Items where Division is "Lipid Science and Traditional Foods" and Year is 2022

A

Arpita, Das and Arunkumar, P. and Sudheer, K. Yannam and Baskaran, V. (2022) Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. Journal of Food Processing and Preservation, 46. e16162.

Arpita, Das and Arunkumar, P. and Sudheer, K. Yannam and Baskaran, V. (2022) Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. Journal of Food Processing and Preservation, 46. e16162.

Aysha Jinan, M. S. (2022) Development of Ready to Reconstitute Chocolate Drink Mix. [Student Project Report] (Submitted)

C

Chinglensana, Lourembam (2022) Development and quality evaluation of smoothie prepared from mixed fruits and vegetables of pineapple, papaya, carrot and banana. [Student Project Report] (Submitted)

D

Darshana, S. (2022) Impact of UV Irradiation on Escherichia Coli Inactivation and Quality Evaluation in Cow Milk. [Student Project Report] (Submitted)

Dharshini Devi, S. (2022) Efficacy of 280nm wavelength UV-C LEDs for the reduction of Listeria monocytogenes in Tender Coconut Water. [Student Project Report] (Submitted)

H

Hafsath Beevi, V. T. (2022) Potential Health Benefits of Coconut Residue. Masters thesis, Central Food Technological Research Institute.

J

Jagirdar Marguburraheman A, Majeed Sayed (2022) Studies on Modified Atmosphere Packaging Of Idli Batter. [Student Project Report] (Submitted)

M

Mariyam, Farooqui (2022) Development and quality evaluation of restructured carrot gummies and RTD beverage with no added sugar. [Student Project Report] (Submitted)

Megha, Govindan (2022) Preparation and Quality Evaluation of Stable Intermediate Moisture, Dried and Osmo-Dried Food Products from Radish (Raphanus sativus). [Student Project Report] (Submitted)

Meghana, M. (2022) Effect of Direct and Indirect and Processing Treatments on Physico Chemical and Sensory Perceptions of Food. Masters thesis, Central Food Technological Research Institute.

Mohammed Asfiya, Tabassum (2022) Current Trends in the Development of Nutrition Snack Bars. Masters thesis, Central Food Technological Research Institute.

Ms, Nikita (2022) Development of Nutrient Rich Jelly from Nannari Extract. [Student Project Report] (Submitted)

N

Nongmaithem Seema, Chanu (2022) Development and Quality Evaluation of Ready-to-Cook Black Rice Upma. [Student Project Report] (Submitted)

R

Raneswari, Maibam (2022) Development of alcoholic beverage from Tulsi herbs. [Student Project Report] (Submitted)

S

Shapna Priya, N. (2022) Extraction and quantification of Glutamic Acid from Corynebacterium glutamicum. [Student Project Report] (Submitted)

Shobitha, A. S. (2022) Study on effect of rice variety, process optimization and quality evaluation of ready to cook - Kadubu. [Student Project Report] (Submitted)

Sowndarya, M. (2022) Formulation and standardization of agar-based jelly candy with wheat grass extract. [Student Project Report] (Submitted)

T

Tanya, Baby (2022) Effect of processing of rice on quality of unniyappam. [Student Project Report] (Submitted)

Tenishwori, Akoijam (2022) Utilization of Mango Kernel Fat for Development of Crunchy Snack Food. [Student Project Report] (Submitted)