Items where Subject is "600 Technology > 08 Food technology > 13 Quality control"

A

Aarti Vikas, Patil (2023) Development of low sugar fruit bars and evaluation of their quality characteristics. [Student Project Report] (Submitted)

Abdul Jabber, MD. (1982) Jaggery(GUR): Manufacture and quality control. Masters thesis, Central Food Technological Research Institute.

Abdul Zahir, Ahmedi (1977) Quality control of meat and meat products. [Student Project Report] (Submitted)

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

Agarwal, Varsha (2007) Standards for Vegetable Oils & their Significance with Special Reference to Rice Bran Oil. [Student Project Report]

Akhilender Naidu, K. and Akhilesh, Tewari. and Joshi, H. V. and Suryanarayana, Viswanath and Ramesh, H. P. and Venkat Rao, S. (1993) Evaluation of nutritional quality and food safety of seaweeds of India. Journal of Food Safety, 13 (2). 77-90, 23 ref..

Akshatha, M. Dattatreya and Divyashree, K. N. and Prema, Viswanath (2011) Microscopic Detection of Adulteration of Bengal Gram (Cicer Arietinum) Flour with other Legume Flour based on the Seed Testa Macrosclereids. Journal of Food Science and Technology, 48 (1). pp. 114-119.

Alladi, Israel Raj (2017) Development of Millet Based Gluten Free Crackers and Their Validation. [Student Project Report] (Submitted)

Anand, J. C. and Johar, D. S. (1952) Examination of trade samples of fruit and vegetable products. Journal of Scientific and Industrial Research, 11A. p. 76.

Anand Singh, Thokchom (2019) Quality evaluation on physico-chemical and nutritional aspects of whole dried and powdered Red Chillies from NEH regions of India w.r.t FSSR (2.9.3). [Student Project Report] (Submitted)

Awatramani, N. A. and Somiah, M. M. (1972) Quality of varieties of Arabica coffee: an assessment. Indian Coffee, 36 (10). 321-326, 2 ref..

B

Bains, G. S. and Irvine, G. N. (1965) The quality of Canadian Amber durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality. Journal of Science of Food and Agriculture, 16. pp. 233-240.

Bhattacharya, K. R. (1987) How Thailand maintains her rice quality: Lessons for India. Indian Food Industry, 6 (4). pp. 171-175.

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1982) Quality profiles of rice: a tentative scheme for classification. Journal of Food Science, 47 (2). pp. 564-569.

Borse, B. B. and Jagan Mohan Rao, L. (2012) Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters. Journal of Bioequivalence and Bioavailability, 14. pp. 1-16.

C

Captain Virender, Kumar Saini (1993) Detection and determination of ethylene glycol in propylene glycol. Masters thesis, Central Food Technological Research Institute.

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

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Dani, N. P. and Rajalakshmi, D. and Indira, C. B. and Dhanaraj, S. and Narasimha Rao, D. and Mahendrakar, N. S. (1985) Meat quality in Bannur ram lambs. Indian Journal of Animal Sciences, 55 (12). 1094-1099, 11 ref..

Deepa, Devaragudda (2023) Regulatory quality and safety aspects of jaggery. [Student Project Report] (Submitted)

Deepthi, N. and Thakur, M. S. and Manonmani, H. K. (2014) An analytical device for on-sight immunoassay: demonstration of its applicability in detection of DDT in food samples. Food and Agricultural Immunology, 25 (1). pp. 94-103.

Dhanaraj, S. and Sankaran, A. N. and Mathew, A. (1970) Quality and market evaluation of processed arecanuts. Journal of Food Science and Technology, 7 (3). 123-26, 7 ref.. ISSN 0022-1155

Dharanya, E. K. (2017) Preparation of Sattu Mix and Its Quality Characteristics. [Student Project Report] (Submitted)

Dibya, Sinha (2018) Determination of Heavy Metals (Pb, Cd, Mn, Zn, Cu, Ni) in Cheese samples collected from Mysuru market. [Student Project Report] (Submitted)

Diptimayee, Pani (2023) A study on quality parameters of tea sold in and around Mysore district. [Student Project Report] (Submitted)

Divya Sree, M. (2019) Quality assessment of different varieties of pepper available in market with respect to Food Safety Standards. [Student Project Report] (Submitted)

Dona, Jude (2023) Development and quality evaluation of rice analogues from wheat and black rice. [Student Project Report] (Submitted)

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Eswari Lavanya, Bellapu (2020) Standardisation and Quality Evaluation of Raspberry Enriched Coconut Water Jam. [Student Project Report] (Submitted)

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Giddappa, Nagendrappa. and Subramanya Raj Urs, S. and Rajalakshmi, S. (1998) Chloramine T with iodine: A new reagent to determine the iodine value of edible oils. Journal of the American Oil Chemists Society, 75 (9). pp. 1219-1221.

Gopalakrishna, A. G. (2006) Edible Oilseed, Oil & Meal Need for Quality Control. Beverage & Food World. pp. 42-44.

Gothwal, P. P. and Kishori, Lal. and Shukala, I. C. (1995) Survey of the quality of khoa and knoa based sweets marketed in Lucknow. Beverage and Food World, 22 (3). pp. 10-13.

H

Haridas Rao, P. (1982) Studies on chapathi and similar traditional foods. Doctoral thesis, Central Food Technological Research Institute.

Haridas Rao, P. and Rangarao, G. C. P. and Shurpalekar, S. R. (1976) Quality of Indian wheat germ. Indian Miller, 7 (1). 13, 15, 17, 19.

Hemavathy, V. (1992) Quality improvements in spice and spice products. [Student Project Report] (Submitted)

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

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Inder Jee, Khushu (1972) Effect of age of chicken on initial egg quality and its losses under storage conditions. Masters thesis, Central Food Technological Research Institute.

Isha, Shukla (2019) Quality Assessment of Commercial Yogurt. [Student Project Report] (Submitted)

Ishika, Kaushik (2023) Physico-chemical quality evaluation of masala powder. [Student Project Report] (Submitted)

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Jaganathan, R. (1982) Role of optional ingredients in improving the quality of biscuits. Masters thesis, Central Food Technological Research Institute.

Jain, N. L. and Nair, K. G. and Siddappa, G. S. and Girdhari, Lal. (1962) Studies to improve the keeping quality of fried salted banana chips. Food Science, 11. pp. 335-338.

Janak, K. Upadhyay (1972) Tests for cooking quality of rice. Masters thesis, Central Food Technological Research Institute.

Juvairya, P. R (2023) Comparative study of coconut and coconut testa oil with fatty acid and nutritional profiling. [Student Project Report] (Submitted)

Jyoti Prakash, Nath (1974) Quality control for fish and processed fish products : A critical appraisal. Masters thesis, Central Food Technological Research Institute.

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Kalra, C. L. and Manan, L. K. and Sehgal, R. C. and Kulkarni, S. G. and Berry, S. K. (1991) Studies on the preparation, packaging and quality standards of ground spice mixes: Part I. Garam masala. Beverage and Food World, 10 (1). pp. 21-24.

Kapur, O. P. and Nagaraj, K. V. (1983) Quality evaluation of export oriented processed fruit and vegetable products. Indian Food Packer, 37 (1). pp. 94-98.

Kapur, O. P. and Nagaraja, K. V. (1985) Highlights of anomolies in foreign buyers specifications. Indian Food Packer, 39 (3). pp. 37-41.

Kapur, O. P. and Nagaraja, K. V. (1981) Quality parameters of export oriented fruit and vegetable products. Indian Food Packer, 35 (6). 20-28, 2 ref..

Kapur, O. P. and Nagaraja, K. V. (1981) Role of regulatory analysis in quality control of processed food products. Indian Food Packer, 35 (2). pp. 62-69.

Karuna Devi, Shrestha (1974) Detection of adulteration in apple jam. [Student Project Report] (Submitted)

Krishna Kumar, H. M. (1986) Studies on different formulations for making milk chocolates and quality evaluation. [Student Project Report] (Submitted)

Krishnamurthy, M. N. (1993) Updated Methods for Detection of Adulterants and Contaminants in Edible Oils and Fats : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (4). pp. 231-238.

Krishnamurthy, N. and Shankaranarayana, M. L. (1989) Manufacture and quality control aspects of ground spices. Beverage and Food World, 16 (1). pp. 27-28.

Kwon, Y. J. (1982) Sausage formulations using beef with reference to oriental recipes. [Student Project Report] (Submitted)

L

Lee, S. J. (1971) Recent development on assessment of fish freshness : Chemical changes in fish skin muscin as an index of spoilage in fish. Masters thesis, Central Food Technological Research Institute.

Leelavati, Kumari (2018) Estimation of Iodine and Saponification Value of Cooking Oils. [Student Project Report] (Submitted)

Lewis, Y. S. and Sampathu, S. R. and Shivashankar, S. and Natarajan, C. P. (1981) Quality evaluation of saffron. Indian Cocoa, Arecanut & Spices Journal, 4 (4). 113-115, 10 ref..

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..

Lukschon, Kulurusamachar (1969) Quality of coffee : Volatile reducing substances in roasted coffee. Masters thesis, Central Food Technological Research Institute.

M

Madan Mohan, Ray (1976) Effect of preslaughter conditions on the quality of meat. Masters thesis, Central Food Technological Research Institute.

Makharia, Nandita (2007) Impact of Nutrition Labeling on Food Industry. [Student Project Report]

Malavika Devi, K. (2009) Quality Evaluation of Ginger from North East India and its Value Addition. [Student Project Report]

Maliwal,, B. P. (1977) Factors affecting the quality of extracted leaf protein. Doctoral thesis, Central Food Technological Research Institute.

Mandappa, I. M. and Ranjini, A. and Haware, D. J. and Manonmani, H. K. (2014) Immunoassay for Lead Ions: Analysis of Spiked Food Samples. Journal of Immunoassay and Immunochemistry, 35. pp. 1-11.

Manjunath, M. N. and Sattigeri, V. D. and Krishnamurthy, M. N. (2002) Chewing gum and bubble gum - history, production, uses and regulatory aspects. Indian Food Industry, 21 (5). pp. 41-43.

Maria, Laya (2023) Evaluation of the presence of additives and preservatives used in bakery and confectionery. [Student Project Report] (Submitted)

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

Meenakshy, Dileep (2023) Quality assurance of Blended oils. [Student Project Report] (Submitted)

Mini, Naroola (1991) Improvement of keeping quality of bakery products by microwave treatment. [Student Project Report] (Submitted)

Moorjani, M. N. (1967) Some aspects of the standardization and quality control in fish processing industry. Indian Food Packer, 21 (4). pp. 9-12.

Ms., Jaishree (2017) Microbiological Quality Analysis of Ice cream samples: Enumeration detection and antimicrobial susceptibility of food borne pathogens. [Student Project Report] (Submitted)

Mukesh, Chandha (1995) Differentiation of desi ghee and butter oil. [Student Project Report] (Submitted)

Muthama, M. K (1996) Coffee and chicory blends and their quality analysis. [Student Project Report] (Submitted)

Muthama, M. K (1996) The quality of blends of coffee. [Student Project Report] (Submitted)

Muthu Kumaran, S. (2017) Identification of Deterioration Stage of Frying Oils. [Student Project Report] (Submitted)

Muthu Kumaran, S. (2016) Quality Control of Vegetable Cooking Oils During Storage and Frying. Masters thesis, University of Mysuru.

N

Nagalakshmi, S. and Seshadri, R. (1986) Quality control parameters in instant tea processing. Indian Food Industry, 5 (1). 13-20, 25 ref..

Nagaraja, K. V. and Kapur, O. P. (1984) Quality control for fruit and vegetable processing. Indian Food Packer, 38 (3). pp. 51-57.

Naidu, G. R. R. and Prasannappa, G. and Sastry, L. V. L. and Siddappa, G. S. (1963) Quality of soft drinks-A comparative study with particular reference to smaller units in rural and semi-urban areas. Indian Food Packer, 17 (6). pp. 8-12.

Nandita, Makharia (2008) Nutrition Labeling of Traditional Convenience Foods – A Model Study. [Student Project Report]

Narkviroj, P. and Ranganna, S. (1976) Manufacture and quality control of tomato products. Indian Food Packer, 30 (1). 44-82, 132 ref..

Nasirullah, Dr. and Ankaiah, K. N. and Krishnamurthy, M. N. and Nagaraja, K. V. (1991) Quality characteristics of edible vegetable oil blends. Journal of the American Oil Chemists' Society, 68 (6). 446-447, 9 ref..

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1989) Effect of stabilization on the quality characteristics of rice-bran oil. Journal of the American Oil Chemists' Society, 66 (5). pp. 661-663. ISSN 0003-021X

Nasirullah, Dr. and Rajalakshmi, S. and Mallika, T. and Krishnamurthy, M. N. and Nagaraja, K. V. and Kapur, O. P. (1983) Detection of rancid groundnut oil and its differentiation from castor oil. Fette Seifen Anstrichmittel, 85 (10). 399-402, 12 ref..

Nava Kumar, Nath (1993) Quality of coffee. Masters thesis, Central Food Technological Research Institute.

Neha Dilip, Ambade (2018) Multivariate Analysis of Spectral data for Food quality assessment. [Student Project Report] (Submitted)

Nischitha, M (2023) Comparative evaluation of nutritional parameters of millet and malt health mixes. [Student Project Report] (Submitted)

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Om Prakash, Beerh (1958) Physico-chemical investigations on adulteration in tomato ketchup. Masters thesis, Central Food Technological Research Institute.

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Pairat, Narkviroj (1975) Manufacture and quality control of tomato products. Masters thesis, Central Food Technological Research Institute.

Panchamuki, Nita B (1990) Studies on glucosinolate and its degradation products in mustard rapeseed and method for detection of synthetic flavour in rapeseed oil. [Student Project Report] (Submitted)

Panda, B. and Panda, P. C. and Reddy, M. S. and Jayaram, M. (1968) Studies on quality of shell eggs marketed in Mysore city. Indian Veterinary Journal, 45 (11). pp. 953-957.

Panda, P. C. and Parthasarathy, L. (1977) Effect of season on the decline in the quality of shell eggs during transportation. Indian Veterinary Journal, 54. pp. 1025-1028.

Panda, P. C. and Rao, D. N. (1980) Quality of duck eggs marketed in Mysore city. Indian Poultry Gazette, 64 (1). 7-11, 11 ref..

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of manometric technique in the assessment of quality and stability of Indian mandarin oils. Food Science, 10 (11). pp. 343-345.

Parveen, L. Sondhi (1974) Studies on egg qualities of six different strains of chicken and its effects during storage. [Student Project Report] (Submitted)

Pavithra Raj, N. and Maya, Prakash and Keshava Bhat, K. (2006) Quality assessment of oil blends by electronic nose technique and sensory methods. Journal of Sensory Studies, 21. pp. 322-332.

Pooja, Choudhury (2020) Identification of Cholesterol and Stigmasterol in Ghee and Vegetable Oils. [Student Project Report] (Submitted)

Pracha, Boonyasirikool (1970) Factors affecting the water holding capacity of meat : Preparation of canned corned beef. Masters thesis, Central Food Technological Research Institute.

Pruthi, J. S. (1978) Quality control, packaging and storage of dehydrated foods. Indian Food Packer, 32 (1). pp. 30-40.

R

Radha, M. (2017) Development of Nutritive Fruit Bars, Standardization and Evaluation of its Quality Characteristics. [Student Project Report] (Submitted)

Radhika Reddy, K (1994) Studies on rice quality. Doctoral thesis, Central Food Technological Research Institute.

Rafaquat Hussain, Ansari (2023) Developing statistical process control tool to measure the quality attributes of finished product. [Student Project Report] (Submitted)

Raghuramaiah, B. (1969) Citrus beverages : Manufacture and quality control. Masters thesis, Central Food Technological Research Institute.

Raina, B. L. and Pruthi, J. S. and KALRA, C. L. and Teotia, M. S. and Jarnail, Singh. (1982) Influence of variety on quality of processed cauliflower. Indian Food Packer, 36 (2). pp. 7-15.

Rajalakshmi, D. and Shanthi, Narasimhan. (1989) Sensory analysis: the science of quality assessment. Indian Food Industry, 8 (2). 14-16, 7 ref..

Ramana, K. V. R. and Saroja, S. and Setty, G. R. and Nanjundaswamy, A. M. and Moorthy, N. V. N. (1973) Preliminary studies to improve the quality of Coorg Monsoon Mandarins (Citrus reticulata Blanco). Indian Food Packer, 27 (1). 5-9, 17 ref..

Ramesh, M. N. and Shanthi, Narasimhan. and Maya, Prakash (2000) Quality evaluation of quick cooking basmati rice. Journal of Food Quality, 23 (2). 225-231, 11 ref..

Ramesh Kumar, P. and Prakash, V. (2005) Value Addition to Agricultural Resources -The IPR Angle. Journal of Intellectual Property Rights, 10. pp. 434-440.

Ranganna, S. (1975) Quality control in fruit and vegetable processing. Indian Food Packer, 29 (1). 83-110, 65 ref..

Rati, E. R. and Prema, V. and Shantha, T. (1987) Modification of Pons's method of estimating aflatoxin B1 in corn, groundnut and groundnut cake. Journal of Food Science and Technology, 24 (2). pp. 90-91. ISSN 0022-1155

Reddy, M. S. and Jagannatha Rao, R. and Panda, B. (1969) Comparative efficiency of oil dipping and oil spraying on quality of eggs stored at room temperature. Poultry Guide, 6 (5). pp. 15-19.

Richa, Sharma (2023) Studies on microbial safety of millet based weaning food and health mix. [Student Project Report] (Submitted)

Ritika, Chourey (2023) Quantification of few water soluble food colors from food samples by HPLC. [Student Project Report] (Submitted)

Riya, Agarwal (2023) Study on tender coconut water concentrate and its quality. [Student Project Report] (Submitted)

Rutuja Sudhir, Atrey (2017) Detection of level of adulteration in groundnut oil with refined palm olein oil And Evaluation of fats in chocolates. [Student Project Report] (Submitted)

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Sahithi Priya, Madakasira (2021) Qualitative Evaluation of Commercially available Chilli Powders. [Student Project Report] (Submitted)

Sandhu, J. C. and Narayana Swamy, M. and Prema, Vishwanath. and Nusrath, Nasir. and Nagaraja, K. V. (1992) Quality status of desiccated coconut. Indian Coconut Journal, 23 (2). pp. 5-10.

Sandip Janardan, Mandlik (2010) Nondestructive Techniques for Analyzing Food Quality. Masters thesis, University of Mysore.

Sanyal, U. S. (1976) Microbiological standards for foods. Masters thesis, Central Food Technological Research Institute.

Sattigeri, V. D. (2004) Food Regulatory Affairs. Indian Food Packer, 58 (6). pp. 53-65. ISSN 0019-4808

Selvi, A. T. and Jeyachandran, P. and Jasmine, G. I. and Shanmugam, S. A. and Kannappan, S. (1999) Keeping quality of salt cured shark Carcharhinus sorrah. Journal of Food Science and Technology, 36 (5). 469-471, 20 ref..

Sen, D. P. (1971) Problems of standardisation in fish processing industry in India. Seafood Export Journal, 3 (1). pp. 131-137.

Sen, D. P. and Visweswaraiah, K. and Lahiry, N. L. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.) I. Different conditions of drying and their effect on the quality of dry cured product. Food Science, 10. pp. 123-131.

Shankaracharya, N. B. and Shankaranarayana, M. L. (1987) Quality of citrus essential oils. Indian Perfumer, 31 (3). pp. 264-283.

Siddappa, G. S. (1952) Quality standards for South Indian citrus fruits. Indian Journal of Horticulture, 9. pp. 7-24.

Sonalin, Choudhury (2023) Physico-chemical quality parameters of coffee as per FSSAI. [Student Project Report] (Submitted)

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Standards for Indian coffee. Current Science, 23. pp. 292-293.

Subrahmanyan, V. and Natarajan, C. P. and Bhatia, D. S. (1959) Quality control in coffee. Indian Coffee, 23. pp. 16-20.

Sujit Kumar, Chand (2023) Developing statistical process control tool to measure the quality attributes of finished products. [Student Project Report] (Submitted)

Sundus, Nida (2017) Development of extruded vegetable product and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Suriya Priya, V. (2022) Studies on Honey Adulteration Validation of EA-IRMS and LC-IRMS. [Student Project Report] (Submitted)

Sushil, Kumar (1988) Studies on the quality of rabbit meat. Doctoral thesis, Central Food Technological Research Institute.

Swati, Singh (2019) Estimation of free glutamate in instant noodles. [Student Project Report] (Submitted)

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Tandon, G. L. and Girdhari, Lal. and Jambagi, S. M. (1961) Quality of Indian black mustard. Indian Food Packer, 15 (1). pp. 11-14.

Tejash Singh, Malawat (2017) Quality Evaluation of Water Treated with Moringa Seed Protein. [Student Project Report] (Submitted)

Tejaswini, K. P. (2022) Quality Analysis of Commercial Paneer. [Student Project Report] (Submitted)

Tika, B. Karki (1969) Quality factors in rice. Masters thesis, Central Food Technological Research Institute.

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Udai Kumar, Saxena (1981) Quality of Indian aestivam wheats. Masters thesis, Central Food Technological Research Institute.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1988) Application of gel consistency test to parboiled rice. Journal of Food Science and Technology, 25 (3). pp. 129-132. ISSN 0022-1155

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Varadaraj, M. C. (2004) Quality Management Systems in Food Processing Industry. Indian Food Packer, 58 (6). pp. 51-52. ISSN 0019-4808

Varsha, Agarwal (2008) Standardization Of Rice Bran Oil According To Codex Alimentarius Commission Requirements. [Student Project Report]

Vasu, Sharma (2009) Quality Evaluation of Fruits using Digital Image Processing. [Student Project Report]

Veerabhadra Rao, M. and Krishnamacharyulu, A. G. and Kapur, O. P. and Prakasa Sastry, C. S. (1983) Non-aqueous titrimetric determination of food preservatives and non-nutritive sweeteners using internal indicators. Journal of Food Science and Technology, 20 (5). 202-205, 18 ref..

Venkateswara Rao, G. and Shurpalekar, S. R. and Bolling, H. (1982) Quality characteristics of Indian wheat varieties. Part 1. Quality of wheat and flour in relation to the extraction rate. Getreide Mehl und Brot, 36. pp. 172-196.

Verma, R. A. (1976) Factors affecting the keeping quality of shell eggs. Masters thesis, Central Food Technological Research Institute.

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Yashoda, K. P. and Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (2000) Microbiological quality of hygienically processed buffalo carcasses. Food Control, 11 (3). 217-224, 59 ref..

Yashwini Keerthi, Mallemulla (2021) Quality Analysis of Commercially Available Turmeric Powder. [Student Project Report] (Submitted)