Dr. Brijesh Kumar Tiwari

Manchester Metropolitan University, UK

Email: brijeshkumartiwari@gmail.com

Qualifications

2009 Ph.D., Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine University College Dublin, Ireland

2003 M.Sc., Food Technology, Central Food Technological Research Institute,  India

2001 B.Sc.(Hons), Agriculture and Animal Husbandry, Govind Ballabh University of Agriculture and Technology, India

Publications(Selected)

1. Norton T, Tiwari, B.K., Sun D-W (2010). Computational fluid dynamics in the design and analysis of thermal processes: a review of recent advances. Critical Reviews in Food Science & Nutrition (Accepted)
2. Patras, A., Tiwari, B.K. and Brunton, N., (2010).Influence of blanching and low temperature preservation strategies on
3. Kennan, D.F., Brunton, N., Gormley, R., Butler, F., Tiwari B.K., Patras, A. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies, Innovative Food Science & Emerging Technologies, (Accepted)
4. Adekunte, A., Tiwari, B.K., and O’Donnell, C.P. (2010). Exposure assessment of dioxins and dioxin-like PCBs in pasteurised bovine milk using probabilistic modelling, Chemosphere (Accepted)
5. Torres, B., Tiwari, B. K., Patras, A., Wijngaard, H.H., Brunton, N., Cullen, P.J., O’ Donnell, C. P. (2010). Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice, Food Chemistry, (doi:10.1016/j.foodchem.2010.06.050)
6. Rawson, A., Tiwari, B.K., Patras, A., Brennan, C., Brunton, N., Cullen, P.J. and O'Donnell, C.P. and Cullen, P.J., (2010). Effect of thermosonication on bioactive compounds in water-melon juice, Food Research International, (doi:10.1016/j.foodres.2010.07.005)
7. Patil, S., Torres, B., Tiwari, B. K., Wijngaard, H.H., Bourke, P., Cullen, P.J., O’ Donnell, C. P. and Valdramidis, V.P. (2010). Safety and quality assessment during the ozonation of cloudy apple juice, Journal of Food Science (Accepted)
8. O'Donnell, C.P., Tiwari, B.K., Bourke, P and Cullen, P.J. (2010). Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science & Technology, 21(7), 358-367
9. Adekunte, A., Valdramidis, V., Tiwari, B.K., Slone, N., Cullen, P.J., O’Donnell, C.P. and Scannell, A. (2010). Resistance of Cronobactersakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: a quantitative approach on microbial responses. International Journal of Food Microbiology (doi:10.1016/j.ijfoodmicro.2010.05.028)
10. Valdramidis, V., Geeraerd A. H., Tiwari, B.K., Kondjoyan A., Cullen, P.J. and Van Impe, J.F. (2010). Estimating the efficacy of mild heating processes taking into account microbial non-linearities: a case study on the thermisation of a food simulant Food Control(doi:10.1016/j.foodcont.2010.05.007)
11. Cullen, P.J., Valdramidis, V.P., Tiwari, B.K., Patil, S., Bourke, P., and O'Donnell, C.P. (2010). Ozone processing for food preservation: an overview on fruit juice treatments, Ozone Science and Engineering, 32(3), 166 – 179
12. Adekunte, A.O., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M. and O’Donnell, C.P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice, Food Chemistry, 122 (3), 500-507
13. Gowen, A.A., Tiwari, B.K., Cullen, P.J., McDonnell, K. and O'Donnell, C.P. (2010). Applications of thermal imaging in food quality and safety assessment.Trends in Food Science & Technology, 21(4), 190-200
14. Tiwari, B.K., Brennan, C.S., Curran, T., Gallagher, E., Cullen, P.J., McDonnell, K. and O'Donnell, C.P. (2010). Application of ozone in grain processing, Journal of Cereal Science, 51 (3), 248-255
15. Tiwari, U., Gunasekaran, M., Jaganmohan, R., Alagusundaram, K. and Tiwari, B.K. (2010). Quality Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and Legumes By-Product. Food and Bioprocess Technology, (In press)
16. Tiwari, B.K., Muthukumarappan, K., O’ Donnell, C.P. and Cullen P.J. (2010). Rheological properties of sonicated guar, xanthan and pectin dispersions. International Journal of Food Properties, 13(2), 223 — 233
17. Valdramidis, V.P., Cullen, P.J., Tiwari, B.K. and O'Donnell, C.P. (2010). Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing. Journal of Food Engineering, 96(3): 449-454
18. Patras, A., Brunton, N.P., O’Donnell, C.P. and Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21(1), 3-11
19. Tiwari, B.K., O’Donnell, C.P., Patras, A., Brunton, N.P. and Cullen, P.J. (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasound Sonochemistry, 17(3), 598-604
20. Adekunte, A., Tiwari, B.K., Scannell, A., Cullen, P.J. and O'Donnell, C. (2010). Modelling of yeast inactivation in sonicated tomato juice. International Journal of Food Microbiology, 137, 116–120