Hilal Makroo

About

Currently an Assistant Professor at Islamic University of Science & Technology, India. Former Commonwealth scholar (2016-17) at Dept of Chemical and Process Engineering, University of Surrey, England. PhD awarded from Food Engineering & Technology, Tezpur University India. Research interests include evaluation of thermal processing of food by Ohmic heating and novel food processing methods. Food waste utilization , novel extraction and recovery process of natural components from food waste. Rheology and textural analysis of food materials. Process modeling and bio-chemical engineering.

Employment

• Islamic University of Science and Technology Assistant Professor
  2018 - Present

Education

• Tezpur University PhD
  2013 - 2018
• Tezpur University M. Tech Food Engineering and Technology
  2011 - 2013
• Islamic University of Science and Technology B Tech Food Technology
  2006 - 2010

Projects & Funding

Projects & funding information is unavailable.

Publications (30)

• Morphological, Functional, and Physico‐Chemical Properties of Non‐Conventional Starch Derived from Discarded Immature Apples
  Starch - Stärke 2024 DOI: 10.1002/star.202200284
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• Sustainable gelatin-based packaging with nanoemulsified chilli seed oil for enhancing poultry meat preservation: An eco-friendly approach
  Food Chemistry Advances 2024 DOI: 10.1016/j.focha.2024.100761
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• Indian gooseberry (Emblica officinalis) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties
  International Journal of Food Science & Technology 2023 DOI: 10.1111/ijfs.16651
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• Bioconversion of agri-food waste and by-products into microbial lipids: Mechanism, cultivation strategies and potential in food applications
  Trends in Food Science & Technology 2023 DOI: 10.1016/j.tifs.2023.07.015
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• Insight about the biochemical composition, postharvest processing, therapeutic potential of Indian gooseberry (amla), and its utilization in development of functional foods—A comprehensive review
  Journal of Food Biochemistry 2022 DOI: 10.1111/jfbc.14132
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• Application of Natural Antimicrobial Agents in Different Food Packaging Systems and Their Role in Shelf-life Extension of Food: A Review
  Journal of Packaging Technology and Research 2022 DOI: 10.1007/s41783-022-00134-7
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• Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review
  International Journal of Food Science & Technology 2022 DOI: 10.1111/ijfs.15186
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• Drying of lotus rhizome slices: Influence of drying conditions on Fourier transform infrared spectroscopy, rheology, functional, and physicochemical characteristics of lotus rhizome powder
  Journal of Food Process Engineering 2022 DOI: 10.1111/jfpe.13954
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• Different methods for curing of bulb crops: Principle, mechanism and effects on crop quality and its storage
  Scientia Horticulturae 2021 DOI: 10.1016/j.scienta.2021.110483
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• Bioactive components, physicochemical and starch characteristics of different parts of lotus (Nelumbo nucifera Gaertn.) plant: a review
  International Journal of Food Science & Technology 2021 DOI: 10.1111/ijfs.14863
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