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Items where Subject is "600 Technology > 07 Beverage Technology"

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Aastha, Deswal (2008) Functional Foods and Beverages: Recent Trends. [Student Project Report]

Aditi, Goel and Chauhan, A. S. and Prakash, M. Halami (2023) Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A. Journal of Food Measurement and Characterization, 17. pp. 6425-6439.

Aditi Ganesh, Zodge (2023) Development of carrot blended beverages and evaluation of quality characteristics. [Student Project Report] (Submitted)

Ajay Kumar, M. (2019) Development of Fruits Based Sports Drinks. Masters thesis, Central Food Technological Research Institute.

Ajay Kumar, M. (2020) Development of Kokum Based Sports Drink. [Student Project Report] (Submitted)

Alamgir, N. Shanediwan (2011) Studies on the preparation of beverage from black tea and herb. [Student Project Report]

Alekhya Simhadri, Naga Sai (2020) Formulation and Development of a phytochemical rich Coconut Milk Beverage with Raspberry Pulp. [Student Project Report] (Submitted)

Alok, Mishra (2016) Development and optimization of phycocyanin enriched RTS beverage. [Student Project Report] (Submitted)

Amaresh, Mishra (2016) Preparation of Nutri beverage mix using Opuntia dillenii (cactus fruit). [Student Project Report] (Submitted)

Amarjit, Pal (1991) Utilization of watermelon and sapota for production of juice and wine. [Student Project Report] (Submitted)

Amit Kumar, Rai and Anu Appaiah, K. A. (2014) Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties. Food Bioscience, 5. pp. 101-107.

Anakha, Aneesh (2023) Analysis and quality evaluation of millet beverage with spice bioactive components. [Student Project Report] (Submitted)

Anand, J. C. and Soumithri, T. C. and Johar, D. S. (1958) Effectiveness of some chemical food preservatives in controlling fungal spoilage in mango squash. Food Science, 7. pp. 319-322.

Anil, Burman (1991) Studies on tea concentrate. [Student Project Report] (Submitted)

Anju, Elizabath (2020) Stability study of RTS beverage prepared from the fruit of Carissa Spinarum. [Student Project Report] (Submitted)

Anupama, Kamath (1995) Compatibility of sweeteners in synthetic beverage system. [Student Project Report] (Submitted)

Anushree, G. V. (2019) Healthy Beverage Emulsions. Masters thesis, Central Food Technological Research Institute.

Aprajita, Bhagat (2023) Pretreatment for the extraction of bioactive sugars from spent coffee grounds. [Student Project Report] (Submitted)

Aravind, Sake (2019) Development of the quinoa beverages and its storage studies. [Student Project Report] (Submitted)

Arpita, Philip (2011) Studies on Processing Of Indian Sarsaparilla (Hemidesmus Indicus) and its Application for Food and beverages. [Student Project Report]

Arti, Pandey and Chauhan, V. S. and Haware, D. J. and Negi, P. S. (2018) Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage. Journal of Food Science and Technology, 55 (10). pp. 4330-4336. ISSN 0022-1155

Arumugam, G (1990) Studies on suitability of flexible and rigid plastic packaging materials for packing mango RTS beverage. [Student Project Report] (Submitted)

Ashwini, T. S. (2020) Quantitative Analysis of Creatine in Sports Supplements. [Student Project Report] (Submitted)

Aswathi, S. L. (2015) Use of Encapsulated Anthocyanins in Beverages. Masters thesis, University of Mysuru.

Aysha Jinan, M. S. (2022) Development of Ready to Reconstitute Chocolate Drink Mix. [Student Project Report] (Submitted)


Baba, Ghouse (2021) Development of Flavouring Beverages from Coconut Milk with Whey Protein. [Student Project Report] (Submitted)

Balasubramanian, R. (1981) Utilization of oilseed proteins in carbonated beverages. Masters thesis, Central Food Technological Research Institute.

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Akula, Satyanarayana (2011) Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability. Journal of Food Process Technology, 2 (3). pp. 105-4.

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Narsing Rao, G. (2013) Development of smoothies from selected fruit pulps/juices. International Food Research Journal, 20 (3). pp. 1181-1185.

Beerh, O. P. and Berry, S. G. and Kalra, C. L. and Sehgal, R. C. and Kour, S. (1989) Suitability of some mango varieties available in Punjab for ready-to-serve beverage. Beverage and Food World, 16 (2). pp. 28-30.

Belgaonkar, Priyanka (2016) Optimization and Preparation of Probioticated Vegetable Juices. [Student Project Report] (Submitted)

Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..

Bhagyalakshmi, S (2023) Analysis and evaluation of processed avocado beverage for bioactive ingredients. [Student Project Report] (Submitted)

Bharath Chandran, M. C. (2019) Investigating Feasibility of Developing Self-Cooling Container for Selected Ready-To-Serve Beverages. [Student Project Report] (Submitted)

Bhoomika, B. M (2023) Standardization and development of low sugar fruit leathers. [Student Project Report] (Submitted)

Bhopinder Singh, Mehta (1995) Formulation of carbonated RTS Beverage from fruit punch and its quality evaluation. [Student Project Report] (Submitted)


Chakraborty, S. and Agrawal, M. D. and Shukla, I. C. (1993) Studies on preparation of ready to serve beverages from watermelon Citrullus valgaris juice. Beverage and Food World, 20 (1). pp. 30-32.

Chakradhar, Anjani. K (2015) Production of naturally healthy beverage mix using dates powder. Masters thesis, University of Mysuru.

Chakradhar, Anjani. K (2016) Production of Naturally Healthy Beverage Mix Using Dates Powder. [Student Project Report] (Submitted)

Chandini, S. Kumar and Subramanian, R. and Jagan Mohan Rao, L. (2013) Application of Enzymes in the Production of RTD Black Tea Beverages: A Review. Critical Reviews in Food Science and Nutrition, 53. 180-197 . ISSN 1549-7852

Chethana, Mangatt (2023) Analysis and evaluation of spice based beverage by sophisticated instrumental methods. [Student Project Report] (Submitted)

Chinglensana, Lourembam (2022) Development and quality evaluation of smoothie prepared from mixed fruits and vegetables of pineapple, papaya, carrot and banana. [Student Project Report] (Submitted)

Chintu Naik, K (2023) Quantification of colours, preservatives, and sweetners in RTS fruit beverages; method accuracy and precision. [Student Project Report] (Submitted)


Deeksha, S. Shetty (2017) Studies on In vitro Bioaccessibility of nutrients and minerals from Nutridrink. [Student Project Report] (Submitted)

Deepu, E. (2009) Studies on Evaluation of Suitability of Mango Varieties Sindura, Mallika and Totapuri for Processing into Canned Products and Development of Blended Ready to Serve Beverages. [Student Project Report]

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

Desai, B. R. (1981) Emulsification of essential oil for use in beverages. [Student Project Report] (Submitted)

Dharmarajan, S. (1981) Stabilization of cloud in mango nectar. [Student Project Report] (Submitted)

Dilip, N. Kulkarni (1974) Protein rich beverages based on defatted groundnut flour and cheese whey. [Student Project Report] (Submitted)

Dilip, N. Kulkarni (1973) Protein rich beverages. [Student Project Report] (Submitted)

Dinesh Kumar, A. (1976) Some preliminary studies on the development of carbonated fruit juice beverage. [Student Project Report] (Submitted)


Esther, Keziah N. (2017) Studies on the retention of pigments in beverages. [Student Project Report] (Submitted)


Farhana, Ayesha and Prema, Viswanath (2006) Byssochlamys spp in sugarcane juice and its significance. Journal of Food Science and Technology (India), 43 (4). pp. 407-409.

Fathima, H (2023) Development of novel sugarcane products. [Student Project Report] (Submitted)

Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.


Gajalakshmi, K. (2016) Survey of packaged drinking water and carbonated soft drinks for specific organochlorine, organophosphorus and synthetic pyrethroids pesticide residue. [Student Project Report] (Submitted)

Geethanjali, P. (2018) Investigation On Development And Quality Evaluation Of Ready To Serve(Rts) Beverage From Matured Green Tomato (Solanum Lycopersicum). [Student Project Report] (Submitted)

Geethanjali, P. and Om, Prakash and Amarjeet, Kumar and Chauhan, A. S. and Kudachikar, V. B. (2021) Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium). Indonesian Food and Nutrition Progress, 18 (1).

Ghildyal, N. P. and Lonsane, B. K. and Karanth, N. G. (1988) Foam control in submerged fermentation: state of the art. Advances in Applied Microbiology, 33. pp. 173-222. ISSN 0065-2164

Girdhari, Lal. and Pruthi, J. S. (1957) Indian mandarin oils, their physico-chemical composition and future scope. Indian Food Packer, 27 (7). pp. 8-12.

Gokul, Raj (2017) An Eco-Friendly and Reusable Insulated Container for the Self-Heating of Liquid Beverages. [Student Project Report] (Submitted)

Grace Paulie Sardius, G. (2006) Studies on Blended Beverage from Bitter Gourd and Carrot. [Student Project Report]

Guru Aribam, Diana (2008) Preparation of Probiotic–based milk and fruit juice blend beverage. [Student Project Report]

Gurumukh, Singh. (1974) Soy based dispersible beverages. [Student Project Report] (Submitted)


Harish, Rotti (2008) Development of Fortified Guava Beverages and Their Evaluation of Quality Characteristics. [Student Project Report]

Harsha, Jacob (2017) Phytochemical Constituents and Functional Attributes of Fermented Beverage. [Student Project Report] (Submitted)

Hassan Abbassi, Haji Firoozi (1980) Consistency measurement in apple sauce fruit juice concentrates and fruit pulps. [Student Project Report] (Submitted)

Hemalathaa, R. (2016) Investigation on Development of Beverages from Cape Gooseberry(Physalis Peruviana .L. [Student Project Report] (Submitted)

Henry, Joseph (2018) Determination of taurine in energy drinks and nutritional supplements. [Student Project Report] (Submitted)

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


INDIRA, G (1988) Studies on the preparation and storage of carrot juice beverages. [Student Project Report] (Submitted)

Ila Anie, Kosle (2017) Optimization of process condition for the preparation of herbal sugar based ready to serve (RTS) beverages from beetroot, carrot and pumpkin. [Student Project Report] (Submitted)

Indhurathna, Swaminathan and Manisha, Guha (2018) Protein-rich instant rice beverage mix and its quality attributes. Journal of Food Processing and Preservation, 42 (6). pp. 1-8.

Indira Murti, A. S. and Malathi, H. N. and Rajalakshmi, D. and Potty, V. H. (1982) Industrial wastes and by products in distilleries and breweries. Indian Food Packer, 36 (2). 67-79, 16 ref..

Insha, Naureen (2018) Development of dietary phenolic beverage from green coffee. [Student Project Report] (Submitted)

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


Jayasree, Changarath and Umesh Chandra, Nag (2008) Stability Studies of Artificial Sweeteners in Carbonated Beverages and Validation of a Modified HPLC Method for the Simultaneous determination of Artificial Sweeteners, Caffeine and Sodium Benzoate. Beverage and Food World, 35 (5). pp. 15-19.

John, P. J. and Narasimham, P. (1993) Processing and evaluation of carbonated beverage from jackfruit waste (Artocarpus heterophyllus). Journal of Food Processing and Preservation, 16 (6). 373-380, 14 ref..

Jyothna, Bommasamudram and Arjun, Muthu and Somashekar, D. (2023) Effect of prebiotics on thermally acclimatized lactobacilli cultures and their application as synbiotics in RTD fruit drinks. 3 Biotech, 13. p. 311.

Jyotsana, Budhiraja (2018) Optimization of starter culture for mead production from Indian Honey. Masters thesis, Central Food Technological Research Institute.

Jyotsana, Budhiraja (2019) Optimization of starter culture for mead production from Indian honey. [Student Project Report] (Submitted)


Kaushik, Deb (2016) Phytochemical Profiling and Value Added Product from Physlais Minima. [Student Project Report] (Submitted)

Khushboo, Bhura (2017) Production and Studies on Kombucha. [Student Project Report] (Submitted)

Kiruthika, S. (2022) Cereal Based Fermented Beverages. [Student Project Report] (Submitted)

Kishore, Shyamal (2007) Use of Gum Karaya in stabilizing the Cloud particles of Tomato and Carrot Juices and their RTS Beverages. [Student Project Report]

Krishna, Sreenivasan (2023) Development of processed products from mangosteen and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Krishna Bhat, M. (1976) Carbonated beverages. Masters thesis, Central Food Technological Research Institute.

Krishna Bhat, M. (1977) Study on clouding agents for beverages. [Student Project Report] (Submitted)


Labdhi, Jain (2023) Development and quality evaluation of soup mix incorporated with mucilage extracted from jack fruit waste. [Student Project Report] (Submitted)

Laishram, Bikramjit Singh (2021) Development of Coconut Whey Based Beverage. [Student Project Report] (Submitted)

Lakshmi, K. and Vasanth Kumar, A. K. and Jaganmohan Rao, L. and Madhava Naidu, M. (2005) Quality evaluation of flavoured RTS beverage and beverage concentrate from tamarind pulp. Journal of Food Science and Technology (India), 42 (5). pp. 411-415.

Lewis, Y. S. and Seshadri, R. and Nagalakshmi, S. and Kuppuswamy, S. and Udaya Sankar, K. and Krishnamurthy, N. and Shivashankar, S. and Nambudiri, E. S. (1980) Processing and utilization of plantation products of India. Journal of Food Science and Technology, 17 (1/2). 38-42, 74 ref..

Lucy Pallavi, Jayaseelan (1994) Composition and quality aspects of malt and milk based non-alcoholic beverages. Masters thesis, Central Food Technological Research Institute.

Lucy Pallavi, Jayasselan (1994) Preparation of low-cost and ready to use malted milk beverages from Ragi. [Student Project Report] (Submitted)


Mahendra Mukund, Barve (1996) Development of rice bran based health drink. [Student Project Report] (Submitted)

MaithriHegde, V. (2021) Formulation of a beverage mix incorporating bovine colostrum hydrolysate for geriatrics. [Student Project Report] (Submitted)

Major Raghavender, Singh (2016) Development of various seabuckthorn ready-to-serve beverages and their quality evaluation. [Student Project Report] (Submitted)

Major Raghavender, Singh (2015) Recent trends in fruits and vegetables juice processing for production of beverages. Masters thesis, University of Mysuru.

Malini, Chalgeri (1987) Chemistry and technology of chicory. Masters thesis, Central Food Technological Reseach Institution.

Manan, J. K. and Kulkarni, S. G. and Shukla, I. C. (1992) Studies on preparation and storage of pulp, squash, nectar and ready to serve beverages from two varieties of Apricot (gola and chapta) grown in Kumaon region of Utter Pradesh. Beverage and Food World, 19 (4). pp. 9-12.

Manikyambica, Gudapati (1988) Chemistry and technology of vegetable juice beverages. Masters thesis, Central Food Technological Research Institute.

Manjunath, M N. and Sattigeri, V. B. and Nagaraja, K. V. (1993) Thin layer chromatographic method for the detection of caffeine in non-alchoholic beverages. Indian Food Packar, 47 (2). pp. 51-52.

Marawaha, G. L. (1972) Recent developments in brewing technology. Masters thesis, Central Food Technological Research Institute.

Mariyam, Farooqui (2022) Development and quality evaluation of restructured carrot gummies and RTD beverage with no added sugar. [Student Project Report] (Submitted)

Meghana, A. (2017) Bioactive Components in Ayurvedic Drinks. [Student Project Report] (Submitted)

Miheer Nitin, Ahirao (2022) Development and Quality evaluation of Jackfruit RTS beverage with No Added Sugar and Preservatives. [Student Project Report] (Submitted)

Mily, Tomy (2023) Development of bittergourd beverages, fermented products and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Mohammad, Faiz (2022) Quality evaluation of protein-rich beverage mix from silkworm pupae. [Student Project Report] (Submitted)

Mohammad Ibrahim, M. (1980) Studies on the development of comminted lime beverage base. [Student Project Report] (Submitted)

Monika, S. (2017) Development and nutritional analysis of flavored milk and tutti frutti using banana pseudostem. [Student Project Report] (Submitted)

Mr, Shashikantha (1997) Use of lactic acid bacteria in probiotic beverages. [Student Project Report] (Submitted)

Ms., Aditi (2016) Development of Vegetable Based Sports Drink. Masters thesis, University of Mysuru.

Ms., Aditi (2017) Veggie Made Sports Drink. [Student Project Report] (Submitted)

Mukunda, M. R. and Darly, Thomas. and Potty, V. H. (1988) A status survey of tamarind juice beverage in Asia. Beverage and Food World, 15 (3). pp. 27-29.

Mukunda, M. R. and Malathi, P. and Potty, V. H. (1987) Potential of maize and jowar as adjuncts in Indian breweries - a survey study. Indian Food Packer, 41 (4). pp. 37-42. ISSN 0019-4808


Nagaraja, K. V. and Subba Rao, K. R. and Prahlada Rao, K. R. and Manjunath, M. N. and Kapur, O. P. (1977) Comparison of different methods of estimation of sulphur dioxide in fruit beverages. Indian Food Packer, 31 (3). 53-56, 8 ref..

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1995) Detection and Determination of Ester Gum (Substitute for Brominated Vegetable Oil) in Ready-to-Serve Beverages and Their Concentrates. Journal of Food Science and Technology, 32 (3). pp. 240-242.

Naveen kumar, N. (2009) Production and Therapeutic Properties of Jamun (Syzygium Cumini) Fruit Wine. [Student Project Report]

Neeraja, Sharma (2016) Development of low sugar RTS Beverages (Ready to Serve) from vegetables (beetroot, carrot and pumpkin) and their quality evaluation. [Student Project Report] (Submitted)

Neha, B (2023) Effect of the thermal processing on physico-chemical characteristics of germinated grains and flours : Development and evaluation of protein-rich porridge mix. [Student Project Report] (Submitted)

Nehal, Mehta (2018) Stability Studies of Anthocyanin And Development of A Health Beverage. [Student Project Report] (Submitted)

Ngaseppam Iboyaima, Singh (1989) Studies on lime juice concentration. [Student Project Report] (Submitted)

Nillachandra, Yendrembam (2021) Development and Quality Evaluation of low sugar RTS (ready to serve) beverage from mixed fruits and vegetables puree of Papaya (Carica papaya), Pineapple (Ananus comosus), Beetroot (Beta vulgaris) & Carrot (Daucus carota). [Student Project Report] (Submitted)

Noyal, Shaji (2017) Preparation of Nano / Micro encapsulated Turmeric Extract and CRTO and development of a Carbonated Beverage. [Student Project Report] (Submitted)


Om, Prakash (2002) Fortification of RTS Fruit Beverages with Soy Protein Hydrolysate. [Student Project Report]

Om, Prakash and Chauhan, A. S. and Ashok Kumar, Maurya and Kudachikar, V. B. (2021) Development and Characterisation of Kainth Fruit Beverage Formulations: Nutritional Composition, Analysis, and Stability Study during Storage. International Journal of Food Science and Agriculture, 5 (4). pp. 704-716.


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

Paridhi, Jain (2015) Osmotic Membrane Processing and Spray Drying of Sugarcane Juice. [Student Project Report] (Submitted)

Patel, J. D. and Venkataramu, K. and Prasad, M. S. and Venkatanarayana, S. (1984) Production of fenni. Cashew Causerie, 21. pp. 8-9.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1982) Mahua (Madhuca longifolia Macb.) flowers as a raw material for brandy. Research and Industry, India, 27 (3). 251-254, 7 ref..

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1977) Studies on the preparation of cider and brandy from some varieties of Indian apples. Indian Food Packer, 31 (6). 5-8, 16 ref..

Pavan Kumar, P. and Sachin, M. Eligar and Prakruthi, M. and Jyothi Lakshmi, A. (2022) Comparative assessment of antioxidant and immunomodulatory properties of skimmed milk protein hydrolysates and their incorporation in beverage mix. Journal of the Science of Food and Agriculture, 102. pp. 6414-6422. ISSN 0022-5142

Pimputkar, M. P (1994) Optimised mango puree blends for ready to serve mango beverage. [Student Project Report] (Submitted)

Piyanka, Dutta (1995) Flavours for carbonated beverage : Recent development. Masters thesis, Central Food Technological Research Institute.

Pooja, Arora (2005) Preparation Of Tender Coconut Water Based Beverages By Using Membrane Technology. Masters thesis, University of Mysore.

Prabhamani, J. M. P. (1983) Preparation and evaluation of clouding agents in carbonated beverages. [Student Project Report] (Submitted)

Prashanti, S. (2016) Investigation on Development of Nutraceutically Blended Beverages (Nbb) from Java Apple (Syzygium Samarangense L.) Fruits. [Student Project Report] (Submitted)

Pratiksha, Chavan (2019) Studies on Bioactive Enriched Beverage and Snack. [Student Project Report] (Submitted)

Priyanka, Sharma (2023) Improvement of natural colour in pomegranate juice and its processed food products. [Student Project Report] (Submitted)

Pruthi, J. S. (1958) Optimal harvest time for Valencia oranges for orange concentrate manufacture. Indian Food Packer, 12 (11). pp. 7-12.


Raghuramaiah, B. and Ranganna, S. (1970) Citrus beverages manufacture and quality control. Indian Food Packer, 24 (4). 25-60, 157 ref..

Rakshitha, N. R. and Mayookha, V. P. and Swaroopa Rani, D. and Mohan, A. Dhale and Suresh Kumar, G. (2022) Lactobacillus plantarum and Lactobacillus helveticus fermented tender coconut water probiotic beverage: A comparison study. Biomedicine, 42 (6). pp. 1191-1199.

Ram Prakash, Karwa (2012) Development of Nutraceutical beverage from Mango ginger. [Student Project Report] (Submitted)

Ramachandra Rao, T. N. and Johar, D. S. (1956) Studies on the nutritive value of yeast fortified drinks. Bulletin of Central Food Technological Research Institute, 5. pp. 353-354.

Randheer, K. (2015) Preparation of Probiotic Product as a Therapeutic Strategy for Improving Health. [Student Project Report] (Submitted)

Rao, B. A. S. and Narasimham, V. V. L. (1975) Adjuncts in brewing. Journal of Food Science and Technology, India, 12 (5). 217-220, 46 ref..

Raquel, Rozada Sanchez and Avinash, P. Sattur (2008) Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochemistry, 43. pp. 848-854.

Regina, Basumatary (2014) Clarification of Moringa Oleifera Leaf Juice by Microfiltration. [Student Project Report] (Submitted)

Reshma, S. R. (2017) Self-Cooling of Beverage Can. [Student Project Report] (Submitted)


Sahul Hameed, S. (2008) Development of fruit and vegetable juice blends for quality evaluation. [Student Project Report]

Sandhya Rani, P. (2012) Studies on Processing and Preservation of Value Added Prodcuts from Black Grapes (Vitis Vinefera L). [Student Project Report] (Submitted)

Sanjay, Nene and Suhkvinder, Kaur and Sumod, K. and Bhagyashree, Joshi and Raghavarao, K. S. M. S. (2002) Membrane distillation for the concentration of raw cane-sugar syrup and membrane clarified sugarcane juice. Desalination, 147 (1-3). pp. 157-160.

Satish, Koul (1984) Studies on the development of blended fruit juice beverages. [Student Project Report] (Submitted)

Satyavathi, V. K. and Bhat, A. V. and George Varkey, A. and Mookerjee, K. K. (1972) Preparation of vinegar from pineapple waste. Indian Food Packer, 26 (3). pp. 50-53.

Saxena, A. K. and Teotia, M. S. and Berry, S. K. (1996) Studies on the development of grape-mango and grape-pineapple beverage blends. Indian Food Packer, 50 (4). pp. 26-29.

Shaik, Saleem (2011) Development of Amla Juice Beverage Base and Instant Dehydrated Amla Beverage Mix. [Student Project Report]

Shamshul, Alam (1976) Development of a ready to serve carbonated beverage based on clarified sugarcane juice. Masters thesis, Central Food Technological Research Institute.

Shankaranand, V. S. and Lonsane, B. K. (1992) Potential and economic avenue to efficiently meet the demand of citric acid by food and beverage industries. Beverage and Food World, 19 (5). pp. 31-34.

Sharma, Deepika (2007) Novel Functional Dry Beverage Mixes Using Ginger and Mint. [Student Project Report]

Shelly, Vasisht (1987) Encapsulated and adsorbed fruit flavours. Masters thesis, Central Food Technological Reseach Institution.

Shema Hanna, Mathew (2013) Sensory and Instrumental Characterization of Health Beverage Based on Mint. [Student Project Report] (Submitted)

Shivangi, Saha (2015) Development of low calorie protein-rich beverage. [Student Project Report] (Submitted)

Shobharani, P. and Renu, Agrawal (2009) Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. International Journal of Food Sciences and Nutrition, 60. pp. 70-83.

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

Shrimant, P. Badanikai (1984) Beverages based on coconut water and fruit juices. [Student Project Report] (Submitted)

Shruthi, S. M. (2019) Studies on the compositional analysis of micronutrient rich beverage. [Student Project Report] (Submitted)

Shyam Ramkrishna, Garud (2017) Ozonisation in the selected multiphase contactor for the preservation of sugarcane juice. Doctoral thesis, Academy of Scientific and Innovative Research.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Indian Food Packer, 10 (10). pp. 11-14.

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.

Simon, A (1988) Carbonated decaffeinated teas. [Student Project Report] (Submitted)

Simon, A (1987) Decaffeinated teas. Masters thesis, Central Food Technological Reseach Institution.

Sindhoora, Sallaram (2022) Characterization of bioactive compounds from Capparis zeylanica fruit in attenuation of dyslipidemia and development of health beverage formulation. Doctoral thesis, Central Food Technological Research Institute.

Sindhu, Noronha (2019) Development of sugarfree carbonated beverage from Indian Sarsaparilla. [Student Project Report] (Submitted)

Smita, Maurya (2022) Development of Protein Enriched Probiotic Beverage. [Student Project Report] (Submitted)

Sonali, Dash (2017) Development Of RTS Flavoured Beverage from Palm Jaggery. [Student Project Report] (Submitted)

Sonali, Manna (2016) Functional prebiotic beverage- preparation and characterization. [Student Project Report] (Submitted)

Sougaijam Surendro, Singh (2010) Production of Communited Lime Beverages. [Student Project Report]

Sowjanya, A (2012) Studies on effect of microwave heating of non-acidic vegetable juices. [Student Project Report] (Submitted)

Sowmya, D. (2019) Co-pigmentation of anthocyanin and development of food formulation. [Student Project Report] (Submitted)

Srinivasa, S. (1981) Studies on the preparation of R. T. S. : Beverages based on guava, papaya, mango, pineapple pulps and milk. [Student Project Report] (Submitted)

Srinivasan, B. (1981) Foaming phenomenon in coffee beverage : A preliminary study. [Student Project Report] (Submitted)

Subhas, Bhattacharjee (1982) Some studies on fruit juice based ready-to-serve beverages. [Student Project Report] (Submitted)

Subhasmita, P. Pattanaik (2023) Development and quality evaluation of blended crush beverages from carrot, tomato and papaya. [Student Project Report] (Submitted)

Sumangala, Ramesh Dasari (2016) Development of mixed vegetable Ready to Serve beverage (RTS) and evaluating its nutritional content. [Student Project Report] (Submitted)

Sundeep, R. (2007) Studies on Survival of Pathogenic Bacteria in Packaged Drinking Water. [Student Project Report]

Sunil, L. and Prakruthi, Appaiah and Prashant Kumar, P. K. and Gopala Krishna, A. G. (2020) Coconut Water Nature’s miracle health drink Chemistry, Health Benefits, Packaging, Storage and Technologies : A Review. Indian Coconut Journal. pp. 17-25.

Suryaprakasa Rao, P. V. and Prasad, P. S. R. K. and Nageswara Rao, G. and Giridhar, N. (1968) Comminuted citrus beverages. Indian Food Packer, 22 (5). pp. 15-24.

Swarup, Rane (1996) Application and stability fo added curcumin, a natural yellow colourant, in papaya candy (Tuti fruity). [Student Project Report] (Submitted)

Swati, Anand (2017) Preparation of Basil Seed Drink using Natural Additives. [Student Project Report] (Submitted)

Swati, Yamdagni (1996) Development of novel types of beverages from some tropical fruits. [Student Project Report] (Submitted)

Swati, Yamdagni (1995) Emerging trends in fruit juice beverages. Masters thesis, Central Food Technological Research Institute.


Teena, James (2011) Application of High Performance Liquid Chromatography (HPLC) for Caffeine analysis in cola beverages. [Student Project Report]

Teotia, M. S. and Kaur, S. and Berry, S. K. (1997) Utilization of muskmelon (C. melo) ready-to-serve beverage from enzyme clarified juice. Indian Food Packer, 51 (1). pp. 11-13.

Teotia, M. S. and Manan, J. K. and Berry, S. K. and Sehgal, R. C. (1991) Beverage development from fermented S. cerevisiae muskmelon C. melo juice. Indian Food Packer, 45 (4). pp. 49-55.

Teotia, M. S. and Sakena, A. K. and Berry, S. K. (1992) Studies on the development of muskmelon-mango beverage blends. Beverage and Food World, 19 (2). pp. 29-30.

Tomuishang Makunga, W. (2016) Studies on vegetable based non-alcoholic beverage. [Student Project Report] (Submitted)


Vaishnavi, P. (2006) Formulation and quality evaluation of a millet malt based beverage. [Student Project Report]

Valcea Pearl, D. Cunha (2023) Smoothie mixes from fruits and vegetables. [Student Project Report] (Submitted)

Varadarajan, T. K. (1980) Studies on malted tea beverage. [Student Project Report] (Submitted)

Varadharajan, T. K. and Nagalakshmi, S. and Seshadri, R. (1985) A non-conventional beverage based on tea and malt. Journal of Food Science and Technology, 22. pp. 51-53.

Verma, A. K. and Sastry, L. V. L. (1969) Preparation, composition and storage behaviour of comminuted orange and lime squashes. Indian Food Packer, 23 (6). 5-11, 6 ref..

Vijayanand, P. and Kulkarni, S. G. (2014) Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.). Journal of Food Science and Technology, 51 (12). pp. 4126-4131.

Vinay Kumar, M. P. (1970) Cashew apple fruit : Fermented cashew apple beverages. Masters thesis, Central Food Technological Research Institute.

Vyas, H. H. (1985) Studies on the development of papaya based blended fruit juice beverages. [Student Project Report] (Submitted)


Wasesa A. Kadar, A. H (1991) Use of fumaric acid as acidulant in fruit products. [Student Project Report] (Submitted)


Yeshaswi, Y.S. (2014) A Study on utilization of freshly harvested Spirulina biomass for RTS beverage. [Student Project Report] (Submitted)

This list was generated on Thu Apr 25 19:03:48 2024 IST.