Items where Division is "Lipid Science and Traditional Foods" and Year is 2019

A

Ajay Kumar, M. (2019) Development of Fruits Based Sports Drinks. Masters thesis, Central Food Technological Research Institute.

Anushree, G. V. (2019) Healthy Beverage Emulsions. Masters thesis, Central Food Technological Research Institute.

Ashwini, A. S. (2019) Development of Quick Cooking of Rice. [Student Project Report] (Submitted)

B

Bernard Singh, Khwairakpam (2019) Restructuring of tender coconut water and its quality characterization. [Student Project Report] (Submitted)

Bharat Singh, Irom (2019) Studies On Development Of Omega-3 Fatty Acids Enriched Halwa, A Traditional Indian Confection. [Student Project Report] (Submitted)

C

Chetana, R. and Bhavana, K. P. and Baby Latha, R. and Geetha, V. and Suresh Kumar, G. (2019) Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56 (6). pp. 3117-3125. ISSN 0022-1155

G

Gopala Krishna, A. G. and Prasanth Kumar, P. K. (2019) Diacyl glycerol oil – a low calorie fat : a review. Beverage and Food World, 46 (9). pp. 30-31.

L

Lokesha, G. (2019) Snack foods: Current progress to meet consumer desires. Masters thesis, Central Food Technological Research Institute.

M

Monu, Chaurasiya (2019) Extraction of Essential Oil from Piper betle L. and its Allied Application as Flavored Water for a Potential Sports Drink. [Student Project Report] (Submitted)

Mutturaj, Hotkar (2019) Optimization of Detox ingredients in consumer friendly products. [Student Project Report] (Submitted)

P

Prashant Kumar, P. K. and Ajit Singh, Bhatnagar and Gopala Krishna, A. G. (2019) Processing of Vegetable Oils – Loss of Minor Components: A Review. Beverage and Food World, 46 (12). pp. 21-26.

R

Rakshitha, J. (2019) Shelf-life extension of ready-to-eat upma by impact sterilization. [Student Project Report] (Submitted)

S

Siddharth, Priyadarshi and Chetana, R. and Roopavathi, C. and Madhava Naidu, M. (2019) Impact of pre‐treatment on the stability of color, flavor, and microbial profile of coriander paste. Journal of Food Processing and Preservation, 43. p. 14091.

Sindhu, Noronha (2019) Development of sugarfree carbonated beverage from Indian Sarsaparilla. [Student Project Report] (Submitted)

Soumya, C. and Jeyarani, T. and Indrani, D. (2019) Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk. International Journal of Food Science and Technology, 54. pp. 1769-1776.

V

Vidya, Jangannavar (2019) Studies on Development of Omega-3 Fatty Acid Enriched Halwa. [Student Project Report] (Submitted)