Dr Aashitosh Inamdar

vidwan id: 125908

Male

Senior Principal Scientist, Department of Technology Transfer
Central Food Technological Research Institute, Mysore

0000-0002-3900-8769 Google Scholar Icon

53063817500

Expertise

Food Science and Technology

Publications

Total Articles 38

Books 0

Proceedings 0

Publications

Scopus

Citations 416

h-index 14

CrossRef

Citations 371

h-index 13

Google Scholar

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Professional Recognition

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Bio

Wheat Flour Milling, Baking, Flour Fortification, Products development

Personal Details

Male
Senior Principal Scientist , Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Kajjihundi

Ph.D

University of Mysore 2018

Senior Principal Scientist May 2021 – Present

Central Food Technological Research Institute, Mysore | Department of Technology Transfer

Principal Scientist Jul 2006 – May 2021

Central Food Technological Research Institute, Mysore | Department of Flour Milling, Baking and Confectionery Technology

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Co-Authors (7)

Dr Ajay Kumar Srivastava

Central Drug Research Institute

Dr Crassina Kasar

Central Food Technological Research Institute, Mysore

Dr K.V. Harish Prashanth

Central Food Technological Research Institute, Mysore

Dr Jyothi Lakshmi A

Central Food Technological Research Institute, Mysore

Dr Suresh Sakhare

Central Food Technological Research Institute, Mysore

Soumya C

Central Food Technological Research Institute, Mysore

Dr Usha Dharmaraj

Central Food Technological Research Institute, Mysore

Scholarly Work

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Scholarly Publications

Evaluation of roller milling potential of amaranth grains

Open Access

Article

Journal of Cereal Science. Year: 2017. Volume: 73 , Pages: 55-61 .

Authors: Sakhare S.;Inamdar A.;Preetham Kumar K.;Dharmaraj U.

10.1016/j.jcs.2016.11.006

Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making quality

Open Access

Article

Journal of Food Science and Technology. Year: 2017. Volume: 54 , Issue: 11 , Pages: 3451-3458 .

Authors: Pande S.;Sakhare S.;Bhosale M.;Haware D.;Inamdar A.

10.1007/s13197-017-2801-7

Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta) and its Chapati Making Quality

Open Access

Article

JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2017. Volume: 41 , Issue: 3 .

Authors: Inamdar A.A.;Prabhasankar P.

10.1111/jfpp.12966

Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics

Open Access

Article

Journal of Cereal Science. Year: 2016. Volume: 69 , Pages: 358-362 .

Authors: Preetham Kumar K.;Dharmaraj U.;Sakhare S.;Inamdar A.

10.1016/j.jcs.2016.05.002

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

Open Access

Article

Journal of Food Science and Technology. Year: 2016. Volume: 53 , Issue: 5 , Pages: 2434-2442 .

Authors: Kumar K.;Dharmaraj U.;Sakhare S.;Inamdar A.

10.1007/s13197-016-2226-8

Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica)

Open Access

Article

Year: 2016. Volume: 73 , Pages: 274-279 .

Authors: Preetham Kumar K.V.;Dharmaraj U.;Sakhare S.D.;Inamdar A.A.

10.1016/j.lwt.2016.06.028

Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics

Open Access

Article

Journal of Cereal Science. Year: 2016. Volume: 68 , Pages: 1-7 .

Authors: Dharmaraj U.;Sathyendra Rao B.;Sakhare S.;Inamdar A.

10.1016/j.jcs.2015.11.003

A study on rheological characteristics of roller milled fenugreek fractions

Open Access

Article

Journal of Food Science and Technology. Year: 2016. Volume: 53 , Issue: 1 , Pages: 421-430 .

Authors: Sakhare S.;Inamdar A.;Prabhasankar P.

10.1007/s13197-015-1986-x

Showing 17 to 24 of 38 results