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Dr. Khalid Muzaffar

Research Associate
Islamic University of science and Technology Awantipura, J & K, India

Highest Degree
Ph.D. in Food Technology from Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

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Biography

Dr. Khalid Muzaffar is currently working as Research Scholar at Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology. He obtained his Ph.D. in Food Technology from same Institute. His main area of interest related to Food Technology. His area of expertise includes Spray Drying of Food, Tamarind Juice, Food Rheology, Nutraceuticals, and Antioxidants. He is author and co-author of 6 journal papers.

Area of Interest:

Food Science and Technology

100%

Food Technology

62%

Food Rheology

90%

Nutraceuticals

75%

Antioxidants

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Wani, S.A., T.A. Shah, B. Bazaria, G.A. Nayik, A. Gull, K. Muzaffar and P. Kumar, 2014. Oats as a functional food: A review. Universal J. Pharm., 3: 14-20.
Nayik, G.A., T.A. Shah, K. Muzaffar, S.A. Wani, A. Gull, I. Majid and F.A. Bhat, 2014. Honey: Its history and religious significance: A review. Universal J. Pharm., 3: 5-8.
Nayik, G.A. and K. Muzaffar, 2014. Developments in packaging of fresh fruits-shelf life perspective: A review. Am. J. Food Sci. Nutr. Res., 1: 34-39.
Muzaffar, K., T.A. Bhat and S.V. Bhat, 2014. Microbial analysis of street-vended and retort processed ready-to-eat foods available in the markets of Kashmir Valley, India. J. Pure Applied Microbiol., 8: 3101-3105.
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Bhusari, S.N., K. Muzaffar and P. Kumar, 2014. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technol., 266: 354-364.
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Muzzafar, K., T. Amin and S.V. Bhat, 2013. Maintenance of microbiological quality of ready to eat foods. Indian J. Hortic., 3: 46-50.
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