Items where Division is "Food Engineering" and Year is 2003

A

Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. Journal of Food Engineering, 60 (1). pp. 89-98.

Atsushi, Miyagi and Subramanian, R. and Mitsutoshi, Nakajima (2003) Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils. Journal of the American Oil Chemists Society, 80 (9). pp. 927-932.

B

Barhate, R. S. and Subramanian, R. and Nandini, K. E. and Umesh Hebbar, H. (2003) Processing of honey using polymeric microfiltration and ultrafiltration membranes. Journal of Food Engineering, 60 (1). pp. 49-54.

J

Jincy, Mathew (2003) Applications of Irradiation in Food Processing. [Student Project Report]

K

Kalpesh, Agarwal (2003) Coated foods : Types of coating and processing methods. Masters thesis, Central Food Technological Research Institute.

Kalpesh, Agarwal (2003) Simulation studies on coating and development of coated food. [Student Project Report] (Submitted)

M

Manisha, Guha and Syed Zakiuddin, Ali. and Suvendu, Bhattacharya (2003) Screening of variables for extrusion of rice flour employing a Plackett-Burman design. Journal of Food Engineering, 57 (2). 135-144, 30 ref..

N

Nagaraj, Naveen and Narayan, A. V. and Srinivas, N. D. and Raghavarao, K. S. M. S. (2003) Microwave-field-assisted enhanced demixing of aqueous two-phase systems. Analytical Biochemistry, 312. pp. 134-140.

Nagesha, G. K. and Manohar, B. and Udaya Sankar, K. (2003) Enrichment of tocopherols in modified soy deodorizer distillate using supercritical carbon dioxide extraction. European Food Research and Technology, 217 (5). pp. 427-433.

Nagesha, G. K. and Subramanian, R. and Udaya Sankar, K. (2003) Processing of tocopherol and FA systems using a nonporous denser polymeric membrane. Journal of the American Oil Chemists Society, 80 (4). pp. 397-402.

Navin Kumar, Rastogi (2003) Kinetics and mass transfer during osmotic dehydration of foods. Doctoral thesis, Central Food Technological Research Institute.

R

Raghavarao, K. S. M. S. and Ranganathan, T. V. and Karanth, N. G. (2003) Some engineering aspects of solid-state fermentation. Biochemical Engineering Journal, 13. pp. 127-135.

Raghavarao, K. S. M. S. and Ranganathan, T. V. and Srinivas, N. D. and Barhate, R. S. (2003) Aqueous two phase extraction—an environmentally benign technique. Clean Technologies and Environmental Policy, 5. pp. 136-141.

Ramesh, M. N. (2003) Moisture transfer properties of cooked rice during drying. Lebensmittel Wissenschaft und Technologie, 36 (2). 245-255, many ref..

Rashmi, Jena. and Suvendu, Bhattacharya (2003) Viscoelastic characterization of rice gel. Journal of Texture Studies, 34 (4). pp. 349-360.

Rastogi, N. K. (2003) Application of high-intensity pulsed electrical fields in food processing. Food Reviews International, 19 (3). pp. 229-251.

S

Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2003) Microbial production of fructooligosaccharides. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 5 (3). pp. 313-318.

Sanjeet Kumar, Verma (2003) Infrared Processing of Food Materials. [Student Project Report]

Sanjeev, Kumar (2003) Effect of inert gas drying on vitamin C retention in capsicum. [Student Project Report] (Submitted)

Sanjeev, Kumar (2003) Inert gas processing of foods. Masters thesis, Central Food Technological Research Institute.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2003) Effect of gum arabic on the rheology of corn flour doughs and fried product quality. Journal of Texture Studies, 34 (4). pp. 421-436.

Sindhu Kanya, T. C. and Udaya Sankar, K. and Sastry, M. C. S. (2003) Physical behavior of purified and crude wax obtained from sunflower (Helianthus annuus) seed oil refineries and seed hulls. Plant Foods for Human Nutrition , 58 (2). pp. 179-96. ISSN 0921-9668

Solanki Swapnil, N. (2003) Wet ground batter based traditional foods. Masters thesis, Central Food Technological Research Institute.

Sridhar, B. S. and Manohar, B. (2003) Hydration kinetics and energy analysis of parboiling Indica paddy. Biosystems Engineering, 85 (2). 173-183 ; 30 ref..

Srinivasa, P. C. and Ramesh, M. N. and Kumar, K. R. and Tharanathan, R. N. (2003) Properties and sorption studies of chitosan-polyvinyl alcohol blend films. Carbohydrate Polymers, 53 (4). pp. 431-438.

Subramanian, R. and Raghavarao, K. S. M. S. and Nakajima, M. and Nabetani, H. and Yamaguchi, T. and Kimura, T. (2003) Application of dense membrane theory for differential permeation of vegetable oil constituents. Journal of Food Engineering, 60 (3). pp. 249-256.

Sudhamani, S. R. and Prasad, M. S. and Udaya Sankar, K. (2003) DSC and FTIR studies on gellan and polyvinyl alcohol (PVA) blend films. Food Hydrocolloids, 17 (3). pp. 245-250.

Sukumar, Debnath and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref..

Swapnil, N. Solanki (2003) Evaluation of different wet grinding systems. [Student Project Report]

Swapnil Solanki, N. (2003) Evaluation of different grinding systems. [Student Project Report] (Submitted)

U

Umesh Hebbar, H. and Nandini, K. E. and Lakshmi, M. C. and Subramanian, R. (2003) Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9 (1). pp. 49-53.