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Items where Division is "Food Microbiology" and Year is 2013

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Number of items: 38.

A

Anbarasu, K. (2013) Characterization of Aspergillus Carbonarius Mutant in Relation to Carotenoid Production and its Application. PhD thesis, University of Mysore.

B

Bhavya, P. K. (2013) Comparative Study of Wines from different grape varieties. Masters thesis, University of Mysore.

Bhavya, P. K. (2013) Investigation on the Changes in the Quality of Wine Produced from Local Varieties Of Grapes. [Student Project Report] (Submitted)

D

Divya, K. H. and Varadaraj, M. C. (2013) Behavioral Pattern of Native Food Isolates of Yersinia enterocolitica and Yersinia intermedia under Simulated Time-Temperature Combinations of the Food Chain. Food and Nutrition Sciences, 4. pp. 365-375.

G

Greeshma, A. A. (2013) Studies on the microbial profile of traditionally fermented Gongura, Tamarind and ripened red chilli pickles. [Student Project Report] (Submitted)

H

Hariprasad, P. and Durivadivel, P. and Snigdha, M. and Venkateswaran, G. (2013) Natural occurrence of aflatoxin in green leafy vegetables. Food Chemistry, 138. pp. 1908-1913.

Heena Kauser, G. (2013) Co-culturing for the simultaneous utilization of hexose and pentose sugar from agro waste. [Student Project Report] (Submitted)

I

Irfan, P. K. and Vanjakshi, V. and Prakash, M. N. Keshava and Ravi, R. and Kudachikar, V. B. (2013) Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life. Postharvest Biology and Technology, 82. 70 - 75.

M

Mahejibin, Khan and Nakkeeran, E. and Umesh Kumar, S. (2013) Potential Application of Pectinase in Developing Functional Foods. Annual Review of Food Science and Technology, 4. pp. 21-34.

Manjulata Devi, S. and Prakash, M. Halami (2013) Conjugal transfer of bacteriocin plasmids from different genera of lactic acid bacteria into Enterococcus faecalis JH2-2. Annals of Microbiology, 63. pp. 1611-1617.

Manjulata Devi, S. and Prakash, M. Halami (2013) Detection of mobile genetic elements in pediocin PA-1 like producing lactic acid bacteria. Journal of Basic Microbiology , 53 (7). pp. 555-561.

Mohan Kumari, H. P. and Mohan, A. Dhale (2013) Glucose released by hydrolytic activity of amylase influences the pigment synthesis in Penicillium sp NIOM-02. Journal of Basic Microbiology, 53. pp. 93-97. ISSN 0022-1155

N

Nalina, H. G. (2013) Yeast Protein Fractination For The Isolation Of Glucomannan. [Student Project Report] (Submitted)

Nithya, V. and Murthy, P. S .K. and Halami, P. M. (2013) Development and application of active films for food packaging using antibacterial peptide of Bacillus licheniformis Me1. Journal of Applied Microbiology, 115. pp. 475-483. ISSN 1364-5072

P

Padmaja, R. J. and Halami, P. M. (2013) Molecular Characterization and Toxicity Confirmation of LukM/ F0-PV Producing Staphylococcus aureus Isolated from Bovine Mastitis Samples in Mysore, India. Indian Journal of Microbiology , 53 (3). pp. 276-282. ISSN 0046-8991

Parthiban, S. (2013) Red Fermented Rice From Monascus purpureus and its mutants: A Potential Source Of Bio pigments and Fatty acids. [Student Project Report] (Submitted)

Paulraj, V. (2013) Utilization of Wheat Bran and Wheat Germ for Bioethanol Production through Solid Substrate Fermentation. [Student Project Report] (Submitted)

Ponmalar, R. (2013) Aminoethoxyvinylglycine from streptomyces species and its food applications. [Student Project Report] (Submitted)

Prajwal, G. Waychal (2013) An OSMAC (One Strain Many Compound) Approach For the Isolation of Novel Enzyme Inhibitors. [Student Project Report] (Submitted)

Priyanka, Mohite (2013) Studies on Effect of Spices on Monacolin Production. [Student Project Report] (Submitted)

Priyanka, SIngh (2013) Comparative Evaluation of various lactic acid bacteria in fermented vegetables of North-East India. [Student Project Report] (Submitted)

R

Ramya, K. (2013) Proximate analysis of Garcinia indica and their antimicrobial activity. [Student Project Report] (Submitted)

Raviranjan, Kumar (2013) Preparation of Novel Probiotic Food and Studies of Different Parameters for Hypocholesterolemic Activity. [Student Project Report] (Submitted)

Rekha, C. R. and Vijayalakshmi, G. (2013) Influence of processing parameters on the quality of soycurd (tofu). Journal of Food Science and Technology, 50 (1). pp. 176-180. ISSN 0022-1155

S

Sayali Sudhakar, Deokar (2013) Detoxification Of Aflatoxin By Aqueous Extract Of Edible Plant Parts And Basidiomycetes Fungi. [Student Project Report] (Submitted)

Selvalakshmi, M. (2013) Spices and Lactic Acid Bacteria. [Student Project Report] (Submitted)

Shiema, Augustine and Kudachikar, V. B. and Vanajakshi, V. and Ravi, R. (2013) Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature. Journal of Food Science and Technology, 50 (2). pp. 332-338. ISSN 0022-1155

Shobharani, P. and Prakash, M. Halami and Sachindra, N. M. (2013) Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties. Journal of Applied Microbiology, 114 (1). pp. 96-107.

Shobharani, P. and Yogesh, Devaraj. and Prakash, M. Halami and Sachindra, N. M. (2013) Potential of Cellulase From Bacillus megaterium for Hydrolysis of Sargassum. Journal of Aquatic Food Product Technology, 22:. pp. 520-535.

Snigdha, M. (2013) Uptake of Aflatoxin from Rhizosphere and Rhizoplane and Accumulation by Groundnut Plants. PhD thesis, University of Mysore.

Snigdha, M. and Hariprasad, P. and Venkateswaran, G. (2013) Mechanism of aflatoxin uptake in roots of intact groundnut (Arachis hypogaea L.) seedlings. Environmental Science and Pollution Research, 20. pp. 8502-8510.

Sohini, Jana (2013) In Vitro and In Vivo Studies for Hypolipidemic and Hypocholesterolemic Activities in Prepared Novel Probiotic Functional Food. [Student Project Report] (Submitted)

Somashekar, K. L. and Anu Appaiah, K. A. (2013) Coffee cherry husk – a potential feed stock for alcohol production. International Journal of Environment and Waste Management, 11 (4). pp. 410-419.

Sreekanth, M. S and Vijayendra, S. V. N. and Joshi, G. J. and Shamala, T. R. (2013) Effect of carbon and nitrogen sources on simultaneous production of α-amylase and green food packaging polymer by Bacillus sp. CFR 67. Journal of Food Science and Technology, 50 (2). pp. 404-408. ISSN 0022-1155

U

Usha Rani, M. and Anu Appaiah, K. A. (2013) Production of bacterial cellulose by Gluconacetobacter hansenii UAC09 using coffee cherry husk. Journal of Food Science and Technology, 50 (4). pp. 755-762. ISSN 0022-1155

V

Vijayalaxmi, S. and Anu Appaiah, K. A. (2013) Production of Bioethanol from Fermented Sugars of Sugarcane Bagasse Produced by Lignocellulolytic Enzymes of Exiguobacterium sp. VSG-1. Applied Biochemistry and Biotechnology, 171. pp. 246-260.

Vijayendra, S. V. N. and Gupta, R. C. (2013) Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk. Annals of Microbiology, 63. pp. 461-469.

Vrinda, R. (2013) Characterization of lipase from lactic acid bacteria isolated from fish processing waste. PhD thesis, University of Mysore.

This list was generated on Tue Nov 30 09:28:55 2021 IST.