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PROFILE

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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, Praneeta Singh, Chirag Singh and Raheel Bashir. “A product ‘chicken skin protein concentrate’ and a method for its preparation” Patent has been filed to Intellectual Property India office vide application no. 202411081367 dated 25-10-2024.
    2. P. Prabhakaran, Prateek Shukla, V.K.Tanwar and Praneeta Singh. “A Composition and Process to Develop a Substitute for Nitrite in Processed Meat Food Products without Compromising Food Safety”. Patent filed vide. No. IPMC/PatentIPRs/163 Dated 24-05-2016.
    3. Singh, Praneeta, 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.
    4. Singh, Praneeta and P. Prabhakaran (2021). Proteolytic Activity of Ginger Extract, Kachri (Cucumis melo Var. Agrestis) Extract, Kiwi Fruit Extract and Papaya Peel Extract against Casein as Substrate. Frontiers in Crop Improvement 9: 1116-1120.
    5. Kumar, Yogesh, Singh, Praneeta, 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 & Food Science 45(4): 606-615
    6. Kumar, Yogesh, Singh, Praneeta, 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
    7. Poonaa, J., Singh, P. and Prabhakaran, P. (2019). Effect of kiwifruit juice and tumbling on tenderness and lipid oxidation in chicken nuggets. Nutrition & Food Science.
    8. Kumar, Y., Shukla, P., Singh, P., Tanwar, V. K., Thori, M. K. & Sharma, V. (2015). Effect of dried carrot powder incorporation on quality attributes of chicken cutlets. Journal of Ready to Eat Food, 2(3), 89-95.
    PG Student Guided

  • Guided 4 PG Students