Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2023

Article

Aashitosh, A. Inamdar and Suresh, D. Sakhare and Shivakumara, M. and Prabhasankar, P. (2023) Effect of hydrothermal pre‑treatment and development of non‑stone chakki atta. Journal of Food Measurement and Characterization.

Aliaa, M.A. Hashem and Suresh, D. Sakhare and Tanaji, G. Kudre (2023) Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies. Biocatalysis and Agricultural Biotechnology, 51. p. 102761.

Amrita, Ray and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science. pp. 1-11.

Amrita, Ray and Ashwin, Kumar and Matche, R. S. and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Effect of heat treatments on quinoa germ quality and its storage study. Journal of Food Science and Technology, 60 (7). pp. 2023-2030. ISSN 0022-1155

Amrita, Ray and Suresh, D. Sakhare and Alok, K. Srivastava (2023) Novel nutrient dense quinoa fractions: physical, functional, thermal and rheological characterisation for potential industry application. International Journal of Food Science and Technology, 58. pp. 6530-6540.

Anjali, Rana and Oorjitha, Dogiparthi and Suresh, D. Sakhare and Sathyendra Rao, B. V. and Aashitosh, A. Inamdar (2023) Study on the utilization of by‑products of wheat milling industry for the development of biodegradable plates. Journal of Food Science and Technology, 60 (7). pp. 2042-2049. ISSN 0022-1155

Ashwath Kumar, K. and Vanitha, T. and Sudha, M. L. and Meena Kumari, P. and Vijayanand, P. and Prabhasankar, P. (2023) Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition. International Journal of Food Science and Technology, 58. pp. 116-12.

Neha Uttam, Adgunkar and Shweta, Padte and Joshua Vimal Raj, G. and Govindaraju, K. and Sourav, Kumar (2023) Isolation, characterization, and utilization of wheat bran protein fraction for food application. Journal of Food Science and Technology, 60 (2). pp. 464-473. ISSN 0022-1155

Nidhi, Singh and Sudha, M. L. (2023) Natural food flavours: a healthier alternative for bakery industry—a review. Journal of Food Science and Technology. ISSN 0022-1155

Pinchu Elizabath, Thomas and Saravanan, M. and Prabhasankar, P. (2023) Virgin coconut oil oleogel: gelation mechanism, rheological, structural and thermal properties. International Journal of Food Science and Technology, 58. pp. 1434-1443.

Shivani, Sharma and Tamilselvan, T. and Mohammad, Shakeb and Prabhasankar, P. (2023) Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics. Journal of the Science of Food and Agriculture, 103. pp. 2681-2689. ISSN 0022-5142

Sudha, M. L. and Priyanka, R. (2023) Fruit and Vegetable Waste (by-Product) Utilization in Bakery Products-A Review. Novel Techniques in Nutrition and Food Science, 6 (5). pp. 636-644.

Sudha, M. L. and Umashankar, K. and Ashwath Kumar, K. and Giridhar, P. and Prabhasankar, P. (2023) Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent. International Journal of Food Science and Technology, 58. pp. 5134-5143.

Urvashi, Sahu and Theertha, D. P. and Nazeer, Maslad and Madhurya, Lokesh and Ezhilvendan, S. (2023) Physico‑chemical stress alters cuticular semiochemical secretions in the red flour beetle, Tribolium castaneum adults. Journal of Pest Science.

Vedika, Singh and Ashwath Kumar, K. and Naveen Kumar, J. K. and Prabhasankar, P. (2023) Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits. Journal of Food Measurement and Characterization, 17. pp. 895-903.

Walde, S. G. and Shivangi, Verma and Mahejibin, Khan and Mishra, B. N. (2023) Studies on efect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar). Journal of Food Science and Technology, 60 (2). pp. 528-53. ISSN 0022-1155

Thesis

Nivedha, K. (2023) Development of hypoglycaemic food enriched with Sesbania grandiflora bioactives and its biological validation. Doctoral thesis, Central Food Technological Research Institute.

Pinchu Elizabath, Thomas (2023) Structuring of virgin coconut oil based oleogel and its application in bakery products. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Ahana Nazar, P (2023) Effect of organic acids on rheological and physico-chemical properties of wheat flour and bread. [Student Project Report] (Submitted)

Amalendu, R (2023) Preparation and characterisation of chapatti from bajra flour enriched with Phylanthus niruri. [Student Project Report] (Submitted)

Anitha Tendulkar, C. M (2023) Development of gluten-free waffles. [Student Project Report] (Submitted)

Aswin Bhaskar, T. (2023) Modification of wheat starch using different milling techniques and its impact in cookies preparation. [Student Project Report] (Submitted)

Atul, S (2023) Modification of wheat starch by using different milling techniques and its impact in bread preparation. [Student Project Report] (Submitted)

Bharath, J (2023) Development of gluten free products using sourdough technology. [Student Project Report] (Submitted)

Dona, Jude (2023) Development and quality evaluation of rice analogues from wheat and black rice. [Student Project Report] (Submitted)

Kalandar, M (2023) Storage studies of different milled fraction in Vitamin D3 fortified wheat flour. [Student Project Report] (Submitted)

Manasa, C (2023) A study on improving the nutritional quality of millet-based baked product. [Student Project Report] (Submitted)

Nikita, Varma (2023) Effect of millet flour incorporation on the rheological characteristics of wheat flour and quality characteristics of cooking. [Student Project Report] (Submitted)

Pavitri, Upadhyay (2023) Characterization and development of protein enriched millet based sandwich cookies. [Student Project Report] (Submitted)

Pradeep, A (2023) Study of effects of valorized quinoa germ (Raw and defatted) on solvent retention capacity and cookie quality. [Student Project Report] (Submitted)

Shuvam, Chakraborty (2023) Modification of wheat flour and its application in food formulation. [Student Project Report] (Submitted)

Surya Mary, Thomas (2023) Preparation and characterization of oat-wheat muffin enriched with brahmi (Bacopa monnieri). [Student Project Report] (Submitted)

Swathi, Suresh (2023) Evaluation of the performance of pigmented wheat in steamed buns. [Student Project Report] (Submitted)