A5057957983- Probiotics and Fermented Foods
- Proteins in Food Systems
- Food composition and properties
- Pharmaceutical and Antibiotic Environmental Impacts
- Antibiotic Resistance in Bacteria
- Antibiotics Pharmacokinetics and Efficacy
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Indigenous Knowledge Systems and Agriculture
- Ginger and Zingiberaceae research
- Milk Quality and Mastitis in Dairy Cows
- Medicinal Plants and Neuroprotection
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Garlic and Onion Studies
- Antibiotic Use and Resistance
- Animal Diversity and Health Studies
- Food Industry and Aquatic Biology
- Gut microbiota and health
- Digestive system and related health
- Oral Health Pathology and Treatment
- Interstitial Lung Diseases and Idiopathic Pulmonary Fibrosis
Government of Nepal
2022
The University of Queensland
2016-2020
Agriculture and Food
2016-2020
Asian Institute of Technology
2017
Background/Objectives: The presence of antibiotic residues (ARs) in animal products such as milk can be an important driver antimicrobial resistance commensal and pathogenic bacteria. Previous studies on ARs Nepal have demonstrated the samples but without further characterization for risk factor analysis. This study aimed to quantify prevalence factors 140 peri-urban dairy farms Kathmandu, Nepal, included a cross-sectional survey 2019 estimate farm-level AR prevalence. Results: Our results...
The prevalence of two groups antibiotics; namely penicillin and sulfonamides was studied in fresh milk available Kathmandu Valley Nepal. samples (n = 140) were collected from three different sources; individual farmers, cottage dairies organized valley. Qualitative semi-quantitative analysis with rapid screening kits revealed that 23% positive for antibiotic residues the sulfonamide (1-256 µg/kg). High performance liquid chromatography (HPLC) analyses detected 81% amoxicillin (68-802 µg/kg),...
Dahi is a very common and traditional fermented dairy product in Pakistan its neighboring countries, it represents rich source for the isolation of many new strains lactic acid bacteria (LAB). The major objective this study was to evaluate probiotic potential novel exopolysaccharide (EPS)-producing
Large cardamom (Amomum subulatum Roxb.) is an aromatic and medicinal spice native to Eastern Himalayas belonging the family Zingiberaceae. It used as flavoring preservative different types of coffee, liquors, confections, beverages tobacco. Volatile oil (2-4%) principal aroma-giving compound in large 1,8- cineole major active extent 60 80% total volatile oil. Alcohol aqueous extract have been reported contain allopathic, analgesic, anti-inflammatory, antimicrobial, antioxidant, antiulcer,...
Cheese is a highly nutritious fermented milk product with diverse flavour and texture. When compared to whole (3-4% protein fat), it contains 30-40% fat along other minerals soluble vitamins. Fewer varieties of cheese are available in Nepal the European American regions. Due increased awareness health benefits expansion cattle farming Nepal, demand supply increasing trend. To overcome holiday surplus season, manufacturing could be an attractive venture. By meeting quality standards set by...