Items where Division is "Grain Science and Technology" and Year is 2018

Article

Amritha, Girish K. and Usha, Dharmaraj and Prakash, M. Halami and Venkateswaran, G. (2018) Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability. LWT - Food Science and Technology, 87. pp. 562-566. ISSN 0023-6438

Ashrafi, H. and Jayadeep, A. (2018) Determination of tocopherol and tocotrienol contents in maize by in vitro digestion and chemical methods. Journal of Cereal Science, 83. pp. 90-95. ISSN 0733–5210

Ashrafi, H. and Jayadeep, P. A. (2018) Comparison of total carotenoids, lutein, zeaxanthin, and β‐carotene content in maize employing solvent extraction and in vitro physiological methods. Journal of Food Biochemistry, 42. pp. 1-9. ISSN 1745-4514

Indhurathna, Swaminathan and Manisha, Guha (2018) Protein-rich instant rice beverage mix and its quality attributes. Journal of Food Processing and Preservation, 42 (6). pp. 1-8.

Mohan, A. Dhale and Manjunatha, J. R. and Mohan Kumari, H. P. (2018) Protective and antioxidative effect of rubropunctatin against oxidative protein damage induced by metal catalyzed reaction. International Journal of Biological Macromolecules, 116. pp. 409-416. ISSN 0141-8130

Nagaprabha, P. and Rajesh, Devisetti and Sila, Bhattacharya (2018) Physicochemical and microstructural characterisation of green gram and foxtail millet starch gels. Journal of Food Science and Technology, 55 (2). pp. 782-791. ISSN 0022-1155

Pradeep, P. M. and Sreerama, Y. N. (2018) Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities. Food Chemistry, 247. pp. 46-55. ISSN 0308-8146

Rateesh, Krishnan and Meera, M. S. (2018) Pearl millet minerals: effect of processing on bioaccessibility. Journal of Food Science and Technology, 55 (9). pp. 3362-3372. ISSN 0022-1155

Saritha, G. Pandit and Mohan Kumari, H. P. and Nanishankar, V. Harohally and Mohan, A. Dhale (2018) Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′- hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02. Food Chemistry, 255. pp. 89-96. ISSN 0308-8146

Saroj, Yadav and Jayadeep, P. A. (2018) Inhibition of LPS induced neurochemical imbalance and oxidative stress by pigmented and non‐pigmented rice bran extracts. Journal of Food Biochemistry. pp. 1-13. ISSN 1745-4514

Snehal, Doke and Chetana, R. and Manisha, Guha (2018) Quality assessment of sweet snack from Garden cress (Lepidium sativum L.) seeds—An unexplored health grain. Journal of Food Processing and Preservation, 42. pp. 1-6.

Thesis

Ashrafi, Hossain (2018) Effect of processing of maize on nutraceutical properties and development of functional foods. Doctoral thesis, AcSIR.

Harleen, Kaur (2018) Maize and Maize Based Products. Masters thesis, Central Food Technological Research Institute.

Indhurathna, Swaminathan (2018) Quality assessment and development of specialty foods from folk medicinal rice cultivars – Kabirajsal and Kalabhatt. Doctoral thesis, AcSIR.

Macdonald, Ropmay (2018) Fried Snacks Product of South India. Masters thesis, Central Food Technological Research Institute.

Nakul Joshi, S. (2018) Effect of the degree of polishing in pearl millet and its role as a pre-diabetic food. Masters thesis, Academy of Scientific and Innovative Research.

Raghavakumari, R. Sunagar (2018) Phenolic antioxidants of brown top millet (Urochloa ramosa) with potent ability to protect oxidative DNA damage and inhibit α- amylase and α- glucosidase activities. Masters thesis, Academy of Scientific and Innovative Research.

Shibina, P. (2018) Seed Storage Proteins of Sorghum. Masters thesis, Central Food Technological Research Institute.

Snehal, Dasharath Doke (2018) Effect of Processing on Nutritional, Nutraceuticals and Functional Properties of Garden Cress (Lepidium sativum L.) Seed and its Application in Specialty Food Formulations. Doctoral thesis, Academy of Scientific and Innovative Research.

Student Project Report

Aishwarya, Natrajan (2018) Quality characteristics of Infra red heated Brown rice. [Student Project Report] (Submitted)

Aleena, Sunny (2018) Development of A Speciality Food for Phenylketonuria Patients. [Student Project Report] (Submitted)

Amal, Mani (2018) Quality Characteristics of Beta-Carotene Fortified Rice from Different Technological Interventions. [Student Project Report] (Submitted)

Dhanya, H. M. (2018) Effect of Processing on Functional Properties of Moth Bean. [Student Project Report] (Submitted)

Duffny, V. (2018) Nutritional Composition and Organoleptic Evaluation of Soup Sticks Made from Composite Flours Of Millet and Wheat Flours. [Student Project Report] (Submitted)

Gaurav, Dixit (2018) Milling of Brown Top Millet. [Student Project Report] (Submitted)

Jeenu, Jobi (2018) Formulation of Multi-dhal Dhokla Mix. [Student Project Report] (Submitted)

Neha, Rawat (2018) Fortification of Rice with Micronutrients. [Student Project Report] (Submitted)

Papori, Chutia (2018) Multigrain Momo. [Student Project Report] (Submitted)

Prasad, Renake (2018) Modes of heat processing: Effects on Resistant Starch in Sorghum Grains. [Student Project Report] (Submitted)

Susmita Devi, L. (2018) Physico-chemical and sensory properties of namkeen made from millet-based composite flours. [Student Project Report] (Submitted)