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Biography
Dr. Kayanush (Kai) J. Aryana

Dr. Kayanush (Kai) J. Aryana

Louisiana State University, USA


Email: karyana@agcenter.lsu.edu


Qualifications

1997  Ph.D., Mississippi State University, USA

1991  M.Sc., MPAU, India

1987  B.Sc., Agriculture Mahatma Phule Agricultural University, India


Publications (selected)

  1. 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: 3725-3728.
  2. Boeneke, C. A., Pastorek A. and Aryana, K.J. 2009. Effect of high pressure homogenization on milk. Milchwissenschaft, Milk Science International, Journal of Nutrition Research and Food Science, 64(1): 40-42.
  3. 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.
  4. Aryana, K.J. Albers, E and Cueva O., 2008. Colostrum fortified probiotic fat free yogurt. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 63(1): 64-68.
  5. 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.
  6. Cueva O., and Aryana, K.J. 2008. Quality attributes of a heart healthy yogurt. LWT, Food Science and Technology, 41: 537-544.
  7. Aryana, K.J., D. Olson, A. Greenbaum and C. Boeneke. 2008. Quality characteristics of a weight loss ice cream. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 63(2): 182-185.
  8. 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. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 63(4): 394-397.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Aryana, K.J. and Beck, M.C. 2007. Properties of low fat Cheddar cheese manufactured with chitosan. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 62(1): 39-43.
  14. Aryana, K.J. 2007. Cheddar cheese manufactured with oil high in omega-3-fatty acids. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 62(2): 167-170.
  15. Aryana, K.J. S. Plauche and Nia T. 2007. Prebiotic and probiotic fat free yoghurt Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 62(3): 295-298.
  16. Cueva O and Aryana, K.J. 2007. Properties of fat free yoghurt containing immune enhancer. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 62(3): 299-302.
  17. 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.
  18. Boeneke, C.A. and K. J. Aryana. 2007. Effect of folic acid fortification on characteristics of strawberry yogurt. Journal of Food Technology, 5(4): 274-278.
  19. Haque Z.U., Kucukoner E and Aryana K J, 2007. Influence of Fat-Replacing Ingredients on Process and Age Induced Soluble Nitrogen Content and Ultrastructure of Lowfat Cheddar Cheese. Food Sci. Technol. Res., 13(4): 338-344.
  20. Aryana, K.J. 2007. “Quality characteristics of low fat cheddar cheese manufactured with margarine containing plant stanol ester” Milchwissenschaft, Milk Science International.  Journal of Nutrition Research and Food Science, 62(4): 418-421.
  21. Boeneke, C.A. and K. J. Aryana. 2007. Quality characteristics of the local milks surveyed. Milchwissenschaft, Milk Science International.  Journal of Nutrition Research and Food Science. (Accepted).
  22. Boeneke, C and Aryana, K.J. 2006. Effect of folic acid fortification on the characteristics of yogurt. 2007. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 62(2): 192-195.
  23. Aryana K.J., Barnes, H., Emmick T., McGrew P and Moser B. 2006. Lutein is Stable in Strawberry Yogurt and does not affect its characteristics. Journal of Food Science, 71(6): S467-S472.
  24. Aryana, K.J. and Summers, M. 2006. Probiotic, fat free, no sugar added ice-cream. Milchwissenschaft, Milk Science International. Journal of Nutrition Research and Food Science, 61(2): 184-187.