Items where Division is "Fruit and Vegetable Technology" and Year is 2016

Article

Anand, Prakash and Prabhudev, S. H. and Vijayalakshmi, M. R. and Maya, Prakash and Revathy, Baskaran (2016) Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53 (8). pp. 3175-3185. ISSN 0022-1155

Arti, Pandey and Negi, P. S. (2016) Traditional uses, phytochemistry and pharmacological properties of Neolamarckia cadamba: A review. Journal of Ethnopharmacology, 181. 118--135.

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Revathy, Baskaran and Navin, K. Rastogi (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science and Emerging Technologies, 33. pp. 554-562.

Harish Prashanth, K. V. and Revathy, Baskaran and Dhanyasri, E. B. and Mr, Rajashekaramurthy (2016) Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story. Pure and Applied Chemistry, 88 (9). pp. 853-863.

Om, Prakash and Amarjeet, Kumar and Kudachikar, V. B. (2016) Influence of Pretreatments on Post-Harvest Quality Characteristics and Shelf Life Extension of Green Tamarind Fruits Stored Under Different Conditions. International Journal of Agriculture Sciences, 8 (58). pp. 3199-3204.

Revathy, Baskaran and Dilshad, P. and Rajarathnam, S. (2016) Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS. Food Research International, 82. pp. 121-127.

Revathy, Baskaran and Ravi, Ramaswamy and Rajarathnam, S. (2016) Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar. Journal of Food Science, 81 (1). S182-S188.

Rohinishree, Y. S. and Negi, P. S. (2016) Effect of licorice extract on cell viability, biofilm formation and exotoxin production by Staphylococcus aureus. Journal of Food Science and Technology, 53 (2). pp. 1092-1100.

Sachin, R. Adsare and Ashwini Bellary, N. and Sowbhagya, H. B. and Revathy, Baskaran and Maya, Prakash and Navin, K. Rastogi (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175. pp. 24-32.

Saravanan, K. and Sasikala, R. and Aradhya, S. M. (2016) In vitro functional properties of crude extracts and isolated compounds from banana pseudostem and rhizome. Journal of the Science of Food and Agriculture, 96. pp. 1347-1355.

Sudha, M. L. and Vishwanath, P. and Siddappa, V. and Rajarathnam, S. and Shashirekha, M. N. (2016) Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation. Quality Assurance and Safety of Crops & Foods, 8 (4). pp. 555-564.

Thesis

Deeksha, S. Shetty (2016) Bioaccessibility & Bioavailability of nutrients and minerals from processed product. Masters thesis, University of Mysuru.

Major Ashutosh, Chauhan (2016) Osmo-drying of fruits and vegetables: A critical appraisal. Masters thesis, University of Mysuru.

Meetu, Pandey (2016) Effect of Processing on Glucosinolates- A Potent Anticarcinogenic Phytochemical. Masters thesis, University of Mysuru.

Ms., Aditi (2016) Development of Vegetable Based Sports Drink. Masters thesis, University of Mysuru.

Swati, Anand (2016) Natural Additives for Food Products. Masters thesis, University of Mysuru.

Student Project Report

Amjatha, Ibrahim (2016) Development Of Nutritious Jams And Evaluation Of Quality Characteristics. [Student Project Report] (Submitted)

Amrita, Haikerwal (2016) Effect of pre-treatments on bioactive potential and bio-functional properties of Amaranthus tricolour L. (Red and Green variety) and products thereof. [Student Project Report] (Submitted)

Arpana, Anand (2016) Processing and Preservation of Tomato crush and development of value added products. [Student Project Report] (Submitted)

Belgaonkar, Priyanka (2016) Optimization and Preparation of Probioticated Vegetable Juices. [Student Project Report] (Submitted)

Chithra, K. (2016) Development of fruit based pasta utilizing pomelo peel. [Student Project Report] (Submitted)

Hemalathaa, R. (2016) Investigation on Development of Beverages from Cape Gooseberry(Physalis Peruviana .L. [Student Project Report] (Submitted)

Major Raghavender, Singh (2016) Development of various seabuckthorn ready-to-serve beverages and their quality evaluation. [Student Project Report] (Submitted)

NeenaLivia, Rodrigues (2016) Isolation, Purification and Characterization of an Anti-Obesity Component from Bitter Orange (Citrus aurantium) Juicy Segments. [Student Project Report] (Submitted)

Neeraja, Sharma (2016) Development of low sugar RTS Beverages (Ready to Serve) from vegetables (beetroot, carrot and pumpkin) and their quality evaluation. [Student Project Report] (Submitted)

Prashanti, S. (2016) Investigation on Development of Nutraceutically Blended Beverages (Nbb) from Java Apple (Syzygium Samarangense L.) Fruits. [Student Project Report] (Submitted)

Rajkumar, Pamheiba (2016) Shelf life extension of tomatoes by use of herbs and essential oils. [Student Project Report] (Submitted)

Shahana, S. S. (2016) Development and quality assessment of value added Cape gooseberry (Physalis peruviana. L) Juice incorporated with Table grapes (Vitis vinifera. L) Crush. [Student Project Report] (Submitted)

Sivaranjani, A. (2016) Physico-chemical and Physiological changes during ripening in Banana. [Student Project Report] (Submitted)

Sruthi, A.J.M. (2016) Formulation of a Novel Dip for Raisin Production. [Student Project Report] (Submitted)

Sumangala, Ramesh Dasari (2016) Development of mixed vegetable Ready to Serve beverage (RTS) and evaluating its nutritional content. [Student Project Report] (Submitted)

Supriya, T. (2016) Packaging of broccoli in Ready to Eat (RTE) product and evaluating its nutritional quality during storage. [Student Project Report] (Submitted)