Mr Attar Singh Chauhan
vidwan id: 5437
Chief Scientist, Department of Traditional Foods and Applied Nutrition
Central Food Technological Research Institute, Mysore
Expertise
- Food Science and Technology
Publications
Publications
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Scopus
h-index
11
CrossRef
Citations
469
h-index
10
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Professional Recognition
Bestowed with Young Scientist Award-2003
AFSTIBestowed with CFTRI-Foundation Day Award for Best Scientific and Technological Contribution
CSIR-CFTRIBest technology award for Amla Candy
CSIR-CFTRICommunity & Membership
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AFSTI
Bio
Processing and value addition to fruits and vegetables for retention of their natural color, aroma volatiles and nutraceutical properties. 1.Optimization of process conditions for the development of dehydrated and osmo-dehydrated products, 2.Optimization of process conditions for the development of intermediate moisture food (IMF) products, 3.Enzymatic liquefaction of pulpy fruits for juice extraction, clarification and development of fruit juice concentrate (FJC) with aroma retention).
Personal Details
- Male
- Chief Scientist , Central Food Technological Research Institute, Mysore
- Central Food Technological Research Institute, Kajjihundi
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Co-Authors (12)
Babasaheb Bhimrao Ambedkar Bihar University, Muzaffarpur
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
Central Food Technological Research Institute, Mysore
Chief Scientist
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Scholarly Work
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Improved process for preparation of coconut jams
CSIR
New Delhi
Improved process for preparation of litchi (Litchi chinensis) beverage
CSIR
New Delhi
Preparing vegetable powder from drumstick (Moringa oleifera Lam.)
CSIR
New Delhi
Preparation of antibacterial fraction of seabuckthorn useful as natural preservative, involves powdering dried seabuckthorn seeds to preset particle size, extracting with leotropic solvents and methanol and drying crude extract.
CSIR
New Delhi
Scholarly Publications
Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies
Open AccessNanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies
Open AccessBasella rubra fruit juice betalains as a colorant in food model systems and shelf-life studies to determine their realistic usability
Open Access
10.1111/jfpp.14595
12
10