Items where Author is "Roopa, B. S."

Divya, P. M. and Roopa, B. S. and Manusha, C. and Prema, B. (2023) A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60. pp. 441-452. ISSN 0022-1155

Sharanappa, T. T. and Chetana, R. and Roopa, B. S. and Suresh Kumar, G. (2021) Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates. LWT - Food Science and Technology, 142. p. 111005. ISSN 0023-6438

Veeranna, H. and Dinta, Sebastian and Juvvi, P. and Roopa, B. S. and Venkatesh Murthy, K. and Chetana, R. (2021) Functional hard-boiled candy formulation employing Plackett Burman design. Indian Journal of Traditional Knowledge, 20 (1). pp. 230-236.

Rajashri, K. and Roopa, B. S. and Negi, P. S. and Rastogi, N. K. (2020) Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water. Journal of Food Processing and Preservation. p. 2.

Vijaykrishnaraj, M. and Roopa, B. S. and Prabhasankar, P. (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry, 211. pp. 715-725.

Ms, Shana and Sridhar, R. and Roopa, B. S. and Varadaraj, M. C. and Vijayendra, S. V. N. (2015) Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent. Journal of Food Science and Technology, 52 (11). pp. 7486-7492. ISSN 0022-1155

Roopa, B. S. and Suvendu, Bhattacharya (2014) Mango gels: Characterization by small-deformation stress relaxation method. Journal of Food Engineering, 131. pp. 38-43.

Anil, Babu and Vijayalakshmi, N. S. and Roopa, B. S. and Vishalakshi, V. and Gopala Krishna, A. G. (2013) Effect of frying media and packaging materials on shelf life of tengolalu-a deep fat fried snack. Wudpecker Journal of Food Technology, 1 (3). 34 -47.

Roopa, B. S. (2011) Role of alginate in gel formation: Characterization and applications for developing textured products. PhD thesis, University of Mysore.

Roopa, B. S. and Suvendu, Bhattacharya (2010) Alginate Gels: II. Stability At Different Processing Conditions. Journal of Food Process Engineering, 33. pp. 466-480.

Roopa, B. S. and Suvendu, Bhattacharya (2010) Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. LWT - Food Science and Technology, 43 (9). pp. 1403-1408.

Roopa, B. S. and Suvendu, Bhattacharya (2009) Alginate gels: Rupture characteristics as a function of the conditions of gel formation. Journal of Food Engineering, 91 (3). pp. 448-454. ISSN 0260-8774

Roopa, B. S. and Suvendu, Bhattacharya (2009) Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44. pp. 2583-2589.

Roopa, B. S. and Pritam, Mazumder and Suvendu, Bhattacharya (2009) Fracture Behavior And Mechanism Of Puffed Cereal During Compression. Journal of Texture Studies, 40. pp. 157-171.

Roopa, B. S. and Suvendu, Bhattacharya (2008) Alginate gels: I. Characterization of textural attributes. Journal of Food Engineering, 85 (1). pp. 123-131.

Pritam, Mazumder and Roopa, B. S. and Suvendu, Bhattacharya (2007) Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering, 79 (2). pp. 511-516.

Ravi, R. and Roopa, B. S. and Suvendu, Bhattacharya (2007) Texture evaluation by uniaxial compression of some snack foods. Journal of Texture Studies, 38 (1). pp. 135-152.

Nidhi, Yadav and Roopa, B. S. and Suvendu, Bhattacharya (2006) Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs. Journal of Food Process Engineering, 29 (3). pp. 234-252.