Items where Author is "Yella Reddy, S."

Article

Usha, Dharmaraj and Meera, M. S. and Yella Reddy, S. and Malleshi, N. G. (2015) Influence of hydrothermal processing on functional properties and grain morphology of finger millet. Journal of Food Science and Technology, 52 (3). pp. 1361-1371. ISSN 0022-1155

Pallavi, B. V. and Chetana, R. and Ravi, R. and Yella Reddy, S. (2015) Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of Food Science and Technology, 52 (3). pp. 1663-1669. ISSN 0022-1155

Chetana, R. and Aruna, P and Yella Reddy, S. (2015) Nutraceutical enriched Indian traditional chikki. Journal of Food Science and Technology, 52 (8). pp. 5138-5146. ISSN 0022-1155

Sudha, M. L. and Chetana, R. and Yella Reddy, S. (2014) Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology, 51 (12). pp. 3984-3990. ISSN 0022-1155

Umesh, Shankar Shetty and Yella Reddy, S. and Sakina, Khatoon (2014) Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification. Journal of Food Science and Technology, 51 (2). pp. 315-321. ISSN 0022-1155

Pallavi, B. V. and Chetana, R. and Yella Reddy, S. (2014) Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet. Journal of Food Science and Technology, 51 (1). pp. 158-162.

Biranchi, Bebarta and Jhansi, M. and Pranitha, K. and Yella Reddy, S. (2013) Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food Chemistry, 136 . pp. 889-894.

Chetana, R. and Yella Reddy, S. and Negi, P. S. (2013) Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder. Food and Nutrition Sciences, 4. pp. 276-281.

Shivakumar, K. M. and Chetana, R. and Yella Reddy, S. (2012) Preparation and Properties of Encapsulated Fat Powders Containing Speciality Fat and ώ/Pufa-Rich Oils. International Journal of Food Properties, 15. pp. 412-425. ISSN 1094-2912

Mounika, Chnadhapuram and Yella Reddy, S. (2012) Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis. Food Chemistry, 132. 216–221. ISSN 0308-8146

Mounika, C. and Yella Reddy, S. (2012) Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis. Journal of the American Oil Chemists' Society, 89. pp. 1691-1697. ISSN 0003-021X

Manisha, Guha and Umesh, Shankar Shetty and Yella Reddy, S. and Malleshi, N. G. (2011) Functional Properties of Slow Carbohydrate Digestible Rice Produced Adapting Hydrothermal Treatment. International Journal of Food Properties, 14. pp. 1305-1317. ISSN 1094-2912

Sampurna, S. and Yella Reddy, S. (2011) Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods. Food Science and Technology Research, 17 (3). 219 -226.

Chetana, R. and Yella Reddy, S. (2011) Preparation and quality evaluation of peanut chikki incorporated with flaxseeds. Journal of Food Science and Technology, 48 (6). pp. 745-749. ISSN 0022-1155

Dr., Nasirullah and Rizwan, Shariff and Umesha Shankara, Shetty and Yella Reddy, S. (2010) Development of chemically interesterified healthy coconut oil blends. International Journal of Food Science and Technology, 45. pp. 1395-1402.

Jeyarani, T. and Yella Reddy, S. (2010) Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend. Food Chemistry, 123. pp. 249-253.

Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.

Yella Reddy, S. (2010) Improving Plasticity of Milk Fat for Use in Baking by Fractionation. Journal of the American Oil Chemists Society, 87 (5). pp. 493-497.

Sandhya Rani, A.K. and Yella Reddy, S. and Chetana, R. (2010) Quality changes in trans and trans free fats/oils and products during frying. European Food Research and Technology.

Reena, M. B. and Yella Reddy, S. and Lokesh, B. R. (2009) Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil. European Journal of Lipid Science and Technology, 111. pp. 346-357.

June Odelia, Swer and Yella Reddy, S. (2008) Effect of sucrose mono-ester on rheology of chocolate. Journal of Food Science and Technology, 45 (5). pp. 447-449.

Rajni, Chopra and Yella Reddy, S. and Sambaiah, K. (2008) Structured lipids from rice bran oil and stearic acid using immobilized lipase from Rhizomucor miehei. European Journal of Lipid Science and Technology, 110. pp. 32-39.

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2006) Effect of sugar substitutes on moisture sorption characteristics of laddu, an Indian traditional sweet. Journal of Food Science and Technology (India), 43 (6). pp. 634-638.

Jeyarani, T. and Yella Reddy, S. (2005) Physicochemical Evaluation Of Vanaspati Marketed In India. Journal of Food Lipids, 12 (3). pp. 232-242.

Maheshwari, B. and Yella Reddy, S. (2005) Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate. Journal of the Science of Food and Agriculture, 85 (1). pp. 135-140.

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2004) Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes. European Food Research and Technology, 220. pp. 136-141.

Chetana, R. and Yella Reddy, S. (2004) Development of Wadian – A Traditional Savory with Defatted Soya. Journal of Rural Technology, 1 (4). pp. 178-181.

Chetana, R. and Manohar, B. and Yella Reddy, S. (2004) Process optimisation of Gulab jamun, an Indian traditional sweet,using sugar substitutes. European Food Research and Technology, 219. pp. 386-392.

Chetana, R. and Krishnamurthy, S. and Yella Reddy, S. (2004) Rheological behavior of syrups containing sugar substitutes. European Food Research and Technology, 218. pp. 345-348.

Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..

Yella Reddy, S. and Jeyarani, T. (2001) Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemists' Society, 78 (6). 635-640, 19 ref..

Yella Reddy, S. and Nalinakshi, M. and Chetana, R. (1999) Fully hydrogenated vegetable oil as a stabilizer for low fat butter spreads. Journal of Food Lipids, 6 (3). 245-259, 20 ref..

Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..

Dimick, P. S. and Yella Reddy, S. and Ziegler, G. R. (1996) Chemical and thermal characteristics of milk fat fractions isolated by a melt crystallization. Journal of the American Oil Chemists' Society, 73 (12). pp. 1647-1652. ISSN 0003-021X

Chetana, R. and Yella Reddy, S. and Prabhakar, J. V. (1996) Effect of fat and emulsifiers on texture of chiroti - an Indian traditional sweetmeat. Journal of Food Science and Technology, 33 (6). 474-478, 12 ref.. ISSN 0022-1155

Full, N. A. and Yella Reddy, S. and Dimick, P. S. and Ziegler, G. R. (1996) Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5). pp. 1068-1072.

Jeyarani, T. and Yella Reddy, S. and Prabhakar, J. V. (1996) Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection. Journal of Food Science and Technology, 33 (2). 116-120, 16 ref.. ISSN 0022-1155

Yella Reddy, S. and Full, N. A. and Dimick, P. S. and Ziegler, G. R. (1996) Tempering method for chocolate containing milk-fat fractions. Journal of the American Oil Chemists' Society, 73 (6). pp. 723-727. ISSN 0003-021X

Yella Reddy, S. and Prabhakar, J. V. (1994) Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter. Journal o fthe American Oil Chemist's Society, 71 (2). pp. 217-219.

Yella Reddy, S. and Prabhakar, J. V. (1994) Confectionery fat from phulwara (Madhuca butyracea) butter. Fett Wissenschaft Technologie, 96 (10). 387-390, 16 ref..

Yella Reddy, S. and Prabhakar, J. V. (1994) Effect of Ingredients and Processing Conditions on Fat Absorption and Texture of Mysorepak. Journal of Food Science and Technology, 31 (1). pp. 44-48. ISSN 0022-1155

Yella Reddy, S. and Prabhakar, J. V. (1994) Effect of ingredients and processing conditions on fat absorption and texture of mysorepak. Journal of Food Science and Technology, 31 (1). 44-48, 5 ref.. ISSN 0022-1155

Yella Reddy, S. and Prabhakar, J. V. (1990) Cocoa butter substitutes from sal (Shorea robusta) fat. International Journal of Food Science and Technology, 25 (6). pp. 711-717.

Yella Reddy, S. and Prabhakar, J. V. (1989) Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter. Food Chemistry, 34 (2). pp. 131-139.

Yella Reddy, S. and Prabhakar, J. V. (1989) Effect of triglycerides containing 9,10-dihydroxystearic acid on polymorphism of sal (Shorea robusta) fat. Journal of the American Oil Chemists' Society, 66 (6). pp. 805-808. ISSN 0011-3891

Yella Reddy, S. and Prabhakar, J. V. (1987) Isolation of 9,10-dihydroxystearic acid from sal (Shorea robusta) fat. Journal of the American Oil Chemists' Society, 64 (1). 97-99, 11 ref..

Thesis

Yella Reddy, S. (1988) Studies on modification of fats of tree-origin for use in confectionery. Doctoral thesis, Central Food Technological Research Institute.