K
Kavitha Lakshmipathy
Senior Research Assistant
grad_student
Food Science
4 h-index
9 pubs
72 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Kavitha Lakshmipathy's research focuses on improving food quality and safety through various pre-treatment and analytical techniques. Her work includes investigating the effects of dehulling and germination on the functional properties of grass pea flour, as well as evaluating the efficacy of light-based, non-thermal methods for assessing the physico-chemical characteristics, pungency, and aflatoxin levels in dried red chilli pods. Lakshmipathy has also explored the degradation of pesticides in agricultural commodities using ultraviolet light treatment and examined the impact of thermal and non-thermal pre-treatments on bioactive compounds in ginger extracts. Her research extends to assessing the byproducts of mint hydrodistillation for their utilization in functional drinks and comparing ultraviolet and photocatalytic disinfection techniques for grapes. Additionally, she has studied methods to mitigate enzyme activity and off-flavors in chickpea protein and investigated the role of active packaging in preventing insect infestation in food products. Lakshmipathy has published nine works and has an h-index of 4.
Metrics
- h-index: 4
- Publications: 9
- Citations: 72
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
D. V. Chidanand
National Institute of Food Technology Entrepreneurship and Management (IN)
5 shared publications
- Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)
- Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour
- Effect of different thermal and <scp>non‐thermal</scp> pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system
- Comparing Ultraviolet and Photocatalytic Disinfection Techniques and Their Synergistic Effects on Pesticide Presence and Quality Parameters in Grapes
- Evaluation of Mint (Mentha Spicata) Hydrodistillation Aqueous By-Products and its Utilization in Development of Low-Calorie Flavoured Drink
C. K. Sunil
National Institute of Food Technology Entrepreneurship and Management (IN)
5 shared publications
- A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities
- Effect of different thermal and <scp>non‐thermal</scp> pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system
- Evaluation of mint (Mentha spicata) hydrodistillation aqueous byproducts and its utilization in development of bioactive-rich functional drink
- Comparing Ultraviolet and Photocatalytic Disinfection Techniques and Their Synergistic Effects on Pesticide Presence and Quality Parameters in Grapes
- Evaluation of Mint (Mentha Spicata) Hydrodistillation Aqueous By-Products and its Utilization in Development of Low-Calorie Flavoured Drink
Ashish Rawson
National Institute of Food Technology Entrepreneurship and Management (IN)
4 shared publications
- Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour
- Effect of different thermal and <scp>non‐thermal</scp> pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system
- Evaluation of mint (Mentha spicata) hydrodistillation aqueous byproducts and its utilization in development of bioactive-rich functional drink
- Evaluation of Mint (Mentha Spicata) Hydrodistillation Aqueous By-Products and its Utilization in Development of Low-Calorie Flavoured Drink
N. Baskaran
National Institute of Food Technology Entrepreneurship and Management (IN)
3 shared publications
- Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)
- Evaluation of mint (Mentha spicata) hydrodistillation aqueous byproducts and its utilization in development of bioactive-rich functional drink
- Evaluation of Mint (Mentha Spicata) Hydrodistillation Aqueous By-Products and its Utilization in Development of Low-Calorie Flavoured Drink
Nirmal Thirunavookarasu
National Institute of Food Technology Entrepreneurship and Management (IN)
2 shared publications
- Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)
- Effect of different thermal and <scp>non‐thermal</scp> pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system
Najma Kalathil
National Institute of Food Technology Entrepreneurship and Management (IN)
2 shared publications
- Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)
- Effect of different thermal and <scp>non‐thermal</scp> pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system
R Dhivya
National Institute of Food Technology Entrepreneurship and Management (IN)
2 shared publications
- Evaluation of mint (Mentha spicata) hydrodistillation aqueous byproducts and its utilization in development of bioactive-rich functional drink
- Evaluation of Mint (Mentha Spicata) Hydrodistillation Aqueous By-Products and its Utilization in Development of Low-Calorie Flavoured Drink
Susmitha Sindhu
Ministry of Food Processing Industries (IN)
2 shared publications
- A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities
- Comparing Ultraviolet and Photocatalytic Disinfection Techniques and Their Synergistic Effects on Pesticide Presence and Quality Parameters in Grapes
R. Mahendran
National Institute of Food Technology Entrepreneurship and Management (IN)
1 shared publication
- Application of light based, non-thermal techniques to determine physico-chemical characteristics, pungency and aflatoxin levels of dried red chilli pods (Capsicum annuum)
Madhura Bhagwat
Oldham Council (GB)
1 shared publication
- Evaluation of Mint (Mentha Spicata) Hydrodistillation Aqueous By-Products and its Utilization in Development of Low-Calorie Flavoured Drink
Archana Singh
Ministry of Food Processing Industries (IN)
1 shared publication
- A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities
Chidanand Duggonahally Veeresh
Ministry of Food Processing Industries (IN)
1 shared publication
- A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities
Bhagwat Madhura
National Institute of Food Technology Entrepreneurship and Management (IN)
1 shared publication
- Evaluation of mint (Mentha spicata) hydrodistillation aqueous byproducts and its utilization in development of bioactive-rich functional drink
Chidanand D.V.
National Institute of Food Technology Entrepreneurship and Management (IN)
1 shared publication
- Evaluation of mint (Mentha spicata) hydrodistillation aqueous byproducts and its utilization in development of bioactive-rich functional drink
Malini Buvaneswaran
National Institute of Food Technology Entrepreneurship and Management (IN)
1 shared publication
- Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour
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