Mr Attar Singh Chauhan
Chief Scientist
| Department of Traditional Foods and Applied Nutrition
CSIR-Central Food Technological Research Institute
Karnataka
Expertise:
Food Science and Technology
26
Publications
0
Projects
670
Scopus Citations
535
CrossRef
4 Years 9 Months Total Experience
Scopus
670
Citations
13
h-index
CrossRef
535
Citations
11
h-index
Google Scholar
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Professional Recognition
Bestowed with Young Scientist Award-2003
2004
AFSTI
Bestowed with CFTRI-Foundation Day Award for Best Scientific and Technological Contribution
2004
CSIR-CFTRI
Best technology award for Amla Candy
2014
CSIR-CFTRI
Community & Membership
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AFSTI
Life MemberPersonal Details
Master of Science
1994
N/A
Chief Scientist
Dec 2021 – Present
CSIR-Central Food Technological Research Institute
| Department of Traditional Foods and Applied Nutrition
Agricultural Sciences
Scholarly Work
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Improved process for preparation of coconut jams
CSIR
New Delhi
-
Patent No. :
IN200901689-I1
Filed :
13-08-2009
Published :
18-02-2011
Granted
Improved process for preparation of litchi (Litchi chinensis) beverage
CSIR
New Delhi
-
Patent No. :
IN200300432-I1 ; IN232574-B
Filed :
27-04-2007
Published :
27-03-2009
Granted
Preparing vegetable powder from drumstick (Moringa oleifera Lam.)
CSIR
New Delhi
-
Patent No. :
IN200300415-I1 ; IN237758-B
Filed :
26-03-2003
Published :
03-08-2007
Granted
Preparation of antibacterial fraction of seabuckthorn useful as natural preservative, involves powdering dried seabuckthorn seeds to preset particle size, extracting with leotropic solvents and methanol and drying crude extract.
CSIR
New Delhi
-
Patent No. :
US2004191340-A1 ; 6946154-B2
Filed :
25-03-2003
Published :
30-09-2004
Granted
Scholarly Publications
Properties of Ascorbic Acid and Its Applications in Food Processing : A Critical Appraisal
Scopus: 24
Seabuckthorn (Hippophae rhamnoides Lin.) berries: Harnessing its potential for processing
Scopus: 6
Basella rubra fruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability
Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage
Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies
Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from Kainth (Pyrus pashia Buch.-ham ex D. Don) fruit
Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A
Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability
10.1007/s13197-024-06017-w
Scopus: 1
Showing 1 to 8 of 26 publications