Barwal VS and Shrera SK (2008) Quality evaluation of appetizers from hill lemon
juice during storage. Indian Food Packer, 62(4): 44- 52. 17. Garg V, Barwal VS ...
Name:
Dr Vishal Singh Barwal
Designation:
Scientist (Food Technology)
Qualification:
Ph.D. (Food Science and Human Nutrition)
Fellowship/Award:
SERC Visiting Fellowship, Ministry of Science and Technology, GOI.
Phone:9418016830 Fax:01902230347 Email: vishal
[email protected]
Discipline:
Food Science and Technology
Specialization:
Postharvest Management of Horticultural Crops
Mission:
To develop pre and postharvest technologies of horticultural crops grown in Kullu and Mandi districts of Himachal Pradesh.
Work Experience:
24 years
Teaching Activities: • • • •
Undergraduate and Postgraduate classes: Taught B.Sc.(Horticulture), M.Sc. and Ph.D. (Post Harvest Technology) courses in College of Horticulture, UHF, Solan (HP) Number of students guided: M.Sc. (Five), Ph.D. (One) Advance Trainings Acquired: Eleven International exposure: Attended International R & D Course on Postharvest Practices at MASHAV, Volconi centre, State of Israel.
Research Activities: Projects in hand (as PI in state funded projects and PG students) Title of research theme:
Standardization and popularization of postharvest management practices for enhancing quality and shelf life of fruits grown in Kullu district of Himachal Pradesh.
Publications: Research papers: 1. 2.
Barwal VS (1993) Effect of harvesting time and handling period on quality of apple. J. Food Sci. Technol, 30(1): 42- 43. Barwal VS (1995) Maturity indexes studies of new strains of apple. Himachal Journal of Agricultural Research, 21(1&2): 60- 64.
3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
20. Book:
Barwal VS and Kalia M (1996) Removal of bitter principle in kinnow juice. Indian Food Packer, 50(3): 5- 8. Barwal VS and Kalia M (1996) Effect of gelling agents on the preparation of low solids apple preserves. J. Food Sci. Technol, 33(6): 525- 526. Barwal VS and Kalia M (1997) Apple jellies: preparation from different sources. J. Sci. Ind. Res, 56(1): 30- 34. Barwal VS and Kalia M (1997) Studies on development of reduced sugar apple jelly. Acta Alimentaria, 26(2): 107- 115. Barwal VS and Kalia M (1997) Comparative study of apple jelly prepared from fruit, pomace and concentrate. J. Food Sci. Technol, 34(5): 391- 394. Barwal VS and Kalia M (1998) Nutritional quality and consumers acceptability of apple jellies. Indian Food Packer, 52(2): 7- 13. Barwal VS (1999) Development and significance of low calorie fruit products. The Ind. J. Nutr. Dietet, 36(3): 378- 383. Barwal VS and Sharma R (2001) Standardization of recipe for the development of plum appetizer. J. Food Sci. Technol, 38(3): 248- 250. Barwal VS and Kalia M (2002) Preparation of low solid jam and jelly with artificial sweeteners. Indian Food Packer, 56(4): 62- 66. Barwal, VS; Sharma, R and Lal, BB (2002) Use of sorbitol for the preparation of low calorie plum seasoned squash. J. Food Sci. Technol; 39(4): 413- 417. Barwal, VS; Sharma, R and Singh, R (2005) Preservation of cauliflower by hurdle technology. J. Food Sci. Technol; 42(1): 26- 31. Barwal, VS; Sharma, R and Singh, TK (2005) Development and evaluation of dietetic bittergourd RTS drink. J. Food Sci. Technol; 42(2): 202- 205. Barwal, VS; Singh, TK and Alkesh (2005) Studies on processing and development of ready to serve drink from bittergourd fruit. J. Food Sci. Technol; 42(3): 217- 220. Barwal VS and Shrera SK (2008) Quality evaluation of appetizers from hill lemon juice during storage. Indian Food Packer, 62(4): 44- 52. Garg V, Barwal VS and Shrera SK (2008) Preparation and evaluation of vitamin C enriched fruit drink. J. Food Sci. Technol; 45(6): 524- 526. Barwal VS and Shrera SK (2009) Standardization of extraction methods and preservation techniques of hill lemon juice. J. Sci. Ind. Res; 68(7): 608- 610. Barwal VS, Shrera SK and Attri S (2009) Quality evaluation of functional drinks prepared from hill lemon (Citrus pseudolimon) and basil (Ocimum sanctum). J. Food Sci. Technol; 46(6): 601-603. Barwal VS and Garg V and Sharma R (2010) Development and quality evaluation of aonla mouth freshner. J. Food Sci. Technol; 47(6): 697-699.
Barwal, VS and Pathania, MS (1996) Postharvest Management of Temperate Horticultural Crops. Compendium of National Training Course on “Postharvest Management of Temperate Horticultural Crops.” pp – 120. Book Chapter: Kaushal, BBL and Barwal VS (1998) Emerging Technologies in Fruit and Vegetables Processing in Indian Agriculture, in “Indian Agriculture in 21st Century: Challenges in Plant Science and Agriculture by 2000 A D”, MAEER’s Mit Pune Journal pp: 112- 115. Technical bulletin: Kinner Krishi (Quarterly magazine) w.e.f. 2003 to 2007
