Dr Athmaselvi KA
Associate Professor
| Food Process Engineering
NATIONAL INSTITUTE OF FOOD TECHNOLOGY, ENTREPRENEURSHIP AND MANAGEMENT -THANJAVUR
Tamil Nadu
Expertise:
Agricultural Engineering
54
Publications
1
Projects
557
Scopus Citations
430
CrossRef
21 Years 10 Months Total Experience
Scopus
557
Citations
13
h-index
CrossRef
430
Citations
13
h-index
Google Scholar
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Professional Recognition
Erasmus mobility scheme
2017
Europe Union Nottingham University
Community & Membership
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Indian Science Congress
Life memberAssociation of meat scientists and technologists
Life memberInternational society for research and development
Life memberPersonal Details
Doctor of Philosophy
2014
N/A
Master of Engineering
1999
DESH BHAGAT SCHOOL OF NURSING FATEHGARH
Associate Professor
Sep 2019 – Present
NATIONAL INSTITUTE OF FOOD TECHNOLOGY, ENTREPRENEURSHIP AND MANAGEMENT -THANJAVUR
| Food Process Engineering
Associate Professor
Oct 2004 – Jul 2019
SRM Institute of Science and Technology
Agricultural Sciences
Scholarly Work
Design and development of continuous ohmic heating system for parboiling of paddy
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Ready to cook Luffa acutangula soup powder mix
N. Shanthini and K.A. Athmaselvi
-
Application No. :
201941004623
Filed :
05-02-2019
Published :
30-11--0001
Filed
Ready to cook goat leg soup powder
Sasikala E
Shruthi P and K.A. Athmaselvi
-
Application No. :
201841003286
Filed :
21-01-2019
Published :
30-11--0001
Filed
Poly herbal composition and a process for its application
Athira J Subhash and K. A. Athmaselvi
-
Application No. :
201841030180
Filed :
10-08-2018
Published :
30-11--0001
Filed
Flavoured food product and a process for preparing the same
Akash Basu and K.A. Athmaselvi
-
Application No. :
201741034860A
Filed :
02-10-2017
Published :
30-11--0001
Published
Scholarly Publications
Report on Edible Films and Coatings
Green Approach in Food Processing and Production through nanotechnology
Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM
Effect of ultrasonication on emulsion formulation, encapsulation efficiency, and oxidative stability of spray dried chia seed oil
Principles of extrusion technology: Development of plant-based functional and engineered foods
Scopus: 1
Effect of ultrasound and microwave pretreatment on sprouting, GABA, bioactive compounds, and other physicochemical properties of sorghum
Open AccessFunctional aspects of plant-based food products
Introduction
Showing 1 to 8 of 54 publications