Jyothi Lakshmi A
Scientist
Department of protein chemistry and technology
Central Food Technological Research Institute
India
Biography
She has expertise in food science and nutrition.
Research Interest
Her expertise involves Enhancement of bioavailability of micronutrients in foods,Carbohydrate profile of foods, formulation of low GI Foods, formulation of nutrient dense, specific nutrient enriched supplementary and complementary foods and assessment of nutritional status of population (community based studies)
Publications
-
Divya P, Jyothi LA (2015) Preparation of Caseinophosphopeptides and Assessing Their Efficacy in Enhancing the Bioaccessibility of Iron and Zinc. J Food Sci and Technol 52:7493-7499
-
Devaraju SK, Thatte SK, Prakash J, Jyothi AL (2016) Bioaccessible Iron and Zinc in Native and Fortified Enzyme Hydrolyzed Casein and Soya Protein Matrices. Food Biotechnol 233–248.
-
Pavan KP, Shyamal KC, Jyothi LA (2017) Effect of Particle Size of Soft Grain Products on the Kinetics of Starch Hydrolysis. Trends Carbohydr Res 9: 38-46.Â
