Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2018

A

Alen, Jose (2018) Synthesis Of Silver Nanoparticles Via Green Approach. [Student Project Report] (Submitted)

Archana, Gopalrao Lamdande and Shamsiya, T. K. and Ramalakshmi, K. and Indrani, D. (2018) Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. Journal of Food Science and Technology, 55 (8). pp. 3144-3153. ISSN 0022-1155

B

Bubly, Mallik (2018) Valorization of Green Coffee Spent for the Development of Fiber and Protein Rich Cookies. [Student Project Report] (Submitted)

D

Debashree, Chanda and Nanishankar, V. Harohally (2018) Revisiting Amadori and Heyns synthesis: Critical percentage of acyclic form play the trick in addition to catalyst. Tetrahedron Letters, 59. pp. 2983-2988. ISSN 0040-4039

Dharal, Shah (2018) Pigmented, flavoured oil formulation and ginger aquaresin for food application. [Student Project Report] (Submitted)

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Iyer Karthik, Ramkumar (2018) Carbonated and Non-carbonated Beverages from Green Coffee. [Student Project Report] (Submitted)

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Jincy, M. George and Sowbhagya, H. B. and Rastogi, N. K. (2018) Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger. Drying Technology, 36 (9). pp. 1107-1116. ISSN 0006-3002

Joslin Elvira, Monis (2018) Stabilization of Curcumin Nanoemulsion for Food Application. [Student Project Report] (Submitted)

K

Kartik Kishore, Kutty (2018) Developing New Techniques for the Evaluation of Capsaicin in Green Chillies. [Student Project Report] (Submitted)

Kartikeya, S. (2018) Chlorogenic acid- its properties, sources, extraction and health effect. Masters thesis, Central Food Technological Research Institute.

Kavya., K. Naik (2018) Stabilizing effect of Zinc Acetyl Acetone complex in synthesis of silver nanoparticles. [Student Project Report] (Submitted)

M

Mohan, A. Dhale and Manjunatha, J. R. and Mohan Kumari, H. P. (2018) Protective and antioxidative effect of rubropunctatin against oxidative protein damage induced by metal catalyzed reaction. International Journal of Biological Macromolecules, 116. pp. 409-416. ISSN 0141-8130

N

Neelam, Thakur (2018) Isolation, Extraction, Characterization of Mahua (Madhuca longifolia) Flavor for Application in Food System. [Student Project Report] (Submitted)

Nikita, Dewangan (2018) Aquaresin Extraction from Chilli. [Student Project Report] (Submitted)

Noyal, K. Nobi (2018) Encapsulation Of Curcumin in Metal-Organic Framework. [Student Project Report] (Submitted)

P

Pooja, R. Moorkoth (2018) Development and Evaluation of Jelly Candy from Papaya Leaves. [Student Project Report] (Submitted)

Priya Darshini, M. J. (2018) Characterisation of cinnamon varieties and development of shelf stable flavoured water. [Student Project Report] (Submitted)

Priyatam, Prity (2018) Extraction, Isolation and Characterization of Bioactive Compounds from Fenugreek ( Trigonella foenum graecum ) fractions. [Student Project Report] (Submitted)

Pushpa, S. Murthy and Sano, M. (2018) Aspergillus Oryzae strain with improved conidiation after light stimulation. Japan Agricultural Research Quarterly, 52 (1). pp. 23-28.

R

Rosemy Rani, Podha (2018) Spices and herbal instant iced tea. [Student Project Report] (Submitted)

S

Sangeeta, R. Jaiswar (2018) Nanoencapsulation of Beet colour. [Student Project Report] (Submitted)

Saritha, G. Pandit and Mohan Kumari, H. P. and Nanishankar, V. Harohally and Mohan, A. Dhale (2018) Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′- hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02. Food Chemistry, 255. pp. 89-96. ISSN 0308-8146

Selvi, I. K. and Nagarajan, S. (2018) Separation of catechins from green tea (Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis. LWT - Food Science and Technology, 91. pp. 391-397. ISSN 0023-6438

Sharada, S. (2018) Extraction and nanoencapsulation of natural colour from banana bract. [Student Project Report] (Submitted)

Shivananda, V. (2018) Black Pepper: Piper Nigrum L. Science of its Cultivation, Processing, Chemistry and Nutraceutical Properties. Masters thesis, Central Food Technological Research Institute.

Siddharth, Priyadarshi (2018) Characterization, processing and value addition to coriander (Coriandrum sativum L.) foliage. Doctoral thesis, Academy of Scientific and Innovative Research.

Siddharth, Priyadarshi and Nanishankar, V. Harohally and Roopavathi, C. and Madhava Naidu, M. (2018) Isolation, identification, structural elucidation and bioactivity of Heneicos-1-ene from Coriandrum sativum L. foliage. Scientific Reports, 8. pp. 1-6.

Siddhi, Satish Patil (2018) Valorisation Of Coffee Pulp Biomolecules As Potent Anti Diabetic Food Supplements. Masters thesis, Academy of Scientific and Innovative Research.

U

Uma Maheshwari, Srinivasa (2018) Trigonella foenum-graecum L., (Fenugreek) Seed Fractions: Extraction, Isolation, and Characterization of Bioactive Compounds for Diabetic Remedy. Masters thesis, Academy of Scientific and Innovative Research.

V

Vaibhavi, Avinash Pimpley (2018) Characterization of Green coffee bean extract as a potent nutritional supplement for attenuating obesity. Masters thesis, Academy of Scientific and Innovative Research.

Vanlalramchhani, Chhangte (2018) Ethylene scavengers derived from mesoporous cyclodextrins for improved storage of banana and guava. [Student Project Report] (Submitted)

Vijaya Krishna, Goru (2018) Studies on Onion Processing and Drying Techniques. [Student Project Report] (Submitted)

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Yallappa, S. and Sandhya, V. M. and Jagan Mohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2018) Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles. Food Biotechnology, 32 (4). pp. 257-272.