Dr. D. Aparnathi Kishorkumar
HODDepartment of Dairy Chemistry, Anand Agricultural University, India
Highest Degree
Ph.D. in Dairy Chemistry from National Dairy Research Institute, Karnal, India
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Area of Interest:
Selected Publications
- Shah, R., A.H. Jana, K.D. Aparnathi and P.S. Prajapati, 2010. Process standardization for rennet casein based mozzarella cheese analogue. J. Food Sci. Technol., 47: 574-578.
CrossRef | PubMed | Direct Link | - Ashish, S.P., A.H. Jana, K.D. Aparnathi and V.P. Suneeta, 2010. Evaluating sago as a functional ingredient in dietetic mango ice cream. J. Food Sci. Technol., 47: 582-585.
CrossRef | PubMed | Direct Link | - Patel, A.S., K.D. Aparnathi, A.H. Jana and S. Pinto, 2009. Utility of sago as a functional ingredient in dietetic chocolate ice cream. Int. J. Food Sci. Technol. Nutr., 2: 265-276.
- Shah, D.S., V.N. Borkhatriya and K.D. Aparnathi, 2005. Biotechnology: A boon for production of natural food colours. Beverage Food World, 32: 44-45.
- Aparnathi, K.D. and M.P. Bindal, 2000. Application of annatto colour in dairy products other than butter and cheese. Indian J. Dairy Sci., 50: 285-289.
Direct Link | - Aparnathi, K.D. and R.S. Sharma, 1998. Water soluble annatto colour powder: Part II. Properties. J. Dairying Food Home Sci., 17: 37-41.
- Aparnathi, K.D. and R.S. Sharma, 1998. Water soluble annatto colour powder: Part I. Method of preparation. J. Dairying Food Home Sci., 17: 217-221.
- Aparnathi, K.D. and M.P. Bindal, 1998. Evaluation of different chromatographic techniques for resolution pigments in extract from annatto (Bixa orellana L.) seeds. J. Dairying Food Home Sci., 17: 211-215.
- Aparnathi, K.D. and M.P. Bindal, 1997. Rapid method for estimation of bixin in annatto seeds. Indian J. Dairy Sci., 50: 285-289.
- Aparnathi, K.D. and R.S. Sharma, 1991. Annatto colour for food: A review. Indian Food Packer, 45: 13-27.