Items where Subject is "600 Technology > 08 Food technology > 14 Physical properties > 01 Colours"

A

Akshatha, Venugopalan (2011) Differential expression analysis of genes involved in Bixin biosynthesis in Bixa orellana L. UNSPECIFIED thesis, University of Mysore.

Akshatha, Venugopalan and Giridhar, P. and Ravishankar, G. A. (2011) Morphological diversity in Bixa orellana L. and variations in annatto pigment yield. Journal of Horticultural Science and Biotechnology, 86 (4). pp. 319-324.

Alok Kumar, Soni (2014) Removal of selected analytes using molecular imprinted polymer. [Student Project Report] (Submitted)

Amrutha, Ch. (2008) Studies on Natural Colorants from Microalgae and their Food Applications. [Student Project Report]

Anand Kumar, K. (1986) Application of plant cell culture techniques for production of food colours flavours and sweeteners. Masters thesis, Central Food Technological Research Institute.

Anil, Kuamawat (2002) Studies on photodegradation and stabilization of chlorophyll and curcumin colorants. [Student Project Report] (Submitted)

Anil, Kumawat (2002) Strategies to stabilize and solubilize natural food colorants. Masters thesis, Central Food Technological Research Institute.

Anindita, Roy (1997) Fungal pigments as natural source of food colour. Masters thesis, Central Food Technological Research Institute.

Anindita, Roy (1998) Studies on Monascus purpureus as a source of natural colour. [Student Project Report] (Submitted)

Annu Maria, Alexander (2010) Food application of Marigold Pigment. [Student Project Report]

Anu Maria, Alexander (2010) Application and stability studies of marigold pigment in ice-cream. [Student Project Report] (Submitted)

Anusree, K. (2022) Stability of Oil or Water Soluble Nano-Encapsulated Betalain in Bakery Product. [Student Project Report] (Submitted)

Ashwath Kumar, K. and Vanitha, T. and Sudha, M. L. and Meena Kumari, P. and Vijayanand, P. and Prabhasankar, P. (2023) Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition. International Journal of Food Science and Technology, 58. pp. 116-12.

Aswathi, S. L. (2016) Controlled release of anthocyanins in water based systems. [Student Project Report] (Submitted)

B

Balaswamy, K. and Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2006) Stability of bixin in annatto oleoresin and dye powder during storage. LWT - Food Science and Technology, 39 (8). pp. 952-956. ISSN 0023-6438

Bhale Rao, S. D. (1993) A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degree B). Journal of the Science of Food and Agriculture, 63 (1). 91-94, 9 ref..

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

C

Chakraborty, K. C. (1970) Effect of processing on the retention of natural colour in foods with special reference to dehydration. Masters thesis, Central Food Technological Research Institute.

Chandra Mouli, K. (2001) Colour stability in grape wine and juice. [Student Project Report] (Submitted)

Chandralekha, A. and Hamsavi, G. K. and Raghavarao, K. S. M. S. (2021) Efficient extraction of food grade natural bluecolorant from dry biomass of Spirulina platensisusing eco-friendly methods. Food and Bioproducts Processing, 129. pp. 84-93.

Chandrasekhar, J. and Aduja, Naik and Raghavarao, K. S. M. S. (2014) Purification of anthocyanins from jamun (Syzygium cumini L.) employing adsorption. Separation and Purification Technology, 125. pp. 170-178.

Chandrasekhar, J. and Madhusudhan, M. C. and Raghavarao, K.S.M.S. (2012) Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing, 90. pp. 615-623.

Chandrasekhar, J. (2009) Extraction and Adsorption for the purification of anthocyanin pigments from red cabbage. [Student Project Report]

Chetan Nayak, A. (2010) Integrated Downstream Processing involving Biocompatible methods for Extraction, Purification and Concentration of Anthocyanin, a Natural Colourant. PhD thesis, University of Mysore.

Chetan Nayak, A. and Navin, K. Rastogi (2010) Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy. Separation and Purification Technology, 71 (2). pp. 144-151. ISSN 1383-5866

Chetan Nayak, A. and Rastogi, N. K. (2013) Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology. Food Research International, 50. pp. 550-556.

Chethana, S. (2006) Field assisted separation and down stream processing of biomolecules and natural colors. Doctoral thesis, Central Food Technological Research Institute.

Chitra, Nair (2002) Enzymatic extraction of flavor and colour. Masters thesis, Central Food Technological Research Institute.

Christy, Bentili (2018) Estimation of Synthetic Colours and Preservatives In Food Matrix by Chromatographic Technique. [Student Project Report] (Submitted)

Chetan Nayak, A. and Srinivas, P. and Rastogi, Navin K. (2010) Characterisation of anthocyanins from Garcinia indica Choisy. Food Chemistry, 118 (3). pp. 719-724. ISSN 0308-8146 (In Press)

D

Darshan, N. (2018) Isolation, purification and characterization of prodigiosin from Serratia nematodiphila Darsh1 and its anti-bacterial, anti-proliferative and apoptotic properties. Doctoral thesis, Academy of Scientific and Innovative Research.

Das, D. P. and Siddappa, G. S. (1958) Stability of some synthetic colours in orange squash during storage. Indian Journal of Agricultural Science, 27. pp. 261-272.

Deva, V. R. (2003) Studies on the photostability of natural colorants. [Student Project Report] (Submitted)

Digvijay, Shinde (2013) Rose colour concentration using Forward osmosis. [Student Project Report] (Submitted)

G

Ganapathi, L. Kattige (1986) Flavonoids and betalains as food colorants. Masters thesis, Central Food Technological Research Institute.

Giridhar, P. and Parimalan, R. (2010) biotechnological perspective towards improvement of annatto color production for value addition – the influence of biotic elicitors. Asia Pacific Journal of Molecular Biology and Biotechnology ..., 18 (1). pp. 77-79.

Gopala Krishna, A. G. (1993) Isolation and identification of the causative factors responsible for color fixation in rice bran oil. Journal of the American Oil Chemists' Society, 70 (8). 785-788, 17 ref..

Gothwal, P. P. (1998) Browning in Milk and Milk Products — A Critical Review. Beverage and Food World, 25 (4). pp. 24-30.

Govindarajan, S. (1973) Fresh Meat Color. Critical Reviews in Food Science and Nutrition, 4 (1). pp. 117-140.

Gupta, A. (2004) Use of natural colorants in cereal based foods. Masters thesis, Central Food Technological Research Institute.

I

Iboyaima Singh, N. G. (2001) Studies on the application of ultrafiltration and reverse osmosis processes for clarification and concentration of tropical fruit juices and natural colour extracts. Doctoral thesis, Central Food Technological Research Institute.

Imtiyaj Khan, Mohammad and Giridhar, P. (2014) Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice. LWT - Food Science and Technology, 58. pp. 649-657.

Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Chauhan, A. S. and Vijayendra, S. V. N. and Asha, M. R. and Giridhar, P. (2015) Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development. Journal of Food Science and Technology, 52 (3). pp. 1808-1813. ISSN 0022-1155

Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Giridhar, P. and Ravishankar, G. A. (2011) Berberine and lycopene profiling during the ontogeny of Tinospora cordifolia (Willd.) Miers ex Hook. F. & Thoms fruit. Current Science, 100 (8). pp. 1225-1231.

J

Jagendra, Prasad (1976) Colour in fish and fish products. Masters thesis, Central Food Technological Research Institute.

Jagendra, Prasad (1977) Studies on colour in shrimp and shrimp products. [Student Project Report] (Submitted)

Janaki, R. N (1996) Perspectives in natural colours and natural flavours. Masters thesis, Central Food Technological Research Institute.

Jansi Prasanna Kumari, R and Kaniz, Fatima and Naufarah, Ms. and Prathiksha, M. (2008) Downstream processing of annatto pigment, A natural colorant for food applications. [Student Project Report]

Jasim, Ahmed and Shivhare, U. S. and Debnath, S. (2002) Colour degradation and rheology of green chilli puree during thermal processing. International Journal of Food Science and Technology, 37 (1). pp. 57-63.

Jolly, Thomas (1981) Chemistry and toxicology of synthetic food colours. Masters thesis, Central Food Technological Research Institute.

Jyothirmayi, T. and Prabhakara Rao, P. G. and Prabhavathy Manda, Babu, and Satyanarayana, A. (2012) Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products. Journal of Scientific and Industrial Research, 71 (12). pp. 788-793.

K

Krishnamurthy, M. N. and Natarajan, C. P. (1973) Colour and its changes in chillies. Indian Food Packer, 27 (1). 39-44, 27 ref..

Krishnamurthy, N. (1984) Chemical and technological studies on colouring matters from natural sources for use in foods. Doctoral thesis, Central Food Technological Research Institute.

Krishnamurthy, M. N. and Padmabai, R. and Natarajan, C. P. and Kuppuswamy, S. (1975) Colour content of turmeric varieties and studies on its processing. Journal of Food Science and Technology, 12 (1). 12-14, 6 ref..

Krishnaprasad, C. A. and Prabhakar, J. V. and Bhatnagar, H. C. (1970) Thin layer chromatography of water soluble food colours. Indian Food Packer, 24 (3). pp. 42-43.

Kumaresan, N. (2003) Strain improvement and extraction of microbial colours. [Student Project Report] (Submitted)

L

Lakshmi, Raju (2018) Extraction and Stability of Lipid Soluble Pigments (Chlorophyll) from Herbal Plants. [Student Project Report] (Submitted)

Lewis, Y. S. and Ravindranath, B. and Krishnamurthy, N. and Shivashankar, S. and Natarajan, C. P. (1977) Use of food colours in India. Indian Food Packer, 31 (5). pp. 23-29.

M

Madhava Naidu, M. and Sowbhagya, H. B. (2012) Technological Advances in Food Colours. Chemical Industry Digest. pp. 79-88.

Mahadeviah, M. and Sastry, L. V. L. and Siddappa, G. S. (1964) Pink discolouration in canned okra (Hibiscus esculentus). Indian Journal of Applied Chemistry, 27 (1). pp. 40-41.

Mahendranath, Gondi and Akshatha, Venugopalan and Parimalan, R. and Giridhar, P. and Ravishankar, G. A. (2011) Annatto pigment production in root cultures of Achiote (Bixa orellana L.). Plant Cell Tissue and Organ Culture, 106. pp. 517-522.

Malinee, Abeyesekere (1984) Studies on food colours. [Student Project Report] (Submitted)

Manonmani, H. K. and Sreekantiah, K. R. (1984) Pigment production by a strain of Aspergillus sp. Journal of Food Science and Technology, 21 (4). 195-197, 10 ref..

Mathew, A. G. (1971) Formation of red colour on chewing areca nut with slaked lime. Journal of Food Science and Technology (Mysore), 8 (3). 140-142, 7 ref..

Mohamed Yahya, Khan (2006) Studies on Tissue Culture System for the Production of Food Colours from Beta Vulgaris L. PhD thesis, University of Mysore .

Mohammad, Imtiyaj Khan and Giridhar, P. (2014) The Berries of Santalum album L. as a New Source of Cyanidin-3-Glucoside and Chemical Profiling during Different Stages of Berry Development. Proceedings of National Academy of Sciences, 84 (3). pp. 689-694.

Mr, Karna (2000) Some studies on the stability of microbial pigments. [Student Project Report] (Submitted)

N

Narayan, M. S. and Naidu, K. A. and Ravishankar, G. A. and Srinivas, L. and Venkataraman, L. V. (1999) Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation. Prostaglandins Leukotrienes and Essential Fatty Acids, 60 (1). pp. 1-4. ISSN 0952-3278

Narayan, A. V. (2006) Two and three phase partitioning for purification and concentration of selected biomolecules and food colorants. PhD thesis, University of Mysore.

Natarajan, C. P. and Kuppuswamy, S. and Krishnamurthy, M. N. and Thomas, D'Souza and Gopalan, K. K. (1967) Preservation of green colour in cardamom. Indian Spices, 1. pp. 1-3.

Navya, D. (2011) Extraction of colorants from marigold flower. [Student Project Report]

Nikhil Kumar, A. S. (2021) Effect of natural colours on the quality characteristics of muffins. [Student Project Report] (Submitted)

Nikhil Kumar, A. S. (2021) Ready mixes for bakery products with natural colourants. Masters thesis, Central Food Technological Research Institute.

Nimisha, Girish (2013) Studies on Identification and Downstream processing of pigment from Basella rubra. [Student Project Report] (Submitted)

Nisha Sri, E. (2024) Evaluation of synthetic food colors in fruits and vegetable products. [Student Project Report] (Submitted)

Nishma, Thakur (2017) Natural Production of Pigment in in vitro culture. [Student Project Report] (Submitted)

P

Pairat, Narkviroj (1976) Effect of maturity on the colour of tomato ketchup. [Student Project Report] (Submitted)

Parimalan, R. (2008) Micropropagation of Bixa orellana L. and regulation of annatto dye synthesis. PhD thesis, University of Mysore.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Colour stability of wine by sulphite salts. Indian Food Packer, 32 (6). 9-10, 4 ref..

Patil, Ganapathi and Madhusudhan, M. C. and Ravindra Babu, B. and Raghavarao, K. S. M. S. (2009) Extraction, dealcoholization and concentration of anthocyanin from red radish. Chemical Engineering and Processing: Process Intensification, 48 (1). pp. 364-369. ISSN 0255-2701

Pavitra, K. P. (2011) “Microwave and Sonication assisted extraction of pigments from marigold flower [tagetes erecta]. [Student Project Report]

Pooja, Nahar and Ruchi, Mirajkar (2006) Browning inhibition of iceberg lettuce. [Student Project Report]

Prabha, T. N. and Ravindranath, B. and Patwardhan, M. V. (1980) Anthocyanins of avocado (Persea americana) peel. Journal of Food Science and Technology, 17 (5). 241-242, 3 ref..

Prabhakara Rao, P. G. and Satyanarayana, A. and Balaswamy, K. and Jyothirmayi, T. (2007) Application of annatto dye formulation in bakery and extruded food products. Journal of Foodservice, 18. pp. 53-58.

Prahlada Rao, K. R. and Nagaraja, K. V. and Kapur, O. P. (1984) Changes in total dye content in synthetic and mango based beverages during storage. Indian Food Packer, 38 (4). 49-58, 7 ref..

Pratyush, Pattanaik (1999) Anthocyanin colour concentrate from grape pomace. [Student Project Report] (Submitted)

Prithka, S. and Ruchita, Mathew and Saravana, Kumar (2008) Interaction of Polyketide pigments produced by Monascus purpureus with food components. [Student Project Report]

Priya, S. (2003) Studies on anthocyanins, betalaines and carotenoids of higher plants as colourants of food, pharmaceutical formulations and cosmetics. [Student Project Report] (Submitted)

Pruthi, J. S. and Tandon, G. L. and Jain, N. L. and Natarajan, C. P. (1952) Ascorbic acid and colour changes in citrus fruit juices during processing. Journal of Scientific and Industrial Research, 11A. pp. 32-34.

Pushpa, S. Murthy and Manjunatha, M. R. and Sulochanamma, G. and Madhava Naidu, M. (2012) Extraction, Characterization and Bioactivity of Coffee Anthocyanins. European Journal of Biological Sciences, 4 (1). pp. 13-19.

R

Rajashree, M. S (1989) Use of curcumin as food colour. [Student Project Report] (Submitted)

Rajendran, L. and Ravishankar, G. A. and Venkararaman, L. V. and Prathiba, K. R. (1992) Anthocyanin production in callus cultures of Daucus carota as influenced by nutrient stress and osmoticum. Biotechnology Letters, 14 (8). 707-712, 18 ref..

Ramesh Rao, R. (1980) Determination of 4-methyl imidazole in caramel colour. [Student Project Report] (Submitted)

Ranganna, S. (1974) Pink Discolouration in Canned Fruits and Vegetables - Guava (Psidium Guajava Linn). Indian Food Packer, 28 (1). pp. 5-27. ISSN 0019-4808

Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. Lignosus prain). II. Chemical changes in leucoanthocyanidins during processing. Lebensmittel Wissenschaft und Technologie, 7. pp. 111-119. ISSN 0023-6438

Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. lignosus Prain). I. Processing factors contributing to discolouration. Lebensmittel Wissenschaft Technologie, 7 (2). 101-110, 25 ref..

Ranganna, S. and Setty, L. (1974) Nonenzymatic discoloration in dried cabbage. II. Red condensation product of dehydroascorbic acid and glycine ethyl ester. Journal of Agricultural and Food Chemistry, 22 (4). 719-722, 13 ref..

Ravindra Babu, B. (2003) Osmotic membrane distillation for the processing of liquid foods and natural colors. [Student Project Report] (Submitted)

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2006) Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice. Journal of Membrane Science, 272 (1-2). pp. 58-69. ISSN 0376-7388

Rehan, Ali (2008) Concentration of Anthocyanin from Kokum Extract using Osmotic Membrane Distillation (OMD). [Student Project Report]

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

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Sachindra, N. M. and Mahendrakar, N. S. (2010) Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage. Journal of Food Science and Technology, 47 (1). pp. 77-83.

Sampathu, S. R. and Krishnamurthy, N. and Shivashankar, S. and Shankaranarayan, R. and Srinivasa Rao, P. N. and Lewis, Y. S. (1981) Natural food colours. Indian Food Packer, 35 (2). 97-105, 39 ref..

Sankaranayan, R. (1981) Food colours. Indian Food Packer, 35 (3). 25-29, 7 ref..

Sastry, L. V. L. and Sebastian, K. and Krishnaprasad, C. A. (1970) Estimation of total dye content of food colour preparations. Journal of Food Science and Technology, 7 (3). 132-34, 7 ref..

Satheesh Babu, S. and Mohandass, C. and Vijayaraj, A. S. and Mohan, A. Dhale (2015) Detoxification and color removal of Congo red by a novel Dietzia sp. (DTS26) - a microcosm approach. Ecotoxicology and Environmental Safety, 114. pp. 52-60.

Satyanarayana Rao, T. S. (1963) Evaluation of stability of synthetic colours in orange squash and synthetic syrups. Masters thesis, Central Food Technological Research Institute.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Estimation of food colours using stannous chloride. Science and Culture, 31. pp. 27-29.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Separation of synthetic food colours by chromatography and electrophoresis. Indian Journal of Technology, 3. pp. 332-334.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Stability of added colours in fruit squashes and synthetic syrups. Effect of ascorbic acid, some trace metals and the thickening agents. Indian Food Packer, 19 (1). pp. 17-22.

Sayanti, Gupta (2015) Recovery of Natural Colour from Flaxseed Hulls and Evaluation of its Bioactivities. [Student Project Report] (Submitted)

Sen, D. P. and Lahiry, N. L. (1962) Discolouration in salted and dried fish products. Food Science, 11. pp. 369-375.

Sen, S. N. (1997) Application of membrane technology with reference to natural food colours. Masters thesis, Central Food Technological Research Institute.

Sethuraghavan, B. S. (2002) Production and utilization of natural colours from red beet and carrot in food formulation. [Student Project Report] (Submitted)

Shalini, Dogra (1997) Natural colours from penicillium Sp. and rhodotorula gracilis. [Student Project Report] (Submitted)

Shalini, Dogra (1996) Natural food colours from microbial sources. Masters thesis, Central Food Technological Research Institute.

Sharada, S. (2018) Extraction and nanoencapsulation of natural colour from banana bract. [Student Project Report] (Submitted)

Sharma, R. (2005) Strategies for stabilization of natural colourants. [Student Project Report] (Submitted)

Sharvari Umesh, Jadav (2023) Investigation on efficacy of Betalains rich extracts as colourant in selected food formulations. [Student Project Report] (Submitted)

Shinde, M. Y. and Rekha, M. N. and Sujata S, Sanghai and Ramteke, R. S. (2007) Studies on Preparation of Beetroot Powder as Biocolorant in Foods. Food Pack. pp. 10-12.

Siddiq, M. and Lezzoni, A. and Khan, A. and Breen, P. and Sebolt, A. M. and Dolan, K. D. and Ravi, R. (2011) Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity. International Journal of Food Properties , 14 (2). pp. 471-480.

Simarmata, J. P. (1984) Natural food colorants. Masters thesis, Central Food Technological Research Institute.

Simarmata, J. P. (1985) Studies on the stability of grape anthocyanins as colourant in some fruit products. [Student Project Report] (Submitted)

Singh, S. (2006) Ultrasonication assisted extraction of color and flavor in spices. [Student Project Report] (Submitted)

Smitha, S (2000) Flowers as source of food colorants. Masters thesis, Central Food Technological Research Institute.

Socaciu, Carmen (2008) Food Colorants Chemical and Functional Properties. CRC Press, Florida.

Solomon, Keri (2013) Evaluation of Antioxidant Activity and Proximate Composition of Different Cultivars of Byadgi Chilli. [Student Project Report] (Submitted)

Sona, Biju (2023) Studies on characteristics of coloured pigments from annatto seeds. [Student Project Report] (Submitted)

Sonjai, Uppal (2000) Application and stability of annotto colourant in tutifruity (Papaya candy). [Student Project Report] (Submitted)

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2004) Natural colorant from marigold - chemistry and technology. Food Reviews International, 20 (1). pp. 33-50.

Sowbhagya, H. B. and Chitra, V. N. (2010) Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials. Critical Reviews in Food Science and Nutrition, 50. pp. 146-161.

Sravan Kumar, Sandopu and Giridhar, P. (2016) Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation. Madridge Journal of Food Technology, 1 (1). pp. 66-70.

Sravan Kumar, Sandopu and Monisha, Arya and Chauhan, A. S. and Giridhar, P. (2020) Basella rubra fruit juice betalains as a colorant in food model systems and shelf-life studies to determine their realistic usability. Journal of Food Processing and Preservation.

Sreedevi, V. R. (2008) Stability Studies of Annatto Pigment in Food Formulations. [Student Project Report]

Sreejith, K. S. (2016) Anthocyanin and Flavonoids extraction and their use in food products. [Student Project Report] (Submitted)

Sreeramulu, G. and Singh, N. K. (1995) Destaining of Coomassie Brilliant Blue R-250-stained polyacrylamide gels with sodium chloride solutions. Electrophoresis, 16 (3). pp. 362-5. ISSN 0173-0835

Srinath, T. R. (1981) Application of kubelka-munk analysis to the measurement of colour of foods. [Student Project Report] (Submitted)

Srinath, T. R. (1980) The measurement of colour of foods. Masters thesis, Central Food Technological Research Institute.

Sripriya, A. R. (1998) Enrichment of colour value in paprika oleoresin. [Student Project Report] (Submitted)

Sruthi Rose, Thomas (2013) Natural Colourants Extraction and Characterisation from Oilseeds. [Student Project Report] (Submitted)

Subramanyam, H. and Sebastian, K. (1970) Effect of succinic acid 2,2-dimethylhydrazide on carotene development in 'Alphonso' mango. HortScience, 5 (3). 160-161, 7 ref..

Sudipta, Nandi (1999) Effect of food matrix on the determination of permitted synthetic food colours in specified food items. [Student Project Report] (Submitted)

Sudita, Nandi (1999) A critical evaluation of the methods available for determination of synthetic food colours permitted in specific food items. Masters thesis, Central Food Technological Research Institute.

Sunil, L. and Nandini, P. Shetty (2022) Biosynthesis and regulation of anthocyanin pathway genes. Applied Microbiology and Biotechnology, 106. pp. 1783-1798.

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Thirukumar, T. (2005) Biological Applications Of Polyketides From Monascus Purpureus. [Student Project Report]

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Usha, Tripathi (2001) Studies on production of astaxanthin from green alga : Haematococcus pluvialis. Doctoral thesis, Central Food Technological Research Institute.

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Vaidya, B. N. (1973) Mechanism of colour fixation in cured meat products. Masters thesis, Central Food Technological Research Institute.

Vanajakshi, V. (2006) Polyketide Production by Monascus purpureus. Masters thesis, University of Mysore.

Vasudha, Modgil (2001) Biotechnology of natural food colours. Masters thesis, Central Food Technological Research Institute.

Vasudha, Modgil (2001) Nutraceutical properties of natural food colours with special reference to betalians and preparation of colour blends. [Student Project Report] (Submitted)

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1980) Changes in the solubility of red colour of wine in solvents during storage. Indian Food Packer, 34 (2). 12-16, 9 ref..

Verma, M. K. (2003) Colour stability in grape products during processing and storage (Bangalore Blue Variety). [Student Project Report] (Submitted)

Visvanath, S. and Ravishankar, G. A. and Venkataraman, L. V. (1990) Induction of crocin, crocetin, picrocrocin, and safranal synthesis in callus cultures of saffron-Crocus sativus. Biotechnology and Applied Biochemistry, 12 (3). pp. 336-140.

Y

Yashaswini, K. N. (2004) Natural colours from unconventional sources and studies on its biological activity. [Student Project Report] (Submitted)