Items where Division is "Grain Science and Technology" and Year is 2022

A

Aghil Nazim, A. (2022) Effect of different cooking medium in retention of beta carotene in fortified rice. [Student Project Report] (Submitted)

Ankita, Jha (2022) Glycemic Index in Cereals: Effect Of Processing. Masters thesis, Central Food Technological Research Institute.

Ashna, Xavier (2022) Pulse Processing Methods and Impact on Antinutritional Factors. Masters thesis, Central Food Technological Research Institute.

Ashrafi, H. and Jayadeep, A. (2022) Impact of extrusion on the content and bioaccessibility of fat soluble nutraceuticals, phenolics and antioxidants activity in whole maize. Food Research International, 161. p. 111821. ISSN 0963-9969

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Deepak, T. S. and Jayadeep, A. (2022) Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals. Food Technology and Biotechnology, 60 (1). pp. 109-120. ISSN 1330-9862

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Harshitha, H. (2022) Effect of Bran Removal on Nutritional and Nutraceutical Properties. [Student Project Report] (Submitted)

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Indulekha, Bhaskaran (2022) Changes in the Physio-Chemical Properties of Foxtail Millet on Degree of Polishing. [Student Project Report] (Submitted)

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Jomol, M Joy (2022) Studies on extrusion cooking characteristics of little millet. [Student Project Report] (Submitted)

Jyoti, Semwal and Meera, M. S. (2022) In situ thermal modification of kafirin using infrared radiations and microwaves. Journal of the Science of Food and Agriculture, 102. pp. 1903-1911. ISSN 0022-5142

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Kahak, Jaiswal (2022) “Effect of Degree of Polishing on Physico-chemical Properties of Kodo Millet. [Student Project Report] (Submitted)

Kiruthika, S. (2022) Cereal Based Fermented Beverages. [Student Project Report] (Submitted)

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Mohamed Anis, A. (2022) Inhibitory effects of barnyard millet phenolic compounds on the advanced glycation end product formation and diabetic retinopathy. Doctoral thesis, Central Food Technological Research Institute.

Mohammad, Shakeb and Dharanya, E. K. and Shruti, Pandey (2022) Standardization and quality profile of sattu mix. Journal of Food Science and Technology, 59 (7). pp. 2584-2598. ISSN 0022-1155

Mohankumari, H.P. (2022) Characterization of cowpea starch. [Student Project Report] (Submitted)

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Rajashree, G. (2022) Quality Characteristics Of Milled By-Products of Mung Bean. [Student Project Report] (Submitted)

Ramya, M. G. (2022) Effect of bran removal on nutritional and nutraceutical properties of little millet. [Student Project Report] (Submitted)

Rateesh, Krishnan and Meera, M. S. (2022) Monitoring bioaccessibility of iron and zinc in pearl millet grain after sequential milling. Journal of Food Science and Technology, 59 (2). pp. 784-795. ISSN 0022-1155

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Sapna, I (2022) Nutraceutical components and bio-potency of bioprocessed pigmented rice bran. Doctoral thesis, Central Food Technological Research Institute.

Sapna, I. and Jayadeep, A. (2022) Cellulolytic and xylanolytic enzyme combinations in the hydrolysis of red rice bran: A disparity in the release of nutraceuticals and its correlation with bioactivities. LWT - Food Science and Technology, 154. p. 112856. ISSN 0023-6438

Shalini, Sinha (2022) Effects of Processing on Nutritional Composition of Small Millets. Masters thesis, Central Food Technological Research Institute.

Sharma, Valavan. E (2022) Characteristics of Pearl Millet Starch. [Student Project Report] (Submitted)

Shruti, Pandey and Vindhya, H. A. and Rani Nithya, Darshini K and Anil Kumar, K. and Pooja, J. Rao (2022) Curcumin loaded core-shell biopolymers colloid and its incorporation in Indian Basmati rice: An enhanced stability, anti-oxidant activity and sensory attributes of fortified rice. Food Chemistry, 387. p. 132860.

Shweta, Patel (2022) Development of Extruded Snack from Kodo Based Composite Flours and Study of Their Functional Properties. [Student Project Report] (Submitted)

Sona, Shanavas (2022) Bioaccessibility of Iron and Beta Carotene in Fortified Rice. [Student Project Report] (Submitted)

Soujanya, K. V. and Jayadeep, A. (2022) Obesity-­associated biochemical markers of inflammation and the role of grain phytochemicals. Journal of Food Biochemistry, 46. e14257.

T

Thashrifa, M. A. (2022) Valorization of legume byproduct: Evaluation of chemical, nutritional profile and functional characterization. [Student Project Report] (Submitted)

Tripti, Yadav (2022) Optimization of Process for Development of a Novel Food Product using Buckwheat. [Student Project Report] (Submitted)

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Yamini, Semwal (2022) Geriatric Foods: Health, Dietary Changes, and Nutritional Consideration of the Ageing Population. Masters thesis, Central Food Technological Research Institute.