Dr. K. V. Sunooj
Assistant Professor
Department of Food Science and Technology
About
Research Area
Dr. K.V. SUNOOJ has more than 15 years experience in teaching and research in the area of food Technology. He obtained Masters degree from University of Calicut in 2003 and PhD from Defence Food Research laboratory (Ministry of defence, DRDO), Mysore (Awarded by University of Mysore). He started his career Lecturer at University of Calicut, Kerala, India
After completing PhD, he joined as Assistant professor at the Department of Food Science and Technology, Pondicherry University in 2009.
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Publications
Notable Publications
Sudheesh, C.,Sunooj, K.V.,Sasidharan, S., Sabu, S., Aaliya, B., Navaf, M., Raghavender , C., Sinha, S.K., George, J.(2020) . Energetic neutral N2 atoms treatment on the kithul (Caryota urens) starch biodegradable film: Physico-chemical characterization, Food Hydrocolloids ,103, June 2020, 105650, https://doi.org/10.1016/j.foodhyd.2020.105650.
Sudheesh, C., Sunooj, K.V., Sinha, S.K., George J., Kumar, S., Murugesan, P., Arumugam, S., Kumar, K.A Sajeekumar , V.A. (2019) . Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch, Food Chemistry, 294, 1, 194-202, https://doi.org/10.1016/j.foodchem.2019.05.067
Mounir, S., Téllez-Pérez, C., Sunooj, K.V., Allaf, K..(2020). Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process , Journal of Texture Studies, 51 (2), 276-289, https://doi.org/10.1111/jtxs.12468.
Sudheesh, C., Sunooj, K.V., Navaf, M., Bhasha, S.A., George, J., Mounir, S Kumar, S Sajeevkumar, V.A (2020). Hydrothermal modifications of nonconventional kithul (Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility, Journal of Food Science and Technology, https://doi.org/10.1007/s13197-020-04323-7
Sudheesh, C.,Sunooj, K..V., George, J.(2019). Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility, International Journal of Biological Macromolecules, 125, 1084-1092, https://doi.org/10.1016/j.ijbiomac.2018.12.179
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