Areas of expertise
About
Muscle biochemistry, pigment chemistry, packaging, value enhancement, enzyme catalyzed functions associated with postmortem biochemical changes in skeletal muscles, muscle pigment chemistry, lipid oxidation, protein oxidation and safety of meat and meat products.
Education
Doctor of Philosophy, Food Science
Kansas State University, KS, United States (2009)
Master of Science, Food Technology and Processing
Illinois Institute of Technology, IL, United States (2003)
Master of Science, Biochemistry
University of Mumbai, India (2001)
Bachelor of Science, Chemistry, General
Vinoba Bhave University, India (1994)
Scholarly Works
- Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings, LWT-FOOD SCIENCE AND TECHNOLOGY, (2016).
- Development and evaluation of quail breakfast sausage, LWT-FOOD SCIENCE AND TECHNOLOGY, (2016).
- Functional properties of bicarbonates on physicochemical attributes of ground beef, LWT-FOOD SCIENCE AND TECHNOLOGY, (2016).
- Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality, POULTRY SCIENCE, (2015).
- Radiofrequency pasteurization of inoculated ground beef homogenate, FOOD CONTROL, (2016).
Contact
Mailing Address
Department of Food Science and Technology
0129 Food Science Building
Athens, GA 30602
Shipping Address
Department of Food Science and Technology
0129 Food Science Building
Athens, GA 30602
