usha antony - home - anna university usha antony professor centre for food technology department of...
Post on 18-May-2018
228 Views
Preview:
TRANSCRIPT
1
Usha Antony
Professor
Centre for Food Technology
Department of Biotechnology
Anna University, Chennai 600025, India
Research interests
Millet fermentation, bacteriocins, prebiotics, probiotics, polyphenols, fermentation and sensory studies on
stevia, recombinant vaccine in Infectious Bursal Disease Virus (IBDV)
Educational Qualifications
Ph D 1998, Biochemistry Division, Department of Chemistry, Indian Institute of Technology, Madras
M. Phil. 1986, Foods and Nutrition, Quaid-et-Millat College for Women, University of Madras
M. Sc. 1979, Foods and Nutrition, Women’s Christian College, University of Madras
B. Sc. 1977, Nutrition and Dietetics, Queen Mary’s College, University of Madras
Employment
14.08.2014 till date Professor, Centre for Food Technology, Anna University
29.10.2008 to 13.08.2014 Associate Professor, Centre for Biotechnology, Anna University
23.02.2005 to 28.10.2008 Assistant Professor, Centre for Biotechnology, Anna University, Chennai
01.12. 2003 to 31. 01 2005 Chief Technical Officer, Centre for Research and Applied Food
Technology, Chennai
17.08. 1998 to 31.06.2003 Reader, SNDT Women’s University, Mumbai
03.07.1981 to 04.08.1998 Lecturer, Senior Lecturer, Women’s Christian College, (Autonomous),
Chennai
Professional Experience
Teaching and Evaluation at UG and PG Levels: 35 years
Research and Consultancy: 33 years, sponsored projects from national and international funding
agencies and industry
Research guide for M. Sc, B. Tech, M. Tech, M. Sc. and Ph. D. students
Industry: 1 year
RESEARCH GUIDANCE COMPLETED
40 M. Sc students – completed, 1981-2003
40 B. Tech students – completed, 2008 – till date
23 M Tech students – completed, 2007 – till date
2
M. S. (By Research)
Shalini R October 2011
Fructan distribution in Indian foods and its composition during ripening and processing of selected fruits
Chithra A V September 2014
Screening, purification, characterization and application of bacteriocin from lactic acid bacteria (LAB)
Abirami A October 2014 Stevia processing for food and beverage applications
N A Anbuvahini January 2016
A study on heat resistant spore forming micro organism as probiotics and its application in food products
Ph. D.
Satya Narayan Pradhan July 2012
Development of recombinant subunit vaccine and monoclonal antibody based diagnostic test for Infectious
Bursal Disease in chickens
Shankar I June 2015
Molecular and functional characterization of potential probiotic bacteria from traditional millet fermented
food koozh and their microencapsulation for food applications
Devasena K July 2015
Purification, immobilization and potential application of Bacillus pumilus DGLU12 lipase
Kayalvizhi V May 2016
Application of Pulse Electric Field in food industry
PATENTS
Novel vegetable preserves- vegetable conserves, slices and marmalade
Usha Antony, N. Ramasubrmanian, R. Padmavati, M. Gopika Pandy
Application No: 891/CHE/2010
Date of filing of Application: 31/03/2010
Publication Date: 30/04/2010
Process for making low calorie fruit and/or vegetable drink
S. Dharanii, Usha Antony, J. Saibaba
Application No: 890/CHE/2010, 31/03/2010
Publication Date: 23/04/2010, Journal No. - 17/2010
Sugar free/low calorie Indian traditional sweets
Usha Antony, N. Ramasubrmanian, Bhuvaneswari E, Revathi S.
3
Application No: 892/CHE/2010, 31/03/2010
Publication Date: 23/04/2010, Journal No. - 17/2010
A new method to ensure shelf life enhancement and biofortification of idli batter
Ramachandran C, Sudha Rani R, Usha Antony
Application No: 354/CHE/2014, 26/12/2014
A new method to incorporate lactobacillus reuteri in millet fermentation as a probiotic for enrichment
with vitamin B12
Ramachandran C, Sudha Rani R, Usha Antony
Application No: 3785/CHE/2014, 14/08/2015
PUBLICATIONS
Refereed International Journals
1. Usha Antony, Sripriya G. and Chandra, T. S. (1996) The effect of fermentation on the primary
nutrients in foxtail millet (Setaria italica), Food Chemistry, 56 (4), 381-384.
2. Usha Antony, Sripriya G. and Chandra, T. S. (1996) The effect of fermentation on the primary
nutrients in finger millet (Eleusine coracana), Journal of Agricultural and Food Chemistry, 44 (9),
2616-2618.
3. G. Sripriya, Usha Antony and Chandra T. S. (1997) Changes in Carbohydrate, free amino acids,
organic acids, phytate and HCl-extractability of minerals during germination and fermentation of
finger millet (Eleusine coracana), Food Chemistry, 58 (4) 345-350.
4. Usha Antony and Chandra T. S. (1997) Microbial population and biochemical changes in
fermenting finger millet (Eleusine coracana) World Journal of Microbiology and Biotechnology,
13, 533-537.
5. Usha Antony and Chandra T. S. (1998) Antinutrient reduction and enhancement in protein
starch and mineral availability in fermented flour of finger millet (Eleusine coracana),
Journal of Agricultural and Food Chemistry, 46 (7), 2578-2582.
6. U. Antony, George Moses, L. and Chandra T. S. (1998) Inhibition of Salmonella typhimurium and
Escherichia coli by fermented flour of finger millet (Eleusine coracana) World Journal of
Microbiology and Biotechnology, 14, 883-886.
7. Usha Antony and Chandra T. S. (1999) Enzyme treatment and use of starters for the nutrient
enhancement in fermented flour of red and white varieties of finger millet (Eleusine coracana),
Journal of Agricultural and Food Chemistry, 47 (5), 2016-2019.
4
8. Satya Narayan Pradhan, Prabhu Rajaiah Prince, Jayaprakasam Madhumathi, Parimal Roy,
Rangarajan Badri Narayanan and Usha Antony (2012) Immune responses of recombinant
VP2 subunit antigen of Infectious Bursal Disease Virus in chickens, Veterinary Immunology
and Immunopathology, 148, 293– 301, DOI: 10.1016/j.vetimm.2012.06.019.
9. Ayyappan P and Usha Antony, Production of prebiotic Xylooligosaccharides (XOS) from
rice bran and finger millet, Journal of Food Processing Technology, 2013, 4 (10), 79.
10. Shankar Ilango and Usha Antony (2014), Assessment of the microbiological quality of
koozh, a fermented millet beverage, African Journal of Microbiology Research, 8 (3), 308-
312.
11. Sudha Rani R and Usha Antony (2014) Effect of germination and fermentation on
polyphenols in finger millet (Eleusine coracana), International Journal of Food and
Nutritional Sciences, 3 (1), 65-68. e-ISSN 2320 –7876 www.ijfans.com.
12. Ramachandran C, Nivetha S, Lavanya K and Usha Antony (2014), Moringa olifera: a plant
with multiple medical uses and food preservative, International Journal of Food and
Nutritional Sciences, 3 (1), 69-72, e-ISSN 2320 –7876 www.ijfans.com.
13. Anmar Nazar, Ramachandran C, Vajiha Afrin and Usha Antony (2014), Extraction and
characterization of protein from Vigna mungo and its application in food, International
Journal of Food and Nutritional Sciences, 3 (1), 73-79, e-ISSN 2320 –7876 www.ijfans.com.
14. Satya Narayan Pradhan, Prabhu Rajaiah Prince, Jayaprakasam Madhumathi, Chakkaravarthy
Arunkumar, Parimal Roy, Rangarajan B Narayanan and Usha Antony (2014) DNA
vaccination with VP 2 gene fragment confers protection against infectious bursal disease
virus in chickens, Veterinary Microbiology, 171 (2014) 13–22.
15. Kayalavizhi V and Usha Antony (2014) Microbial and physico-chemical changes in tomato
juice subjected to pulsed electric field treatment, African Journal of Microbiology Research,
8 (37), 3382 – 3391.doi: 10.5897/AJMR 14.6728.
16. Ramachandran Chelliah, Sudha Rani Ramakrishnan, Suramanjari Anbarasan, Usha Antony
(2014) Reduction in fermentation time of idli batter by process modification, Journal of
Biochemical Sciences 1(5), 106-117.
17. Hasan AN, Aafrin BV and Usha Antony (2015) In vitro evaluation of functional properties
of protein from pigeon pea (Cajanus cajan) and its application in food, Asian Journal of
Microbiology, Biotechnology & Environmental Science, 17 (1), 181-187.
18. Devasena Kannan, Baddireddi Subhadra Lakshmi and Usha Antony (2015), Purification
and biochemical characterization of lipase from Bacillus pumilus DGLU12, Asian Journal
of Microbiology, Biotechnology and Environmental Science, 17 (3), 631-638.
5
19. Devasena Kannan, Ramachandran Chelliah, Emili Vinolya Rajamanickam, Raman
Srinivasan Venkatraman and Usha Antony (2015) Fermented batter characteristics in
relation with the sensory properties of idli, Croatian Journal of Food Technology,
Biotechnology and Nutrition, 10 (1-2), 37-43.
20. Shalini R and Usha Antony (2015) Fructan distribution in banana cultivars and effect of
ripening and processing on Nendran banana Journal of Food Science and Technology, 52
(12) 8244–8251.
21. Kayalavizhi V and Usha Antony (2015), Preservation of chocolate milk and rose milk by
pulse electric field, OR227 International Conference on Electrical, Electronics, Signals,
Communication and Optimization (EESCO) – 2015.
22. Ayyappan P, Abirami A, Anbuvahini NA, Tamil Kumaran PS, Naresh M, Malathi D and
Usha Antony (2016) Physicochemical properties of cookies enriched with
xylooligosaccharides, Food Science & Technology International, 22 (5) 420-428,
23. Ilango S, Pandey R and Usha Antony (2016), Functional characterization and
microencapsulation of probiotic bacteria from koozh, Journal of Food Science and
Technology, 53(2):977–989.
24. Kayalavizhi V, Pushpa AJS, Sangeetha G and Usha Antony (2016), Effect of pulse electric
field (PEF) on sugarcane juice, Journal of Food Science and Technology, 53 (3) 1371–1379.
25. Ramakrsihnan Sudha Rani, Chelliah Ramachandran and Usha Antony (2016) Changes in
polyphenols during fermentation of Eleusine coracana and its antimicrobial activity on
bacteria normally implicated in clinical infections, Research Journal of Chemistry and
Environment, 20 (5) 20-23.
26. Chelliah Ramachandran, Ramakrishnan Sudha Rani, Usha Antony (2016), Evaluation of
safety, antimicrobial activity and probiotic properties of Escherichia coli Nissle 1917
isolated from idli batter. Research Journal of Biotechnology, 11 (7) 42-49.
27. Ramachandran Chelliah, Sudha Rani Ramakrishnan, Divya Premkumar and Usha Antony,
(2016), Biofortification and shelf life extension of idli batter using curry leaves (Murraya
koenigii), Journal of Food Science and Technology, 53(6), 2851–2862, DOI
10.1007/s13197-016-2264-2, published on line on 4 July 2016.
28. C. Ramachandran, R Sudha Rani, K Lavanya, S Nivetha and Usha Antony (2016)
Optimization of shelf stability of sugarcane juice with natural preservatives: shelf stability of
sugarcane juice, Journal of Food Processing and Preservation, ISSN 1745-4549, June 2016,
DOI: 10.1111/jfpp.12868
6
29. Ramachandran Chelliah, Sudha Rani Ramakrishnan, Prince R. Prabhu and Usha Antony
(2016), Evaluation of antimicrobial activity and probiotic properties of wild strain Pichia
kudriavzevii isolated from frozen Idli batter, Yeast, Accepted for publication.
Refereed National Journals
1. Pallavi P Kharade and Usha Antony (2002) Nutritional status and outcome of pregnancyin young
and older mothers in Mumbai, The Indian Journal of Nutrition and Dietetics, 39, (1) 26-30.
2. Kaushik Ramakrishnan, Pradeep Narayanan, Vamshi Vasudevan, Geetha Muthukumaran, Usha
Antony, Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant
pigments on sensory and antioxidant properties of leaf extracts, Journal of Food Science and
Technology, 2010, 47(1), 27-33.
Invited Articles
1. Usha Antony (1987) Nutrient inter-relations – A review, Diet, Digestion, Diabetes,
Workshop Manual, Madras.
2. Usha Antony (1999) Millet based weaning foods- an effective alternative, Manual of the II Regional
Workshop on Planning Diet for Health, March 1999, pp. 51-54.
3. Udipi, S. A., Ghugre, P. and Usha Antony (2000) New concepts in Nutrition: Conditionally
essential nutrients, Quarterly Medical Review, 51 (1), 3-40, January-March 2000, Raptakos Brett &
Co. Ltd. Mumbai.
4. Udipi, S. A., Ghugre, P. and Usha Antony (2000) Nutrition in Pregnancy and lactation, Journal of
Indian Medical Association, September 98 (9), 548-57
5. Usha Antony (2004) Nutrition in HIV/AIDS iJM Diet and Nutrition, 7 (2), 12-18.
Other Journals/ Proceedings
1. Usha Antony and Rajeswari Rowlands (1979) Changes in acidity, thiamine, amino-
nitrogen, digestibility and flavour in Cold Rice (Pazhaya satham) consumed by the rural and
urban population in Madras, A Decade of Research, Department of Home Science,
Women’s Christian College, Madras.
2. Padma Magunta and Usha Antony (1987) Effect of solid and semi-solid preparations of
bajra cereal on 30 newly detected diabetics and 10 normal subjects, Diet, Digestion
Diabetes, Workshop Manual, Madras.
7
3. Lilian Basil and Usha Antony (1987) Effect of two different viscosities of ragi and bajraon
the blood glucose response of 35 newly detected diabetics and 10 normal subjects, Diet,
Digestion, Diabetes, Workshop Manual, Madras.
4. Usha Antony (2007) Bacteriocins as Bioprservatives, Biospectrum 2007, International
symposium on Advances in Food Biotechnology and Nut6rition, pp 41-43.
5. B. Gayathri, M.R. Sangeetha, R Shalini and Usha Antony Fructan Content of tapioca and
arrowroot, International Conference on Food Technology (INCOFTECH 2009), Indian
Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, 28-30 August 2009,
Proceedings pg10.
6. R Shalini and Usha Antony Fructan Content of selected Indian Fruits and n millets,
International Conference on Food Technology (INCOFTECH 2009), Indian Institute of
Crop Processing Technology, Thanjavur, Tamil Nadu, 28-30 August 2009, Proceedings
pg11.
7. Devasena Kannan and Usha Antony Microbial Lipases for Food Technology Applications,
International Conference on Food Technology (INCOFTECH 2009) Indian Institute of Crop
Processing Technology, Thanjavur, Tamil Nadu, 28-30 August 2009.
8. S. Ilango and U. Antony, Microbiological quality of koozh - millet based traditional Indian
fermented food marketed in South India, National Seminar on Millets – 2010, Directorate of
Sorghum Research, Hyderabad, p136.
9. Shankar Ilango and Usha Antony, Production of bacteriocins-like compounds and its
antibiotic resistance, National Seminar on Recent advances in the Development of
Fermented Foods, Centre of Food Science and Technology, Banaras Hindu University,
Varanasi, 8-9 April 2011, p120.
10. Sudha Rani R and Usha Antony, Studies on the analysis and optimization of bioactive
components during fermentation of finger millet ( Eleusine corcana), National Seminar on
Recent advances in the Development of Fermented Foods, Centre of Food Science and
Technology, Banaras Hindu University, Varanasi, 8 -9 April 2011, p177.
11. Abirami A and Usha Antony, Process optimization of enzymatic extraction from stevioside
from Stevia rebaudiana leaves, Comm. Appl. Biol. Sci. Ghent University, 2013, 78 (1), 60.
12. Ayyappan P and Usha Antony, Characterization of Xyloologosaccahrides from rice bran
and millets, Comm. Appl. Biol. Sci. Ghent University, 2013, 78 (1).
8
13. Shalini Ravichandran and Usha Antony, Effect of processing on functional fructans from
tomato cultivars, Comm. Appl. Biol. Sci. Ghent University, 2013, 78 (1).
14. Ayyappan P, Tamil Kumaran P S , Naresh M and Usha Antony, Studies on rice bran and
Xylooligosaccharides (XOS) enriched cookies, IFCON -2013, Abstract book pg 133.
15. Ayyappan P and Usha Antony, Characterization of water soluble polysaccharide (WSP)
from rice bran and finger millet, EPNOE 2013, Abstract book, p147.
16. Chelliah R, Antony U, Kannan D and Rajamnaickam E, Microbial population dynamics and
textural properties of idli - a traditional fermented food of South India, 7th
Asian Conference
on Lactic Acid Bacteria, Abstract Book, Sep 2013.
17. Ramachandran C, Lavanya K, Nivetha S and Usha Antony, Moringa olifera: a plant with
multiple medicinal uses and food preservative, International Conference on Food
Technology: Impact on Nutrition and Health, 2013, pg 3.
18. Anmar Nazar, Vajiha Afrin, Ramachandran C and Usha Antony, International Conference
on Food Technology: Impact on Nutrition and Health, 2013, pg 16.
19. Sudha Rani R and Usha Antony, Effect of germination and fermentation on polyphenols in
finger millet, International Conference on Food Technology: Impact on Nutrition and
Health, 2013, pg 17.
20. Chithra AV, Usha Antony, Sai Deepika E, and Kalaiselvi V, “Production, partial
purification and application of bacteriocin from Lactic acid bacteria”, International
Conference on Technological Advances in Super Foods for Health Care, (Pondicherry
University, Kalapet, Puducherry, India; May 3-4, 2013), Abstract ID: ICTASH-2013: FHT-
O-11.
21. Kayalvizhi V and Usha Antony Preservation of chocolate milk and Rose milk by
pulsed electric field, OR227 International Conference on Electrical, Electronics, Signals,
Communication and Optimization (EESCO) – 2015, 978-1-4799-7678-2/15/$31.00 ©2015
IEEE.
Research Projects and Consultancy
1. Involved as a member in planning and monitoring the execution and documentation of the
following projects:
9
Title Sponsor Value Role & Institution Outcome
Taste acuity and glucose
tolerance in young women,
1983-85.
UGC
Rs.15,000
Principle Investigator
Women’s Christian
College, Chennai
Formed the basis for
further research on
diabetic patients
Availability and use of
artificial sweeteners, 1999.
Sensory evaluation of
beverage concentrates, 1999.
M/s Monsanto
Inc., Mumbai,
Rs.42,625
Co-Investigator
SNDT Women’s
University, Mumbai
Used by industry for
product development
Cod Liver Oil – Training
Manual for field workers,
2000
E. Merck India
Ltd. Mumbai
Rs.10,000
Co-Investigator
SNDT Women’s
University, Mumbai
Was used to give
technical information
and training to field
staff
Fish oil supplementation in
patients with hyperlipidemia,
2000
E. Merck India
Ltd. Mumbai
Rs.5840
(partial
funding)
Principle Investigator
SNDT Women’s
University, Mumbai
Formed part of the of the
M Sc research project
Sensory evaluation of table
salt, 2002-03
Hindustan Lever
Research Centre,
Mumbai
Rs.120000
Co-Investigator
SNDT Women’s
University, Mumbai
Used for product
development by industry
Effect of packaging and
storage temperature on
Rabdi, 2003
Indian Institute of
Packaging,
Mumbai
Rs 25,000
Co-Investigator
SNDT Women’s
University, Mumbai
Used for product
development
India as a source for cost
effective fruit raw materials,
2004
Reading
Scientific
Services Ltd.,
UK
GBP 8700
Co-Investigator
Centre for Research
& Applied Food
Technology,
Chennai
Used by the industry for
sourcing raw materials
from India
Evaluation of the
immunoprophylactic
efficacy of recombinant
Infectious Bursal Disease
Virus (IBDV) capsid protein
in cell line & animal model,
2007-2010
CSIR, GOI
Rs 14 lakhs
Principle Investigator
Centre for
Biotechnology, Anna
University, Chennai
Recombinant proteins
with antigenic properties
produced; Research
Scholar obtained his
PhD
and research
publications
10
Enhancing Research
Capacity and initiating
Integrated M. Tech & Ph D
programme in the area of
Food Technology, 2008-
2013
DBT-GOI
Rs. 753.93
lakhs
Co-coordinator
Centre for
Biotechnology, Anna
University, Chennai
M. Tech. Food
Technology was
introduced in 2008
PhD Research scholars
for Food Technology
Fermentation
Technology, Food
Analysis and Food
Processing Labs set up
EASTWEST FOOD
International Research Staff
Exchange Scheme (IRSES)
2010 -14
On-going
European Union
€ 127800
(Total)
€ 25,200
(AU)
Coordinator for Anna
University (AU)
Joint International
Conference and
International courses
conducted
Student and Faculty
Exchange with
University of
Copenhagen and
Wageningen University,
Netherlands
Optimization of functional
ingredients in wheat
products
General Mills
India Pvt. Ltd.
Mumbai
Rs.1,50000
Consultant
Centre for Food
Technology, Anna
University, Chennai
Process know how
optimised for industry
use
Development of diet and
nutrition messages for the
management of Life style
diseases 2012 -13.
M/s Xcode Life
Sciences,
Chennai
Rs 1,50,000
Consultant
Centre for Food
Technology, Anna
University, Chennai
The messages will be
used to sensitize clients
of the industry
Development of Almond
based health snacks 2012-13
M/s DP Nue Life
Health Care,
Chennai
Rs 1,50,000
Consultant
Centre for Food
Technology, Anna
University, Chennai
Products introduced in
the market by optimizing
process technology
Prebiotic efficacy of
Xylooligosaccharides (XOS)
and their food applications
2013 -14
Ministry of Food
Processing
Industries, DST,
GoI
Rs 1879200
Principle Investigator
Centre for Food
Technology, Anna
University, Chennai
Process for extraction of
xylan from rice bran
and finger millet seed
coat developed,
production of XOS from
xylan by enzyme
11
2. Involved in completing a DBT funded project titled “Entrepreneurship development of small scale
farmers in stevia cultivation”. Centre for Biotechnology, Anna University, Chennai.
3. Co- investigator with Dr R B Narayanan as PI in the following projects:
Indo-Norwegian platform for fish and shellfish vaccine development, DBT-GOI,
Rs 27.03 lakhs, 2009-11.
Recombinant Bm-33(Brugya malayi pepsin inhibitor homolog) induced modulation
of human macrophage functions in vitro, CSIR, Rs 795833, 2010-11.
Recombinant WSP (Wolbachia Surface Protein) induced modulation of human
macrophage functions in vitro, DBT-GOI, Rs 24.82 lakhs 2011-14.
Other Professional Activities
1. Member of Working Group Committee for drafting the sections on Nutrition for the Syllabus on
Gerontology, a vocational course planned by NCERT, at the Tata Institute of Social Sciences,
Mumbai, 2002.
2. Honorary Faculty member for WHARF (Wockhardt – Harvard Medical International HIV / AIDS
Education and Research Foundation), Mumbai, 2003.
3. Subject Expert for preparing PG Course Material on Nutritional Regulation of Gene Expression for
IGNOU, New Delhi, 2003.
4. Review of research papers for peer reviewed journals such as International Journal of Food Science
& Technology, UK; Journal of Food Quality, USA and Journal of Food Science & Technology,
India.
5. Member Secretary, Institution Animal Ethics Committee, Centre for Biotechnology, Anna
University, Chennai, August 2005 - date.
6. Member, Ethical Committee for Clinical Nutrition Studies, Department of Home Science, Women’s
Christian College, Chennai, 2006-date.
7. Member, Research Advisory Council, National Agro Foundation, Chennai, from July 2007 - date.
8. Member, Advisory Committee, Scientific Food Testing Services (P) Ltd., Chennai, 2015.
treatment optimized
Papers presented and
published, Research
scholar completed PhD
Freshness indicators for
poultry meat packages by
inkjet printing to ensure food
safety
DBT-GOI Rs 6337 000 Co - PI PI from Department of
Printing Technology,
Anna University
On-going
12
9. Organizing Special Guest Lectures of industrial and academic experts from India and abroad for B
Tech, M Tech and research scholars in Food Technology and Pharmaceutical Technology since
2006.
10. Organizing field/plant visits to food, pharmaceutical and biotechnology industries for UG and PG
students of the department.
11. Coordinating placements for B Tech and M Tech Food Technology students in core industries.
top related