Items where Division is "Food Safety Analytical Quality Control Lab" and Year is 2023

A

Akankhya, Patro (2023) A characterization of triacylglycerol isomers in plant-based oils. [Student Project Report] (Submitted)

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.

B

Brunda, H. P (2023) Method validation for the simultaneous determination of selected acaricides in sugarcane, cane sugar and chili from South Karnataka. [Student Project Report] (Submitted)

C

Chintu Naik, K (2023) Quantification of colours, preservatives, and sweetners in RTS fruit beverages; method accuracy and precision. [Student Project Report] (Submitted)

D

Deepa, Devaragudda (2023) Regulatory quality and safety aspects of jaggery. [Student Project Report] (Submitted)

Deepak, T. S. (2023) Functional food ingredients from selected maize (Zea mays L.) wet milling by-products. Doctoral thesis, Central Food Technological Research Institute.

Diptimayee, Pani (2023) A study on quality parameters of tea sold in and around Mysore district. [Student Project Report] (Submitted)

G

Geeta, Soren (2023) Evaluation of food additives and preservatives in pickles and sauces. [Student Project Report] (Submitted)

I

Ishika, Kaushik (2023) Physico-chemical quality evaluation of masala powder. [Student Project Report] (Submitted)

J

Juvairya, P. R (2023) Comparative study of coconut and coconut testa oil with fatty acid and nutritional profiling. [Student Project Report] (Submitted)

L

Lakshmi, K. V. and Jose, V. Rival and Pakath, Sreeraj and Sindhu, R. Nambiar and Jeyabharathi, C. (2023) Precision Nanocluster-Based Toroidal and Supertoroidal Frameworks Using Photocycloaddition-Assisted Dynamic Covalent Chemistry. Small, 19. p. 2207119.

M

Maria, Laya (2023) Evaluation of the presence of additives and preservatives used in bakery and confectionery. [Student Project Report] (Submitted)

Meenakshy, Dileep (2023) Quality assurance of Blended oils. [Student Project Report] (Submitted)

Mohankumari, H. P. and Prema, Viswanath (2023) Impact of pre-enrichment broth on recovery of S. typhimurium and reformed water activity on dominance and endurance of Salmonella in Indian sweetmeat milk (doodh) peda. Journal of Agriculture and Horticulture Research, 6 (1). pp. 163-168.

N

Nischitha, M (2023) Comparative evaluation of nutritional parameters of millet and malt health mixes. [Student Project Report] (Submitted)

P

Priyanka, Sahoo (2023) Estimation of free fatty acids in oils and fats through analytical methods. [Student Project Report] (Submitted)

R

Richa, Sharma (2023) Studies on microbial safety of millet based weaning food and health mix. [Student Project Report] (Submitted)

Ritika, Chourey (2023) Quantification of few water soluble food colors from food samples by HPLC. [Student Project Report] (Submitted)

S

Sonalin, Choudhury (2023) Physico-chemical quality parameters of coffee as per FSSAI. [Student Project Report] (Submitted)