Zakir Showkat khan
Islamic University of Science and Technology, Khalsa College Charitable Society
About
Zakir Showkat Khan
Contact information: +918082750288
Email: [email protected]; [email protected]
Orcid: https://orcid.org/0000-0002-3501-9137
BIOGRAPHY
Zakir Showkat khan is currently working as Assistant Professor TEQIP III in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. He has completed his Master’s Degree in Food Technology from Sant Longowal Institute of Engineering and Technology, Punjab, India, and currently pursuing Ph.D. from Guru Nanak Dev University, Amritsar, Punjab, India. Qualified Graduate Aptitude Test in Engineering (2011) conducted by the Ministry of Human Resource Development India (MHRD) in February 2011. He has published more than 18 research/review articles and 02 book chapters. He has attended 10 National and 05 International conferences, seminars, and workshops throughout the world. Zakir Showkat Khan has participated in more than 10 faculty development programs. He is a Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to a popular publishing house viz. Elsevier, Taylor Francis, Wiley, Springer, etc. He is also working as a member of various associations both national and international. Zakir Showkat khan is the recipient of prestigious research grants like “Collaborative research scheme TEQIP III funded by MHRD (2019-2021), Entrepreneurship development scheme (2019) funded by Govt. of India. Current area of research is modification and utilization of plant proteins as future foods.
Employment
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Khalsa College Charitable Society Assistant Professor2016 - 2017
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Islamic University of Science and Technology Assistant Professor TEQIPIII
Education
Education history is unavailable.
Projects & Funding
Projects & funding information is unavailable.
Publications (11)
- Ultrasound-IR combination improves physicochemical and antioxidant properties of Mushk budji rice Save
- Nutritional and Sustainability Aspects of Algae and Fungi Sources in Seafood Analogs – A Review Save
- Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties Save
- Seabuckthorn seed protein concentrate: a novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis Save
- Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions Save
- Seabuckthorn (Hippophae rhamnoides L.), a novel seed protein concentrate: isolation and modification by high power ultrasound and characterization for its functional and structural properties Save
- Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions Save
- Enzymatic Hydrolysis of Seabuckthorn Seed Protein Concentrate by Different Proteases and Effects on Structural Properties, Functional Properties and Antioxidant Activity of Resulting Hydrolysates Save
- Physiochemical and rheological characteristics of sorbitol low sugar cherry jam Save
- Publication Preview Source Bioactive constituents of saffron plant: Extraction, Encapsulation and their Food and pharmaceutical applications Save