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Scopus Author ID: 57207912327

Keywords

•Food Engineering •Food Science and Biotechnology

Countries

Bangladesh

Activities

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Employment (6)

Hajee Mohammad Danesh Science and Technology University: Dinajpur, BD

2023-05-17 to present | Professor (Food Processing and Preservation)
Employment
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Hajee Mohammad Danesh Science and Technology University: Dinajpur, BD

2018-05-17 to 2023-05-16 | Associate Professor (Food Processing and Preservation)
Employment
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Hajee Mohammad Danesh Science and Technology University: Dinajpur, BD

2016-08-16 to 2019-08-22 | Chairman (Food Processing and Preservation)
Employment
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Hajee Mohammad Danesh Science and Technology University: Dinajpur, BD

2012-07-17 to 2018-07-16 | Assistant Professor (Food Processing and Preservation)
Employment
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Hajee Mohammad Danesh Science and Technology University: Dinajpur, BD

2010-07-17 to 2012-07-17 | Lecturer (Food Processing and Preservation)
Employment
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Bangladesh Agricultural University: Mymensingh, BD

2009-01-15 to 2010-05-01 | Research Fellow (Food Technology and Rural Industries)
Employment
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Education and qualifications (8)

Chonnam National University: Gwangju, KR

2020-08-22 to 2023-08-25 | PhD (Food Science and Technology)
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Keimyung University: Daegu, KR

2019-08-23 to 2020-08-21 | Korean Language (Korean Language Institute)
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

KU Leuven: Leuven, Vlaanderen, BE

2013-02-04 to 2014-09-11 | Master of Science in Food Technology (Mechatronics, Biostatistics and Sensors (MeBioS))
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Universiteit Gent: Gent, BE

2012-09-04 to 2013-02-03 | Master of Science in Food Technology (Faculty of Bioscience Engineering)
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Bangladesh Agricultural University: Mymensingh, BD

2008-07-01 to 2010-03-16 | Master of Science in Food Engineering (Food Technology and Rural Industries)
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Bangladesh Agricultural University: Mymensingh, BD

2003-07-01 to 2008-07-12 | Bachelor of Science in Food Engineering (Food Technology and Rural Industries)
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

New Govt. Degree College: Rajshahi, BD

2000-06-12 to 2002-09-18 | Higher Secondary Certificate (HSC)
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Gobindapur High School: Naogaon, BD

1998-06-01 to 2000-06-11 | Secondary School Certificate (SSC)
Education
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Funding (2)

Doctor of Philosophy (PhD)

2019-09 to 2023-09 | Award
GKS (Global Korea Scholarship) (NIIED, Seoul, KR)
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Master of Science in Food Technology

2012-09 to 2014-09 | Award
VLIR-UOS (Leuven, BE)
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Works (24)

Extraction of pectin from powdered citrus peels using various acids: An analysis contrasting orange with lime

Applied Food Research
2024-12 | Journal article
DOI: 10.1016/j.afres.2024.100614
Contributors: Most. Jesmin Akhter; Shampa Sarkar; Tajnuba Sharmin; Shakti Chandra Mondal
Source: check_circle
Crossref

Effects of various emulsifiers on physicochemical and sensory attributes of cake during storage

Food Research
2023-04-30 | Journal article
DOI: 10.26656/fr.2017.7(2).899
Contributors: A. Moni; M.A. Wazed; M.N. Khatun; S. Yasmin; S.C. Mondal; M. Ahmed
Source: check_circle
Crossref

Optimization of extraction parameters for pectin from guava pomace using response surface methodology

Journal of Agriculture and Food Research
2023-03 | Journal article
DOI: 10.1016/j.jafr.2023.100530
Contributors: Md. Mostafa Kamal; Md. Akhtaruzzaman; Tajnuba Sharmin; Mahfuzur Rahman; Shakti Chandra Mondal
Source: check_circle
Crossref

Ultrasonic extraction of reducing sugar and polyphenols from burdock (Arctium lappa L.) root waste and evaluation of antioxidants and α-glucosidase inhibition activity

Biomass Conversion and Biorefinery
2023-03-09 | Journal article
DOI: 10.1007/s13399-023-04004-3
Contributors: Shakti Chandra Mondal, PhD; Won-Heong Lee; Jong-Bang Eun
Source: Self-asserted source
Shakti Chandra Mondal, PhD
grade
Preferred source (of 2)‎

Effects of burdock root flour ( <i>Arctium lappa</i> ) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

Cereal Chemistry
2023-01-16 | Journal article
DOI: 10.1002/cche.10647
Part of ISSN: 0009-0352
Part of ISSN: 1943-3638
Contributors: Shakti Chandra Mondal; Jong-Bang Eun
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus

Food Science and Biotechnology
2022-04-25 | Journal article
DOI: 10.1007/s10068-022-01091-2
Part of ISSN: 1226-7708
Part of ISSN: 2092-6456
Contributors: Shakti Chandra Mondal, PhD; Jong-Bang Eun
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese

Food Science & Nutrition
2022-01 | Journal article
DOI: 10.1002/fsn3.2648
Part of ISSN: 2048-7177
Part of ISSN: 2048-7177
Contributors: Taeok Kim; Shakti Chandra Mondal, PhD; Chae-Rim Jeong; So-Rim Kim; O-Hyun Ban; Young Hoon Jung; Jungwoo Yang; Soo-Jung Kim
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Oligosaccharide production from preserved yuzu juice using Lactobacillus sakei NY 518 and its prebiotic function

Food Science and Technology
2022-01-05 | Journal article
DOI: 10.1590/fst.101221
Part of ISSN: 1678-457X
Part of ISSN: 0101-2061
Contributors: Sae Hyun Jeon; Duk-Hyun Kim; Shakti Chandra Mondal, PhD; Kwang-Yeol Yang; Hana Jeong; Bo-Bae Lee; Seung-Hee Nam
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Extraction and Characterization of Pectin from Citrus sinensis Peel

Journal of Biosystems Engineering
2021 | Journal article
DOI: 10.1007/s42853-021-00084-z
EID:

2-s2.0-85100492750

Part of ISSN: 22341862 17381266
Contributors: Kamal, M.M.; Kumar, J.; Mamun, M.A.H.; Ahmed, M.N.U.; Shishir, M.R.I.; Mondal, S.C.
Source: Self-asserted source
Shakti Chandra Mondal, PhD via Scopus - Elsevier

Chemical Composition and Anti-Microbial Activity of Hog Plum (Spondias mombin L.) Peel Oil Extracted from Different Regions of Tropical Climates

Horticulturae
2021-10-22 | Journal article
DOI: 10.3390/horticulturae7110428
Contributors: Md. Emrul Ahsan Plabon; Shakti Chandra Mondal; Md. Mamun Or Rashid; M. Kaium Chowdhury; Abu Saeid; Fayez Althobaiti; Eldessoky S. Dessok; Muhammad Ishaq Asif Rehmani; Syed Khalid Mustafa; Mohammad Sohidul Islam
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

MODELING AND OPTIMIZATION OF THE PULSED VACUUM OSMOTIC DEHYDRATION (PVOD) PROCESS OF CARROTS IN A TERNARY SOLUTION BY RESPONSE SURFACE METHODOLOGY

Journal of Microbiology, Biotechnology and Food Sciences
2020-12-01 | Journal article
DOI: 10.15414/jmbfs.2020.10.3.454-460
Part of ISSN: 1338-5178
Source: Self-asserted source
Shakti Chandra Mondal, PhD
grade
Preferred source (of 2)‎

Changes in physicochemical properties of pasteurized coconut (Cocos nucifera) milk during storage at refrigeration condition

Thai Journal of Agricultural Science
2020-09-30 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour

Journal of Food Process Engineering
2020-08 | Journal article
DOI: 10.1111/jfpe.13448
Contributors: Md. Mostafa Kamal; Md. Rahmat Ali; Mohammad Rezaul Islam Shishir; Shakti Chandra Mondal
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

OPTIMIZATION OF OSMOTIC DEHYDRATION PARAMETERS OF BANANA UNDER PULSED MICROWAVE CONDITIONS BY RESPONSE SURFACE METHODOLOGY

Journal of Microbiology, Biotechnology and Food Sciences
2020-06 | Journal article
DOI: 10.15414/jmbfs.2020.9.6.1053-1059
Part of ISSN: 1338-5178
Source: Self-asserted source
Shakti Chandra Mondal, PhD
grade
Preferred source (of 2)‎

Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees

Journal of Food Science and Technology
2019 | Journal article
DOI: 10.1007/s13197-019-03714-9
EID:

2-s2.0-85063212356
Contributors: Kamal, M.M.; Rashid, M.H.U.; Mondal, S.C.; El Taj, H.F.; Jung, C.
Source: Self-asserted source
Shakti Chandra Mondal, PhD via Scopus - Elsevier

Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

Food Science and Biotechnology
2019-06-07 | Journal article
DOI: 10.1007/s10068-019-00636-2
Part of ISSN: 1226-7708
Part of ISSN: 2092-6456
Source: Self-asserted source
Shakti Chandra Mondal, PhD
grade
Preferred source (of 2)‎

Comparative Growth and Growing Percentage of Lactobacillus spp. from Different Traditional Dairy Products (Yoghurt, Cheese, Butter, Lassi and Cow milk) in Bangladesh using Stirred Tank Bioreactor

IOSR Journal of Environmental Science, Toxicology and Food Technology
2018-02-03 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Effect of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica Officinalis) Candy

IOSR Journal of Environmental Science, Toxicology and Food Technology
2017-12-22 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Extraction of Bioactive Compound from Some Fruits and Vegetables (Pomegranate Peel, Carrot and Tomato)

American Journal of Food and Nutrition
2016 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Effect of Cabbage Powder on Physico-Chemical Properties of Biscuits

IOSR Journal of Environmental Science, Toxicology and Food Technology
2016-07 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Effect of Pumpkin Powder on Physico-chemical Properties of Cake

International Research Journal of Biological Sciences
2016-03-03 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

A Comparative Study on the Physicochemical Properties of Selected Varieties of Rice Grains in Bangladesh

Journal of Environmental Science & Natural Resources
2011 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Processing of mixed fruit bar from mango, pineapple and papaya

Bangladesh Journal of Agricultural Engineering
2010 | Journal article
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Studies on the effect of starch on the quality of Soyadahi

Bangladesh Research Publication Journal
2010 | Journal article
Part of ISSN: 1998-2003
Contributors: Md. Azizul Haque; M. S. Osman; M. S. Mahomud; Shakti Chandra Mondal, PhD; Md. Shams-Ud Din
Source: Self-asserted source
Shakti Chandra Mondal, PhD

Peer review (6 reviews for 1 publication/grant)

Review activity for Food bioscience. (6)
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