Runu Chakraborty
Professor
Department of Food Technology & Bio-Chemical Engineering
Jadavpur University
India
Biography
Dr.Chakraborty had completed Ph.D in 1996 from Jadavpur University. He is specialized in Chemical Engineering/ Food Engineering/ Food Processing and Preservation.
Research Interest
Membrane based Separation Processes, Clarification and Concentration of Fruit Juice, Biosensors, Bakery Products, Food Preservation, Nutraceuticals,Dairy Products.
Publications
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Preparation of okra-incorporated dhokla and subsequent analysis of nutrition, antioxidant, color, moisture and sensory profile Journal of Food Measurement and characterization, Springer 2017 Ray Sohini, Saha Suman Kumar, Raychaudhuri Utpal and Chakraborty Runu 11 (2)-639-650 An overview of encapsulation of active compounds used in food products by drying technology Food Bioscience, Elsevier 2016 Ray Sohini, Raychaudhuri Utpal and Chakraborty Runu 43-76-83 Analyzing the effect of storage on encapsulated chilli powder Food Process Engineering and Technology 2016 Ray Sohini, Raychaudhuri Utpal and Chakraborty Runu -592 - 600 Different quality characteristics of tomato (Solanum Lycopersicum) as a fortifying ingredient in food products A review. Technical Science Journal 2016 Ray Sohini, Saha Rumki, Raychaudhuri Utpal and Chakraborty Runu 19 (3)-199-213 Effects of Muscle location and cooking on Nutritional mapping of different popular retail cuts of Large White Yorkshire pig Journal of Meat Science 2015 J. Chowdhury , R.Chakraborty, S. Biswas , S.Sahoo and S. K. Das -14-15
