Dr. Anil Panghal
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Dr. Anil Panghal

Associate Professor
Lovely Professional University, India

Highest Degree
Ph.D. in Food Technology from Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India

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Area of Interest:

Food Science and Technology
100%
Food Safety Management
62%
Food Chemistry
90%
Food Science
75%
Food Technology
55%

Research Publications in Numbers

Books
0
Chapters
17
Articles
65
Abstracts
0

Selected Publications

  1. Sardana, R.K., N. Chhikara, B. Tanwar and A. Panghal, 2018. Dietary impact on esophageal cancer in humans: A review. Food Funct., 9: 1967-1977.
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  2. Sangma, C., V. Kumar, Y. Gat, M. Kaushal, S. Suri and A. Panghal, 2018. Optimization of preparation process for a blended beverage developed from chayote, sugarcane, and mint and coriander extract. Int. J. Veg. Sci., 10.1080/19315260.2018.1434262.
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  3. Panghal, A., S. Janghu, K. Virkar, Y. Gat, V. Kumar and N. Chhikara, 2018. Potential non-dairy probiotic products-A healthy approach. Food Biosci., 21: 80-89.
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  4. Panghal, A., R. Patidar, S. Jaglan, N. Chhikara, S.K. Khatkar, Y. Gat and N. Sindhu, 2018. Whey valorization: Current options and future scenario-a critical review. Nut. Food Sci., 10.1108/NFS-01-2018-0017.
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  5. Panghal, A., N. Chhikara, N. Sindhu and S. Jaglan, 2018. Role of food safety management systems in safe food production: A review. J. Food Saf., 10.1111/jfs.12464.
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  6. Kumar, V., J. Kaur, A. Panghal, S. Kaur and V. Handa, 2018. "Caffeine: A boon or bane". Nut. Food Sci., 48: 61-75.
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  7. Chhikara, N., R. Kour, S. Jaglan, P. Gupta, Y. Gat and A. Panghal, 2018. Citrus medica: Nutritional, phytochemical composition and health benefits-a review. Food Funct., 9: 1978-1992.
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  8. Ananthanarayan, L., Y. Gat, V. Kumar, A. Panghal and N. Kaur, 2018. Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack. J. Ethnic Food, 5: 54-59.
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  9. Panghal, A., V. Kumar, S.B. Dhull, Y. Gat and N. Chhikara, 2017. Utilization of dairy industry waste-whey in formulation of papaya RTS beverage. Curr. Res. Nut. Food Sci. J., 5: 168-174.
  10. Panghal, A., N. Chhikara and B.S. Khatkar, 2017. Characterisation of Indian wheat varieties for chapatti (Flat bread) quality. J. Saudi Soc. Agric. Sci., 10.1016/j.jssas.2017.02.005.
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  11. Panghal, A., K. Virkar, V. Kumar, S.B. Dhull, Y. Gat and N. Chhikara, 2017. Development of probiotic beetroot drink. Curr. Res. Nut. Food Sci. J., 5: 257-262.
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  12. Kumar, V., J. Kaur, Y. Gat, A. Chandel, S. Suri and A. Panghal, 2017. Optimization of the different variables for the development of a cucumber-based blended herbal beverage. Beverages, 10.3390/beverages3040050.
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  13. Handa, V., V. Kumar, A. Panghal, S. Suri and J. Kaur, 2017. Effect of soaking and germination on physicochemical and functional attributes of horsegram flour. J. food sci. Technol., 54: 4229-4239.
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  14. Wani, A.A., D.S. Sogi, P. Singh, P. Sharma and A. Pangal, 2012. Dough-handling and cookie-making properties of wheat flour–watermelon protein isolate blends. Food Bioprocess Technol., 5: 1612-1621.
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  15. Navnidhi, A.P., N. Singh and B.S. Khatkar, 2011. Effect of minor ingredients on quality of cookies. Ann. Agri-Bio Res., 16: 79-84.
  16. Navnidhi, A.P., N. Singh and B.S. Khatkar, 2011. Effect of enzymes on cookies quality. Ann. Agri-Bio Res., 16: 75-78.
  17. Panghal, A., N. Dhull and K.B. Navnidhi, 2009. Whey based strawberry ready to serve (RTS) beverage. Beverage Food World, 36: 28-30.
  18. Navnidhi, A.P., S. Namita and B.S. Khatkar, 2009. Quality assessment of Indian wheat varieties for steam leavened flat bread (Chapatti) Ann. Agri. Bio. Res., 14: 195-200.
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  19. Khatkar, B.S., A. Panghal and U. Singh, 2009. Applications of cereal starches in food processing. Indian Food Ind., 28: 37-44.
  20. Narasimhan, B., N. Singh, A. Panghal and A.S. Dhake, 2008. Efficiency Of anacardic acid as preservative in tomato products. J. Food Process. Preservat., 32: 600-609.
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  21. Panghal, A., K. Sharma, S. Setia and A. Ray, 2007. Studies on utilization of whey for preparation of ready to serve (RTS) beverages. Beverage Food World, 34: 77-79.
  22. Panghal, A. and B.S. Khatkar, 2007. Process optimization for test baking of chapati. Indian Food Packer, 61: 98-102.
  23. Panghal, A., B.S. Khatkar and U. Singh, 2006. Cereal proteins and their role in food industry. Indian food ind., 25: 58-62.
  24. Dhull, N., N. Singh, A. Panghal and B.S. Khatkar, 2006. Study on the effect of pulse flours on quality of biscuits. Ann Biol., 22: 75-78.