Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2024

A

Aishwarya, Praveen and Veeranna, H. and Nagarajan, S. and Matche, R. S. and Sachin, R. Chaudhari (2024) Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life. Food Chemistry, 461. p. 140839.

Amrita, Ray and Bilal MK., Muhammed Muneer and Suresh, D. Sakhare (2024) Analysis of quinoa roller millstreams: Physical, chemical, and functional properties. Journal of Cereal Science, 117. p. 103890.

Anvit Sampath, Rao (2024) Utilization of adsorbent technique for enhancement of refrying oil quality of cooking oil in frybread preparation. [Student Project Report] (Submitted)

Arushi, Bhaskar (2024) Flour Quality Requirements for Cookies. [Student Project Report] (Submitted)

Ashwin Kumar, M. S. and Amrita, Ray and Suresh, D. Sakhare (2024) Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour. Journal of Cereal Science, 116. pp. 1-8.

Aswani, S and Varsha, T. S and Mr, Krishnaprasad and Agritha, C (2024) Starch based emulsion as a fat replacer in baking application. [Student Project Report] (Submitted)

Athira, S. (2024) Influence of particle size on physical, mechanical, thermal and morphological properties of biodegradable cutlery. [Student Project Report] (Submitted)

B

Balasubramanyam, P. C. and Ms., Pooja and Sudev, V. S. (2024) Development of functional wheat based extruded products enriched with leafy vegetables: Impact of microwave vacuum assisted drying. [Student Project Report] (Submitted)

C

Chetan, G. (2024) Quality analysis and production of millet cookies. [Student Project Report] (Submitted)

D

Dharshini Devi, S. (2024) Synthesis of nanocellulose from waste using natural deep eutectic solvents (nades) and its impact on pickering emulsion based fat replacer in bakery products. [Student Project Report] (Submitted)

H

Hemanth, K. A. (2024) Development of functional oleogels with hemp seed oil using a binary gelator system and its application as partial fat replacer in chocolate. [Student Project Report] (Submitted)

Hemanth, P. M. (2024) The Impact of Coatings on Improving the Properties of Biodegradable Cutlery. [Student Project Report] (Submitted)

J

Jayashree, R (2024) Storage Study Of Bioactive Enriched Refined Wheat Flour with Onion Peel. [Student Project Report] (Submitted)

Jorjina Joy, C (2024) Effect of inulin on the pasting, textural, and rheological properties of wheat starch / flour. [Student Project Report] (Submitted)

K

Krithika, S. (2024) Development of functional edible coatings Based on natural deep eutectic solvents (Nades) to reduce bread staling. [Student Project Report] (Submitted)

Kumbhar Amruta, Ajit (2024) Studies Of Effect of Grinding Variations On Acrylamide Content Of Baked Food. [Student Project Report] (Submitted)

M

Madhushree, Padmaiah and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2024) Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies. International Journal of Food Science and Technology, 59. pp. 160-169.

Mamindla, Swarna (2024) Influence of combination of teff flour and ragi flour on the quality characteristics of cookies. [Student Project Report] (Submitted)

Mane Anuja, Abasaheb (2024) Studies of Effect of Grinding Variations on Acrylamide Content of Fried Food. [Student Project Report] (Submitted)

Manisha, Toshiniwal (2024) Development of Little Millet Pancake. [Student Project Report] (Submitted)

P

Pallavi, B. V. and Harish Prashanth, K. V. and Aashitosh, A. Inamdar (2024) Impact of different milling techniques towards vitamin D3 fortification in wheat flour. Journal of Food Science and Technology. ISSN 0022-1155

Pooja, J. Rao and Sudha, M. L. and Manoj, P. and Seema, Mudhol and Kaila Nova, Henna Jemimah and Gopika, G. and Ashwini, S. and Muthukumar, S. P. (2024) Nanoencapsulation-mediated curcumin and its incorporation in nutraceutical cookies: Cell viability, bioavailability, and anti-inflammatory activity studies. Industrial Crops & Products, 218. p. 119009.

R

Ravina, Patidar (2024) Studies of stability assessment and storage study for garlic skin incorporated wheat flour. [Student Project Report] (Submitted)

S

Sai Dharshini, S. and Sudha, M. L. and Meera, M. (2024) Revolutionizing nutrition: Exploring the transformative impact of amaranth integration on composite millet flakes. Food and Humanity, 3. p. 100421.

Sandipa, Sarkar and Jeyarani, T. and Sudha, M. L. (2024) Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits. Journal of Food Science and Technology, 61 (9). pp. 1767-1777. ISSN 0022-1155

Shobana, S (2024) Development of rice analogues from wheat and black rice: rheological properties and quality evaluation. [Student Project Report] (Submitted)

Shrutika Rohidas, Khandagale (2024) Development of gluten-free ready to bake brownie premix. [Student Project Report] (Submitted)

Sonali, Rai (2024) Millet blended omega-3 enriched Indian dough nuts. [Student Project Report] (Submitted)

Sreechithra, T. V. and Amrita, Ray and Suresh, D. Sakhare (2024) Effect of a novel high-fibre component from quinoa on the properties of bread-making. International Journal of Food Science and Technology, 59. pp. 6421-6430.

Suchitra, V. R. (2024) Development of functional bigel and its application as a fat replacer in bakery applications. [Student Project Report] (Submitted)

Sufi, Ruksaar (2024) Development of traditional ingredient-based cookies for lactating women. [Student Project Report] (Submitted)

T

Tamilselvan, T. and Saravanan, M. and Prabhasankar, P. (2024) Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread. Innovative Food Science and Emerging Technologies (2024), 98. p. 103860.

V

Veeranna, H. and Aashitosh, A. Inamdar (2024) Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review. Food Control, 162. p. 110437.

Veeranna, H. and Aashitosh, A. Inamdar (2024) Valorization and the potential use of garlic (Allium sativum L.) skin in food industries. Food and Humanity, 3. p. 100437.

Vidhyalakshmi, R. and Prabhasankar, P. and Muthukumar, S. P. and Prathima, C. and Meera, M. S. (2024) The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants. Food Research International, 183. p. 114186.

Vidyashree, H. N (2024) Influence of rice bean flour incorporation on the rheological, physico-chemical & sensory properties of pizza base. [Student Project Report] (Submitted)

Y

Yamuna, P. (2024) Development of novel bakery and confectionery formulation for autism children. [Student Project Report] (Submitted)