Items where Division is "Fruit and Vegetable Technology" and Year is 2023

A

Aarti Vikas, Patil (2023) Development of low sugar fruit bars and evaluation of their quality characteristics. [Student Project Report] (Submitted)

Abdul Aziz, Kirani (2023) Development of processed products from dragon fruit. [Student Project Report] (Submitted)

Aditi Ganesh, Zodge (2023) Development of carrot blended beverages and evaluation of quality characteristics. [Student Project Report] (Submitted)

Alphonse, Laya and Benoît, B. Koubala and Raphel, D. and Negi, P. S. (2023) Mineral Composition of Cassava Leaves (Manihot esculenta Crantz) Harvested at Various Periods and Growth Stages, and Its Changes during In Vitro Simulated Gastrointestinal Digestion. ACS Food Science and Technology.

Anusha, S. and Negi, P. S. (2023) Characterization and techno-functional properties of Tenebrio molitor larvae protein concentrate. Food Bioscience, 54. p. 102882.

Ashwath Kumar, K. and Vanitha, T. and Sudha, M. L. and Meena Kumari, P. and Vijayanand, P. and Prabhasankar, P. (2023) Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition. International Journal of Food Science and Technology, 58. pp. 116-12.

B

Basi Priyanshi, A (2023) Recent advances in post-harvest technologies of Abelomoschus esculentus. [Student Project Report] (Submitted)

Bhoomika, B. M (2023) Standardization and development of low sugar fruit leathers. [Student Project Report] (Submitted)

C

Calvin, Gomes (2023) Characterization of dietary fiber from banana inflorescence: phytochemical composition, functional properties and prebiotic potential. [Student Project Report] (Submitted)

H

Harshita, Yadav (2023) Development of protein rich texturized product like meat analogue. [Student Project Report] (Submitted)

K

Krishna, Sreenivasan (2023) Development of processed products from mangosteen and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Krishnapriya, P (2023) Development of value-added product using Brassica vegetable. [Student Project Report] (Submitted)

L

Labdhi, Jain (2023) Development and quality evaluation of soup mix incorporated with mucilage extracted from jack fruit waste. [Student Project Report] (Submitted)

M

Meetu, Kaiborta (2023) Evaluation of functional and nutritional quality of dietary fibre from passion fruit. [Student Project Report] (Submitted)

Mily, Tomy (2023) Development of bittergourd beverages, fermented products and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Mr., Toshi (2023) In-vitro bioaccessibility of micronutrients in fortified Ready-do-Eat convenience food products from fruits and vegetables. [Student Project Report] (Submitted)

R

Rashmi, S. B. and Bettadaiah, B. K. and Negi, P. S. (2023) Bioassay guided fractionation of anthelmintic bioactive compounds from surinam cherry (Eugenia uniflora L.) fruits. Food Bioscience, 54. p. 102872.

S

Sahana, B. S (2023) Nutritional evaluation of plant based meat mimics. [Student Project Report] (Submitted)

Sejal Ravindra, Ghadge (2023) Processing of lemon into value added products. [Student Project Report] (Submitted)

Shreyanka, N (2023) Efficacy of film formulated using chitosan extracted from waste materials for preservation of chilli. [Student Project Report] (Submitted)

Srishti Santosh, Mukadam (2023) Utilization of oyster mushroom (Pleurotus ostreatus) for the development of extruded and 3-D printed food product. [Student Project Report] (Submitted)

Surabhi, M (2023) Standardization of red radish kimchi fermentation. [Student Project Report] (Submitted)

Sushma, I. M. (2023) Selenium in some fruit and vegetable products. [Student Project Report] (Submitted)

T

Thejashwini, H. M (2023) Development of Vitamin D enriched mushroom products. [Student Project Report] (Submitted)

Trishitman, Das and Negi, P. S. and Rastogi, N. K. (2023) Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies. Food Chemistry, 399. p. 133972.

V

Valcea Pearl, D. Cunha (2023) Smoothie mixes from fruits and vegetables. [Student Project Report] (Submitted)

Y

Yashmita, Grover and Negi, P. S. (2023) Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates. Journal of Food Science. pp. 1-28.