Items where Division is "Lipid Science and Traditional Foods" and Year is 2010

A

Afia, Misbah (2010) Effect of Deep Frying on the Oil Quality with Special Reference to Natural Antioxidant Content. [Student Project Report]

Ashish Kumar, Tiwary (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Coconut Oil. [Student Project Report]

C

Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.

D

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [Student Project Report]

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Diwakar, B. T. and Dutta, P. K. and Lokesh, B. R. and Akhilender Naidu, K. (2010) Physicochemical Properties of Garden Cress (Lepidium sativum L.) Seed Oil. Journal of the American Oil Chemists Society , 87. pp. 539-548.

Dr., Nasirullah and Rizwan, Shariff and Umesha Shankara, Shetty and Yella Reddy, S. (2010) Development of chemically interesterified healthy coconut oil blends. International Journal of Food Science and Technology, 45. pp. 1395-1402.

G

Gopala Krishna, A. G. and Lokesh, B. R. and Sugasini, D. and Kancheva, V. D. (2010) Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models. Bulgarian Chemical Communications, 42 (1). pp. 62-69.

Gopalakrishna, A. G. and Gaurav, Raj and Ajit Singh, Bhatnagar and Prasanth Kumar, P. K. (2010) Coconut Oil: Chemistry, Production and Its Applications - A Review. Indian Coconut Journal. pp. 15-27.

J

Jeyarani, T. and Yella Reddy, S. (2010) Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend. Food Chemistry, 123. pp. 249-253.

K

Keerthi, B. K. (2010) Study on Extraction of Oil from Wet Coconut and Evaluation of its Quality Characteristics. [Student Project Report]

P

Padmaja, K. A. and Priya Marilyn, Leo and Rashmi, B. G. (2010) Oxidative Detoriation of Oils and Fats in Ready To Eat Sweet Meats and their Nutritional Evaluation. [Student Project Report]

Prabhakar, D. S. and Anil Kumar, H. G. and Gopala Krishna, A. G. (2010) Process for retardation of free fatty acids development and retention of inherent antioxidants in rice bran and the extracted oil. Journal of Lipid Science and Technology, 42 (2). pp. 56-63.

Prabhjot Kaur, Sabharwal (2010) Oilseeds nut based natural antioxidants and nutraceuticdals - present status and their role in functional foods. Masters thesis, University of Mysore.

Pradeep, P Shanbogh (2010) Study on Extraction of Oil from Copra and Evaluation of its Quality Characteristics. [Student Project Report]

Prashant Kumar, P. K. and Bhatnagar, A. S. and Indira, T. N. and Indiramma, A. R. and Gopalakrishna, A. G. (2010) Storage stability of packed coconut oil blends with other vegetable oils. Indian Coconut Journal, 53. pp. 7-14.

Preeti, Chandrashekar and Lokesh, B. R. and Gopala Krishna, A. G. (2010) Hypolipidemic effect of Blends of Coconut Oil with Soybean oil or Sunflower oil in Experimental rats. Food Chemistry, 123. pp. 728-733.

R

Raja Rajan, R. G. and Prashant Kumar, P. K. and Gopalakrishna, A. G. (2010) Tocopherols and phytosterols content of coconut oil blends prepared for coconut oil consumers and non-coconut oil consumers. Indian Coconut Journal, 53 (4). pp. 16-20.

Rajani, J. (2010) Indian traditional functional foods. Masters thesis, University of Mysore.

Ramaprasad, T. R. and Baskaran, V. and Kari, Sambaiah and Lokesh, B. R. (2010) Lower Efficacy in the Utilization of Dietary ALA as Compared to Preformed EPA + DHA on Long Chain n-3 PUFA Levels in Rats. Lipids , 45. pp. 799-808.

Ramnarayan, K. (2010) Studies on Physico-Chemical Properties of Fried Oils. [Student Project Report]

Reena, M. B. and Krishnakantha, T. P. and Lokesh, B. R. (2010) Lowering of platelet aggregation and serum eicosanoid levels in rats fed with a diet containing coconut oil blends with rice bran oil or sesame oil. Prostaglandins, Leukotrienes and Essential Fatty Acids, 83 (3). pp. 151-160.

Roopashree, R. (2010) Analysis of Palm Oil. [Student Project Report]

S

Sakina, Khatoon and Raja Rajan, R. G. and Gopala Krishna, A. G. (2010) Physicochemical Characteristics and Composition of Indian Soybean Oil Deodorizer Distillate and the Recovery of Phytosterols. Journal of the American Oil Chemists Society, 87. pp. 321-326.

Sandhya Rani, A.K. and Yella Reddy, S. and Chetana, R. (2010) Quality changes in trans and trans free fats/oils and products during frying. European Food Research and Technology.

Sudhir Kumar, Dohre (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Palm Oil. [Student Project Report]

Sukumar, Debnath (2010) Studies on physical, thermal and hydrodynamic properties of interesterified oils. PhD thesis, University of Mysore.

Sukumar, Debnath and Sriram Kumar, Vidyarthi and Paul Singh, R. (2010) Impact Of Blending Of Frying Oils On Viscosity And Heat Transfer Coefficient At Elevated Temperatures. Journal of Food Process Engineering, 33. pp. 144-161.

Sunil, L. (2010) Effect of Blending Groundnut and Sunflower oils with minor oils on the storage and chemical stability. [Student Project Report]

V

Venkatesh., D.K.S.S.S.R.M. (2010) Study of Mass Transfer Phenomena During Frying of Potato Slice. [Student Project Report]

Y

Yamuna, J.S. (2010) Analysis of Rice Bran Oil. [Student Project Report]

Yella Reddy, S. (2010) Improving Plasticity of Milk Fat for Use in Baking by Fractionation. Journal of the American Oil Chemists Society, 87 (5). pp. 493-497.