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CSIR - CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE

COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH

MINISTRY OF SCIENCE & TECHNOLOGY, GOVT. OF INDIA,
MYSURU - 570020

Jyothi Lakshmi A

Scientist

PhD Food Science and Nutrition

Email : jyothi.lakshmi@cftri.res.in

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Expertise

1. Enhancing bioavailability of micronutrients in foods 2. Carbohydrate profile of foods, formulation of low GI Foods 3.Formulation of nutrient dense, specific nutrient enriched supplementary and complementary foods 4. Assessment of Nutritional status of population (community based studies)

Area of interest

Food Science and Nutrition

Awards and Certificates

1. Pavan Kumar P, Shyamal Kumar Chandan and Jyothi Lakshmi A (2017). Effect of Particle Size of Soft Grain Products on the Kinetics of Starch Hydrolysis. Trends in Carbohydrate Research, 9, 38-46. 2. S. K. Devaraju, Prachi Thatte, Jamuna Prakash & Jyothi A. Lakshmi (2016). Bioaccessible Iron and Zinc in Native and Fortified Enzyme Hydrolyzed Casein and Soya Protein Matrices. Food Biotechnology, 233–248. 3. Divya Prakash and Jyothi Lakshmi A. (2015). Preparation of Caseinophosphopeptides and Assessing Their Efficacy in Enhancing the Bioaccessibility of Iron and Zinc Journal of Food Science and Technology, 52,(11) 7493-7499. 4. Vandana Joshi, Prachi Thatte, Jamuna Prakash and Jyothi Lakshmi A.(2014). Effect of protein concentration and addition of amino acids on the dialysability of iron and zinc. LWT - Food Science and Technology, 59:540-546. 5. Prachi Thatte and Jyothi Lakshmi A (2012). Nutritional potential bioaccessibility of minerals and antioxidant properties of niger (Guizotia abyssinicacass.) seed protein. International Journal of Food Science and Technology, 656-653. 6. Shilpa K.S. and Jyothi Lakshmi A. (2012). Comparison of enhancement in bioaccessible iron and zinc in native and fortified high-phytate oilseed and cereal composites by activating endogenous phytase. International Journal of Food Science and Technology, 1613-1619. 7. Farheen Dhinda, Jyothi lakshmi A, Jamuna Prakash and Indrani D. (2012). Effect of Ingredients on Rheological Nutritional and Quality Characteristics of High Protein, High Fiber and Low Carbohydrate Bread, Food and Bioprocess Technology, 2998-3006. 8. Jyothi lakshmi A and Purnima Kaul (2011). Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds, LWT - Food Science and Technology, 1821 -1826. 9. Prachi Thatte, Indrani D, and Jyothi Lakshmi A (2012). Retention and bioaccessibility of -carotene from natural and synthetic sources on baking. Journal of Food Quality, 403-412. 10. Asma Kulsum, Jyothi Lakshmi A and Jamuna Prakash (2008). Dietary adequacy of Indian children residing in an urban slum – Analysis of proximal and distal determinants. Ecology of Food and Nutrition, 161-177.