Dr. P. Prabasankar
Principal Scientist
Flour milking, baking and confectionery technology.
Central Food Technological Research Institute
India
Biography
Dr. P. Prabasankar is currently a Principal Scientist in the department of flour milking, baking and confectionery technology. Central Food Technological Research Institute, India. He completed Post-Doc - Food Science - April 01, 2004 – March 31, 2005 North Carolina State University, Raleigh, USA, Post-Doc - Molecular cloning of Mucin glycoprotein- 1994-96 Oklahoma University, Oklahoma City, USA, Ph.D. (Biochemistry) 1996, MSc (Biochemistry) 1987, BSc (Chemistry) 1985 University of Madras, India.
Research Interest
Food Science, Biotechnology, Biochemistry and Immunochemistry.
Publications
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S Bharath Kumar and Prabhasankar P. Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization DOI.10.1007/s11694-017-9494-5 Published online 08 March 2017 ( IF:
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Aashitosh A Inamdar, Suresh D Sakhare, and Prabhasankar P. Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour ( Atta ) and its Chapati Making Quality: Chakki Settings and Chapati Making Quality of Atta. Journal of Food Processing and Preservation 41: 1-11 (2017) (IF: 0.553).
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AO Ogunsakin, V Vanajakshi, KA Anu-Appaiah, SVN Vijayendra, SG Walde, K Banwo, AI Sanni and Prabhasankar P . Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT-Food Science and Technology 82, 326-334 (2017) (IF: 2.292).
