Items where Division is "Lipid Science and Traditional Foods" and Year is 2020

A

Abhisek, Saha (2020) Ultraviolet light treatment of fresh produce for surface decontamination using UV-C LED. [Student Project Report] (Submitted)

Abhrajit, Mukhoty (2020) Effect Of Kabasura Kudineer Extract as Immune Booster In Food Formulation. [Student Project Report] (Submitted)

Ajay Kumar, M. (2020) Development of Kokum Based Sports Drink. [Student Project Report] (Submitted)

Alekhya Simhadri, Naga Sai (2020) Formulation and Development of a phytochemical rich Coconut Milk Beverage with Raspberry Pulp. [Student Project Report] (Submitted)

Anushree, G. V. (2020) Formulation and characterization of flavored virgin coconut oil shots. [Student Project Report] (Submitted)

Aruna, P and Praneeth, Juvvi and Chetana, R. and Singh, R. P. (2020) Development of ω-5 and antioxidant enriched bar with pomegranate seed powder. Journal of Food Processing and Preservation.

B

Bishal, Sarkar (2020) Studies on black rice and millet for preparation of momo’s premix. [Student Project Report]

E

Eswari Lavanya, Bellapu (2020) Standardisation and Quality Evaluation of Raspberry Enriched Coconut Water Jam. [Student Project Report] (Submitted)

L

Lokesha, G. (2020) Objective and Subjective attributes of Popped cereals at Different Moisture Content. [Student Project Report] (Submitted)

N

Namrata Jagdeo, Varkekar (2020) Processing of Parkia biglandulosa W. & A. for traditional food formulations of Manipur: evaluation of nutritional quality and storage stability. Doctoral thesis, Central Food Technological Research Institute.

Nitin, R. Sonar and Deependra, Rajoriya and Chetana, R. and Venkatesh Murthy, K. (2020) Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings. Journal of Food Science and Technology, 57 (3). pp. 980-992. ISSN 0022-1155

Nivas, M. Desai and Bubly, Mallik and Suresh, D. Sakhare and Pushpa, S. Murthy (2020) Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties. LWT - Food Science and Technology, 134. p. 109924. ISSN 0023-6438

R

Rahul Reddy, G. (2020) Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus. Journal of Food Science, 85 (12). pp. 4188-4193.

S

Siddharth, Priyadarshi and Chetana, R. and Roopavathi, C. and Madhava Naidu, M. (2020) Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage. Flavour Fragrance Journal, 35. pp. 139-148.

Sravan Kumar, Sandopu and Monisha, Arya and Priyanka, N. and Giridhar, P. and Nandini, P. Shetty and Sudheer, K. Yannam and Paramesha, M. (2020) Evaluation of Various Drying Methods on Bioactives, Ascorbic Acid and Antioxidant Potentials of Talinum triangulare L., foliage. Plant Foods for Human Nutrition, 75. pp. 283-291. ISSN 0921-9668

T

Thoithoi, Tongbram and Jinku, Bora and Amudha, Senthil and Sourav, Kumar (2020) Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products. Journal of Food Science and Technology, 57 (7). pp. 2739-2749. ISSN 0022-1155

V

Vedashree, M. and Asha, M. R. and Roopavathi, C. and Madhava Naidu, M. (2020) Characterization of volatile components from ginger plant at maturity and its value addition to ice cream. Journal of Food Science and Technology, 57 (9). pp. 3371-3380. ISSN 0022-1155