Items where Division is "Fruit and Vegetable Technology" and Year is 2019

A

Abhijith, A. (2019) Development of Spray-Dried Solkadhi Powder. [Student Project Report] (Submitted)

Alaburu, Umesha (2019) Development and Fortification of Lime Jelly Candy with Mushroom Powder and Ragi Flour as a Source of Micronutrients (Vitamin D and Calcium). [Student Project Report] (Submitted)

Amarjeet, Kumar and Kudachikar, V. B. (2019) Development, characterization and efficacy evaluation of biochemical fungicidal formulations for postharvest control of anthracnose (colletotrichum gloeosporioides penz) disease in mango. Journal of Microencapsulation Micro and Nano Carriers, 36 (1). pp. 83-95.

Ankita, Sharma (2019) Processing of Tomato into Ready to Eat Tomato Curry Paste and Tomato Spice Paste. [Student Project Report] (Submitted)

Arya, E. K. (2019) Development and Quality Evaluation of Osmo-dried Ash gourd (Benincasa hispida) cubes Enriched with Betalains and Anthocyanins. [Student Project Report] (Submitted)

Aswin, R. (2019) Studies on development of frozen potato quarters, mashed potato and coconut chutney. [Student Project Report] (Submitted)

B

Bhagya lakshmi, K. (2019) Development of ready to eat products from spinach and evaluating its quality during storage. [Student Project Report] (Submitted)

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Memthoi Devi, H. (2019) Enumeration of Nutritional and Bio-functional Properties of Rhus chinensis Mill. (Heimang) Fruits and its Products. Masters thesis, AcSIR.

Memthoi Devi, H. and Iboyaima Singh, N. (2019) Nutritional evaluation of Rhus chinensis Mill. (Heimang) and development of value added products. Indian Journal of Traditional Knowledge, 18 (1). pp. 16-24.

Monika, Konsam (2019) Development and nutritional evaluation of ready to eat products from sweet potato. [Student Project Report] (Submitted)

O

Om, Prakash and Revathy, Baskaran and Kudachikar, V. B. (2019) Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/ MS and evaluation of their antioxidant activity. Food Chemistry, 299. p. 125114. ISSN 0308-8146

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Padamini, Singh (2019) Development of functional products alleviating Insomnia: Soup mix and Beverage mix. [Student Project Report] (Submitted)

Prerana, Preyasi (2019) Development and Quality Evaluation of High Moisture Gel Like Ready-To-Eat Product From Bael (Aegle marmelos L.) Puree. [Student Project Report] (Submitted)

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Rani, M. (2019) Bio-Preservation of Minimally Processed fresh-cut fruits. [Student Project Report] (Submitted)

Rutvij, Tambe (2019) Decontamination of Grapes (Vitis Vinifera) Using Combination Techniques. [Student Project Report] (Submitted)

S

Sharath Kumar, N. (2019) Bionanocomposites for Extension of Shelf Life of Fruits and Vegetables. Masters thesis, Central Food Technological Research Institute.

Shruthi, S. M. (2019) Studies on the compositional analysis of micronutrient rich beverage. [Student Project Report] (Submitted)

Sidra, Khan (2019) The storage behaviour of Kainth (Pyrus pashia) fruit puree as influenced by various packaging conditions and different storage conditions. [Student Project Report] (Submitted)

Soumya, S Patil (2019) Bioactives from Domesticated Mushrooms and Its’ Applications. Masters thesis, Central Food Technological Research Institute.

Supriya, A. and Amarjeet, Kumar and Kudachikar, V. B. (2019) A Comparison Investigation on Antioxidant Activities, Constitutive Antifungal Phenolic Lipids and Phenolics Contents of Anthracnose Resistant and Susceptible Mango Fruit Cultivars. International Journal of Fruit Science.

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Tahaseen, S. (2019) Development of convenience products from green mango and evaluating its quality characteristics. [Student Project Report] (Submitted)

Tanmayee, Bhilwadikar and Saranya, Pounraj and Manivannan, S. and Rastogi, N. K. and Negi, P. S. (2019) Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Comprehensive Reviewsin Food Science and Food Safety, 18. pp. 1003-1038.

V

Vanitha, T. and Manasikan, Thammawong and Nobutaka, Nakamura and Takeo, Shiina (2019) Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage. Packag Technology and Science. pp. 1-8.

Vidyashree, M. R. (2019) Mushroom Processing: Retention of Vitamin D and Dietary Fibre. [Student Project Report] (Submitted)

Vikash, Patel (2019) Decontamination of Fruits & Vegetables Using Light Based Technologies. Masters thesis, Central Food Technological Research Institute.

Vishal, Kanaujia (2019) Foam Mat Drying of Fruits and Vegetables: A Critical Appraisal. Masters thesis, Central Food Technological Research Institute.

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Wahengbam, Athoi (2019) Development of Value Added products from bamboo leaves. [Student Project Report] (Submitted)