Items where Subject is "600 Technology > 07 Beverage Technology > 01 Alcoholic beverage"

Article

Apramita, Devi and Anu Appaiah, K. A. and Andrew, L. Waterhouse (2020) Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution. Journal of the Science of Food and Agriculture, 100. pp. 2110-2120. ISSN 0022-5142

Basappa, S. C. and Somashekar, D. and Renu, Agrawal and Suma, K. and Bharathi, K. (1997) Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.). International Journal of Food Sciences and Nutrition, 48 (5). 313-319, 23 ref..

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.

Kumar, K. R. and Anandaswamy, B. and Subba Rao, M. S. and Patel, J. D. and Anantha Krishna, S. M. and Govindarajan, V. S. (1983) Evaluation of high density polythene containers for packing distilled liquor. Perfectpac, 23 (2). 20-23, 6 ref..

Patric, T. and Rama Rao, G. and Johar, D. S. (1963) Vinegar from coconut neera and coconut water. Indian Coconut Journal, 17 (1). pp. 19-24.

Prasad, M. S. and Subba Rao, M. S. (1976) Colorimetric determination of chloral hydrate in toddy. Journal of Food Science and Technology, India, 13 (6). 339-340, 4 ref..

Rao, M. S. S. (1985) Scope for development of alcoholic beverage from cashew apple. Acta Horticulturae, 108. 160-164; 1 ref..

Shamala, T. R. and Sreekantiah, K. R. (1988) Improved HPLC method for the determination of curcumin, Microbiological and biochemical studies on traditional Indian palm wine fermentation. Food-Microbiology, 5 (3). pp. 157-162. ISSN 0740-0020

Srinivasan, K. (2006) Biochemistry of alcohol: An overview. Beverage and Food World, 33 (1). pp. 48-52.

Subrahmanyan, V. and Johar, D. S. (1954) Some studies on preservation of neera. Bulletin of Central Food Technological Research Institute, 3. pp. 154-158.

Umesh Kumar, S. and Nagarajan, L. and Rehana, F. and Nand, K. (1990) The effect of ethanol on cell wall antigens of Saccharomyces cerevisiae and specific isolation of high ethanol producing strains of this yeast, making use of a serological technique. Antonie van Leeuwenhoek, 58 (1). pp. 57-66. ISSN 0003-6072

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1983) Fractionation of wood phenolics and their use in brandy. Journal of Food Science and Technology, 20 (1). 16-18, 5 ref..

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1980) Studies on extraction of phenolics of wood by brandy. Indian Food Packer, 34 (4). 22-24, 6 ref..

Vijayendra, S. V. N. and Rastogi, N. K. and Shamala, T. R. and Anil Kumar, P. K. (2007) Optimization of polyhydroxybutyrate production by Bacillus sp.CFR 256 with corn steep liquor as a nitrogen source. Indian Journal of Microbiology, 47. pp. 170-175.

Thesis

Dhanraj, Shetty (1996) Ageing of alcoholic beverages. Masters thesis, Central Food Technological Research Institute.

Lalatendu Keshari, Rout (1996) Technology of malting and brewing. Masters thesis, Central Food Technological Research Institute.

Neena, Tom (2005) Technology of wine making and recent trends. Masters thesis, Central Food Technological Research Institute.

Sanjay, Iqbal (1995) Recent developments in brewing. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Abdul Aziz, Kirani (2023) Development of processed products from dragon fruit. [Student Project Report] (Submitted)

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

Ashaasri, B. (2009) Transformation of Polyphenols in Fruits and its Waste – Wine from Cashew Apple and Coffee Pulp. [Student Project Report]

Bhavya, H. T. (2009) Transformation of Polyphenols in Fruits during Fermentation – Wine from Passion Fruit. [Student Project Report]

Dhanraj, Shetty (1996) Accelerated ageing of alcoholic beverages. [Student Project Report] (Submitted)

Dharini, K.B. (2011) Antioxidant Activity of Home Made Fruit Wines Versus Monascus Purpureus Fermented Rice Wine. [Student Project Report]

Dipak, Baidya (1990) Utilization of Jackfruit for the production of wine and alcohol. [Student Project Report] (Submitted)

Diyaanesh, A (2023) Production of non-alcoholic beer using Non-saccharomyces yeast. [Student Project Report] (Submitted)

Elizabeth, Pereira (2011) Bioactive Principles of Alcoholic Beverages. [Student Project Report] (Submitted)

Kanika, Singh (2020) Quality Aspects of Fermented Cereal Beverage. [Student Project Report] (Submitted)

Paul, Shiby (2001) Screening and mutant selection studies of yeast strains for control of esters and higher alcohols. [Student Project Report] (Submitted)

Prakhar, Mehrotra (2019) Nutritional and Therapeutical Evaluation of Wheat Germ for The Production of Fermented Beverage. [Student Project Report] (Submitted)

Raneswari, Maibam (2022) Development of alcoholic beverage from Tulsi herbs. [Student Project Report] (Submitted)

Reshma, P. A. (2024) Standardisation and method verification of neutral spirit. [Student Project Report] (Submitted)

Subhasmita, Behera (2018) Development, Nutritional Evaluation and Feasibility of Wheat Germ Alcoholic Beverage. [Student Project Report] (Submitted)

Tom, Neena (2006) Value addition to wine. [Student Project Report] (Submitted)

Win, Nyunt (1984) Studies on Khaung-yee fermentation from rice var purple puttu. [Student Project Report] (Submitted)