Items where Division is "Fruit and Vegetable Technology" and Year is 2022

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Aishwarya Babasaheb, Pardhe (2022) Development of Orange Juice Concentrates with Reduced Acidity and Valorization of Orange Peel to Obtain Osmo- Dried Shreds and Nutri Powder. [Student Project Report] (Submitted)

Alphonse, Laya and Benoît, B. Koubala and Negi, P. S. (2022) Antidiabetic (α-amylase and α-glucosidase) and anti-obesity (lipase) inhibitory activities of edible cassava (Manihot esculenta Crantz) as measured by in vitro gastrointestinal digestion: effects of phenolics and harvested time. International Journal of Food Properties. pp. 492-508. ISSN 1094-2912

Amal, Boss (2022) Fruit Peel Powders. Masters thesis, Central Food Technological Research Institute.

Amarjeet, Kumar and Kudachikar, V. B. (2022) Dose optimisation of volatile molecules-based bio-fungicide product formulations against anthracnose (Colletotrichum coccodes) in tomato fruits. Archives of Phytopathology and Plant Protection, 55 (4). pp. 474-498.

Amarjeet, Kumar and Kudachikar, V. B. (2022) Dose optimisation of volatile molecules-based bio-fungicide product formulations against anthracnose (Colletotrichum coccodes) in tomato fruits. Archives of Phytopathology and Plant Protection, 55 (4). pp. 474-498.

Ananya, N. (2022) Extension of shelf life of green gram sprouts. [Student Project Report] (Submitted)

Arushi, Rashi (2022) Shelf-Life Extension of Fresh Pineapples using Non-Thermal Treatments. [Student Project Report] (Submitted)

Ashish, B Patel (2022) Studies on Development and Quality Assesment of Raw Mango Beverage, Raw Mango Powder and Raw Mango Bar. [Student Project Report] (Submitted)

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Chinmayi, B. (2022) Comparative study on Cold Plasma Technology and Nanoparticle Coating for Shelf life Extension of Tomato. [Student Project Report] (Submitted)

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Judy Nishel, A. (2022) Instant Vegetable Biryani Mix – as a value added convenience formulation. [Student Project Report] (Submitted)

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Madiha Anjum, J. K. (2022) Nutritional and nutraceutical composition of post- harvest waste from selected cruciferous vegetables. [Student Project Report] (Submitted)

Mahalakshmi, A. (2022) Development of Protein Enriched Fruit-Based Products. [Student Project Report] (Submitted)

Major Jabez, Philip (2022) Recent Developments in Diversification and Innovation of New Products from Mahua Flower (Madhuca Indica): A Critical Appraisal. Masters thesis, Central Food Technological Research Institute.

Miheer Nitin, Ahirao (2022) Development and Quality evaluation of Jackfruit RTS beverage with No Added Sugar and Preservatives. [Student Project Report] (Submitted)

Ms, Neha (2022) Extraction, Characterization and Functional Properties of Dietary Fibre from Banana Inflorescence. [Student Project Report] (Submitted)

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Nimisha, Sarah Mathew and Muthukumar, S. P. and Bettadaiah, B. K. and Negi, P. S. (2022) Efficacy of a functional food ingredient from Ensete superbum Roxb. Cheesman peel in reducing the severity of ulcerative colitis in a murine model. Food and Function, 13. pp. 3732-3745.

Niveditha, H.D. (2022) Evaluation of micronutrients enriched in convenience food products during storage. [Student Project Report] (Submitted)

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Om, Prakash and Gopinath, M. S. and Madan Kumar, P. and Muthukumar, S. P. and Kudachikar, V. B. (2022) Ethanolic extract of Pyrus pashia buch ham ex. D. Don (Kainth): A bioaccessible source of polyphenols with anti-inflammatory activity in vitro and in vivo. Journal of Ethnopharmacology, 282. p. 114628.

Om, Prakash and Revathy, Baskaran and Chauhan, A. S. and Kudachikar, V. B. (2022) Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from Kainth (Pyrus pashia Buch.-ham ex D. Don) fruit. Food Chemistry, 370. p. 130988. ISSN 0308-8146

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Sahana, Yaragatti (2022) Development of waffle and wafers by utilizing pineapple pomace as a functional ingredient. [Student Project Report] (Submitted)

Sanjana, Singh (2022) Preparation of Osmo-Dried Product of Desire Water Activity from Ripe Tomatoes its Application in Preparation of Jam. [Student Project Report] (Submitted)

Sankar, M. (2022) Characterization of bioactive compounds and antioxidant composition in the tamarillo pomace, pulp and products. [Student Project Report] (Submitted)

Sindhoora, Sallaram (2022) Characterization of bioactive compounds from Capparis zeylanica fruit in attenuation of dyslipidemia and development of health beverage formulation. Doctoral thesis, Central Food Technological Research Institute.

Smita, Maurya (2022) Development of Protein Enriched Probiotic Beverage. [Student Project Report] (Submitted)

Sourav, B.G. (2022) Extraction, Characterization and Value Addition of Polysaccharides from Jack Fruit Waste. [Student Project Report] (Submitted)

Sunilrao, Kulkarni Vishal (2022) Development 3d Printed Burger Patty. [Student Project Report] (Submitted)

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Thanushree, M. P. and Sudha, M. L. and Asha, Martin and Vanitha, T. and Crassina, K. (2022) Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers. LWT - Food Science and Technology, 160. p. 113286. ISSN 0023-6438

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Yashmita, Grover (2022) Isochoric Freezing of Banana. Masters thesis, Central Food Technological Research Institute.