Dr. Davinder Pal Singh
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Dr. Davinder Pal Singh

Assistant Professor
Khalsa College, India


Highest Degree
Ph.D. in Food Technology from Guru Nanak Dev University, Amritsar, India

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Area of Interest:

Food Science and Technology
100%
Antioxidant Studies
62%
Food Agriculture
90%
Food Processing
75%
Food Chemistry
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Oberoi, D.P.S. and D.S. Sogi, 2017. Prediction of lycopene degradation during dehydration of watermelon pomace (cv Sugar Baby). J. Saudi Soc. Agric. Sci., 16: 97-103.
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  2. Oberoi, D.P.S. and D.S. Sogi, 2017. Moisture sorption characteristics of dehydrated watermelon (Citrullus lanatus Thunb) pomace wastes. J. Food Proc. Preserv., Vol. 41. 10.1111/jfpp.12783.
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  3. Oberoi, D.P.S. and D.S. Sogi, 2015. Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder. J. Food Eng., 165: 172-178.
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  4. Oberoi, D.P.S. and D.S. Sogi, 2015. Drying kinetics, moisture diffusivity and lycopene retention of watermelon pomace in different dryers. J. Food Sci. Technol., 52: 7377-7384.
    CrossRef  |  
  5. Gujral, H.S., D.P.S. Oberoi, R. Singh and M. Gera, 2013. Moisture diffusivity during drying of pineapple and mango leather as affected by sucrose, pectin and maltodextrin. Int. J. Food Propert., 16: 359-368.
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  6. Kaur, D., A.A. Wani, D.P. Singh and D.S. Sogi, 2011. Shelf life enhancement of butter, ice-cream and mayonnaise by addition of lycopene. Int. J. Food Propert., 14: 1217-1231.
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  7. Sogi, D.S., S. Sharma, D.P.S. Oberoi and I.A. Wani, 2010. Effect of extraction parameters on curcumin yield from turmeric. J. Food Sci. Technol., 47: 300-304.
    CrossRef  |  
  8. Sogi, D.S., D.P.S. Oberoi and S. Malik, 2010. Effect of particle size, temperature and total soluble solids on the rheological properties of watermelon juice: A response surface approach. Int. J. Food Propert., 13: 1207-1214.
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  9. Kaur, M., D.P.S. Oberoi, D.S. Sogi and B.S. Gill, 2010. Effect of hydrochloric acid on physico-chemical, morphological and pasting properties of starches from different botanical sources. J. Food Sci. Technol., 48: 460-465.
  10. Bansal, D., D.S. Sogi, D.P.S. Oberoi and R. Kumar, 2010. Antioxidant properties of mango (Mangifera indica) pulp. Adv. Food Sci., 32: 25-29.
  11. Singh, B., D.P.S. Oberoi, I.A. Wani and D.S. Sogi, 2009. Effect of temperature, salt concentration, pH and time on thermal degradation of pumpkin (Cucurbita pepo) puree. Adv. Food Sci., 31: 96-101.
  12. Sharma, R., D.P.S. Oberoi, D.S. Sogi and B.S. Gill, 2009. Effect of sugar and gums on the pasting properties of cassava starch. J. Food Proc. Preserv., 33: 401-414.
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  13. Gunjan, N., K. Devinder, D.P.S. Oberoi and D.S. Sogi, 2009. Thermal degradation kinetics of lycopene in oleoresin extracted from tomato paste. J. Food Sci. Technol., 46: 75-76.
  14. Sharma, U., C. Singh, G. Kaur, D.P.S. Oberoi and D.S. Sogi, 2008. Drying characteristics of cauliflower. Adv. Food Sci., 30: 63-69.
  15. Sharma, R., D. Kaur, D.P.S. Oberoi and D.S. Sogi, 2008. Thermal degradation kinetics of pigments and visual color in watermelon juice. Int. J. Food Propert., 11: 439-449.
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  16. Kaur, D., A.A. Wani, D.P.S. Oberoi and D.S. Sogi, 2008. Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology. Food Chem., 108: 711-718.
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  17. Kaur, A., D. Kaur, D.P.S. Oberoi, B.S. Gill and D.S. Sogi, 2008. Effect of dehydration on physicochemical properties of mustard, mint and spinach. J. Food Process. Preserv., 32: 103-116.
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  18. Chawla, C., D. Kaur, D.P.S. Oberoi and D.S. Sogi, 2008. Drying characteristics, sorption isotherms and lycopene retention of tomato pulp. Dry. Technol., 26: 1257-1264.
    CrossRef  |  Direct Link  |  
  19. Singh, D.P., D. Kaur, B.S. Gill and D.S. Sogi, 2007. Design, construction and evaluation of fruit and vegetable sorting machine. Indian Food Packer, 61: 85-90.
  20. Singh, D.P., B.S. Gill and D.S. Sogi, 2007. Soybean: A healthful food. Food Pack., 1: 12-14.
  21. Sidhu, R., B.S. Gill, D.S. Sogi and D.P. Singh, 2007. Edible films and coatings-II. Beverage Food World, 34: 36-41.
  22. Oberoi, D.P.S., D.S. Sogi and B.S. Gill, 2007. Noodle processing technology. Beverage Food World, 34: 68-70.
  23. Sidhu, R., B.S. Gill, D.S. Sogi and D.P. Singh, 2006. Edible films and coatings-I. Beverage Food World, 33: 62-66.
  24. Gill, B.S., N.S. Sodhi, S. Narpinder, S. Maninder and S. Davinder, 2004. Effects of obrix, sodium alginate and drying temperature on color, texture and sensory properties of Dushehari mango leather. J. Food Sci. Technol., 41: 373-378.