Items where Subject is "600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible"

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Afreen, Asif (2018) Modification of Guar Gum: Chemical depolymerization. [Student Project Report] (Submitted)

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Bains, G. S. (1960) Cereal gums. Reviews in Food Technology, 2. pp. 50-66.

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Dipjyoti, Saha (2008) Hydrocolloids as thickening and gelling agents in food. [Student Project Report]

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Joseph, Cibia (1989) Polysccharide gums of industrial importance. Masters thesis, Central Food Technological Research Institute.

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Matche, R. S. and Oluwagbenga Oluwasola, Adeogun (2022) Physicochemical characterisations of nanoencapsulated Eucalyptus globulus oil with gum Arabic and gum Arabic nanocapsule and their biocontrol effect on anthracnose disease of Syzygium malaccense Fruits. Scientific African, 18. e01421.

Monika, Verma (2002) Edible gums and applications in food. Masters thesis, Central Food Technological Research Institute.

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Praveen Kumar, Srivastava and Mukesh, Kapoor (2015) Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum. LWT - Food Science and Technology, 64 (2). pp. 809-816.

Priyangini, F. and Sudhir, G. Walde and Ramalingam, C. (2018) Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology. Carbohydrate Polymers, 202. pp. 497-503.

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Rastogi, Jatin and Roopesh Kumar, R. (2008) Characterization Of Mixed Gels. [Student Project Report]

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Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute.

Shipra, Sharma and Suvendu, Bhattacharya (2015) Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology, 52 (2). pp. 1233-1237. ISSN 0022-1155

Shobha, M. S. and Tharanathan, R. N. (2015) Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with k-carrageenan. Carbohydrate Polymers, 115. pp. 253-259.

Supriya, Kaul (2014) Studies on the effect of edible oils, Eugenia jambolana and Orlistat on the pancreatic lipase activity. [Student Project Report] (Submitted)

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Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Guar gum as an additive for improving the bread making quality of wheat flours. Journal of Food Science and Technology, 22 (2). 101-104, 7 ref..

Vikash, Raj (1993) Influence of Guar Gum and Potassium iodate on quality of buns. [Student Project Report] (Submitted)