Items where Author is "Bharath Kumar, S."

Bharath Kumar, S. and Prabhasankar, P. (2020) Effect of Storage Conditions on Stability of Low Glycemic Index Noodles with Enzymatically Modified Ingredients. Akademik Gıda, 18 (2). pp. 105-115.

Ms, Vasundhra and Bharath Kumar, S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2018) Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation. Food Measurement, 12. pp. 94-104.

Bharath Kumar, S. and Prabhasankar, P. (2018) Shelf stability of low glycemic index noodles: its physico-chemical evaluation. Journal of Food Science and Technology, 55 (12). pp. 4811-4822. ISSN 0022-1155

Bharath Kumar, S. and Prabhasankar, P. (2017) Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization, 11. pp. 1174-1187.

Gaurav Kumar, Pal and Bharath Kumar, S. and Prabhasankar, P. and Suresh, P. V. (2017) Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. Journal of Food Measurement and Characterization, 11. pp. 939-947.

Bharath Kumar, S. and Prabhasankar, P. (2017) Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics. Akademik Gıda, 15 (3). pp. 211-221.

Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.

Vijaykrishnaraj, M. and Bharath Kumar, S. and Prabhasankar, P. (2015) Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9. pp. 76-85.

Rajam, R. and Bharath Kumar, S. and Prabhasankar, P. and Anandharamakrishnan, C. (2015) Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. Journal of Food Science and Technology, 52 (7). pp. 4029-4041. ISSN 0022-1155

Bharath Kumar, S. (2015) Modified Low Glycemic Index Ingredients in Wheat Based Food Processing. PhD thesis, University of Mysore.

Bharath Kumar, S. and Asha, M. R. and Maya, Prakash (2015) Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack. International Journal of Food Properties, 18 (11). pp. 2433-2441.

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52 (3). pp. 1404-1413. ISSN 0022-1155

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180. pp. 124-132.

Bharath Kumar, S. and Ravi, R. and Saraswathi, G. (2010) Optimization of Fruit Punch Using Mixture Design. Journal of Food Science, 75 (1). S1-S7.

Bharath Kumar, S. (2007) Optimization of Fruit Punch by Using Mixture Design. [Student Project Report]