Items where Division is "Lipid Science and Traditional Foods" and Year is 2023

Aastha, Paliwal (2023) Formulation, characterization and quality evaluation of a millet based probiotic drink. [Student Project Report] (Submitted)

Aditi, Goel and Chauhan, A. S. and Prakash, M. Halami (2023) Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A. Journal of Food Measurement and Characterization, 17. pp. 6425-6439.

Anna, Sinil (2023) Formulation of a sponge cake with modulated starch hydrolysis and its characterization. [Student Project Report] (Submitted)

Ashvi, Poulose (2023) Studies on the sensory properties of wine produced from UV-C treated grape juice using E-nose and E-tongue. [Student Project Report] (Submitted)

Basavaraja, B. A (2023) Effect of blending milk and dairy compound chocolates on textural and sensory qualities. [Student Project Report] (Submitted)

Divya, P. M. and Roopa, B. S. and Manusha, C. and Prema, B. (2023) A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60. pp. 441-452. ISSN 0022-1155

Elna Mary, Yesudas (2023) Aroma and taste profiling of different varieties of mango using e-nose and e-tongue. [Student Project Report] (Submitted)

Geetha, V. and Moumita, Das and Chetana, R. and Suresh Kumar, G. (2023) Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste. Journal of Aquatic Food Product Technology, 32 (8–9). pp. 599-613. ISSN ISSN: 1049-8850

Kalyana sagar, Uppara. (2023) Effect of various preservatives on the storage stability of jackfruit nectar. [Student Project Report] (Submitted)

Kavya, T. S. (2023) Formulation and characterization of instant mix for millet-based custard. [Student Project Report] (Submitted)

Kavyaa, M. L (2023) Spiced flavoured virgin coconut oils and their physico chemical characteristics. [Student Project Report] (Submitted)

Krupanjali, A. B. (2023) Non-thermal processing of coconut milk By using UV-C irradiation. [Student Project Report] (Submitted)

Lakshmi, P (2023) Virgin coconut oil based salad dressing. [Student Project Report] (Submitted)

Major, Goutham R (2023) Physico-chemical properties of intermediate moisture food products from mango pulp incorporated with konjac Glucomannan. [Student Project Report] (Submitted)

Moumita, Das and Mayookha, V. P. and Geetha, V. and Chetana, R. and Suresh Kumar, G. (2023) Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation. Journal of Food Science and Technology, 60 (4). pp. 1342-1354. ISSN 0022-1155

Moumita, Das and Mayookha, V. P. and Geetha, V. and Chetana, R. and Suresh Kumar, G. (2023) Infuence of diferent drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation. Journal of Food Science and Technology, 60 (4). pp. 1342-1354. ISSN 0022-1155

Ms, Laalima (2023) A study on millet based roti pre-mix and quality evaluation of roti from premix. [Student Project Report] (Submitted)

Neha, B (2023) Effect of the thermal processing on physico-chemical characteristics of germinated grains and flours : Development and evaluation of protein-rich porridge mix. [Student Project Report] (Submitted)

Neha, Kittur (2023) Preparation of chia seed protein isolate from chia seed defatted meal. [Student Project Report] (Submitted)

Priyanka, Sharma (2023) Improvement of natural colour in pomegranate juice and its processed food products. [Student Project Report] (Submitted)

Raj Kumar, M. (2023) Non-thermal processing of tender coconut water using UV-C light emission diodes. Doctoral thesis, Central Food Technological Research Institute.

Rosemin Shaji, Joseph (2023) Physico-chemical characterization of byproducts of protein isolates from oilseeds and its utilization. [Student Project Report] (Submitted)

Sanghapriya, Sarwade (2023) Substitution of pectin with tamarind xyloglucan in preparation of pineapple and other mixed fruit-juice based products. [Student Project Report] (Submitted)

Subhasmita, P. Pattanaik (2023) Development and quality evaluation of blended crush beverages from carrot, tomato and papaya. [Student Project Report] (Submitted)

Sujith, S (2023) Development and storage stability of Ready to Reconstitute (RTR) supplementary food for cancer patients. [Student Project Report] (Submitted)

Syed Afroz, Zehra (2023) Physico-chemical changes during storage of water melon spread stored at various temperatures (LT, RT, FT). [Student Project Report] (Submitted)