Tridib Kumar Goswami

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

Scopus ID: 35298870100341
Researcher ID: DUW-2730-2022
Google Scholar profile: link


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:
  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:
  3. Meghwal, M., & Goswami, T. K. (2013). Piper nigrum and Piperine: An Update. Phytotherapy Research, 27(8), 1121–1130. doi:
  4. Singh, K. K., & Goswami, T. K. (2000). Thermal properties of cumin seed. Journal of Food Engineering, 45(4), 181–187. doi:
  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:

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:
  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:
  3. Arepally, D., Reddy, R. S., Goswami, T. K., & Datta, A. K. (2020). Biscuit baking: A review. LWT, 131, 109726. doi:
  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:
  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: