Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 2024

A

Abdul Vahab, T. P (2024) Profiling of edible oils composition by 1h NMR spectroscopy. Masters thesis, Central Food Technological Research Institute.

Aishwarya, Praveen and Veeranna, H. and Nagarajan, S. and Matche, R. S. and Sachin, R. Chaudhari (2024) Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life. Food Chemistry, 461. p. 140839.

Akanksha, Singh and Deependra, Rajoriya and Indudhar, S. Obalesh and Harish Prashanth, K. V. and Sachin, R. Chaudhari and Sarma, Mutturi and Koushik, Mazumder and Sachin, M. Eligar (2024) Arabinoxylan from pearl millet bran: Optimized extraction, structural characterization, and its bioactivities. International Journal of Biological Macromolecules, 279. p. 135247.

Alvina, Rose (2024) Tamarind seed mucilage derived nanoparticle loaded with lutein for functional food application. [Student Project Report] (Submitted)

Anisha, Biswas and Sachin, R. Chaudhari (2024) Exploring the role of NIR spectroscopy in quantifying and verifying honey authenticity: A review. Food Chemistry, 445. p. 138712.

Apoorva, K. P. (2024) Antioxidant property of turmeric milk masala latte. [Student Project Report] (Submitted)

Arote Manisha, Lahu (2024) Development of Instant Coconut Powder from Coconut Water. [Student Project Report] (Submitted)

Aswathi, K. N and Ayusha, Shirke and Aishwarya, Praveen and Pushpa, S. Murthy (2024) Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora)and their effect on metabolites, volatiles and flavor profiles. Food Research International, 180. pp. 1-10.

Aswathi, K. N. and Pushpa, S. Murthy (2024) Pulped natural/honey coffee process: An innovative approach. Food and Humanity (2024), 2. p. 100287.

D

Deepti Ashwini, Lakra (2024) Study and processing of select herbs of jharkhand. [Student Project Report] (Submitted)

Divyam, Dialani (2024) Development of toffee with nutraceuticals. [Student Project Report] (Submitted)

Drishya, P. K. and Prachi, A. Patra and Anil Kumar, K. and Shivakumar, L. and Sarma, Mutturi and Nagarajan, S. (2024) A facile microwave assisted synthesis of thymohydroquinone with antibiofilm properties against Salmonella typhi and Listeria monocytogenes. Food Bioscience, 60. p. 104372.

H

Hridhya, K. S. (2024) Value addition to vegetable pear [sechium edule (jacq.)swartz], with spice extracts / constituents. [Student Project Report] (Submitted)

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Lincy, Mathew (2024) Green extraction of oligosaccharides from coffee husk. [Student Project Report] (Submitted)

M

Malavika, Santhosh (2024) Extraction of protein and modification of starch from foxtail millet flour. [Student Project Report] (Submitted)

Moksha Kumar, S. (2024) Preparation and characterization of fenugreek seed mucilage nanoparticles loaded with β-Carotene for enhanced stability. [Student Project Report] (Submitted)

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Namitha, Jose (2024) Study of physicochemical properties of millet based food product. [Student Project Report] (Submitted)

P

Pooja, J. Rao and Sudha, M. L. and Manoj, P. and Seema, Mudhol and Kaila Nova, Henna Jemimah and Gopika, G. and Ashwini, S. and Muthukumar, S. P. (2024) Nanoencapsulation-mediated curcumin and its incorporation in nutraceutical cookies: Cell viability, bioavailability, and anti-inflammatory activity studies. Industrial Crops & Products, 218. p. 119009.

R

Rajveer, Yadav (2024) Hydrophobic deep eutectic solvents for feasible and green extraction of ginger constituents. Masters thesis, Central Food Technological Research Institute.

Rohit, Oraon (2024) Study on select herbs of jharkhand and value addition. [Student Project Report] (Submitted)

Ruchira, Das (2024) Utilization of agro-industrial fruit pulps for pulped natural or honey coffee process. [Student Project Report] (Submitted)

Rudresh, T. O. (2024) Studies on the quality characteristics of date seeds for application in foods. [Student Project Report] (Submitted)

S

Sachin, P. Shinde and Ganesh, R. Hon and Suraj, P. and Sachin, R. Chaudhari and Matche, R. S. (2024) Revamping Ethylene Absorption Utilizing Brick Ash in Packaging for Prolonging the Freshness of Banana Leaves. ACS Food Science and Technology, 4. pp. 2134-2145.

Safna, J. S. (2024) Processing and analysis of beeswax for bioactive constituents. [Student Project Report] (Submitted)

Sakshi, Singh (2024) Natural ingredients for developing new products. [Student Project Report] (Submitted)

Saneesh, K. (2024) preparation of value added products using seeds from date fruit and its quality characteristics. [Student Project Report] (Submitted)

Sanjay Bharadwaj, M. R. and Hari Prasad, B. R. and Sachin, R. Chaudhari (2024) Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses. Food Chemistry, 454. p. 139748.

Sayantika, Das (2024) Assessing Flavour Stability and Bioavailability: A Scientific Inquiry into Encapsulated versus Non-Encapsulated Spice Utilization in Kombucha Fermentation. [Student Project Report] (Submitted)

Shravya, S. (2024) NMR-Based Analysis of Sugar Content and Maturity in Coconut Water. [Student Project Report] (Submitted)

Sonai Chandra, Majhi (2024) Ginger and cinnamon infused sesame oil:unveiling health Benefits and flavor dynamics in a comprehensive research Thesis. [Student Project Report] (Submitted)

Sruthi, P. and Madhava Naidu, M. and Pooja, J. Rao (2024) Valorization of cashew nut testa phenolics through nano-complexes stabilized with whey protein isolate and β-cyclodextrin: Characterization, anti-oxidant activity, stability and in vitro release. Food Research International, 181. p. 114110.

Subasni, G (2024) Flavour for Beverage Development. [Student Project Report] (Submitted)

Y

Yashwanth, B. S. and Shikku Premachandran, M. and Pooja, S. Karkera and Pushpa, S. Murthy (2024) Acrylamide in coffee: Strategies, research and future perspectives. Food Control (2024), 163. p. 110484.