Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2022

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Abha Vikas, V. (2022) Development of Methods for the Isolation and Charecterization of Policosanol from Natural Waxes. [Student Project Report] (Submitted)

Aleena, Johny (2022) Stabilization and Analysis of Spice Flavorants in Food Products. [Student Project Report] (Submitted)

Anagha, Sajeev (2022) Newer approaches for the Isolation of flavorants from Decalepis hamiltonii Wight & Arn. [Student Project Report] (Submitted)

Anupriya, Ravindran (2022) Pterocarpus santalinus: A study on chemical composition, volatile oil, pigment isolation and antioxidant potential of its pigments. [Student Project Report] (Submitted)

Anusree, K. (2022) Stability of Oil or Water Soluble Nano-Encapsulated Betalain in Bakery Product. [Student Project Report] (Submitted)

Aswathi, K. N. and Shankar, S. R. and Keerthana, Sreenivasan and Inderjit, Prakash and Pushpa, S. Murthy (2022) Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique. Innovative Food Science and Emerging Technologies, 79. p. 103058.

Austina, Ajith (2022) Development of Nutraceutical Kadhi Product. [Student Project Report] (Submitted)

Ayusha, Shirke (2022) Role of Saccharomyces cerevisiae in modified semi-dry coffee fermentation and its Impact on Improving Coffee Quality. impact on improving coffee quality. [Student Project Report] (Submitted)

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Charisma, Anantharaman (2022) Extraction of pigment from waste marigold flowers. [Student Project Report] (Submitted)

Christeena, Tony K (2022) Studies on Preparation, Characterization of Essential Micronutrients. [Student Project Report] (Submitted)

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Denila, Nixon (2022) Product Development in Instant Masala Tea. [Student Project Report] (Submitted)

Diya, Jyothis (2022) Studies on Dates (Phoenix Dactylifera) and Its Value Addition. Masters thesis, Central Food Technological Research Institute.

Durga, Prasad and Naresh, K. S. and Aishwarya, Praveen and Siva Sankara Reddy, Singam and Sachin, R. Chaudhari (2022) Direct 1 HNMR method for simultaneous determination of total and individual curcuminoids. Food Chemistry Advances, 1. p. 100020.

Durga, Prasad and Naresh, K. S. and Aishwarya, Praveen and Siva Sankara Reddy, Singam and Sachin, R. Chaudhari (2022) Direct 1HNMR method for simultaneous determination of total and individual curcuminoids. Food Chemistry Advances, 1. p. 100020.

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Geetha, V. and Moumita, Das and Mehrdad, Zarei and Nanishankar, V. Harohally and Suresh Kumar, G. (2022) Studies on the partial characterization of extracted glycosaminoglycans from fish waste and its potentiality in modulating obesity through in-vitro and in-vivo. Glycoconjugate Journal.

Gopika, G. (2022) Physico-chemical properties and sensory evaluation of cookies incorporated with native and nano-encapsulated curcumin. [Student Project Report] (Submitted)

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Haritha, D. and Bettadaiah, B. K. and Sachindra, N. M. (2022) Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS. Flavour and Fragrance Journal, 37. pp. 333-344.

Haritha, D. and Sachindra, N. M. and Asha, Martin and Bettadaiah, B. K. (2022) Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei). Food Chemistry Advances, 1. p. 100118.

Hiral Rajesh, Shetiya (2022) Effect of drying techniques on quality of honey/pulped natural coffee process. [Student Project Report] (Submitted)

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Inderjit, Prakash and Shankar, S. R. and Sneha, H. P. and Punil Kumar, H. N. and Hari, Om and Basavaraj, K. and Pushpa, S. Murthy (2022) Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee. LWT - Food Science and Technology, 154. p. 112717. ISSN 0023-6438

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Jasni, J. S. (2022) Kaempferia parviflora: A study on chemical composition, volatile oil, isolation of bioactives, and its antioxidant potential. [Student Project Report] (Submitted)

Jaygadkar Samiksha, Shailesh (2022) Detection of Honey Adulterants using Nuclear Magnetic Resonance Technique. Masters thesis, Central Food Technological Research Institute.

Jiya Anna, Salus (2022) Preparation and Characterization of Maillard Conjugate. [Student Project Report] (Submitted)

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Kokila, N. R. and Mahesh, B. and Ramith, Ramu and Mruthunjaya, K. and Bettadaiah, B. K. and Harishkumar, Madhyastha (2022) Inhibitory effect of gallic acid from Thunbergia mysorensis against α-glucosidase, α-amylase, aldose reductase and their interaction: Inhibition kinetics and molecular simulations. Journal of Biomolecular Structure and Dynamics.

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Mekhasree, S. (2022) Curcuma caesia: A study on chemical composition, volatile oil and antioxidant potential of its oleoresin. [Student Project Report] (Submitted)

Monali, Mukherjee and Prakruthi, Appaiah and Srinivas, Sistla and Bettadaiah, B. K. and Praveena, Bhatt (2022) Bio-Layer Interferometry-Based SELEX and Label-Free Detection of Patulin Using Generated Aptamer. Journal of Agricultural and Food Chemistry, 70. pp. 6239-6246. ISSN 0021-8561

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Naresh, K. S. and Theerthan, N. Kumar and Siva Sankara Reddy, Singam and Sachin, R. Chaudhari (2022) Selective Homodecoupled 1D‑ 1 H NMR Experiment for Unravelling Enantiomers. Analytical Chemistry, 94. pp. 10299-10303.

Naveen, J. and Veeresh, T. and Gnanesh Kumar, B. S. and Sachin, R. Chaudhari and Baskaran, V. (2022) Preparation, characterization, radical scavenging property and antidiabetic potential of laminarioligosaccharides derived from laminarin. Algal Research, 63. p. 102642.

Nimisha, Sarah Mathew and Muthukumar, S. P. and Bettadaiah, B. K. and Negi, P. S. (2022) Efficacy of a functional food ingredient from Ensete superbum Roxb. Cheesman peel in reducing the severity of ulcerative colitis in a murine model. Food and Function, 13. pp. 3732-3745.

Nissy, James (2022) Biological Activities and Shelf Life Study of Curcumin Incorporated in Rice. [Student Project Report] (Submitted)

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Pansare Vedant, Chhagan (2022) Development of Formulation for Instant Masala Tea Premix. [Student Project Report] (Submitted)

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Raksha, A. (2022) Extraction and Characterization of Bio-Actives from Allspice (Pimenta Dioica L.) Leaves: Antioxidant and Antimicrobial Properties. [Student Project Report] (Submitted)

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Sanjana Sunil, Sonawane (2022) Profiling of Tea Catechins and Evaluation of Their Derivatives for Antimicrobial Properties. [Student Project Report] (Submitted)

Shifana, N.K. (2022) Studies on the application of processed Curry leaves in food products. [Student Project Report] (Submitted)

Shikku Premachandran, M. and Pushpa, S. Murthy (2022) Ethnobotanical, phytochemical, pharmacological properties and applications of Pimenta dioica L. Journal of Essential Oil Research, 34 (3). pp. 216-232.

Shreeraj Ashwin, Tumbde (2022) Development of Fortified Coffee Leaf Beverage: Physico-Chemical, Sensory, and Shelf Life Studies. [Student Project Report] (Submitted)

Shreya, Khalai (2022) The Chemical Structural Influence on the quality of Odour Active Molecules. Masters thesis, Central Food Technological Research Institute.

Shruti, Pandey and Vindhya, H. A. and Rani Nithya, Darshini K and Anil Kumar, K. and Pooja, J. Rao (2022) Curcumin loaded core-shell biopolymers colloid and its incorporation in Indian Basmati rice: An enhanced stability, anti-oxidant activity and sensory attributes of fortified rice. Food Chemistry, 387. p. 132860.

Shubhashini, A. and Neelam, Prabha and Sachin, R. Chaudhari and Mukesh, Kapoor (2022) Short-chain β-manno-oligosaccharides from copra meal: structural characterization, prebiotic potential and anti-glycation activity. Food and Function, 13. pp. 4086-4100.

Siddhi, Patil and Pushpa, S. Murthy (2022) Drying Kinetics, Phytochemical Profile and Antioxidant Potentials of Coffea robusta Leaves and its Valorization as a Functional Beverage. Waste and Biomass Valorization, 13. pp. 4239-4251.

Siddhi, Patil and Vedashree, M. and Pushpa, S. Murthy (2022) Phytochemical profle and antioxidant potential of cofee leaves infuenced by green extraction techniques and in vitro bio‑accessibility of its functional compounds. Journal of Food Measurement and Characterization, 16. pp. 2335-2346.

Siddhi, Patil and Vedashree, M. and Pushpa, S. Murthy (2022) Valorization of coffee leaves as a potential agri‑food resource: bio‑active compounds, applications and future prospective. Planta, 255. p. 67.

Sreelakshmi, R. (2022) Preparation of Clove Oil Nanoemulsion and Study of it’s Application. [Student Project Report] (Submitted)

Sreelakshmi, V. S. (2022) Evaluation and analysis of annatto extract for tocotrienols. [Student Project Report] (Submitted)

Syed Noeman, Taqui and Usman Taqui, Syed (2022) Bioremediation of Textile Industrial Effluents Using Nutraceutical Industrial Spent: Laboratory-Scale Demonstration of Circular Economy. Nanomaterials, 12. p. 1684.