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
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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
Quality characteristics and stability of Moringa oleifera seed oil of Indian origin
Open AccessShelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
Open AccessEffect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food
Open Access
10.1016/j.fbp.2011.05.001
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