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Dr. Amit Bran Das
M.Tech. (SLIET, Longowal), M.S. (IIT Kharagpur),
Ph.D (IIT Guwahati)
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Contact details
Phone: +91-03712-275714
Email: amittu@tezu.ernet.in, amitbaran84@gmail.com
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Area
of Specialisation/Research:
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ORCID
CV
Webpage |
Research Publications (Recent)
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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.
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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.
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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
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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,
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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.
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Papers in Conference proceedings:
(Recent)
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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.
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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.
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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.
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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.
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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.
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Other
Publications
(Recent )
Book Chapters:
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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
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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
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Research Projects
(Recent five)
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Studies on development of cereal based functional breakfast food
from the underutilized crops of North-East India sponsored by MoFPI,
New Delhi
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Patents/Consultancy/Innovation,
etc.
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Low cost single screw extruder for third
generation snacks- 0696/KOL/2013 (granted)
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A continuous jaggery
making machine-TEMP/E-1/12742/2019-KOL (filed)
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