H.b. Sowbhagya
Principal Technical Officer
Department of Spice and flavour science
Central Food Technological Research Institute
India
Biography
She generally studies spices and natural food colours and is employed currently as principal technical officer at CFTRI. She was awarded with DADD Fellowship for higher studies (1991-1993).
Research Interest
Her expertise involves Spice processing, extraction, spice products spice oils & oleoresins Preparation of natural colorants, application of natural colours to foods and stability studies
Publications
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Jeevitha GC, Umesh HH, Sowbhagya HB (2016) Application of microwave for microbial load reduction in black pepper ( Piper nigrum L.).J. Sci. Food Agr 96:4243-4249.
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Sowbhagya HB, Mahadevamma S, Indrani D, Srinivas P (2011) Physicochemical and microstructural characteristics of celery seed spent residue and influence of its addition on quality of biscuits.J. Texture Stud 42:369-376.
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Sowbhagya HB, Sushma SB,Rastogi NK, Naidu MM (2013) Effect of pretreatments on extraction of pigment from marigold flower. J Food Sci Technol 50:122-128.
