Ministry of Education
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Dr Roopa B S

vidwan id: 183800
Female

Principal Scientist, Department of Food Engineering
Central Food Technological Research Institute, Mysore

Orchid Icon 0000-0003-2813-517X Google Scholar Icon 13606692500

Expertise

  • Food Science and Technology

Publications

Total Articles 18
Books 0
Proceedings 0

Publications

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Scopus

Citations 345
h-index 10

CrossRef

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Citations 385
h-index 11
Google Scholar

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Professional Recognition

2007

Senior Research Fellowship

CSIR-HRDG, New Delhi

Community & Membership

2019

ISO/TC 34/SC 12, FAD 28 and Panel II for sensory analysis

Nominated member

AFSTI

2012
Life member

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
Ph.D
Other Institute 2011
Principal Scientist Aug 2009 – Present
Central Food Technological Research Institute, Mysore | Department of Food Engineering

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Organisations (121+)

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B.R.

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Co-Authors (6)

Asha

Dr Asha Martin

Central Food Technological Research Institute, Mysore

Chetana

Dr Chetana Ramakrishna

Central Food Technological Research Institute, Mysore

Nandini Prasad

Dr Nandini Prasad Shetty

Central Food Technological Research Institute, Mysore

Pradeep Singh

Dr Pradeep Singh Negi

Central Food Technological Research Institute, Mysore

Suresh Kumar

Dr Suresh Kumar Gurusiddaiah

Central Food Technological Research Institute, Mysore

S.V.N.

Dr S.V.N. Vijayendra

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

Completed
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

Completed
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A process for developing an instant gel for the preparation of restructured food products without heat processing

CSIR-CFTRI
Agricultural Sciences Patent No. : 0807/DEL/2008 Filed : 07-02-2008
Published : 14-04-2008 Filed

Scholarly Publications

Mango gels: Characterization by small-deformation stress relaxation method

Open Access
article
Journal of Food Engineering. Year: 2014. Volume: 131 , Pages: 38-43 .
Authors: Roopa B.S;Bhattacharya S.
DOI 10.1016/j.jfoodeng.2014.01.010
12 12

Alginate gels: Ii. stability at different processing conditions

Open Access
article
JOURNAL OF FOOD PROCESS ENGINEERING. Year: 2010. Volume: 33 , Issue: 3 , Pages: 466-480 .
Authors: Roopa B. S;Bhattacharya S.
DOI 10.1111/j.1745-4530.2008.00285.x
14 10

Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties

Open Access
article
LWT - Food Science and Technology. Year: 2010. Volume: 43 , Issue: 9 , Pages: 1403-1408 .
Authors: Roopa B. S;Bhattacharya S.
DOI 10.1016/j.lwt.2010.04.008
14 13

Fracture behavior and mechanism of puffed cereal during compression

Open Access
article
JOURNAL OF TEXTURE STUDIES. Year: 2009. Volume: 40 , Issue: 2 , Pages: 157-171 .
Authors: Roopa B. S;Mazumder P.;Bhattacharya S.
DOI 10.1111/j.1745-4603.2009.00174.x
9 10

Alginate gels: Rupture characteristics as a function of the conditions of gel formation

Open Access
article
Journal of Food Engineering. Year: 2009. Volume: 91 , Issue: 3 , Pages: 448-454 .
Authors: Roopa B. S;Bhattacharya S.
DOI 10.1016/j.jfoodeng.2008.09.023
9 8

Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions

Open Access
article
International Journal of Food Science and Technology. Year: 2009. Volume: 44 , Issue: 12 , Pages: 2583-2589 .
Authors: Roopa B. S;Bhattacharya S.
DOI 10.1111/j.1365-2621.2009.02088.x
26 27

Alginate gels: I. Characterization of textural attributes

Open Access
article
Journal of Food Engineering. Year: 2008. Volume: 85 , Issue: 1 , Pages: 123-131 .
Authors: Roopa B. S;Bhattacharya S.
DOI 10.1016/j.jfoodeng.2007.07.012
61 55

Textural attributes of a model snack food at different moisture contents

Open Access
article
Journal of Food Engineering. Year: 2007. Volume: 79 , Issue: 2 , Pages: 511-516 .
Authors: Mazumder P.;Roopa B. S;Bhattacharya S.
DOI 10.1016/j.jfoodeng.2006.02.011
67 53