Items where Author is "Pratape, V. M."

Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. and Narasimha, H. V. (2015) Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars. Journal of Food Science and Technology, 52 (3). pp. 1552-1560. ISSN 0022-1155

Girish, T. K. and Pratape, V. M. and Prasada Rao, U. J. S. (2012) Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products. Food Research International, 46. pp. 370-377.

Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. and Vasudeva, Singh (2012) Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131. pp. 462-468.

Sreerama, Y. N. and Sashikala, V. B. and Pratape, V. M. (2012) Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension. Food Chemistry, 133. pp. 156-162. ISSN 0308-8146

Sreerama, Y. N. and Dennis, A. Neelam and Sasikala, V. B. and Pratape, V. M. (2010) Distribution of Nutrients and Antinutrients in Milled Fractions of Chickpea and Horse Gram: Seed Coat Phenolics and Their Distinct Modes of Enzyme Inhibition. Journal of Agricultural and Food Chemistry, 58. pp. 4322-4330.

Sreerama, Y. N. and Sashikala, V. B. and Pratape, V. M. (2010) Variability in the Distribution of Phenolic Compounds in Milled Fractions of Chickpea and Horse Gram: Evaluation of Their Antioxidant Properties. Journal of Agricultural and Food Chemistry, 58 (14). pp. 8322-8330.

Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. (2009) Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes. Journal of Food Engineering, 92 (4). pp. 389-395. ISSN 0260-8774

Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. (2009) Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments. LWT - Food Science and Technology, 42 (1). pp. 44-49. ISSN 0023-6438

Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. (2008) Evaluation of different methods of detoxification of khesari (Lathyrus sativus)Sashikala. Journal of Food Science and Technology, 45 (1). pp. 78-80.

Sreerama, Y. N. and Sasikala, V. B. and Pratape, V. M. (2008) Nutritional implications of recently developed techniques of storage and pest control. Food Chemistry, 108 (3). pp. 891-899.

Hampapura, V. Narasimha and Ramakrishnaiah, N. and Pratape, V. M. (2007) Milling of Pulses. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Pavithra, M. B. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2006) Effect of processing on functional properties and product making quality of horse gram flour. Journal of Food Science and Technology (India), 43 (4). pp. 430-433.

Pratape, V. M. and Narasimha, H. V. (2005) Influence of pretreatment and grinding machine on suitability of Bengalgram flour(Besan) for preparation of sev. Journal of Food Science and Technology (India), 42 (2). pp. 127-130.

Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2004) Mini Dhal Mill - an appropriate technology for Indian rural areas for processing of pulses. Journal of Rural Technology, 1 (2). pp. 87-90.

Ramakrishnaiah, N. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2004) Value addition to by-products from dhal milling industry in India. Journal of Food Science and Technology, 41 (5). pp. 492-496.

Narasimha, H. V. and Ramakrishnaiah, N. and Pratape, V. M. and Sasikala, V. B. and Narasimhan, K. S. (2002) Milling and storage of pulses in India. Indian Food Industry, 21 (6). pp. 32-39.

Pratape, V. M. and Narasimha, H. V. (1994) Processing of Soybean for Use as Dhal. Journal of Food Science and Technology, 31 (5). pp. 423-425.

Kurien, P. P. and Ramakrishnaiah, N. and Pratape, V. M. (1993) A method for separation of pearled pigeon pea grains from whole grains based on differences in their bouncing properties. Research and Industry, India, 38 (2). 77-82, 9 ref..

Pratape, V. M. and Kurien, P. P. (1986) Studies on puffing of Bengal gram. I. Journal of Food Science and Technology, 23 (3). 127-130, 9 ref..