Doctor Ashok Shrestha
SNR LECTURER - NUTRITION & FOOD SCIENCE,
Natural Science (SoSH)
Personal
UWS Organisational Unit (School / Division)
- Natural Science (SoSH)
Professional Memberships
- Australian Institute of Food Science and Technology (1999-06-04)
Contact
| Email: | A.Shrestha@uws.edu.au |
|---|---|
| Extension: | 1296 |
| Mobile: | 0422342496 |
| Location: | M15.G.46 Hawkesbury |
| Website: |
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Biography
Ashok Shrestha is a food scientist and nutrition researcher.
Academic qualifications include B.Tech. (Food) from the Tribhuvan University, Nepal, M.Sc. (Food Process Engineering) from Asian Institute o Technology, Thailand, PhD (Food Science & Technology) from The University of New South Wales, Sydney, and Graduate Certificate in Higher Education from The University of Quensland, Brisbane.
Before joining UWS, worked as a Brewing chemist in Nepal and Research and Development Chemist in Peanut processing industry in Queensland.
Taught 5 years Food Science and Technology in Tribhuvan University, Nepal in early 90s. Has been involved in a number of postdoctoral research projects in the School of Agriculture and Food Science and also in the Centre for Nutrition and Food Sciences, University of Queensland (UQ), Brisbane, under Professors Bhesh Bhandari and Mike Gidley (2004-20012). Initially worked in industry sponsored project in UQ where material science and chemical composition approach was used to control the development of stickiness in dairy powders, during processing and storage, which cause heavy financial loss to the dairy industries. Later joined UQ based CSIRO Food Future Flagship project on Starch Structure and Digestibility where he worked towards identifying the molecular and microscopic features of raw and processed starches on their digestibility (in vitro). He was also involved in the development of biodegradable thermoplastic starch for food packaging, a collaborative project involving UQ, Plantic Technology Inc. and CRC Polymer. With UQ grants, he investigated folate stability; microencapsulation of 5-Methyltetrahydrofolic acid in extruded foods and baked product; bioavailability of folic acid by Caco-2 cells. He is currently working on digestion behavior of proteins in milk products that might have implication on energy release, insulin behaviour and various metabolic activities in human body; starch digestibility and glycemic behaviour of various starch rich foods; developing newer techniques to analyze folate compounds.
This information has been contributed by Doctor Shrestha.
Awards
- Gold Medallist: Bachelor in Food Technology (Tribhuvan University, Nepal) 1990-05-22
Teaching
Previous Teaching Areas
- 300842 Food Science 2, 2012
- 300915 Food Product Development, 2012
- 300933 Nutrition and Health 1, 2012
Publications
Chapters in Books
- Bird, A., Lopez-Rubio, A., Shrestha, A., Shrestha, A. and Gidley, M. (2009), 'Resistant Starch in Vitro and in Vivo: Factors Determining Yield, Structure, and Physiological Relevance', Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application, Academic Press 9780123741950.
Journal Articles
- Shrestha, A. (2013), 'Heterogeneity in maize starch granule internal architecture deduced form diffusion of fluorescent dextran probles', Carbohydrate Polymers, 9.
- Shrestha, A., Arcot, J. and Yuliani, S. (2012), 'Susceptibility of 5-methyltetrahydrofolate to heat and microencapsulation to enhance its stability during extrusion processing', Food Chemistry, 8.
- Shrestha, A., Shrestha, A., Blazek, J., Flanagan, B., Dhital, S., Larroque, O., Morrell, M., Gilbert, E. and Gidley, M. (2012), 'Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules', Carbohydrate Polymers, 11.
- Shrestha, A., Shrestha, A., Arcot, J., Dhital, S. and Crennan, S. (2012), 'Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties', Food and Nutrition Sciences, 8.
- Shrestha, A., Blazek, J., Flanagan, B., Dhital, S., Larroque, O., Morell, M., Gilbert, E. and Gidley, M. (2012), 'Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules', Carbohydrate Polymers, 11.
- Shrestha, A., Arcot, J. and Yuliani, S. (2012), 'Susceptibility of 5-methyltetrahydrofolic acid to heat and microencapsulation to enhance its stability during extrusion processing', Food Chemistry, 8.
- Shrestha, A. (2012), 'Effect of biscuit baking conditions on the stability of microencapsulated 5-methyltetrahydrofolic acid and their physical properties', Food and Nutrition Sciences, 8.
- Dhital, S., Shrestha, A., Shrestha, A., Flanagan, B., Hasim, J. and Gidley, M. (2011), 'Cryo-milling of starch granules leads to differential effects on molecular size and conformation', Carbohydrate Polymers, 8.
- Shrestha, A., Dahal, N. and Ndungutse, V. (2011), 'Bacillus fermentation of soybeans: A review', Journal of Food Science and Technology Nepal, 9.
- Dhital, S., Shrestha, A., Hasjim, J. and Gidley, M. (2011), 'Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size', Journal of Agricultural & Food Chemistry, 11.
- Dhital, S., Shrestha, A. and Gidley, M. (2010), 'Relationship between granule size and in vitro digestibility of maize and potato starches', Carbohydrate Polymers, 9.
- Dhital, S., Katawal, S. and Shrestha, A. (2010), 'Formation of resistant starch during processing and storage of instant noodle', International Journal of Food Properties, 10.
- Shrestha, A., Ng, C., Lopez-Rubio, A., Blazek, J., Gilbert, E. and Gidley, M. (2010), 'Enzyme resistance and structural organization in extruded high amylose maize starch', Carbohydrate Polymers, 12.
- Dhital, S., Shrestha, A. and Gidley, M. (2010), 'Effect of cryo-milling on starches: functionality and digestibility', Food Hydrocolloids, 12.
- Erayu, R., Shrestha, A. and Arcot, J. (2009), 'Effect of various processing techniques on digestibility of starch in red kidney bean (Phaseoulus vulgaris) and two varieties of peas (Pisum sativum)', Food Research International, 7.
- Intipuniya, P., Shrestha, A., Howes, T. and Bhandari, B. (2009), 'A modified cyclone stickiness test for characterizing food powders', Journal of Food Engineering, 7.
- Htoon, A., Shrestha, A., Flanagan, B., Lopez-Rubio, A., Bird, A. and Gidley, M. (2009), 'Effects of processing high amylose maize starches under controlled conditions on structural organization and amylase digestibility', Carbohydrate Polymers, 10.
- Shrestha, A., Torley, P. and Pierre-Edouard, F. (2009), 'Stability of folic acid 5-methyltetrahydrofolic acid heated in different food matrices', Journal of Food Science and Technology Nepal, 11.
- Lopez-Rubio, A., Flanagan, B., Shrestha, A., Gidley, M. and Gilbert, E. (2008), 'Molecular rearrangement of starch during in-vitro digestion: towards a better understanding of enzyme resistant starch formation in processed starches', Biomacromolecules, 8.
- Sablani, S., Shrestha, A. and Bhandari, B. (2008), 'A new method of production date powder granules: Physicochemical characteristics of powder', Journal of Food Engineering, 6.
- Shrestha, A., Howes, T., Adhikari, B. and Bhandari, B. (2008), 'Spray drying of skim milk mixed with milk permeate: effect on drying behaviour, physicochemical properties, and storage stability of powder', Drying Technology, 9.
- Shrestha, A. (2008), 'Effect of processing on resistant starch formation in foods: A review', Journal of Food Science and Technology Nepal, 11.
- Shrestha, A. (2008), 'Effect of processing on resistant starch formation in foods: A review', Journal of Food Science and Technology Nepal, 11.
- Rai, K., Shrestha, A. and Xia, W. (2008), 'Proteolytic effect of starter cultures on dry fermented Chinese-style sausage', Journal of Food Science and Technology Nepal, 6.
- Shrestha, A., Adhikari, B., Howes, T. and Bhandari, B. (2007), 'Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders', Food Chemistry, 9.
- Shrestha, A., Tharalinee, U., Adhikari, B., Howes, T. and Bhandari, B. (2007), 'Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (dsc) and mechanical compression (TMCT)', International Journal of Food Properties, 13.
- Adhikari, B., Howes, T., Shrestha, A. and Bhandari, B. (2007), 'Development of stickiness of whey protein isolate and lactose droplets during convective drying', Chemical Engineering and Processing, 9.
- Shrestha, A., Adhikari, B., Howes, T. and Bhandari, B. (2007), 'Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk', LWT-Food Science and Technology, 8.
- Adhikari, B., Howes, T., Shrestha, A. and Bhandari, B. (2007), 'Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions', Journal of Food Engineering., 8.
- Shrestha, A. and Khadka, R. (2007), 'Effects of Extrusion on Resistant Starch Content and Structure of Low and High Amylose Starches', Journal of Food Science and Technology Nepal, 7.
- Adhikari, B., Howes, T., Shrestha, A. and Bhandari, B. (2006), 'Thin layer isothermal drying of fructose, maltodextrin and their mixture solutions', Drying Technology, 10.
- Shrestha, A., Adhikari, B., Howes, T. and Bhandari, B. (2006), 'Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperature', Journal of Food Science and Technology Nepal, 6.
- Shrestha, A. and Arcot, J. (2005), 'Folates: a review on stability, bioavailability, fortification and analysis', Journal of Food Science and Technology Nepal, 11.
- Rai, K. and Shrestha, A. (2005), 'Physiochemical and biochemical changes during ripening of dry fermented Chinese-style sausages inoculated with lactic acid bacteria', Journal of Food Science and Technology Nepal, 6.
- Arcot, J. and Shrestha, A. (2005), 'Methods of Folate Analysis - A Review', Trends in Food Science and Technology, 14.
- Shrestha, A., Patterson, J. and Arcot, J. (2003), 'Fortification of rice with folic acid using edible polymers', Food Research International, 8.
- Iwatani, Y., Arcot, J. and Shrestha, A. (2003), 'Determination of folate contents in some Australian vegetables', Journal of Food Composition and Analysis, 12.
- Arcot, J., Wong, S. and Shrestha, A. (2002), 'Comparison of folate losses in soybean during the preparation of tempeh and soymilk', Journal of the Science of Food and Agriculture, 4.
- Shrestha, A. and Noomhorm, A. (2002), 'Comparison of physico-chemical properties of biscuits supplemented with soy and kinema flours', International Journal of Food Science and Technology, 8.
- Arcot, J., Wootton, M., Alury, S., Chan, H. and Shrestha, A. (2001), 'Folate levels in twelve Australian wheats and changes during processing into bread', Food Australia, 13.
- Arcot, J., Shrestha, A. and Gusanov, U. (2001), 'Enzyme protein binding assay for determining folic acid in fortified cereal foods and stability of folic acid under different extraction conditions', Food Control, 8.
- Shrestha, A. and Noomhorm, A. (2001), 'Composition and Functional Properties of Fermented Soybean Flour (Kinema)', Journal of Food Science and Technology, 4.
Conference Papers
- Shrestha, A., Bhandari, B., Howes, T. and Adhikari, B. (2005), 'Glass transition and crystallization behavior of lactose in spray dried mixtures of hydrolyzed whey protein and lactose', Asia Pacific Drying Conference, Kolkata, India.
