Items where Division is "Lipid Science and Traditional Foods" and Year is 2009

A

Anitha, Nagaraju (2009) Preparation and evaluation of blended and interesterified oils. PhD thesis, University of Mysore.

B

Bhatnagar, A. S. and Gopala Krishna, A. G. (2009) Nutraceuticals in Sesame Seeds and Oil —A Review. Beverage and Food World, 19.

Bhatnagar, A. S. and Prasanth Kumar, P. K. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. Journal of the American Oil Chemists Society, 86. pp. 991-999.

D

Debnath, Sukumar and Rastogi, N. K. and Gopala Krishna, A. G. and Lokesh, B. R. (2009) Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT - Food Science and Technology, 42 (6). pp. 1054-1058. ISSN 0023-6438

Dr., Nasirullah and Baby Latha, R. (2009) Preparation of Antioxidant Concentrates from Edible Vegetable Oilseed Cakes and Estimation of their Antioxidant Activity using DPPH. Journal of Lipid Science and Technology, 41 (1). pp. 10-14.

Dr., Nasirullah and Baby Latha, R. (2009) Storage Stability of Sunflower Oil with Added Natural Antioxidant Concentrate from Sesame Seed Oil. Journal of Oleo Science, 58 (9 ). pp. 453-459.

Dr., Nasirullah and Sukumar, Debnath and Varsha, Bhargava (2009) A new approach to prepare ω-3 and ω-6 fatty acid rich glycerides from vegetable oils for value added food products. Journal of Food Science and Technology, 46 (4). pp. 374-376.

J

Jacintha, Esther (2009) Frying Studies of Potato Strips using Dry Coating Materials. [Student Project Report]

Jai Sheela Marry, S.R. (2009) Safety and Nutritional Evaluation of Bakery Products with Special Reference to Fats used for their Preparation. [Student Project Report]

Jeyarani, T. and Imtiyaj Khan, Mohammad and Sakina, Khatoon (2009) Trans-free plastic shortenings from coconut stearin and palm stearin blends. Food Chemistry, 114 (1). pp. 270-275. ISSN 0308-8146

Jyotsna, K. (2009) Amla Based Nutra Cereal Bar. [Student Project Report]

K

Kavyashree, K.V. (2009) Sugar Confections Based on Amla. [Student Project Report]

Kokila, G. (2009) A Study on Autoxidation of Triglycerides and Fatty Acids of Linseed Oil. [Student Project Report]

M

Manasa, K. S. (2009) Study on Frying of Poori using Coconut Oil Blends. [Student Project Report]

Meena, Narendra Kumar (2009) Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints. [Student Project Report]

Meesha, Sharma and Navin, K. Rastogi and Lokesh, B. R. (2009) Synthesis of structured lipid with balanced omega-3: Omega-6 ratio by lipase-catalyzed acidolysis reaction: Optimization of reaction using response surface methodology. Process Biochemistry, 44. pp. 1284-1288.

Muninarayana, R. (2009) Role of Constituents of Fat in Foaming and Absorption of Fat during Frying. [Student Project Report]

N

Nagalakshmi, V. (2009) A Study on Decolorization of Deodorizer Distillate from Soyabean Oil and Rice Bran Oil. [Student Project Report]

Nagashri, H.V (2009) Characterization of Edible Oils. [Student Project Report]

Nandini, B. (2009) Oil Stability and Retention of Nutraceuticals during Repeated Heating of Vegetable Oil. [Student Project Report]

Nasirullah, Dr. and Jeyarani, T. and Rakshitha, D. (2009) Isolation and antioxidant efficacy of nutraceutical concentrates from sesame and flax seed oils. Journal of Food Science and Technology, 46 (1). pp. 66-69.

P

Prasanth Kumar, P. K. and Bhatnagar, A. S. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Changes in Physico-chemical Characteristics of Some Vegetable Oils upon Blending with Coconut Oil. Journal of Lipid Science and Technology, 41 (4). pp. 136-142.

Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2009) Esterification and Interesterification Reactions of Lipases from Rice Bran and Papain in Oleic Acid-Glycerol/n-Butanol and two Vegetable Oil Blends. Journal of Lipid Science and Technology, 41 (3). pp. 88-94.

Priya, P. B. (2009) Study on Lipolysis of Rice bran,Linseed and Olive oils. [Student Project Report]

R

Raja Rajan, R. G. and Gopala Krishna, A. G. (2009) Refining of High Free Fatty Acid Rice Bran Oil and its Quality Characteristics. Journal of Food Lipids, 16 . 589-604.

Reena, M. B. (2009) Studies on blended and interesterified oils for health benefits. PhD thesis, University of Mysore.

Reena, M. B. and Yella Reddy, S. and Lokesh, B. R. (2009) Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil. European Journal of Lipid Science and Technology, 111. pp. 346-357.

S

Sakina, Khatoon and Sreerama, Y. N. and Raghavendra, D. and Suvendu, Bhattacharya (2009) Properties of enzyme modified corn, rice and tapioca starches. Food Research International, 42. pp. 1426-1433.

Sampurna, S. (2009) Application of Low Trans Speciality Fat in Selected Foods. [Student Project Report]

Sandhya Rani, A.K. (2009) Effect of Processing on Quality and Stability of Trans and Trans Free Fat. [Student Project Report]

Sanjeet, Kumar and Sukumar, Debnath and Umesh Hebbar, H. (2009) Pulsed Infrared Roasting of Groundnuts and its Quality. International Journal of Food Engineering.

Sowmya, M. and Jeyarani, T. and Jyotsna, R. and Indrani, D. (2009) Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23 (7). pp. 1827-1836. ISSN 0268-005X