Academic Identity
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Orcid Id 0000-0002-0690-9800 -
Scopus Id 55466570000 -
Researcher Id Y-7688-2019 -
Google Scholar Id ahT7uwkAAAAJ
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Prof Pradyuman Kumar
- Professor
- Sant Longowal Institute of Engineering and Technology
Publications 1999 - 2024
Publications
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185
Journal Articles
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16
Book Chapter
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5
Conference
Proceedings -
13
Review
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6
Book
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6
Book-chapter
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5
Incollection
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2
Editorial
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1
Phdthesis
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1
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1
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1
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13
Citations / H-Index
2919
Citations
29
h-index
385
Citations
Altmetrics
92
6
27
1745
179
Google Scholar
Personal Information
Prof Pradyuman Kumar
Male
Department of Food Engineering and Technology Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology
Sangrur, Punjab, India - 148106
Experience
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Professor
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
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Associate Professor
Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
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Assistant Professor
Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
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Lecturer
Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
Qualification
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Ph.D.
Indian Institute of Technology, Kharagpur
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M.Sc.
GBPUAT, Pantnagar
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B.Sc.
BHU Varanasi
Doctoral Theses Guided
2023
Study on extraction of fenugreek diosgenin, encapsulation and utilization in functional food product
Prajya Arya, Sant Longowal Institute of Engineering and Technology
2019
Process optimization for the preparation of gluten free biscuits with a blend of copra meal, amaranth and foxtail millet flour
Mr. Ajay Singh, Sant Longowal Institute of Engineering and Technology
2019
Characterization and Utilization of Sand Pear (Pyrus pyrifolia L.) for the Development of Candy
Ms. Poonam, Sant Longowal Institute of Engineering and Technology
2023
Study on extraction of fenugreek diosgenin, encapsulation and utilization in functional food product
Prajya Arya, Sant Longowal Institute of Engineering and Technology
2019
Process optimization for the preparation of gluten free biscuits with a blend of copra meal, amaranth and foxtail millet flour
Mr. Ajay Singh, Sant Longowal Institute of Engineering and Technology
2019
Characterization and Utilization of Sand Pear (Pyrus pyrifolia L.) for the Development of Candy
Ms. Poonam, Sant Longowal Institute of Engineering and Technology
2018
Development and characterization of maize flat bread supplemented with asparagus bean flour
Mr. Tajamul Rouf Shah, Sant Longowal Institute of Engineering and Technology
2018
Studies on formulation, characterization and storage of carrot based beverage powder
Mr. Raees ul Haq, Sant Longowal Institute of Engineering and Technology
2017
Process technology for the development of millet, vegetable and hydrocolloid supplemented pasta
Mr. Amir Gull, Sant Longowal Institute of Engineering and Technology
2017
Process technology for preparation of shelf stable beet root juice powder
Ms. Bindu, Sant Longowal Institute of Engineering and Technology
2017
Studies on development of nutritionally enriched extruded product based on fenugreek, oat and pea
Mr. Sajad Ahmad Wani, Sant Longowal Institute of Engineering and Technology
2016
Study on extraction of pomegranate ellagitannins, storage stability and its application
Mr. Satish Kushwaha, Sant Longowal Institute of Engineering and Technology
2016
Tamarind pulp powder : process optimization, characterization and shelf life assessment
Mr. Khalid Muzzafar, Sant Longowal Institute of Engineering and Technology
,
Membership In Professional Bodies
1999
Association of Food Scientists and Technologists
Life member
1999
Read Less
Association of Food Scientists and Technologists
Life member
