Dr. Hilal Ahmad Punoo

Assistant Professor
University of Kashmir, Srinagar, India

Highest Degree
Ph.D. in Dairy Technology from ICAR-National Dairy Research Institute, India

My URL
https://livedna.org/91.29319

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Area of Interest:

Food Science and Technology
Dairy and Biotechnology
Dairy Science
Dairy Technology
Food Analysis

Selected Publications

  1. Punoo, H.A., N. Nissa, W.N. Baba, 2018. Isolation, identification and characterization of lactobacillus bacteria from soy yoghurt. Int. J. Adv. Res. Sci. Eng., 7: 2060-2072.
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  2. Punoo, H.A., G.R. Patil, and R.R. Bijoy, 2018. Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India). Int. J. Dairy Technol., 71: 372-381.
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  3. Punoo, H.A., G.R. Patil and R.R.B. Singh, 2018. Physico-chemical and microbiological composition of Kradi cheese. Indian J. Dairy Sci., 71: 152-155.

  4. Mushtaq, M., A. Gani, A. Gani, H.A. Punoo and F.A. Masoodi, 2018. Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi). Innovative Food Sci. Emerging Technol., 48: 25-32.
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  5. Baba, W.N., K. Jan, H.A. Punoo, T.A. Wani, M.M. Dar and F.A. Masoodi, 2018. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT-Food Sci. Technol., 92: 242-249.
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  6. Punoo, H.A., M. Shafi, W.N. Baba, 2017. Textural, physico- chemical, micro-structural and antioxidant properties of soy paneer prepared from admixtures of skim cow milk and soymilk. Int. J. Adv. Res. Sci. Eng., 6: 387-400.
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  7. Baba, W.N., H.A. Punoo, N. Rasool, M. Shafi, 2017. Physico-chemical textural and antioxidant properties of low fat tofu prepared from blends of cow milk and soy milk. Int. J. Adv. Sci. Eng. Technol., 6: 8-12.
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  8. Baba, W.N., S. Din, H.A. Punoo, T.A. Wani, M. Ahmad and F.A. Masoodi, 2016. Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life. J. Food Sci. Technol., 53: 2558-2568.
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  9. Raja, J., H.A. Punoo and F.A. Masoodi, 2014. Comparative study of soy paneer prepared from soymilk, blends of soymilk and skimmed milk. J. Food Process. Technol., Vol. 5. 10.4172/2157-7110.1000301.
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Member since June, 2019