Items where Division is "Lipid Science and Traditional Foods" and Year is 2000

D

Dr., Sakina Khatoon (2000) Semi-solid fat by interesterification of red palm oil with other vegetable oils. Journal of Food Lipids, 7 (2). 83-93, 31 ref..

Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..

G

Gopalakrishna, A. G. and Baby Latha, R. (2000) Effect of roasting of spices on the retention of active principles during storage. Indian Spices, 37 (3). pp. 19-21.

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Indira, T. N. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Suvendu, Bhattacharya (2000) Water degumming of rice bran oil:a response surface approach. Journal of Food Engineering, 43 (2). 83-90, 27 ref..

N

Nirupama, S (2000) Caramels and toffees. Masters thesis, Central Food Technological Research Institute.

Nirupama, S. (2000) Effect of cocoa butter extenders (Mahua and Kokam fat fraction) on the quality parameters of chocolates. [Student Project Report] (Submitted)

P

Poonam, Balani (2000) Effect of garlic on the lipid profile of rats. [Student Project Report] (Submitted)

Poonam, Balani (2000) Oxygen free radicals in health and disease and role of antioxidants in the ameliorative process. Masters thesis, Central Food Technological Research Institute.

S

Subramanian, R. and Nandini, K. E. and Sheila, P. M. and Gopala Krishna, A. G. and Raghavarao, K. S. M. S. and Nakajima, M. and Kimura, T. and Maekawa, T. (2000) Membrane processing of used frying oils. Journal of the American Oil Chemists' Society, 77 (3). 323-328, 12 ref..