Roopa B. S
Scientist
Department of Food Packaging Technology
Central Food Technological Research Institute
India
Biography
She has completed her PhD in food science and is appointed as scientist in food packaging technology department
Research Interest
She has interest in Food Science and Nutrition, texture,rheology and sensory analysis of foods. She is employed in providing texture and rheological characterization of foods, new methods of sensory analysis, color, texture, flavor and taste measurement by using instrumental methods, statitical analysis
Publications
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Roopa BS, Bhattacharya S (2014) Mango gels: Characterization by small-deformation stress relaxation method. J Food Eng 131: 38-43.
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Shana , Shridar R, Roopa BS, Varadharaj MC, Vijayendra SVN (2015) Optimization of a novel coconut milk supplemented dahi - A fermented milk product of Indian subcontinent. JFST 52: 7486-7492.
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Vijaykrishnaraj M, Roopa BS, Prabhasankar P (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chem 211: 715-725.
