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  1. Amit Baran Das (2009). Nanotech for food. Section: Agriculture and Biotechnology (AB13) page: 80-82.  7th All India Peoples Technology Congress, February 6-7, Science city, Kolkata, India. (Organized by FOSET and Department of Science and Technology Govt. of West Bengal)

  2. Amit Baran Das (2009). Nanotechnology for food. National Conference on Engineering for Food and Bio-Processing, 27th February-1st March, G. P. Pant University of Agriculture and Technology, Pantnagar, India. Page no. 32-34.

  3. Amit Baran Das, C.S.Riar, K.Prasad (2009). Nanotechnology: state of art. National Conference on Innovative Development in Engineering Application, March 26-27, Bhai Gurdas Institute of Engineering and Technology, Sangrur, India. Page no 24-27.

  4. Amit Baran Das, P.P.Srivastav (2011). By products of fruits and vegetables as functional ingredients in snack products.  All India Peoples Technology Congress, march 6-7, West Bengal University of Technology, Kolkata, India. (Organized by FOSET ) page no 11.

  5. Amit Baran Das, B. Srivastav (2013) Dehumidified air drying characteristics of blanched sliced potato. 7th international food convention NSURE-healthy foods, December, Central food technological research institute, Mysore page no C-10.

  6. Duyi Samyor, Amit Baran Das and S.C.Deka (2013)  Physical properties and engineering properties of red rice of Arunachal Pradesh. 7th international food convention NSURE-healthy foods, December, Central food technological research institute, Mysore page no B-107

  7. Amit Baran Das, Chandan Das (2014) Effect of pH on phenolic content and absorbance of black and red rice extract in acetone extract, Annual chemical engineering symposium 29-30th march. Indian Institute of Technology Guwahati, Page No 39.

  8. Amit Baran Das (2008). Traceability in food chain. National seminar on food safety and   quality, October 20-21, Guru Jambheshwar University of Food Science and Technology, Hisar, India. Page no 249.

  9. Amit Baran Das, P.P.Srivastav (2011). By products of fruits and vegetables as functional ingredients in snack products.  All India Peoples Technology Congress, march 6-7, West Bengal University of Technology, Kolkata, India. (Organized by FOSET ) page no 11.

  10. Duyi  Samyor, Danielle Calderwood, Amit B. Das, Sankar C.Deka and Brian D. Green (2016) Pigmented red rice (*Oryza sativa L) contains dipeptidyl peptidase-4 (DPP-4) inhibitory activity which can be incorporated into a healthy cereal product, 1st International conference on Food Bioactive and Health  13-15 September 2016 programme in Norwich,United Kingdom.

  11. Duyi  Samyor, Amit B. Das and  Sankar C. Deka (2016). Presented a poster entitled as“Effect of passion fruit (Passiflora edulis Sims.) powder on dynamic oscillatory rheological properties of gluten free red rice (Oryza sativa L)  dough. 2nd *Young Investigator Meeting, Cambridge, 16th September 2016, United Kingdom.

  12. Das, A. B., Goud, V. V., & Das, C.  (2014) Effect of pH on phenolic content and absorbance of black and red rice extract in acetone extract, Annual chemical engineering symposium 29-30th March. Indian Institute of Technology Guwahati, Page No 39.

  13. Das, A. B., Goud, V. V., & Das, C.  (2015) Ultrasound-assisted extraction of anthocyanin from pigmented rice bran, 68th Annual Session of Indian Institute of Chemical Engineers, 27-30 December. Indian Institute of Technology Guwahati, India.

  14. Das, A. B., Goud, V. V., & Das, C.  (2017) Microencapsulation of anthocyanin from purple rice bran using modified starch, Future Perspective of Bioresource Utilization In North -Eastern Region (IJBS-17). Indian Institute of Technology Guwahati, India.

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