Dr. Gaurav Kumar Pal
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Dr. Gaurav Kumar Pal

Deputy Manager-Food Tehnologist
ACME Cleantech Solutions Private Limited

Highest Degree
Ph.D. in Food Science & Technology from Central Food Technological Research Institute, Mysore, Karnataka, India

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Biography

A Food Technologist and Microbiologist with 6+ Years of R&D Experience in the plant proteins (Soya, Chickpea & Mungbean) & animal proteins (meat, fish & poultry-based) extraction, characterization, and its process optimization; Membrane & IEP based protein purification; Process Scale-up of protein powder manufacturing (Lab scale to commercial production); New Food Product Development

Area of Interest:

Food Science and Technology
100%
Food Product Development
62%
Foods Products
90%
Microbiology
75%
Food Science
55%

Research Publications in Numbers

Books
0
Chapters
3
Articles
25
Abstracts
3

Selected Publications

  1. Pooja, K., S. Rani, V. Rana and G.K. Pal, 2020. Aquatic plants as a natural source of antimicrobial and functional ingredients. Funct. Preserv. Prop. Phytochem., 119: 93-118.
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  2. Devi, S., G.K. Pal, R. Kapila and S. Kapila, 2020. C-terminal sequence deletion effect on antioxidative characteristics of VLPVPQK bioactive peptide from buffalo milk casein. LWT, 10.1016/j.lwt.2019.108816.
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  3. Chauhan, R., N. Singh, G.K. Pal and G. Goel, 2020. Trending biocontrol strategies against Cronobacter sakazakii: a recent updated review. Food Res. Int., 10.1016/j.foodres.2020.109385.
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  4. Arya, K., R. Gupta, H. Verma, G.K. Pal and V.L. Saxena, 2019. Drug designing to combat MDR bacteria using potential bioactive compounds from medicinal plant. Trends Bioinf., 12: 7-19.
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  5. Rani, S., K. Pooja and G.K. Pal, 2018. Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: computational derived approaches for bio-activity determination. Trends Food Sci. Technol., 80: 61-70.
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  6. Rani, S., K. Pooja and G.K. Pal, 2017. Exploration of potential angiotensin converting enzyme inhibitory peptides generated from enzymatic hydrolysis of goat milk proteins. Biocatal. Agric. Biotechnol., 11: 83-88.
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  7. Pal, G.K., S.B. Kumar, P. Prabhasankar and P.V. Suresh, 2017. Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. J. Food Measur. Characteriz., 11: 939-947.
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  8. Pal, G.K. and P.V. Suresh, 2017. Physico-chemical characteristics and fibril-forming capacity of carp swim bladder collagens and exploration of their potential bioactive peptides by in silico approaches. Int. J. Bio. Macromol., 101: 304-313.
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  9. Pal, G.K. and P.V. Suresh, 2017. Comparative assessment of physico-chemical characteristics and fibril formation capacity of thermostable carp scales collagen. Mater. Sci. Eng.: C, 70: 32-40.
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  10. Pal, G.K. and S. Pv, 2016. Cheminform abstract: microbial collagenases: challenges and prospects in production and potential applications in food and nutrition. ChemInform, 10.1002/chin.201623265.
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  11. Pal, G.K. and P.V. Suresh, 2016. Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients. Innovative Food Sci. Emerging Technol., 10.1016/j.ifset.2016.03.015.
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  12. Pal, G.K. and P.V. Suresh, 2016. Microbial collagenases: Challenges and prospects in production and potential applications in food and nutrition. RSC Adv., 6: 33763-33780.
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  13. Kumar, P.G., T. Nidheesh, K. Govindaraju, Jyoti and P.V. Suresh, 2016. Enzymatic extraction and characterisation of a thermostable collagen from swim bladder of rohu (Labeo rohita). J. Sci. Food Agric., 97: 1451-1458.
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  14. Suresh, P.V., K.R. Raj, T. Nidheesh, G.K. Pal and P.Z. Sakhare, 2015. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions. J. Food Sci. Technol. 10.1007/s13197-015-1721-7.
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  15. Pal, G.K., T. Nidheesh and P.V. Suresh, 2015. Comparative study on characteristics and in vitro fibril formation ability of acid and pepsin soluble collagen from the skin of catla (Catla catla) and rohu (Labeo rohita). Food Res. Int., 76: 804-812.
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  16. Nidheesh, T., P.G. Kumar and P.V. Suresh, 2015. Enzymatic degradation of chitosan and production of d-glucosamine by solid substrate fermentation of exo-β-d-glucosaminidase (exochitosanase) by Penicillium decumbens CFRNT15. Int. Biodeteriorat. Biodegradat., 97: 97-106.
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  17. Nidheesh, T., G.K. Pal and P.V. Suresh, 2015. Chitooligomers preparation by chitosanase produced under solid state fermentation using shrimp by-products as substrate. Carbohydr. Polym., 121: 1-9.
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  18. Pal, G.K., B. Kumar and S.K. Shahi, 2013. Antifungal activity of some common weed extracts against seed- borne phytopathogenic fungi Alternaria spp. Int. J. Univ. Pharm. Life Sci., 3: 6-14.
  19. Pal, G.K. and P. Kumar, 2013. Enhancing seed germination of maize and soybean by using botanical extracts and Trichoderma harzianum. Curr. Discov., 2: 72-75.
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  20. Pal, G.K. and B. Kumar, 2013. Antifungal activity of some common weed extracts against wilt causing fungi, Fusarium oxysporum. Curr. Discov., 2: 62-67.