Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2017

A

Aashitosh, A. Inamdar (2017) Studies on the influence of processing variations and pretreatment to Indian wheat on the quality of atta (whole wheat flour). Doctoral thesis, University of Mysore.

Aashitosh, A. Inamdar and Prabhasankar, P. (2017) Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta) and its Chapati Making Quality. Journal of Food Processing and Preservation, 41. pp. 1-11.

Abhay Kumar, N. and Prasada Rao, U. J. S. and Jeyarani, T. and Indrani, D. (2017) Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake. Journal of Texture Studies, 48. pp. 439-449. ISSN 0022-4901

Abhishek, Panwar (2017) Value addition of wheat based waffle with composite multi-millet flours: Evaluation of nutritional and storage properties. [Student Project Report] (Submitted)

Aditi, Mahapatra and Shashirekha, M. N. and Sudha, M. L. (2017) Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits. Journal of Texture Studies, 48. pp. 231-240. ISSN 0022-4901

Alladi, Israel Raj (2017) Development of Millet Based Gluten Free Crackers and Their Validation. [Student Project Report] (Submitted)

Amrita, Ray and Indrani, D. (2017) Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta. Food Measurement, 11. pp. 660-666.

Anand, Chetter (2017) Treatments to improve functionality of wheat flour for cakes. Masters thesis, Central Food Technological Research Institute.

Ashmita, Singh (2017) Roller milling of grains for the development of gluten free semolina and its product making properties. [Student Project Report] (Submitted)

Ashwath Kumar, K. and Aashitosh, A. Inamdar (2017) Skill Development Initiative- Food Industry Perspective. Indian Food Industry, 36 (3). pp. 36-46.

Asongni Djeukeu, W. and Gouado, I. and Leng, Marlyse S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2017) Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. Food Measurement, 11. pp. 1421-1429. ISSN 0022-1155

B

Beena, Joshi (2017) Gluten free pasta- millet based. [Student Project Report] (Submitted)

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.

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.

Bineeta, Ghosh (2017) Effect of Barley Semolina on Physicochemical, Rheological and Instant Rava Idli making properties of Wheat Semolina. [Student Project Report] (Submitted)

Bingi Akshata, Mukund Sangeeta (2017) Studies on development of Gluten free Eggless pancake. [Student Project Report] (Submitted)

C

Chaitra, P. Uthappa (2017) Rheological Characterisation And Waffle Making Quality Of Composite Multi-Millet Flour. [Student Project Report] (Submitted)

Chetule Rashmi, Bhaurao (2017) Techno-economical Role of Damaged Starch in Various Bakery Products. Masters thesis, Central Food Technological Research Institute.

D

Darshan, N. M. (2017) Development of instant multigrain rava idli mix. [Student Project Report] (Submitted)

Deepa, C. and Swati, Sarabhai and Prabhasankar, P. and Umesh Hebbar, H. (2017) Effect of Micronization of Maize on Quality Characteristics of Pasta. Cereal Chemistry, 94 (5). pp. 840-846. ISSN 0009-0352

G

Gajender, Sharma (2017) Development and Evaluation of Fermented Wheat Germ Product. [Student Project Report] (Submitted)

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.

H

Hemavathi, K. and Abhilash, H. S. and Amudha, Senthil and Veeranna, H. and Sourav, Kumar (2017) Physico-Chemical and Nutritional Evaluation of Wheat Germ Dosa. Asian Journal of Science and Technology, 8 (8). pp. 5205-5212.

M

Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted)

Mohan Kumar, B. V. and Prasada Rao, U. J. S. and Prabhasankar, P. (2017) Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy. Food and Agricultural Immunology, 28 (5). pp. 888-903.

Mr, Tirupati (2017) Development of Low GI Atta and study of its chapathi making characteristics. [Student Project Report] (Submitted)

Ms, Meenu (2017) Influence of Jackfruit and Seed in Bakery Product Processing. [Student Project Report] (Submitted)

N

Namitha, H. (2017) Shelf Stable Multigrain Bakery Products. Masters thesis, Central Food Technological Research Institute.

O

Ogunsakin, A. O. and Vanajakshi, V. and Anu Appaiah, K. A. and Vijayendra, S. V. N. and Walde, S. G. and Banwo, K. and Sanni, A. I. and Prabhasankar, P. (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT - Food Science and Technology, 82. pp. 326-334. ISSN 0023-6438

R

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2017) Starch digestibility and glycemic index of Paranthas supplemented with Citrus maxima (Burm.) Merr. fruit segments. Journal of Food Science and Technology, 54 (13). pp. 4370-4377. ISSN 0022-1155

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2017) Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments. Food Chemistry, 237. pp. 957-965. ISSN 0308-8146

S

Sarima, V. R. (2017) Effect of Sprouting on Pearl Millet and Finger Millet Based Cookies. [Student Project Report] (Submitted)

Sayali, Pande and Suresh, D. Sakhare and Bhosale, M. G. and Haware, D. J. (2017) Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making quality. Journal of Food Science and Technology, 54 (11). pp. 3451-3458. ISSN 0022-1155

Shivani, Jadon (2017) Processing of high protein semolina for the development of high protein instant rava idli mix. [Student Project Report] (Submitted)

Sinjitha, S. Nambiar and Ms, Ashwini and Nandini, P. Shetty and Ravi, R. and Prabhasankar, P. (2017) Changes in Properties of Muffins Incorporated with Emblica Officinalis Fruit Osmodehydrated with Fructooligosaccharide. Journal of Food Processing and Preservation, 41. pp. 1-9.

Sowmya, Poorigali Raghavendra and Prabhasankar, P. and Arathi, K. and Baskaran, V. and Rangaswamy, Lakshminarayana (2017) Astaxanthin from shrimp efficiently modulates oxidative stress and allied cell death progression in MCF-7 cells treated synergistically with β-carotene and lutein from greens. Food and Chemical Toxicology, 106. pp. 58-69. ISSN 0278-6915

Suresh, D. Sakhare and Prabhasankar, P. (2017) Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological And Bread Making Properties of Wheat Flour Doughs. Journal of Food Processing and Preservation, 41. pp. 1-9.

Suresh, D. Sakhare and Prabhasankar, P. (2017) Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour. Journal of Food Measurement and Characterization, 11. pp. 1315-1325.

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj (2017) Evaluation of roller milling potential of amaranth grains. Journal of Cereal Science, 73. pp. 55-61.

Swamysajjan, D.R. (2017) Study on evaluation and standardization of nutritionally dense product vegan whitener made from the by Product of wheat milling process. [Student Project Report] (Submitted)

Swati, Sarabhai (2017) Gluten free ingredients and its variants in bakery products and their validation. Doctoral thesis, University of Mysuru.

Swati, Sarabhai and Sudha, M. L. and Prabhasankar, P. (2017) Rheological characterization and biscuit making potential of gluten free flours. Journal of Food Measurement and Characterization, 11. pp. 1449-1461.

T

Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2017) Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition. Journal of Food Measurement and Characterization, 11. pp. 1795-1803.

Thoithoi, Tongbram (2017) Development of high fiber and high protein traditional food (chapati) using industrial by-products. [Student Project Report] (Submitted)

V

Vasudevaiah, A. M. and Chaturvedi, A. and Ramalakshmi, K. and Indrani, D. (2017) Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology, 54 (7). pp. 1827-1836. ISSN 0022-1155

Vijaykrishnaraj, M. and Mohan Kumar, B. V. and Muthukumar, S. P. and Nawneet Kumar, K. and Prabhasankar, P. (2017) Antigen-Specific Gut Inflammation and Systemic Immune Responses Induced by Prolonging Wheat Gluten Sensitization in BALB/c Murine Model. Journal of Proteome Research, 16. pp. 3514-3528.