Prof. Jashbhai B. Prajapati

Current affiliation:
Professor and Head, Department of Dairy Microbiology
Coordinator, Swedish South Asian Network on Fermented Foods
SMC College of Dairy Science, Anand Agricultural University, India

Recent publications:
  1. Prajapati JB and Nair BM (2008). The history of fermented foods. In “Fermented Functional foods” edited by Edward R. Farnworth, CRC Press, Boca Raton, New York, London, Washington DC, pp. 1-25.
  2. Behare PV, Rameshwar Singh, Kumar M, Prajapati JB and Singh RP (2009). Exopolysaccharides of Lactic acid bacteria : A review. J. Food Sci. Technol., 46(1): 1-11.
  3. Pradip V. Behare1, Rameshwar Singh, Ravinder Nagpal, M. Kumar, S.K. Tomar and J.B. Prajapati (2009). Comparative effect of exopolysaccharides produced in situ or added as bioingredients on Dahi properties, Milchwissenschaft, 64(4):396-400
Expertise and research areas:
Fermented foods, probiotics, lactic acid bacteria, nutritional and health benefits.

SCIENTIFIC PARTNERS

                           

 

MEDIA PARTNERS

           International Journal of Probiotics&Prebiotics       Probiotics and Antimicrobial Proteins