Dr Roopa B S
vidwan id: 183800
Principal Scientist, Department of Food Engineering
Central Food Technological Research Institute, Mysore
Expertise
- Food Science and Technology
Publications
Publications
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Scopus
h-index
10
CrossRef
Citations
385
h-index
11
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Professional Recognition
Senior Research Fellowship
CSIR-HRDG, New DelhiCommunity & Membership
ISO/TC 34/SC 12, FAD 28 and Panel II for sensory analysis
Nominated memberAFSTI
Bio
Food gels, Sensory analysis of developed foods, Instrumental texture, color, flavor (E-nose), taste (E-tongue) analysis, dough rheology, coconut flour, and value addition, statistical analysis, Nutraceutical and Functional foods, Black garlic, and flavor, drying characteristics, Purple tea
Personal Details
- Female
- Principal Scientist , Central Food Technological Research Institute, Mysore
- Chaluvamba Mansion
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Co-Authors (6)
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Scholarly Work
Tender Coconut water from shell to gel
Funding Agency: Coconut Development Board, Kochi
Principal Investigator
Twenty four lakhs
2021 - 2024
Application of coconut flour in improving functional, rheological and nutritional properties of wheat dough
Funding Agency: Coconut Development Board, Kochi
Principal Investigator
Forteen lakhs
2019 - 2022
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A process for developing an instant gel for the preparation of restructured food products without heat processing
CSIR-CFTRI
Scholarly Publications
Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants
Open AccessA concise review on oil extraction methods, nutritional and therapeutic role of coconut products
Open AccessEffect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
Open AccessEffect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water
Open Access
10.1111/jfpp.14363
37
32