Jenny John

Kufos - Jenny John
Jenny John
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About

Graduated with Masters in Food Technology from G.B. Pant Agricultural University, Pantnagar, Uttarakhand with ICAR-JRF scholarship. P.G. Diploma in Food Analysis and Quality Assurance from Defence Food Research Laboratory (DFRL), Mysore. Completed her Ph.D. (Dairy Technology) from National Dairy Research Institute (NDRI), Karnal and thereafter worked for five years as a postdoctoral researcher at the Food Science section, Department of Biochemistry, Memorial University, Canada. She has also worked as Assistant Professor (on contract) in the Department of Food Science and Technology, KUFOS, Panangad, for a period of two years before joining as a permanent Faculty. Her research interest includes extraction and analyses of bioactive compounds from different agricultural and food products. She has also worked on decontamination of pesticides from fruits and vegetables. Her research focus includes nutraceuticals and functional foods.

Subject

Food Science and Technology

Books

  • Book Chapters Shahidi F and John JA (2013) Oxidative rancidity in nuts In Improving the safety and quality of nuts L Harris (Ed) A volume in Woodhead Publishing Series in Food Science Technology and Nutrition Chapter 9 pp 198-229 ISBN 978-0-85709-266-3
  • Shahidi F and John JA (2010) Oxidation and protection of nuts and nut oils In Oxidation in foods and beverages and antioxidant applications Volume 2 management in different industry sectors Eric A Decker Ryan J Elias and D Julian McClements (Eds) Woodhead Publishing Limited Vol 2 Chapter 8 pp 274-305

Papers

  • Archana Ravindran and Jenny Ann John (2020) Processed banana inflorescence (Musa paradisiaca) Prospects as an ingredient if functional foods Conference Proceedings in the International Web Conference on Food and Nutrition Security for Sustainable Public Health Dept of Food Science and Nutrition Nehru Arts and Science College Coimbatore 22nd-23rd Oct 2020 pp 88-93 ISBN No 978-93-80769-99-88
  • Minnu Rose Joy and Jenny Ann John (2020) Development of herbal infusion in fruit juice using guava leaves: Nutritional and antioxidant properties Conference Proceedings in the International Web Conference on Food and Nutrition Security for Sustainable Public Health Dept of Food Science and Nutrition Nehru Arts and Science College Coimbatore 22nd-23rd Oct 2020 pp 136-141 ISBN No 978-93-80769-99-88
  • Jenny Ann John (2020) Processed Foods What is the purpose of food processing (In Malayalam) Shasthragathi January 2020 6-12
  • Brown N John JA & Shahidi F (2019) Polyphenol composition and antioxidant potential of mint leaves Food Production Processing and Nutrition 1
  • Jenny A John and Fereidoon Shahidi (2019) Phenolic content antioxidant and anti-Inflammatory activities of seeds and leaves of date palm (Phoenix dactylifera L) Journal of Food Bioactives 5 120-130
  • Yi-Shiou Chiou Jenny Ann John Chi-TangHo Min-HsiungPan Fereidoon Shahidi (2016) Evaluation of chemopreventive effects in colitis-associated colon tumourigenesis and oral toxicity of the lipophilic epigallocatechin gallate-docosahexaenoic acid Journal of Functional Foods 24 (6) 48-56
  • Albishi T John JA Al-Khalifa AS and Shahidi F (2013) Phenolic content and antioxidant activities of selected potato varieties and their processing by-products Journal of Functional Foods 5 (2) 590-600
  • Albishi T John JA Al-Khalifa AS and Shahidi F (2013) Antioxidant anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties Journal of Functional Foods 5 (2) 930-939
  • Albishi T John JA Al-Khalifa AS and Shahidi F (2013) Antioxidant phenolic constituents of skins of onion varieties and their activities Journal of Functional Foods 5 (3) 1191-1203
  • John JA and Shahidi F (2010) Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa) Journal of Functional Foods 2 (3) 196-209 Hardcover ISBN 9781845699833 Paperback ISBN 9780081014578 eBook ISBN 9780857090331
  • Samaranayaka AGP John JA and Shahidi F (2008) Antioxidant activity of English walnut (Juglans regia L) Journal of Food Lipids 15 (3) 384–397
  • John JA and Ghosh B C (2008) Bitterness and its reduction in milk protein hydrolyzates Indian Dairyman 60 (1) 37-45
  • Geetha P John JA and Jayaraj Rao K (2006) Food Allergy – causes and remedies Indian Food Industry 25(3)59-65

Citations

Projects

Patents

Awards

  • Indian Council of Agricultural Research-Junior Research Fellowship (ICAR-JRF) holder in MSc Program
  • Institutional Senior Research Fellowship for PhD Program (NDRI India)
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