Sukhcharn Singh
Professor
Food Engineering & Technology
Sant Longowal Institute of Engineering and Technology
India
Biography
Educational Qualification: PhD (Food Technology); Twenty Years (20) of Teaching and Research Seven (07) month Industrial
Research Interest
Processing and Utilization of Pseudocereal, Development of gluten free products, Processing and Utilization of Sweetpotato
Publications
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Romee Jan, D.C. Saxena, Sukhcharn Singh. (2016) Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. LWT – Food Science and Technology 66, 267-274
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Syed Insha Rafiq , Sukhcharn Singh, Dharmesh Chandra Saxena (2016). Effect of heat-moisture and acid treatment on physicochemical, pasting, thermal and morphological properties of Horse Chestnut (Aesculus indica) starch. Food Hydrocolloids, 57, 103-113.
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Romee Jan , D.C. Saxena, Sukhcharn Singh. (2016) Physico-chemical, textural, sensory and antioxidant characteristics of gluten Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT – Food Science and Technology 71, 281-287
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Narender Kumar , D.C Saxena, Sukhcharan (2017) Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles Cereal science, 75 (2017) 306-313
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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 Volume 102, 315-322
