Parmjit S. Panesar
Professor
Deptt. of Food Engg. & Technology
Sant Longowal Institute of Engineering and Technology
India
Biography
He done his M.Sc. Ph.D., Post Doctorate (UK), having experiences of Academic/Research: 20 years (Post Ph.D.); Industrial: 1 year & 6 months
Research Interest
Food Engg. & Technology
Publications
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Parmjit S. Panesar, Rupinder Kaur, Gisha, Rajender S. Sangwan (2016) Bio-Processing of agro-industrial wastes for the production of food grade enzymes: Progress and Prospects. Applied Food Biotechnology, 3 (4):208-227.
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V. Bali, Parmjit S. Panesar, Manab B. Bera, and John F. Kennedy (2016) Bacteriocins: Recent trends and potential applications. Critical Reviews in Food Science and Nutrition, 56: 817-834.
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V Bali, PS Panesar and MB Bera (2016). Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications. Critical Reviews in Biotechnology, 6: 204-214.
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Rachna Sehrawat, Parmjit S. Panesar, Tanya L. Swer, Anit Kumar (2017). Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid state fermentation. Pigment & Resin Technology, 46: 14–20.
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Omchand Singh, P.S. Panesar* and Harish K. Chopra (2017). Production and optimization of bacterial cellulose with different carbon and nitrogen sources using Gluconobacter xylinus C18 strain. Asian Journal of Chemistry, 29(4): 933-936.
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H.S. Garude*, P.S. Panesar and R.K. Gadhave (2017). Comparative study of various methods for extraction of antioxidants compound from bitter gourd seed. International Journal of Current Microbiology and Applied Science. http://dx.doi.org/10.20546/ijcmas.
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H.S. Garude*, P.S. Panesar and R.K. Gadhave (2017). Comparative study of various methods for extraction of antioxidants compound from bitter gourd seed. International Journal of Current Microbiology and Applied Science. http://dx.doi.org/10.20546/ijcmas.
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Nadiya Jan, P.S. Panesar, Sukhcharn Singh (2017). Process standardization for isolation of quinoa starch and its characterization in comparison with other starches. Journal of Food Measurement and Characterization, DOI 10.1007/s11694-017-9574-6.
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Khan Nadiya Jan, P.S. Panesar, J.C. Rana, Sukhcharn Singh (2017). Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties. International Journal of Biological Macromolecules, 102: 315-322.
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Omchand Singh, Parmjit S. Panesar* and Harish K. Chopra (2017). Isolation and characterization of cellulose producing bacterial isolate from rotten grapes. Biosciences Biotechnology Research Asia. 14(1): 373-380.
