Professor

Faculty Details

  • Citations 2166
  • HIndex 25
  • i10 Index 68
  • Mobile 9419135876
  • Email masoodi_fa@yahoo.co.in
  • Administrative position Held Functioning as Dean School of Applied Sc. & Tech/Head Department of Food Science & Technology
  • Resume View



Research Papers Published

  • "Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization" Food Hydrocolloids, 56(0): 108 -117
  • "Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product" Small Ruminant Research, 137(0): 169 -176
  • "Micro-encapsulation of folic acid using horse chestnut starch and ß-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions" Food Hydrocolloids, 0(0): DOI No. http://dx.doi.org/10.1016/j.fo
  • "Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars" International Journal of Biological Macromolecules, 0(0): DOI No. http://dx.doi.org/10.1016/j.ij
  • "Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions" Journal of food science and technology, 53(6): 2876 -2886
  • "Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)" Journal of food science and technology, 53(6): 2752 -2759
  • "Antioxidant and Antiproliferative Activity of Walnut Extract (Juglans regia L.) Processed by Different Methods and Identification of Compounds Using GC/MS and LC/MS Technique" Journal of Food Processing and Preservation, 0(0): DOI No. 10.1111/jfpp.12756
  • "Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology" Journal of Advanced Research, 8(3): 235 -244
  • "Physicochemical, rheological and structural characterization of acetylated oat starches" LWT-Food Science and Technology, 80(1): 19 -26
  • "Micro-encapsulation of folic acid using horse chestnut starch and ß-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions" Food Hydrocolloids, 66(1): 154 -160
  • "Structural, rheological and nutraceutical potential of ß-glucan from barley and oat" Bioactive Carbohydrates and Dietary Fibre, 10(1): 10 -16
  • "Antimicrobial activity of crude fractions and morel compounds from wild edible mushrooms of North western Himalaya" Microbial Pathogenesis, 105(1): 356 -360
  • "Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars" International Journal of Biological Macromolecules, 95(1): 1101 -1107 Impact Factor= 3.13
  • "Effects of guar gum as a fat substitute in low fat meat emulsions" Journal of Food Processing and Preservation, 1(1): 1 -9
  • "Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads" Journal of Food Measurement and Characterization, 1(1): 1 -12
  • "Production of RS4 from rice by acetylation: Physico-chemical, thermal, and structural characterization" Starch-Stärke, 69(1): 1 -2
  • "Emerging concepts in the nutraceutical and functional properties of pectin- A Review" Carbohydrate Polymers, 1(1): DOI No. 10.1016/j.carbol.2017.03.058
  • "Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India" Food Bioscience, 60(1): 1 -10
  • "Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region" Food Bioscience, 23(1): 31 -37 Impact Factor= 1.70
  • "Effect of some preservation techniques on quality parameters and antioxidant properties of banana pulp during storage" Journal of Food Measurement and Characterization, 12(1): 661 -673 Impact Factor= 0.52
  • "Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics" Food chemistry, 239(1): 287 -294 Impact Factor= 3.391
  • "Effect of sprouting on cake quality from wheat–barley flour blends" Journal of Food Measurement and Characterization, 1(1): 1 -13 Impact Factor= 0.52
  • "Moisture mediated effects of ?-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour" Journal of Cereal Science, 79(2): 399 -407 Impact Factor= 2.223
  • "ß-d-glucan as an enteric delivery vehicle for probiotics" International journal of biological macromolecules, 106(3): 864 -869 Impact Factor= 3.67
  • "Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract" International journal of biological macromolecules, 106(2): 140 -147 Impact Factor= 3.67

Books Published

  • "Minimal processing of tropical and subtropical fruits, vegetables, nuts and seeds". Springer. pp 15
  • "Food Enzymes and Nanotechnology". Elsevier Inc.. pp 17
  • "Recent Developments in Low Fat Meat Products". Lambert Academic Publishing. pp 100
  • "• Apple Processing-Global Scenario and an Indian Overview". Daya Publishing House. pp 26

Research Projects Details:

Title of the ProjectFunding AgencyDatedAmount (in Rs.)
Stability of phytochemicals during processing and storage of perishable te,perate fruitsDBT28-02-20134,723,000.00
Enhancing the quality and nutraceutical status of traditional meat products of India by use of enzymes and protective microorganismsDepartment of Biotechnology, Govt. of India05-03-20166,750,000.00
Extraction of resistant starch from horse chestnut and rice, its utilization as an encapsulating agent for targeted delivery into the colonMinistry of Food Processing, Govt. of India04-03-20145,473,000.00
Nutraceutical potential of ß- glucan, its utilization for making functional foods and as an encapsulating material for target delivery of probioticsMinistry of Food Processing, Govt. of India05-03-20137,380,000.00
Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& KICMR, New Delhi01-12-20162,200,000.00
Wheat flour modification by bacterial, enzymatic and chemical interventions to combat coeliac disordersDepartment of Biotechnology, Govt. of India20-06-2014638,000.00
Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& K.Indian Council of Medical Research (ICMR)05-04-20172,200,000.00

Research Scholars:

NameCourseStatusNature
RafiaPh.D Awarded Whole Time
Sajad Mohd WaniPh.D Awarded Part-time
Masarat ShafiPh.D Awarded Whole Time
Sabeiha YaqoobPh.D Awarded Whole Time
Asima JanPh.D Awarded Whole Time
Sajad Ahmad RatherPh.D Awarded Whole Time

Teaching:

DepartmentSubjectCourse TaughtSemester
Food Science & TechnologyM Sc Food TechnologyFood Microbiology1
Food Science & TechnologyM Sc Food TechnologyFood Microbiology1
Food Science & TechnologyM Sc Food TechnologyFood Biotechnology2
Food Science & TechnologyM Sc Food TechnologyFruit and Vegetable Processing3
Home ScienceFood Science & NutritionFood Processing & Technology4
Food Science & TechnologyDietetics and Clinical NutritionFood Processing & Technology4