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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

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Faculty Detail

Dr. Ankit Goyal

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: +91-9512882142
Email:ankit.ndri@gmail.com

Academic Credentials

  • MSc. (Food Science and Technology) (2010) from CCS Haryana Agricultural University, Hisar, Haryana
  • PhD (Dairy Chemistry) (2014) from ICAR-NDRI, Karnal, Haryana

Area of Research Interests

  • Development and characterization of functional foods, nutraceuticals, and therapeutic foods; Valorization of underutilized cereals, millets, and nuts for enhanced nutritional profiles; Adulteration detection methods for milk and milk products




No. of Publications

Research: 27Extension: 04
      Books : 02            Manuals: 02

Publications

  • Goyal, A., Tanwar, B., Sihag, M. K. and Sharma, V. (2021). Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chemistry, https://doi.org/10.1016/j.foodchem.2021.131459 (NAAS: 14.80; Impact factor: 8.8)
  • Tanwar, B., Modgil, R. and Goyal, A. (2018). Antinutritional Factors and Hypocholesterolemic Effect of Wild Apricot Kernel (Prunus armeniaca L.) as affected by Detoxification. Food & Function. DOI: 10.1039/C8FO00044A (NAAS: 12.10; Impact factor: 6.1)
  • Ankit Goyal, Sharma, V., Sihag, M. K., Arora, S., Singh, A. K., & Sabikhi, L. (2016). Effect of Microencapsulation and Spray Drying on Oxidative Stability of Flaxseed Oil and Its Release Behavior Under Simulated Gastrointestinal Conditions. Drying Technology: An International Journal, 34 (7): 810-821. DOI: 10.1080/07373937.2015.1081929 (NAAS: 9.30; Impact factor: 3.3)
  • Ankit Goyal, Vivek Sharma, Manvesh Kumar Sihag, A. K. Singh, Sumit Arora and Latha Sabhikhi. (2016). Oxidative stability of alpha-linolenic acid (?-3) in flaxseed oil microcapsules fortified market milk. International Journal of Dairy Technology. 70 (2): 188–196. DOI: 10.1111/1471-0307.12326 (NAAS: 10.40; Impact factor: 4.4)
  • Ankit Goyal, Vivek Sharma, Manvesh Kumar Sihag, A. K. Singh, Sumit Arora and Latha Sabhikhi. (2016). Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules. Journal of Food Science and Technology. 53(5): 2422–2433. DOI: 10.1007/s13197-016-2220-1 (NAAS: 9.10; Impact factor: 3.1)
  • Ankit Goyal, Vivek Sharma, Neelam Upadhyay, A. K. Singh, Sumit Arora, Darshan Lal, Latha Sabikhi (2015). Development of stable flaxseed oil emulsions as a potential delivery system of ?-3 fatty acids. Journal of Food Science and Technology. 52 (7): 4256–4265. DOI: 10.1007/s13197-014-1370-2 (NAAS: 9.10; Impact factor: 3.1)
  • Ankit Goyal, Vivek Sharma, Manvesh Sihag, A. K. Singh, Sumit Arora (2015). Development and Physico-Chemical Characterization of Microencapsulated Flaxseed Oil Powder: A Functional Ingredient for Omega-3 Fortification. Powder Technology. 286: 527–537. https://doi.org/10.1016/j.powtec.2015.08.050 (NAAS: 11.20; Impact factor: 5.2)
  • Ankit Goyal, Siddiqui, S., Upadhyay, N. and Soni, J. (2014). Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts. Journal of Food Science and Technology. 51(4): 708- 714.  DOI 10.1007/s13197-011-0538-2 (NAAS: 9.10; Impact factor: 3.1)
  • Ankit Goyal and Siddiqui, S. (2014). Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts. Journal of Food Science and Technology. 51(10): 2664-2670. DOI 10.1007/s13197-012-0743-7 (NAAS: 9.10; Impact factor: 3.1)
  • Ankit Goyal, Sharma, V., Upadhyay, N., Gill, S. and Sihag, M. (2014). Flax and Flaxseed oil: An Ancient Medicine and Modern Functional Food. Journal of Food Science and Technology. 51(9): 1633-1653. (NAAS: 9.10; Impact factor: 3.1)