Items where Division is "Lipid Science and Traditional Foods" and Year is 2024

Akanksha, Singh and Deependra, Rajoriya and Indudhar, S. Obalesh and Harish Prashanth, K. V. and Sachin, R. Chaudhari and Sarma, Mutturi and Koushik, Mazumder and Sachin, M. Eligar (2024) Arabinoxylan from pearl millet bran: Optimized extraction, structural characterization, and its bioactivities. International Journal of Biological Macromolecules, 279. p. 135247.

Akshatha, S. and Gnanesh Kumar, B. S. and Koushik, Mazumder and Sachin, M. Eligar (2024) Structural characterization and bioactivities of maize bran feruloylated arabinoxylan and oligosaccharides obtained by a combined hydrothermal and enzymatic pre-treatment. Food Bioscience, 60. p. 104417.

Akshay, H. Dasalkar and Raj Kumar, Maguluri and Salony Raghunath, Vaishnav and Sridevi Annapurna, Singh and Sudheer, K. Yannam (2024) Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study. International Dairy Journal, 156. p. 105979.

Amina, Shajudeen (2024) Development of ultra convenient product: tomato chutney slice. [Student Project Report] (Submitted)

Anjali, Jha (2024) Preparation of mango crush beverage and its physicochemical characterization. [Student Project Report] (Submitted)

Anjana, M. A. (2024) Physico chemical analysis of an instant beverage mix. [Student Project Report] (Submitted)

Anjana, Sali (2024) Extruded snacks with byproducts of coconut. [Student Project Report] (Submitted)

Anjana, T. S (2024) Quality attributes of nectar prepared from the puree blend of carrot and tomato. [Student Project Report] (Submitted)

Delna, Davis (2024) Development and characterization of Coconut milk based pudding. [Student Project Report] (Submitted)

Devika, Raj (2024) Tender coconut water processing with submerged uv-c leds reactor and shelf-life study. [Student Project Report] (Submitted)

Dhore Dipak, Baliram (2024) Effect of ultra-violet (uv) as pre-treatment for shelf- life extension of millets. [Student Project Report] (Submitted)

Kajal, Sahu (2024) Liquid chocolate with VCO and vitamin A fortification. [Student Project Report] (Submitted)

Major Sumit, Deshwal (2024) Quality Assessment of Banana Juice concentrate and its application in the preparation of Food products. [Student Project Report] (Submitted)

Manoj, Prabhakaran and Chauhan, A. S. and Nandini, P. Shetty and Sreerama, Y. N. (2024) Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability. Journal of Food Science and Technology. ISSN 0022-1155

Medhini, Yaji (2024) Vitamin-fortified confectionery edible films. [Student Project Report] (Submitted)

Medini Deshpande, K (2024) Floral origin influences on sensory profile and physicochemical characterization of honey. [Student Project Report] (Submitted)

Monisha Nair, S. (2024) Preparation and quality evaluation of pomegranate, beet root and carrot based blended beverages (ready to drink and concentrated) endowed with anthocyanins, betalains and carotenoids. [Student Project Report] (Submitted)

Muhammed Nifin, T. P. (2024) Effect of germination on foxtail millet flour characteristics. [Student Project Report] (Submitted)

Nida Fathima, A. M. (2024) Physico-chemical characteristics of dried jackfruit segments pretreated with various humectants. [Student Project Report] (Submitted)

Pallavi, D. N. (2024) Fruits fused choco delight enriched with polyphenols. [Student Project Report] (Submitted)

Pooja, K. I. (2024) Formulation of a honey based confectionery oleogel. [Student Project Report] (Submitted)

Prashasti, Jain (2024) Ready to cook porridge mix. [Student Project Report] (Submitted)

Pratiksha Prabhakar, Gawali and Veeresh, T. and Madhurya, Lokesh and Sudheer, K. Yannam and Ezhilvendan, S. (2024) Physicochemical comparison of chitin characteristics in three major stored-product beetle pests: Implications for biofumigant toxicity. International Journal of Biological Macromolecules, 265. p. 130759.

Preethika, K. M. (2024) Development and quality evaluation of watermelon jelly. [Student Project Report] (Submitted)

Raksha, Srinivasu and Sachin, M. Eligar (2024) Physico-chemical and techno-functional characterization of quinoa bran protein concentrate. Journal of Cereal Science, 116. pp. 1-9.

Renuka, Rohit (2024) Development of barnyard millet-based ready- to-reconstitute dosa mix. [Student Project Report] (Submitted)

Rixon, Raj and Salony, Azam Sheikh and Sridevi Annapurna, Singh and Nandini, P. Shetty (2024) Improvement of storage stability and bioaccessibility of microencapsulated black carrot (Daucus Carota ssp. sativus) anthocyanins using maltodextrin and sericin protein combinations as wall material. Food Bioscience, 61. p. 104666.

Sai Ackshara, R (2024) A comparative study on bioactive compounds of raw and powdered cruciferous vegetables. [Student Project Report] (Submitted)

Sajan Chandrangadhan, Achi and Chetana, R. and Asha, M. R. and Steji, Raphel and Prakash, M. Halami (2024) Dark chocolate: delivery medium for probiotic Bifidobacterium breve NCIM 5671. Journal of Food Science and Technology, 61 (7). pp. 1411-1415. ISSN 0022-1155

Sandipa, Sarkar and Jeyarani, T. and Sudha, M. L. (2024) Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits. Journal of Food Science and Technology, 61 (9). pp. 1767-1777. ISSN 0022-1155

Shelvi, Patel (2024) Impact of 280 nm uv-c leds irradiation on microbial safety and physicochemical properties of sweet lime (citrus limetta) juice. [Student Project Report] (Submitted)

Sneha, Binoy (2024) Formulation and quality evaluation of restructured intermediate moisture food (IMF) products from blended juices of pomegranate, beetroot and carrot. [Student Project Report] (Submitted)

Sruthi, V (2024) Development of vitamin-fortified confectionery jelly added with coconut testa concentrate. [Student Project Report] (Submitted)

Sunil Kumar, B.T. and Sathyendra Rao, B. V. and Swathi, S. and Vanajakshi, V. and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2024) Characterization, antioxidant, and antimicrobial activity of melanin extracted from nigerseed hulls. Food Bioscience, 61. p. 104929.

Sunil Kumar, B.T. and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2024) Isolation, purification, and physio-chemical characterization of melanin pigment from nigerseed hulls (Guizotia abyssinica). Preparative Biochemistry & Biotechnology.

Swara, Bhayde (2024) Formulation and quality evaluation of β-carotene rich RTS beverage from blended pure of fruits and vegetable. [Student Project Report] (Submitted)

Swati, Khatri (2024) Steeping preservation of shallot onions and its quality evaluation (physicochemical, sensory and microbiological analysis). [Student Project Report] (Submitted)

Vatsala, Sharma and Janani, Ramesh and Monika, Thakur and Sridevi Annapurna, Singh (2024) The functional attributes of protein hydrolysates from horsegram (Macrotyloma uniflorum). International Journal of Food Science and Technology, 59. pp. 8204-8213.

Veeranna, H. and Parvati, H. and Suresh Kumar, G. and Chetana, R. (2024) Development of high‑fiber and high‑protein virgin coconut oil‑based spread and its physico‑chemical, and sensory qualities. Journal of Food Science and Technology, 61 (11). pp. 2196-2204. ISSN 0022-1155

Vibha, Sharma (2024) standardization and characterization of Indian traditional sweet using broken wheat (dalia burfi). [Student Project Report] (Submitted)

Yaminy, R.T. (2024) Physio-chemical analysis of selected food samples. [Student Project Report] (Submitted)