Dr. Kayanush J. Aryana
Louisiana State
University, USA
Email: karyana@agcenter.lsu.edu
Qualifications
1997 Ph.D., Food
Science and Technology, Mississippi State University, USA
1991 M.Sc.,
Cytogenetics, Mahatma Phule Agricultural University, India
1987 B.Sc.,
Agriculture, Mahatma Phule Agricultural University, India
Publications(Selected)
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Rouse M, Boeneke C.
A., O’Brien K and K. J. Aryana. 2012. Effect of oil based and
microencapsulated omega-3 fatty acids on physical and chemical properties of
processed cheese. Milk Science International. 67(3): 267-269
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M. Moncada and K.
J. Aryana, 2012. "Influence of “Mild” Sonication Conditions on the
Characteristics of Streptococcus thermophilus ST-M5,"
Advances in Microbiology, 2: 8-16
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M. Moncada and K.
J. Aryana, 2012. Effect of mild sonication conditions on the attributes of Lactobacillus
delbrueckii ssp.bulgaricus LB-12. Advances in Microbiology. 2:
104-111
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T. Muramalla and K.J.
Aryana. 2011. Some low homogenization pressures improve certain probiotic
characteristics of yogurt culture bacteria and Lactobacillus
acidophilus LA-K. Journal of Dairy Science. 94: 3725-3738
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Boeneke, C. A.,
Pastorek A. and Aryana, K.J. 2009. Effect of high pressure homogenization
on milk. Milk Science International 64(1): 40-42
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Olson D. W. and K.
J. Aryana. 2008. An excessively high Lactobacillus acidophilus inoculation
level in yogurt lowers product quality during storage. LWT, Food Science and
Technology. 41: 911-918
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Aryana, K.J. Albers,
E and Cueva O., 2008. Colostrum fortified probiotic fat free yogurt. Milk
Science International. 63(1): 64-68
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Boeneke C.A. and Aryana,
K.J. 2008. Effect of folic acid fortification on the characteristics of
lemon yogurt. LWT, Food Science and Technology. 41: 1335-1343
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Cueva O., and Aryana,
K.J. 2008. Quality attributes of a heart healthy yogurt. LWT, Food Science
and Technology. 41: 537-544
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Aryana, K.J., D.
Olson, A. Greenbaum and C. Boeneke. 2008. Quality characteristics of a weight
loss ice cream. Milk Science International. 63(2): 182-185
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Boeneke C. A., K.J.
Aryana, D.W. Olson and J.L. Vargas. 2008.Various quality aspects of pasteurized
and ultra –pasteurized fluid milk during storage. Milk Science International.
63(4): 394-397
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Achanta, K., C. A.
Boeneke, and Aryana, K.J. 2007. Characteristics of reduced fat milks
as influenced by the incorporation of folic acid. Journal of Dairy Science
90:90-98
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Aryana K.J., S.
Plauche, R.M Rao, P. McGrew and N.P. Shah. 2007. Fat Free Plain Yogurt
Manufactured with Inulins of Various Chain Lengths and Lactobacillus
acidophilus. Journal of Food Science 72(Nr. 3): M79-84
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Achanta, K., Aryana,
K.J. and Boeneke, C. A. 2007. Fat free plain set yogurts fortified with
various minerals. LWT, Food Science and Technology. 40: 424-429
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Boeneke, C, John U.
M., Aryana, K.J. 2007. A dairy-based espresso beverage manufactured using
three different coffee bean roasts. Journal of Food Processing and Preservation
31: 1-12
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Aryana, K.J. and
Beck, M.C. 2007. Properties of low fat Cheddar cheese manufactured with
chitosan. Milk Science International. 62(1): 39-43
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Aryana, K.J. 2007.
Cheddar cheese manufactured with oil high in omega-3-fatty acids. Milk Science
International. 62(2):167-170
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Aryana, K.J. S.
Plauche and Nia T. 2007. Prebiotic and probiotic fat free yoghurt. Milk Science
International. 62(3)295-298
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Cueva O and Aryana,
K.J. 2007. Properties of fat free yoghurt containing immune enhancer. Milk
Science International. 62(3): 299-302
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Aryana K.J., and P.
McGrew. 2007. Quality attributes of yogurt with Lactobacillus casei and various
prebiotics. LWT Food Science and Technology 40: 1808-1814