS Panesar, MB Bera, R Panesar: Permeabilization of a newly isolated Kluyveromyces sp. for the preparation of whole cell biocatalysts with β-galactosidase activity, International Journal of Food and Nutritional Sciences 2 (1), 22,2013, Refereed, Cit:04
60.   Rajni kamboj, M.B. Bera and Vikas Nanda. Chemometric classification of Northern India unifloral Honey  Acta Alimentaria an International journal of Food Science, 42 (4), 540-551.,2013 Refereed, Cit:02
61.   V. Kaur, M.B. Bera and P.S. Panesar. Production and characterization of exopolysaccharide produced by Alcaligenes faecalis B14 isolated from indigenous soil. International journal of biotechnology & bioengineering research, 4, 365-374,2013, Refereed, Cit: 28
62.   V. Bali, P.S. Panesar and M.B. Bera. Physiological, biochemical, and molecular characterization of potential bacteriocin producer strain isolated from fermented barseem.Actaalimentaria 3:515-525 , 2013, Refereed, Cit:03
63.   Rajni kamboj, M.B. Bera and Vikas Nanda. Evaluation of physico chemical properties, trace metal content and antioxidant activity of Indian honey.International journal of Food Sci. Tech,48,578-587, 2013,Refereed, Cit:28
64.   Kushwaha, S. C., Bera, M. B. and Kumar, P. Nutritional composition of detanninated and fresh pomegranate peel powder.IOSR J. Environ. Sci. Toxicol. Food Technol,7,38,2013, Refereed, Cit:23
65.   V Bali, PS Panesar, MB Bera Effect of bacteriocin extracted from Enterococcus Faecium BS 13 on shelf life of paneer and khoya. International Journal of Food and Nutritional Sciences, 2 , 5, 2013, Refereed, Cit: 06
66.   Satish Kushwaha, M. B. Bera and Pradyuman Kumar, Development of method for extraction of ellagitannin from fresh pomegranate peel, using response surface methodology. Asian Journal of Chemistry (Print ISSN: 0970-7077 Online ISSN: 0975-427X,2013,           Refereed            

67.   Bali Vandana, Paneser, PS and Bera Manab B. Potential of immobilization technology in Bacteriocin production and antimicrobial             Food Review International, 30,3, 244-263,2014, Refereed, Cit:09
68.   Varinder Kaur, Manab  B Bera , Parmjit S.Paneser , Harish Kumar and J.F.Kennedy . Walen gum: Microbial production, characterization, and application.     Intl. J of biological macromolecules,65, 454-461,2014, Refereed, Cit:    61
69.   S.M.R. Joshi, M.B. Bera and P.S. Panesar. Extrusion cooking of maize/spirulina mixture: factors affecting expanded product characteristics and sensory quality.     Journal of Food Processing and Preservation 38(2): 655-664 ,2014, Refereed, Cit:50
70.   Kaur Subhneet, Paneser, P.S. Bera Manab B . Physicochemical textural, pasting and in-vitro digestion properties of some basmati and non-basmati rice cultivar. International Journal of Food Properties, 17,5, 1055-1066.2014,Refereed, Cit:19
71.   V Bali, MB Bera, PS Panesar; Utilization of agro-industrial byproducts for bacteriocin production using newly isolated Enterococcus faecium BS13.nternational Journal of Agricultural and Biosystems Engineering 8 (6), 562-566 ,2014,Refereed, Cit:05
72.   V Bali, PS Panesar, MB Bera: Physiological, biochemical, and molecular characterization of potential bacteriocin producing strain isolated from fermented berseem, Acta Alimentaria 43, 515, 2014, Refereed, Cit:03
73.   S Kumari, PS Panesar, MB Bera: Statistical modelling for permeabilization of a novel yeast isolate for β-galactosidase activity using organic solvents. International Journal of Agricultural and Biosystems Engineering 8 , 567-572,2014 ,Refereed, Cit :04
74.   Kumari Shweta, Paneser, PS. Bera Manab B. Comparative studies on physicochemical characterization of yeast cells entrapped with alginate and hybrid breads. Iranian Polymer journal, 23,2,111-119, 2014, Refereed, Cit: 09
75.   Kushwaha, S.C., Bera, M. B. and Kumar, P. 2015. An economical Approach for Production of Purified Ellagitannin Powder from Fresh and Fermented Pomegranate Peel.Journal of Agricultural Engineering and Food Technology2 (1), 17-21,2015, Refereed, Cit : 02
76.   Kushwaha, S.C, Bera, M.B. and Kumar. Extraction of polyphenols from fresh pomegranate peel using Response surface methodology.    Asian Journal of Chemistry; 27 ,4320,2015, Refereed, Cit: 01
77.   PS Panesar, MB Bera, S Kaur:Bio- utilization of whey for ethanol production using yeast isolate International Journal of Food and Fermentation Technology 4 (2), 107,2015,Refereed, Cit:02
78.   Shubhneet Kaur, Parmjit S. Panesar, Manab B. Bera and Varinder Kaur. Simple Sequence Repeat Markers in Genetic Divergence and Marker Assisted Selection of Rice Cultivars: A Review. Critical Reviews in Food Science and Nutrition55 (1), 41-49,2015, Refereed, Cit:36
79.   V. Bali, P.S. Panesar, M.B. Bera and R. Panesar. Fructo-oligosaccharides: Production, purification and potential applications.       Critical Reviews in Food Science and Nutrition, 55: 1475-1490, 2015, RefereedCit: 51
80.   V. Bali, Parmjit S. Panesar, Manab B. Bera, and John F. Kennedy. Bacteriocins: Recent trends and potential applications. Critical Reviews in Food Science and Nutrition,56: 817,2016, Refereed, Cit:84
81.   V Bali, PS Panesar and M.B. Bera. Trends in utilization of agro-industrial waste/by-products for bacteriocin production and their application as biopreservative         Critical Reviews in Biotechnology, 6 ; 204-214      2016                Refereed             39
82.   Rajni Kamboj, Manav Bandhu Bera, Vikas Nanda: Mass transfer kinetics study of honey-based apple preserve through osmotic dehydration     Asian Journal of chemistry,29, 166,2017, Refereed, Cit:01
83.   Janghu, Sandeep; Bera, Manab B.; Nanda, Vikas; Rawson, Ashish. Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey Food technology & Biotechnology, 55,4 ,2017, Refereed, Cit:10
84.   R.Foujdar, H.K.Chopra , M.B.Bera. Optimization and production of turmeric extract‐based nano- emulsion (TEBN) and its application in preservation of fatty fish fillet            Journal of food processing & preservation, 42,9, 2018, Refereed, Cit: 05
85.   R Kamboj, RS Sandhu, RSS Kaler, MB Bera, V Nanda: Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey.Journal of food science and technology 56 (7), 3205-3214,2019,           Refereed, Cit:04
86.   S Kumari, PS Panesar, R Kaur, MB Bera : Statistical Modeling of β-Galactosidase Production from Novel Yeast Isolate Using Cheese Whey.NISCAIR-CSIR, India,2019 ,Cit:              04
87.   Sandeep Jangu, Manab B. Bera, Vikas Nanda. Characterization of different unifloral Indian honey based on the physic-chemical and rheological properties. The Annals of the University Dunarea de Jos of Galati Fascicle VI –Food Technology 42(2), 36-48,2018 ,Refereed, Cit :01
88.   Foujdar,R, Naik, RP, Palak and Bera, M.B .Functional foods for lung cancer prevention.    ACTA scientific nutritional Health,3,2,    2019, Refereed
89.   Anuradha Saini, P.S.Paneser, M.B.Bera : Valuation of citrus reticulate (Kinnow) peel for the extraction of lutein using ultrasonication technique. Biomass conversion and Biorefinery. Doi.org/10.1007/s13399-020-00605-4,2019,Refereed, Cit:05
90.   Anuradha Saini, P.S.Paneser, M.B.Bera .Valorization of fruit and vegetables waste through green extraction of bioactive compound and their nanoemulsion-based delivery system. Bioresources and Bioprocessing,6,12,2019, Refereed, Cit:29
91.   Anuradha Saini, P.S.Paneser, M.B.Bera. Comparative study on the extraction and quantification of polyphenols from citrus peels using Meceration and ultrasonication technique.            Current research in nutrition and food science, 7 (3) 678-685,2019, Refereed, Cit:08
92.   Anuradha Saini, P. S. Paneer, M. B. Bera. Bioactive compounds from Cereal and pulse processing byproduct and their potential health benefits.  Austin Jounal of Nutrition & Metabolism, 6(2), 1068, 2019, Refereed.     
93.   R Kamboj, GA Nayik, MB Bera, V Nanda:Sugar profile and rheological behaviour of four different Indian honey varieties,Journal of Food Science and Technology, 1-9, 2020,Refereed,Cit:             01
94.   Foujdar, R., Bera, M. B., & Chopra, H. K. Optimization of process variables of probe ultrasonic‐assisted extraction of phenolic compounds from the peel of Punica granatum Var. Bhagwa and its chemical and bioactivity characterization.              Journal of Food Processing and Preservation, 44(1), e14317, 2020, Refereed, Cit:10
95.   A Saini, D Panwar, PS Panesar, MB Bera: Encapsulation of functional ingredients in lipidic nanocarriers and antimicrobial applications: a review. Environmental Chemistry Letters, 1,2020, Refereed, Cit: 04
96.   SC Kushwaha, MB Bera, P Kumar Antioxidants in Fruits: Properties and Health Benefits, Pomegranate: 295-316,2020                             
97.   Foujdar, R., Chopra, H. K., Bera, M. B., Chauhan, A. K., & Mahajan, P. Effect of Probe Ultrasonication, Microwave and Sunlight on Biosynthesis, Bioactivity and Structural Morphology of Punica granatum Peel’s Polyphenols-Based Silver Nanoconjugates. Waste and Biomass Valorization, 1-20,        2020 Refereed 
98.   Palak Mahajan, Manab Bandhu Bera, P.S.Paneser and Anil Chauhan . Millet starch: A review. International Journal of Biological Macromolecules,180 ,61-79,2021, Refereed              

Book Chapters
1.       Foujdar, R., Bera, M. B., & Chopra, H. K. (2020). Phenolic nanoconjugates and its application in food. In Biopolymer-Based Formulations (pp. 751-780). Elsevier
2.       Kushwaha, S.C., Bera, M.B. and Kumar, P. 2020. Pomegranate. In: Antioxidants in Fruits-Properties and Health Benefits, Springer (ISBN: 978-981-15-7285-2)
3.       Rimpi Foujdar, Sandeep Kumar, Anil Kumar Chauhan, and M.B. Bera 2021. Book volume “Innovations in Agricultural and Biological Engineering” ( Research on food engineering and application) “ Bio-nanomaterials as an emerging technology for food processing and preservation. Apple Academic Press, USA ( In press)
4.       Palak Mahajan, Shubham Saraswat and  Manab Bandhu Bera (2021) Book volume : Innovations in Agricultural and Biological Engineering       (Research on food engineering and application) “Role of Food Physics in structural design of foods”. Apple Academic Press, USA ( In press).

Research/Projects

Research

Research experience and Area of research: Food Engineering & Food Biotechnology Technology.
Recent area of research: Protein Technology and biopeptides, Bacteriocine production & utilization in food preservation, Microbial production Exo-polysaccharides, Pro and Prebiotic production and their utilization, functional foods & nutraceuticals, Engineering properties of food ingredient.
Sponsored Projects Undertaken:
•Department of Biotechnology DBT (Govt. of India) sponsored project (March, 1998) tentitled “Training in food Biotechnology and research in Bioconversion of food ( Rs. 46.00 Lakh) Undersigned was the coordinator (research) of the project and worked in the areas of bioconversion of locally available cheaper raw material for food formulation.

•Min. of Human Resource Development (Govt. of India) sponsored project of Rs. 6.00 Lakh under Thrust area scheme titled “ Bio separation of Microbial Amylase Enzyme: Process Optimisation and Validation”.(2001-2003)

•All India council of Technical Education (AICTE) sponsored project of Rs.7.00 lakh on Entrepreneur development and Management (2002-2004)

•Min. of Human Resource Development (Govt. of India) sponsored project of Rs. 20.00 Lakh under MODROB project titled Infrastructure Development and Augmentation of Molecular Biology & Biotechnology lab (2003-2004)
•CSIR funded project Titled “Lactulose production by permeabilized yeast cells using immobilized cell technology (Rs 17.00 lacs) under Dr.P.S.Paneser –PI, Dr.M.B.Bera-CO-PI.