Items where Division is "Lipid Science and Traditional Foods" and Year is 2003

G

Gopalakrishna, A. G. and Prashanth, P. A. and Pragasam, A. and Raghavendra, K. V. and Khatoon, S. (2003) Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils. Journal of Food Lipids, 10 (4). pp. 329-340.

Gopalakrishna, A. G. (2003) Value-added Products from Rice Bran Oil Industry. SAARC Oils and Fats Today. pp. 20-23.

J

Jeyarani, T. and Reddy, S. Y. (2003) Preparation of plastic fats with zero trans FA from palm oil. Journal of the American Oil Chemists' Society, 80 (11). 1107-1113 ; 11 ref..

M

Maheswari, B. (2003) Heat Resistant Chocolates using Kokum Fat as Cocoa Butter Extender. [Student Project Report]

R

Rao, Reena and Lokesh, B. R. (2003) Nutritional evaluation of structured lipid containing omega 6 fatty acid synthesized from coconut oil in rats. Molecular and Cellular Biochemistry, 248 (1-2). pp. 25-33. ISSN 0300-8177

Rao, Reena and Lokesh, B. R. (2003) TG containing stearic acid, synthesized from coconut oil, exhibit lipidemic effects in rats similar to those of cocoa butter. Lipids, 38 (9). pp. 913-8. ISSN 0024-4201

Ravichandra Ramaprasad, T. and Mr., Mohan and Sambaiah, K. and Jamuna, Prakash and Lokesh, B. R. (2003) Effect of dietary milk cream and egg yolk fat on serum and liver lipid profile in rats. Journal of Food Lipids, 10 (3). pp. 237-249.

S

Sakina, Khatoon and Hemavathy, J. and Sarmandal, C. V. and Gopalakrishna, A. G. (2003) Physico-chemical characteristics of selected vegetable oil blends for use as health oils. JOTAI, 35 (2). pp. 63-68.

Sukumar, Debnath and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref..