Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2021

A

Achala, Achalkar (2021) Preparation of Tea Bags Flavoured with Decalepis hamiltonii Roots and Evaluation of Compatibility with Green and Black Tea. [Student Project Report] (Submitted)

Achala, Achalkar (2021) Processing technology and chemistry of tea with value addition of bioactives from herbs. Masters thesis, Central Food Technological Research Institute.

Aishwarya, Praveen and Durga, Prasad and Soumya, Mishra and Nagarajan, S. and Sachin, R. Chaudhari (2021) Facile NMR approach for profiling curcuminoids present in turmeric. Food Chemistry, 341. p. 128646.

Akshay Sayaji, Bhosale (2021) Novel Spice Food Flavourings: Science and Technology. [Student Project Report] (Submitted)

Anuja Anandkumar, Naidu (2021) Extraction of Essential Oil from Curcuma Longa and its Allied Applications as Flavoured Drinking Water. [Student Project Report] (Submitted)

Ashika, Raveendran and Pushpa, S. Murthy (2021) New trends in specialty coffees - “the digested coffees”. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852

C

Chaithanya Kumar, B. (2021) Influence of thermal and photo treatment on stability of curcumin in encapsulated state. [Student Project Report] (Submitted)

D

Debashree, Chanda and Gangothri, M. Venkataswamy and Lagamawwa, V. Hipparagi and Nanishankar, V. Harohally (2021) Critical role of Bronsted acid in Lewis-acid catalyzed synthesis of Amadori and Heyns compounds of β-amino acids. Synthetic Communications, 51 (22). pp. 3379-3389.

Durga, Prasad and Aishwarya, Praveen and Sipra, Mahapatra and Santosh, Mogurampelly and Sachin, R. Chaudhari (2021) Existence of β-diketone form of curcuminoids revealed by NMR spectroscopy. Food Chemistry, 360. p. 130000. ISSN 0308-8146

H

Hemanth Reddy, C. (2021) Nanoemulsion Preparation of Spice Oils. [Student Project Report] (Submitted)

K

Kavya Bhatt, S. and Manjunatha Javagal, R. and Shashirekha, M. N. and Sachin, M. Eligar (2021) In vitro anti-inflammatory property of a Quercetin-3-O-diglucoside-7-O-glucoside characterized from fresh leaves of Trigonella foenum-graecum L. International Journal of Food Properties,, 24 (1). pp. 1438-1452.

M

Monali, Mukherjee and Srinivas, Sistla and Shivakumar, R. Veerabhadraiah and Bettadaiah, B. K. and Thakur, M. S. and Praveena, Bhatt (2021) DNA aptamer selection and detection of marine biotoxin 20 Methyl Spirolide G. Food Chemistry, 363. p. 130332. ISSN 0308-8146

Muktha, R. (2021) Allyl Organic Functional Motifs as Key Food Flavours from Natural and Synthetic Origin. Masters thesis, Central Food Technological Research Institute.

Muktha, R. (2021) Synthesis and characterization of allyl-esters of aliphatic acids with special reference to flavour interest. [Student Project Report] (Submitted)

N

Nazareth, Maria Sheeba and Shreelakshmi, S. V. and Pooja, J. Rao and Nandini, P. Shetty (2021) Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics. Food Chemistry, 359. p. 129876. ISSN 0308-8146

Nikhitha, Benny Myppan (2021) Allspice volatiles and formulation of herbal candy. [Student Project Report] (Submitted)

Nimisha, Sarah Mathew and Kurrey, N. K. and Bettadaiah, B. K. and Negi, P. S. (2021) Anti-proliferative activity of Ensete superbum Roxb. Cheesman extract and its active principles on human colorectal cancer cell lines. Journal of Food Science, 86. pp. 5026-5040.

Nirmala, M. (2021) Essence of Coffee Brewing with Key Impact on Roasting and Grinding. Masters thesis, Central Food Technological Research Institute.

Nirmala, M. (2021) Indian Filter Coffee Brewing and its Qualitative Profile. Masters thesis, Central Food Technological Research Institute.

P

Pramod, Gudigenahally Nagaraju and Sindhu, P. and Dubey, Tushar and Chinnathambi, S. and Poornima Priyadarshini, C. G. and Pooja, J. Rao (2021) Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions. International Journal of Biological Macromolecules, 183. pp. 158-170. ISSN 0141-8130

R

Raj Kumar, Maguluri and Pratyusha, N. and Sachin, R. Chaudhari and Sudheer, K. Yannam (2021) Evaluation of UV-C LEDs efficacy for microbial inactivation in tender coconut water. Journal of Food Processing and Preservation, 45. p. 15727.

Ramya, V. (2021) Preparation of shelf stable coffee extract. [Student Project Report] (Submitted)

Ramya, V. (2021) Value Addition to Coffee. Masters thesis, Central Food Technological Research Institute.

Rekha, M. J. and Bettadaiah, B. K. and Muthukumar, S. P. and Govindaraju, K. (2021) Synthesis, characterization and anti-inflammatory properties of karanjin (Pongamia pinnata seed) and its derivatives. Bioorganic Chemistry, 106. p. 104471.

S

Salma, Nida Ume and Govindaraju, K. and Gnanesh Kumar, B. S. and Muthukumar, S. P. and Jyothi Lakshmi, A. (2021) Ameliorative effect of enhanced Fischer ratio flaxseed protein hydrolysate in combination with antioxidant micronutrients on ethanol-induced hepatic damage in a rat model. British Journal of Nutrition. pp. 1-15. ISSN 0007-1145

Salman, Al Farsi (2021) Studies and Seperation and Analysis of Curcuminoids from Crto by Flash Chromatography. [Student Project Report] (Submitted)

Sruthi, P. and Madhava Naidu, M. (2021) Radioprotection by curcumin: A mini review. Journal of Spices and Aromatic Crops, 30 (1). pp. 24-33.

U

Udaya Kumar, A. H. and Karthik, Kumara and Nanishankar, V. Harohally and Kudigana, J. Pampa and Lokanath, N.K. (2021) Square Planar trans-N2O2 Cu(II) Complex: Synthesis, Crystal Structure, Hirshfeld Surface, DFT, Antimicrobial and Docking Studies. Chemistry Select, 6. pp. 6240-6255.

V

Vaibhavi, Avinash Pimpley and Pushpa, S. Murthy (2021) Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics. Food Bioscience, 43. p. 101284.