Kavitha Lakshmipathy
Senior Research Assistant
Also affiliated: National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (2022–2025)
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Kavitha Lakshmipathy's research investigates methods to enhance the nutritional quality and safety of food products. Her work includes studying the effects of processes such as dehulling and germination on the functional properties of plant-based ingredients, like grass pea flour. Lakshmipathy also examines the application of non-thermal techniques, including light-based treatments, to assess and improve food characteristics. This research extends to evaluating the efficacy of ultraviolet and photocatalytic disinfection methods for removing pesticides from agricultural commodities like grapes and red chili pods. Additionally, her work explores the impact of pre-treatments on bioactive compounds in plant extracts and the utilization of food byproducts in functional food development. She has published on topics ranging from pesticide degradation by UV light to the role of active packaging in food preservation.
Metrics
- h-index: 6
- Publications: 14
- Citations: 116
Positions
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Senior Research Assistant 2024–presentUniversity of Arkansas at Fayetteville Food Science ORCID
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Senior Research Fellow 2023National Institute of Food Technology Entrepreneurship and Management Department of Food Packaging and System Development ORCID
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Quality Intern 2022–2023DRUMS Food International Pvt Ltd Quality Assurance Department ORCID
Selected Publications
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Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties (2025)
Collaboration Network
Top Collaborators
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
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