Items where Division is "Human Resource Development" and Year is 2010

A

Alvin, Thomas (2010) Interaction of Garcinol with Human Serum Albumin. [Student Project Report]

Anandharamakrishnan, C. and Chris, D. Rielly and Andrew, G. F. Stapley (2010) Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Science and Technology, 90 (2-3). pp. 321-334.

Anandharamakrishnan, C. and Gimbun, J. and Stapley, A. G. F. and Rielly, C. D. (2010) Application of Computational Fluid Dynamics (CFD) Simulations to Spray-Freezing Operations. Drying Technology, 28. pp. 94-102.

Anandharamakrishnan, C. and Gimbun, J. and Stapley, A. G. F. and Rielly, C. D. (2010) A Study of Particle Histories during Spray Drying Using Computational Fluid Dynamic Simulations. Drying Technology, 28. pp. 566-576.

Anishaparvin, A. and Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science, 75 (9). E605-E611.

Ashutosh, Bhupendra Tank (2010) Application of Computational Fluid Dynamics (CFD) in bread making process. Masters thesis, University of Mysore.

C

Chauhan, A. S. and Iboyaima Singh, N. and Jaganmohan Rao, L. and Rekha, M. N. and Ramteke, R. S. (2010) Physicochemical Changes During Microfiltration (Mf) Of Jackfruit (Artocarpus Heterophyllus Lamk) Juice. Electronic Journal of Environmental Agricultural and Food Chemistry, 9 (4). pp. 720-737. ISSN 1579-­4377

Chhanwal, N. and Anishaparvin, A. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. Journal of Food Engineering, 100. pp. 452-460.

D

Deepak., S.Ramprabhu (2010) Computational Fluid Dynamics (CFD) and Mathematical Modelling of Freeze Drying of Coffee. [Student Project Report]

Deepthi Hathwar, P.V. and Prasanna Kumar, B. (2010) Antioxidant and Antibacterial Properties of Tea Extracts under different Brewing conditions. [Student Project Report]

M

Mahnaz, Kazemipoor (2010) Isolation and Characterization of Lactic Acid Bacteria for Probiotic Attributes and their Application in Food Products. [Student Project Report]

Mani Chandana, J. (2010) Microencapsulation of Lactobacillus plantarum by spray drying and freeze drying methods. [Student Project Report]

Md Manzar, Hossain (2010) Preparation of liquid sweeteners and its applications. Masters thesis, Central Food Technological Research Institute.

Md Manzar, Hossain (2010) Preparation of Liquid Sweetener and its Applications. Masters thesis, University of Mysore.

N

Namitha, K. K. and Negi, P. S. (2010) Chemistry and Biotechnology of Carotenoids. Critical Reviews in Food Science and Nutrition,, 50. 728-760 .

Negi, P. S. and Jayaprakasha, G. K. and Jena, B. S. (2010) Evaluation of Antioxidant and Antimutagenic Activities of the Extracts from the Fruit Rinds of Garcinia Cowa. International Journal of Food Properties, 13 (6). pp. 1256-1265.

Nimisha, Sarah Mathew (2010) Antioxidant and Antibacterial Activities of the Aqueous Acetone Extract from the Bark of Peltophorum ferrugineum. [Student Project Report]

P

Pankaj, Sharma (2010) Antioxidant activity and food application of tinospora cordifolia. [Student Project Report] (Submitted)

Pankaj, Sharma (2010) Antioxidant activity and Food Application of Tinospora Cordifolia. [Student Project Report]

Parvathy, K. S. and Negi, P. S. and Srinivas, P. (2010) Curcumin–amino acid conjugates: Synthesis, antioxidant and antimutagenic attributes. Food Chemistry, 120 (2). pp. 523-530.

Prakruthi, Appaiah (2010) Mechanism of Bioactivity of Licorice and Cinnamon Extracts. [Student Project Report]

Pranab, N. (2010) Chemical Analysis [Proximate Composition] and Food Colouring Property of Peltophorum Ferrugineum Flowers. [Student Project Report]

Preeti, Rathore (2010) Identification of Bioactive Compounds from the Bark of Peltophorum ferrugineum. [Student Project Report]

Preeti, Rathore (2010) Identification of Bioactive Compounds from the Bark of Peltophorum ferrugineum. [Student Project Report]

R

Rekha, M.P. (2010) Evaluation of Antioxidant and Antimutagenic Activities of the Ethyl alcohol Extract from the Bark of Peltophorum ferrugineum. [Student Project Report]

Rekha, S. (2010) Enterotoxigenic Genes in Food Isolates of Staphylococci. [Student Project Report]

Rinil, Kuriakose (2010) An investigation of droplet behaviour during spray drying using computational fluid dynamic (CFD) with population balance modelling. [Student Project Report] (Submitted)

Rinil, Kuriakose and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) applications in spray drying of food products. Trends in Food Science and Technology , 21. pp. 383-398.

Rinil, Kuriakose (2010) Droplet behaviour during spray drying using Computational Fluid Dynamics (CFD) with Population Balance Modelling. [Student Project Report]

S

Sadia, Siddiqua (2010) Antimicrobial Activity of Essential Oils and their Efficacy in Food Systems. [Student Project Report]

Shivalingsarj, V. Desai (2010) Dna-Based Detection Of Food Isolates Of Bacillus Cereus And Its Behavioural Pattern In Selected Foods. PhD thesis, University of Mysore.

Shivalingsarj, V. Desai and Varadaraj, M. C. (2010) Relatedness among Clusters of Native Food Isolates of Bacillus cereus Based on Isolation Sources and Potent Toxigenic Traits. Australian Journal of Basic and Applied Sciences, 4 (21). pp. 5887-5893. ISSN 1991-8178

Sougaijam Surendro, Singh (2010) Production of Communited Lime Beverages. [Student Project Report]

Srinivasan, P. (2010) Numerical Modelling of Selected Food Processing Operations. [Student Project Report]

Suresh Kumar, T. V. and Negi, P. S. and Udaya Sankar, K. (2010) Antibacterial Activity of Nigella sativa L. Seed Extracts. British Journal of Pharmacology and Toxicology, 1 (2). pp. 96-100. ISSN 2044-2467

V

Vijaykumar Desai, Shivalingsarj and Varadaraj, M. C. (2010) Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods. Journal of Food Science and Technology, 47 (5).