Dr. Ami Patel

Email: ami@midft.com

Projects

Sr. No.Title of Research ProjectFunding AgencyGrant (In Rs)Principle investigator/Co-PI/Faculty mentorYear
1.Studying the effect of lactic acid bacteria on the reduction of aflatoxin in milk and milk productsIn-house project (MIDFT)  –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 Aloe vera supplemented Herbal Dairy Products- (Butter milk, Lassi, Peda)SSIP, Gov. of Gujarat10000/-RsAmi Patel  2020-21
4.Utilization of Dairy industry by-Product Ghee Residues for Manufacturing Cookies and BiscuitsSSIP, Gov. of Gujarat26500/-RsNihir Shah and Ami Patel2020-21
5.Development and Characterization of Bugery (ghee residues) Oat MuffinsSSIP, Gov. of Gujarat6850/-RsAmi Patel2019-20
6.Development and Characterization of Bugery (ghee residues) Chocolate ballsSSIP, Gov. of Gujarat6000/-RsAmi Patel2019-20
7.Process standardization for palm date ice cream as functional foodIn-house project (MIDFT)  –Janki Suthar and Ami Patel2017-18
8.Development of whey based Herbal drink (masala pani for panipuri)In-house project (MIDFT)  –Ami Patel and Nihir Shah2017-18
9.Shelf-life study of pouch packed UHT milk- A qualitative approachIn-house project (MIDFT)  –Nihir Shah, Ami Patel and Aparna Sudhakaran2014-16

Books

  1. Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoriia, Geetanjali Kaushik, Maninder Kaur. 2021. Microbial Biotechnology in Food Processing and Health Advances, Challenges, and Potential. Publisher: Apple Academic Press, Inc., [AAP]- CRC Press. ISBN: 9781774637289.
  2. Prem Prakash Srivastav, Deepak Kumar Verma, Ami R. Patel, and Asaad Rehman Saeed Al-Hilphy. 2020. Emerging Thermal and Nonthermal Technologies in Food Processing. Publisher: Apple Academic Press, Inc., [AAP]- CRC Press. ISBN: 9781771888318.
  3. Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav, Balaram Mohapatra
    Alaa Kareem Niamah. 2020. Microbiology for Food and Health: Technological Developments and Advances. Publisher: Apple Academic Press, Inc., [AAP]- CRC Press. ISBN: 9781771888134.
  4. Deepak Kumar Verma, Ami R. Patel, Kawaljit Singh Sandhu, Ashish Baldi, Sandra Garcia. 2020. Biotechnical Processing in the Food Industry- New Methods, Techniques, and Applications. Publisher: Apple Academic Press, Inc., [AAP]- CRC Press. ISBN: 9781771889124
  5. Deepak Kumar Verma, Ami R. Patel, and Prem Prakash Srivastav. 2018. Bioprocess Technology in Food and Health: Potential Applications and Emerging Scope. Publisher: Apple Academic Press, Inc., [AAP]- CRC Press, pp: 334, ISBN: 9781771886888.
  6. Guest editor of Special Issue “Food Biofortification” in Journal of Chemistry (Hindawi) in 2018

Book Chapters

  1. M.K. Sihag, A. Patel, V. Kumar (2021) Cottonseed (Gossypium hirsutum). In: Oilseeds: Health Attributes and Food Applications, 73-92
  2. Alaa Kareem Niamah, Shayma Thyab Gddoa Al-Sahlany, Deepak Kumar Verma, Mamta Thakur, Balaram Mohapatra, Smita Singh, Mónica L. Chávez-González, Cristóbal N. Aguilar, Ami R. Patel, and Kolawole Banwo. (2021) Trends, Analytical Approaches, and Applications of the VITEK System for Identification and Classification of Bacteria and Yeasts. In: Quantitative Methods and Analytical Techniques in Food Microbiology Challenges and Health Implications. Apple Academic Press.
  3. Mamta Thakur, Deepak Kumar Verma, Sudhanshu Billoria, H. W. Deshpande, Ami R. Patel, And Geetanjali Kaushik.(2021) Probiotics in Fruits and Vegetables: Challenges, Legislation Issues, and Potential Health Benefits. In: Microbial Biotechnology in Food Processing and Health Advances, Challenges, and Potential. Apple Academic Press.
  4. 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.
  5. Deepak Kumar Verma, Mamta Thakur, Jayant Kumar, Prem Prakash Srivastav, Asaad Rehman Saeed Al-Hilphy, Ami Patel, and Hafiz Ansar Rasul Suleria. (2019) High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application. In: Emerging Thermal and Nonthermal Technologies in Food Processing. Apple Academic Press.
  6. Shenana, M. E., & Patel, A. R. (2019). Starter Cultures: Classification, Traditional Production Technology and Potential Role in the Cheese Manufacturing Industry. In Microbiology for Food and Health (pp. 51-92). Apple Academic Press.
  7. Verma, D.K., Mohapatra, B., Kumar, C., Bajwa, N., Kiran, K.S., Kimmy, G., Baldi, A., Patel, A.R., Singhal, B., Niamah, A.K. and Srivastav, P.P., 2019. Molecular Techniques for Detection of Foodborne Pathogens: Salmonella and Bacillus cereus. In Microbiology for Food and Health (pp. 231-296). Apple Academic Press.
  8. 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
  9. Deepak Kumar Verma, Kimmy G., Pratibha Singhal, Rishika Vij, Dipendra Kumar Mahato, Ami Patel, and Prem Prakash Srivastav. 2018. Genetically Modified Organisms (GMOs) Produced Enzymes: Multifarious Applications in Food Manufacturing Industries. In: Bioprocess Technology in Food and Health: Potential Applications and Emerging Scope, Publisher: Apple Academic Press, Inc., [AAP]- CRC Press, pp.77-120
  10. Deepak Kumar Verma, Kimmy G., Alaa Kareem Niamah, Ami Patel, Rishika Vij, and Prem Prakash Srivastav. 2018. Potential Role of Food Microbial Communities (FMCs) in Different Food Production and Human Health. In: Bioprocess Technology in Food and Health: Potential Applications and Emerging Scope, Publisher: Apple Academic Press, Inc., [AAP]- CRC Press, pp.:121-172
  11. 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
  12. 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
  13. 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.
  14. 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.
  15. Ami Patel and Nihir Shah (2017). Chapter 1 Fermented Foods: An Overview In: Microorganisms 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
  16. 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
  17. Falguni Patra, Ami Patel and Nihir Shah (2017). 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
  18. Chandraprakash D. Khedkar, Shrikant D. Kalyankar, Ami R. Patel And Chaitali C. Khedkar (2017) Effect of Synbiotic-Assisted Modulation of Gastrointestinal Microbiota on Human Health. In: Nutrients in Dairy and Their Implications For Health And Disease. Watson, R.R., Collier R.J., & Preedy V.R. (Ed.), Academic Press, Elsevier, ISBN: 978-0-12-809762-5, Pages 223–236
  19. Ami Patel and Nihir Shah (2015). Chapter 15- Bioactive Components in Food Fermentation. In: Fermented Foods- Fermented Foods, Part I: Biochemistry and Biotechnology, Edited by Didier Montet and Ramesh C. Ray, CRC Press Pages 282–303, Print ISBN: 978-1-4987-4079-1, eBook ISBN: 978-1-4987-4081-4, DOI: 10.1201/b19872-16

Publications

  1. Utama, G.L., Dio, C., Sulistiyo, J., Chye, F.Y., Lembong, E., Cahyana, Y., Verma, D.K., Thakur, M., Patel, A.R. and Singh, S., 2021. Evaluating comparative β-glucan production aptitude of Saccharomyces cerevisiae, Aspergillus oryzae, Xanthomonas campestris, and Bacillus natto. Saudi Journal of Biological Sciences.
  2. Banwo, K., Olojede, A.O., Adesulu-Dahunsi, A.T., Verma, D.K., Thakur, M., Tripathy, S., Singh, S., Patel, A.R., Gupta, A.K., Aguilar, C.N. and Utama, G.L., 2021. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends. Food Bioscience, p.101320.
  3. Tripathy, Soubhagya, Deepak Kumar Verma, Mamta Thakur, Ami R. Patel, Prem Prakash Srivastav, Smita Singh, Mónica L. Chávez-González, and Cristobal N. Aguilar. “Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19.” Frontiers in Nutrition 8 (2021): 245.
  4. Deepak Kumar Verma, Ami R. Patel, Mamta Thakur, Smita Singh, Soubhagya Tripathy, Prem Prakash Srivastav, Mónica L. Chávez-González, Alok Kumar Gupta, Cristobal Noe Aguilar. (2021) A review of the Composition and Toxicology of Fructans, and Their Applications in Foods and Health. Journal of Food Composition and Analysis, 103884, ISSN 0889-1575, https://doi.org/10.1016/j.jfca.2021.103884.
  5. Dinika, I., Verma, D. K., Balia, R., Utama, G. L., & Patel, A. R. (2020). Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends. Trends in Food Science & Technology.103:57-67
  6. Kumar Verma, D., Kareem Niamah, A., Patel, A.R., Thakur, M., Singh Sandhu, K., Chávez-González, M.L., Shah, N., Noe Aguilar, C. (2020). Chemistry and Microbial Sources of Curdlan with Potential Application and Safety Regulations as Prebiotic in Food and Health, Food Research International, 133: 109136.
  7. Ami R. Patel, Pooja Thakkar, Hasmukh Modi (2019) Probiotics in Food and Health – Current Perspective. Annals. Food Science and Technology, 20(4): 260-267
  8. Thakkar, P. Ami Patel, Hasmukh A. Modi, Jashbhai B. Prajapati. (2019). Hypocholesterolemic Effect of Potential Probiotic Lactobacillus fermentum Strains Isolated from Traditional Fermented Foods in Wistar Rats. Probiotics and Antimicrobial Proteins, 12, 1002–1011, doi: https://doi.org/10.1007/s12602-019-09622-w
  9. Ami Patel, Rashmi Gadhavi (2019) Novel Solidifying and Gelling Agents – Source, Properties and Prospective Application. Current Trends in Biotechnology and Pharmacy, 13(4):427-437
  10. Nihir P. Shah, Ami R. Patel. (2019) Prospective utilization of valuable dairy by- product: whey. Annals. Food Science and Technology, 20(2): 260-267
  11. Sambhaji D. Nalkar, Ami R. Patel, ChandraprakashV.Bhambure, Shrikant D. Kalyankar, Chandraprakash.D. Khedkar. (2019) Studies on suitability of incorporating probiotics in mango-based Kulfi- a popular indian frozen dessert. Annals. Food Science and Technology, 19(4): 714-721
  12. Agnieszka Saeid and Ami Patel (2019) Valorization of ash and spent mushroom substrate via solid-state solubilization by Acidithiobacillus ferrooxidans. Waste Management 87:612-620
  13. Mladenova, Irena, Olga Grekova, D. Kirova, D. Petrov, and Ami Patel. 2018. Investigations of families of patients diagnosed with gastric carcinoma in Bulgaria. Clinical Epidemiology and Global Health ISSN 2213-3984, https://doi.org/10.1016/j.cegh.2018.06.002.
  14. 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
  15. 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)
  16. 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
  17. Thakkar P., Patel A., Modi H.A., and Prajapati J.B. (2018) Evaluation of Antioxidative, Proteolytic and ACE Inhibitory Activities of Potential Probiotic Lactic Acid Bacteria Isolated from Traditional Fermented Food Products. Acta Almentaria. 47 (1), pp. 113–121 (2018), DOI: 10.1556/066.2018.47.1.14
  18. Thakkar P., Vaghela B., Patel A., Modi H.A., and Prajapati J.B. (2018) Formulation and shelf life study of a whey-based functional beverage containing orange juice and probiotic organisms. International Food Research Journal, 25(4): 1675-1681s
  19. Irena Mladenova- Hristova, Olga Grekova, Ami Patel. (2017) Zoonotic potential of Helicobacter spp. Journal of Microbiology, Immunology and Infection. 50: 265-269.
  20. Patel A.R. (2017) Probiotic fruit and vegetable juices- recent advances and future perspective. International Food Research Journal. 24(5): 1850-1857
  21. 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.
  22. 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
  23. Ami Patel, J.B. Prajapati (2016). Partial characterization of exopolysaccharides obtained from novel isolates of Weissella Spp. Indian Journal of Dairy Science 69(3).310-315
  24. 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.
  25. Gadhiya D., Patel A., Prajapati J.B. (2015) Current Trend and Future Prospective of Functional Probiotic Milk Chocolates and Related Products–a Review. Czech Journal of Food Sciences 33 (4), 295-301
  26. Ami Patel, J.B. Prajapati (2015). Biological properties of Xylooligosaccharides as an emerging prebiotic and future perspective. Current Trends in Biotechnology and Pharmacy, 9 (1) 472-480
  27. 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.
  28. Patel A, Shah N. (2014) Potentials of probiotics in the treatment of food allergy – a review. Czech Journal of Food Sciences, 32: 205–212.
  29. 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
  30. Patel A, Prajapati J.B. (2013) Food and health applications of exopolysaccharides produced by lactic acid bacteria. Adv Dairy Res 1:107. doi: 10.4172/2329-888X.1000107
  31. 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.
  32. 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. Biomedical and Environmental Science, 26(9): 759-764
  33. 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
  34. 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. 4(1): 81–84.
  35. Patel, A., Shah, N. and Prajapati, J.B., 2014. Clinical application of probiotics in the treatment of Helicobacter pylori infection—A brief review. Journal of Microbiology, Immunology and Infection, 47(5), pp.429-437.
  36. Patel A, Prajapati J.B. and Nair B. M. (2012) Methods for isolation, characterization and Identification of probiotic bacteria to be used in functional foods. International Journal of Fermented Foods, 1 (1): 1-13.
  37. Ami Patel, Cecilia Lindström, Arti Patel, JB Prajapati, Olle Holst. (2012) Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods. International Journal of Fermented Foods, 1(1):87-101.
  38. A.R.Patel, N.P. Shah and J.B. Prajapati. (2012) Antibiotic resistance profile of lactic acid bacteria and their implications in food chain. World Journal of Dairy & Food Science, 7 (2): 202-211.
  39. 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.
  40. V. Vadivel, Ami Patel and H K Biesalski.(2012) Effect of traditional processing methods on the antioxidant, α-amylase and α-glucosidase enzyme inhibition properties of sesbania sesban merrill seeds. Cyta – Journal of food,10(2):128-136, DoI: 10.1080/19476337.2011.601427
  41. Patel Ami and Prajapati JB. (2010) Effect of sewage sludge hygienised through irradiation used as manure on the microflora of soil and root crops. Ecology, Environment & Conservation. 16 (3): pp. 401-406.
  42. Patel Ami and Prajapati JB. (2010) Microbiological Tests to Judge the Quality and Shelf-life of Fermented Food Products’ Processed Food Industry, pp: 24-28.