B.Sc. |
Calcutta University |
Chemistry |
M. Sc. |
Calcutta University |
Biochemistry (Special paper: Molecular Biology) |
Ph. D. |
IACS (JU) |
Biochemistry & Microbiology |
- Technology Developments for Preparation of Low Cost Non-Dairy Food Products Enriched in Health-Benefit Ingredients.
- Microbial fermentation process for production of valuable food ingredients (Microbial Enzymes, Microbial Colour, Bioactive peptides, Structured lipids, Single Cell Protein for food and feed application)
3. Utilization of agricultural waste for the production of value added food ingredients (bioflavors, prebiotics)
4. Production and applications of Bioactive Peptide from microbial sources for health benefit
1
Sayari Majumdar, Sanjukta Seth, D.K.Bhattacharyya, Jayati Bhowal, Evaluation of therapeutic properties of lignins extracted from cauliflower wastes for their potent valorization through sustainable approach, Waste and Biomass Valorization, 2020
2
Ruma Dutta; Manisha Maity; Jayati Bhowal, Production Of Medium Chain Fatty Acid Rich Single Cell Oil Using Whole De-Oiled Mustard Meal From Soil Fungus, Indian Journal of Biochemistry & Biophysics, 2020
3
Samadrita Sengupta, Hemanta Koley, Shanta Dutta, Jayati Bhowal, Antioxidant and Hypocholesterolemic effect of functional soy yogurts fortified with ?-3 and ?-6 polyunsaturated fatty acid s in Balb/c mice, 121, European Journal of Lipid Science and Technology, 2019
4
Samadrita Sengupta, DK Bhattacharyya, Riddhi Goswami, Jayati Bhowal, Emulsions stabilized by soy protein nanoparticles as potential functional non-dairy yogurts, 99, 5808-5818, Journal of the Science of Food and Agriculture, 2019
5
Sayari Majumdar, Bhaswati Goswami, Ankita Chakraborty, DK Bhattacharyya, Jayati Bhowal, Effect of pretreatment with organic solvent on enzymatic digestibility of cauliflower wastes, 49, 935-948, Preparative Biochemistry and Biotechnology, 2019
6
Sayari Majumdar, Antara Naha, D.K.Bhattacharyya, Jayati Bhowal, E?ective deligni?cation and decrystallization of cauli?ower wastes by using dilute phosphoric acid for e?cient enzymatic digestibility to produce fermentable sugars, 125, 169-179, Journal of Biomass and Bioenergy, 2019
7
Samadrita Sengupta, Hemanta Koley, Shanta Dutta, Jayati Bhowal, Hepatoprotective effects of synbiotic soy yogurt on mice fed on high cholesterol diet, 63-64, 36-44, Nutrition, 2019
8
Samadrita Sengupta, Jaytai Bhowal, Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils, 86, 473-482, LWT-Food Science and Technology, 2018
9
Samadrita Sengupta, D.K.Bhattacharyya, Jayati Bhowal, Improved quality attributes in soy yogurts prepared from DAG enriched edible oils and edible deoiled soy flour, 120, European Journal of Lipid Science and Technology, 2018
10
Samadrita Sengupta, Hemanta Koley, Shanta Dutta, Jayati Bhowal, Hypocholesterolemic effect of Spirullina platensis (SP) fortified functional soy yogurts on diet-induced Hypocholesterolemia, 48, 54-64, Journal of Functional Foods, 2018