Items where Subject is "300 Social sciences > 05 Economics > 06 Quality Control Standards"

A

Abhishek, Singh (2002) Application of biosensors for quality assessment of tea. [Student Project Report] (Submitted)

Achaya, K. T. (1981) Regulatory aspects of food additives. Indian Food Packer, 35 (3). pp. 11-14.

Arushi, Bhaskar (2024) Flour Quality Requirements for Cookies. [Student Project Report] (Submitted)

B

Boyal, R. K. (1977) Studies on consumer egg quality in Mysore city. [Student Project Report] (Submitted)

D

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1963) Bacteriological survey of catering establishments. British Food Journal, 65. pp. 146-148.

F

Fidil Isham, M. P. (2022) Evaluation of Physico-Chemical (FSSRs) and Non-Enzymatic Antioxidants of Cumin & Fennel Seeds from Mysore. [Student Project Report] (Submitted)

H

Hari Prasad, B. R. and Amrutha Kala, A. L. and Sarma, Mutturi and Asha, Martin (2024) Comprehensive quality evaluation of Indian chili powder using physiochemical indicators coupled with multivariate analysis. Journal of Food Composition and Analysis, 133. p. 106472.

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Test baking of chapati - development of a method. Cereal Chemistry, 63 (4). 297-303, 6 ref..

I

Ida Lussari, Ikram (1984) Quality standards of spices and their products. Masters thesis, Central Food Technological Research Institute.

K

Kalra, C. L. and Sehgal, R. C. and Manan, J. K. and Kulkarni, S. G. and Berry, S. K. (1992) Studies on the preparation, packaging and quality standards of spice mixes: part II. Tikki masala. Beverage and Food World, 19 (1). 39-40, 42.

L

Lewis, Y. S. and Krishnamurthy, N. and Shivashankar, S. and Natarajan, C. P. (1977) Quality studies on cinnamons marketed in India. ISI Bulletin, 29 (9). 307-312, 10 ref..

M

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

N

Nagarajan, L. and Selvakumaran, R. and Kumar, V. U. and Umesh Kumar, S. (1990) Deterioration in milk quality due to a psychrotrophic Bacillus cereus during storage at low temperatures. Chemie Mikrobiologie Technologie der Lebensmittel, 12 (6). 168-170 ; 8 ref..

Nasirullah, Dr. and Ankaiah, K. N. and Krishnamurthy, M. N. and Nagaraja, K. V. (1991) Quality characteristics and stability studies on edible vegetable oil blends. Journal of the Oil Technologists' Association of India, 23 (1). 10-12, 12 ref..

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1992) Methods for detection of rice-bran, mustard, karanja oils and rice-bran deoiled cake. Fett Wissenschaft Technologie, 94 (12). 457-458, 12 ref..

P

Panda, P. C. (1972) Maintenance of quality of shell eggs. Indian Food Packer, 26 (5). 28-35, 73 ref..

Pillai, S. P. and Sharangapani, M. V. and Majumder, S. K. and Amla, B. L. (1975) Artifacts in the regulatory analysis of market samples of food grains using uric acid content as a parameter for quality. International Biodeterioration Bulletin, 11 (1). pp. 4-8.

Prahallad, K. R. Patel (1999) ISO 9000 in malting and brewing. Masters thesis, Central Food Technological Research Institute.

Preethi, B. S. (2019) Quality Evaluation of Hard Boiled Sugar Confectionery and Regulatory Requirements. [Student Project Report] (Submitted)

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. II. Phul wadian, Mukand wadian and other savoury foods. ISI Bulletin, 33. pp. 294-300.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. (1961) Physico-chemical examination of Indian mandarin oils and their quality standards. Food Science, 10. pp. 345-350.

R

Raghuvira Singh, Yadava (1987) Investigation on pre-rigor changes and their influence on quality of goat meat. Doctoral thesis, Central Food Technological Research Institute.

Raina, B. L. and Teotia, M. S. and Pruthi, J. S. (1980) Technological assessment of quality of ginger grown in Himachal Pradesh. Indian Cocoa, Arecanut and Spices Journal, 4 (2). pp. 32-35.

Rao, D. N. and Murthy, V. S. (1986) Rapid dye reduction tests for the determination of microbiological quality of meat. Journal of Food Technology, 21 (2). 151-157, 12 ref..

S

Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1955) Asafoetida. Part II. Assessment of quality. Journal of Scientific and Industrial Research, 14A. pp. 585-590.

Sathish, H. S. and Vijayendra Rao, A. R. (1996) Hazards in horticulture produce distribution and controlling measures An overview. Packaging India, 29 (1). pp. 37-42.

Sattigeri, V. D. and Lokesh, B. R. and Raghavarao, K. S. M. S. (2007) Quality Standards for Virgin Coconut Oil, Coconut Water based Vinegar and Spray Dried Coconut Milk Powder. Indian Coconut Journal, 12. pp. 8-11.

Sattigeri, V. D. and Ramesh Kumar, P. and Prakash, V. (2018) Science-based regulatory approach for safe nutraceuticals. Journal of the Science of Food and Agriculture. pp. 1-4. ISSN 0022-5142

Sodinapalli Sai, Priyanka (2021) Standardization and quality evaluation of instant millet soup mix. [Student Project Report] (Submitted)

Srikanta, S. (1977) Microbiological standards for foods. Masters thesis, Central Food Technological Research Institute.

Suresh, D. Sakhare and Aashitosh, A. Inamdar (2010) Grain Sampling - An Appraisal. Indian Miller. pp. 48-60.

T

Tandon, G. L. and Girdhari, Lal. and Sripathy, N. V. (1960) Composition of Indian mango chutney. Indian Food Packer, 14 (5). pp. 6-12.

Teotia, M. S. and Raina, B. L. (1987) Technological quality evaluation of chillies grown in Haryana. Indian Cocoa, Arecanut and Spices Journal, 11 (1). pp. 18-20.

U

Usha Rani, M. (1984) Studies on the physical and chemical quality parameters of commercial pickle samples. Masters thesis, Central Food Technological Research Institute.

Usha Rani, M. and Rama Rao, S. N. and Girija Bai, R. and Nagaraja, K. V. (1992) Studies on quality standards of Indian commercial pickle. Indian Food Packer, 46 (4). 27-33, 4 ref..

V

Veerabhadra Rao, M. and Kapur, O. P. and Prakasa Sastry, C. S. (1984) Oxidimetric determination of dulcin (p-ethoxy phenyl urea). Journal of Food Science and Technology, 21 (3). 148-149, 12 ref..

Y

Yogananda, C. (2022) Standardization and optimization of fermentation process of idli batter. [Student Project Report] (Submitted)