Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2005

Arya, M. (2005) Efficacy of green coffee conserve against oxidative rancidity of sunflower oil. [Student Project Report] (Submitted)

Baldev, Raj and Jagadish, R. S. and Srinivas, P. and Mr., Siddaramaiah (2005) Crosslinking of Low-Density Polyethylene by Diisocyanates for Superior Barrier Properties. Journal of Applied Polymer Science, 96. pp. 1193-1199.

Jagan Mohan Rao, L. and Ramalakshmi, K. and Borse, B. B. and Raghavan, B. (2005) Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.). Food Chemistry, 100 (2). pp. 742-747. ISSN 0308-8146

Lakshmi, K. and Vasanth Kumar, A. K. and Jaganmohan Rao, L. and Madhava Naidu, M. (2005) Quality evaluation of flavoured RTS beverage and beverage concentrate from tamarind pulp. Journal of Food Science and Technology (India), 42 (5). pp. 411-415.

Mishra, S. (2005) An appraisal on chicory composition bio activity and role as coffee adjunct. Masters thesis, Central Food Technological Research Institute.

Naik, J and Ramesh, B. S. and Gurudutt, K. N. (2005) Fumigation studies on cured large cardamom (Amomum subulatum Roxb.) capsules. Journal of Food Science and Technology (India), 42 (6). pp. 531-533.

Sharma, R. (2005) Strategies for stabilization of natural colourants. [Student Project Report] (Submitted)

Sowbhagya, H. B. and Smitha, S. and Sampathu, S. R. and Krishnamurthy, N. and Suvendu, Bhattacharya (2005) Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of Food Engineering, 67 (3). pp. 367-371.

Verma, Monika and Borse, B. B. and Sulochanamma, G. and Raghavan, B. (2005) Retention of benchmark flavour impact components in encapsulated rose oil. Flavour and Fragrance Journal, 20. pp. 122-126.

Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Shivaswamy, R. and Srinivas, P. (2005) Flavour volatiles of leaves, fruits and seed cotyledons of Murraya koenigii L. Flavour and Fragrance Journal, 20. pp. 169-172.