Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2010

Annu Maria, Alexander (2010) Food application of Marigold Pigment. [Student Project Report]

Anu Maria, Alexander (2010) Application and stability studies of marigold pigment in ice-cream. [Student Project Report] (Submitted)

Anuradha, K. and Madhava Naidu, M. and Sai Manohar, R. and Indiramma, A. R. (2010) Effect of vanilla extract on radical scavenging activity in biscuits. Flavour and Fragrance Journal, 25. pp. 488-492.

Bhavya, M. L. (2010) SPME Technique for Quality Characterization of Spices/Spice Products. Masters thesis, University of Mysore.

Chauhan, A. S. and Iboyaima Singh, N. and Jaganmohan Rao, L. and Rekha, M. N. and Ramteke, R. S. (2010) Physicochemical Changes During Microfiltration (Mf) Of Jackfruit (Artocarpus Heterophyllus Lamk) Juice. Electronic Journal of Environmental Agricultural and Food Chemistry, 9 (4). pp. 720-737. ISSN 1579-­4377

Chaynika, Verma (2010) Water soluble extract from Cumin and Coriander: Application Studies as Beverage and Quality Characteristics. [Student Project Report]

Deeptanshu, Srivastava (2010) Fenugreek seed husk; A novel product and its use in the development of high fibre muffins. [Student Project Report] (Submitted)

Deeptanshu, Srivastava (2010) Fenugreek Seed Husk: A Novel Product and its use in the Development of High Fibre Muffins. [Student Project Report]

Devender, Kumar (2010) Microwave Processing of Spices and Plantation Crops. Masters thesis, University of Mysore.

Heena, Anjum (2010) New approach to Synthesize α-Acetobromoglucose and its Reaction with Aromatic Alcohols. [Student Project Report]

Milana Lawzer, Y. L. (2010) Process for Scale-up Preparation of α-Acetobromoglucos1 and Its Reaction with Aliphatic Alcohols. [Student Project Report]

Ms, Vismaya and Sapna Eipeson, W. and Manjunatha, J. R. and Srinivas, P. and Sindhu Kanya, T. C. (2010) Extraction and recovery of karanjin: A value addition to karanja (Pongamia pinnata) seed oil. Industrial Crops and Products, 32. pp. 118-122.

Nagarajan, S. and Rahath Kubra, I. and Jagan Mohan Rao, L. (2010) Separation of Curcuminoids Enriched Fraction from Spent Turmeric Oleoresin and its Antioxidant Potential. Journal of Food Science, 75 (6). H158-H162.

Nagendra Chari, K. L. (2010) Bioactive compounds of ginger. Masters thesis, University of Mysore.

Naveen, P. (2010) New synthetic approach to Trans-β-terpineol & its Alkoxy Ethers. [Student Project Report]

Chetan Nayak, A. and Srinivas, P. and Rastogi, Navin K. (2010) Characterisation of anthocyanins from Garcinia indica Choisy. Food Chemistry, 118 (3). pp. 719-724. ISSN 0308-8146 (In Press)

Parvathy, K. S. and Negi, P. S. and Srinivas, P. (2010) Curcumin–amino acid conjugates: Synthesis, antioxidant and antimutagenic attributes. Food Chemistry, 120 (2). pp. 523-530.

Policegoudra, R. S. and Rehna, K. and Jaganmohan Rao, L. and Aradhya, S. M. (2010) Antimicrobial, antioxidant, cytotoxicity and platelet aggregation inhibitory activity of a novel molecule isolated and characterized from mango ginger (Curcuma amada Roxb.) rhizome. Journal of Biosciences, 35 (2). 231-240.

Poornima, Gowthaman (2010) Fractionation of Conserves from Roasted Cumin Seeds and their Antioxidant Potential. [Student Project Report]

Pushpa, S. Murthy and Madhava Naidu, M. (2010) Protease Production by Aspergillus oryzae in Solid-State Fennentation Utilizing Coffee By-Products. World Applied Sciences Journal, 18 (2). pp. 199-205.

Rekha, M. (2010) Chemical Composition of Essential Oils from Processed Cumin Seeds using Alternate Energy on Pilot Scale. [Student Project Report]

Ritika, Mathur (2010) Quality characteristics of Indian coffee. Masters thesis, University of Mysore.

Rohit, Upadhyay (2010) Microwave Assisted Extraction (Mae) of Chlorogenic Acids from the Green Coffee Beans. [Student Project Report]

Rohit, Upadhyay (2010) Microwave Assisted Extraction (Mae) of Chlorogenic Acids from the Green Coffee Beans. [Student Project Report]

Sangamesha, M.A. (2010) New Synthetic approach to 1-hydroxy-p-menthane and its alkoxy ethers. [Student Project Report]

Sinduja, K. (2010) Fractionation of Conserves from Coriander Fruits and their Antioxidant Potential. [Student Project Report]

Sirisha, Yadlapati (2010) Physico chemical Analysis and quality characteristics of Large Scale Processed Coriander Fruits using Infra red energy. [Student Project Report]

Sneha, S.K. (2010) Utilisation of Spice Spents. [Student Project Report]

Sowbhagya, H. B. and Srinivas, P. and Krishnamurthy, N. (2010) Effect of enzymes on extraction of volatiles from celery seeds. Food Chemistry, 120 (1). pp. 230-234.

Sowbhagya, H. B. and Chitra, V. N. (2010) Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials. Critical Reviews in Food Science and Nutrition, 50. pp. 146-161.

Sruthi Rao, K.R. and Prashanti, R. (2010) Demucilization of Coffee Beans using Enzymes. [Student Project Report]