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Gadvasu

ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ
Guru Angad Dev Veterinary And Animal Sciences University

ADMISSION 2019-20
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College of Dairy and Food Science Technology

Faculty Detail

Dr. Anuradha Kumari

Designation: Assistant Professor
Contact Address:Department of Dairy Chemistry, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004.
Telephone :
Mobile: +91 70873-82384
Email:anuradhakumari@gadvasu.in, anu.ndri@gmail.com

Academic Credentials

  • B. Tech (Dairy Technology)
  • M. Tech (Dairy Chemistry)
  • Ph.D (Dairy Chemistry)

Teaching and Other Appointments

  • Chemistry of milk
  • Physical chemistry of milk
  • Human Nutrition
  • Chemistry of Dairy Products
  • Chemical Quality Assurance
  • Food Chemistry
  • Chemistry of Milk Proteins

Other Appointments

  • Senior officer at Sabarkantha District Cooperative Milk Producers’ Union Ltd. (AMUL) from 13 Oct 2008- 27 July 2009
  • Senior research Fellow (SRF) at ICAR-CIPHET from Oct 2015 to Oct 2016.

Area of Research Interests

  • Low calorie sweeteners
  • Milk protein ingredients
  • Functional food



Research Honour’s /Awards

  • Best poster award

No. of Publications

Research: 13Extension: 03    
Books/ Book Chapter: 01/06    
Manuals: 03

Publications

  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, A. K. Singh (2019) Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage. Journal of Food Science and Technology, 56(3):1302-1315
  • Anuradha Kumari, Sumit Arora, Sonika Choudhary, A. K. Singh, S. K. Tomar (2018) Comparative stability of aspartame and neotame in yoghurt. International Journal of Dairy Technology 71(1): 81-88
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2018) Effect of type and quality of milk on heat induced prtein-protein interactions in khoa. Journal of Food Science and Technology 55: 4321–4329.
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, S. K. Tomar,  A. K. Singh (2017) Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk. Journal of Food Science and Technology 54(2):349-358
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2017) Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa. Journal of Food Science and Technology 54(9): 2737-2745
  • Anuradha Kumari, Sonika Choudhary, Sumit Arora, Vivek Sharma (2016) Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk. Food Chemistry, 196: 533-538.
  • Anuradha Kumari, Sumit Arora, A.K. Singh, Sonika Choudhary (2016) Development of an analytical method for estimation of neotame in cake and ice cream. LWT - Food Science and Technology, 70: 142-147.
  • Kashyap Joshi, Anuradha Kumari, Sumit Arora, A.K. Singh (2016) Development of an analytical protocol for the estimation of maltitol from yoghurt, burfi and flavoured milk. LWT - Food Science and Technology, 70: 41-45
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2016) Impact of developed acidity in mitk and subsequent neutralization on changes in physico-chemical properties and oxidative stability of khoa. Indian Journal of Dairy Science, 69(6):665-675
  • Bimlesh Mann, Anuradha Kumari, Rajesh Kumar, Rajan Sharma, Kishore Prajapati, Shaik Mahboob and S. Athira (2015) Antioxidant activity of whey protein hydrolysates in milk beverage system. Journal of Food Science and Technology, 52(6): 3235–3241