Items where Subject is "600 Technology > 08 Food technology > 14 Physical properties > 05 Texture"

Article

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

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Deshpande, S. S. and Bhattacharya, K. R. (1982) The texture of cooked rice. Journal of Texture Studies, 13 (1). 31-42, 14 ref..

Dhanalakshmi, K. and Suvendu, Bhattacharya (2011) Compaction agglomeration of corn starch in presence of different binders. Journal of Food Engineering, 104. pp. 348-355.

Haleem, M. A. and Greechar, P. and Baliga, B. R. and Lahiry, N. L. (1970) Some observations on the effects of crude papain on tenderisation of poultry meat. Journal of Food Science and Technology (India), 7 (1). pp. 40-41.

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology, 218. pp. 557-562.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2005) Uptake Of Sucrose Solution By Extruded Corn Balls And Effect On The Textural Characteristics. Journal of Food Process Engineering, 28 (2). pp. 154-165.

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1990) Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles. Meat Science, 28 (3). 195-202, 20 ref..

Modi, V. K. and Yashoda, K. P. and Mahendrakar, N. S. (2009) Low-fat mutton kofta prepared by using carrageenan as fat replacer: Quality changes in cooked product during storage. Journal of Food Science and Technology, 46 (4). pp. 316-319.

Modi, V. K. and Narasimha Rao, D. and Mahendrakar, N. S. (2001) Improvement of textural quality of layer chicken muscles by calcium chloride and lactic acid. Journal of Food Science and Technology, 38 (6). 561-564, 17 ref..

Moorjani, M. N. and Montgomery, W. A. and Coote, G. G. (1960) Correlation of taste panel gradings with salt extractable proteins of frozen fish fillets. Food Research, 25. pp. 263-269.

Nagaprabha, P. and Sila, Bhattacharya (2015) Effect of Concentration and Cations on Texture of Green Gram (Vigna radiata L.) Gels. International Journal of Food Properties, 18 (9). pp. 1865-1875.

Nagaprabha, P. and Sila, Bhattacharya (2016) Textural characterization of foxtail millet gels: effect of cations and hydrocolloids. Journal of Food Science and Technology, 53 (1). pp. 257-268. ISSN 0022-1155

Prabhasankar, P. and Jyotsna, Rajiv and Indrani, D. and Venkateswara Rao, G. (2007) Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety. Journal of Food Engineering, 80 (4). pp. 1239-1245.

Pritam, Mazumder and Roopa, B. S. and Suvendu, Bhattacharya (2007) Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering, 79 (2). pp. 511-516.

Ramesh, M. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1999) Structure of rice starch and its relation to cooked-rice texture. Carbohydrate Polymers, 38 (4). 337-347, 40 ref..

Rathina Raj, K. and Jagannatha Rao, R. and Narasimha Rao, D. and Mahendrakar, N. S. (2000) Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality. Meat Science, 56. pp. 95-99.

Ravi, R. and Roopa, B. S. and Suvendu, Bhattacharya (2007) Texture evaluation by uniaxial compression of some snack foods. Journal of Texture Studies, 38 (1). pp. 135-152.

Rekha, C. R. and Vijayalakshmi, G. (2013) Influence of processing parameters on the quality of soycurd (tofu). Journal of Food Science and Technology, 50 (1). pp. 176-180. ISSN 0022-1155

Revanappa, S. B. and Salimath, P. V. and Prasada Rao, U. J. S. (2014) Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough. International Journal of Food Properties, 17 (10). pp. 2131-2141.

Roopa, B. S. and Pritam, Mazumder and Suvendu, Bhattacharya (2009) Fracture Behavior And Mechanism Of Puffed Cereal During Compression. Journal of Texture Studies, 40. pp. 157-171.

Roopa, B. S. and Suvendu, Bhattacharya (2014) Mango gels: Characterization by small-deformation stress relaxation method. Journal of Food Engineering, 131. pp. 38-43.

Saxena, D. C. and Rao, P. H. (2000) Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour. Sciences des Aliments, 20 (6). 591-602, 24 ref..

Shanthilal, J. and Baby Latha, R. and Navya, M. C. and Chakkaravarthi, A. and Suvendu, Bhattacharya (2018) Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. Journal of Food Science, 83 (3). pp. 648-660. ISSN 0022-1147

Shanthilal, J. and Suvendu, Bhattacharya (2017) Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products. Journal of Food Science and Technology, 54 (5). pp. 1293-1303. ISSN 0022-1155

Soumya, Banerjee and Ravi, R. and Suvendu, Bhattacharya (2013) Textural characterisation of gellan and agar based fabricated gels with carrot juice. LWT - Food Science and Technology, 53. pp. 255-261. ISSN 0023-6438

Soumya, Banerjee and Suvendu, Bhattacharya (2011) Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures. Journal of Food Engineering, 102 (3). 287-292 . ISSN 0260-8744

Sridevi, J. and Prakash, M. Halami and Vijayendra, S. V. N. (2010) Selection of starter cultures for idli batter fermentation and their effect on quality of idlis. Journal of Food Science and Technology, 47 (5). pp. 557-563.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2012) Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli. Journal of Texture Studies, 43. pp. 195-202.

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume. Journal of the Science of Food and Agriculture, 25 (6). 665-673, 8 ref..

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings). Journal of Food Science, 44. pp. 1309-1313.

Sushma, Thakur. and Prasad, M. S. and Rastogi, N. K. (1995) Effect of xanthan on textural properties of idli (traditional south Indian food). Food Hydrocolloids, 9 (2). 141-145, 14 ref..

Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6. pp. 1218-1227.

Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2006) Mango ripening: Changes in cell wall constituents in relation to textural softening. Journal of the Science of Food and Agriculture, 86 (5). pp. 713-721.

Yashoda, K. P. and Suryanarayana Rao, S. V. (1998) Studies on textural and histological changes in cured fish muscle. Journal of Food Science and Technology, 35 (1). 21-24, 10 ref..

Thesis

Deshpande, S. S. (1979) Varietal differences in texture of cooked rice. Masters thesis, Central Food Technological Research Institute.

Hemant Kumar, Tewary (1980) Texture measurements of foods. Masters thesis, Central Food Technological Research Institute.

Leelavathi, B. (1980) Texture in fish and fish products. Masters thesis, Central Food Technological Research Institute.

Mazumdar, Pritam (2005) Texture measurement of selected snack foods. Masters thesis, University of Mysore.

Tapomay, Saha (1993) Factors affecting texture of chicken meat. Masters thesis, Central Food Technological Research Institute.

Veepul, Lakhanpal (2004) Influence Of Additives On The Textural Properties Of Wheat Based Products. Masters thesis, University of Mysore.

Yashoda, H. M. (2003) Biochemical basis of textural softening in Mango during Ripening. Doctoral thesis, University of Mysore.

Student Project Report

Agrawal, Harsh Vardhan (2007) Mathematical Modeling of the Texture of a Model Snack Food. [Student Project Report]

Dilip, Subba (1986) Study on the effect of processing techniques and curing ingredients on the texture of cured meat. [Student Project Report] (Submitted)

Dinesh, Kumar (2015) Effect of various chemicals on spongy tissue development. [Student Project Report] (Submitted)

Jiby, James. (2013) Textural characteristics of fish scales and skin for the development of mechanical de-scaler. [Student Project Report] (Submitted)

Leelavathi, B. M. (1981) Texture in cured fish. [Student Project Report] (Submitted)

Saha, Tapomay (1994) Effect of post-mortem chilling of chicken carcasses on meat texture. [Student Project Report] (Submitted)

Syama Sundara Reddy, M. R. (1980) Studies on the texturization of groundnut flour based on gelation phenomenon. [Student Project Report] (Submitted)