Research Interests

  • • Advanced oxidation technologies for wastewater treatment
    • Fate and removal of emerging contaminants such as antibiotic resistant bacteria, antibiotic resistant genes, associated biological contaminants from wastewater and surface water
    • Bioremediation and biodegradation in engineered biological systems for waste gas and wastewater treatment
    • Valorisation of high value products from biomass, food waste and marine resources
    • Bioprocessing of food and nutraceuticals through green and sustainable technologies (subcritical water and enzymatic extraction) by a biorefinery approach
    • Anaerobic digestion and bioenergy

Selected Publications

Recent

  • Greyling, N., Bordoloi, A., & Goosen, N.J. (2020). Optimising enzymatic conditions of monkfish (Lophius vomerinus) heads hydrolysis towards potential waste biomass valorisation. Biomass Conversion and Biorefinery. doi: 10.1007/s13399-020-00650-z

  • Bordoloi, A. & Goosen, N. (2020). Green and integrated processing approaches for the recovery of high-value compounds from brown seaweeds., 95 (pp. 369-413). doi: 10.1016/bs.abr.2019.11.011

  • Swart, J., Bordoloi, A., & Goosen, N.J. (2019). Optimization of phosphate recovery from monkfish, Lophius vomerinus, processing by-products and characterization of the phosphate phases. Journal of the Science of Food and Agriculture, 99(6), pp. 2743-2756. doi: 10.1002/jsfa.9450

  • Bordoloi, A. & Gostomski, P.A. (2014). Fate of transformed carbon in a differential biofilter: Impact of temperature on carbon-endpoints and product ratios. 21st International Congress of Chemical and Process Engineering, CHISA 2014 and 17th Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction, PRES 2014, 3, pp. 1753-1754.

  • Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry, 133(4), pp. 1092-1100. doi: 10.1016/j.foodchem.2011.11.044

  • Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry, 133(4), pp. 1206-1213. doi: 10.1016/j.foodchem.2012.01.063