Dr Sukumar Debnath
vidwan id: 5606
Chief 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
12
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Citations
508
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11
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Bio
Heat mass transfer during drying and frying, Rheology, Optimization, Modification of oils, Tradtional foods, Functional foods, Designer lipids, Vacuum frying.
Personal Details
- Male
- Chief Scientist , Central Food Technological Research Institute, Mysore
- Central Food Technological Research Institute, Kajjihundi
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Co-Authors (8)
Central Food Technological Research Institute, Mysore
Sant Longowal Institute of Engineering and Technology
Central Food Technological Research Institute, Mysore
Indian Institute of Technology, Tirupati
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
Central Food Technological Research Institute, Mysore
CSIR National Chemical Laboratory
Scholarly Work
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Scholarly Publications
Effect of multipin atmospheric cold plasma treatment on color, capsaicin and microbial content of geographical indication-tagged Byadagi chili powder
Open AccessExtraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process
Open AccessEffect of Different Cooking Methods on Health-Promoting Bioactive Compounds of Purslane (Portulaca oleracea L.)
Open AccessEffect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA
Open AccessLife cycle assessment of fermentative xylitol production from wheat bran: A comparative evaluation of sulphuric acid and chemical-free wet air oxidation-based pretreatment
Open AccessEffect of furfural, acetic acid and 5-hydroxymethylfurfural on yeast growth and xylitol fermentation using Pichia stipitis NCIM 3497
Open AccessEffect of vacuum frying on quality attributes of pear (Pyrus communis L) chips and blended oil
Open Access
10.1111/jfpp.14488
10
11