CIFT

Staff Details

Fish processing / Scientist

Dr. Anuj Kumar 04842412300 anuj19.ak@gmail.com

 

Area of Research
  • Utilization of seaweed in food products
  • Application of fish protein hydrolysates in foods.
Education
  • BSc Food Technology
  • MSc Food Technology
  • PhD Dairy Technology 
Current projects
  • Development of standard processes & protocols for innovative products from aquatic resources, shelf life modelling and assessment of energy use(Co-PI)
  • Development of high value by products from fish and shell fish processing discards (Co-PI)
Awards and recognitions
  • Certificate of Merit - MSc (Food Science & Technology), CCSU, Meerut 
  • DST-INSPIRE Fellow 
Publications (Best 5 publications)
  • Anuj Kumar, Patel, A. A., Singh, R. R. B. and Desai, K. (2013). Effect of alkali pre-soaking of elephant foot yam on its acridity, colour parameters and oxalate content.
    Journal of Root Crops, 39, 1, 88-95. 
  • Ramakumar, P., Anuj Kumar, Patel, A. A. and Sawale, P. D. (2015). Effects of solids level on physical and sensory properties of elephant foot yam-added milk concentrate. Indian Journal of Dairy Science, 68, 6.
  • Sawale, P. D., Pothuraju, R., Hussain, S. A., Anuj Kumar, Kapila, S. and Patil, G. R. (2015). Hypolipidaemic and anti-oxidative potential of encapsulated herb (Terminaliaarjuna) added vanilla chocolate milk in high cholesterol fed rats.Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.7234
  • Mandakini Devi H., Anuj Kumar, Panda S.K. and Zynudheen A.A. (2015). Elemental composition of Sargassumwightii and Ulvalactuca collected from south-east coast of India, FishTech Reporter, 1(2), 9-10."

 


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