ASHWATH KUMAR K

Employment

• CSIR - Central Food Technological Research Institute Senior Technical Officer
  2017 - Present
• M/S Modern Food Enterprises Pvt Ltd Assistant Manager
  2016 - 2017
• Defence Food Research Laboratory Senior Research Fellow
  2012 - 2016
• M/S Yamuna Roller Flour Mills Elite Group Executive - R&D
  2010 - 2012
• M/S Nuthatch Nutricare Technologies Pvt. Ltd. Trainee - QC
  2010 - 2010

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (25)

• Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base
  Cereal Chemistry 2026 DOI: 10.1002/cche.70069
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• Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage
  Cereal Chemistry 2025 DOI: 10.1002/cche.70016
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• Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies
  International Journal of Food Science and Technology 2024 DOI: 10.1111/ijfs.16787
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• Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta)
  Journal of Food Measurement and Characterization 2024 DOI: 10.1007/s11694-024-02357-5
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• Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits
  Journal of Food Measurement and Characterization 2023 DOI: 10.1007/s11694-022-01657-y
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• Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent
  International Journal of Food Science and Technology 2023 DOI: 10.1111/ijfs.16612
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• Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition
  International Journal of Food Science & Technology 2022 DOI: 10.1111/ijfs.16170
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• Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies
  Journal of Food Science and Technology 2022 DOI: 10.1007/s13197-022-05555-5
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• Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics
  Journal of Food Science and Technology 2022 DOI: 10.1007/s13197-021-05235-w
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• Multi Fabaceae flour for gluten free pizza base: Rheology, processing, micro‐structural and physico‐sensory characteristics
  Journal of Food Processing and Preservation 2021 DOI: 10.1111/jfpp.16239
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