Items where Author is "Baby Latha, R."

Article

Chetana, R. and Bhavana, K. P. and Baby Latha, R. and Geetha, V. and Suresh Kumar, G. (2019) Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56 (6). pp. 3117-3125. ISSN 0022-1155

Shanthilal, J. and Baby Latha, R. and Navya, M. C. and Chakkaravarthi, A. and Suvendu, Bhattacharya (2018) Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. Journal of Food Science, 83 (3). pp. 648-660. ISSN 0022-1147

Chakkaravarthi, A. and Nagaprabha, P. and Punil Kumar, H. N. and Baby Latha, R. and Suvendu, Bhattacharya (2014) Jilebi 3: Effect of frying conditions on physical characteristics. Journal of Food Science and Technology, 51 (5). pp. 865-874. ISSN 0021-8561

Baby Latha, R. and Dr., Nasirullah (2014) Physico-chemical changes in rice bran oil during heating at frying temperature. Journal of Food Science and Technology, 51 (2). pp. 335-340. ISSN 0022-1155

Baby Latha, R. and Sukumar, Debnath and Sarmandal, C. V. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Lokesh, B. R. (2014) Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ. Journal of Food Science and Technology, 51 (1). pp. 124-129.

Baby Latha, R. and Dr., Nasirullah (2013) Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying. Current Nutrition & Food Science, 9 (2). pp. 144-150.

Pavithra, A. S. and Chetana, R. and Baby Latha, R. and Archana, S. N. and Bhat, K. K. (2013) Studies on soft centered coated snacks. Journal of Food Science and Technology, 50 (2). pp. 393-398. ISSN 0022-1155

Amit, K. Das and Baby Latha, R. and Pavithra, A. S. and Sakina, Khatoon (2013) Thermal degradation of groundnut oil during continuous and intermittent frying. Journal of Food Science and Technology, 50 (6). pp. 1186-1192. ISSN 0022-1155

Baby Latha, R. and Nagaprabha, P. and Bhat, K.K. and Suvendu, Bhattacharya (2012) Frying Characteristics of Cashew Splits. Journal of Food Process Engineering, 35 (2). pp. 250-263.

Dr., Nasirullah and Baby Latha, R. (2009) Preparation of Antioxidant Concentrates from Edible Vegetable Oilseed Cakes and Estimation of their Antioxidant Activity using DPPH. Journal of Lipid Science and Technology, 41 (1). pp. 10-14.

Dr., Nasirullah and Baby Latha, R. (2009) Storage Stability of Sunflower Oil with Added Natural Antioxidant Concentrate from Sesame Seed Oil. Journal of Oleo Science, 58 (9 ). pp. 453-459.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. Journal of Lipid Science & Technology, 38 (2). pp. 59-65.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. JLST, 38 (2). pp. 59-65.

Gopala Krishna, A. G. and Sakina, Khatoon and Baby Latha, R. (2004) Frying Performance Of Processed Rice Bran Oils. Journal of Food Lipids, 12 (1). pp. 1-11.

Baby Latha, R. and Bhat, K.K. (2004) Preparation of Soy Cereal Papad. Journal of Rural Technology, 1 (4). pp. 188-193.

Suvendu, Bhattacharya and Baby Latha, R. and Bhat, K. K. (2004) Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63 (2). pp. 135-139.

Baby Latha, R. and Bhat, K. K. and Suvendu, Bhattacharya (2002) Rheological behaviour of steamed rice flour dispersions. Journal of Food Engineering, 51 (2). 125-129, 11 ref..

Gopalakrishna, A. G. and Baby Latha, R. (2000) Effect of roasting of spices on the retention of active principles during storage. Indian Spices, 37 (3). pp. 19-21.

Indira, T. N. and Baby Latha, R. and Maya, Prakash (1999) Kinetics of deep-fat-frying of a composite product. Journal of Food Science and Technology, 36 (4). 310-315, 15 ref.. ISSN 0022-1155

Thesis

Baby Latha, R. (2014) Physical, Chemical and Biological Characteristics of Rice Bran Oil During Heating and Reheating Cycles. PhD thesis, University of Mysore.

Baby Latha, R. (2000) Effect of method of grinding on idli quality. Masters thesis, Central Food Technological Research Institute.