Items where Division is "Grain Science and Technology" and Year is 2015

A

Abhishek, Upadhyay (2015) Isolation of Arabinoxylan from Different Fractions of Finger Millet. [Student Project Report] (Submitted)

Ashish, A. Prabhu and Jayadeep, A. (2015) Enzymatic processing of pigmented and non pigmented rice bran on changes in oryzanol, polyphenols and antioxidant activity. Journal of Food Science and Technology, 52 (10). pp. 6538-6546. ISSN 0022-1155

B

Baghya Nisha, R. (2015) Utilisation Of Cereal Bran as A Food Ingredient. Masters thesis, University of Mysuru.

D

Das, Amit Kumar and Singh, Vasudeva (2015) Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize. Journal of Functional Foods, 13. pp. 363-374. ISSN 1756-4646

H

Hameeda Banu, N. Itagi and Vasudeva, Singh (2015) Status in physical properties of coloured rice varieties before and after inducing retro-gradation. Journal of Food Science and Technology, 52 (12). pp. 7747-7758. ISSN 0022-1155

Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2015) Changes in the properties of rice varieties with different amylose content on dry heat parboiling. Journal of Cereal Science, 65. pp. 227-235.

I

Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671.

M

Minakshee, Dwivedi and Vasantha, K. Y. and Sreerama, Y. N. and Devendra, J. Haware and Singh, R. P. and Sattur, A. P. (2015) Kaulath, a new fungal fermented food from horse gram. Journal of Food Science and Technology, 52 (12). pp. 8371-8376. ISSN 0022-1155

Minakshee, Dwivedi and Vasantha, K. Y. and Sreerama, Y. N. and Haware, D. J. and Singh, R. P. and Sattur, A. P. (2015) Nilamadana, new fungal fermented cereal based food. Journal of Functional Foods, 15. 217–-224. ISSN 1756-4646

Mr., Himanshu (2015) Millets for health and wellness; and processed products. Masters thesis, University of Mysuru.

Ms, Chandni (2015) Studies on Quinoa based flour mix for Roti and Poori. [Student Project Report] (Submitted)

Mumtaz, Fatima (2015) Effect of additives on quality of amaranth snack: Application of response surface methodology. [Student Project Report] (Submitted)

N

Nagaprabha, P. and Sila, Bhattacharya (2015) Effect of Concentration and Cations on Texture of Green Gram (Vigna radiata L.) Gels. International Journal of Food Properties, 18 (9). pp. 1865-1875.

Neha, Jha and Rateesh, Krishnan and Meera, M. S. (2015) Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet. Journal of Cereal Science, 66. pp. 46-52.

Niveditha, N. V. (2015) Changes in the physicochemical and cooking properties of accelerated and naturally aged rice. [Student Project Report] (Submitted)

P

Pradeep, P. M. and Sreerama, Y. N. (2015) Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia. Food Chemistry, 169. pp. 455-463.

R

Raja Rajeswari, J. and Manisha, Guha and Jayadeep, A. and Sathyendra Rao, B. V. (2015) Effect of Alkaline Cooking on Proximate, Phenolics and Antioxidant activity of Foxtail Millet (Setaria italica). World Applied Sciences Journal, 33 (1). pp. 146-152.

Rajesh, Devisetti and Ravi, R. and Sila, Bhattacharya (2015) Effect of Hydrocolloids on Quality of Proso Millet Cookie. Food and Bioprocess Technology, 8 (11). pp. 2298-2308.

S

Sahaja, Pochineni (2015) Brown Rice Nutrition and its Products. Masters thesis, University of Mysuru.

Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. and Narasimha, H. V. (2015) Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars. Journal of Food Science and Technology, 52 (3). pp. 1552-1560. ISSN 0022-1155

Savitha, Y.S. and Vasudeva, Singh (2015) Influence of hydrothermal processing on physico–chemical qualities of red–pigmented and non–pigmented rice varieties. Oryza, 52 (3). pp. 201-212.

Shah Rajasvee, S. (2015) Preparation and Quality Assessment of Noodles from Tapioca Starch. [Student Project Report] (Submitted)

Shruti, Pandey and Amudha, Senthil and Kahkasha, Fatema (2015) Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat. Journal of Food Processing and Technology, 6 (7). pp. 1-7.

Snehal, Dasharath Doke and Manisha, Guha (2015) Identification of Extraction Conditions for Determination of Phenolic Contents of Garden Cress Seed (Lepidium sativum L.) and Its Milled Fractions. Food Analytical Methods, 8 (4). pp. 1053-1057.

U

Usha, Dharmaraj and Meera, M. S. and Yella Reddy, S. and Malleshi, N. G. (2015) Influence of hydrothermal processing on functional properties and grain morphology of finger millet. Journal of Food Science and Technology, 52 (3). pp. 1361-1371. ISSN 0022-1155