Kshitij Shrestha
PhD (Bio-science Engineering: Food Chemistry from Ghent University, Belgium),
M. Tech. (Food Technology from Ghent University, Belgium),
B. Tech. (Food Technology from Tribhuvan University, Nepal)
M. Tech. (Food Technology from Ghent University, Belgium),
B. Tech. (Food Technology from Tribhuvan University, Nepal)
Current Position:
Senior Food Research Officer,
Department of Food Technology and Quality Control DFTQC),
Babarmahal, Kathmandu,
Nepal.
Senior Food Research Officer,
Department of Food Technology and Quality Control DFTQC),
Babarmahal, Kathmandu,
Nepal.
Email: kstha2000@gmail.com
Phone: +977-9860034775
Selected list of publications:
Selected list of publications:
A. Antioxidants
- SHRESTHA, K., STEVENS, C. V., DE MEULENAER, B. (2012). Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting. Journal of Agricultural and Food Chemistry, 60, 7506-7512.
- SHRESTHA, K. AND DE MEULENAER, B. (2014). Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose. Food Chemistry, 161, 8-15.
- SHRESTHA, R, LAMA, J.P., SHRESTHA, K. (2010). Total polyphenols content and antioxidant activity of different tea commercially produced in Nepal. Journal of Food Science and Technology Nepal, 6, 73-79.
- SHRESTHA, K., STEVENS, C. V., DE MEULENAER, B. (2013). Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil and its formation during roasting. Abstract of Scientific Papers of the 246th ACS National Meeting, Indianapolis, USA.
- SHRESTHA, K., GEMECHU, F. G., DE MEULENAER, B. (2013). A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol content. Food Research International, 54, 587-594.
- SHRESTHA, K. AND DE MEULENAER, B. (2014). Effect of seed roasting on canolol, tocopherol, phospholipid content, Maillard type reactions and oxidative stability of mustard and rapeseed oils. Journal of Agricultural and Food Chemistry, 62, 5412-5419.
- SHRESTHA, K., GEMECHU, F. G., DE MEULENAER, B. (2013). Novel insight on the high oxidative stability of roasted mustard seed oil. Abstract of Scientific Papers of the 246th ACS National Meeting, Indianapolis, USA.
- SHRESTHA, K., GEMECHU, F. G., DE MEULENAER, B. (2012). Oxidative stability of roasted mustard seed (high erucic variety) oil. Abstract of Scientific Papers of the 10th Euro Fed Lipid Congress: Fats, Oils and Lipids: From Science and Technology to Health, Cracow, Poland.
- SHRESTHA, K. (2014). Mustard and Rapeseed oils: authenticity, seed roasting and oxidative stability. PhD thesis, Ghent University, Belgium.
C. Adulteration/Authenticity
- SHRESTHA, K., JACXSENS, L., DE MEULENAER, B. (2014). Monte Carlo simulation based prediction of blended oil composition containing mustard, rapeseed and soybean oils. Food Research International, Special issue: authenticity, typicality, traceability and intrinsic quality of food products, 60, 108-116.
- SHRESTHA, K., DE MEULENAER, B. (2011). Computational estimation of soybean oil adulteration in Nepalese mustard seed oil based on fatty acid composition. Communications in Agricultural and Applied Biological Sciences, 76, 211-214.
- MUBIRU, E., SHRESTHA, K., PAPASTERGIADIS A., DE MEULENAER, B. (2013). Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids. Journal of Chromatography A, 1318, 217-225.
- MUBIRU, E., SHRESTHA, K., PAPASTERGIADIS, A., DE MEULENAER, B. (2014). Development and validation of a gas chromatography-flame ionization detector method for determination of epoxy fatty acids in food matrices. Journal of Agricultural and Food Chemistry, 62, 2982- 2988.
- CUCU, T., SHRESTHA, K., DE MEULENAER, B. (2014) . Development of a quantitative GCFID method for the determination of stearoyl-lactylates (E481/482) in foods. Food Additives & Contaminants: Part A-Chemistry Analysis Control Exposure & Risk Assessment, 31 (12), 1929-1938.
- SHRESTHA, K., MUBIRU, E., PAPASTERGIADIS, A., LAMA, J.P. AND DE MEULENAER, B. (2014). Development and validation of the analytical methods for the determination of toxic lipid oxidation products: epoxy fatty acids and (E)-2-butenal. Abstract of Scientific Papers of the National Conference on Food Science and Technology (Food Conference 2014), Kathmandu, Nepal.
- MUBIRU, E., SHRESTHA, K. AND DE MEULENAER, B. (2014). Gas chromatographic analytical method for the analysis of oxygenated polar fatty acids. Abstract of Scientific Papers of the 13th International symposium on hyphenated techniques in chromatography and separation technology (HTC-13); 3rd International symposium on hyphenated techniques for sample preparation (HTSP-3), Brugge, Belgium.
- MUBIRU, E., JACXSENS, L., PAPASTERGIADIS, A., LACHAT, C., SHRESTHA, K., RUBEL MOZUMDER, N. H. M., DE MEULENAER, B. (2017): Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium, Food Additives & Contaminants: Part A, 34 (6), 1000-1011.
- PAPASTERGIADIS, A., FATOUH, A., SHRESTHA, K., VAN LNGENHOVE, H. AND DE MEULENAER, B. (2014). Investigation of the formation of E-2-butenal in oils and foods during frying. Food Research International, 62, 43-49.
- PAPASTERGIADIS, A., FATOUH, A., JACXSENS, L., LACHAT, C., SHRESTHA, K., DAELMAN, J., KOLSTEREN, P., VAN LANGENHOVE, H. AND DE MEULENAER, B. (2014). Exposure assessment of malondialdehyde, 4-hydroxy- 2-E-nonenal and 4-hydroxy-2-E-hexenal through specific foods available in Belgium. Food and Chemical Toxicology, 73, 51-58.
- SHRESTHA, K. (2014). Risk analysis of oxytocin hormone exposure via consumption of Milk. Case study, Nepal Administrative Staff College, Jawalakhel, Lalitpur.
- KERKAERT, B., MESTDAGH, F., CUCU, T., SHRESTHA, K., CAMP, J. V., DE MEULENAER, B. (2012). The impact of photo-induced molecular changes of dairy proteins on their ACEinhibitory peptides and activity. Amino Acids, 43, 951-962.
- SHRESTHA, K. (2009). Photo-oxidation of milk proteins. Master’s dissertation, Ghent University, Belgium.
- SHRESTHA, K., LAMA, J.P. (2014). Quality and safety scenarios of the processed drinking water in Nepal. Proceedings of the seminar on water & energy, Nepal academy of Science and Technology, 33-40.
- SHRESTHA, K., SHRESTHA, B.P., BHATTARAI, U.K. (2006). Preparation of Lapsi (Choerospondias axillaries roxb.) pulp using intermediate moisture technology and study on storage stability. Journal of Food Science and Technology Nepal, 2, 98-101.
- SHRESTHA, K., SHRESTHA, B.P., BHATTARAI, U.K. (2005). Study of storage stability of green beans (Phaseolus vulgaris) in zero energy cool-chamber. Annual Bulletin (2004/05),
- Department of Food Technology and Quality Control, Kathmandu, Nepal.
- SHRESTHA, K., SHRESTHA, B.P., BHATTARAI, U.K. (2006). Elongation of post harvest life of banana using ethylene scrubber and modified atmosphere packaging. Annual Bulletin (2005/06), Department of Food Technology and Quality Control, Kathmandu, Nepal.
- SHRESTHA, K., SHRESTHA, B.P., BHATTARAI, U.K. (2006). Study on the effect of humectants and packaging on the shelf life of Khowa (a milk concentrate product). Annual Bulletin (2005/06), Department of Food Technology and Quality Control, Kathmandu, Nepal.
- BHATTARATI, U.K., SHRESTHA, K. (2005). Use of Calcium Carbide for artificial ripening of fruits: its application and hazards. Journal of Food Science and Technology Nepal.
- SHRESTHA, K., SUBBA, D. (2004). Study of sorption behavior of biscuit. Abstract of Scientific Papers of the 4th National Conference of Science and Technology, Kathmandu, Nepal.
- SHRESTHA, K. (2003). Study on the changes in mechanical properties (texture) of biscuit by the sorption of moisture at different equilibrium relative humidity. Bachelor’s dissertation. Tribhuvan University, Nepal.
- SHRESTHA, K., DHAMI, J.B., SANGROULA, K.P., GURUNG, N.K., BHANDARI, P.S. (2014). Organizational and program survey of central pig and poultry promotion office, Hariharbhavan, Lalitpur. Field visit study, Nepal Administrative Staff College, Jawalakhel, Lalitpur.
