Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2009

A

Aarthy, M. (2009) Bioactive Conserve from Unconventionally Processed Cumin Seeds. [Student Project Report]

Aastha, Deswal (2009) In-vitro Bioactivity Studies and Food Incorporation of Chilli Carotenoids. [Student Project Report]

Annu Maria, Alexander (2009) Application of Plant Pigments in Food. Masters thesis, University of Mysore.

Anusuya, Borah (2009) New approaches for the Extraction of Chilli Pigments. [Student Project Report]

B

Bhanu Tanuricha, Pande (2009) Studies on Preparation of Garlic Paste in Retort Pouches. [Student Project Report]

Bhavya Shree, K.T. (2009) Studies on Isolation of Conserves from Processed Cumin Seeds and Evaluation of Antioxidant Potential. [Student Project Report]

C

Chandana, E. (2009) Isolation of Polyphenols from Triage Coffee Beans. [Student Project Report]

Chaynika, Verma (2009) Bioactive Constituents and Applications of Seed Spice: Coriander. Masters thesis, University of Mysore.

D

Debabrata, Patra (2009) Effect of Enzymes Treatments on Coffee. [Student Project Report]

Deeptanshu, Srivastava (2009) Saponins and its Biological Actions with Special Reference to Fenugreek. Masters thesis, University of Mysore.

J

Jagadish, R. S. and Baldev, Raj and Srinivas, P. (2009) Chemical Modification of Polypropylene with Diisocyanates for Improved Gas Barrier and Mechanical Properties. Advances in Polymer Technology, 28 (4). pp. 233-245.

Jyothi, G.M. (2009) Dietary Fiber in Coffee. [Student Project Report]

K

Kalaipriya, B. (2009) Production of Enzymes from Coffee Waste under Solid State Fermentation using Neurospora Sp. [Student Project Report]

Kavya, B.K. (2009) Isolation of Bio-actives from Coffee Arabica Cherry. [Student Project Report]

M

Madhava Naidu, M. and Shyamala, B. N. and Manjunatha, J. R. and Sulochanamma, G. (2009) Simple HPLC Method for Resolution of Curcuminoids with Antioxidant Potential. Journal of Food Science, 74 (4). c312-c318.

Malavika Devi, K. (2009) Quality Evaluation of Ginger from North East India and its Value Addition. [Student Project Report]

Mhatre Jayesh, Dinesh (2009) Separation and Characterisation of Low Polar Anti-Oxidant Molecules from Ginger. [Student Project Report]

Murthy, Pushpa S. and Ramalakshmi, K. and Srinivas, P. (2009) Fungitoxic activity of Indian borage (Plectranthus amboinicus) volatiles. Food Chemistry, 114 (3). pp. 1014-1018. ISSN 0308-8146

P

Parvathy, K. S. and Negi, P. S. and Srinivas, P. (2009) Antioxidant, antimutagenic and antibacterial activities of curcumin-[beta]-diglucoside. Food Chemistry, 115 (1). pp. 265-271. ISSN 0308-8146

Parvathy, K. S. (2009) Chemical approaches toward preparation of water-soluble curcumin derivatives. PhD thesis, University of Mysore.

Priya Namrata, Topno and Vinothini, S. (2009) Studies on Preparation of Shelf Stable Ginger-Garlic Paste in Retort Pouches. [Student Project Report]

Pushpa, S. Murthy and Borse, B. B. and Hafeeza, Khanum and Srinivas, P. (2009) Inhibitory effects of Ajowan (Trachyspermum ammi) ethanolic extract on A. ochraceus growth and ochratoxin production. Turkish Journal of Biology, 33. pp. 211-217.

Pushpa, S. Murthy and Madhava Naidu, M. and Srinivas, Pullabhatla (2009) Production of alpha-amylase under solid-state fermentation utilizing coffee waste. Journal of Chemical Technology and Biotechnology, 84. pp. 1246-1249.

Pushpa, S. Murthy and Manonmani, H. K. (2009) Physico-chemical, antioxidant and antimicrobial properties of Indian monsooned coffee. European Food Research and Technology, 229 (4). pp. 645-650.

R

Ramalakshmi, K. (2009) Chemical and biochemical investigations on coffee by-products for value addition. PhD thesis, University of Mysore.

Ramalakshmi, K. and Jaganmohan Rao, L. and Takano Ishikawa, Yuko and Goto, Masao (2009) Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chemistry, 115 (1). pp. 79-85. ISSN 0308-8146

Rohit, Upadhyay (2009) Chlorogenic acids, Occurrence, Chemistry, Technology and Biological activities. Masters thesis, University of Mysore.

S

Sai Jyotsna, L. (2009) Studies on Ginger Paste in Retort Pouches. [Student Project Report]

Shyamala, Hegde and Srinivas, P. and Muralikrishna, G. (2009) Single-step synthesis of 4-nitrophenyl ferulate for spectrophotometric assay of feruloyl esterases. Analytical Biochemistry, 387 (1). pp. 128-129. ISSN 0003-2697

Sowbhagya, H. B. and Purnima Kaul, Tiku and Florence, Suma P. and Appu Rao, A. G. and Srinivas, P. (2009) Evaluation of enzyme-assisted extraction on quality of garlic volatile oil. Food Chemistry, 113 (4). pp. 1234-1238. ISSN 0308-8146

Sowmyashree, G. (2009) Isolation and Evaluation of Antioxidant Conserves in Coriander Fruit. [Student Project Report]

Subashini, P. (2009) Potential of Coffee Waste in Enzyme Production under Solid-State Fermentation using Penicillium sp. [Student Project Report]

Sulochanamma, G. and Ramalakshmi, K. and Borse, B. B. (2009) Stabilization of flavour volatiles of basil (Ocimum basilicum L.). Journal of Food Science and Technology, 46 (1). pp. 54-57.

V

Vasundhara, Sharma and Jagan Mohan Rao, L. (2009) A Thought on the Biological Activities of Black Tea. Critical Reviews in Food Science and Nutrition, 49. pp. 379-404.

Vinaya, Shetty (2009) Purification and Characterization of α-amylase from Neurospora crassa under Solid State Fermentation utilizing Coffee Pulp. [Student Project Report]

Vinodha, M. (2009) Extraction of Conserves from IR Processed Coriander Fruits (Coriandrum Sativum) and Evaluation of its Bioactivity. [Student Project Report]