Items where Division is "Lipid Science and Traditional Foods" and Year is 2025

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Aakanksha Digamber, Karekar (2025) Effect of cooking in iron pots as a strategy to increase iron and its bioaccessibility. Masters thesis, Central Food Technological Research Institute.

Alina Mary, Luiz (2025) Effect of additives on the physiochemical properties of coconut crush beverage. [Student Project Report] (Submitted)

Arya, B. (2025) Development of antioxidant-rich fruit beverage. [Student Project Report] (Submitted)

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Cissa, Aby (2025) Formulation and functional characterization of compound chocolates enriched with rice bran oil and vitamin A. [Student Project Report] (Submitted)

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Febin Sha Muhammed, K. (2025) Effect of different hydrocolloids on low sugar high moisture product prepared from papaya. [Student Project Report] (Submitted)

Fouzia Yoosuf, M. (2025) Bottled tender coconut water: a case study. [Student Project Report] (Submitted)

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Gowri Nandana, R. (2025) Formulation of protein based fat spread. [Student Project Report] (Submitted)

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Harsha, H. G. (2025) Formulation of carrot and mango puree blended RTS beverages using sugar and its alternatives. [Student Project Report] (Submitted)

Harshal, Sahastrabudhe and Apexa, Gajjar and Arun Rathod, K. and Meena Rathod, R. and Malathi, Srinivasan and Asmita, Dhimmar and Moutusi, Manna and Prakash Dodiya, J. and Kamalesh, Prasad and Pramod Shinde, B. (2025) Evaluation of Anti-Diabetic and Anti-Obesity Potential of Salicornia brachiata Roxb. Seed Oil. Journal of Plant Foods for Human Nutrition, 80. pp. 1-7.

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Jayadurga, G. (2025) Development and storage stability of (UV-C treated) malted millet. [Student Project Report] (Submitted)

Jubile Karissa, Benedict (2025) Evaluation and Validation of Black Pepper (Piper nigrum Linn) Adulteration With Papaya Seed Powder Using Electronic Nose and Electronic Tongue. [Student Project Report] (Submitted)

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Keerthana, Rajesh (2025) Physicochemical characterization of ready to drink green tomato nectar beverage. [Student Project Report] (Submitted)

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Liyana, C. B. V. (2025) Preparation and quality evaluation of ready to serve beverages from pineapple juice added with nata de coco jelly cubes and semi-ripe papaya cubes. [Student Project Report] (Submitted)

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Mandagiri Pavan, Kumar (2025) Development and characterization of cumin aldehyde-modified sericin protein-based bio-degradable food packaging films. [Student Project Report] (Submitted)

Mandeep, Gulati and Keshava Murthy, P. S. and Akshay Dasalkar, H. and Sudheer Kumar, Yannam and Jeevan Prasad, Reddy (2025) Development of Spray-Dried Microparticles Encapsulating Onion Peel Extract Containing Anthocyanin: Optimization, Characterization, and Storage Stability. Journal of ACS Food Science & Technology. pp. 1-16.

Mandem, Vennela (2025) UV-C processing of cow milk for spray drying and its quality evaluation. [Student Project Report] (Submitted)

Manoj, Prabhakaran and Chauhan, A. S. and Nandini, P. Shetty and Sreerama, Y. N. (2025) Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability. Journal of Food Science and Technology, 62. pp. 144-154. ISSN 0022-1155

Mohammad Shifa, Rumaa (2025) Impact of UV-C treatment on microbial safety, physio- chemical and structural properties of cow milk. [Student Project Report] (Submitted)

Monika, Rani and Sudheer Kumar, Yannam and Jyothi Lakshmi, A. (2025) Utilization of Plant Protein Hydrolysates in an Instant Porridge Mix with Improved Protein Digestibility and Palatability. Journal of ACS Food Science & Technology, 5. pp. 2743-2753.

Ms, Diksha (2025) Effect of Ultrasound and Ultraviolet Pre-Treatments on the Shelf Life Extension of Millets. Masters thesis, Central Food Technological Research Institute.

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Nagalaxmi, G. K. (2025) Effect of UV-treatment on physicochemical properties, curcumin stability, and microbial quality of curcumin-enriched milk. [Student Project Report] (Submitted)

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Pallavi, V. R. (2025) Preparation of low sugar high moisture food product (lshm-fp) from carrot puree and it’s physicochemical characterization and microbial analysis. [Student Project Report] (Submitted)

Piduru Samiksha, Reddy (2025) Formulation of tomato gel drink and its physicochemical characterization. [Student Project Report] (Submitted)

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Rajashri, Kulal and Sudheer Kumar, Yannam and Chandankumar Kabbare, Puttaswamy and Babasaheb Bhaskarrao, Borse and Muthukumar Serva Peddha, Peddha (2025) Evaluation of antioxidant properties, sensory profile of encapsulated spice oleoresins and molecular docking studies for the anti-depressive potential of their active components. Journal of Food Bioscience, 68. pp. 1-19.

Rohith, H. S. and Ishrat Jahaan, Peerzade and Attar Singh, Chauhan and Prakash Motiram, Halami (2025) Formulation and analysis of probiotic Bacillus licheniformis MCC 2514 infused osmo dried carrot. Journal of Food Science and Technology. pp. 1-13.

Ruparna, Chattopadhyay (2025) Development of low-fat vegan mayonnaise using different hydrocolloids and virgin coconut oil. [Student Project Report] (Submitted)

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Sajiddin, Shaikh and Mukund, Padmere and Hafeeza, Khanum and Shivaswamy, R. and Sudheer Kumar, Yannam and Babasaheb Baskarrao, Borse (2025) Spiced moringa mix: Physio-chemical characterization and quantitative analysis. Indian Journal of Chemical Technology, 32. pp. 433-440.

Sakina, Razacka and Krishna Prasad, N. and Chetana, R. and Pooja Rao, J. (2025) Nanoencapsulation of medicated ghee (Guggulu tiktaka ghritam) and its application in protein bar to enhance palatability. Indian Journal of Traditional Knowledge, 24 (7). pp. 657-664.

Sathvika Valli, V. (2025) Formulation and physico-chemical characterization of high-protein cookies using groundnut seed cake. [Student Project Report] (Submitted)

Sharath, S. J. (2025) Product development of mature coconut water-based energy drink. Masters thesis, Central Food Technological Research Institute.

Shikku Premachandran, M. and Nanishankar Harohally, V. and Yannum Sudheer, Kumar and Pushpa Murthy, S. (2025) Volatile fingerprinting of allspice (Pimenta dioica L.) leaf essential oil by GC-MS, E-Nose and NMR. Journal of Food Measurement and Characterization, 19. pp. 2624-2641.

Shivani, Tripathi and Sachin Eligar, M. and Pushpa Murthy, S. (2025) Valorisation of coffee husk for functional arabinogalactans: A sustainable value-added ingredient. Journal of Food Chemistry, 490. pp. 1-10.

Shree Raksha, Srinivasu and Gnanesh Kumar Belur, Shivappa and Subba Rao Madhunapantula, V and Sachin Eligar, M. (2025) Growth inhibition and apoptosis induction in hepatocellular carcinoma cells by partially purified nutraceutical proteins from quinoa bran. Journal of Food Bioscience, 66. pp. 1-12.

Shreya Hambirrao, Kalbhor (2025) Physicochemical properties of papaya nectar. [Student Project Report] (Submitted)

Srujana Shashwathi, K. (2025) Effect of Heat and UV-C Treatment on the Physicochemical, Microbial, and Sensory Characteristics of Paneer. [Student Project Report] (Submitted)

Sthuthi Shagrithaya, R. (2025) Arbinoxylan from Plantago ovata froskk., Extraction and characterization. [Student Project Report] (Submitted)

Sunil Kumar, B. T. and Jeevan Prasad, Reddy and Vanajakshi, V. and Akshay Dasalkar, H. and Sudheer Kumar, Yannam and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2025) Development and characterization of carrageenan-based antibacterial films incorporated with natural melanin pigment from niger seed hulls (Guizotia abyssinica) and their efficacy to enhance the shelf-life of strawberries. Food Control, 174. pp. 1-11.

Sunil Kumar, B.T. and Umesh Hebbar, H. and Sridevi Annapurna, Singh (2025) Isolation, purification, and physio-chemical characterization of melanin pigment from nigerseed hulls (Guizotia abyssinica). Preparative Biochemistry & Biotechnology, 55 (2). pp. 141-149.

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Tirtha Umesh, Prabhale (2025) Intermediate Moisture Product (IM-P) from beetroot juice and its quality evaluation. [Student Project Report] (Submitted)