Sukumar Debnath - Concepedia

Author

Sukumar Debnath

Central Food Technological Research Institute ORCID

Also Known As

S Debnath, S. DEBNATH, S. Debnath, SUKUMAR DEBNATH, Sayan Debnath, Sukumar Debnath

Publications

916

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute Council of Scientific and Industrial Research University of Mysore

About

Sukumar Debnath is an author at Central Food Technological Research Institute specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	456
2	Engineering	6	6	111
3	Public Health	2	2	41
4	Biochemistry	2	2	46
5	Medicine	1	1	23

Sukumar Debnath

Publications

752

Citations

H-Index

Page 1

	Year	Citations
Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food Sukumar Debnath, Krishnamurthy Bhat, Navin K. Rastogi LWT Food ChemistryNutritionHealth SciencesDeep Fat FryingFood Processing	2003	130
Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food Sukumar Debnath, Navin K. Rastogi, A. G. Gopala Krishna, Food and Bioproducts Processing Food ChemistryRice Bran OilFood PhysicDeep-fat FryingFood Engineering	2011	103
Quality characteristics and stability of Moringa oleifera seed oil of Indian origin B. S. Ogunsina, T. N. Indira, A. S. Bhatnagar, Journal of Food Science and Technology Food ChemistryQuality CharacteristicsBotanyAgricultural EconomicsIndian Origin	2011	97
Moisture sorption studies on onion powder Sukumar Debnath, J. Hemavathy, Krishnamurthy Bhat Food Chemistry Food ChemistryDesiccationFood PhysicAnalytical ChemistryOnion Powder	2002	66
Colour degradation and rheology of green chilli puree during thermal processing Jasim Ahmed, U. S. Shivhare, Sukumar Debnath International Journal of Food Science & Technology	2002	47
Evaluation of physical properties and hydration kinetics of red lentil ( Lens culinaris ) at different processed levels and soaking temperatures Maneesh Kumar Mediboyina, K. Prasad, T. Sarat Chandra, Journal of the Saudi Society of Agricultural Sciences	2016	43
Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study Sukumar Debnath, Navin K. Rastogi, A. G. Gopala Krishna, LWT Food ChemistryFood MicrostructureRheologyKinetic StudyEmulsion	2009	36
Effect of furfural, acetic acid and 5-hydroxymethylfurfural on yeast growth and xylitol fermentation using Pichia stipitis NCIM 3497 B K Bhavana, Sandeep N. Mudliar, Vijay V. Bokade, Biomass Conversion and Biorefinery BiosynthesisEngineeringFood FermentationIn Vitro FermentationBiochemistry	2022	31
IMPACT OF BLENDING OF FRYING OILS ON VISCOSITY AND HEAT TRANSFER COEFFICIENT AT ELEVATED TEMPERATURES Sukumar Debnath, Sriram K. Vidyarthi, R. Paul Singh Journal of Food Process Engineering EngineeringFluid MechanicsMechanical EngineeringExperimental ThermodynamicsThermal Processing	2009	28
Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity Niharika Shanker, Sukumar Debnath Journal of Food Science and Technology Food ChemistryBioactive MoleculesAgricultural ChemistryFood Bioactive CompoundEnvironmental Engineering	2015	23

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