Items where Division is "Grain Science and Technology" and Year is 2021

A

Adithya, K. S. (2021) Fortification of Rice with Micronutrients: Iron and Folic acid. [Student Project Report] (Submitted)

Adithya, K. S. (2021) Fortification of Rice with Vitamin B12. Masters thesis, Central Food Technological Research Institute.

Arpitha, Das and Naveen, J. and Sreerama, Y. N. and Gnanesh Kumar, B. S. and Baskaran, V. (2021) Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit alpha-amylase, alpha-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat. Journal of Food Science and Technology. ISSN 0022-1155 (Submitted)

Ashrafi, H. and Jayadeep, A. (2021) Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize. LWT - Food Science and Technology, 142. p. 110912. ISSN 0023-6438

G

Girish, N. (2021) Interrelationship Between Parboiling Methods and Quality of Rice. Masters thesis, Central Food Technological Research Institute.

H

Hridhya, K. S. (2021) Role of Elicitation on the Health Promoting Properties of Mung Bean. [Student Project Report] (Submitted)

J

Jyoti, Semwal and Meera, M. S. (2021) Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch. Starch-Starke, 73. p. 2000112.

Jyoti, Semwal and Meera, M. S. (2021) Infrared modification of sorghum to produce a low digestible grain fraction. Journal of Cereal Science, 102. p. 103341. ISSN 0733–5210

K

Kamani, Mohammad Hassan and Jyoti, Semwal and Meera, M. S. (2021) Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. LWT - Food Science and Technology, 144. p. 111193.

Kamani, Mohammad Hassan and Luithui, Yoya and Meera, M. S. (2021) Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility. Waste and Biomass Valorization, 12 (8). pp. 4319-4330.

Kamani, Mohammad Hassan and Meera, M. S. (2021) Assessment of black gram milling by-product as a potential source of nutrients. Journal of Food Science and Technology, 58 (10). pp. 3844-3852. ISSN 0022-1155

L

Luithui, Yoya and Kamani, Mohammad Hassan and Sreerama, Y. N. and Meera, M. S. (2021) Impact of hydrothermal processing on squalene, alpha-tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability. Journal of the Science of Food and Agriculture, 101 (6). pp. 2319-2327. ISSN 0022-5142

M

Mahejibin, Khan and Kanika, Singh and Shruti, Pandey (2021) Quality Aspects of Rice Based Fermented Beverage. Biomedical Journal of Scientific and Technical Research. pp. 1-9.

Mohankumari, H. P. and Akhilender Naidu, K. and Narasimhamurthy, K. and Vijayalakshmi, G. (2021) Bioactive Pigments of Monascus purpureus Attributed to Antioxidant, HMG-CoA Reductase Inhibition and Anti-atherogenic Functions. Frontiers in Sustainable Food Systems, 5. p. 590427.

Moirangthem, Selena (2021) Development of Bioactive Rich Fractions from Black Rice and Assessment of its Quality Characteristics. [Student Project Report] (Submitted)

N

Nitha, M. A. (2021) Formulation of Value – Added Products from Buckwheat. [Student Project Report] (Submitted)

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Pulkit, Tyagi (2021) Effect of processing on millet Nutraceuticals. Masters thesis, Central Food Technological Research Institute.

Pulkit, Tyagi (2021) Formulation of noodles from little millet and evaluation of its quality characteristics. [Student Project Report] (Submitted)

S

Sapna, I. and Jayadeep, A. (2021) Application of pulverization and thermal treatment to pigmented broken rice: insight into flour physical, functional and product forming properties. Journal of Food Science and Technology, 58 (6). pp. 2089-2097. ISSN 0022-1155

Sapna, I. and Jayadeep, A. (2021) Influence of enzyme concentrations in enzymatic bioprocessing of red rice bran: A detailed study on nutraceutical compositions, antioxidant and human LDL oxidation inhibition properties. Food Chemistry, 351. p. 129272. ISSN 0308-8146

Sapna, I. and Jayadeep, A. (2021) Role of endoxylanase and its concentrations in enhancing the nutraceutical components and bioactivities of red rice bran. LWT - Food Science and Technology, 147. p. 111675. ISSN 0023-6438

Shweta, Srivastava and Sreerama, Y. N. and Usha, Dharmaraj (2021) Effect of processing on squalene content of grain amaranth fractions. Journal of Cereal Science, 100. p. 103218. ISSN 0733–5210

V

Vibhuti, Mittal (2021) Cereal Based Functional Beverage: Plant-based Milk. Masters thesis, Central Food Technological Research Institute.

Vibhuti, Mittal (2021) Development of Plant-based Milk by using Pearl Millet. [Student Project Report] (Submitted)

Vignesh, Nayaka N (2021) Influence of Ageing of Paddy on Cooking and Milling Properties. Masters thesis, Central Food Technological Research Institute.