Items where Division is "Grain Science and Technology" and Year is 2017

Article

Amit, K. Das and Sila, Bhattacharya and Vasudeva, Singh (2017) Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize. Food Chemistry, 217. pp. 125-132.

Ashish, A. Prabhu and Jayadeep, A. (2017) Optimization of enzyme-assisted improvement of polyphenols and free radical scavenging activity in red rice bran: A statistical and neural network-based approach. Preparative Biochemistry and Biotechnology, 47 (4). pp. 397-405. ISSN 1082-6068

Monika, Gupta and Sila, Bhattacharya (2017) Effect of ingredients on the quality characteristics of gluten free snacks. Journal of Food Science and Technology, 54 (12). pp. 3989-3999. ISSN 0022-1155

Pradeep, P. M. and Sreerama, Y. N. (2017) Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities. Journal of Functional Foods, 35. pp. 682-693. ISSN 1756-4646

Rateesh, K. and Meera, M. S. (2017) Assessment of inhibitory factors on bioaccessibility of iron and zinc in pearl millet (Pennisetum glaucum (L.) R. Br.) cultivars. Journal of Food Science and Technology, 54 (13). pp. 4378-4386. ISSN 0022-1155

Sowmyashree, G. and Jhansi Lakshmi, M. and Sharavana, Gurunathan and Gunaseelan, S. and Sreerama, Y. N. and Baskaran, V. (2017) Lactucaxanthin – a potential anti-diabetic carotenoid from lettuce (Lactuca sativa) inhibits α-amylase and α-glucosidase activity in vitro and in diabetic rats. Food and Function, 8 (3). pp. 1124-1131.

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj (2017) Evaluation of roller milling potential of amaranth grains. Journal of Cereal Science, 73. pp. 55-61.

Book Section

Shruti, Pandey and Lijini, K. R. and Jayadeep, A. (2017) Medicinal and Health Benefits of Brown Rice. In: Brown Rice. Springer, pp. 111-122.

Thesis

Abhishek Gowda, M. (2017) Preparation of Expanded Cereals: Nutritional Significance and Utilization. Masters thesis, Central Food Technological Research Institute.

Amal, Mani (2017) Technological Interventions in Micronutrient Fortification of Cereal Products. Masters thesis, Central Food Technological Research Institute.

Neha, Rawat (2017) Fortification of Rice with Micronutrients. Masters thesis, Central Food Technological Research Institute.

Papori, Chutia (2017) Multigrain Momo. Masters thesis, Central Food Technological Research Institute.

Prasad, Renake (2017) Resistant Starch In Cereals As A Functional Component. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Aiswarya, M. Nair (2017) Nutritional Composition of Millet–Based Composite Flours: Development of a Baked Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Anjali, M. (2017) Nutritional Evaluation of Millet – Chickpea Composite Flours: Preparation and Quality Attributes of Composite Flour – Based Snack Bar. [Student Project Report] (Submitted)

Ankita, Singh (2017) Nutritional Profile And Cooking Characteristics Of B-Vitamin Fortified Rice. [Student Project Report] (Submitted)

Annie, Sharon (2017) Development of Pulses/ Cereal Based Snack Product. [Student Project Report] (Submitted)

Aswathi, K. K. (2017) Changes in carbohydrate profile of maize-amaranth composite flour. [Student Project Report] (Submitted)

Dharanya, E. K. (2017) Preparation of Sattu Mix and Its Quality Characteristics. [Student Project Report] (Submitted)

Haritha Sankara, Warrier (2017) Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains. [Student Project Report] (Submitted)

Harshali Arun, Redij (2017) Influence of Incorporation of Amaranth Seed coat Fraction on Cornflakes Characteristics. [Student Project Report] (Submitted)

Hemanth, Vijayan (2017) Changes in Grain Component During Acclerated and Naturally Aged Rice. [Student Project Report] (Submitted)

Manisha, Thakur (2017) Physicochemical characteristics of grits from germinated maize grains. [Student Project Report] (Submitted)

Mohd. Hasan, Khan (2017) Design & Fabrication of Modified Frame & Gear Drive for Pedal Operated Millet Dehuller. [Student Project Report] (Submitted)

Ms, Kalyani (2017) Noodles: A value added product from Tikhur (curcuma augustifolia Roxb.). [Student Project Report] (Submitted)

Nisha, Paul (2017) Physiochemical and Structural Properties of Infrared Radiation Treated Brown Rice. [Student Project Report] (Submitted)

Pavan, B. S. (2017) Processing Effects on Bioactive Components and Functional Properties of Proso Millet: Development of Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Sachin, K. V. (2017) Utilization Of Processed Finger Millet Seed Coat In Food Formulation. [Student Project Report] (Submitted)

Sagar, S. Bagal (2017) Value addition of brown rice by technological interventions on quality characteristics. [Student Project Report] (Submitted)

Saraswathi, R. (2017) Shelf-life studies of malted cereal based weaning foods. [Student Project Report] (Submitted)

Shweta, Srivastava (2017) Effect Of Processing And Fractionation On Squalene Content And Fatty Acid Composition Of Amaranth Oil. [Student Project Report] (Submitted)

Suprith, H. R. (2017) Production of nutritious fabricated dhal. [Student Project Report] (Submitted)