Items where Subject is "600 Technology > 07 Beverage Technology > 03 Cocoa"

Article

Lewis, Y. S. and Shivashankar, S. and Nambudiri, E. S. and Natarajan, C. P. (1980) Quality control of cocoa products. Indian Food Packer, 34 (1). 29-34, 5 ref..

Lewis, Y. S. and Sivasankar, S. and Namboodiri, E. S. and Natarajan, C. P. (1979) The cocoa industry in India. Indian Arecanut, Spices & Cocoa Journal, 2 (4). 106-108, 4 ref..

Malini, E. and Pura Naik, J. and Shivashankar, S. and Nambudiri, E. S. (1987) Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans. Journal of Food Science and Technology, 24 (2). pp. 96-97. ISSN 0022-1155

Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.

Nambudiri, E. S. and Shivashankar, S. (1985) Cocoa waste and its utilization. Indian Cocoa, Arecanut & Spices Journal, 8 (3). 78-80, 20 ref..

Pura Naik, J. (2001) Improved High-Performance Liquid Chromatography Method to Determine Theobromine and Caffeine in Cocoa and Cocoa Products. Journal of Agricultural and Food Chemistry, 49. pp. 3579-3583. ISSN 0021-8561

Pushpa, S. Murthy and Sneha, H. P. and Janardhan, P. and Kusumotoc, Ken-Ichi (2020) Amelioration of cocoa organoleptics using A.oryzae cysteine proteases. LWT - Food Science and Technology, 120. pp. 1-9. ISSN 0023-6438

Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.

Sandipa, Sarkar and Jeyarani, T. and Sudha, M. L. (2024) Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits. Journal of Food Science and Technology, 61 (9). pp. 1767-1777. ISSN 0022-1155

Saravana Babu, Chidambaram and Abid, Bhat and Bipul, Ray and Mani, Sugumar and Muthukumar, S. P. and Manivasagam, Thamilarasan (2018) Cocoa beans improve mitochondrial biogenesis via PPARγ/PGC1α dependent signalling pathway in MPP+ intoxicated human neuroblastoma cells (SHSY5Y). Nutritional Neuroscience. pp. 1-10.

Shivashankar, S. and Balachandran, C. and Lewis, Y. S. and Natarajan, C. P. (1978) Determination of theobromine in cocoa products. Journal of Food Science and Technology, India, 15 (4). 153-154, 4 ref..

Yallappa, B. S. and Sandhya, M. V. S. and Rastogi, N. K. and Pushpa, S. Murthy (2019) Starter consortia for on-farm cocoa fermentation and their quality attributes. Preparative Biochemistry and Biotechnology, 50 (3). pp. 272-280. ISSN 1082-6068

Yallappa, S. and Sandhya, V. M. and Jagan Mohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2018) Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles. Food Biotechnology, 32 (4). pp. 257-272.

Thesis

Ajoy Kumar Das, Purkayastha (1980) Cacao storage. Masters thesis, Central Food Technological Research Institute.

Dona Anne, Doloras (1973) Processing of cacao. Masters thesis, Central Food Technological Research Institute.

Esther, Malini (1986) Quality of Indian cocoa beans with special reference to raw material and processing parameters. Doctoral thesis, Central Food Technological Research Institute.

Jacob John, P. (1979) Cocoa products. Masters thesis, Central Food Technological Research Institute.

Jamadagni, Khandige (1989) Cocoa butter. Masters thesis, Central Food Technological Research Institute.

Krishna Kumar, H. M. (1985) Cocoa, volatile flavours. Masters thesis, Central Food Technological Research Institute.

Sandipa, Sarkar (2014) Cocoa and it s Product as a Bakery Product Ingredients. Masters thesis, University of Mysuru.

Satyanarayana, K. V. (2005) Cloning and Characterization Of N-Methyltransferase Gene associated with Caffeine Biosynthesis in Coffee. PhD thesis, University of Mysore.

Shaleen, Gupta (1995) Chocolate fat bloom. Masters thesis, Central Food Technological Research Institute.

Sharma, S. K. (2006) Cocoa : Science of its processing and nutraceutical values. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Basavaraja, B. A (2023) Effect of blending milk and dairy compound chocolates on textural and sensory qualities. [Student Project Report] (Submitted)

Bera, M. B. (1979) Studies on Indian cocoa and its processing. [Student Project Report] (Submitted)

Hemanth, K. A. (2024) Development of functional oleogels with hemp seed oil using a binary gelator system and its application as partial fat replacer in chocolate. [Student Project Report] (Submitted)

Jacob John, P. (1980) Roasting studies with respect to flavour development in cocoa beans. [Student Project Report] (Submitted)

Jamadagni, Khandige (1990) Studies on the recovery of cocoa butter from low grade cocoa beans. [Student Project Report] (Submitted)

Maheshwari, B. (2003) Heat resistant chocolates using kukum fat as cocoa butter extender. [Student Project Report] (Submitted)

Monisha, R. (2012) Evaluation of ready-to-eat cocoa based functional spreads. [Student Project Report] (Submitted)

Ms., Santoshi (2019) Development of Instant Choco-Rava-Idli mix for Children. [Student Project Report] (Submitted)

Nirupama, S. (2000) Effect of cocoa butter extenders (Mahua and Kokam fat fraction) on the quality parameters of chocolates. [Student Project Report] (Submitted)

Pallavi, D. N. (2024) Fruits fused choco delight enriched with polyphenols. [Student Project Report] (Submitted)

Sandipa, Sarkar (2015) Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa enriched biscuits. [Student Project Report] (Submitted)

Sanjeev Kumar, Sharma (2007) Preparation of value-added products from cocoa. [Student Project Report] (Submitted)

Shaleen, Gupta (1995) Effect of additives and cocoa butter replacers on chocolate fat bloom. [Student Project Report] (Submitted)

Sharma, Sanjeev Kumar (2007) Preparation of Value Added Products from Cocoa. [Student Project Report]