Prabhasankar P
Principal Scientist and Associate Professor
Department of flour milling,baking and confectionery technol
Central Food Technological Research Institute
India
Biography
He has expertise in Pasta, bakery, traditional and gluten free food product development Immunology, Biochemistry, Molecular biology Technology, Wheat Dough Rheology, Microstructual analysis of food products.
Research Interest
His research area interest is in wheat science and technology pasta, bakery and gluten free food products, Processing dough rheology and food Processing.
Publications
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Sudha ML, Soumya C, Prabhasankar P (2016) Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making.J Cereal Sci 69:313- 320.
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Vijaykrishnaraj M, Roop BS, Prabhasankar P (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavor. Food Chem 211:715-725.
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Aashitosh AI, Suresh DS, Prabhasankar P. (2017) 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. J Food Proces and Preserv 41: 1-11.
