Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2017

Ameer Muhammad, Ibrahim (2017) Synthesis of oximes of selected carbonyl compounds from spices and their de-oximation reactions. [Student Project Report] (Submitted)

Antara, Banerjee (2017) Studies on Preparation of Herbal Water. [Student Project Report] (Submitted)

Archana, Haridas (2017) Studies on Chocolate Coated Cardamom Seeds. [Student Project Report] (Submitted)

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Sowbhagya, H. B. and Rastogi, N. K. (2017) Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices. Journal of Food Processing and Preservation, 41. pp. 1-10.

Bhagyashri Nagorao, Annapurve (2017) Development of Flavoured bioactive Teas. [Student Project Report] (Submitted)

Bhargavi, S. C. (2017) Studies on utilization of Zingiber zerumbet essential oil. [Student Project Report] (Submitted)

Bilwashree, L. T. (2017) Evaluation of ginger component Zerumbone for anti-inflammatory and anti-diabetic properties by in-vitro studies. [Student Project Report] (Submitted)

Cyril, Thomas (2017) Development of Near Infrared and Infrared Based Methods to Authenticate Coffee and Chicory Blends. [Student Project Report] (Submitted)

Devipriya, E.S. (2017) Development of Ginger Coconut Toffee from fresh ginger. [Student Project Report] (Submitted)

Doctor Joy, Tripura (2017) Isolation of allicin from garlic (Allium sativum L.) and stabilization by electro spray method. [Student Project Report] (Submitted)

Glory Martha, S. (2017) Utilisation Of By- Products Generated During Processing Of Green Coffee Conserve. [Student Project Report] (Submitted)

Gopika, L. (2017) Reduction of arecoline in Areca catechu value addition. [Student Project Report] (Submitted)

Hafeeza, Khanum and Sheema, Faiza and Sulochanamma, G. and Borse, B. B. (2017) Quality, antioxidant activity and composition of Indian black teas. Journal of Food Science and Technology, 54 (5). pp. 1266-1272. ISSN 0022-1155

Jyotirmayee, Padhi (2017) Microwave Assisted Extraction Of Volatiles & Non Volatiles from cardamom. [Student Project Report] (Submitted)

Kavithasri, M. (2017) Novel Product Development Using Nutraceuticals. [Student Project Report] (Submitted)

Khushboo, Bhura (2017) Production and Studies on Kombucha. [Student Project Report] (Submitted)

Kiran, S. and Anupam, Kujur and Laluram, Patel and Ramalakshmi, K. and Bhanu, Prakash (2017) Assessment of toxicity and biochemical mechanisms underlying the insecticidal activity of chemically characterized Boswellia carterii essential oil against insect pest of legume seeds. Pesticide Biochemistry and Physiology, 139. pp. 17-23. ISSN 0048-3575

Manan Manoj, Borana (2017) Quality Evaluation of Cumin (Cuminum cyminum L.) seeds by Biochemical and Instrumental Analysis. [Student Project Report] (Submitted)

Mr., Lalthlamuana (2017) Development of methods for the stabilization of Diallyl disulfide (DADS) from garlic (Allium Sativum L.). [Student Project Report] (Submitted)

Muhammad, Usmad. K (2017) Preparation of value added products from Nutmeg pericarp. [Student Project Report] (Submitted)

Nagashree, S. and Archana, K. K. and Srinivas, Pullabhatla and Srinivasan, K. and Sowbhagya, H. B. (2017) Anti-hypercholesterolemic influence of the spice cardamom (Elettaria cardamomum) in experimental rats. Journal of the Science of Food and Agriculture, 97. pp. 3204-3210. ISSN 0022-5142

Nandini, K. (2017) Synthesis of flavors and glycerolipids via β– substituted alcohols. Doctoral thesis, University of Mysuru.

Nanishankar, V. Harohally and Chris, Cherita and Praveena, Bhatt and Anu Appaiah, K. A. (2017) Antiaflatoxigenic and Antimicrobial Activities of Schiff Bases of 2‑Hydroxy-4-methoxybenzaldehyde, Cinnamaldehyde, and Similar Aldehydes. Journal of Agricultural and Food Chemistry, 65. pp. 8773-8778. ISSN 0021-8561

Nidhina, N. and Bhavya, M. L. and Bhaskar, N. and Muthukumar, S. P. and Pushpa, S. Murthy (2017) Aflatoxin production by Aspergillus flavus in rumen liquor and its implications. Food Control, 71. pp. 26-31.

Nisha Kiran, Meena (2017) Encapsulation Of Spice: The Case Of Capsaicinoids. [Student Project Report] (Submitted)

Parineeta, Sengupta (2017) Stabilization of nanoencapsulated spice oil emulsion. [Student Project Report] (Submitted)

Poojashree, M. B. (2017) Evaluation of Ginger Component Azazerumbone for Anti-Inflammatory and Anti-Diabetic Properties by In-Vitro Studies. [Student Project Report] (Submitted)

Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted)

Renuka, Raju (2017) Extraction and Analysis of Inulin using Super Critical Fluid Extractor. [Student Project Report] (Submitted)

Rohithnath, R. R. (2017) Catalytic Hydrogenation of Some Selected Spice Constituents. [Student Project Report] (Submitted)

Santosh Kumar, S. C. and Negi, P. S. and Manjunatha, J. R. and Bettadaiah, B. K. (2017) Synthesis, antibacterial and antimutagenic activity of zerumbonebicarbonyl analogues. Food Chemistry, 221. pp. 576-581.

Sherin, M. Joseph (2017) Optimization of Physico-chemical Parameters of Nanoencapsulated Clove Oil Emulsion. [Student Project Report] (Submitted)

Sherin Mary, Thomas (2017) Exploring the Feasibility of Ultraviolet on Reduction of Microbial Load in Sugar Cane Juice. [Student Project Report] (Submitted)

Shruti Pradeep, Pashte (2017) Microbial Decontamination of coriander seeds (Coriandrum sativum) by ozone Treatment and its Effect on Volatile Oil Constituents of the Spice. [Student Project Report] (Submitted)

Shyam Sundar, J. (2017) Preparation of chelated complexes with micronutrients and characterization using chemical and instrumental Methods. [Student Project Report] (Submitted)

Sindoora, K. Udayakumar (2017) Development of a quicker and convenient method for the determination of curcumin by FTIR-ATR. [Student Project Report] (Submitted)

Subhashree, S. R. (2017) Bioactivity and development of flavoured wheat grass product mix. [Student Project Report] (Submitted)

Sumayya, Abdul Rahim (2017) Development of BIiocolours from Natural Sources for Application in Foods. [Student Project Report] (Submitted)

Tejaswini, Uddhav Oka (2017) Feasibility of extraction of bioactive compounds from Zingiber zerumbet. [Student Project Report] (Submitted)

Utsavi, Dwivedi (2017) Qualitative and quantitative analysis of character impact compounds in spice oils. [Student Project Report] (Submitted)

Vasudevaiah, A. M. and Chaturvedi, A. and Ramalakshmi, K. and Indrani, D. (2017) Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology, 54 (7). pp. 1827-1836. ISSN 0022-1155

Vidya, V. Menon and Edakot, Fazal and Sheena, Mary. Y. and Nagarajan, S. (2017) FT-IR, FT-Raman and NMR characterization of 2-isopropyl-5- methylcyclohexyl quinoline-2-carboxylate and investigation of its reactive and optoelectronic properties by molecular dynamics simulations and DFT calculations. Journal of Molecular Structure, 1127. pp. 124-137.

Vijayakumar, Rajendran and Anilkumar, Krishnegowda and Vasanthi, Nachiappan (2017) Antihyperlipidemic activity of Cassia auriculata flower extract in oleic acid induced hyperlipidemia in Saccharomyces cerevisiae. Journal of Food Science and Technology, 54 (9). pp. 2965-2972. ISSN 0022-1155