Mr. Nihir Shah

Email: nihir@midft.com

Projects

Sr. No.Title of Research ProjectFunding AgencyGrant (In Rs)Principle investigator/Co-PI/Faculty mentorYear
1.Utilization of Dairy industry by-product ghee residues for manufacturing cookies and biscuitsSSIP, Gov. of Gujarat26500/-RsNihir Shah and Ami Patel2020-21
2.Utilization of bovine colostrums milk to develop functional dairy productsSSIP, Gov. of Gujarat20000/-RsAmi Patel and Nihir Shah  2020-21
3.Development of whey based ice teaSSIP, Gov. of Gujarat6100/- Rs.Nihir Shah  2019-20
4.Development of whole wheat oat yoghurt cakeSSIP, Gov. of Gujarat6000/-RsNihir Shah  2019-20
5.Development of whey based Herbal drink (masala pani for panipuri)In-house project (MIDFT)  –Ami Patel and Nihir Shah2017-18
6.Shelf-life study of pouch packed UHT milk- A qualitative approachIn-house project (MIDFT)  –Nihir Shah, Ami Patel and Aparna Sudhakaran2014-16

Book Chapters

  1. Patel, A., Patra, F., & Shah, N. (2019). Antibiotic resistant pathogens in milk and milk products. In: Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, 177. Apple Academic Press.
  2. Ami Patel, Pooja Thakkar, Nihir Shah, Deepak Kumar Verma, and Prem Prakash Srivastav. 2018. Chapter 7: Significance of Food Grade Microorganisms in Biodegradation and Biotransformation of Harmful Toxic Compounds. In: Bioprocess Technology in Food and Health: Potential Applications and Emerging Scope, Publisher: Apple Academic Press, Inc., [AAP]- CRC Press, pp. 227-250
  3. Ami Patel, Falguni Patra, Nihir Shah and Chandraprakash Khedkar. 2018. Application of Nanotechnology in Food Industry: Present Status and Future Prospectus.12, 259-290 ISBN: 9780128114414
  4. Goyal Ankit, Patel Ami, MK Sihag, NP Shah, B Tanwar.2018. Therapeutic Potential of Flaxseed In: Therapeutic, Probiotic, and Unconventional Foods, 255–274 ISBN: 978-0-12-814625-5
  5. Ami Patel, Ankit Goyal, N.P.Shah, Manvesh Kumar Sihag. (2018) Chapter 7 Fortification of dietary fibers in foods. In: Food Biofortification technologies, Edited by Agnieszka Saeid, CRC Press , pp: 245–270, Print ISBN: 13: 978-1-4987-5659-4.
  6. Ankit Goyal, Beenu Tanwar, Ami Patel, N.P.Shah, Manvesh Kumar Sihag. (2018) Chapter 5 Advances in food fortification with essential amino acids. Edited by Agnieszka Saeid, CRC Press Pages 141–160, Print ISBN: 13: 978-1-4987-5659-4.
  7. Ami Patel and Nihir Shah (2017). Chapter 1 Fermented Foods: An Overview In: Microorganisma in Sustainable Agriculture, Food and the Environment, Chapter: Chapter1, Publisher: Apple Academic Press, Inc., [AAP]- CRC Press, Editors: Deepak Kumar Verma, Prem Prakash Srivastav, pp.3-65
  8. Ami Patel, Nihir Shah, and Deepak Kumar Verma (2017). Chapter 6 Lactic Acid Bacteria (LAB) Bacteriocins: An Ecological and Sustainable Biopreservative Approach to Improve the Safety and Shelf-life of Foods. In: Microorganisma in Sustainable Agriculture, Food and the Environment, Chapter: Chapter1, Publisher: Apple Academic Press, Inc., [AAP]- CRC Press, Editors: Deepak Kumar Verma, Prem Prakash Srivastav, pp.3-65
  9. Falguni Patra, Ami Patel and Nihir Shah. Microbial Production of Low Calorie Sugars. In: Volume 5: Microbial Production of Food Ingredients and Additives, Alexandru Grumezescu Alina Maria Holban (Ed.) Elsevier, Academic Press. Pages 259-290

Publications

  1. Nihir P. Shah, Ami R. Patel. (2019) Prospective utilization of valuable dairy by- product: whey. Annals. Food Science and Technology, 20(2): 260-267
  2. D. Gadhiya, N.P. Shah, A.R. Patel and J.B. Prajapati. 2018. Preparation and shelf life study of probiotic chocolate manufactured using Lactobacillus helveticus MTCC 5463, Acta Almentaria, 47 (3), pp. 350–358, Doi: 10.1556/066.2018.47.3.11
  3. A. Patel, SV Aparna, N. Shah, DK Verma, (2017) Lactic Acid Bacteria As Metal Quenchers To Improve Food Safety And Quality, AgroLife Journal, 6(2): 146-154. (ISSN: 2285-5718)
  4. D.Mudgil, S.Barak, Ami Patel, Nihir Shah. (2018). Partially hydrolyzed guar gum as a potential prebiotic source. International journal of biological macromolecules, 112 (2018) 207–210
  5. Ami Patel, Darpan Shah, Nihir Shah. (2017). Market of Functional food products- current scenario and future prospective of fermented milks and fruit juices. Indian Food Industry Magazine. 35(3): 34-38.
  6. Nihir Shah, Ami Patel, Aparna Sudhakaran, Ankur Ojha, PR Patel and JM Dave. (2016) Shelf-life study of pouch packed UHT milk- a qualitative approach. Indian Journal of Dairy Science 69(3).336-342
  7. Shah, N., Patel, A., Ambalam, P., Holst, O., Ljungh, A. and Prajapati, J. (2016). Determination of an antimicrobial activity of Weissella confusa, Lactobacillus fermentum, and Lactobacillus plantarum against clinical pathogenic strains of Escherichia coli and Staphylococcus aureus in co-culture. Annals of Microbiology, 66:1137-1143.
  8. Ami Patel, Nihir Shah. (2014) Current scenario in antimicrobial compounds produced by food grade bacteria in relation to enhance food safety and quality. Journal of Innovative Biology, 1(4): 189-194.
  9. Kanchan Mogha, Nihir Shah, J. B. Prajapati, Anil R Chaudhari (2014) Development of microbial biofilms – a threat to dairy and food industry. Indian Journal of dairy science.67(6), epubs.icar.org.in/ejournal/index.php/IJDS/article/view/39317
  10. Patel A., Shah N. (2014): Potentials of probiotics in the treatment of food allergy – a review. Czech J. Food Sci., 32: 205–212.
  11. Ami Patel, Nihir Shah, J.B. Prajapati. (2013) Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera – a promising approach. Croatian Journal of Food Science & Technology, 5 (2): 85-91
  12. Nihir Shah, Ami Patel (2013) Lactic acid bacteria in the treatment of dairy waste and formation of by-products-a promising approach. Indian Food Industry Mag., 32(4): 45-49.
  13. Nihir Shah, JB Prajapati. (2013) Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk, J. food Sci. Technol. DOI 10.1007/s13197-013-0943-9
  14. Ami Patel, Nihir Shah, Padma Ambalam, J. B. Prajapati, Olle Holst, and Asa Ljungh (2013) Antimicrobial profile of lactic acid bacteria isolated from vegetables and indigenous fermented foods of india against clinical pathogens using microdilution method. Biomed Environ Sci, 2013; 26(9): 759-764
  15. Patel, A., Falck, P., Shah, N., Immerzeel, P., Adlercreutz, P., Stålbrand, H., Prajapati, J. B., Holst, O. and Nordberg Karlsson, E. (2013), Evidence for xylooligosaccharide utilization in Weissella strains isolated from Indian fermented foods and vegetables. FEMS Microbiology Letters, 346: 20–28. doi: 10.1111/1574-6968.12191
  16. Patel A R, N.P. Shah and J.B. Prajapati. (2013) Immunomodulatory effects of probiotics in the treatment of human immunodeficiency virus (HIV) infection. Biomed Prev Nutr, http://dx.doi.org/10.1016/j.bionut.2013.04.003
  17. Patel A., Shah N. and Prajapati J B. (2013) Clinical appliance of probiotics in the treatment of Helicobacter pylori infection-A brief review. J. Microbiol. Immunol. Infect. pii: S1684-1182(13)00063-7. doi: 10.1016/j.jmii.2013.03.010.
  18. Ami Patel and Nihir Shah. (2011) Mycobacterium avium subsp. paratuberculosis (MAP) -Incidences in Milk and Milk Products, their Isolation, Enumeration, Characterization and Role in Human Health. Journal of Microbiology, Immunology and Infection, 44 (6): 473-479.
  19. Nihir Shah, JB Prajapati. “Development of probiotic carbonated fermented milk” Abstract published In: 6th International Yakult symposium 2011 The gut and its role in health maintenance at Vienna, Austria on 26-27 May.
  20. Nihir Shah, JB Prajapati and Atanu Jana. (2009). Fizzy fermented milk products-a viable alternative to soft drinks. Indian Food Industry (AFSTI). 28 (5&6):