Items where Subject is "600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids"

Article

Appu Rao, A. G. (1986) Interaction of aromatic amino acids with gossypol. International Journal of Peptide and Protein Research, 27. pp. 380-385.

Arya Devi, K. P. and Aditya Rao, S. J. and Asha, Martin (2022) SIRT1 activation by Taurine: in vitro evaluation, molecular docking and molecular dynamics simulation studies. Journal of Nutritional Biochemistry, 102. p. 108948.

Arya Devi, K. P. and Muthukumar, S. P. and Asha, Martin (2024) Taurine Activates SIRT1/AMPK/FOXO1 Signaling Pathways to Favorably Regulate Lipid Metabolism in C57BL6 Obese Mice. Molecular Nutrition and Food Research, 68. p. 2200660. ISSN 1613-4125

Arya Devi, Karikkakkavil Prakashan and Asha, Martin (2024) Regulatory compliance of taurine containing food products marketed in India using a validated method: A pilot study. Journal of Food Composition and Analysis, 136. p. 106808.

Balaji, Prakash and Selvaraj, S. and Murthy, M. R. N. and Sreerama, Y. N. and Rajagopal Rao, D. and Lalitha, R. Gowda (1996) Analysis of the amino acid sequences of plant Bowman-Birk inhibitors. Journal of Molecular Evolution, 42 (5). pp. 560-569.

Bano, Zakia. and Bhagya, S. and Srinivasan, K. S. (1981) Essential amino acid composition and proximate analysis of the mushrooms Pleurotus eous and Pleurotus florida. Mushroom Newsletter from Tropics, 1 (3). pp. 6-10.

Bhaskar, B. and Prakash, V. and Savithri, H. S. and Appaji Rao, N. (1994) Interactions of L-serine at the active site of serine hydroxymethytransferases: Induction of thermal stability. Biochimica et Biophysica Acta, 1209. pp. 40-50.

Daniel, V. A. and Desai, B. L. M. and Narayanaswamy, D. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1970) Improvement of protein value of poor wheat diet by supplementation with limiting amino acids. Nutrition Reports International, 1. pp. 169-174.

Daniel, V. A. and Desai, B. L. M. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. and Rajalakshmi, D. (1969) Mutual and amino acid supplementation of proteins. IV. The nutritive value of the proteins of blends of wheat and Bengal gram fortified with limiting amino acids. Journal of Nutrition and Dietetics, 6 (1). 15-21, 9 ref.. (In Press)

Daniel, V. A. and Desai, B. L. M. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1970) The effect of supplementing with limiting amino acids on the nutritive value of the proteins of low cost balanced food based on blends of cottonseed, peanut and chick pea flours and kaffir corn (@Sorg. Plant Foods for Human Nutrition, 2 (1). pp. 1-6.

Daniel, V. A. and Doraiswamy, T. R. and Swaminathan, M. and Rajalakshmi, D. (1970) The effect of dilution of milk proteins with non-essential amino acids (L-alanine and L-glutamic acid) on nitrogen retention and biological value of the proteins in children. British Journal of Nutrition, 24. pp. 741-747.

Daniel, V. A. and Doraiswamy, T. R. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1968) The effect of supplementing a poor wheat diet with L-lysine and DL-threonine on the digestibility coefficient, biological value and net utilization of proteins and nitrogen retention in children. Journal of Nutrition and Dietetics, 5. pp. 134-141.

Daniel, V. A. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1968) Amino acid supplementation of protein. III. The effect of supplementing rice and wheat and diets based on them with L-lysine and DL-threonine on the nutritive value of their proteins. Journal of Nutrition and Dietetics, 5 (4). pp. 278-282.

Desai, B. L. M. and Kurien, S. and Daniel, V. A. and Narayanaswamy, D. and Swaminathan, M. and Parpia, H. A. B. (1970) Improvement of protein value of poor rice diet by supplementation with limiting essential amino acids. Nutrition Reports International, 1. pp. 113-118.

Desai, B. L. M. and Narayanaswamy, D. and Daniel, V. A. and Swaminathan, M. and Parpia, H. A. B. (1970) Improvement of protein value of ragi (Eleusine coracana) diet by supplementation with limiting amino acids. Nutrition Reports International, 2 (4). pp. 185-191.

Dikshith, T. S. S. and Vasuki, K. and Majumder, S. K. (1968) Testicular and haemolymph amino acids of Poecilocerus pictus (Acrididae). Journal of Insect Physiology, 14. pp. 367-370.

Divyashri, G. and Prapulla, S. G. (2015) Mass transfer characterization of gamma-aminobutyric acid production by Enterococcus faecium CFR 3003: encapsulation improves its survival under simulated gastro-intestinal conditions. Bioprocess and Biosystems Engineering, 38 (3). pp. 569-574.

Gopalakrishna, A. G. and Prabhakar, J. V. (1994) Antioxidant efficacy of amino acids in methyl linoleate at different relative humidities. Journal of the American Oil Chemists' Society, 71 (6). 645-647, 12 ref..

Gupta, Veer Bala and Indi, S. S. and Rao, K. S. J. (2008) Studies on the role of amino acid stereospecificity in amyloid beta aggregation. Journal of Molecular Neuroscience, 34 (1). pp. 35-43. ISSN 0895-8696

Jaimee, George and Prakash, M. Halami (2017) Conjugal transfer of aac(6′)Ie-aph(2″)Ia gene from native species and mechanism of regulation and cross resistance in Enterococcus faecalis MCC3063 by real time-PCR. Microbial Pathogenesis, 110. pp. 546-553.

Jinesh, P. and Lijina, P. and Gnanesh Kumar, B. S. (2021) Sequence and N‑glycan diversity analysis of immunoglobulin G from buffalo milk using RP‑UHPLC MS/MS. Amino Acids.

Kadkol, S. B. and Lahiry, N. L. (1962) Amino acid composition of defatted fish flour from oil sardine (Clupea longiceps). Journal of Scientific and Industrial Research, 21D. pp. 387-388.

Khader, V. and Venkat Rao, S. (1986) Limiting amino acids in horse gram (Dolichos biflorus). Indian Journal of Nutrition and Dietetics, 23 (6). pp. 158-164.

Krishnamurthy, K. and Swaminathan, M. (1955) Quantitative determination of amino acids by circular paper chromatography. Analytical Chemistry, 27. pp. 1396-1399.

Krishnamurthy, K. and Swaminathan, M. (1955) A procedure for the quantitative determination of amino acids by circular paper chromatography. Journal of Scientific and Industrial Research, 14C (3). pp. 79-80.

Krishnamurthy, K. S. and Srinivasan, K. S. and Venkataraman, L. V. (1982) Effect of germination on essential amino acid composition of green gram (Phaseolus aureus). Nutrition Reports International, 26 (4). 711-715, 11 ref..

Krishnaswamy, P. R. and Ananthaswamy, H. N. and Rajagopal Rao, D. (1965) Rosen's ninhydrin method for amino acid analysis. Analytical Biochemistry, 11. pp. 582-584.

Madhavi, D. L. and Srinivasan, K. S. and Kadkol, S. B. and Baliga, B. R. (1982) Essential amino acid content of buffalo meat. Journal of Food Science and Technology, 19 (5). 214-215, 6 ref..

Mallikarjuna, B. G. and Uma, V. Manjappara (2020) Co‑administration with Obestatin Reduces Accumulation of Subcutaneous Fat Due to Rosiglitazone Administration in DIO‑C57BL/6 Mice. International Journal of Peptide Research and Therapeutics, 26. pp. 2307-2315.

Meena, Lakshman. and Raghavendra Rao, M. R. (1981) Excretion of lysine by Micrococcus glutamicus. Journal of Biosciences, 3. pp. 51-55.

Mukund, Gauthankar and Rakhee, Khandeparker and Mamatha, S. Shivaramu (2021) Comparative assessment of amino acids composition in two types of marine fish silage. Scientific Reports, 11. p. 15235.

Nagabhushanam, A. and Srinivasan, K. S. and Srinivasan, N. (1962) Amino-acid composition of tender and mature field bean (Dolichos lablab). Indian Journal of Medical Research, 50. pp. 916-919.

Nand, K. and Rehana, F. and Rao, D. V. and Joseph, R. and Rao, T. N. R. (1971) Microbial production of amino acid. I. Survey of microorganisms. Journal of Food Science and Technology, 8 (4). 167-170, 27 ref..

Narayanaswamy, D. and Desai, B. L. M. and Daniel, V. A. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1970) Improvement of protein value of poor kaffir corn (Sorghum vulgare) diet by supplementation with limiting amino acids. Nutrition Report International, 1. pp. 297-303. (In Press)

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. and Swaminathan, M. (1970) Sequence in which essential amino acids become limiting for growth of rats fed rations containing cottonseed meal. Journal of Science of Food and Agriculture, 21. pp. 437-438.

Parpia, H. A. B. and Swaminathan, M. (1972) Supplementation of cereals and cereal diets with grain legumes and limiting amino acids. Proceedings of the International Congress of Nutrition, Mexico,, 4. pp. 139-148.

Patric, Tauro. and Ramachandra Rao, T. N. and Johar, D. S. and Sreenivasan, A. and Subrahmanyan, V. (1963) L-Lysine production by Ustilaginales fungi. Agricultural and Biological Chemistry, 27. pp. 227-235.

Prakruthi, Appaiah and Prasanna, Vasu (2020) Improvement, cloning, and expression of an in silico designed protein enriched with large neutral amino acids in Pichia pastoris for possible application in phenylketonuria. Journal of Food Biochemistry. ISSN 1745-4514

Rajagopal Rao, D. and Vijayakumar, K. R. and Hariharan, K. (1969) A study of the metabolism of L-L, y-diamino-butyric acid in a Xanthomonas species. Biochemical Journal, 114 (1). pp. 107-115.

Ramakrishna, A. and Giridhar, P. and Ravishankar, G. A. (2011) Phytoserotonin. Plant Signaling and Behavior, 6 (6). pp. 800-809.

Rangaswamy, J. R. and Suryanarayana Rao, S. V. and Lahiry, N. L. (1970) Free amino acid pattern in Indian shrimp (Metapenaeus dobsonii). Journal of Agricultural and Food Chemistry, 18 (2). 298-300, 15 ref..

Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1954) Free amino acids in tamarind pulp. Journal of Scientific and Industrial Research, 13B. pp. 377-379.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Amino acid composition of groundnut protein isolates. Food Science, 11 (5). pp. 133-135.

Soma, Kurien. and Narayanaswamy, D. and Daniel, V. A. and Swaminathan, M. and Rajalakshmi, D. and Parpia, H. A. B. (1971) Improvement of protein value of poor pearl millet (Pennisetum typhoideum) diet by supplementation with limiting amino acids. Nutrition Reports International, 3 (6). pp. 357-362.

Srinivasan, K. S. and Moorjani, M. N. (1973) Essential amino acid content of eggs and meat from country type birds. Indian Journal of Poultry Science, 8 (2). 136-137, 3 ref..

Subramanian, N. and Rao, M. V. L. (1955) Behaviour of tyrosine and cystine on paper chromatograms and their quantitative estimation. Journal of Scientific and Industrial Research, 14B (11). pp. 566-570.

Subramanian, N. and Rao, M. V. L. (1955) A simple buffered solvent system for the two dimensional paper chromatography of amino acids. Journal of Scientific and Industrial Research, 14C (2). pp. 56-58.

Sunil, L. and Prakruthi, Appaiah and Asha, Martin and Prasanna, Vasu (2021) Characterization of in silico modeled synthetic protein enriched with branched-chain amino acids expressed in Pichia pastoris. International Journal of Biological Macromolecules, 168. pp. 518-525. ISSN 0141-8130

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 (5). 1309-1312, 1316, 4 ref..

Swaminathan, M. (1964) The concept of an ideal amino acid pattern for reference purposes. Journal of Nutrition and Dietetics, 1. pp. 59-65.

Swaminathan, M. and Daniel, V. A. (1973) Amino acid imbalance, toxicity and antagonism. Indian Journal of Nurition and Dietetics, 10. pp. 148-157.

Swaminathan, M. and Daniel, V. A. (1968) The role of non-essential amino acids in nutrition. Journal of Nutrition and Dietetics, 5. pp. 164-180.

Tara, K. A. and Usha, M. S. M. and Bains, G. S. (1972) Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread. Journal of Agricultural and Food Chemistry, 20 (1). 116-118, 14 ref..

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Sankaran, A. N. and Swaminathan, M. (1964) The pattern of amino acid requirements of albino rat for optimal growth. Journal of Nutrition and Dietetics, 1. pp. 103-109.

Venkat Rao, S. and Joseph, A. A. and Swaminathan, M. and Narayana Rao, M. and Parpia, H. A. B. (1964) Amino acid supplementation as a means of improving the quality and overcoming shortage of protein in developing countries. Journal of Nutrition and Dietetics, 1. pp. 192-200.

Venkat Rao, S. and Kurien, S. and Aruna, N. E. and Narayanaswamy, D. and Rajalakshmi, D. and Swaminathan, M. (1971) Blood amino acid studies in the weanling rat on diets containing raw and autoclaved soyabean. Nutrition Reports International, 3. pp. 189-198.

Vijayalakshmi, D. and Kurien, S. and Narayanaswamy, D. and Rao, S. V. and Swaminathan, M. (1972) Blood amino acid studies in the weanling rat on diets containing raw and cooked redgram. Indian Journal of Nutrition and Dietetics, 9 (3). 129-134, 14 ref..

Vijayalakshmi, D. and Kurien, S. and Narayanaswamy, D. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1972) Blood amino acid studies in the weanling rat on diets containing raw and cooked black gram (Phaseolus mungo). Nutrition Reports International, 6. pp. 349-357.

Vishwanath, S. Vallabha and Arun, Tapal and Shinde, V. S. and Govindaraju, K. and Purnima Kaul, Tiku (2016) Effect of arginine : lysine ratio in free amino acid and protein form on L-NAME induced hypertension in hypercholesterolemic Wistar rats. RSC Advances, 6. pp. 73388-73398.

Thesis

Ashwini, T. S. (2019) Creatine : A Nutritional, Ergogenic Aid for Health and Fitness. Masters thesis, Central Food Technological Research Institute.

Bonita Reema, Aranha (2014) Taurine as a Biofunctional and a Nutraceutical compound. Masters thesis, University of Mysuru.

Dhivya, R. (2018) Taurine: An Essential Nutrient for Human Health. Masters thesis, Central Food Technological Research Institute.

Divya, Choudhary (2018) Polyamines in Foods: Occurrence and Health Benefits. Masters thesis, Central Food Technological Research Institute.

Divyashri, G. (2017) Gamma-aminobutyric acid, a potent neurotransmitter from lactic acid bacteria: Fermentative and Bioactivity studies. Doctoral thesis, Academy of Scientific and Innovative Research.

Joseph, A. (1972) Studies on lysine fermentation employing corynebacterium acetoacidophilum (ATCC 13780). Masters thesis, Central Food Technological Research Institute.

Khurshida, Singamayum (2013) Investigation on Arginine Rich Food Sources and their Health Benefits. Masters thesis, University of Mysore.

Kulkarni Tushar, Sanjay (2018) In vitro Evaluation of the Effect of Non-Essential Amino Acids modulated in Diabetes on the Osteogenesis. Masters thesis, Academy of Scientific and Innovative Research.

Madhavi, D. L. (1985) Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins. Doctoral thesis, Central Food Technological Research Institute.

Meena, Lakshman. (1980) Studies on the biosynthesis of the aspartate family of amino acids in bacteria. Doctoral thesis, Central Food Technological Research Institute.

Patel, M. M. (1979) Assessment of available lysine by chemical methods. Masters thesis, Central Food Technological Research Institute.

Rangaswamy, J. R. (1971) Studies on nucleotides and free amino acids in fish and other animal foods. Masters thesis, Central Food Technological Research Institute.

Sunil, L. (2018) In silico Designing, Expression, Characterization of Protein Enriched with Branched-Chain Amino Acids and In vitro Digestibility Studies for its Probable Utilization in the Dietary Treatment of Chronic Liver Disease. Doctoral thesis, Academy of Scientific and Innovative Research.

Surabhi, Yadav (2014) L-Citrulline: Health Benefits. Masters thesis, University of Mysuru.

Student Project Report

Bonita Reema, Aranha (2015) Estimation of Taurine in Animal based Food and Validation of the Modified Technique. [Student Project Report] (Submitted)

Chander, S. (1978) New synthesis of theanine : The major amino acid of tea. [Student Project Report] (Submitted)

Drishya, P. (2018) Investigation of free amino acids in tea samples. [Student Project Report] (Submitted)

Harihar, N. Patel (1976) Lysine availability in processed milk products. [Student Project Report] (Submitted)

Mr., Ramesha (2011) Preparation and Characterization of Boc-Amino acids and Amino Acid Methyl esters. [Student Project Report]

Patel, M. M. (1980) Study of availability of lysine in groundnut protein and casein under varying processing conditions. [Student Project Report] (Submitted)

Rehna, Babu (2020) Evaluation of Non-Essential Amino Acids modulated in Diabetes on Osteoblast cells. [Student Project Report] (Submitted)

Shapna Priya, N. (2022) Extraction and quantification of Glutamic Acid from Corynebacterium glutamicum. [Student Project Report] (Submitted)

Shashi, N. (2001) Significance of theanine with respect to quality of black tea. [Student Project Report] (Submitted)

Subiya, Khan (2021) In-Silico Designing of Protein enriched with Essential Amino Acids. [Student Project Report] (Submitted)

Supreetha, S. (2004) The effect of heat processing on lysine content of selected foods. [Student Project Report] (Submitted)

Surabhi, Yadav (2015) Citrulline Rich Drink from Watermelon. [Student Project Report] (Submitted)