Pradyuman Kumar Baranwal

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Sajad Ahmad WaniSher-e-Kashmir University of Agricultural Science and Technology, KashmirVerified email at iust.ac.in
Kamlesh PrasadProfessor and Dean, Food Engineering and Technology, SLIET, LongowalVerified email at sliet.ac.in
Khalid MuzaffarIslamic University of Science and Technology, Awantipora IndiaVerified email at iust.ac.in
Professor H N MishraIndian Institute of Technology KharagpurVerified email at agfe.iitkgp.ac.in
PRAJYA ARYASant Longowal Institute of Engineering and TechnologyVerified email at sliet.ac.in
Gulzar Ahmad NayikTeaching Faculty at Deptt. of Food Science & Technology, Govt. Degree College Shopian, J&K, IndiaVerified email at gdcshopian.edu.in
ajay singhMata Gujri College Fatehgarh SahibVerified email at matagujricollege.org
Sanju Bala DhullAssociate Professor, Department of Food Science And Technology, Chaudhary Devi Lal University, SirsaVerified email at cdlu.ac.in
M B BeraSant Longowal Institute of Engineering & Technology, Longowal, Sangrur-148106 (Pb)Verified email at sliet.ac.in
Sneh Punia BangarClemson University, Clemson, United StatesVerified email at clemson.edu
B.N.DarIslamic University of Science and TechnologyVerified email at islamicuniversity.edu.in
Dr. B.K. SakhaleProfessor (Food Technology), UDCT, Dr. Babasaheb Ambedkar Marathwada University,Aurangabad,IndiaVerified email at bamu.ac.in
Fatih YildizMiddle East Technical University Mogan International Research CenterVerified email at metu.edu.tr
Dr. Sandeep Sopanrao GaikwadFood Analyst, FSSAI, NFL- Chennai
satish kushwahaFood Technologist, NIFTEM
Dr Amir GullUniversity of Kashmir

Pradyuman Kumar Baranwal

Professor, Deptt. of Food Engineering & Technology, Sant Longowal Institute of Engg. & Tech

Verified email at sliet.ac.in - Homepage

Food Formulation Food Powder Functional Foods and Nutraceuticals RTE Food


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Fenugreek: A review on its nutraceutical properties and utilization in various food products SA Wani, P Kumar Journal of the Saudi Society of Agricultural Sciences 17 (2), 97-106, 2018	465	2018
Maize—A potential source of human nutrition and health: A review T Rouf Shah, K Prasad, P Kumar Cogent Food & Agriculture 2 (1), 1166995, 2016	401	2016
Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder SN Bhusari, K Muzzaffar, P Kumar Powder Technology DOI: 10.1016/j.powtec.2014.06.038, 2014	316	2014
Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties P Kumar, HN Mishra Food chemistry 87 (4), 501-507, 2004	197	2004
Yoghurt powder—a review of process technology, storage and utilization P Kumar, HN Mishra Food and Bioproducts Processing 82 (2), 133-142, 2004	195	2004
Moisture sorption isotherms and storage study of spray dried tamarind pulp powder K Muzaffar, P Kumar Powder Technology 291, DOI:10.1016/j.powtec.2015.12.046, 2016	158	2016
Parameter optimization for spray drying of tamarind pulp using response surface methodology K Muzaffar, P Kumar Powder Technology 279, 179-184, 2015	153	2015
Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta A Gull, K Prasad, P Kumar LWT-Food Science and Technology 63 (1), 470-474, 2015	150	2015
Significance of finger millet in nutrition, health and value added products: a review A Gull, R Jan, GA Nayik, K Prasad, P Kumar Journal of Environmental Science, Computer Science and Engineering …, 2014	145	2014
Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate B Bazaria, P Kumar Food Bioscience, DOI: 10.1016/j.fbio.2015.11.002, 2016	144	2016
Nutritional, antioxidant, microstructural and pasting properties of functional pasta A Gull, K Prasad, P Kumar Journal of the Saudi Society of Agricultural Sciences 17 (2), 147-153, 2018	114	2018
Optimization of Spray Drying Parameters for Beetroot Juice Powder Using Response Surface Methodology (RSM) B Bazaria, P Kumar Journal of the Saudi Society of Agricultural Sciences 17 (4), 408-415, 2018	107	2018
Storage stability of mango soy fortified yoghurt powder in two different packaging materials: HDPP and ALP P Kumar, HN Mishra Journal of Food Engineering 65 (4), 569-576, 2004	98	2004
Stickiness Problem Associated with Spray Drying of Sugar and Acid Rich Foods: A Mini Review K Muzzafar, GA Nayik, P Kumar Journal of Nutrition and Food Science, S12: S12003, 2015	95	2015
Taro starch: Isolation, morphology, modification and novel applications concern - A review D Singla, A Singh, SB Dhull, P Kumar, T Malik, P Kumar International Journal of Biological Macromolecules, https://doi.org/10.1016 …, 2020	81	2020
Effect of extrusion on the nutritional, antioxidant and microstructural characteristics of nutritionally enriched snacks SA Wani, P Kumar Journal of Food Processing and Preservation 40 (10.1111/jfpp.12593), 166-173, 2016	79	2016
Moisture sorption isotherms and evaluation of quality changes in extruded snacks during storage SA Wani, P Kumar LWT- Food Science and Technology, 2016	69	2016
Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk P KUMAR, HN Mishra Journal of Texture Studies 34 (3), 249-269, 2003	62	2003
Nutritional Composition of Detanninated and Fresh Pomegranate Peel Powder SC Kushwaha, MB Bera, P Kumar IOSR Journal of Environment Science, Toxicology and Food Technology 7 (1 …, 2013	59	2013
Development and Parameter Optimization of Health Promising Extrudate Based on Fenugreek Oat and Pea SA Wani, P Kumar Food Bioscience, DOI: 10.1016/j.fbio.2016.02.002, 2016	58	2016

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