PROFILE



Department of Livestock Products Technology


Dr. Praneeta Singh


DESIGNATION:Assistant Professor
QUALIFICATION:Ph.D.
SPECIALISATION:Livestock Products Technology
EMAIL:vet_praneeta12[at]redifmail[dot]com
CONTACT NO.:+91-9453177364

Research Areas/ Areas of Interest

  • Processing and value addition of meat, animal by-products and milk

  • Research Projects

  • Completed UCB funded project as Co-PI

  • Selected Research Publications

    1. P. Prabhakaran, Prateek Shukla, V.K.Tanwar and Praneeta Singh. (2016) A Composition and Process to Develop a Substitute for Nitrite in Processed Meat Food Products without Compromising Food Safety. Indian Patent Application number 201611021045 dt 20-06-2016

    2. Singh, P, Tanwar, V.K., Kumar, S. and Singh K.P. (2007). Effect of storage temperatures on physicochemical, microbiological and sensory quality of Rasogolla. Indian. Journal of Dairy Science, 60(1):19-24.

    3. Kumar, Yogesh, Singh, P, Tanwar, V.K., Prabhakaran P., Singh, P.K. and Shukla Prateek (2015) Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination. Nutrition & FoodScience 45(4): 606-615

    4. Kumar, Yogesh, Singh, P, Pandey, Anurag, Tanwar, V.K. and Kumar, R.R. (2017). Augmentation of Meat Quality attributes of spent hen breast muscles (Pectoralis Major) by Marination with Lemon Juice vis-a-vis Ginger Extract. Journal of Animal Research 7(3):523-529

    5. Pooona, J., Singh, P., and Prabhakaran, P. (2019). Effect of kiwifruit juice and tumbling on tenderness and lipid oxidation in chicken nuggets. Nutrition & Food Science 50 (1): 74-83

    PG Student Guided

  • Guided 4 PG Students