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Scopus Author ID: 56227433700

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India

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Employment (3)

Pondicherry University: Puducherry, Puducherr, IN

2023-07-03 to present | Assistant Professor (Department of Food Science and Technology)
Employment
Source: Self-asserted source
Sangamithra Asokapandian

Kongu Engineering College: Erode, Tamil Nadu, IN

2008-07-30 to 2019-06-03 | Assistant Professor (Food Technology)
Employment
Source: Self-asserted source
Sangamithra Asokapandian

DGMMES (Dr.Ghafoor Memorial Muslim Educational Society) Mampad College: Malappuram, Kerala, IN

2007-11 to 2008-07 | Guest Lecturer (Food Science and Technology)
Employment
Source: Self-asserted source
Sangamithra Asokapandian

Education and qualifications (3)

Tamil Nadu Agricultural University: Coimbatore, TN, IN

M.Tech/Agricultural Processing (Food and Agricultural Process Engineering)
Education
Source: Self-asserted source
Sangamithra Asokapandian

Avinashilingam University for Women Faculty of Engineering: Coimbatore, Tamil Nadu, IN

B.E/Food Processing and Preservation Technology (Food Processing and Preservation Technology)
Education
Source: Self-asserted source
Sangamithra Asokapandian

Kongu Engineering College: Erode, Tamil Nadu, IN

2011-01 to 2016-01 | Ph.D (Food Technology)
Education
Source: Self-asserted source
Sangamithra Asokapandian

Works (39)

Lipids and Oils - An Overview

Food biopolymers: Structural, Functional, and Nutraceutical Properties
2021 | Book chapter
Source: Self-asserted source
Sangamithra Asokapandian

Deep fat frying of foods: A critical review on process and product parameters.

Critical reviews in food science and nutrition
2020 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Post-harvest Attributes of Muskmelon (Cucumis melo): A Mini Review on the Potential of Value Addition

Current Nutrition & Food Science
2020 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Post-harvest Attributes of Muskmelon (Cucumis melo): A Mini Review on the Potential of Value Addition

Current Nutrition & Food Science
2020-07-15 | Journal article
DOI: 10.2174/1573401315666191113154843
Contributors: Asokapandian Sangamithra; Parvatharajan Ragavi
Source: check_circle
Crossref

Deep fat frying of foods: A critical review on process and product parameters

Critical Reviews in Food Science and Nutrition
2019 | Journal article
DOI: 10.1080/10408398.2019.1688761
EID:

2-s2.0-85075185487

Part of ISSN: 15497852 10408398
Contributors: Asokapandian, S.; Swamy, G.J.; Hajjul, H.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier
grade
Preferred source (of 2)‎

Extraction of bioactive compounds from plants

Plant Secondary Metabolites for Human Health
2019 | Book chapter
Source: Self-asserted source
Sangamithra Asokapandian

Nonthermal technologies for nonalcoholic beverages

Trends in Non-alcoholic Beverages
2019 | Book chapter
Part of DOI: 10.1016/B978-0-12-816938-4.00007-0
EID:

2-s2.0-85093491324
Contributors: Swamy, G.J.; Muthukumarappan, K.; Sangamithra, A.; Chandrasekar, V.; Sasikala, S.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

Objective questions and answers in Food Science and Food Process Engineering

Kalyani Publishers, New Delhi
2019 | Book
Source: Self-asserted source
Sangamithra Asokapandian

Ozone for Fruit Juice Preservation

Fruit Juices: Extraction, Composition, Quality and Analysis
2018 | Book chapter
Part of DOI: 10.1016/B978-0-12-802230-6.00025-4
EID:

2-s2.0-85042600183
Contributors: Asokapandian, S.; Periasamy, S.; Swamy, G.J.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

Statistical Optimization of foam mat drying of Sapodilla pulp using Glycerol Monostearate

Vegetos- An International Journal of Plant Research
2018 | Journal article
DOI: 10.5958/2229-4473.2018.00055.1
Part of ISSN: 0970-4078
Part of ISSN: 2229-4473
Source: Self-asserted source
Sangamithra Asokapandian
grade
Preferred source (of 2)‎

Ultrasound for Fruit Juice Preservation

Fruit Juices: Extraction, Composition, Quality and Analysis
2018 | Book chapter
Part of DOI: 10.1016/B978-0-12-802230-6.00023-0
EID:

2-s2.0-85042620979
Contributors: Swamy, G.J.; Muthukumarappan, K.; Asokapandian, S.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

A review on principles and applications of ultrasound processing

Developing Technologies in Food Science: Status, Applications, and Challenges
2017 | Book chapter
Part of DOI: 10.1201/9781315365978
EID:

2-s2.0-85058608402
Contributors: Swamy, G.J.; Asokapandian, S.; Veerapandian, C.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

A Review on Principles and Applications of Ultrasound Processing

Developing Technologies in Food Science - Status, Applications, and Challenges
2017 | Book chapter
Source: Self-asserted source
Sangamithra Asokapandian

Biscuits

A Bakers Essential Handbook
2017 | Book chapter
Source: Self-asserted source
Sangamithra Asokapandian

Effect of antioxidants and dietary fiber from apple and strawberries on value addition into mutton patties

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
2017 | Journal article
EID:

2-s2.0-85028720568

Part of ISSN: 2068259X 18435157
Contributors: Shanmugam, S.; Monis, S.A.; Roy, N.; Sruthi, D.; Sangamithra, A.; John, S.G.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

EFFECT OF ANTIOXIDANTS AND DIETARY FIBER FROM APPLE AND STRAWBERRIES ON VALUE ADDITION INTO MUTTON PATTIES

The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technology
2017 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Ozone for fruit juice preservation

Fruit Juices - Extraction, Composition, Quality and Analysis
2017 | Book chapter
Source: Self-asserted source
Sangamithra Asokapandian

Ultrasound for Fruit Juice Preservation

Fruit Juices -Extraction, Composition, Quality and Analysis
2017 | Book chapter
Source: Self-asserted source
Sangamithra Asokapandian

Application of antioxidant from bamboo shoot (Bambusa balcooa) as an effective way to reduce the formation of acrylamide in fried potato chips

Current Nutrition and Food Science
2016 | Journal article
DOI: 10.2174/1573401312666160901123119
EID:

2-s2.0-85005967058

Part of ISSN: 22123881 15734013
Contributors: Shanmugam, S.; Bora, A.; Raju, A.; Asokapandian, S.; John, S.G.; Maharaja Sundari, K.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

Application of Antioxidant from Bamboo Shoot (Bambusa balcooa) as an Effective Way to Reduce the Formation of Acrylamide in Fried Potato Chips

Current Nutrition & Food Science
2016 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Effect of Differently Treated Soyabean Flour on Quality of Biscuits

International Journal of Research in Advent Technology
2016 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Moisture dependent physical properties of maize kernels

International Food Research Journal
2016 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Moisture dependent physical properties of maize kernels

International Food Research Journal
2016 | Journal article
EID:

2-s2.0-84954069676

Part of ISSN: 22317546 19854668
Contributors: Sangamithra, A.; John, S.G.; Sorna Prema, R.; Nandini, K.; Kannan, K.; Sasikala, S.; Suganya, P.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

Spinach

Leafy Medicinal Herbs: Botany, Chemistry, Postharvest Technology and Uses
2016 | Book chapter
Source: Self-asserted source
Sangamithra Asokapandian

Umami -- The Delicious Fifth Taste’

Food Marketing and Technology
2016 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

Journal of Food Process Engineering
2016-12 | Journal article
DOI: 10.1111/jfpe.12261
Part of ISSN: 0145-8876
Source: Self-asserted source
Sangamithra Asokapandian
grade
Preferred source (of 2)‎

Effect of foaming agent concentration and drying temperature on physiochemical and antimicrobial properties of foam mat dried powder

Asian J. Dairy Food Res
2015 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Foam Mat Drying of Food Materials: A Review

Journal of Food Processing and Preservation
2015 | Journal article
DOI:

DOI: 10.1111/jfpp.12421
Source: Self-asserted source
Sangamithra Asokapandian
grade
Preferred source (of 2)‎

Foam-Mat Drying of Muskmelon

International Journal of Food Engineering
2015-01-01 | Journal article
DOI: 10.1515/ijfe-2014-0139
Part of ISSN: 2194-5764
Part of ISSN: 1556-3758
Source: Self-asserted source
Sangamithra Asokapandian
grade
Preferred source (of 2)‎

Influence of process parameters on the kinetics of the osmotic dehydration of muskmelon (cucumis melo) using box behnken design

International Journal of ChemTech Research
2014 | Journal article
EID:

2-s2.0-84907818336

Part of ISSN: 09744290 09744290
Contributors: Sangamithra, A.; Sivakumar, V.; John, S.G.; Kannan, K.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

Influence of process parameters on the kinetics of the osmotic dehydration of muskmelon (Cucumis melo) using Box Behnken Design

International Journal of ChemTech Research
2014 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Mathematical modelling of the thin layer drying of banana blossoms

J Nutritional Health Food Engg
2014 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Optimization of the Process Variables in the Aqueous Extraction of Natural Pigments from Basella alba using Box-Behnken Design under Response Surface Methodology.

International Journal of ChemTech Research
2014 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Optimization of the process variables in the aqueous extraction of natural pigments from Basella alba using box–behnken design under response surface methodology

International Journal of ChemTech Research
2014 | Journal article
EID:

2-s2.0-84907815498

Part of ISSN: 09744290 09744290
Contributors: John, S.G.; Sangamithra, A.; Saravanan, S.; Sivakumar, V.
Source: Self-asserted source
Sangamithra Asokapandian via Scopus - Elsevier

An overview of a polyhouse dryer

Renewable and Sustainable Energy Reviews
2014-12 | Journal article
DOI:

10.1016/j.rser.2014.08.007
Source: Self-asserted source
Sangamithra Asokapandian
grade
Preferred source (of 2)‎

Response surface modeling and process optimization of aqueous extraction of natural pigments from (Beta vulgaris) using Box-Behnken design of experiments

Dyes and Pigments
2014-12 | Journal article
DOI:

10.1016/j.dyepig.2014.05.028
Source: Self-asserted source
Sangamithra Asokapandian
grade
Preferred source (of 2)‎

Coconut: An extensive review on value added products

Indian Food Industry
2013-11 | Magazine article
Source: Self-asserted source
Sangamithra Asokapandian

A Comprehensive review on starch- types, properties and applications

Indian Food Industry
2013-06 | Magazine article
Source: Self-asserted source
Sangamithra Asokapandian

Nanotechnology in food

Science Tech Entrepreneur Ezine, January. http://www. techno-preneur. net/informationdesk/sciencetechmagazine/2009/jan09/nanotechnology. pdf Erişim
2009 | Journal article
Source: Self-asserted source
Sangamithra Asokapandian

Peer review (2 reviews for 1 publication/grant)

Review activity for Journal of Food Science and Technology. (2)
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