Dr. Amit Bran Das

 

M.Tech. (SLIET, Longowal), M.S. (IIT Kharagpur),

Ph.D (IIT Guwahati) 

 

 

 

Contact details

Phone: +91-03712-275714

Email: amittu@tezu.ernet.in,     amitbaran84@gmail.com

 

Area of Specialisation/Research:

  • Extrusion technology

  • Food process modeling

  • Food rheology

  • Health foods & nutraceuticals

ORCID

CV

 

Webpage

 

Research Publications (Recent)

  1. Thakur, R., Gupta, V., Dhar, P., Ghosh, T., & Das, A. B. (2022). 
    Effect of anthocyanin-natural deep eutectic solvent (lactic acid/fructose) 
    on mechanical, thermal, barrier, and pH-sensitive properties of 
    polyvinyl alcohol based edible films. Food Packaging and Shelf Life.
     
  2. Pradhan, D., Baishya, H., Das B. A., (2022) Effect of ultrasound,
    centrifugation, and enzymatic pretreatments on phytochemical 
    properties and membrane fouling during microfiltration of Sohiong 
    (Prunus nepalensis L.) juice. Food Science and Biotechnology.
     
  3. Samyor, D., Calderwood, D., Carey, M., Das, A. B., Green, B. D., & 
    Deka, S. C. (2022). Dipeptidyl peptidase-4 (DPP-4) inhibitory activity 
    and glucagon-like peptide (GLP-1) secretion in arsenically safe pigmented 
    red rice (Oryza sativa L.) and its product. Journal of Food Science and 
    Technology, 1-9.
     
  4. Gupta, V., Thakur, R., & Das, A. B. (2021). Effect of natural deep eutectic 
    solvents on thermal stability, syneresis, and viscoelastic properties of high
     amylose starch. International Journal of Biological Macromolecules, 187, 
    575-583.
     
  5. Barman, M., Das, A. B., & Badwaik, L. S. (2021). Effect of xanthan gum, 
    guar gum, and pectin on physicochemical, color, textural, sensory, and 
    drying characteristics of kiwi fruit leather. Journal of Food Processing and 
    Preservation, 45(5), e15478.

 

 

 

Papers in Conference proceedings: (Recent)

  1. Duyi  Samyor, Danielle Calderwood, Amit B. Das, Sankar C.Deka and Brian D. Green (2016) Pigmented red rice (*Oryza sativa L) contains dipeptidyl peptidase-4 (DPP-4) inhibitory activity which can be incorporated into a healthy cereal product, 1st International conference on Food Bioactive and Health  13-15 September 2016 programme in Norwich,United Kingdom.

  2. Duyi  Samyor, Amit B. Das and  Sankar C. Deka (2016). Presented a poster entitled as"Effect of passion fruit (Passiflora edulis Sims.) powder on dynamic oscillatory rheological properties of gluten free red rice (Oryza sativa L)  dough. 2nd *Young Investigator Meeting, Cambridge, 16th September 2016, United Kingdom.

  3. Das, A. B., Goud, V. V., & Das, C.  (2014) Effect of pH on phenolic content and absorbance of black and red rice extract in acetone extract, Annual chemical engineering symposium 29-30th March. Indian Institute of Technology Guwahati, Page No 39.

  4. Das, A. B., Goud, V. V., & Das, C.  (2015) Ultrasound-assisted extraction of anthocyanin from pigmented rice bran, 68th Annual Session of Indian Institute of Chemical Engineers, 27-30 December. Indian Institute of Technology Guwahati, India.

  5. Das, A. B., Goud, V. V., & Das, C.  (2017) Microencapsulation of anthocyanin from purple rice bran using modified starch, Future Perspective of Bioresource Utilization In North -Eastern Region (IJBS-17). Indian Institute of Technology Guwahati, India.

 

 

Other Publications (Recent )

 

Book Chapters:

  1. Duyi Samyor, Amit Baran Das, and Sankar Chandra Deka (2019), Value Addition of Underutilized Crops of India by Extrusion Cooking Technology, Innovative Food Science and Emerging Technologies, Chapter 19. Apple Academic Press

  2. Amit Baran Das, V.V. Goud, Chandan Das (2018) Phenolic Compounds as Functional Ingredients in Beverages, Additionally added ingredients and enrichment of beverages, volume 14. Elsevier

 

 

Research  Projects (Recent five)

  1. Studies on development of cereal based functional breakfast food from the underutilized crops of North-East India sponsored by MoFPI, New Delhi

 

 

Patents/Consultancy/Innovation, etc.

  1. Low cost single screw extruder for third generation snacks- 0696/KOL/2013 (granted)

  2. A continuous jaggery making machine-TEMP/E-1/12742/2019-KOL (filed)