CURRICULUM VITAE Name: Dr. Mrs. M.N. Shashirekha · Zakia Bano, Shashirekha,M.N., and Rajarathnam,...

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CURRICULUM VITAE

Name: Dr. Mrs. M.N. Shashirekha

Designation: Senior Principal Scientist – Gr.IV(5)

Department: Fruit and Vegetable Technology

Institute: Central Food Technological Research Institute

Address: Cheluvamba Mansion,

KRS Road

MYSORE – 570020

Telephone: 0821 – 2515653 (Office)

Fax: 0821 – 2517233

E-mail: shashirekhaurs@ gmail.com ; [email protected]

Date of Birth: 8 May 1958

Gender : Female

Educational Qualifications:

University Degree Year Division /

Class /

Grade

University of Mysore B.Sc. 1978 First Class

" M.Sc. 1980 First Class

(III Rank)

" Ph.D. 1988 -

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Ph.D Thesis: Studies on the extension of storage life of seed potatoes stored under different temperature conditions

Research Experience: 36 Years

1) Publications:

a) Research Papers - 30

b) Reviews Presented at Symposia - 24

c) International Reviews/Chapter for Text Books - 10

d) Popular Article - 2

2) Patents: 17

3) Technologies Developed: 29

Fields of Research Experience:

1. Post-harvest technology for extension of storage life of fresh fruits

and vegetables.

2. Processing and development of value added products from fruits,

vegetables and mushrooms.

3. Chemistry and bio-chemistry of mushrooms, fruits and vegetables.

4. Large scale mushroom production and processing.

5. Nutraceuticals from fruits, vegetables and mushrooms.

Awards:

1. CSIR – JRF (1981-1983), CSIR- SRF (1983-1986), CSIR-RA (1990- 1995) and Scientist Fellow (1996-1997).

2. “National Technology Award” by the Ministry of Science and Technology, New Delhi, on 11th May 2003 for contribution in the development and transfer of technology on “Large scale production of organic quality mushrooms and processed products for domestic and export trade”.

3. First Prize for poster presentation on “Avenues for processing of custard apple”, in the IFCON 2003 held during 5-8th Dec. 2003 at CFTRI, Mysore.

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4. Received Best Technology Transfer Award for the year 2011 (CFTRI

Award) for the technology transfer of “Preparation of bio-functional

beverage and jelly from sweet orange” to M/s.VTR Company, Bangalore, on

exclusive basis (3 years)for Rs.10 lakhs.

5. Mallikarjuna S.E., Shashirekha M.N., Muralikrishna G. and Rajarathnam S.

(2012) Characterization of Hemicellulose – B, isolated from the fruiting

bodies of Lentinula edodes. CARBO - XXVII, National Carbohydrate

Conference,13th -15th Dec 2012.held at CFTRI, Mysore.---Awarded “Best

Poster Award”.

Recognitions:

1) Selected at the world level for contributions of two articles on “Mushrooms” in Encyclopedia of Food Science and Nutrition, Academic Press, U.S.A. published once in ten years (10 Volumes costing Rs. 1,00,000/-).

2) Recognized as guide in the faculty of “Biotechnology” and “Biochemistry” by the University of Mysore.

3) Recognized as Professor in the faculty of “Biological Sciences” by the AcSIR.

4) As BOS member for American College, Madurai (Food Processing)

5) As BOE for University of Mysore (Food Technology) 6) As BOS for University of Agricultural Sciences (Food Technology).

Others:

a) Worked as Co-Investigator, Co-principal Investigator and Principal

investigator of Department of Biotechnology (New Delhi) sponsored projects

on Mushroom Science and Technology.

b) Served as Sub- Project Leader/ Project Leader of MLP component of CFTRI

projects and XII plan projects on fruits and vegetables.

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List of Publications

I. Research Papers

1. Aditi Mahapatra, Shashirekha, M. N. and Sudha M. L.(2016) Characterization

and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P.

Royen) incorporated biscuits. Journal of Texture Studies.

DOI.10.1111/jtxs.12232, Published on line Nov 21 2016.

2. Pavithra K, Chauhan A S, Shashirekha MN.(2017) Opuntia dillenii (Ker-Gawl)

Haw fruit peel pectin: Physico-chemical, rheological and functional behaviour.

Journal of Food Processing and Preservation, DOI:10.1111/jfpp.13165.

3. Reshmi S. K., Sudha M.L., and Shashirekha. M. N. Starch digestibility and

predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit

segments. Food Chemistry (Accepted).

4. Pavithra K, Chauhan A S, Shashirekha MN (2017) Opuntia dillenii (Ker-Gawl)

Haw cladode mucilage: Physico-chemical, rheological and functional behavior.

Carbohydrate Polymers, 157:1057–1064.

5. M. L. Sudha, Shylaja M. Dharmesh, Hasitha P, Shivaleela V. B , Sushma W. E ,

Rajarathnam S and Shashirekha M. N (2016). Antioxidant and cyto/DNA

protective properties of apple pomace enriched bakery products. Journal of

Food Science and Technology, 53 (4):1909–1918.

6. M.L. Sudha, P. Viswanath, V. Siddappa, S. Rajarathnam, M.N. Shashirekha

(2016). Control of rope spore forming bacteria using carambola (Averrhoa

http://en.wikipedia.org/wiki/Carl_Linnaeus

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carambola) fruit pomace powder in wheat bread preparation. Quality

Assurance and Safety of Crops & Foods: 8 (4) : 555 – 564.

7. Sudha,M.L, Indumathi K, Sumanth M.S Rajarathnam. S and Shashirekha, M. N

(2015) Mango pulp fibre concentrate: Characterization and utilization as a

bakery product ingredient. Journal of Food Measurement and

Characterization (USA) 9: 382–388.

8. Pavithra,K., Haware,D.J., Rajarathnam, S. Shashirekha M.N.(2015) Minerals of

cactus. Current Science, 109(12):2295-2298

9. Shashirekha M.N.,Shylaja M. Dharmesh, Shivaleela,V. B., Mallikarjuna S. E.,

and Rajarathnam S.(2014) Health and wellness product from Mangosteen

(Garcinia mangostana L.) Rind; Bioactive potentials. International Journal of

Biotechnology for Wellness Industries, 3: 111-120.

10. Mallikarjuna S.E, Ranjini A, Devendra J Haware, Vijayalakshmi M.R, and

Shashirekha, M. N. (2013) Mineral composition of four edible mushrooms.

Journal of Chemistry, 2013:1-5.

11. H.B.Thejaswini, M. Mahadevamma , M.N.Shashirekha, R.N. Tharanathan,

S.E.Mallikarjuna and S. Rajarathnam,(2013)Structural Characterization of Water

Soluble Polysaccharide from Calocybe indica. Trends in Carbohydrate

Research, 5(1):45-51.

12. Shashirekha, M.N., Revathy Baskaran, Jaganmohan Rao, L.,

Vijayalakshmi,M.R. and Rajarathnam,S. (2008) Influence of processing

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conditions on flavor compounds of custard apple (Annona squamosa,L).LWT-

Food Science and Technology (UK), 41(2): 236-243.

13. Kavishree, S., Hemavathy, J., Lokesh, B.R., Shashirekha, M.N., and

Rajarathnam, S. (2007) Fat and Fatty acids of Indian edible mushrooms. Food

Chemistry, 106 (2) : 597-602.

14. Shashirekha,M.N., and Rajarathnam,S.(2007) Bioconversion and

biotransformation of coir pith for economic production of Pleurotus florida:

chemical and biochemical changes in coir pith during the mushroom growth and

fructification. World Journal of Microbiology and Biotechnology, 23: 1107-

1114.

15. Nethravathi, G.P., Sathisha, U.V.Shylaja,M.Dharmesh,Shashirekha,M.N.,and

Rajarathnam,S. (2006) Anti-oxidant Activity of Indigenous Edible Mushrooms.

Journal of Agricultural and Food Chemistry, 54: 9764-9772.

16. Rajarathnam,S., Shashirekha,M.N. and Zakia Bano (2005) Influence of

supplementing the rice straw growth substrate with cotton seeds, on the

analytical characteristics of the mushroom, Pleurotus florida. Food Chemistry

[U.K.], 92: 255-259

17. Rajarathnam,S., Shashirekha,M.N. and Rashmi (2003) Biochemical changes

associated with mushroom browning in Agaricus bisporus and Pleurotus florida :

Commercial implications. Journal of the Science of Food and Agriculture

[U.K.], 83: 1531-1537

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18. Rajarathnam,S., Shashirekha,M.N., and Zakia Bano (2001) Biodegradation of

gossypol by the white oyster mushroom, Pleurotus florida, during culturing on

rice straw growth substrate, supplemented with cottonseed powder. World

Journal of Microbiology and Biotechnology (Netherlands), 17: 221 - 227.

19. Shashirekha,M.N., Rajarathnam,S., and Zakia Bano (2001) Chemical and

biochemical changes in the rice straw substrate related to the morphogenesis,

cropping pattern and yield of Pleurotus florida (Block & Tsao). Journal of

Horticultural Science and Biotechnology (U.K), 76(3): 332 - 337.

20. Shashirekha,M.N., Rajarathnam,S., and Zakia Bano (2001) Enhancement of

bioconversion efficiency and chemistry of the mushroom, Pleurotus sajor-caju

(Berk & Br.) Sacc. produced on spent rice straw substrate, supplemented with

the oil seed cakes. Food Chemistry (U.K) 76: 27– 31.

21. Zakia Bano, Shashirekha,M.N., and Rajarathnam, S (1993) Improvement of the

bioconversion and biotransformation efficiencies of the oyster mushroom

(Pleurotus sajorcaju) by supplementation of its rice straw substrate with oilseed

cakes. Enzyme Microbial Technology (U.K), 15: 985-989.

22. Rajarathnam, S., Shashirekha,M.N., and Zakia Bano (1992) Inhibition of growth

of Pleurotus flabellatus (Berk. & Br.) Sacc. on rice straw by Sclerotium rolfsii.

Scientia Horticulturae (Netherlands), 51: 295-302.

23. Shashirekha, M.N., Ramesh, B.S., and Narasimham. P. (1991). Sprouting

behavior of NAA treated seed potato tubers after prolonged storage at low

temperature. Asian potato Journal (Indonesia) 2:5-11.

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24. Shashirekha, M.N., and Narasimham. P. (1990). Effect of triacontanol on sprout

growth in potatoes (Solanum tuberosum).Journal of Science Food and

Agriculture (U.K) 50: 1-7

25. Shashirekha, M.N., and Narasimham. P. (1990). Effect of treating seed

potatoes with trace elements on sprouting and microbial spoilage during storage

under tropical conditions. Annals of Applied Biology, (U.K) 117: 645-652.

26. Shashirekha, M.N., and Narasimham. P. (1989). Comparative efficacies of

gibberellic acid (GA) and ethrel mixture and other established chemicals for the

induction of sprouting in seed potato tubers. Journal of Food Science and

Technology, 25 (6): 335-339.

27. Shashirekha, M.N., and Narasimham. P. (1989). Pre-planting treatment of seed

potato tuber pieces to break dormancy, control tuber piece decay and improve

yield. Experimental Agriculture (U.K) 25: 27-33.

28. Shashirekha, M.N., Karanth. N.G. K., and Narasimham. P., (1987). Surface

microflora of seed potatoes (Solanum tuberosum,), L.CV. Kufri Jyothi): Isolation

and identification of organisms responsible for spoilage of potatoes grown at

Devanahalli. Journal of Food Science and Technology 24: 261-263.

29. Shashirekha, M.N., and Narasimham. P. (1987). Inhibitory effect of mercuric

compounds and dyes on decay and sprouting of seed potato tubers during

storage. Journal of Food Science and Technology, 24: 225-229.

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30. Shashirekha, M.N., Rama. M.V., and Narasimham.P. (1983) Synergistic action

of gibberlin and ethrel on the inducement of sprouting in potatoes. Journal of

Food Science and Technology, 20:120-122.

II. Research Papers Presented at the Symposia

1. Shashirekha, M.N., Narasimham, P. (1991a) Regulating ageing α-NAA treated

seed potatoes under refrigerated and non-refrigerated diffused light storage.

Asian potato Association proceedings, Third Triennial Conference,

Indonesia, pp 66-67.

2. Narasimham, P., and Shashirekha, M.N., (1991b) Post-harvest handling and

storage of seed potato tubers---Highlights of research done at CFTRI, Mysore-

India. Asian Potato Association Proceedings, Third Triennial Conference,

Indonesia, PP 68-69.

3. Rajarathnam,S., Shashirekha, M.N., and Zakia Bano (1997) Renewable

ligninocellulosic wastes – the growth substrates for mushroom production:

national strategies. pp. 291 – 304. Advances in Mushroom Biology and

Production. Mushroom society of India. NCMRT, Solan.

4. Zakia Bano, Rajarathnam, S., and Shashirekha, M.N. (1997) Post-harvest

physiology, quality and storage of fresh mushrooms. 7pp 321 – 338. Advances

in Mushroom Biology and Production. Mushroom society of India. NCMRT,

Solan.

5. Rajarathnam,S., Zakia Bano and Shashirekha,M.N. (2000) Mushrooms : An

item of food delicacy or Health conditioner. In: Microbial Biotechnology for

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Sustainable Development and Productivity (Ed., R.C. Rajak) pp : 140 - 151,

Scientific Publishers, Jodhpur.

6. Vijayalakshmi M.R., Revathy Baskaran, Iboyiama singh, N., Shashirekha

M.N., Rajarathnam s. (2003) Avenues for processing custard apple. 5th

International Food Convention, 5-8 December 2003, India (Poster presentation).

7. Kavishree,S.,Hemavathy,J.,Lokesh,B.R..,Shashirekha,M.N.,andRajarathnam,S,(

2004) Studies on lipids of indigenous edible mushrooms.ICFOST-2004. (Poster

presentation).

8. Nethravathi, G.P., Sathisha, U.V., shailiaja, M. Dharmesh, Shashirekha, M.N.

and Rajarathnam, S. antioxidant activity of indigenous edible mushrooms.

Poster presentation at ICFOST 2005 (December 2005, at CFTRI, Mysore).

9. Shashirekha, M.N., Netravathi, G.P., and Rajarathnam. Nutritional and

Nutraceutical evaluation of indigenous edible mushrooms. Poster presentation at

the International Conference on “Biotechnology Approaches for Alleviating

Malnutrition and Human health”. 9-11th January 2006, at UAS, Bangalore.

10. Thejaswini, H.B.; Tharanathan, R.N., Mahadevamma, S., Shashirekha, M.N. and

Rajarathnam, S., Polysaccharides from Calocybe indica: Physico- chemical

characteristics For Poster presentation at 75th Annual SBC Conference, New

Delhi, 8-11th December 2006.

11. Srunga Narayana., Srinivas, P., Shashirekha, M.N., and Rajarathnam, S.,

Phenolics of the mushroom, Cantharellus tropicalis. For Poster presentation at

75th Annual SBC Conferencee, New Delhi, 8-11th December 2006.

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12. Chaitali, T., Shashirekha, M.N., Bhagya Swamylingappa and Rajarathnam, S.,In

vitro enzymatic protein digestibility of three mushroom species: Factor influencing

its enhancement. For poster presentation at 77th Annual session and symposium

on Novel Approaches for Food and Nutritional Security, Mysore, 7-8th December

2007

13. M.N.Shashirekha, M.R.Vijayalakshmi, Revathy Baskaran and S.Rajarathnam.

“Processing of low cost pear fruit into value added products, free of discoloration

and merited nutri / nutra values”. IFCON-2008, Dec 15-19, 2008, Mysore

14. Mallikarjuna SE, Mahadevamma M, Sukumar Debnath, Lokesh BR,Shashirekha

MN and Rajarathnam S (2009). Carbohydrate and lipid composition of the

mushroom Lentinula edodes and L. cladopus. 20th Indian Convention of Food

Scientists & Technologists(ICFOST-2009), 21-23, Dec. 2009, held at NIMANS,

Bangalore, India,p-166.

15. Ranjini A, Devendra J Haware, Mallikarjuna SE, Vijayalakshmi MR,Shashirekha

MN and Rajarathnam S (2009). Mineral composition of species of Lentinula

(Shiitake) compared to species of Pleurotus(Oyster) mushrooms. 20th

IndianConvention of Food Scientists& Technologists(ICFOST-2009), 21-23, Dec.

2009, held at NIMANS, Bangalore, India,p-167.

16. Shivaleela,V.B , Shashirekha,M.N, and Rajarathnam,S. Chemistry of apple

pomace for food applications. Society Biological Chemists 80th Annual Meeting,

November 12th- 15th 2011, CI-MAP, Lucknow.

17. Pavithra K., Mallikarjuna.S.E., Shashirekha.M.N and Rajarathnam.S Physico-

chemical characterization of Alkali-soluble fraction- I of Mucilage from cladode of

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Opuntia dillenii. Society Biological Chemists 80th Annual Meeting, November

12th- 15th 2011, CI-MAP, Lucknow.

18. Chinmayee, Pavithra,K. Haware D. J . Shashirekha,M.N. and Rajarathnam,S

Minerals of cactus (Opuntia dilleni). Society Biological Chemists 80th Annual

Meeting, November 12th- 15th 2011, CI-MAP, Lucknow.

19. Mallikarjuna S.E., Shivaleela V.B., Shashirekha M.N. and Rajarathnam

S.(2011)Antioxidant effects of artificially grown mushroom fruiting bodies of

Lentinula edodes and Pleurotus florida. 52nd Annual Conference of

Association of Microbiologists of India (AMI), 3rd NOV – 6th NOV 2011

Chandigarh.

20. Pavithra K., Shylaja M Dharmesh., Shashirekha.M.N and Rajarathnam.S.

(2012) “Bioactive potentials of mucilage from cladode and fruit from pectin”. Poster

presentation at Conference of XXII Indian convention of food scientists and

technologists, 6th December 2012.CFTRI, Mysore.

21. Mallikarjuna S.E., Shashirekha M.N., Muralikrishna G. and Rajarathnam S.

(2012) Characterization of Hemicellulose – B, isolated from the fruiting bodies of

Lentinula edodes. CARBO - XXVII, National Carbohydrate Conference,13th -15th

Dec 2012.held at CFTRI, Mysore.---Awarded “Best Poster Award”.

22. Reshmi S. K., Sudha M.L., and Shashirekha. M. N. Poster presented on “Pomelo

fortified bread for its anti-diabetic and other biofunctional properties‟. International

conference on “Recent advances in Food processing and Biotechnology”.

Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 5-6

April 2016

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23. Reshmi S. K., Sudha M. L., Manonmani H. K., and Shashirekha M. N. Identification

of a bioactive compound in Citrus maxima fruit and its utilization and retention in

Paranthas: a traditional product targeting post-prandial hyperglycemia. Poster

presentation at National conference of Society of Biological Chemists, India (SBC)

under the theme “Innovations in Biological Research on Health and Disease”

held at CSIR-CFTRI, Mysuru during 21-24th November 2016.

24 .Supriya Konjeti, Shashirekha M.N and Sudha M.L Effect of baking and frying on

the rheological, nutritional and quality characteristics of doughnuts incorporated

with functional ingredient. Poster presentation at National conference of Society of

Biological Chemists, India (SBC) under the theme “Innovations in Biological

Research on Health and Disease” held at CSIR-CFTRI, Mysuru during 21-24th

November 2016.

IV. International Reviews/Chapter for Text Book

1. Rajarathnam,S. Shashirekha,M.N. and Zakia Bano.(1992) Biopotentialities of

the Basidiomacromycetes, In: Advances in Applied Microbiology, Academic

Press Inc., California (U.S.A), 37, 234-361.

2. Zakia Bano, Rajarathnam,S. and Shashirekha,M.N. (1992) Mushrooms. The

unconventional single cell protein for a conventional consumption. Indian Food

Packer, 46(6), 20-31.

3. Zakia Bano, Rajarathnam,S. and Shashirekha,M.N. (1993) Production and

processing of mushrooms. Food Digest, 16(1), 61-69.

4. Zakia Bano, Ghosh,P.K., Rajarathnam,S. and Shashirekha, M.N. (1996)

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Biotransformation effeciencies of ligno-cellulose wastes by mushroom in solid

state fermentation. Journal of Scientific and Industrial Research, 55 : 400-407.

5. Rajarathnam,S. Shashirekha,M.N. and Zakia Bano (1998). Biodegradative and

biosynthetic capacities of mushrooms: Present and future strategies. Critical

Reviews in Biotechnology (U.S.A), 18(2&3): 91-236.

6. Rajarathnam, S., and Shashirekha, M.N., (2003). Mushrooms and Truffles:

Classification and morphology. Encyclopedia in Food Science and Nutrition,

Academic Press, (U.K.) pp4040-4048.

7. Rajarathnam, S., and Shashirekha, M.N., (2003). Mushrooms and Truffles:

Use of Wild Mushrooms. Encyclopedia in Food Science and Nutrition, Academic

Press, (U.K.) pp4048-4054.

8. Shashirekha, M.N., and Rajarathnam, S., Storage and processing of

mushrooms.(2013) In: Advances in Preservation and Processing Technologies of

Fruits and Vegetables(Ed.S.Rajarathnam and R.S.Ramteke) M/S.New India

Publishing Agency, New Delhi,Chapter-11, pp:373-414.

9. Shashirekha, M.N., and Rajarathnam, S. (2013) Mushroom Nutraceuticals In:

Advances in Preservation and Processing Technologies of Fruits and

Vegetables.(Ed.S.Rajarathnam and R.S.Ramteke), M/S. New India publishing

Agency, New Delhi ,Chapter 17,pp:605-656.

10. Shashirekha M.N. Mallikarjuna , SE. and Rajarathnam S., (2015). Status of

bioactive compounds in foods, with focus on fruits and vegetables. Critical

Reviews in Food Science and Nutrition, 55(10):1324 - 1339.

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V. Popular Article

1. Contributed to the formation of the book “The Great Indian Mushrooms" (1992),

for wide circulation, printed and published on behalf of Ministry of Food

Processing Industries, Govt. of India, (20,000 copies for distribution).

2. Shashirekha, M.N. (2015) Bioactive components in fruits and vegetables: The

case of polyphenols. The Global Fruit & Veg Newsletter, France, 5 December

Issue

VI. Patents

1. A process for the preparation of custard apple jam and a jam the obtained.

M.R.Vijayalakshmi, M.N. Shashirekha S. Rajarathnam and Revathy

B,Patent No.115193 granted by Registry of patents Singapore 30.4.08;

225674 dt.21-3-03.]

2. A process for the preparation of fruit mix from custard apple. Revathy

Baskaran, S. Rajarathnam, M.N. Shashirekha and M.R.

Vijayalakshmi.383/DEL/03, dt.26-3-03.

3. A process for the preparation of dehydrated product from custard apple. S.

Rajarathnam,M.N. Shashirekha, M.R.Vijayalakshmi and Revathy B. Indian

Patent no. 221088, Issue Date: 2008-08-01.

4. A process for the preparation of cereal flakes from custard apple.

M.R.Vijayalakshmi ,S. Rajarathnam,M.N. Shashirekha, Revathy Baskaran.

215690 dt.27-2-08.

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5. A process for the preparation of nectar from custard apple. S. Rajarathnam,

M.N. Shashirekha, M.R. Vijayalakshmi,and Revathy Baskaran.221087,

dt.17-6-08.

6. A process for the preparation of jelly from custard apple. M.N. Shashirekha,

S.Rajarathnam, M.R. Vijayalakshmi and Revathy Baskaran.240503 dt.13-5-

10; 0519NF 2003 LK application Number 14139.

7. A process for the preparation of shelf stable pulp from custard apple. MN.

Shashirekha, S. Rajarathnam, M.R.Vijayalakshmi, and Revathy B. Patent

No. 14141 Patented by SriLanka 13.7.09.236660 dt.16-11-08.

8. Custard apple powder and a method for preparation. Revathy Baskaran,M.R.

Vijayalakshmi , M.N. Shashirekha and S. Rajarathnam.465/DEL/04 , dt.31-

10-05.

9. Ready to serve beverage from custard apple by Microfiltration.

N.ISingh,M.R.Vijayalakshmi, M.N.Shashirekha, Revathy Baskaran and S.

Rajarathnam No.1-2002-00225 dated 30.7.10 patented by Republic of

Phillipines. 193548 dt.13-1-06.

10. An improved process for the storage of fresh mushrooms. M.N.

Shashirekha,S. Rajarathnam, M.C. Varadaraj and K.R. Kumar.222012

dt.15-7-08.

11. An improved device for economic production of an edible fungus. S.

Rajarathnam, Zakia Bano and M.N. Shashirekha.220756 dt. 4-6-08.

12. A simple process for organic production of an edible fungus.

S.Rajarathnam, Zakia Bano and M.N. Shashirekha. 226 /DEL/02 dt.14-3-

02.

13. A process for the extension of storage life of fresh custard apple fruits by

surface coating with cactus mucilage. M.N.Shashirekha and

S.Rajarathnam.433/DEL/10 dt.26-2-10.

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14. A process for herbal induced ripening of banana. M.N.Shashirekha,

M.N.Keshavaprakash,B.S.Sridhar,L.Jagan Mohan Rao and

S.Rajarathnam.2438/DEL/10 dt.13-10-10.

15. A process for preparation of beverage and jelly from mangosteen fruit rind.

M.N.Shashirekha, Shylaja M. Dharmesh, and S. Rajarathnam. 2934

/DEL/11 dt.12-10-11.

16. A process for the preparation of bio-functional beverage from sweet orange

(Citrus sinensis) M.N. Shashirekha, Shylaja M. Dharmesh , and S.

Rajarathnam.(NF 0006) under process.

17. Process for preparation of nutraceutical beverage from cactus (Opuntia

dillenii) stem (cladode) and fruit (cactus pear) M.N. Shashirekha, Shylaja M.

Dharmesh , and S. Rajarathnam. 2947/DEL/2014.

VII. Technology / Process / Product development:

a) List of processes:

SI.No. Title Authors

1. Large scale production of oyster

mushrooms on coir pith

S. Rajarathnam, Zakia Bano M.N. Shashirekha


mushrooms-Urban model



mushrooms-Rural model


4. Process for oyster mushroom

dehydration.


5. Oyster mushroom-Pickle & sweet

chutney.


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6. Mushroom canning S. Rajarathnam, Zakia Bano M.N. Shashirekha


mushrooms on coffee pulp

S. Rajarathnam, Zakia Bano M.N. Shashirekha.

8. Mushroom production by using

substrate supplemented with

cotton seed meal

S. Rajarathnam,Zakia Bano M.N. Shashirekha

9. Shelf stable custard apple pulp M.N. Shashirekha ,S.Rajarathnam, M.R. Vijayalakshmi , Revathy Baskaran and Ramesh M.N.

10. RTS beverage from micro-filtered

custard apple juice

Iboyiama singh,M.R. Vijayalakshmi , M.N. Ramesh , Revathy Baskaran M.N. Shashirekha ,S. Rajarathnam

11. Instant mushroom soup mix S. Rajarathnam,Zakia Bano, M.N. Shashirekha and Ramesh, M.N.

12. Custard apple Jam, Jelly and fruit

mix

M.R. Vijayalakshmi ,M.N. Shashirekha ,Revathy Baskaran M.N. Ramesh, S. Rajarathnam

13. Process for preparation of

product from Pear-dehydrated

M.N. Shashirekha, M.R.

Vijayalakshmi, Revathy Bhaskaran,

M.R. Asha, P.C.S. Nambiar and S.

Rajarathnam


product from Pear-Juice

M.R. Vijayalakshmi, M.N.,

Shashirekha, Revathy Bhaskaran,


Rajarathnam


product from Pear-Powder

Revathy Bhaskaran, M.R.

Vijayalakshmi, M.N. Shashirekha,


Rajarathnam

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16. A process for herbal ripening of

banana

M.N. Shashirekha,L.Jagan Mohan

Rao, M.N.Keshav Prakash,

B.S.Sridhar and S. Rajarathnam

17. A process for development of

cereal flakes and spray dried

powder from custard apple.

M.R. Vijayalakshmi, Revathy

Baskaran , M.N. Shashirekha,

Umesh Hebbar and S. Rajarathnam

18. A process for development of

instant broccoli soup mix.

M.N. Shashirekha, M.R.

Vijayalakshmi, Revathy Baskaran

and S. Rajarathnam

19. Process for the extension of

storage life of custard apple fruit

M.N. Shashirekha, Umesh Hebbar

and S. Rajarathnam.

20.

Process know-how for the

preparation of blended beverages

from banana pseudostem juice

M.R.Vijayalakshmi,M.N.Shashirekha

P.C. S. Nambiar and S. Rajarathnam

21. A process for preparation of

beverage and jelly from sweet

orange (Citrus sinensis) fruit

M.N.Shashirekha ,Shylaja

M.Dharmesh ,S.Rajarathnam, Umesh

Hebbar, Prem Vishwanath,Maya

Prakash,Vijayalakshmi

22. A process for preparation of

nutraceutical beverage and jelly

from mangosteen rind

M.N.Shashirekha ,Shylaja

M.Dharmesh ,S.Rajarathnam, Umesh

Hebbar, Maya Prakash

23.

A process for preparation of

bakery products from apple

pomace.

M.L.Sudha,M.N.Shashirekha,Shylaja M.Dharmesh, Maya Prakash, and S.Rajarathnam

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Crunchy fruit bar.

M.R.Vijaya Lakshmi, M.L.Sudha, M.N.Shashirekha, Maya Prakash,S.Rajarathnam

25 A process for preparation of

Amaranthus dhal mix.

M.R.Vijaya Lakshmi,M.N.Shashirekha, Maya Prakash,S.Rajarathnam

26 A process for preparation of jelly

and beverage from cactus

M.N.Shashirekha,Shylaja Dharmesh,Prema Vishwanath,Maya

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mucilage. Prakash,S.Rajarathnam

IX) List of products developed:

1. Instant natural fruit milk shake powders

2. RTS custard apple beverage

3. Stable, frozen custard apple pulp.

4. Instant mushroom soup mix.

5. RTS beverage from kinnow orange

6. Mushroom pickle

7. Mushroom sweet chutney

8. Pear juice

9. Dehydrated broccoli

10. 10 .Broccoli soup mix

11. RTS banana pseudo stem beverage

12. Mushroom biscuits

13. Mushroom flakes

14. RTS beverage from pear

15. Button Mushroom beverage

16. Pear dehydrated

17. Mangosteen rind beverage

18. Mangosteen rind jelly

19. Sweet orange de-bittered bio-functional beverage

20. Sweet orange de-bittered jelly

21. Bio-functional mushroom jelly

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22. Amaranthus dhal mix

23. Bakery products from apple pomace.

24. Bakery products from carambola fruit pomace

25. Jelly and beverage from cactus mucilage.

26. Jelly and beverage from cactus fruit.

27. Crunchy fruit bar.

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CURRICULUM VITAE Name: Dr. Mrs. M.N. Shashirekha · Zakia Bano, Shashirekha,M.N., and Rajarathnam,...

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Transcript of CURRICULUM VITAE Name: Dr. Mrs. M.N. Shashirekha · Zakia Bano, Shashirekha,M.N., and Rajarathnam,...