Items where Division is "Grain Science and Technology" and Year is 2019

A

Amarnath, N. (2019) Effect of Thermal Processing Of Moth Bean. [Student Project Report] (Submitted)

Aravind, Sake (2019) Development of the quinoa beverages and its storage studies. [Student Project Report] (Submitted)

B

Benhur, G. (2019) Thermal treatment of Sorghum by infra red heating on quality characteristics. [Student Project Report] (Submitted)

C

Chethan, T. R. (2019) Roasting methods and media used during grain processing. Masters thesis, Central Food Technological Research Institute.

H

Harleen, Kaur (2019) Preparation of High Protein Cornflakes. [Student Project Report] (Submitted)

K

Kamani, Mohammad Hassan and Asha, Martin and Meera, M. S. (2019) Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profile and Functional Characteristics. Waste and Biomass Valorization.

Kamani, Mohammad Hassan and Meera, M. S. and Bhaskar, N. and Modi, V. K. (2019) Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 56 (5). pp. 2660-2669. ISSN 0022-1155

Kamna, Kundra (2019) Nutraceutical with respect to Cereals. [Student Project Report] (Submitted)

M

Macdonald, Ropmay (2019) Effect of grinding method on product development using Brown Top millet. [Student Project Report] (Submitted)

Meena Kumari, P. and Muthukumar, S. P. (2019) Butyrate as a potential preventive therapy for obesity. Indian Journal of Nutrition and Dietetics, 56 (4). pp. 439-454.

P

Pooja, Dubey (2019) Formulation of Low Phenylalanine Flour and Development of Cookies for Pku Patients. [Student Project Report] (Submitted)

Pradeep, P. M. (2019) Phenolic antioxidants in little millet (Panicum sumatrense): Evaluation of their modulatory effects on hyperglycemia and its related complications. Doctoral thesis, Central Food Technological Research Institute.

R

Ramees, P. M. (2019) By-products of pulse milling. Masters thesis, Central Food Technological Research Institute.

S

Sapna, Indrakumar and Kamaljit, M. and Priya, R. and Jayadeep, P. A. (2019) Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours. Journal of Food Science and Technology, 56 (1). pp. 273-280. ISSN 0022-1155

Saritha, G. Pandit and Ramesh, K. P. M. and Mohan Kumari, H. P. and Mohan, A. Dhale (2019) Cicer arietinum (Bengal gram) husk as alternative for Talaromyces purpureogenus CFRM02 pigment production: Bioactivities and identification. LWT - Food Science and Technology, 116. pp. 1-7. ISSN 0023-6438

Saroj, Yadav (2019) Neuroprotective Effects of Rice Bran in Experimental Animal Model. Doctoral thesis, AcSIR.

Shaba, Noore (2019) Studies on milling of Buckwheat and development of nutritious products. [Student Project Report] (Submitted)

Shibina, P. (2019) Effect of starch-protein interaction on physico-chemical, functional and digestible properties of blends. [Student Project Report] (Submitted)

Sonia, John (2019) Nutraceutical Potential of Rasnadi Yusha. [Student Project Report] (Submitted)

Sri Charani, Rao (2019) Effect of Different Processing Techniques on Selenium Content in Different Cultivars of Rice. [Student Project Report] (Submitted)

Suresh Kumar, K. (2019) Effect of Dual Processing on Sorghum Starch Characteristics. [Student Project Report] (Submitted)

Swati, Sharma (2019) Processing of Onions into Onion Spice Paste and Evaluation Of Its Quality Characteristics. [Student Project Report] (Submitted)

V

Veena, Kumari and Jayadeep, A. (2019) Enteral Nutrition: A Health Approach. Asian Journal of Dairy and Food Research, 38 (3). pp. 261-264.

Vijayalaxmi, Guggari (2019) Dietary Calcium and Dietary Iron; With Special Reference to Cereals and Pulses: Significance and Bioavailability. [Student Project Report] (Submitted)

Viswanath, V. (2019) Functional attributes of multigrain Semolina. [Student Project Report] (Submitted)