Tridib Kumar Goswami

Indian Institute of Technology Kharagpurdisabled, India
Professor
Department of Agricultural and Food Engineering

Scopus ID: 35298870100341
Web of Science profile: link
Google Scholar profile: link
ORCID ID: https://orcid.org/0000-0003-1676-1341

TOP-5 publications:

  1. Singh, K. K., & Goswami, T. K. (1996). Physical Properties of Cumin Seed. Journal of Agricultural Engineering Research, 64(2), 93–98. doi: https://doi.org/10.1006/jaer.1996.0049
  2. Mangaraj, S., Goswami, T. K., & Mahajan, P. V. (2009). Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review. Food Engineering Reviews, 1(2), 133–158. doi: https://doi.org/10.1007/s12393-009-9007-3
  3. Meghwal, M., & Goswami, T. K. (2013). Piper nigrum and Piperine: An Update. Phytotherapy Research, 27(8), 1121–1130. doi: https://doi.org/10.1002/ptr.4972
  4. Singh, K. K., & Goswami, T. K. (2000). Thermal properties of cumin seed. Journal of Food Engineering, 45(4), 181–187. doi: https://doi.org/10.1016/s0260-8774(00)00049-2
  5. Wani, S. , & Kumar, P. (2016). Fenugreek: A review on its nutraceutical properties and utilization in various food products. Journal of the Saudi Society of Agricultural Sciences, 17 (2). doi: https://doi.org/10.1016/j.jssas.2016.01.007

NEW-5 publications:

  1. Arepally, D., Reddy, R. S., & Goswami, T. K. (2020). Studies on survivability, storage stability of encapsulated spray dried probiotic powder. Current Research in Food Science, 3, 235–242. doi: https://doi.org/10.1016/j.crfs.2020.09.001
  2. Arepally, D., Reddy, R. S., & Goswami, T. K. (2020). Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability. Food & Function, 11(10), 8694–8706. doi: https://doi.org/10.1039/d0fo01394c
  3. Arepally, D., Reddy, R. S., Goswami, T. K., & Datta, A. K. (2020). Biscuit baking: A review. LWT, 131, 109726. doi: https://doi.org/10.1016/j.lwt.2020.109726
  4. Ghodki, B. M., Chhetri, K. B., & Goswami, T. K. (2020). Numerical modeling of granular flow in star valve type cryogenic precooler. Journal of Food Process Engineering, 43(4). doi: https://doi.org/10.1111/jfpe.13376
  5. Nagvanshi, S., & Goswami, T. K. (2020). Development of a system to measure color in fresh and microwave dried banana slices. Journal of Food Science and Technology. doi: https://doi.org/10.1007/s13197-020-04677-y