My Research profile

    Nutritional Consequences of Processing Foods in an Industrial Scale - Studied in an international perspective 

My Research projects  (In reverse chronological order)

• Development of a network for research on fermented foods in South Asia
• Evaluation of the impact of agricultural research programmes on the living conditions of the people in three communities in Bolivia.
• Development of collaborative research programmes for technical university of Moldavia
• Sustainable utilization of salvinia auriculata for food, food and fuel
• Fermentation as a food processing method--Technology, nutrition & food safety
• ß-Oxalyl Di-amino propionic acid (ß-ODAP) in grass Pea (Lathyrus Sativus) seeds
• Evaluation of the nutritional quality of the seeds of Canavalia Gladiata
• Production of edible protein concentrate from Dyanthus Caryophyllus leaves
• Development of a process for production of an infant food from Quinoa
• Development of a process for production of a beverage from peanuts
• Water soluble non-starch polysaccharides from cereals
• Scalding of rye flour for bread making
• Immuno-chemical determination of water-soluble pentosans in rye grains
• Binding of mineral elements to dietary fibre components
• Maillard reaction in food products during processing
• Enzymatic hydrolysis of food proteins for amino acid analysis
• Gas Liquid Chromatographic determination of amino acid composition
• Coagulation of concentrated milk for cheese production and whey expulsion