CIFT

Staff Details

Scientist

Dr. A Jeyakumari 8689917369 jeya131@gmail.com

  

Area of Research
  • Functional foods
  • Microencapsulation
  • Seafood presearvation
Education
  • M F Sc
  • PhD
Current projects
  • Development of standard process and protocols for innovative products from aquatic resources, shelf life modelling and assessment of energy use.
  • Development of high value by products from fish and shell fish processing discards
  • Assessing environmental aspects of fish, fishery products and effects of chemical hazards
Awards and recognitions
  • Peter Howgate Award-2012, for young fish technologist for doctoral programme from Megapesca Lda, PortugalBest Ph D Thesis Award from CIFE, Mumbai for the year 2012-13
Publications (Best 5 publications)
  • Jeyakumari.A, Kothari D.C. and Venkatesh warlu G. (2014). Microencapsulation of Fish Oil-milk  Based Emulsion by Spray Drying : Impact on Oxidative Stability.  Fishery Technology, 51:31 – 37
  • Jeyakumari A,  Remya S, Jesmi Debbarma, Ravishankar C.N, Zynudheen A A, George Ninan, Venkateshwarlu Ronda and Lalitha K V. (2015). Effect of delayed icing on the quality of white shrimp (Litopenaeus vannamei )  during chilled storage. J.Food Process. Preserv., DOI:10.1111/jfpp.12539.
  • Jeyakumari A,  Janarthanan G, Chouksey M.K. and Venkateshwarlu G. (2015).  Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. J.Food Sci. Technol., DOI 10.1007/s 13197-015-1981-2.
  • Jeyakumari A, Kothari D C. and Venkateshwarlu G. (2015). Oxidative stability of microencapsulated fish oil during refrigerated storage.  Journal of food processing  and preservation, doi:1111/jfpp.1243.
  • Jeyakumari A,  George Ninan, Joshy C G, Parvathy U, Zynudheen A A. and Lalitha K.V.(2016).  Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during  chilled storage.  DOI 10.1007/s13197-016-2174-3. J Food sci. Technol
 

 


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