Dr. Ashim Kumar Biswas
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Dr. Ashim Kumar Biswas

Assistant Professor
College Of Veterinary Sciences, GADVASU, India

Highest Degree
Ph.D. in Livestock Products Technology from Indian Veterinary Research Institute, India

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Area of Interest:

Food Science and Technology
100%
Meat Technology
62%
Food Nutrition
90%
Food Biochemistry
75%
Food Preservation
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Kumar, S.S., M.K. Chatli, A.K. Biswas and J. Sahoo, 2007. A study on the standardization and assessment of physico-chemical and sensory characteristics of low-fat paneer presented. Proceedings of the International Conference for Traditional Dairy Foods Organized by NDRI Karnal and Dairy Technology Society of India, November 14-17, 2007, India, pp: 135-136.
  2. Kumar, R.R., B.D. Sharma Kumar, C. Manish and A.K. Biswas, 2007. Storage quality and shelf life of vacuum packaged extended chicken patties. J. Muscle Foods, 18: 253-263.
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  3. Biswas, A.K., G.S. Rao, N. Kondaiah, A.S.R. Anjaneyulu and J.K. Malik, 2007. Simple multiresidue method for monitoring of trimethoprim and sulfonamide residues in buffalo meat by high-performance liquid chromatography. J. Agric. Food Chem., 55: 8845-8850.
    CrossRef  |  PubMed  |  Direct Link  |  
  4. Sharma, N.C., A.K. Srivastava, S.K. Kotwal, V. Pathak, S. Manwar, R.R. Kumar and A.K. Biswas, 2006. Making livestock product sector globally competitive. Indian Food Indust., 26: 38-45.
    Direct Link  |  
  5. Kumar, R.R., A.K. Biswas Chidanandaiah, V. Pathak and P. Kumar, 2006. Other aspects of milk. Indian Cow, 8: 5-7.
  6. Chidanandaiah Pathak, V., A.K. Biswas and R.R. Kumar, 2006. Changes in sensory quality of shank-whey soup thickened with Ar-har dal flour during storage at 4�1�C in polyethylene pouches. Proceedings of the 2nd Convention of Indian Meat Science Association and National Symposium on Prospects and Challenges in Indian Meat Industry, July 27-29, 2006, Chennai, India, pp: 212-213.
  7. Chidanandaiah Keshri, R.C., A.K. Biswas and R.R. Kumar, 2006. Quality changes in pectin coated and enrobed buffalo meat patties during refrigerated (4�1°C) storage. Fleischwirtschaft Int., 4: 43-47.
  8. Biswas, A.K., G.S. Rao, N. Kondaiah, A.S.R. Anjaneyulu, S.K. Mendiratta, R. Prasad and J.K. Malik, 2006. A Simple Multi-Residue Method for Determination of Oxytetracycline, Tetracycline and Chlortetracycline in Export Buffalo Meat by HPLC-Photodiode Array Detector. J. Food Drug Anal., 15: 278-284.
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  9. Biswas, A.K., N. Kondaiah and A.S.R. Anjaneyulu, 2005. Effect of spice mix and curry (Murraya koenigii) leaf powder on the quality of raw meat and precooked chicken patties during refrigeration storage. J. Food Sci. Technol., 43: 438-441.
  10. Kumar, S., B.D. Sharma, and A.K. Biswas, 2004. Influence of milk co-precipitates on the quality of restructured buffalo meat blocks. Asian-Aust. J. Anim. Sci., 17: 564-568.
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  11. Biswas, A.K., R.C. Keshri and S. Kuma, 2004. Enrobing of pork patties. Fleischwirtschaft Int., 2: 107-111.
  12. Biswas, A.K., R.C. Keshri and G.S. Bisht, 2004. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Meat Sci., 66: 733-744.
    CrossRef  |  PubMed  |  Direct Link  |  
  13. Biswas, A.K., P.K. Nanda, A.S. Yadav and N. Kondaiah, 2004. Fermented meat products: An appraisal in India. Beverage Food World, 31: 26-27.
  14. Biswas, A.K., N. Kondaiah, S.K. Mendiratta and G.P. Mandal, 2004. Organic meat production: A critical review. Indian Food Indust., 23: 65-67.
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  15. Biswas, A.K. and R.C. Keshri Chidanandaiah, 2004. Effect of different cooking methods on quality of pork patties. J. Food Sci. Technol., 42: 177-179.
  16. Biswas, A.K. and M. Prasad, 2004. Isolation of functional proteins from slaughterhouse by-products. Indian Food Indust., 23: 49-52.
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  17. Pathak, P.K., M. Chander and A.K. Biswas, 2003. Organic meat: An overview. Asian-Aust. J. Anim. Sci., 16: 1230-1237.
  18. Biswas, A.K., R.C. Keshri and S. Kumar, 2003. Effect of enrobing and adding antioxidants on the quality of pork patties. Asian Aust. J. Anim. Sci., 16: 1374-1383.
    Direct Link  |  
  19. Biswas, A.K. and R.C. Keshri, 2003. Incorporation of bengal gram flour in development of enrobed pork patties. J. Vet. Public Health, 1: 75-80.
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  20. Biswas, A.K. and R.C. Keshri, 2003. Enrobing: An innovation in meat products. Indian Food Indust., 22: 47-49.
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  21. Biswas, A.K., R.C. Keshri and B.D. Sharma, 2002. Effect of cooking methods on yield and quality of enrobed pork patties. Proceedings of the National Symposium and 1st Annual Conference of Indian Association of Veterinary Public Health Specialists, November 29-30, 2002, Pantnagar, Uttaranchal, India, pp: 62-63.