Items where Division is "Food Engineering" and Year is 2025

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Deepthy Ann, Bibu (2025) Effect of ozone on the reduction of microbial load in selected commodities. [Student Project Report] (Submitted)

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Najiya, Nasrin (2025) Extraction and characterization of pectin from longan fruit peel. [Student Project Report] (Submitted)

Neha, Tanwar and Sandeep Mudliar, N. and Roopavathi, C. and Prasanna, Vasu and Sukumar, Debnath (2025) Effect of multipin atmospheric cold plasma treatment on color, capsaicin and microbial content of geographical indication-tagged Byadagi chili powder. Journal of Food Engineering, 392. p. 112494.

Nikhil, Dhumal (2025) Microencapsulation of probiotics with edible fruit bioactive in bio-polymeric matrices by spray drying. [Student Project Report] (Submitted)

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Raj, Rani and Gautam, Sahu and Gayathri, Gopu and Aarti, Chauhan and Manoj Kumar, Nayak and Koushik, Mazumder and Nadarajah, Manivannan and Rajeshwar Shantayya, Matche and Geoffrey Robert, Mitchell and Manoj Kumar, Patel (2025) Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system. Journal of Food Engineering, 391. pp. 1-9.

Ramesh, G. and Usha, Dharmaraj and Sathyendra Rao, B. V. and Imran, Jamadar and Balannara, Prema (2025) Analysis for conceptual design of domestic scale Ragi Mudde machine. Journal of Food Science and Technology. ISSN 0022-1155

Roopa, B. S. (2025) Mango-alginate gels: Characterization by objective and subjective attributes. Food and Humanity, 4. pp. 1-8.

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Savitha Sangami, K. (2025) Gelatinisation behaviour of turmeric starch in different processing conditions. [Student Project Report] (Submitted)

Sunil Kumar, B. T. and Jeevan Prasad, Reddy and Vanajakshi, V. and Akshay Dasalkar, H. and Sudheer Kumar, Yannam and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2025) Development and characterization of carrageenan-based antibacterial films incorporated with natural melanin pigment from niger seed hulls (Guizotia abyssinica) and their efficacy to enhance the shelf-life of strawberries. Food Control, 174. pp. 1-11.