Items where Division is "Lipid Science and Traditional Foods" and Year is 2012

A

Ananya, Das (2012) Development of low / no trans fat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)

Arati, Prava Moharana (2012) Development of trans -free Nutra-shortening utilizing forest seed fats. [Student Project Report] (Submitted)

Aruna, P (2012) Nutraceutical Enriched Indian Traditional Chikki. [Student Project Report] (Submitted)

B

Baby Latha, R. and Nagaprabha, P. and Bhat, K.K. and Suvendu, Bhattacharya (2012) Frying Characteristics of Cashew Splits. Journal of Food Process Engineering, 35 (2). pp. 250-263.

Bhatnagar, A. S. and Hemavathy, J. and Gopala Krishna, A. G. (2012) Study on Extractability of Lignans from Sesame Seeds with Different Solvents. Journal of Lipid Science and Technology, 44 (1). pp. 10-16.

Biranchi, Bebarta (2012) Preparation of Nutritionally Superior Fats by Lipase Esterification. [Student Project Report] (Submitted)

G

Gopala Krishna, A. G. (2012) Coconut oil: science, technology, and applications. Inform , 23 (6). pp. 396-399.

Gopala Krishna, A. G. and Raja Rajan, R. G. and Bhatnagar, A. S. (2012) Rice Bran Oil and By-products: Chemistry, Production and Applications - A Review. Beverage and Food World, 39 (1). pp. 27-33.

Gopalakrishna, A. G. and Raja Rajan, R. G. and Bhatnagar, A. S. (2012) Rice Bran : Chemistry, Production and Applications - A Review. Beverage and Food World, 39 (5). pp. 31-36.

J

Jhansi rani, M. (2012) Nutritionally Superior Speciality Structured Fats from Vegetable Oils or Fats by Lipase Esterification. [Student Project Report] (Submitted)

Jisha, George (2012) Extraction and analysis of palm kernel oil and study of edible oil characteristics. [Student Project Report] (Submitted)

M

Malathi, P. (2012) Extraction and analysis of linseed oil and study of edible oil characteristics. [Student Project Report] (Submitted)

Meesha, Sharma (2012) Preparation and Characterization Of Omega-3 Enriched Vegetable Oil and Its Nutritional Evaluation. PhD thesis, University of Mysore.

Meesha, Sharma and Lokesh, B. R. (2012) Effect of Enzymatic Trans- and Interesterification on the Thermal Properties of Groundnut and Linseed Oils and Their Blends. Journal of the American Oil Chemists' Society, 89. pp. 805-813. ISSN 0003-021X

Monisha, R. (2012) Evaluation of ready-to-eat cocoa based functional spreads. [Student Project Report] (Submitted)

Mounika, C. and Yella Reddy, S. (2012) Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis. Journal of the American Oil Chemists' Society, 89. pp. 1691-1697. ISSN 0003-021X

N

Nibedita, Bhatta (2012) Chemical Interesterification of Edible Oils and its Properties. [Student Project Report] (Submitted)

O

Ogunsina, B. S. and Bhatnagar, A. S. and Indira, T. N. and Radha, C. (2012) The Proximate Composition of African Bush Mango Kernels (Irvingia gabonensis) And Characteristics Of Its Oil. Ife Journal of Science, 14 (1). pp. 177-183.

P

Pranita, Kotasthane (2012) “Development of nutritionally superior speciality fats enriched with medium chain and long chain Fatty Acids. [Student Project Report] (Submitted)

R

Ramakrishna Rao, G. V. (2012) Chemical Interesterification of Groundnut Oil to Incorporate Short Chain (C10:0) and Very Long Chain (C22:0) Fatty Acids. [Student Project Report] (Submitted)

Reena, Malongil. B. and Lokesh, B. R. (2012) Effect of blending and lipase catalyzed interesterification reaction on the cholesterol lowering properties of palm oil with rice bran oil in rats. International Journal of Food Science and Technology, 47. pp. 203-209.

Rekha, B. and Gopala Krishna, A. G. (2012) Stable Trans Free Vegetable Oil Blend for Deep Fat Frying. Journal of Lipid Science and Technology, 44 (3). pp. 86-91.

S

Sakina, Khatoon and Imtiyaj Khan, Mohammad and Jeyarani, T. (2012) Enzymatic interesterification of palm and coconut stearin blends. International Journal of Food Science and Technology, 47. pp. 2259-2265.

Saranya, Ravi (2012) Study On Modification Of Edible Oil For Improving Physico-Chemical And Thermal Properties. [Student Project Report] (Submitted)

Shivakumar, K. M. and Chetana, R. and Yella Reddy, S. (2012) Preparation and Properties of Encapsulated Fat Powders Containing Speciality Fat and ώ/Pufa-Rich Oils. International Journal of Food Properties, 15. pp. 412-425. ISSN 1094-2912

Sugasini, D. and Lokesh, B. R. (2012) Uptake of alpha-Linolenic Acid and its Conversion to Long Chain Omega-3 Fatty Acids in Rats Fed Microemulsions of Linseed Oil. Lipids, 47. pp. 1155-1167. ISSN 0024-4201

Sukumar, Debnath and Rastogi, Navin K. and Gopalakrishna, A. G. and Lokesh, B. R. (2012) Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food. Food and Bioproducts Processing, 90 (C2). pp. 249-256.

Sukumar, Debnath and Maya, Prakash and Lokesh, B. R. (2012) Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying. Food and Bioprocess Technology, 5 (5). pp. 1630-1641.

Swathi, R. (2012) Studies On the Neutraceuticals of Minor Compounds of Extracted Oil From Roasted Wheat Germ and Wheat Bran. [Student Project Report] (Submitted)

Syedu Ali Sabira, M. M. (2012) Study of the Mass Transfer Characteristics, Retention of Bioactive Components of Vacuum Fried Foods. Masters thesis, University of Mysore.

V

Vasudeva, M. (2012) Indian Vegetable Oil as Source of Nutrition and Health Promoting Phytoceuticals. Masters thesis, University of Mysore.

Venugopal, B. (2012) Studies on the properties of Vegetable oils and its blends. [Student Project Report] (Submitted)