Biography


Dr. Kayanush J. Aryana

Louisiana State University, USA


Email: karyana@agcenter.lsu.edu


Qualifications

1997 Ph.D., Food Science and Technology, Mississippi State University, USA

1991 M.Sc., Cytogenetics, Mahatma Phule Agricultural University, India

1987 B.Sc., Agriculture, Mahatma Phule Agricultural University, India


Publications(Selected)

  1. Rouse M, Boeneke C. A., O’Brien K and K. J. Aryana. 2012. Effect of oil based and microencapsulated omega-3 fatty acids on physical and chemical properties of processed cheese. Milk Science International. 67(3): 267-269
  2. M. Moncada and K. J. Aryana, 2012. "Influence of “Mild” Sonication Conditions on the Characteristics of Streptococcus thermophilus ST-M5," Advances in Microbiology, 2: 8-16
  3. M. Moncada and K. J. Aryana, 2012. Effect of mild sonication conditions on the attributes of Lactobacillus delbrueckii ssp.bulgaricus LB-12. Advances in Microbiology. 2: 104-111
  4. T. Muramalla and K.J. Aryana. 2011. Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K. Journal of Dairy Science. 94: 3725-3738
  5. Boeneke, C. A., Pastorek A. and Aryana, K.J. 2009. Effect of high pressure homogenization on milk. Milk Science International 64(1): 40-42
  6. Olson D. W. and K. J. Aryana. 2008. An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage. LWT, Food Science and Technology. 41: 911-918
  7. Aryana, K.J. Albers, E and Cueva O., 2008. Colostrum fortified probiotic fat free yogurt. Milk Science International. 63(1): 64-68
  8. Boeneke C.A. and Aryana, K.J. 2008. Effect of folic acid fortification on the characteristics of lemon yogurt. LWT, Food Science and Technology. 41: 1335-1343
  9. Cueva O., and Aryana, K.J. 2008. Quality attributes of a heart healthy yogurt. LWT, Food Science and Technology. 41: 537-544
  10. Aryana, K.J., D. Olson, A. Greenbaum and C. Boeneke. 2008. Quality characteristics of a weight loss ice cream. Milk Science International. 63(2): 182-185
  11. Boeneke C. A., K.J. Aryana, D.W. Olson and J.L. Vargas. 2008.Various quality aspects of pasteurized and ultra –pasteurized fluid milk during storage. Milk Science International. 63(4): 394-397
  12. Achanta, K., C. A. Boeneke, and Aryana, K.J. 2007. Characteristics of reduced fat milks as influenced by the incorporation of folic acid. Journal of Dairy Science 90:90-98
  13. Aryana K.J., S. Plauche, R.M Rao, P. McGrew and N.P. Shah. 2007. Fat Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus. Journal of Food Science 72(Nr. 3): M79-84
  14. Achanta, K., Aryana, K.J. and Boeneke, C. A. 2007. Fat free plain set yogurts fortified with various minerals. LWT, Food Science and Technology. 40: 424-429
  15. Boeneke, C, John U. M., Aryana, K.J. 2007. A dairy-based espresso beverage manufactured using three different coffee bean roasts. Journal of Food Processing and Preservation 31: 1-12
  16. Aryana, K.J. and Beck, M.C. 2007. Properties of low fat Cheddar cheese manufactured with chitosan. Milk Science International. 62(1): 39-43
  17. Aryana, K.J. 2007. Cheddar cheese manufactured with oil high in omega-3-fatty acids. Milk Science International. 62(2):167-170
  18. Aryana, K.J. S. Plauche and Nia T. 2007. Prebiotic and probiotic fat free yoghurt. Milk Science International. 62(3)295-298
  19. Cueva O and Aryana, K.J. 2007. Properties of fat free yoghurt containing immune enhancer. Milk Science International. 62(3): 299-302
  20. Aryana K.J., and P. McGrew. 2007. Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT Food Science and Technology 40: 1808-1814
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