Dr Jaspreet Singh PhD

Dr Jaspreet Singh staff profile picture

Senior Research Officer

Massey Institute of Food Science and Technology

Contact details
Telephone: +64 (06) 356 9099  ext. 84290
Email: 
Room B10, Ecology Building, Turitea
Ph: +64 6 3505062; +64 6 9517290

Professional

Professional Biography

My professional research career began with post-doctorates at Institut National de la Recherche Agronomique (INRA), France; and Kansas State University, USA in the area of food carbohydrates. I have established and am leading an internationally recognised research program on carbohydrates at the Riddet institute since 2004, which has been particularly successful in achieving its goals by delivering key outcomes to the New Zealand and global food industry. My research work has been published in international journals; book chapters and conference proceedings. I have been invited to develop active research collaborations within and outside New Zealand and also have been appointed as an expert by MBIE (NZ) for science delegations to foreign countries. My research has received several favourable citations (>2700 in Scholar Google, h-index 21) and I have been successful in receiving significant amount of research funding from food industry. I have been invited to speak as an expert at numerous international workshops and conferences including a keynote address. I am the co-editor of the second edition of the text book “Advances in Potato Chemistry and Technology”, to be published by Elsevier-Academic Press in 2015. I have been invited to give expert advise and interviews by the media regarding potato research. I serve as the Consulting Editor and Editorial Board Member of the “International Journal of Vegetable Science (Taylor & Francis, UK) and Editorial Board Member: Potato Research (Springer, UK). I am the managing guest editor of two special issues on "Potato Chemistry", and "Rice Chemistry"published in Food Chemistry, an Elsevier journal.

Qualifications

  • PhD Food Technology (2003)

Research Expertise

Research Interests

I am leading an internationally recognised research program on carbohydrates at the Riddet institute since 2004, which has been particularly successful in achieving its goals by delivering key outcomes to the New Zealand and global food industry. My research is particularly focussed on the food microstructure and its relationship with starch digestion.

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of Research Codes
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Processing (090805): Food Sciences (090800)

Keywords

Potato processing and nutrition

Starch chemistry, nutrition and technology

Cereal chemistry and baking

Research Projects

Summary of Research Projects

PositionCurrentCompleted
Project Leader27
Team Member03

Completed Projects

Project Title: Summer Student Scholarship 2013 - 2014: Microstructure of navy beans and starch digestion in vitro

Food microstructure, including the organisation of starch, can be manipulated to create foods and ingredients with extra-ordinary processing performance (rheology and texture), and functional benefits such as slow digestibility and low glycaemic index (GI). Navy Beans are widely grown and consumed in various parts of the world and are a good source of vegetable proteins (20-38%), carbohydrates (50-60%) and fibre. The glycaemic index of beans is generally low (~30) so they are regarded as a preferred source of energy. The cellulosic and pectic materials of navy bean cotyledon cells protect the starch during thermal processing and gastro-small intestinal digestion by imposing restrictions on the swelling and gelatinisation of starch granules during cooking at high temperatures and by restricting the access of enzymes during digestion. This current MURF funded work (through a summer scholarship) on navy beans will build on our fundamental understanding of how starches are organised and form structures, and how these are affected by processing, storage and digestion in processed navy beans.
Read Project DescriptionHide Project Description

Date Range: 2013 - 2014

Funding Body: Massey University

Project Team:

Project Title: Future foods - a new capability for New Zealand's leading industry

Date Range: 2007 - 2012

Funding Bodies: Foundation for Research, Science & Technology; Heinz Wattie's Ltd; Fonterra Co-operative Group Limited; Meat Biologics Research Ltd; Independent Fisheries Ltd

Project Team:

Research Outputs

Journal

Colussi, R., Singh, J., Kaur, L., Zavareze, EDR., Dias, ARG., Stewart, RB., . . . Singh, H. (2017). Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave. Food Chemistry. 226, 171-178
[Journal article]Authored by: Singh, J., Singh, H., Stewart, R.
Foucault, M., Singh, J., Stewart, RB., & Singh, H. (2016). Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures. Journal of Food Engineering. 191, 95-104
[Journal article]Authored by: Singh, J., Singh, H., Stewart, R.
Singh, J., Kaur, L., & Ogawa, Y. (2016). Importance of chemistry, nutrition and technology in rice processing. Food Chemistry. 191(Special Issue-Advances in Rice Chemistry, Nutrition and Technology) Retrieved from http://www.journals.elsevier.com/food-chemistry/call-for-papers/special-issue-on-advances-in-rice/
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2016). Impact of the degree of cooking on starch digestibility of rice - An in vitro study. Food Chemistry. 191, 98-104
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2014). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2015). Modified starches. Encyclopedia of Food and Health. Retrieved from http://store.elsevier.com/Encyclopedia-of-Food-and-Health/isbn-9780123849472/
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Relationships between starch digestibility and gelatinization degree of cooked rice with structural change. Journal of Food Science and Agricultural Technology. 1(1), 54-57 Retrieved from http://jfat.mfu.ac.th/index.php/jfat/article/view/24/25
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2015). Evaluation of digestibility of cooked rice grain using in vitro digestion technique. Agricultural Engineering International: CIGR Journal. 2015, 268-273
[Journal article]Authored by: Kaur, L., Singh, J.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y. (2014). Impact of structural characteristics on starch digestibility of cooked rice. Food Chemistry. 191, 91-97
[Journal article]Authored by: Kaur, L., Singh, J.
Gujral, HS., Sharma, P., Kaur, H., & Singh, J. (2013). Physiochemical, pasting, and thermal properties of starch isolated from different barley cultivars. International Journal of Food Properties. 16(7), 1494-1506
[Journal article]Authored by: Singh, J.
Singh, J., Kaur, L., & Singh, H. (2013). Food Microstructure and Starch Digestion. Advances in Food and Nutrition Research. 70, 137-179
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Kaur, L., & Moughan, PJ. (2012). Importance of chemistry, technology and nutrition in potato processing. Food Chemistry. 133(4), 1091
[Journal article]Authored by: Kaur, L., Moughan, P., Singh, J.
Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry. 133(4), 1206-1213
[Journal article]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry. 133(4), 1092-1100
[Journal article]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Bordoloi, A., Kaur, L., & Singh, J. (2011). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry.
[Journal article]Authored by: Kaur, L., Singh, J.
Berg, T., Singh, J., Hardacre, A., & Boland, MJ. (2012). The role of cotyledon cell structure during in vitro digestion of starch in navy beans. Carbohydrate Polymers. 87(2), 1678-1688
[Journal article]Authored by: Boland, M., Singh, J.
Gujral, HS., Angurala, M., Sharma, P., & Singh, J. (2011). Phenolic content and antioxidant activity of germinated and cooked pulses. International Journal of Food Properties. 14(6), 1366-1374
[Journal article]Authored by: Singh, J.
Gujral, HS., Angurala, M., Sharma, P., & Singh, J. (2011). PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF GERMINATED AND COOKED PULSES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 14(6), 1366-1374
[Journal article]Authored by: Singh, J.
Singh, J., Lelane, C., Stewart, RB., & Singh, H. (2011). Formation of starch spherulites: Role of amylose content and thermal events (vol 121, pg 980, 2010). FOOD CHEMISTRY. 124(2), 659-659
[Journal article]Authored by: Singh, J., Stewart, R.
Singh, J. (2010). Potato Research. Potato Research.
[Journal article]Authored by: Singh, J.
Singh, J., Kaur, L., & Moughan, PJ. (2010). Food chemistry special issue: Advances in potato chemistry nutrition and technology. Food Chemistry.
[Journal article]Authored by: Kaur, L., Moughan, P., Singh, J.
Singh, J. (2010). International Journal of Vegetable Science. International Journal of Vegetable Science.
[Journal article]Authored by: Singh, J.
Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science and Technology. 21(4), 168-180
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., Lelane, C., Stewart, RB., & Singh, H. (2010). Formation of starch spherulites: Role of amylose content and thermal events. Food Chemistry. 121(4), 980-989
[Journal article]Authored by: Singh, J., Singh, H., Stewart, R.
Dartois, A., Singh, J., Kaur, L., & Singh, H. (2010). Influence of guar gum on the in vitro starch digestibility-rheological and Microstructural characteristics. Food Biophysics. 5(3), 149-160
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ. (2009). Cassia gum: A novel galactomannan for use in starch based foods. Getreidetechnologie. 63(4), 11-25 Retrieved from http://riddet.massey.ac.nz/publicaton/cassia-gum-a-novel-galactomannan-for-use-in-starch-based-foods
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Kaur, L., Singh, J., & Singh, H. (2009). Characterization of gum ghatti (Anogeissus latifolia): A structural and rheological approach. Journal of Food Science. 74(6)
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Kaur, L., McCarthy, OJ., Moughan, PJ., & Singh, H. (2009). Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours. Food Research International. 42(5-6), 666-673
[Journal article]Authored by: Kaur, L., Moughan, P., Singh, J., Singh, H.
Singh, J. (2008). Starch Modification. : SciTopics, Elsevier
[Internet publication]Authored by: Singh, J.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ. (2008). Starch-cassia gum interactions: A microstructure - Rheology study. Food Chemistry. 111(1), 1-10
[Journal article]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Kaur, L., McCarthy, OJ., Moughan, PJ., & Singh, H. (2008). Rheological and textural characteristics of raw and par-cooked Taewa (maori potatoes) of New Zealand. Journal of Texture Studies. 39(3), 210-230
[Journal article]Authored by: Kaur, L., Moughan, P., Singh, J., Singh, H.
Singh, J., McCarthy, OJ., Singh, H., & Moughan, PJ. (2008). Low temperature post-harvest storage of New Zealand Taewa (Maori potato): Effects on starch physico-chemical and functional characteristics. Food Chemistry. 106(2), 583-596
[Journal article]Authored by: Moughan, P., Singh, J., Singh, H.
Kaur, L., Singh, J., Singh, N., & Ezekiel, R. (2007). Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature. Journal of the Science of Food and Agriculture. 87(3), 520-526
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., McCarthy, OJ., & Singh, H. (2007). Physico-chemical, rheological and structural properties of fractionated potato starches. Journal of Food Engineering. 82(3), 383-394
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & McCarthy, OJ. (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review. Food Hydrocolloids. 21(1), 1-22
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2007). Morphological, thermal and rheological characterization of starch isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit - A novel source. Carbohydrate Polymers. 67(2), 233-244
[Journal article]Authored by: Kaur, L., Moughan, P., Singh, J., Singh, H.
Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches. Journal of the Science of Food and Agriculture. 86(12), 1945-1954
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., McCarthy, OJ., & Singh, H. (2006). Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydrate Polymers. 64(4), 569-581
[Journal article]Authored by: Singh, J.
Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross-linking on some properties of potato (Solanum tubersum L.) starches. Journal of the Science of Food and Agriculture. 86(12), 1945-1954
[Journal article]Authored by: Singh, J.
Singh, J., McCarthy, OJ., & Singh, H. (2006). Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydrate Polymers. 64(4), 569-581
[Journal article]Authored by: Singh, J., Singh, H.
Kaur, L., Singh, J., & Singh, N. (2005). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids. 19(5), 839-849
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, N., Chawla, D., & Singh, J. (2004). Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch. Food Chemistry. 86(4), 601-608
[Journal article]Authored by: Singh, J.
Singh, N., Kaur, L., & Singh, J. (2004). Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars. Journal of the Science of Food and Agriculture. 84(7), 714-720
[Journal article]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, N., & Singh, J. (2004). Factors influencing the properties of hydroxypropylated potato starches. Carbohydrate Polymers. 55, 211-223
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, J., & Singh, N. (2004). Effect of process variables and sodium alginate on extrusion behavior of nixtamalized corn grit. International Journal of Food Properties. 7(2), 329-340
[Journal article]Authored by: Singh, J.
Singh, J., Kaur, L., & Singh, N. (2004). Effect of acetylation on some properties of corn and potato starches. Starch. 56(12), 586-601
[Journal article]Authored by: Kaur, L., Singh, J.
Singh Sodhi, N., Singh, N., Arora, M., & Singh, J. (2003). Changes in physico-chemical, thermal, cooking and textural properties of rice during aging. Journal of Food Processing Preservation. 27(5), 387-400
[Journal article]Authored by: Singh, J.
Singh, J., Singh, N., Sharma, TR., & Saxena, SK. (2003). Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry. 83, 387-393
[Journal article]Authored by: Singh, J.
Singh, J., & Singh, N. (2003). Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocolloids. 17(1), 63-72
[Journal article]Authored by: Singh, J.
Singh, NN., Singh, J., Kaur, L., Singh Sodhi, N., & Singh Gill, B. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry. 81(2), 219-231
[Journal article]Authored by: Kaur, L., Singh, J.
Singh, N., Singh Gujral, H., & Singh, J. (2002). Effect of baking ingredients and mixing duration on dough development, gas release and bread making properties. Journal of Food Quality. 25(4), 305-315
[Journal article]Authored by: Singh, J.
Singh, N., Singh, J., & Singh Sodhi, N. (2002). Morphological, thermal, rheological and noodle-making properties of potato and corn starch. Journal of Science of Food and Agriculture. 82(12), 1376-1383
[Journal article]Authored by: Singh, J.
Singh, J., Singh, N., & Saxena, SK. (2002). Effect of fatty acids on the rheological properties of corn and potato starch. Journal of Food Engineering. 52(1), 9-16
[Journal article]Authored by: Singh, J.
Singh, J., & Singh, N. (2001). Studies on the morphological, themal and rheological properties of starch separated from some Indian potato cultivars. Food Chemistry. 75(1), 67-77
[Journal article]Authored by: Singh, J.

Book

Singh, J., & Kaur, L.(2016). Advances in Potato Chemistry and Technology: Second Edition.
[Authored Book]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L.(2016). Chemistry, Processing, and Nutritional Attributes of Potatoes-An Introduction.
[Authored Book]Authored by: Kaur, L., Singh, J.
Singh, J., Colussi, R., McCarthy, OJ., & Kaur, L. (2016). Potato Starch and Its Modification. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 195 - 247).
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Rao, MA. (2016). Textural Characteristics of Raw and Cooked Potatoes. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 475 - 501).
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2016). Novel Applications of Potatoes. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 627 - 649).
[Chapter]Authored by: Kaur, L., Singh, J.
Survase, SA., Singh, J., & Singhal, RS. (2016). The Role of Potatoes in Biomedical/Pharmaceutical and Fermentation Applications. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 603 - 625).
[Chapter]Authored by: Singh, J.
Kaur, L., & Singh, J. (2016). Microstructure, Starch Digestion, and Glycemic Index of Potatoes. In Advances in Potato Chemistry and Technology: Second Edition. (pp. 369 - 402).
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2015). Starch-modified starches. In . Caballero, . Finglas, & . Toldra (Eds.) Encyclopedia of Food and Health. : Academic Press (UK)
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (Eds.) (2015). Advances in potato chemistry and technology. (Vol. in progress): Academic Press/Elsevier (UK)
[Edited Book]Edited by: Kaur, L., Singh, J.
Singh, J., Berg, T., Hardacre, A., & Boland, MJ. (2014). Cotyledon Cell Structure and In Vitro Starch Digestion in Navy Beans. In Food Structures, Digestion and Health. (pp. 193 - 222).
[Chapter]Authored by: Singh, J.
Singh, J., Berg, T., Hardacre, A., & Boland, MJ. (2014). Cotyledon cell structure and in vitro starch digestion in navy beans. In M. Boland, M. Golding, & H. Singh (Eds.) Food Structures, Digestion and Health. (pp. 223 - 242). United States of America: Academic Press, Elsevier
[Chapter]Authored by: Boland, M., Singh, J.
Boland, M., & Singh, J. (2013). Actinidain. In ND. Rawlings, & GS. Salvesen (Eds.) Handbook of proteolytic enzymes. (pp. 1879 - 1884). United Kingdom: Academic Press an imprint of Elsevier Ltd
[Chapter]Authored by: Boland, M., Singh, J.
Singh, J., & Kaur, L. (Eds.) (2009). Advances in potato chemistry and technology. United States and United Kingdom: Academic Press and imprint of Elsevier
[Edited Book]Authored by: Singh, J.Edited by: Singh, J.
Singh, J., & Kaur, L. (2009). Introduction: Potato tuber. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 9 - 12). Burlington, MA: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Liu, Q., Donner, E., Tarn, R., Singh, J., & Chung, H. (2009). Advanced analytical techniques to evaluate the quality of potato and potato starch. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 221 - 248). Burlington, MA: Elsevier
[Chapter]Authored by: Singh, J.
(2009). Advances in Potato Chemistry and Technology.
[Edited Book]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & Rao, M. (2009). Textural and rheological characteristics of raw and cooked potatoes. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 249 - 272). USA,Europe, Great Britain, Asia: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., & McCarthy, OJ. (2009). Potato starch and its modification. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology. (pp. 273 - 318). USA, Europe, Asia, Great Britain: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2009). Novel applications and non-food uses of potato: future perspectives in nanotechnology.. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology. (pp. 425 - 425). USA, Europe, Great Britain, Asia Pacific: Elsevier
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., & Singh, J. (2009). The role of Galactomannan seed gums in diet and health a review.. In JN. Govil, & VK. Singh (Eds.) Recent Progress in Medicinal Plants. (pp. 329 - 343). Houston, TX: Stadium Press
[Chapter]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., & Liu, Q. (2007). Starch - A potential biomaterial for biomedical applications. In Nanomaterials and Nanosystems for Biomedical Applications. (pp. 83 - 98).
[Chapter]Authored by: Kaur, L., Singh, J.

Thesis

Singh, J. (2003). Development of corn and corn-potato based texturized and baked products. (Doctoral Thesis, Guru Nanak Dev University)
[Doctoral Thesis]Authored by: Singh, J.

Report

Singh, J., & Boland, MJ.(2009). Some characteristics of kiwifruit non-starch polysaccharides - A review.
[Technical Report]Authored by: Boland, M., Singh, J.
Berg, T., Singh, J., Hardacre, AK., & Boland, MJ.(2009). The role of cotyledon cell structure during in vitro digestion of starch in navy beans.
[Technical Report]Authored by: Boland, M., Singh, J.

Conference

Bordoloi, A., Singh, J., & Kaur, L. (2015). In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. In Proceedings of the 4th International Conference on Food Digestion(pp. 165 - 165). , 4th International Conference on Food Digestion Naples, Italy: Infogest
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., Tamura, M., Kumagai, C., Ogawa, Y., & Singh, H. (2015). In vitro starch digestion-an important tool for screening starch-based foods for slow digestibility and low glycemic characteristics, International Food Machinery and Technology Exhibition, Tokyo, Japan, 09 Jun 2015 - 12 Jun 2015. FOOMA International Food Machinery and Technology Exhibition 2015 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. -Tokyo, Japan
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J., Berg, T., Kaur, L., & Singh, H. (2014). Navy Beans: A Low Glycaemic Food for the Future, International Food Machinery and Technology Exhibition, Tokyo, Japan, 10 Jun 2014 - 13 Jun 2014. FOOMA International Food Machinery and Technology Exhibition 2014 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. 21 (pp. 1 - 7).
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Tamura, M., Singh, J., Kaur, L., & Ogawa, Y.(2014, November 20). Relationships between Starch digestibility and gelatinization degree of the cooked rice grain using in vitro digestion technique.. In Conference proceedings-ICAAI 2014(pp. 190 - 190). , The 2nd International Conference on Agriculture and Agro-Industry (ICAAI) 2014- Fresh Produce, Novel Process and Health Product
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., Kaur, L., Salhotra, M., & Singh, H. (2013). Starch Based Future Food for Glucose Management, International Food Machinery and Technology Exhibition, Tokyo, Japan, 011 Jun 2013 - 14 Jun 2013. FOOMA International Food Machinery and Technology Exhibition 2013 Summaries of Research Announcements. The Japan Food Machinery Manufacturers' Associaiton, Japan. Summaries of Research Announcements. Vol. 20 (pp. 9 - 16).
[Conference Paper in Published Proceedings]Authored by: Kaur, L., Singh, J., Singh, H.
Singh, J. (2012, September). Carbohydrate based smart functional foods and ingredients. Presented at Food Tech Pack Tech 2012- NZIFST Seminars. Auckland.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J., Dartois, A., Berg, T., Bordoloi, A., & Singh, H. (2012). Development and characterisation of novel food microstructure to control digestion of starch. FOOMA International Food Machinery and Technology Exhibition 2012 Summaries of Research Announcements. Vol. 19 (pp. 41 - 48). : FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Singh, J., Singh, H.
Berg, T., Singh, J., Hardacre, A., & Boland, MJ. (2012). Food microstructure influences the digestion of starch: an in vitro study on cooked navy beans. (pp. 42 - 42). , Food structures, digestion & health: Riddet Institute
[Conference Abstract]Authored by: Boland, M., Singh, J.
Singh, J.(2011, August 23). Post harvest processing of potato and nutritional characteristics. In University of Otago(pp. 42 - 43). , US-NZ Science and Technology Workshop, Postharvest Innovation: University of Otago
[Conference Abstract]Authored by: Singh, J.
Singh, J. (2011, August). Postharvest processing of potato and nutritional characteristics. Presented at Postharvest Innovation Workshop. Dunedin, New Zealand.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J. (2010). Future starches for the food industry. (pp. 27 - 28). , Japan-New Zealand Workshop on Functional Food
[Conference Abstract]Authored by: Singh, J.
Singh, J. (2010, October). Future Starches for the Food Industry. Presented at Japan-New Zealand workshop on Functional Food. Tokyo, Japan.
[Conference Oral Presentation]Authored by: Singh, J.
Foucault, M., Singh, J., stewart, ., & Singh, H.(2010, June). Production of Starch Spherulites using a Pilot Scale Mixer-Limitech. . (pp. 96 - 103).
[Conference]Authored by: Singh, J., Stewart, R.
Singh, J.(2010, October). Future Starches for the Food Industry. . (pp. 27 - 28).
[Conference]Authored by: Singh, J.
Foucault, M., Singh, J., Stewart, RB., & Singh, H. (2010). Production of starch spherulites using a pilot scale mixer-Limitech. FOOMA International Food Machinery and Technology Exhibition 2010 Summaries of Research Announcements. Vol. Volume 17 (pp. 96 - 103). Japan: FOOMA International Food Machinery and Technology Exhibition
[Conference Paper in Published Proceedings]Authored by: Singh, J., Singh, H., Stewart, R.
Singh, J. (2010, June). Future starches for the food industry. Presented at Inspriation - Prosperity New Zealand Institute of Food Science Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J. (2010). Future starches for the food industry. In Inspiration - Prosperity: New Zealand Institute of Food Science & Technology Conference(pp. 23 - 23). : NZ Institute of Food Science & Technology
[Conference Abstract]Authored by: Singh, J.
Singh, J., Kaur, L., McCarthy, O., Moughan, PJ., & Singh, H. (2010). Chef-ready Taewa (Maori potatoes): Bringing together tradition and technology. Poster session presented at the meeting of The Zealand Institute of Food Science and Technology [NZIFST] Conference: Inspiration - Prosperity. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L., Moughan, P., Singh, J., Singh, H.
Kaur, L., Singh, J., Singh, H., & McCarthy, OJ.(2008, June 24). Starch-gum interactions: A microstructure-rheology study. (pp. 74). , NZIFST Conference, Rotorua, New Zealand
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J., McCarthy, OJ., Wharemate, ZR., & Rutherfurd, KJ.(2007, June 19). Physico-chemical and nutritional characteristics of New Zealand Taewa (Maori potato) cultivars. , Food - The Challenges:New Zealand institute of Food Science and Technology (NZIFST)
[Conference Abstract]Authored by: Singh, J.
Singh, J., McCarthy, OJ., Singh, H., Wharemate, ZR., & Rutherfurd, KJ. (2007, June). Physico-chemical and nutritional characteristics of New Zealand Taewa (Maori potato) cultivars. Presented at Food - The Challenges: New Zealand Institute of Food Science and Technology (NZIFST) Conference. Wellington, NZ.
[Conference Oral Presentation]Authored by: Rutherfurd, K., Singh, J.
Singh, J. (2006, July). Characteristics of New Zealand Taewa (Maori potato) starches. Presented at xiiii International Carbohydrate Symposium. TELUS Whistler Conference Centre, Whistler, Canada.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J. (2006). Characterization of New Zealand Kamo Kamo starch: A novel source. In Foodtech Packtech(pp. 5). : New Zealand Food Technology
[Conference Abstract]Authored by: Kaur, L., Moughan, P., Singh, J.
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2006). Characterization of New Zealand Kamo Kamo starch: A novel source. Poster session presented at the meeting of Foodtech Packtech. Auckland, New Zealand
[Conference Poster]Authored by: Kaur, L., Moughan, P., Singh, J., Singh, H.
Singh, J., McCarthy, OJ., & Singh, H. (2006). Characteristics of New Zealand Taewa (Maori potato) starches. Poster session presented at the meeting of Foodtech Packtech. Auckland, New Zealand
[Conference Poster]Authored by: Singh, J., Singh, H.
Singh, J., McCarthy, OJ., Singh, H., Moughan, PJ., & Kaur, L. (2006). Some characteristics of New Zealand Kamo Kamo (Cururbita pepo) fruit and its starch. Poster session presented at the meeting of 23rd International Carbohydrate Symposium. Whistler, BC, Canada
[Conference Poster]Authored by: Kaur, L., Moughan, P., Singh, J., Singh, H.
Singh, J., McCarthy, OJ., & Singh, H. (2006). Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. In 23rd International Carbohydrate Symposium Abstracts(pp. 109 - 109). , 23rd International Carbohydrate Symposium Canada: Simon Fraser University
[Conference Abstract]Authored by: Singh, J., Singh, H.
Kaur, L., Singh, J., & Singh, N. (2004, September). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Presented at 2004 American Association of Cereal Chemists / TIA Joint Meeting. San Diego, CA.
[Conference Oral Presentation]Authored by: Kaur, L., Singh, J.
Kaur, L., Singh, J., & Singh, N. (2004). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. In 2004 American Association of Cereal Chemists / TIA Joint Meeting(pp. unpaged). : American Association of Cereal Chemists
[Conference Abstract]Authored by: Kaur, L., Singh, J.
Singh, J. (2004, January). Studies on the morphological, and rheological properties of granular cold water soluble corn and potato starches. Presented at 91st Session of Indian Science Congress Association. Panjab University, Chandigarh, India.
[Conference Oral Presentation]Authored by: Singh, J.
Singh, J., & Singh, N. (2002). Morphological, thermal and rheological properties of corn and potato acetylated starches. In American Association of Cereal Chemists International(pp. Unpaged). St Paul, MN: American Association of Cereal Chemists International
[Conference Abstract]Authored by: Singh, J.
Singh, N., Singh, J., & Singh Sodhi, N. (2001). Morphological, thermal, rheological and noodles making properties of potato and corn starch. In The American Association of Cereal Chemists(pp. Unpaged). St Paul, MN: American Association of Cereal Chemists International
[Conference Abstract]Authored by: Singh, J.

Other

Singh, J., Kaur, L., & Ogawa, Y. (2015). Special Issue-Advances in Rice Chemistry, Nutrition and Technology.
[Other]Authored by: Kaur, L., Singh, J.Edited by: Kaur, L., Singh, J.
Singh, J. (2013, March). New generation of starches for the food industry (Invited Lecture). In School of Horticulture, Chiba University, Tokyo, Japan.
[Oral Presentation]Authored by: Singh, J.
Singh, J. (2012, September). Carbohydrate-based smart functional foods and ingredients. In Foodtech Packtech, ASB Showgrounds, Auckland. Presented at Auckland. : Foodtech Packtech.
[Oral Presentation]Authored by: Singh, J.
Singh, J., & Kaur, L. (2011). New research looks at microstructure and starch digestibility of New Zealand potatoes. (pp. 11). Food New Zealand
[Other]Authored by: Singh, J.
Singh, J., & Kaur, L. (2010). Book review: Advances in potato chemistry and technology. (pp. 41 - 41). New Zealand Institute of Food Science and Technology
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2010). Gums - A boon for diabetes cholesterol management.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Advances in Potato Chemistry and Technology.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Book looks at potential of spuds in space. (pp. 3 - 3). Manawatu Standard
[Other]Authored by: Kaur, L., Singh, J.
Singh, J. (2009). New professional members. (pp. 31 - 31).
[Other]Authored by: Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12). Manawatu evening Standard
[Other]Authored by: Kaur, L., Singh, J.
Singh, J. (2009). Starch modification.
[Other]Authored by: Singh, J.
Singh, J. (2009). Future starches for the food industry. Presented at Massey University, Palmeston North, NZ.
[Oral Presentation]Authored by: Singh, J.
Singh, J. (2009, October). Future starches for the food industry. In Riddet Foodlink Workshop. Presented at Riddet Institute, Palmerston North, NZ.
[Oral Presentation]Authored by: Singh, J.
Singh, J. (2009). Taewa (Maroi potatoes).
[Other]Authored by: Singh, J.
Singh, J. (2009). Taewa (Maori potatoes). University of Waikato
[Other]Authored by: Singh, J.
Singh, J., & Kaur, L. (2009). Potatoes in space - why not.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New Zealand potato book.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New book tackles potato chemistry.
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). Spuds special secrets shared. (pp. 12 - 12).
[Other]Authored by: Kaur, L., Singh, J.
Singh, J., & Kaur, L. (2009). New Zealand Kiwifruit Journal. (pp. 18 - 18). New Zealand Kiwifruit Industry
[Other]Authored by: Kaur, L., Singh, J.
Singh, J. (2008). Starch modification.
[Other]Authored by: Singh, J.

Supervision and Teaching

Summary of Doctoral Supervision

PositionCurrentCompleted
Supervisor30

Media and Links

Media

  • 30 May 2013 - Online, Other
    Study says beans and potatoes healthy and cheap
    Radio interview

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