Prof Sukhcharn Singh
Professor
| Department of Food Engineering and Technology (खाद्य अभियांत्रकी और प्रौद्योगिकी)
Sant Longowal Institute of Engg. & Tech., Longowal
Punjab
Expertise:
Food Science and Technology
114
Publications
2
Projects
4301
Scopus Citations
3765
CrossRef
29 Years 1 Month Total Experience
Scopus
4,301
Citations
38
h-index
CrossRef
3,765
Citations
37
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Professional Recognition
Young Scientist Award
2007
Punjab Academy of Sciences
OUTSTANDING SCIENTIST
2015
Venus International Foundation (VIFRA 2015)
Community & Membership
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Punjab science congress
Life memberAFST (I)
Life memberPersonal Details
Doctor of Philosophy
2007
N/A
Professor
Aug 1997 – Present
Sant Longowal Institute of Engg. & Tech., Longowal
| Department of Food Engineering and Technology (खाद्य अभियांत्रकी और प्रौद्योगिकी)
Agricultural Sciences
Scholarly Work
Design and fabrication of gas fired continuous tandoori roti baking oven
CompletedDesign and fabrication of Amla pricking machine for cottage scale industry
CompletedStudies on Characterization, Processing and Utilization of Amaranth Grains
Studies on Isolation, Modification, Characterization and Utilization of Starch from Amaranth (Amaranthus spp.) Cultivars
Studies on Characterization, Processing and Utilization of Chenopodium (Chenopodium album l.) Grains
Studies on Characterization, Processing and Utilization of Quinoa (Chenopodium quinoa Willd.) Seeds
Isolation, Characterization and utilization of Proteins from selected pseudocereals
Studies on Characterization, Processing and Utilization of Horse Chestnut (Aesculus Indica
Studies on the effect of surface and particle characteristics on the flow behavior of Chenopodium album starch
Studies on the Effects of Starch Modification and Additives Substitution on Physical, Mechanical, Thermal, Barrier, Morphological and Functional properties of Biodegradable Films and Its Applications
Studies on the Development of Neutraceutical Foods Using Extrusion Technology
Studies on Isolation, Modification and Characterization of Starches From Mango Kernel and Their Utilization
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Scholarly Publications
Design aspects of DC ARC plasma reactors for materials processing
A study on dissolution kinetics of carbon in liquid iron bath
Characterization of functional, structural and rheological properties of flours from whole grain teff (Eragrostis tef) grown in India
Scopus: 6
Influence of 2-octenyl-1-succinic anhydride (OSA) concentration on the functional, rheological, structural and flow properties of starch from Indian Teff (Eragrostis tef)
Microbial fats and oils: innovative lipids for culinary applications
Advances in Food and Dairy Processing Technologies
10.1007/978-3-031-75834-8_11
Scopus: 3
Hydrocolloid-Mediated Structuring of Gluten-Free Pasta From Germinated Proso Millet Flour: Cooking, Texture, and Microstructural Properties
Protein Extraction from Food Waste: Conventional vs. Novel Extraction Methods
Showing 1 to 8 of 114 publications