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Items where Subject is "600 Technology > 08 Food technology"

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Number of items at this level: 92.


Amla, B. L. (1988) R and D can contribute to speedy development. Indian Food Industry, 7 (1). pp. 1-5.

Anand, S. (2006) Miicrobiological and Molecular Methods for the Study of Ochratoxiin A in Foods and its Control. PhD thesis, University of Mysore.

Anand Paul, D. (2008) Computational Fluid Dynamics: Applications to Food Processing. [Student Project Report]

Anu, Singh (2016) Development of a Simple Lc-Ms/Ms Method for Analysis of Aminoglycosides using Ionic Liquid/Organic Solvent Two Phase System in Different Food Matrices. [Student Project Report] (Submitted)

Anu Bhushani, J. and Anandharamakrishnan, C. (2014) Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science and Technology, 38. pp. 21-33.

Anvitha, G. Hebse (2009) Pathogenic potential genes in food isolates of Staphylococci. [Student Project Report] (Submitted)

Aree, Shuvisitkul (1975) Treatment of water for use in the food industry. Masters thesis, Central Food Technological Research Institute.

Ashwath Kumar, K. and Aashitosh, A. Inamdar (2017) Skill Development Initiative- Food Industry Perspective. Indian Food Industry, 36 (3). pp. 36-46.


Bains, G. S. and Natarajan, C. P. (1955) Progress in food technology in 1954. Bulletin of Central Food Technological Research Institute, 4 (8). pp. 184-190.

Balu, V. (1961) Food needs and resources. Journal of Scientific and Industrial Research, 20A (9). pp. 484-486.

Bhagyalakshmi, N. and Thimmaraju, R. (2002) Bioinformatics and food technology. Souvenir of ICFOST-2002. pp. 31-34.

Bharat Chandra, M. B. (2005) Preservation Of Indian Traditional Sweet “Doodh Peda” by Hurdle Technology. Masters thesis, University of Mysore.

Bharat Chandra, M. B. (2005) Preservation of Food by Hurdle Technology. Masters thesis, University of Mysore.

Bhat, K.K. (2005) Tech Capsules: Electronic Nose as a Modern Tool for Food Designing. Indian Food Industry, 24 (1). pp. 67-68.

Bhatia, D. S. and Natarajan, C. P. (1956) Chemistry and technology of foods. Annual Review of Biochemistry and Allied Research in India, 25. pp. 2-13.

Bhima, Rao (2010) Prof. V. Subramanyan- Some Personal Reminscences. Journal of Food Science and Technology, 17 (1). pp. 121-123.

Bhosle, B. M. and Subramanian, R. and Ebert, K. (2005) Deacidification of model vegetable oils using polymeric membranes. European Journal of Lipid Science and Technology, 107. pp. 746-753.


CFTRI, M/s (1978) Asian Network For Technology Transfer. Indian Food Packer, 32. pp. 102-103.

CFTRI, M/s (2008) Central Food Technological Research Institute: Feature Article. Science Reporter. pp. 23-27.

CFTRI, M/s (1967) Progress Of The Fao International Food Technology Training Centre. Indian Food Packer, 21. pp. 25-32.

Chandramouli, A. (2006) Characterization Of Milk Clotting Activities from Microbial Sources and Their Food Applications. [Student Project Report]

Chawla, Gunjan (2007) Survey of levels of common toxic metals and pesticides residues in some selected organically grown foods of Indian origin. [Student Project Report]

Chethana, S. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2006) New aqueous two phase system comprising polyethylene glycol and xanthan. Biotechnology Letters, 28. pp. 25-28.

Chidambara Murthy, K. N. and Rajesha, J. and Vanitha, A. and Mahadevaswamy, M. and Ravishankar, G. A. (2005) Protective effect of Dunaliella salina—A marine micro alga, against carbon tetrachloride-induced hepatotoxicity in rats. Hepatology Research, 33. pp. 313-319.


Debnath, Biswajit (2007) Simulation study on coating of foods. [Student Project Report]

Divakar, S. (1998) Nuclear magnetic resonance spectroscopy in food applications: a critical appraisal. Journal of Food Science and Technology, 35 (6). 469-481, many ref..


Emmanuel, Ebenezer (2006) Isolation and Enumeration of Yeast from Food Samples. [Student Project Report]


Faisal, I. (2014) A comparative evaluation of various extraction systems for food materials. Masters thesis, University of Mysuru.


Gayatri, Ankem (2004) Protection Of Geographical Indications With Reference To Food. [Student Project Report]

Girdhari, Lal. and Siddappa, G. S. (1953) A review of the progress of fruit and vegetable technology in India during the past twenty years. Bulletin of Central Food Technological Research Institute, 2. pp. 182-185.

Gouda, M. D. and Thakur, M. S. and Karanth, N. G. (2002) Reversible denaturation behavior of immobilized glucose oxidase. Applied Biochemistry and Biotechnology, 102-10 (1-6). pp. 471-480. ISSN 0273-2289


Harish Prashanth, K. V. and Lakshman, Kshama and Shamala, T. R. and Tharanathan, R. N. (2005) Biodegradation of chitosan-graft-polymethylmethacrylate films. International Journal of Biodeterioration and Biodegradation, 56. pp. 115-120.

Huria, V. K. (2002) Milk: the classic food of modern civilization. Indian Food Industry, 21 (4). pp. 24-32.


Iyengar, N. V. R. (1954) Food industries for rural areas. Mysore Agricultural Calendar and Year Book. pp. 151-154.

Iyengar, N. V. R. (1952) Survey of food industries in India. Food and Population and Development of Food Industries in India, CFTRI, Mysore.. pp. 160-165.


Kamalakannan, M. (2008) mmunodetection of fumonisin in food samples. [Student Project Report]


Leibman, K. C. (1956) Radioisotope tracer techniques in the biological sciences allied to food technology. Bulletin of Central Food Technological Research Institute, 5 (8). pp. 190-192.

Lonsane, B. K. and Ramakrishna, M. (1989) Microbial enzymes in food processing industry: present status and future prospects in India. Indian Food Industry, 8 (4). 15-31 ; 46 ref..


Mahendar Singh, Jakhar (2009) Research and Potential Application of Electronic Nose and Tongue Technology in Food Industry. Masters thesis, University of Mysore.

Manonmani, H. K. and Anand, S. and Chandrashekar, A. and Rati, E. R. (2005) Detection of aflatoxigenic fungi in selected food commodities by PCR. Process Biochemistry, 40. pp. 2859-2864.

Mathur, P. B. (1954) Some applications of plant physiology to agriculture and food technology. Food Farmings, 6 (8). pp. 281-282.

Morla, Sreekanth (2006) Recent advances in drying. [Student Project Report]

Mr., Hariom and Shyamala, B. N. and Prakash, M. and Bhat, K. K. (2006) Vanilla flavor evaluation by sensory and electronic nose techniques. Journal of Sensory Studies, 21. pp. 228-239.


Nagashree, D.R (2006) Controlled Proteolysis of Proteins by Enzymes to Improve the Quality of Food Products. [Student Project Report]

Nair, V. S. (1969) The role of the Central Food Technological Research Institute in the nation's welfare. Plant Foods for Human Nutrition, 1 (3). pp. 141-47.

Narendra, Singh (1970) Production of food on land. Journal of Food Science and Technology, 7. pp. 42-43. ISSN 0022-1155

Nasir, Nusrath (2008) Nutrition labelling — Global perspective. Indian Food Industry, Jan-Feb. pp. 33-40.

Natarajan, C. P. and Bains, G. S. (1954) Progress in food technology during 1953. Bulletin of Central Food Technological Research Institute, 3 (9). pp. 227-230.

Natarajan, C. P. and Bhatia, D. S. (1952) Progress in food technology 1951. Journal of Scientific and Industrial Research, 11A (12). pp. 549-550.

Natarajan, C. P. and Bhatia, D. S. (1953) Progress in food technology 1952. Bulletin of Central Food Technological Research Institute, 2 (10). pp. 264-266.

Natarajan, C. P. and Bhatia, D. S. (1952) Trends in modern food technology. Journal of Scientific and Industrial Research, 11A (2). pp. 73-74.

Natarajan, C. P. and Shankar, J. V. (1980) Food science and technology development in India: Concepts and contributions of Dr. V. Subrahmanyan. Journal of Food Science and Technology (India), 17 (1-2). pp. 17-23.

Neeraja Raj, S. R. (2017) Novel Proteases For Food Industry. [Student Project Report] (Submitted)


PanduRanga Narasimharao, B. and Vijayendra, S. V. N. and Salooja, M. K. (2011) Approaches for Developing Self Learning Instructional Materials for Industry-Oriented Courses. ASEAN Journal of Open Distance Learning, 3 (1). pp. 63-78.

Parpia, H. A. B. (1970) Conservation and technological production. Indian Food Packer, 24. pp. 277-48.

Parpia, H. A. B. (1968) Food technology problems in India and other developing countries. Food Technology, 22 (1). pp. 62-66.

Parpia, H. A. B. and Natarajan, C. P. (1973) Food technology research and training requirements with particular reference to South and South East Asia. Canadian Institute of Food Science and Technology Journal, 6 (2). A42-A50, 23 ref..

Parpia, H. A. B. and Subrahmanyan, V. (1959) Some Aspects of the Utilization of Food Research in India. The Ford Foundation Report. pp. 149-161.

Potty, V. H. (1988) Policy changes vital. Indian Food Industry, 7 (1). pp. 6-8.

Prakash, M. N. K. and Ramana, K. V. R. (2003) Ultrasound and its application in the food industry. Journal of Food Science and Technology, 40 (6). pp. 563-570.

Prakash, V. (2000) Contribution of CFTRI towards improving India's Food Technology in its entirety. Rice India, 10. p. 60.

Prakash, V. (2006) Food Science, Food Technology and Food Culture -The Emergence of a New Synergy. Science and Culture, 72 (3-4). pp. 105-106.

Prakash, V. (2003) Food technology marches towards future. Indian Food Packer, 57 (6).

Prakash, V. (1997) One-Stop Centre for Food Technology. New India Digest, 56. pp. 44-49.

Prakash, V. (2001) The outreach of research and innovation in food processing from farm to consumer - the sustainability factor. Indian Food Industry, 20 (3). pp. 37-38.

Prasanna, V. and Prabha, T. N. and Tharanathan, R. N. (2007) Fruit ripening phenomena--an overview. Critical reviews in food science and nutrition, 47 (1). pp. 1-19. ISSN 1040-8398

Priyanka, Gupta (2005) Food applications of proteolytic enzymes. Masters thesis, University of Mysore.

Pronay Kumar, Das (2009) Hybrid Technology for Food Dehydration. Masters thesis, University of Mysore.


Raghunatha Rao, Y. K. (1959) Additional food resources in India: rice bran, cottonseed and groundnut. Food Science, 8. p. 299.

Rao, M. V. L. (1980) Dr. Vaidyanatha Subramanyam-A Pioneering Food Scientist. Journal of Food Science and Technology, 17 (1). pp. 1-8.

Rasco, Barbara A. and Bledsoe, Gleyn E. (2005) Bioterrorism and Food Safety. CRC Press, Florida. ISBN 0-8493-2787-3

Rinil, Kuriakose (2009) Application of Computational Fluid Dynamics (CFD) in spray drying operations. Masters thesis, University of Mysore.

Rolly, Srivastava (2006) Role of Food Matrices in Sensory Perception of Flavor Compounds. [Student Project Report]


Sanjeev, K. and Ramesh, M. N. (2006) Low Oxygen and Inert Gas Processing of Foods. Critical Reviews in Food Science and Nutrition, 46. pp. 423-451.

Sansriti, Raj (2019) Development of a Sensitive LC-MS/MS Method for the Analysis of Patulin in Food. [Student Project Report] (Submitted)

Sasireka, M (2009) Molecular Chacterization of Pediocin PA1 Producing Lactic Acid Bacteria Isolated from Food Samples. [Student Project Report]

Shalini, K. (2014) Optimisation of Culture Conditions for Porphyridium purpureum and Characterisation of Algal Biomass for Value Added Products. [Student Project Report] (Submitted)

Singh, N. I. and Sathiyamala, B. and Murali, Madhav and Varadaraj, M. C. (2004) Need for Training in The Development of Food Processing Sector in Rural India. Journal of Rural Technology, 1 (3). pp. 139-142.

Sompure, Sandeep Sangram (2007) Present Trends in Specific Migration of Plastic Additives into Food. [Student Project Report]

Sridhar, B. S. and Manohar, B. and Sommer, K. (2009) Thermal Behavior Prediction of Food Particulates Under Ambient and Cryogenic Conditions. Journal of Food Process Engineering, 32. pp. 787-803.

Subrahmanyan, V. (1955) Diet and Fertility: A Discussion. Bulletin of Central Food Technological Research Institute, 4 (12). pp. 290-296.

Subrahmanyan, V. (1952) Fat and lean years - a study of the problem of food shortage in India. Journal of Scientific and Industrial Research, 11A (10). pp. 437-439.

Subrahmanyan, V. (1964) Food technology and nutrition - need for greater collaboration with special reference to major problems of developing countries. Journal of Nutrition and Dietetics, 1 (2). pp. 139-151.

Subrahmanyan, V. (1954) Manufacturing foods-technical aid. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 203-206.

Subrahmanyan, V. (1954) Present trends in food production and outlook for the future. 41st Indian Science Congress, Hyderabad. pp. 1-12.

Subrahmanyan, V. and Srinivasan, M. (1959) Food technology for Asia and the Far East; FAO Regional Seminar. Journal of Scientific and Industrial Research, 18A (10). pp. 455-457.

Suresh, B. (2003) Investigation on the Production of Food Ingredients and Biotransformation Using Hairy Root Cultures. PhD thesis, University of Mysore.

Suresh Kumar, G. (2005) Studies on the beneficial effects of dietary fiber on experimentally induced diabetic rats with particular emphasis on glomerular filtration matrix. Doctoral thesis, University of Mysore.


Venkataraman, L. V. (1992) Food prospects in India by the turn of the country. Current Science, 63 (1). pp. 20-25.

Venkatasubbaiah, P. and Dwarakanath, C. T. (1988) Evaluation of a new medium for rapid enumeration of yeasts and molds in food. Journal of Food Science and Technology, 25 (1). 4-6,9. ISSN 0022-1155

Vinay, H. K. (2015) Development of a simple LC-MS/MS method for analysis of sulfonamides in different food matrices. [Student Project Report] (Submitted)


Whitaker, John R. and Voragen, Alphons G. J. and Wong, Dominic W. S. (2003) The Handbook of Food Enzymology. Marcel Dekker,Inc., New York. ISBN 0-8247-0686-2

This list was generated on Tue Jan 31 06:14:00 2023 IST.