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Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods"

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Number of items at this level: 916.

A

Ann Catherine, Archer (2011) Antibacterial Activity of Eugenol in Model Food Systems. [Student Project Report] (Submitted)

Aarti, Sundar (2015) Preparation and Incorporation of Green Coffee Bean Extract in Food Formulations. [Student Project Report] (Submitted)

Aasay, N. (2018) Investigation On Development And Quality Evaluation Of Processed Product From Matured Green Tomato) (Solanum Lycopersicum). [Student Project Report] (Submitted)

Abadan, M. Kasnavia (1984) Protein enriched mango powder. [Student Project Report] (Submitted)

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

Abhijith, A. (2019) Development of Spray-Dried Solkadhi Powder. [Student Project Report] (Submitted)

Abhijna, P. (2008) Biotechnological Approach for the Processing and Product Development of Finger Millet. [Student Project Report]

Abhishek, M.S. and Sai Sachin, K.B. and Suyog, Y. (2009) Development of Biofunctional Components Rich Food Ingredients from Rice Bran. [Student Project Report]

Abhishek Gowda, M. (2017) Preparation of Expanded Cereals: Nutritional Significance and Utilization. Masters thesis, Central Food Technological Research Institute.

Achaya, K. T. (1984) Fats in our food. Indian Food Industry, 3 (1). pp. 13-16.

Achutamurthy, P. N. and Meena Rao, J. and Kadkol, S. B. and Krishnamurthy, K. S. and Rao, M. B. K. and Sathyanarayana, M. N. and Thackare, R. D. (1965) Nutritive value of some Indian foodstuffs. Indian Journal of Medical Research, 53. pp. 259-268.

Adegoke, G. O. and Vijaykumar, M. and Gopalakrishna, A. G. and Varadaraj, M. C. and Sambaiah, K. and Lokesh, B. R. (1998) Antioxidants and lipid oxidation in foods - a critical appraisal. Journal of Food Science and Technology, 35 (4). 283-298, 169 ref..

Adnan Ahmed, Khan (2022) Storage Stability Study of Tender Coconut Water Concentrate Based Jam Spread. [Student Project Report] (Submitted)

Aduja, Naik (2014) Bioprocessing of coconuts for value added product development. PhD thesis, University of Mysore.

Ahammed Fiyas, K. (2009) Studies on Development of value added Dehydrated Products from Mango Varieties Sindura, Mallika and Totapuri and other Fruit Pulps. [Student Project Report]

Ahmed, H.A (2006) Micronutrients In Cereal Based Products. [Student Project Report]

Ahmed, Hakim Asrar (2007) Evaluation of Methods for the Estimation of Water Soluble Vitamin (Thiamine) in Cereal Based Foods. [Student Project Report]

Aishwarya, Jaiswal and Vanshdeep, Pathania and Jyothi Lakshmi, A. (2021) An exploratory trial of food formulations with enhanced bioaccessibility of iron and zinc aided by spices. LWT - Food Science and Technology, 143. p. 111122. ISSN 0023-6438

Aishwarya Babasaheb, Pardhe (2022) Development of Orange Juice Concentrates with Reduced Acidity and Valorization of Orange Peel to Obtain Osmo- Dried Shreds and Nutri Powder. [Student Project Report] (Submitted)

Ajeet, Kumar (2008) Development of Processed Products from Plum (Prunus Domestica L). [Student Project Report]

Akhila, Priya (2018) Development of High Fiber Instant Rava Idli Mix. [Student Project Report] (Submitted)

Akshitha, V. (2015) Prevalence of Bacillus cereus and Staphylococcus aureus in selected foods. [Student Project Report] (Submitted)

Alaburu, Umesha (2019) Development and Fortification of Lime Jelly Candy with Mushroom Powder and Ragi Flour as a Source of Micronutrients (Vitamin D and Calcium). [Student Project Report] (Submitted)

Alima, Khan (2022) Preparation and Characterization of Chicken Meat Cubes. [Student Project Report] (Submitted)

Alireza Sadeghi, M. and Bhagya, S. (2008) Quality Characterization of Pasta Enriched with Mustard Protein Isolate. Journal of Food Science, 73 (5). S229-S237.

Amarinder Singh, Bawa (1973) Water activity in foods. [Student Project Report] (Submitted)

Amit, Nath (1995) Processing and preservation of chicken slices. [Student Project Report] (Submitted)

Amit Kumar, Das (2016) Phytochemical composition and antioxidant properties of Indian maize genotypes with reference to the production of maize noodles. Doctoral thesis, Central Food Technological Research Institute.

Amitha Elizabeth, John (2018) Development Of Multigrain Rava Puttu Mix. [Student Project Report] (Submitted)

Amudha, Senthil and Mamatha, B. S. and Prema, Viswanath and Bhat, K. K. and Ravishankar, G. A. (2011) Studies on Development and Storage Stability of Instant Spice Adjunct Mix from Seaweed (Eucheuma). Journal of Food Science and Technology, 48 (6). pp. 712-717.

Anand, Prakash and Prabhudev, S. H. and Vijayalakshmi, M. R. and Maya, Prakash and Revathy, Baskaran (2016) Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53 (8). pp. 3175-3185. ISSN 0022-1155

Ananthachar, T. K. and Narasimha, H. V. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Improvement of the traditional process for rice flakes. Journal of Food Science and Technology, India, 19 (2). 47-50, 5 ref..

Anbarasi, Alice E (2016) Health Product Preparation From Opuntia Dilleni : Evaluation Of Safety And Bioactivity. [Student Project Report] (Submitted)

Anil Kumar, K. (1993) Binders and fillers used in the preparation of sausages and other meat products. Masters thesis, Central Food Technological Research Institute.

Anirudh, Singh (1986) Studies on fruitmince and canned jellied fruit. [Student Project Report] (Submitted)

Anjana, Dhingra (1999) Development of Millets and Wheat Based Diabetic Foods. [Student Project Report]

Anjani Kumar, Tiwari (2009) Sensory Profiling and Positioning of Selected Commercial Sweet (Mysore Pak). [Student Project Report]

Anjum, Khanam and Kalpana, Platel (2016) Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same. Food Chemistry, 194. pp. 1293-1299.

Anjum, Khanam (2008) Bioavailability of Iron, Calcium and Zinc in Supplementary Food Formulations. [Student Project Report]

Ankita, Kataria (2016) Preparation of Ice Cream using native isolate of Bifidobacterium longum 815J. [Student Project Report] (Submitted)

Ankita, Sharma (2019) Processing of Tomato into Ready to Eat Tomato Curry Paste and Tomato Spice Paste. [Student Project Report] (Submitted)

Anto, A. and Kiran, B. V. and Jeevitha, G. C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

Anuja, Tripathi (2014) Development of Nutra Ragi Dosa Mix. [Student Project Report] (Submitted)

Anvesha, Singh (2019) Development of process for making butter like product from sunflower seeds and its comparison with peanut butter. [Student Project Report] (Submitted)

Anwesha, Sarkar and Purnima Kaul, Tiku (2014) Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup. Journal of Food Process Engineering, 37. pp. 299-307.

Aparna, Gupta (2018) Development of osmo-dried product from carrot (Daucus carota) and its storage stability. [Student Project Report] (Submitted)

Aratrika, Ray (2016) Extraction of Chlorogenic acid from Indian green coffee species and its application as value added product. [Student Project Report] (Submitted)

Archana, Gopalrao Lamdande (2018) Wet processing for value added products from coconut (Cocos nucifera L.). Doctoral thesis, Academy of Scientific and Innovative Resarch.

Archana, B.S. (2008) Effect of Food Matrix on Flavour Perception with Reference to Vanillin and Cardamom In Halwa. [Student Project Report]

Archita Baiju, Karipara (2021) Development of probiotic enriched chicken meat bar. [Student Project Report] (Submitted)

Arpana, Anand (2016) Processing and Preservation of Tomato crush and development of value added products. [Student Project Report] (Submitted)

Arpita, Das and Arunkumar, P. and Sudheer, K. Yannam and Baskaran, V. (2022) Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. Journal of Food Processing and Preservation, 46. e16162.

Arpitha, H. N. (2012) Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products. [Student Project Report] (Submitted)

Arul Selvi, A. and Sreenivas, M. A. and Manonmani, H. K. (2011) Enzyme-linked immunoassay for the detection of glyphosate in food samples using avian antibodies. Food and Agricultural Immunology, I. pp. 1-12.

Arun, Chandrashekar (1984) Studies on some physical, chemical processing and culinary properties of sorghum varieties and their possible inter-relationships. Doctoral thesis, Central Food Technological Research Institute.

Aruna, P (2019) Fractionation of pomegranate seeds for oil and its utilization in the development of value added products. Doctoral thesis, Academy of Scientific and Innovative Research.

Arunachalam, Swaminathan (1981) Shapes and volume of flexible packages for food stuffs. Masters thesis, Central Food Technological Research Institute.

Arunima, Banerjee (2019) Surveillance of Organic Foods for selected Pesticide Residues. [Student Project Report] (Submitted)

Asha, M. R. (2019) Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana pseudo-stem powder on physicochemical properties and storage stability of goat meat burger patties. [Student Project Report] (Submitted)

Ashish, B Patel (2022) Studies on Development and Quality Assesment of Raw Mango Beverage, Raw Mango Powder and Raw Mango Bar. [Student Project Report] (Submitted)

Ashish, Powari (1993) Aluminium containers for processed foods and vegetables. Masters thesis, Central Food Technological Research Institute.

Ashish, Powari (1994) Suitability of composite cans for packaging of enteral food. [Student Project Report] (Submitted)

Ashmita, Singh (2017) Roller milling of grains for the development of gluten free semolina and its product making properties. [Student Project Report] (Submitted)

Ashok, R. Birgad (2019) Processing of wheat and Wheat Milled Products Analysis. [Student Project Report] (Submitted)

Ashok Kumar, Chaudhary (1975) Studies on preparation and storage chicken sausages. [Student Project Report] (Submitted)

Ashok Kumar, Choudhary (1972) High protein foods for supplementary feeding in pre-school children. Masters thesis, Central Food Technological Research Institute.

Ashwini, A. S. (2019) Development of Quick Cooking of Rice. [Student Project Report] (Submitted)

Ashwini, M. and Mousumi, Ray and Sumana, K. and Prakash, M. Halami (2023) Prevalence of macrolide–lincosamide–streptogramin resistant lactic acid bacteria isolated from food samples. Journal of Food Science and Technology, 60 (2). pp. 630-642. ISSN 0022-1155

Asrat, W. and Malleshi, N. G. (1996) Development of Weaning Foods based on Malted, Popped, and Roller-Dried Barley and Chickpea. Food and Nutrition Bulletin, 17 (2). pp. 169-176.

Aswathanarayana, S. (1976) Drying of food products on drum dryers with special reference to groundnut protein, sugar, fat, mixtures. Masters thesis, Central Food Technological Research Institute.

B

Balasubrahmanyam, N. and Muralikrishna, V. (1994) Sorption characteristics and packaging of milled wheat products. Indian Miller, 24 (6). pp. 33-39.

Balaswamy, K. and Galla Narsing, Rao and Prabhakara Rao, P. G. and Satyanarayana, A. (2018) Preparation of shelf stable sweet chutney from muskmelon (Cucumis melo). Beverage and Food World, 45 (8). pp. 35-38.

Balaswamy, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2012) Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri. Indian Journal of Traditional Knowledge, 11 (1). pp. 103-108.

Balaswamy, K. and Jyothirmayi, T. and Rao, D.G. (2004) Studies On Preparation Of Curry Leaf (Murraya Koenigii L.) Chutney Powder. Foodservice Research International, 14. pp. 175-187.

Baldev, Raj. and Vijayalakshmi, N. S. and Ravi, P. (1992) Problems of plastics contamination of foods. Packaging India, 25 (2). 5, 7, 9, 11. 13-14.

Baliga, B. R. and Madaiah, N. (1971) Preparation of mutton sausages. Journal of Food Science, 36 (4). 607-610, 15 ref..

Baliga, B. R. and Madaiah, N. (1970) Quality of sausage emulsion prepared from mutton. Journal of Food Science, 35 (4). 383-85, 15 ref..

Baliga, B. R. and Sripathy, N. V. and Iyengar, N. V. R. and Lahiry, N. L. (1960) Some observations on the preparation of meat extract, meat soup cubes and chicken essence. Proceedings of the Symposium on Proteins, Mysore, August. pp. 335-344.

Baskaran, V. and Narasimhamurthy, K. and Nagendra, R. and Lokesh, B. R. (1999) Assessment of protein quality of infant milk food formula supplemented with lactulose. Indian Journal of Experimental Biology, 37. pp. 1129-1131. ISSN 0019-5189

Baskaran, V. and Suvendu, Bhattacharya (2004) Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay. Plant Foods for Human Nutrition, 59. pp. 101-104.

Bedekar, D. B. (1973) Groundnut protein based malted milk food. Masters thesis, Central Food Technological Research Institute.

Beerh, O. P. (1982) Detection of adulteration in tomato ketchup by histological characteristics and staining techniques. Indian Food Packer, 36 (2). pp. 28-34.

Beerh, O. P. and Manan, J. K. and Berry, S. K. and Joshi, G. J. (1990) The quality of potato wafers made from cold stored potatoes of different varieties grown in Punjab plains. Indian Food Packer, 44 (1). pp. 12-18.

Beerh, O. P. and Rane, V. R. (1964) Utilization of Rangpur lime. Indian Food Packer, 18 (2). pp. 22-24.

Beerh, O. P. and Siddappa, G. S. (1959) A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technology, 13 (7). pp. 414-418.

Berry, S. K. (1992) Role of air in foods. Indian Food Industry, 11 (2). pp. 40-46.

Berry, S. K. and Kulkarni, S. G. and Sehgal, R. C. and Sukhvir, Kaur. and Kalra, C. L. (1986) Studies on the utilization of post cold-stored potatoes in the preparation of potato besan sevian. Indian Food Packer, 40 (2). pp. 42-49.

Berry, S. K. and Sehgal, R. C. and Beerh, O. P. and Keshava, N. (1999) Ready-to-use gravy for vegetable curry preparation, preservation and storage. Journal of Food Science and Technology, 36 (2). 109-113, 4 ref.. ISSN 0022-1155

Bhabani Prasad, Pattanaik (1983) Meat content and drained weight of canned meat food products a review : Comparative study of specifications. Masters thesis, Central Food Technological Research Institute.

Bhabani Prasad, Pattnaik (1984) Influence of canning operations on drained weight of canned meat products. [Student Project Report] (Submitted)

Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1957) Sodium content of foods and the planning of low sodium diets. Journal of Mysore Medical Association, 22 (2). pp. 1-9.

Bhagya lakshmi, K. (2019) Development of ready to eat products from spinach and evaluating its quality during storage. [Student Project Report] (Submitted)

Bhagyashri, Chakrawarti (2014) Processing of amaranthus leaves for value addition and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Bharath Kumar, S. (2015) Modified Low Glycemic Index Ingredients in Wheat Based Food Processing. PhD thesis, University of Mysore.

Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.

Bharath Kumar, S. and Prabhasankar, P. (2017) Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization, 11. pp. 1174-1187.

Bharath Kumar, S. and Prabhasankar, P. (2017) Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics. Akademik Gıda, 15 (3). pp. 211-221.

Bharath Kumar, S. and Prabhasankar, P. (2018) Shelf stability of low glycemic index noodles: its physico-chemical evaluation. Journal of Food Science and Technology, 55 (12). pp. 4811-4822. ISSN 0022-1155

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52 (3). pp. 1404-1413. ISSN 0022-1155

Bharathi Kannamma, S. (2021) Formulation and Development of Meat and Egg based Extruded Product (Meat and Egg Chips). Masters thesis, Central Food Technological Research Institute.

Bharthi, S. (2017) Extension of the Shelf Life of Value Added Products from Tomato. [Student Project Report] (Submitted)

Bhatia, B. S. and Nair, K. G. and Girdhari, Lal. (1961) Preparation of some compounded soup powders. Defence Science Journal, 11. pp. 15-19.

Bhatia, B. S. and Nair, K. G. and Girdhari, Lal. (1961) Proximate and mineral composition of some compounded soup powders. Defence Science Journal, 11. pp. 39-43.

Bhatia, B. S. and Nair, K. G. and Prabhakar, J. V. and Girdhari, Lal. (1961) Preparation of compounded soup powders from some deep fat fried vegetables. Defence Science Journal, 11 (1). pp. 20-22.

Bhatia, B. S. and Siddappa, G. S. (1956) Nutritive value of Indian preserves: proximate, mineral and vitamin composition. Bulletin of Central Food Technological Research Institute, 5 (10). pp. 238-240.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Black neck in tomato ketchup. Bulletin of Central Food Technological Research Institute, 5. p. 285.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part IV Jack Fruit Concentrate, Powder, Pulp, Toffee and Squash. Food. Packer, 10 (6). 11,12 -18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part VII: Dried Green Jack Fruit and Jack Pickle. Food Packer, 10 (9). pp. 13-14.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Frozen canned jack fruit and jack fruit jam. Indian Food Packer, 9 (9). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Part II. Jack fruit preserve, candy, chutney and dried bulbs. Indian Food Packer, 9 (11). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part III.Canned Jack Seeds in Brine,Tomato Sauce and Curry. Indian Food Packer, 10 (1). pp. 4-6.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part V. Dried jack seeds and flouer roasted nut and jack `papad' (papar). Indian Food Packer, 10 (7). p. 9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part VI. Canned green jack fruit in brine and in curry. Indian Food Packer, 10 (8). pp. 7-8.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Retention on ascorbic acid in tomato ketchup and guava jelly during storage. Food Science, 7. pp. 86-87.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.

Bhatia, D. S. (1961) Macaroni and related products. Reviews in Food Technology, 3. pp. 91-108.

Bhatia, D. S. (1951) Packaging in food industries. I. Packaging materials. Bulletin of Central Food Technological Research Institute, 1 (5). pp. 156-163.

Bhatia, D. S. (1951) Preliminary observations on jack fruit products. Bulletin of the Central Food Technological Research Institute, 1. pp. 6-7.

Bhatia, D. S. (1952) Processing and food value of tapioca and its products. Indian Coffee, 16. pp. 6-9.

Bhatia, D. S. (1952) What it takes to develop a food product. Bulletin of Central Food Technological Research Institute, 1 (7). pp. 229-234.

Bhatia, D. S. and Bains, G. S. (1956) Substitute foods. Food Manufacture, 31. 376-380, 390.

Bhattacharya, K. R. and Ali, S. Z. (1976) A sedimentation test for pregalatinized rice products. Lebensmittel Wissenschaft Technologie, 9 (1). 36-37, 1 ref..

Bhattacharya, K. R. and Bal, S and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Studies on the characteristics of some products from tamarind (Tamarindus indica) kernel. Journal of Food Science and Technology, 31 (5). 372-376, 19 ref.. ISSN 0022-1155

Bhavyashree, S.H. and Jamuna, Prakash and Kalpana, Platel and Srinivasan, K. (2009) Bioaccessibility of minerals from cereal-based composite meals and ready-to-eat foods. Journal of Food Science and Technology, 46 (5). pp. 431-435. ISSN 0022-1155

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2011) Sensory acceptability of iron-fortified millet products. International Journal of Food Sciences and Nutrition, 62 (6). pp. 651-659.

Bhupendar, Singh (1987) Development of ready-mix for kheer. [Student Project Report] (Submitted)

Bhupendar, Singh and Mahadevaiah, B. and Balasubrahmanyam, N. and Shurpalekar, S. R. (1990) Studies on Ready-Mix for Kheer — Packaging and Storage in Flexible Pouches. Journal of Food Science and Technology, 27 (2). pp. 73-75.

Bhupendar, Singh and Shurpalekar, S. R. (1989) Studies on Ready-Mix for Kheer. Journal of Food Science and Technology, 26 (1). pp. 12-15.

Bhupender, Saini (2015) Physicochemical properties of intermediate moisture (IM) products from seabuckthorn (Hippophoe rhamnoides L). [Student Project Report] (Submitted)

Bhupender, Saini (2014) Recent Developments in Diversification and Innovation of New Products from Seabuckthorn (Hippophae Rhamnoides L.) Berries: An Overview. Masters thesis, University of Mysuru.

Bhushan, J. (2018) Effect of tomato and beetroot powder on the oxidation, colour and microbial activity of ketogenic chicken tikkies. [Student Project Report] (Submitted)

Bhutiani, R. C. (1952) A note on raw banana vermicelli. Bulletin of Central Food Technological Research Institute, 1. p. 124.

Bijili Sanjay, A.N. (2006) Evaluation Of Weaning Food Formulations. [Student Project Report]

Bikar Singh, Parmer (1973) Studies in the production of malt extract from a barley hordeum vulagare variety C-164. Masters thesis, Central Food Technological Research Institute.

Bimal, Das (1991) Moisture changes in mixed dehydrated product components packed in flexible pouches. [Student Project Report] (Submitted)

Binaya Bhusan, Sahu (2010) Application of Dielectric Heating in Food Processing. Masters thesis, University of Mysore.

Bindra, U. and Manjrekar, S. P. and Jain, S. C. (1973) Utilization of muskmelon (Cucumis melo L.) variety Haramadhu. Journal of Food Science and Technology (India), 10. pp. 176-179.

Bineeta, Ghosh (2017) Effect of Barley Semolina on Physicochemical, Rheological and Instant Rava Idli making properties of Wheat Semolina. [Student Project Report] (Submitted)

Bruno, S. F. and Tanaji, G. Kudre and Bhaskar, N. (2021) Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design. Food Chemistry, 334. p. 127498. ISSN 50308-8146

Burhanuddin, Mohamed (1978) Microwave heating of foods. Masters thesis, Central Food Technological Research Institute.

C

Captain Umesh, Phalswal (2015) Development of papaya papad and its quality characteristics. [Student Project Report] (Submitted)

Chaima, Neji and Jyoti, Semwal and Endre, Máthé and Péter, Sipos (2023) Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins. Processes, 11. p. 417.

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions. Journal of Food Science and Technology, 46 (6). pp. 543-548.

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.

Chander, S. (1977) High altitude food preparation and food processing. [Student Project Report] (Submitted)

Chandra Sekhar, Kanigelpulia (1996) Thermally generated food flavours. Masters thesis, Central Food Technological Research Institute.

Chandrasekhara, H. N. and Balasubrahmanyam, N. (1982) Moisture sorption and storage studies of weaning food. Indian Food Packer, 36 (3). 77-83, 6 ref..

Chandrasekhara, H. N. and Prasanappa, G. (1989) Supplementary foods for preschool children - carbohydrate absorption. Indian Journal of Nutrition and Dietetics, 26 (1). 12-14, 9 ref..

Chandrasekhara, H. N. and Prasannappa, G. (1989) Supplementary Foods For Preschool Children Carbohydrate Absorption. Indian Journal of Nutrition and Dietetics, 26. pp. 12-14.

Chandrashekhara, M. R. (1972) Development of processed foods based on oilseed meals. Perspectives in Nutrition. pp. 85-88.

Chandrashekhara, M. R. and Krishnaiah, M. M. and Chandrashekar, H. N. and Shurpalekar, S. R. (1967) Preparative trials on roller dried weaning foods. Journal of Food Science and Technology, 4. pp. 115-119.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Roller dried infant food from buffalo milk--project costs. Research and Industry, 4. pp. 13-15.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Lahiry, N. L. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Production of malt extract project costs. Research and Industry, 4. pp. 189-191.

Chandrashekhara, M. R. and Shurpalekar, S. R. and Subba Rao, B. H. and Soma, Kurien. and Kantha, S. (1966) Development of infant foods based on soybean. Journal of Food Science and Technology (India), 3. pp. 94-97.

Chandrashekhara, M. R. and Swaminathan, M. (1953) Factors affecting the yield and quality of malt extract from ragi (Eleusine coracana) malt. Journal of Scientific and Industrial Research, 12B. pp. 610-613.

Chandrashekhara, M. R. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Studies on the nutritive value of balanced malt foods. Bulletin of Central Food Technological Research Institute, 6. pp. 1-3.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1955) The supplementary value of a nutritionally balanced malt food to poor rice diet. Bulletin of Central Food Technological Research Institute, 5. pp. 25-26.

Chatterjee, A. K. and Mehrotra, V. K. and Khabade, V. S. (1970) A study on curing and smoking of bacon from cross breed saddle back pigs. Indian Food Packer, 24 (4). 7-10, 15 ref..

Chattopadhyay, Sangeeta (2007) Sous Vide Processing and Refrigerated Processed Foods with Extended Shelf Life. [Student Project Report]

Chauhan, A. S. and Rekha, M. N. and Ramteke, R. S. and Eipeson, W. E. (2001) Preparation and quality evaluation of processed products from Seabuckthorn (Hippophae rhamnoides Lin.) berries. Beverage and Food World, 28 (3). pp. 31-34.

Chenna Keshwara, Rao (1989) Special food formulations for overcoming nutritional deficiencies in Indian population. Masters thesis, Central Food Technological Research Institute.

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2006) Effect of sugar substitutes on moisture sorption characteristics of laddu, an Indian traditional sweet. Journal of Food Science and Technology (India), 43 (6). pp. 634-638.

Chinnaswamy, R. and Unnikrishnan, K. R. and Bhattacharya, K. R. (1985) Rheological properties of certain processed rice products. Starch/Staerke, 37 (3). 99-103, 12 ref..

Chittaranjan, Ghosh (1984) Preparation of ham like product from buffalo meat. [Student Project Report] (Submitted)

Conrad Ostwald, Perera (1972) Fish based dehydrated soap mixes. Masters thesis, Central Food Technological Research Institute.

D

Daniel, V. A. and Desai, B. L. M. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1968) The nutritive value of humanized milk food based on buffalo milk and fortified with DL-methionine. Journal of Food Science, 33 (3). 331-34, 17 ref..

Daniel, V. A. and Leela, R. and Hariharan, H. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Mutual and amino acid supplementation of proteins. III. The nutritive value of blends of soyabean, sesame and milk proteins fortified with limiting amino acids. Journal of Nutrition and Dietetics, 2. pp. 17-20.

Daniel, V. A. and Leela, R. and Venkat Rao, S. and Hariharan, K. and Indiramma, K. and Swaminathan, M. and Parpia, H. A. B. (1964) Mutual and amino acid supplementation. II. Nutritive value of protein blends of wheat, groundnut, soybean, Bengal gram, sesame, and skim milk powder, fortified with limiting essential amino acids. Journal of Nutrition and Dietetics, 1. pp. 293-296.

Daniel, V. A. and Subramanya Raj Urs, T. S. and Desai, B. L. M. and Venkat Rao, S. and Swaminathan, M. (1968) Supplementary value of edible coconut meal to poor Indian diets based on rice, ragi, wheat and sorghum. Journal of Nutrition and Dietetics, 5. pp. 104-109.

Darshan, N. M. (2017) Development of instant multigrain rava idli mix. [Student Project Report] (Submitted)

Das, D. P. and Jain, N. L. and Girdhari, Lal. (1955) Losses of ascorbic acid and carotene during the preparation and storage of dried mango pulp (Ampapar). Bulletin of Central Food Technological Research Institute, 4. pp. 157-158.

Dash, Swagatika (2009) Microbiological Study of Thermal Processed Laddu. [Student Project Report]

Date, W. B. and Bhatia, D. S. (1953) Dehydrated vegetable soups. Bulletin of Central Food Technological Research Institute, 3. p. 19.

Date, W. B. and Bhatia, D. S. (1953) Shelf-life of besan wadi - an Indian sweet. Bulletin of Central Food Technological Research Institute, 2. pp. 237-238.

Date, W. B. and Bhatia, D. S. and Subrahmanyan, V. (1955) Indian sweets. Problems in their preservation. Bulletin of Central Food Technological Research Institute, 4. pp. 257-260.

Debnath, Jaba and Martin, Asha and Gowda, Lalitha R. (2009) A polymerase chain reaction directed to detect wheat glutenin: Implications for gluten-free labelling. Food Research International, 42 (7). pp. 782-787. ISSN 0963-9969

Debnath, Biswajit (2006) Coating of Foods an Over view. [Student Project Report]

Deeksha, S. Shetty (2016) Bioaccessibility & Bioavailability of nutrients and minerals from processed product. Masters thesis, University of Mysuru.

DeepaDarshan, Urs (2019) Biochemical Screening of Food Molecules for Neurodegeneration. [Student Project Report] (Submitted)

Deepak, J. C. (2013) Influence of Certain Natural Antimicrobials on Few Food Borne Fungi Isolated from Ready to Eat and Ready to Cook Foods. [Student Project Report] (Submitted)

Deepika, H. (2011) Antibacterial activity of pepermint oil in model food system. [Student Project Report]

Deepthi, P. Pawar and Rashmi, M. Das and Modi, V. K. (2012) Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology, 49 (4). pp. 475-481. ISSN 0022-1155

Deodhar, Swati P (1995) Studies on suitability of flexible packaging of tomato ketchup. [Student Project Report] (Submitted)

Desikachar, H. S. R (1982) Technology options for formulating weaning foods for the economically weaker segments of populations in developing countries. Food and Nutrition Bulletin, 4 (4). 57-59, 5 ref..

Desikachar, H. S. R. (1980) Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies. Food and Nutrition Bulletin, 2 (4). pp. 21-23.

Desikachar, H. S. R. (1961) Efficient utilization of foodgrains and their by products. Proceedings of the Symposium on Food Needs and Resources, May. pp. 87-96.

Desikachar, H. S. R. (1965) Processed rice products: The present position and scope for development. Journal of Food Science and Technology (India), 2. pp. 124-125.

Deva Bhakta, Shakya (1972) Recent advances in spray drying techniques in food industries. Masters thesis, Central Food Technological Research Institute.

Devendra Kumar, Gupta (1972) Modern fabricated foods. Masters thesis, Central Food Technological Research Institute.

Devika, M. V. (2018) Development of Meat Based Ketogenic Food Products. [Student Project Report] (Submitted)

Devika, P. (2010) Development of Amla Fortified Processed Products and its Effect on the Quality Characteristics. [Student Project Report]

Dhanya, Shaji (2005) Enzyme liquefaction and development of novel value added products from Wood apple (Feronia elephantum)- an untapped forest resource. [Student Project Report]

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

Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.

Dipak, K. Dev (1977) Low and intermediate moisture foods-their stability and safety aspects. Masters thesis, Central Food Technological Research Institute.

Divya, Aggarwal (2022) Novel Techniques for Dehydration of Foods. Masters thesis, Central Food Technological Research Institute.

Divya, Choudhary (2019) Enhancement of Polyamine Content of Tomato Ketchup and Its Stability During Storage. [Student Project Report] (Submitted)

Divya, K. H. and Varadaraj, M. C. (2011) Prevalence of Very Low Numbers of Potential Pathogenic Isolates of Yersinia enterocolitica and Yersinia intermedia in Traditional Fast Foods of India. Indian Journal of Microbiology, 51 (4). pp. 461-468.

Divya, P. M. and Roopa, B. S. and Manusha, C. and Prema, B. (2023) A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60. pp. 441-452. ISSN 0022-1155

Diya, Jyothis (2022) Studies on Dates (Phoenix Dactylifera) and Its Value Addition. Masters thesis, Central Food Technological Research Institute.

Doffour-Dapaah, K. (1976) Studies on frozen breaded products from pre-cooked fish. [Student Project Report] (Submitted)

Dona Anne, Doloras (1972) Changes in sensory properties of some foods on protein enrichment. Masters thesis, Central Food Technological Research Institute.

Doraiswamy, T. R. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part VI. Supplementary value to the diet of school children. Food Science, 10. pp. 393-397.

Doraiswamy, T. R. and Bhagavan, R. K. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part V. Supplementary value to the diet of weaned infants and young children. Food Science, 10. pp. 389-393.

Doraiswamy, T. R. and Chandrashekhara, M. R. and Subba Rao, B. H. and Sankaran, A. N. and Swaminathan, M. (1964) The effect of supplementing the diets of undernourished weaned infants and preschool children with a spray dried protein food based on groundnut protein isolate and skim milk powder on their growth. Journal of Nutrition and Dietetics, 1. pp. 98-102.

Doraiswamy, T. R. and Chandrashekhara, M. R. and Swaminathan, M. and Siddappa, G. S. and Sankaran, A. N. and Subrahmanyan, V. (1961) Use of modified milk foods containing fruit pulp in infant feeding. 1. Effect of feeding milk foods containing mango or banana fruit pulp on the growth and general health of infants. Indian Journal of Pediatrics, 28. pp. 159-164.

Doraiswamy, T. R. and Haridas Rao, P. and Bains, G. S. (1968) Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni. Journal of Food Science and Technology, 5 (1). pp. 8-11.

Dorathy C, Mantemba (1986) Identification and introduction of appropriate technologies for post-harvest food products in Zambia. [Student Project Report] (Submitted)

Dr., Nasirullah and Pravin, Kumar and Rizwan, Shariff (2011) Development of nutraceutical carriers for functional food applications. Nutrition and Food Science, 41 (1). pp. 34-43.

Dr. Daryl, Thomas (2005) Technological Requisites By Indian Processed Food Industry For Successful Exports. Indian Food Packer, 69 (Mar-Ap). p. 69.

Duffny, V. (2018) Nutritional Composition and Organoleptic Evaluation of Soup Sticks Made from Composite Flours Of Millet and Wheat Flours. [Student Project Report] (Submitted)

E

Edwin Chandrawarana, Kularatne (1970) Rice products. Masters thesis, Central Food Technological Research Institute.

Eipeson, W. E. and Ramteke, R. S. (2007) Utilization of By-Products of Fruit and Vegetable Processing. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Eipeson, W. E. and Rao, K. L. and Ramteke, R. S. and Patwardhan, M. V. and Ramanathan, P. K. (1982) A process for concentration of mango (Mangifera indica) pulp. Indian Food Packer, 36 (4). 9-10, 7 ref..

Endang, S. Sunaryo (1983) Studies on weaning food formulation based on coconut milk emulsion and its physical characteristics. [Student Project Report] (Submitted)

Esther, Isidore (2017) Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus. [Student Project Report] (Submitted)

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

F

Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.

G

Garish Chander, Suri (1993) Role of water activity in the preservation of foods. Masters thesis, Central Food Technological Research Institute.

Gaurav Kumar, Pal and Bharath Kumar, S. and Prabhasankar, P. and Suresh, P. V. (2017) Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. Journal of Food Measurement and Characterization, 11. pp. 939-947.

Geetha Priya, D. (2019) Preparation and Characterization of Shrimp Flavoured Taste Maker. [Student Project Report] (Submitted)

Geethanjali, M. K. (2012) Convenient Product from Cereals and Pulses after Processing into Composite Flour. [Student Project Report] (Submitted)

George, Navomy (2011) Value added novel meat and fish products and meat and fish based ingredients: current status and future prospects. [Student Project Report] (Submitted)

Girdhari, Lal. (1951) Banana products. Bulletin of Central Food Technological Research Institute, 1. pp. 63-64.

Girdhari, Lal. and Das, D. P. (1956) Studies on jelly making from papaya fruit. Indian Journal of Horticulture, 13 (1). pp. 38-44.

Girdhari, Lal. and Jain, N. L. (1956) Mango cereal products. Research and Industry, 1. pp. 229-230.

Girdhari, Lal. and Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Suitability of different varieties of mangoes for the preparation of mango cereal flakes. Food Science, 9. pp. 121-123.

Girdhari, Lal. and Tandon, G. L. and Pruthi, J. S. (1952) Utilization of tender bamboo shoots as an article of food. Chemical Age, 6. pp. 110-114.

Giridhar, N. and Satyanarayana, A. and Joshi, G. J. (1996) Studies on preparation and storage of ginger-garlic paste. Indian Food Packer, 50 (2). pp. 13-21.

Godavari Bai, S. (1968) Development of rancidity in processed food stuffs : Prevention of oxidative rancidity using antioxidants. Masters thesis, Central Food Technological Research Institute.

Gopa, Sarkar (2008) Shelf life extension of Indian traditional milk based and non milk based payasam. [Student Project Report]

Gopa, Sarkar (2008) Packaging of Indian Traditional Foods. [Student Project Report]

Gopalakrishna, A. G. and Gaurav, Raj and Ajit Singh, Bhatnagar and Prasanth Kumar, P. K. (2010) Coconut Oil: Chemistry, Production and Its Applications - A Review. Indian Coconut Journal. pp. 15-27.

Gopalakrishna Rao, N. (1963) Studies on the shelf-life of enriched tapioca macaroni products. Food Science, 12. pp. 40-42.

Gopalakrishna Rao, N. and Venkat Rao, S. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part III. Over-all growth promoting value. Food Science, 10. pp. 383-385.

Gothwal, P. P. and Satpute, D. B. and Manan, J. K. and Velu, V. and Vijay Kumar, R. and Shukla, I. C. (1998) Preparation and storage of some processed products from varieties of plum (Santa Rosa, MeriPosa and Early Transparent Gage) grown in hill region of Uttar Pradesh. Indian Food Packer, 52 (3). 21-24, 12 ref..

Gothwal, P. P. and Shukla, I. C. (1995) Effect of Refined Wheat Flour (Maida) and Sugar on the Browning of Milk, Khoa and Khoa-based Sweets. Journal of Food Science and Technology, 32 (4). pp. 301-304.

Gour Saday, Choudhury (1975) Functional properties of egg in food products. Masters thesis, Central Food Technological Research Institute.

Govindarajan, V. S. (1980) Optimizing sensory evaluation. ISI Bulletin, 32 (2). 58-63, 4 ref..

Govindarajan, V. S. (1979) Sensory evaluation in quality control of processed foods. Indian Food Packer, 33 (6). 58-66, 17 ref..

Gowramma, R. G. and Mahadeviah, M. and Naresh, R. and Dwarakanath, C. T. and Anandaswamy, B. (1981) Preliminary studies on suitability of flexible packaging materials for packing processed food products. Indian Food Packer, 35 (2). 55-61, 13 ref..

Gowramma, R. V. and Radhakrishnaiah Setty, G. and Sastry, M. V. (1968) Studies on preparation and preservation of gojju. A traditional recipe. Indian Food Packer, 22 (6). pp. 12-15.

Grace, George and Sen, D. P. (1983) Use of interesterified fats in food preparations. Indian Journal of Nutrition and Dietetics, 20 (5). 163-172, 5 ref..

Gupta, P. K. (2008) Strategies for development and launch of new food products. Indian Food Industry, Jan-Feb. pp. 48-59.

Gurumukh, Singh (1973) Extruded food products. Masters thesis, Central Food Technological Research Institute.

Gururaja Rao, R. and Viraktamath, C. S. and Kuppuswamy, S. and Bhatia, B. S. and Iyengar, N. V. R. and Bhatia, D. S. (1964) Further studies on packaging and storage of some compounded soup powders. Defence Science Journal, 14. pp. 43-54.

Guttikar, M. N. and Panemangalore, M. and Doraiswamy, T. R. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) The metabolism of nitrogen, digestibility coefficient and biological value of the proteins and net protein utilization in children of a protein food based on a blend of groundnut, Bengal gram and Sesame Flours Fortified with Di-Methionine and Lysine. Journal of Nutrition and Dietetics, 2. pp. 113-118. (In Press)

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. II. Amino acid composition and nutritive value of the. Journal of Nutrition and Dietetics, 2. pp. 24-27.

Guttikar, M. N. and Panemangalore, M. and Paul Jayaraj, A. and Narayana Rao, M. and Swaminathan, M. (1968) Studies on processed protein foods based on blends of groundnut and Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. IV. Supplementary value to diets based on ragi (@E. Journal of Nutrition and Dietetics, 5. pp. 11-20.

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Hameeda Banu, N. Itagi and Jayadeep, A. and Vasudeva, Singh (2012) Nutrients, Nutraceuticals and Bioactive Properties of Multi-Whole Grain Mix for Drink and Porridge. Journal of Nutritional Therapeutics, 1. pp. 161-171. ISSN ,

Hameeda Banu, N. Itagi and Vasudeva, Singh (2010) Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes. Trends in Carbohydrate Research, 2 (3). pp. 15-24.

Hameeda Banu, N. Itagi and Vasudeva, Singh and Indiramma, A. R. and Maya, Prakash (2013) Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies. Journal of Food Science and Technology, 50 (5). pp. 879-889. ISSN 0022-1155

Harapriya, Sahoo (2021) Development of cereal-millets-pulse based extruded product with fennel-based spice mix. [Student Project Report] (Submitted)

Harihar, N. Patel (1975) Factors affecting amino-acid availability in processed protein foods. Masters thesis, Central Food Technological Research Institute.

Harish, Jelda (2009) Nutraceuticals in Cereal Milling Byproducts. Masters thesis, University of Mysore.

Harish Babu, B. (2017) Study on Natural Preservatives on Shelf Life Extension of Fish Fillet. [Student Project Report] (Submitted)

Harleen, Kaur (2018) Maize and Maize Based Products. Masters thesis, Central Food Technological Research Institute.

Harleen, Kaur (2019) Preparation of High Protein Cornflakes. [Student Project Report] (Submitted)

Haroon Rashid, Naik (1989) Packaging of fatty foods, oils and fats. Masters thesis, Central Food Technological Research Institute.

Harshali Arun, Redij (2017) Influence of Incorporation of Amaranth Seed coat Fraction on Cornflakes Characteristics. [Student Project Report] (Submitted)

Harshita, Sikarwar (2021) Studies On Devleopment Of Food Products Fortified With Chia Seeds. [Student Project Report] (Submitted)

Hemalatha, M. S. and Prasada Rao, U. J. S. and Leelavathi, K. and Salimath, P. V. (2010) Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati. LWT - Food Science and Technology, 43 (9). pp. 1394-1402.

Hemant Kumar, Tewary (1981) Consistency determination of time-dependent and time-independent non-newtonian foods. [Student Project Report] (Submitted)

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

Hemavathy, J. and Prabhakar, J. V. (1973) Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage. Journal of Food Science and Technology, 10 (4). 156-160, 11 ref.. ISSN 0022-1155

Himanish, Das (1993) Hurdle technology in developments of shelf stable meat products. Masters thesis, Central Food Technological Research Institute.

Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2016) Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chemistry, 191. pp. 152-162.

I

Ibrahim, Ali (2011) The quality characteristics of fruit bar developed from papaya (Carica papaya L.) fruit, pretreated and stored at low temperature conditions. [Student Project Report]

Imam, Muhadjir (1977) Some studies on dehydrated banana chips and jack fruit bar. [Student Project Report] (Submitted)

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

Indrani, D. and Venkateswara Rao, G. (2001) Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology. International Journal of Food Science and Technology, 36 (2). 189-197, 16 ref..

Ingle Mahender, Sahebrao (1995) Special food formulations suitable for diabetics. Masters thesis, Central Food Technological Research Institute.

Irene, Mariam (2015) Development of Ready to Serve Beverage from Selected Fruits and Vegetables and Assessment of its Quality Parameters, Antioxidant Activity and Storage Stability. [Student Project Report] (Submitted)

Iyengar, J. R. and Kapur, N. S. (1960) Studies in non-enzymatic browning in foods-the mechanism of sugar-organic acid system. Food Science, 9 (4). pp. 124-126.

Iyengar, J. R. and Sen, D. P. (1965) Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck. Journal of Food Science and Technology, 2. pp. 55-57. ISSN 0022-1155

J

Jagannatha Rao, R. and Rathina Raj, K. and Yashoda, K. P. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52 (4). pp. 34-39.

Jaiba, Shahenaz (2017) Screening of Preservatives Such as Benzoic Acid and Sulphurdioxide in Different Food Products. [Student Project Report] (Submitted)

Jain, N. L. and Bhatia, B. S. and Anand, J. C. and Girdhari, Lal. (1951) Cashew apple products. Journal of Scientific and Industrial Research, 10A. pp. 209-210.

Jain, N. L. and Girdhari, Lal and Krishnamurthy, G. V. (1957) Further studies in the preparation and uses of mango cereal flakes. Indian Journal of Horticulture, 14 (3). pp. 1-7.

Jain, N. L. and Girdhari, Lal. (1954) Studies on the preparation of amla syrup. Bulletin of Central Food Technological Research Institute, 3. pp. 297-299.

Jaisheela Marry, S. R. (2022) Development and validation of miniaturized bioactive compounds through its incorporation in wheat based food product targeting liver disease. Doctoral thesis, Central Food Technological Research Institute.

Jamuna, Prakash and Ramanatham, G. (1995) Physico-chemical and Nutritional Traits of Rice Bran Protein Concentrate-based Weaning Foods. Journal of Food Science and Technology, 32 (5). pp. 395-399.

Jeenu, Jobi (2018) Formulation of Multi-dhal Dhokla Mix. [Student Project Report] (Submitted)

Jeevan, M. (2019) Preparation and characteristics of smoked chicken. [Student Project Report] (Submitted)

Jerath, N. K. (1968) Present status and prospects of soybean foods in India : Studies on the processing and use of soybean varieties developed in India. Masters thesis, Central Food Technological Research Institute.

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

Jitender, Jangir (2017) Optimization and standardization of mead production from unifloral and multifloral honey. [Student Project Report] (Submitted)

John, P. J. and Balasubramanyam, N. and Narasimham, P. (1993) Effect of packaging, processing and storage conditions on the quality of raw jack fruit curry in flexible pouches. Journal of Food Processing and Preservation, 17 (2). 109-118, 9 ref..

Joseph, R. (1981) Enzymes for the flavour control of processed foods. Indian Food Packer, 35 (3). 53-55, 10 ref..

Judy Nishel, A. (2022) Instant Vegetable Biryani Mix – as a value added convenience formulation. [Student Project Report] (Submitted)

Jyothirmayi, T. and Galla Narsing, Rao and Dubasi Govardhana, Rao (2006) Studies on instant raw tamarind chutney powder. Journal of Foodservice, 17. pp. 119-123.

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

K

Kadkol, S. B. (1957) Analysis of shati-food. Food Science, 6 (6). pp. 135-136.

Kale, G. T. (1954) Subsidiary foods for Mysore. Mysore Agricultural Calendar and Year Book. pp. 1-5.

Kalpana, Platel and Srinivasan, K. (2004) Food Processing to Deliver Superior Nutrition : A Role beyond Consumer Acceptance and Convenience. Indian Food Industry, 23. pp. 54-57.

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.

Kamani, Mohammad Hassan (2020) Application of grain protein resources in texturized products. Doctoral thesis, University of Mysore.

Kamani, Mohammad Hassan and Asha, Martin and Meera, M. S. (2020) Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profle and Functional Characteristics. Waste and Biomass Valorization, 11. pp. 4895-4906.

Kamani, Mohammad Hassan and Luithui, Yoya and Meera, M. S. (2021) Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility. Waste and Biomass Valorization, 12 (8). pp. 4319-4330.

Kanad Mal, Gupta (1976) Some studies on preparation of snack food from potato by foam drying technique. [Student Project Report] (Submitted)

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Nutritive value of Indian multipurpose food. Food Science, 6 (4). pp. 80-83.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) Supplementary value of Indian multipurpose food to poor vegetarian diets based on Italian millet (Setaria italica) and little millet (Panicum miliare). Food Science, 6 (9). pp. 205-207.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) The effect of supplementary multipurpose food on the metabolism of nitrogen, calcium and phosphorus in undernourished children. Food Science, 6 (4). pp. 91-92.

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.

Karthick, V. (2021) Preparation and Quality Evaluation of Multiple Fruits and Vegetables puree and its application in Products formulation (RTS Beverage and Vegan Gummy Jelly). [Student Project Report] (Submitted)

Karuna, J. (2005) Time temperature indicators for shelf life studies. Masters thesis, University of Mysore.

Karuna Devi, Shrestha (1973) Detection of adulteration in fruit products. [Student Project Report] (Submitted)

Kaustubh, R. Bhide (2016) Cultivation of Spirulina and Formulation of Ready-To-Eat food product. [Student Project Report] (Submitted)

Kavya, C. D. (2019) Egg Yolk Fractions and Their Technological Applications in Food. Masters thesis, Central Food Technological Research Institute.

Kavya, C. D. (2020) Formulation and standardization of Low cholesterol Mayonnaise with Egg yolk granules. [Student Project Report] (Submitted)

Kavya, T. S. (2023) Formulation and characterization of instant mix for millet-based custard. [Student Project Report] (Submitted)

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Kirti, Sharma (1997) Development of spray dried malted milk food. [Student Project Report] (Submitted)

Kirti, Sharma (1996) Spray dried malted milk foods. Masters thesis, Central Food Technological Research Institute.

Kon Sung, Woon (1981) Thermoprocessed foods in flexible pouches. Masters thesis, Central Food Technological Research Institute.

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Krishna, Sreenivasan (2023) Development of processed products from mangosteen and evaluation of its quality characteristics. [Student Project Report] (Submitted)

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Krithika, Vasudevan (2017) Development of Value Added Products from Sweet Potato (Ipomoea Batatas). [Student Project Report] (Submitted)

Kshetrimayum, Amitkumar Singh (2021) Development and characterization of egg sausage added with wheat bran as a dietary fibre. [Student Project Report] (Submitted)

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Kulwant Singh, Kareer (1969) Tomato and tomato products manufacture and quality control. Masters thesis, Central Food Technological Research Institute.

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Kumar, K. R. (2003) Packaging Requirements for Export of Food Products. Packaging Technology. pp. 10-13.

Kumar, K. R. (2003) Packaging materials and insect penetration. Packaging Technology, 12 (6). pp. 10-18.

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Kumari, Neha (2017) Amelioration of acrylamide absorption by polyphenols. [Student Project Report] (Submitted)

Kumari, Neha (2016) Chemistry, occurrence and toxicity of Acrylamide. Masters thesis, University of Mysuru.

Kuppuswamy, S. and Bhatia, B. S. and Gururaja Rao, R. and Bhatia, D. S. (1963) Dehydration of cooked rice and dhal. Food Science, 12 (2). pp. 37-39.

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Kurian, A. E. and Prabhakara Rao, P. G. and Nagender, A. and Srinivasulu, K. and Sathiya Mala, K. (2021) Studies on development of instant pumpkin soup tablets and evaluation of storage stability. Indian Journal of Traditional Knowledge, 20 (2). pp. 486-491.

Kwon, Y. J. (1981) Comminuted meat products. Masters thesis, Central Food Technological Research Institute.

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

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Lahiry, N. L. and Sen, D. P. (1960) Fish hydrolysates, pastes and sauces. Reviews in Food Technology, 2. pp. 14-28.

Laishram, Bhaktaraj Singh (2019) Studies on the development of value added products using Culantro (Eryngium Foetiotum) and other spices. [Student Project Report] (Submitted)

Laljeet, Singh (1958) Some technological aspects of manufacture and storage of garlic powder. Masters thesis, Central Food Technological Research Institute.

Lewis, Y. S. (1969) Studies on the chemistry of some Indian plant products. Doctoral thesis, Central Food Technological Research Institute.

Lewis, Y. S. and Krishnamurthy, N. and Nambudiri, E. S. and Amma, B. S. K. and Shivashankar, S. and Mathew, A. G. (1976) The need for growing pepper cultivars to suit pepper products. Indian Spices, 13 (1). 4-8, 13 ref..

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Linus, C. W. N. Gedi (1979) Studies on some properties of puffed sorghum flour and its potential food uses. [Student Project Report] (Submitted)

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Madaiah, N. and Radhakrishnaiah Setty, G. and Krishna Prakash, M. S. and NanjundaSwamy, A. M. and Patwardhan, M. V. (1986) Studies on the physico-chemical characteristics of some new tomato varieties for their suitability for preparing tomato paste. Indian Food Packer, 40 (3). 6-12, 6 ref..

Madhwaraj, M. S. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1983) Corned buff from buffalo meat. Indian Food Packer, 37 (4). 83-87, 7 ref..

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Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1978) Estimation of drained weight of canned keema curry - an objective method. ISI Bulletin, 30 (5). pp. 184-185.

Mahadeva Reddy, G. (1959) Physico-chemical investigations on sapota and its products. Masters thesis, Central Food Technological Research Institute.

Mahadevaiah, M. (1981) Recent developments in the Federal Republic of Germany on the packaging materials for packing processed food products. Indian Food Packer, 35 (3). 88-91, 2 ref..

Mahadevaswamy, M. and Venkataraman, L. V. (1981) Microbial load in mass cultures of green algae Scenedesmus acutus and its processed powder. Journal of Biosciences, 3 (4). pp. 439-448.

Mahadeviah, M. (1984) Development of indigenous tinplate and tin free steel for processed food. Indian Food Packer, 38 (3). 34-42, 6 ref..

Mahadeviah, M. (1995) Factors causing variation of corrosion in food cans. Packaging India, 28 (3). 15, 17.

Mahadeviah, M. (1976) Internal corrosion of tinplate containers with food products. Indian Food Packer, 30 (2). 9-28, 176 ref..

Mahadeviah, M. (1976) Plastic containers for processed food products. Indian Food Packer, 30 (4). 35-46, 30 ref..

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Mahadeviah, M. and Anandaswamy, B. (1981) Role of CFTRI in the development of packaging materials for processed food products. Indian Food Packer, 35 (5). 27-30, 10 ref..

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Mahadeviah, M. and Gowramma, R. V. (1980) Metallic contamination in canned fruit and vegetable products. Indian Food Packer, 34 (1). 35-50, 78 ref..

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. and Shah, G. R. and Patwardhan, S. G. and Gosavi, A. N. (1979) Assessment of differential tinplate for canning processed food products. Indian Food Packer, 33 (1). 21-28, 2 ref..

Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1983) Identification and screening of food lacquers for canning. Indian Food Packer, 37 (1). 63-74, 5 ref..

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Mahadeviah, M. and Sheshadri, K. S. and Gowramma, R. V. and Crown, J. K. (1994) The colour deterioration of some processed fruit products packed in different packaging materials during storage. Indian Food Packer, 40 (4). pp. 23-28.

Mahadeviah, M. and Siddappa, G. S. (1966) Recent investigations on corrosion of tin containers in canned food products. Indian Food Packer, 20 (5). pp. 14-17.

Mahadeviah, M. and Eipeson, W. E. and Balakrishnan, K. and Sastry, L. V. L. (1975) Application of polarisation technique for studying the corrosion behaviour of tinplate with some fruit products. Journal of Food Science and Technology, India, 12 (5). 234-237, 13 ref..

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Mahesh, Babruwan kolhe (2014) Preparation of Malt Based Hydrolysate. [Student Project Report] (Submitted)

Maheswari, K. (2010) Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics. [Student Project Report]

Mahnaz, Kazemipoor (2010) Isolation and Characterization of Lactic Acid Bacteria for Probiotic Attributes and their Application in Food Products. [Student Project Report]

Maimu Singh, N. G. (1978) Some studies on papaya fruit bar. [Student Project Report] (Submitted)

Major, Goutham R (2023) Physico-chemical properties of intermediate moisture food products from mango pulp incorporated with konjac Glucomannan. [Student Project Report] (Submitted)

Major Aditya, Jamwal (2009) Egg and Egg Products. Masters thesis, University of Mysore.

Major Jabez, Philip (2022) Recent Developments in Diversification and Innovation of New Products from Mahua Flower (Madhuca Indica): A Critical Appraisal. Masters thesis, Central Food Technological Research Institute.

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Makroo, H. A. and Rastogi, N. K. and Srivastava, B. (2020) Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends in Food Science and Technology, 97. pp. 1-15.

Malai, Muangoi (1975) Toxigenic fungi on food materials. Masters thesis, Central Food Technological Research Institute.

Malleshi, N. G. and Desikachar, H. S. R. (1982) Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). Journal of Food Science and Technology, 19 (5). 193-197, 22 ref..

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Malleshi, N. G. and Desikachar, H. S. R. and Venkat Rao, S. (1986) Protein quality evaluation of a weaning food based on malted ragi and green gram. Qualitas Plantarum Plant Foods for Human Nutrition, 36 (3). 223-230, 19 ref..

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Mallikarjuna Reddy, G. (2012) Fruit based Intermediate Moisture Foods. Masters thesis, University of Mysore.

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Manisha, Rawat (2015) Compatibility of egg powder – a functional ingredient in the development of egg sausages. [Student Project Report] (Submitted)

Manisha, Rawat (2014) Sausages: A texturized comminuted meat product. Masters thesis, University of Mysuru.

Manisha, Thakur (2017) Physicochemical characteristics of grits from germinated maize grains. [Student Project Report] (Submitted)

Manisha, Thakur (2016) Processing and Utilization of maize in Ready-To-Eat Products. Masters thesis, University of Mysuru.

Manju, Ms. (2006) Development Of Intermediate Moisture Foods (Imf) From Fruits And Vegetables: An Overview. [Student Project Report]

Mannah, C. O. (1979) Comparative studies on cowpea processing for utilization in akara batter. [Student Project Report] (Submitted)

Mannan Bhuiyan, A. K. M (1980) Prediction of shelf-life of packaged foods. Masters thesis, Central Food Technological Research Institute.

Manohar, R. S. (1981) Role of water activity of foods in relation to keeping quality and packaging design of processed foods. Masters thesis, Central Food Technological Research Institute.

Margreta, J. Suting (1981) Recent researches in cured meat and meat products. Masters thesis, Central Food Technological Research Institute.

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Mathur, P. B. and Kirpal Singh, K. and Kapur, N. S. (1953) Refrigerated preservation of seedlings mangoes. Indian Food Packer, 7 (4). pp. 7-11.

Mathur, P. B. and Singh, K. K. (1953) Cold storage of perishable foods in India. Journal of Indian Society of Refrigeration Engineers, 4 (2). p. 3.

Mayengbam, Shyamchand Singh (2008) Development of Lycopene rich Products from Tomato. [Student Project Report]

Md.Fazal, Ahamad (2011) Impregnation in solid foods. [Student Project Report]

Meena, Kumari (2017) Content and Bioaccessibility of Trace Minerals- Copper, Manganese, and Chromium from Staple Indian Foods. Doctoral thesis, University of Mysuru.

Meetu, Pandey (2017) Retention and Degradation of Glucosinolates in Processed Vegetable Products. [Student Project Report] (Submitted)

Megha, Govindan (2022) Preparation and Quality Evaluation of Stable Intermediate Moisture, Dried and Osmo-Dried Food Products from Radish (Raphanus sativus). [Student Project Report] (Submitted)

Meghana, M. (2022) Effect of Direct and Indirect and Processing Treatments on Physico Chemical and Sensory Perceptions of Food. Masters thesis, Central Food Technological Research Institute.

Memthoi Devi, H. (2019) Enumeration of Nutritional and Bio-functional Properties of Rhus chinensis Mill. (Heimang) Fruits and its Products. Masters thesis, AcSIR.

Menezes, Primrose Deepti S. (2007) Study on Sensory Attributes and Shelf Life of Indian Traditional Sweets-Doodh Peda. [Student Project Report]

Modi, V. K. (2013) CSIR-CFTRI develops Egg Paneer: A Texturised Shelf Stable Functional Food. Indian Food Packer, 67 (4). pp. 58-59. ISSN 0019-4808

Mogal, Farnaaz (2022) DNA based methods for the detection of sunflower (Helianthus Annuus) in processed foods. [Student Project Report] (Submitted)

Mohamed, Shahid. J. (2016) Standardization of Chia Seeds Milling and Development of Traditional Food Product(S) From Raw and Processed Seeds. [Student Project Report] (Submitted)

Mohamed Haaris, Khan (2019) Evaluation of Rice Flour Based Batter Systems for Battered and Breaded Fish Sticks. [Student Project Report] (Submitted)

Mohamed Haaris, Khan (2018) Texturized Meat Products: A Technological Overview. Masters thesis, Central Food Technological Research Institute.

Mohammed, Saheed (2019) Development and formulation of ready-to-eat egg bar from lactobacillus fermented and non-fermented chicken egg. [Student Project Report] (Submitted)

Monika, Bano (2016) Preparation of cereal based ready-to-eat weaning food. [Student Project Report] (Submitted)

Monisha, Arya (2016) Studies on the preparation of some food formulations using plant extracts rich in pigments and bioactives. [Student Project Report] (Submitted)

Monisha, G. and Poojaa, M. (2019) Formulation of staple cereal based food by incorporating Flaxseed. [Student Project Report] (Submitted)

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Mosharraf Hossain, M. D. (1980) Studies on frozen products from deboned fish. [Student Project Report] (Submitted)

Moumita, Das and Mayookha, V. P. and Geetha, V. and Chetana, R. and Suresh Kumar, G. (2023) Infuence of diferent drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation. Journal of Food Science and Technology, 60 (4). pp. 1342-1354. ISSN 0022-1155

Mr, Gopiraman (1994) Development of proteinaceous food formulations using edible oilseeds. Masters thesis, Central Food Technological Research Institute.

Mr, Tirupati (2017) Development of Low GI Atta and study of its chapathi making characteristics. [Student Project Report] (Submitted)

Mr, Vijaykumar (2016) Role of Plant Proteins and Gums In Meat Product Development. Masters thesis, University of Mysuru.

Mr., Haris (1970) Composite protein foods. Masters thesis, Central Food Technological Research Institute.

Mr., Himanshu (2015) Millets for health and wellness; and processed products. Masters thesis, University of Mysuru.

Mr., Karan (2015) Role of functional ingredients comminuted meat products. Masters thesis, University of Mysuru.

Mr., Lalthlamuana (2017) Development of methods for the stabilization of Diallyl disulfide (DADS) from garlic (Allium Sativum L.). [Student Project Report] (Submitted)

Mrudula, Sharma (2019) Entomocidal Action Of Selected Essential Oils On The Red Flour Beetle (Tribolium Castaneum) Infesting Milled Products. [Student Project Report] (Submitted)

Mrudula Kalpalathika, P. V. (1984) Studies on strained baby foods made from certain tropical fruits and vegetable pulps. [Student Project Report] (Submitted)

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Dhanaraj, S. and Patwardhan, M. V. (1988) Storage studies on canned strained baby foods based on carrot and green peas. Journal of Food Science and Technology, 25 (4). pp. 241-246. ISSN 0022-1155

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. I. Carrots. Journal of Food Science and Technology, 25 (3). pp. 137-141. ISSN 0022-1155

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. II. Green peas. Journal of Food Science and Technology, 25 (4). pp. 236-240. ISSN 0022-1155

Ms, Kalyani (2017) Noodles: A value added product from Tikhur (curcuma augustifolia Roxb.). [Student Project Report] (Submitted)

Ms, Mansi (2020) Storage Studies on the Physico-Chemical Changes in Instant Kainth (Pyrus Pashia Buch-ham ex D. Don ) Friut Jelly stored at ambient temperature as influenced by various packaging materials. [Student Project Report] (Submitted)

Ms, Salma (2018) Development of Restructured Ready to Eat (RTE) Product from Ripe Papaya. [Student Project Report] (Submitted)

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

Ms., Shivani (2019) Formulation of low phenylalanine food product for Phenylketonuria patients. [Student Project Report] (Submitted)

Ms., Shweta (2018) Soya Processing-Prospects for novel nutri dense products. Masters thesis, Central Food Technological Research Institute.

Murali Raju, V. (1984) Storage and sorption studies of wheat allied product. [Student Project Report] (Submitted)

Muralidhar, Karanam (2016) Roller Semolina Milling of Barley and Its Effect on Upma Making Properties of Wheat Semolina. [Student Project Report] (Submitted)

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Nagasri, Chekkabandi (2015) Value Added Products from Jackfruit Seeds. [Student Project Report] (Submitted)

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Nagendra, R. and Mahadevamma, L. and Baskaran, V. and Venkat Rao, S. (1995) Shelf-life of spray-dried infant formula supplemented with lactulose. Journal of Food Processing and Preservation, 19 (4). 303-315, 31 ref..

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Naik Lalit, Vishnubhai (1993) Special food formulations for mass feeding programme. Masters thesis, Central Food Technological Research Institute.

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Nambudiry, D. D. (1975) Effect of environmental factors on the oxidation of fried cashewnuts. [Student Project Report] (Submitted)

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

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Papori, Chutia (2018) Multigrain Momo. [Student Project Report] (Submitted)

Papori, Chutia (2017) Multigrain Momo. Masters thesis, Central Food Technological Research Institute.

Parimala, K. R. and Sudha, M. L. (2012) Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri. Food Hydrocolloids, 27. pp. 191-200.

Parimala, K.R. (2010) Effect of Hydrocolloids on the Quality Parameters of Puri. [Student Project Report]

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Pheiroijam, Manojkumar Singh (2019) Development And Quality Evaluation Of Ready To Eat (Rte) Gel Like Intermediate Moisture Product From Juice Blend Of Pineapple (Ananas Comosus) And Watermelon (Citrullus Lanatus). [Student Project Report] (Submitted)

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Pooja, B. U. (2019) A review on economical and nutritional challenges of gluten-free products in Indian market. Masters thesis, Central Food Technological Research Institute.

Pooja, S. T. (2021) Value Based Products from Mahua Flowers. [Student Project Report] (Submitted)

Porwal Vaibhav, Badrinarayan (2012) Recent Developments in Wheat Based Noodles. Masters thesis, University of Mysore.

Porwal Vaibhav, Badrinarayan (2013) Studies on the Influence of health based Ingredients on noodle processing. [Student Project Report] (Submitted)

Prabakaran, E. (2012) Nutraceutical properties in the development of whole rice flour based traditional food product. [Student Project Report] (Submitted)

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Prabhakara Rao, P. G. and Narsing Rao, G. and Sathiya Mala, K. (2017) Development and Quality Assessment of Value Added Products from Pumpkin. Beverage and Food World, 44 (9). pp. 32-36.

Prabhakara Rao, P. G. and Narsing Rao, G. and Satyanarayana, A. and Rao, D. G. (2004) Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves. Foodservice Research International, 15. pp. 13-24.

Pragati, Yadav (2014) Studies on stability of lycopene in different tomato products. [Student Project Report] (Submitted)

Prakash, V. (1998) Borderless food technology - a giant industry in the 21st century. Indian Food Industry, 17 (1). pp. 17-19.

Prakash, V. (2001) Rice net - A synergy of rice security, value addition and byproducts utilization: A farm to consumer management. Rice India, 11 (1). pp. 29-30.

Prakriti, Singh (2013) Study of cassava tuber and it’s food application. [Student Project Report] (Submitted)

Pramod Kumar, P. and Harish Prashanth, K. V. (2019) Low Molecular Weight Chitosan (∼20 kDa) protects acrylamide induced oxidative stress in D. melanogaster by restoring dopamine and KIF5B levels. Carbohydrate Polymers, 222. pp. 1-10.

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Prashanth, B (1993) Developments in thermal process evaluation of foods with a note on UHT proceesed foods. Masters thesis, Central Food Technological Research Institute.

Preeti, Tyagi (2019) Development of Anti-Diabetic Product and Its Evaluation. [Student Project Report] (Submitted)

Prem Sagar, S. (2019) Survey on Low Glycemic Index Foods. Masters thesis, Central Food Technological Research Institute.

Prema, Kumary. M. N. and Anwar, Fathima. and Saraswathi, G. (1984) Dietary fibre content of some food materials. Journal of Food Science and Technology, India, 21 (2). 95-97, 10 ref..

Prerana, Preyasi (2019) Development and Quality Evaluation of High Moisture Gel Like Ready-To-Eat Product From Bael (Aegle marmelos L.) Puree. [Student Project Report] (Submitted)

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Priya Prakash, Sharma and Vanajakshi, V. and Devendra, J. Haware and Baskaran, V. (2022) Brown algae and barley-based anti-obesity food and its safety in C57BL6 mice. Journal of Food Science and Technology, 59. pp. 4230-4243. ISSN 0022-1155

Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)

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Priyanka, Sharma (2023) Improvement of natural colour in pomegranate juice and its processed food products. [Student Project Report] (Submitted)

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Pruthi, J. S. (1960) Thermal processing of canned foods with special reference to heat sterilization by agitation. Reviews in Food Technology, 2. pp. 124-154.

Pruthi, J. S. and Bhat, A. V. and Satyavati, V. K. and Gopalakrishnan, M. and George Varkey, A. (1977) Varietal trials of banana grown in Kerala for processing. Indian Food Packer, 31 (4). pp. 8-17.

Pruthi, J. S. and Girdhari, Lal (1954) Studies on the utilization of chalta fruit Dillenia indica Linn - preliminary observation. Chemical Age of India, 5 (3). pp. 33-36.

Pruthi, J. S. and Misra, B. D. (1963) Studies on the physico-chemical and microbiological changes in curry powders during their drying, milling and mixing operations. Spices Bulletin, 3 (3-5). pp. 8-13.

Pruthi, J. S. and Saxena, A. K. and Manan, J. K. (1980) Studies on the determination of optimum conditions of preservation of fresh vegetables in acidified sulphited brine for subsequent use in Indian style curries. Indian Food Packer, 34 (6). pp. 9-16.

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. and Kanwar, J. S. and Nandpuri, K. S. (1980) Studies on varietal suitability of tomatoes for ketchup manufacture. Indian Food Packer, 34 (2). pp. 22-30.

Pruthi, J. S. and Teotia, M. S. (1987) Studies on the manufacture, composition, packaging, storage and quality standards of raw mango powder or "Amchur". Indian Cocoa, Arecanut and Spices Journal, 11 (1). pp. 21-28.

Punith Kumar, R. (2009) Preparation of Ready to Eat Product from Pigmented Rice. [Student Project Report]

Purnima Kaul, Tiku and Sridevi Annapurna, Singh and Appu Rao, A. G. and Prakash, V. (2010) Applications of Enzymes in Food Processing. IUFoST Scientific Information Bulletin . pp. 1-11.

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Radhika, N. (2005) Signal Amplification In Aflatoxin Immunoassay. [Student Project Report]

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

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Raghavendra, S. N. (2010) Application of Biotechnological Processing for Value Added Products from Fresh Coconuts. PhD thesis, University of Mysore.

Raghuram Rao, C. and Prashanth Kumar, J. and Puneeth, V. and Vinay, S. (2008) Design and Fabrication of Jilebi Making Gadget. [Student Project Report]

Rahul, Kumar (2012) Isolation And Biochemical Characterisation Of Fibrinolytic Enzymes Producing Bacillus Species From Sprouted Grains And Processed Food. [Student Project Report] (Submitted)

Raja Rajan, R. G. (2015) Preparation of Phytosterol Ester of Alpha-Linolenic Acid and its Utilization in Food. Doctoral thesis, Central Food Technological Research Institute.

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Rajashekar, C. (2019) Development, Quality Evaluation and Storage Studies of Multigrain Extruded Snacks with and without Seasoning. [Student Project Report] (Submitted)

Rajashree, G. (2022) Quality Characteristics Of Milled By-Products of Mung Bean. [Student Project Report] (Submitted)

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Rajesh, Sham (2017) Formulation and Studies on Physico-chemical Charecteristics of Resveratrol Loaded Phytosomes and Incorporation into a Model Food System. [Student Project Report] (Submitted)

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Ramachandra Pavan, Kumar K. (1995) Vacuum packaging of tandoori chicken. [Student Project Report] (Submitted)

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Ramees, P. M. (2020) Characteristics of extruded blackgram milled by-products. [Student Project Report] (Submitted)

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Ramesh Rao, R. (1979) Flavour potentiators. Masters thesis, Central Food Technological Research Institute.

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Ramprasad, Rathi Arpita (2006) Role of selected Food Ingredients in Speciality Foods: Spices and Herbs. [Student Project Report]

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Saroj, K. Chakraborthy (1978) Continuous thermal processing of liquid foods in heat exchangers. Masters thesis, Central Food Technological Research Institute.

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Satwinder Singh, Bedi (1974) Apple products. Masters thesis, Central Food Technological Research Institute.

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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

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Sheela, P. S. (2021) Role of blood plasma proteins in wheat based products. Masters thesis, Central Food Technological Research Institute.

Sherja, K. Rapheal (2018) Determination of selected heavy metals like (Pb, Cd, Zn, Cu, Mn) in instant soup available in Mysuru market. [Student Project Report] (Submitted)

Shiva, Balyan (2010) Rheological behaviour of viscoelastic foods. Masters thesis, University of Mysore.

Shivalingsarj, V. Desai (2010) Dna-Based Detection Of Food Isolates Of Bacillus Cereus And Its Behavioural Pattern In Selected Foods. PhD thesis, University of Mysore.

Shivalingsarj, V. Desai and Varadaraj, M. C. (2013) Behavior of Vegetative Cells and Spores of Bacillus Cereus in Two Food Systems. Journal of Food Safety, 33. pp. 291-301.

Shivangi, Verma (2021) Study on Traditional Food of India: Litti/Baati. [Student Project Report] (Submitted)

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Shivani, Tripathi (2020) Development and Quality evaluation of Instant Jelly Mix from Kainth (Pyrus pashia Buch -ham ex.D. Don) fruit stored at ambient temperature as influenced by various packaging conditions. [Student Project Report] (Submitted)

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Shobitha, A. S. (2022) Study on effect of rice variety, process optimization and quality evaluation of ready to cook - Kadubu. [Student Project Report] (Submitted)

Shony, G. Kizhakkethottam (2017) Preparation and quality evaluation of texturized fish meat cubes. [Student Project Report] (Submitted)

Shraddha, S. (2021) Quality and Nutritional Evaluation of Wheat Germ Based Noodles. [Student Project Report] (Submitted)

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Shridhar, Shaman (2011) High protein mix using composite protein isolates from selected oilseeds. [Student Project Report]

Shruthi, S. M. (2018) Ready to eat products from Green leafy vegetables. Masters thesis, Central Food Technological Research Institute.

Shruti, Vasudevan (2022) Preparation and Characterization of Yoghurt-Like Probiotic Egg Product. [Student Project Report] (Submitted)

Shubham, Sharma (2020) Development And Quality Evaluation Of Ready To Eat (Rte) Ascorbic Acid (Vitamin-C) Infused Osmodried Chayote Cubes (Sechium Edule). [Student Project Report] (Submitted)

Shubhi, Mishra (2018) Development and quality evaluation of osmo-dehydrated product from matured green tomato (Solanum lycopersicum). [Student Project Report] (Submitted)

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour. Journal of Science of Food and Agriculture, 15. pp. 370-372.

Shurpalekar, S. R. and Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. (1965) Studies on the preparation, chemical composition and nutritive value of a spray dried soy food suitable for feeding weaned infants. Journal of Science of Food and Agriculture, 16. pp. 90-94.

Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Indira, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours. Food Science, 11. pp. 42-44.

Shurpalekar, S. R. and Prabhakar, J. V. and Venkatesh, K. V. L. and Vibhakar, S. and Amla, B. L. (1972) Some factors affecting the quality of blackgram (Phaseolus mungo) papads. Journal of Food Science and Technology (Mysore), 9 (1). 26-29, 2 ref..

Shurpalekar, S. R. and Soma Korula, S. and Joseph, A. A. and Parthasarathy, L. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet. Journal of Science of Food and Agriculture, 15. pp. 373-377.

Shuvisitkul, A. (1976) Preparation and composition of legume flour (Bengal gram flour dhal). [Student Project Report] (Submitted)

Shweta, Padte (2019) Wheat Bran Protein Isolation, Characterisation and Its Utilization in Product Development. [Student Project Report] (Submitted)

Shwetha, G. (2007) Value Added Products From Dehydrated Carrot (Daucus Carota). [Student Project Report]

Siddappa, G. S. (1959) Preparation of some useful preserved products from carambola (Averrhoa carambola). Indian Journal of Horticulture, 16 (1). pp. 47-48.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of variety, preliminary treatment and method of preparation on the quality of some Indian preserves physico-chemical studies. Food Science, 8. pp. 47-53.

Siddappa, G. S. and Bhatia, B. S. (1952) Preparation of jelly from jack fruit rind. Bulletin of the Central Food Technological Research Institute, 2. pp. 70-72.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Coconut milk concentrate and powder. Bulletin of Central Food Technological Research Institute, 5 (13). p. 311.

Siddappa, G. S. and Krishnamurthy, G. V. (1961) A simple laboratory device for vacuum packing of powders in cans. Food Science, 10 (3). pp. 51-52.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part I. Proximate, mineral and vitamin composition of some canned fruit and vegetable pulps and fruit custards. Food Science, 10 (2). pp. 29-36.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part II. Drying of strained mango pulp and mango custard. Food Science, 10 (2). pp. 37-40.

Siddegowda Gopalapura, Shivanne Gowda and Bhaskar, N. and Shubha, Gopal (2020) Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method. Turkish Journal of Fisheries and Aquatic Sciences, 20 (8). pp. 583-592.

Siddharth, Priyadarshi (2018) Characterization, processing and value addition to coriander (Coriandrum sativum L.) foliage. Doctoral thesis, Academy of Scientific and Innovative Research.

Sidra, Khan (2019) The storage behaviour of Kainth (Pyrus pashia) fruit puree as influenced by various packaging conditions and different storage conditions. [Student Project Report] (Submitted)

Sila, Bhattacharya and Narasimha, H. V. (1997) Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based papad dough. Journal of Food Process Engineering, 20 (4). 301-316, 22 ref..

Silanere, L. Mangala and Tharanathan, R. N. (1999) Structural studies of resistant starch derived from processed(autoclaved) rice. European Food Research and Technology, 209. pp. 38-42.

Siya, Sheejin (2023) Studies on swallow root (Decalepis hamiltonii) flavor molecule biosynthetic pathway gene and formulation of value added products. [Student Project Report] (Submitted)

Smitha, S. (2007) Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread. [Student Project Report]

Smriti Mahantesh, Ambadgatti (2021) Development and Nutritional Evaluation of Wheat Germ Based Ready To Cook/ Ready to Eat Products (Rtc/ Rte). [Student Project Report] (Submitted)

Sneha, Sunil (2018) Development of an HPLC based Analytical Method for the Quantification of Deoxynivalenol in food. [Student Project Report] (Submitted)

Sneha, Varghese (2022) Development and extension of shelf stable ready-to-eat Kerala Malabar fish curry. [Student Project Report] (Submitted)

Sneha, S.K. (2010) Utilisation of Spice Spents. [Student Project Report]

Sneha, Sehwag (2009) Ready-to-Eat Weaning Foods Marketed on India. Masters thesis, University of Mysore.

Sneha, Sehwag (2010) Preparation of Ready-to-Eat Weaning Food. [Student Project Report]

Snehal, Dilip Pande (2015) Development of Nutri Health Mix and its Application in Wheat Based Product. [Student Project Report] (Submitted)

Soma, Korulla (1959) Physico-chemical investigations on strained baby foods. Masters thesis, Central Food Technological Research Institute.

Soma Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Nutritive value of balanced malt foods. Food Science, 9. pp. 403-404.

Soumya, S Patil (2020) Extruded products from Oyster Mushroom. [Student Project Report] (Submitted)

Sowmya, K (2023) Utilization of prebiotic oligosaccharides by lactic acid bacteria and development of synbiotic product. [Student Project Report] (Submitted)

Sowmya , N. and Thakur, M. S. and Manonmani, H. K. (2012) Detection of Enterotoxigenic Staphylococci by Loop-Mediated Isothermal Amplification Method. Journal of Food Safety, 32. pp. 59-65.

Sparsh, Verma (2018) Development Of Gel-Based Products For Endurance Excercises. [Student Project Report] (Submitted)

Sravani, Pydi (2012) Optimization of membrane technology for protein products. [Student Project Report] (Submitted)

Sreedharan, K. (1973) Moisture in foods. Masters thesis, Central Food Technological Research Institute.

Sreenivas Rao, S. (1985) Evaluation of polyester laminates for the packaging of savoury food. [Student Project Report] (Submitted)

Sreenivasan, A. and Rajasekharan, N. (1967) The use of coconut preparations as a protein supplement in child feeding. Journal of Food Science and Technology, 4. pp. 59-65.

Srinath, D. and Ragunathan, A. N. and Majumder, S. K. (1974) Microflora in the pupae of stored product insects. Bulletin of Grain Technology, 12 (1). 32-35; 5 ref..

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.

Srinivasa, H. and Tasker, P. K. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based blends of low fat groundnut, soybean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. III. Journal of Nutrition and Dietetics, 3 (4). pp. 126-128.

Srinivasa, S. (1981) Tomato paste and puree preparation, preservation, quality control and quality standards. Masters thesis, Central Food Technological Research Institute.

Srinivasa Rao, P. N. and Rajagopal, P. and Ramanathan, P. K. (1966) Studies on freeze drying of foods. Journal of Food Science and Technology (India), 3 (3). pp. 98-100.

Srinivasan, K. (2013) Nutrients consumed through food are not fully available. Indian Food Industry, 32 (3). pp. 50-51.

Srinivasan, M. and Kapur, O. P. and Krishnamurthy, K. S. and Iyengar, N. V. R. and Anandaswamy, B. and Veerraju, P. (1963) Preparation of ready-to-eat, high calorie, light weight, pre-cooked foods. Research and Industry, 8 (11). pp. 321-324.

Srinivasan, M. and Subramanian, N. (1952) Chromatography and food analysis. Bulletin of Central Food Technological Research Institute, 2 (2-3). pp. 44-47.

Srinivasan, M. R. and Rao, M. V. L. and Srinivasan, K. S. (1975) Processing and nutritional evaluation of calcium caseinate. Journal of Food Science and Technology, India, 12 (3). 117-119, 20 ref..

Sripathy, N. V. (1958) Composition of Indian mango chutney. Masters thesis, Central Food Technological Research Institute.

Sripathy, N. V. (1982) Non-traditional fish by-products - an approach to utilisation of low price marine fish. Seafood Export Journal, 14 (6). pp. 23-26.

Sripathy, N. V. (1977) Trash fish and product development. Seafood Export Journal, 9 (4). pp. 9-12.

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1961) Meat-based processed soups. Food Science, 10 (7). pp. 206-210.

Sriranjini, V. and Rajendran, S. (2008) Efficacy of Sulfuryl Fluoride Against Insect Pests Of Stored Food Commodities. Pestology. pp. 32-38. ISSN 0870-3012

Subba Rao, M. S. and Johar, D. S. (1958) Isolation and identification of spoilage organisms in Indian preserves. Food Science, 7 (5). pp. 109-111.

Subham, Ray (1996) Packaging and storage studies of coconut burfi. [Student Project Report] (Submitted)

Subhashree, S. R. (2017) Bioactivity and development of flavoured wheat grass product mix. [Student Project Report] (Submitted)

Subrahmanyan, V. (1953) Food concentrates. Antiseptic, 50 (10). pp. 724-727.

Subrahmanyan, V. (1957) Paste goods industry in India - Its place and prospects. Food Science, 6 (6). pp. 127-131.

Subrahmanyan, V. and Chandrashekhara, M. R. and Bhatia, D. S. and Swaminathan, M. (1957) Production of infant food and other products from buffalo milk in India. Bulletin of Central Food Technological Research Institute, 6. pp. 52-57.

Subrahmanyan, V. and Chandrashekhara, M. R. and Swaminathan, M. and Bhatia, D. S. (1957) Production of infant food in India. Indian Dairyman, 9. pp. 276-280.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. and Subba Rao, G. N. and Bains, G. S. (1953) Development of a New Type of Balanced Food (Tonic:: Food) II-Studies on its nutritive value. Indian Food Packer, 7 (7). pp. 9-10.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. and Subba Rao, G. N. and Bains, G. S. (1953) Development of a new type of balanced food (tonic food). I. Process of manufacture. Indian Food Packer, 7 (7). 9-10, 21.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1959) The effect of supplementary processed protein foods fortified with essential vitamins and minerals on the growth and nutritional status of under nourished weaned infants. Indian Journal of Pediatrics, 26. pp. 406-413.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1960) Effect of supplementary protein food based on coconut meal, groundnut and Bengal gram flours on the growth and nutrititional status of children. Food Science, 9. pp. 126-128.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1959) Supplementary value of a protein food based on a blend of coconut meal, groundnut flour and Bengal gram flour to the diet of children. Annals of Biochemistry and Experimental Medicine, 19. pp. 147-152.

Subrahmanyan, V. and Gopalakrishna Rao, N. and Venkat Rao, S. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. (1961) Studies on enriched tapioca macaroni product. Part I. Development of new formulations and pilot plant studies. Food Science, 10. pp. 379-381.

Subrahmanyan, V. and Kantha, Joseph and Panemangalore, M. and Subramanian, N. and Rajagopalan, R. and Bhatia, D. S. and Sreenivasan, A. and Swaminathan, M. (1962) Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate. Food Science, 11. pp. 197-199.

Subrahmanyan, V. and Kantha, Joseph. and Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1957) Effect of supplementary multipurpose food on the growth and nutritional status of school children. Food Science, 6 (4). pp. 89-91.

Subrahmanyan, V. and Narayana Rao, M. and Kantha, Joseph. and Swaminathan, M. (1956) The place of processed food supplements in school feeding programme. Bulletin of Central Food Technological Research Institute, 5 (13). pp. 314-317.

Subrahmanyan, V. and Rajagopalan, R. and Swaminathan, M. (1959) Nutritive value of Indian multipurpose food. Science and Culture, 24. pp. 460-464.

Subrahmanyan, V. and Rama Rao, G. and Kuppuswamy, S. and Narayana Rao, M. and Swaminathan, M. (1957) Standardization of conditions for the production of Indian multipurpose food. Food Science, 6 (4). pp. 76-79.

Subrahmanyan, V. and Sreenivasan, A. and Bhatia, D. S. and Swaminathan, M. and Bains, G. S. and Subramanian, N. and Narayana Rao, M. and Bhagavan, R. K. and Doraiswamy, T. R. (1961) Development and evaluation of processed foods based on edible peanut flour and protein. National Academy of Science, 843. pp. 227-245.

Subrahmanyan, V. and Swaminathan, M. and Murthy, H. B. N. (1950) Nutritive value of some subsidiary foods. Journal of Scientific and Industrial Research, 9B (5). pp. 135-136.

Subramanyam, C. V. S. (1983) Role of polyolefins for food packaging applications. Masters thesis, Central Food Technological Research Institute.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2011) Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli. Journal of Texture Studies, 42. pp. 72-80.

Sujata S, Sanghai (2006) Development of dehydrated products from banana. [Student Project Report]

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

Sukumar, Debnath and Rastogi, Navin K. and Gopalakrishna, A. G. and Lokesh, B. R. (2012) Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food. Food and Bioproducts Processing, 90 (C2). pp. 249-256.

Sumathi, A. and Vishwanatha, S. and Malleshi, N. G. and Rao, S. V. (1997) Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. International Journal of Food Sciences and Nutrition, 48 (2). pp. 103-7. ISSN 0963-7486

Sunder Raj, Sharma (1973) Quick curing of meat products. Masters thesis, Central Food Technological Research Institute.

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

Sunil Chikkalakshmipura, Gurumallu and Amudha, Senthil and Ramesh, G. and Nagaraju, V. D. (2022) Effect of particle size of ragi flour on physico-chemical and sensory profile of ragi mudde. Indian Journal of Traditional Knowledge, 21 (3). pp. 653-659.

Sunil Kumar, Sharma (1979) Intermediate moisture food from buffalo meat. [Student Project Report] (Submitted)

Sunita, Rai (2005) Development Of Papaya-Cereal Flakes and Powder Using Drum-Drying Technique. Masters thesis, University of Mysore.

Sunita, Rai and Chauhan, A. S. (2008) Quality Attributes of Drum-Dried Papaya-Cereal Flakes developed from Ripe Papaya. Electronic Journal of Environmental Agricultural and Food Chemistry, 7 (5). pp. 2914-2931. ISSN 1579-4377

Supriya, T. (2016) Packaging of broccoli in Ready to Eat (RTE) product and evaluating its nutritional quality during storage. [Student Project Report] (Submitted)

Suresh, D. Sakhare (2016) Roller milling fractionation of fenugreek and utilization of fiber rich fraction in development of wheat based food products. Doctoral thesis, University of Mysuru.

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..

Sushma, K. (2016) Development of LCMS/MS Method for Analysis of Nitrofurans Using Ionic Liquid/Salt Aqueous Two Phase System. [Student Project Report] (Submitted)

Susmi, T. S. (2018) Insights into the Physicochemical Aspects of Instant High Protein Upma Mixes for Geriatrics. [Student Project Report] (Submitted)

Suvendu, Bhattacharya and Das, H. and Bose, A. N. (1990) Effect of extrusion process variables on microstructure of blends of minced fish and wheat flour. Journal of Food Science and Technology, India, 27 (1). 22-28, 26 ref..

Suvendu, Bhattacharya and Patel, B. K. (2007) Simulation of coating process: rheological approach in combination with artificial neural network. Journal of Texture Studies, 38 (5). pp. 555-576.

Swaminathan, M. (1980) Development of supplementary foods and their usefulness in applied nutrition programmes. Journal of Food Science and Technology, 17 (1/2). 78-82, 26 ref..

Swaminathan, M. (1971) Nutritional aspects of oilseeds and their processed products. Proceedings of the Workshop on Utilization of Groundnut and Other Oilseeds for Edible Purposes: Pote. pp. 79-89.

Swaminathan, M. (1966) The use of soybean and its products in feeding infants and in the prevention of protein malnutrition in weaned infants and preschool children in developing countries. Journal of Nutrition and Dietetics, 3 (4). pp. 138-150.

Swaminathan, M. and Daniel, V. A. (1973) Nutritive value of infant and weaning foods fortified with DL-methionine. Proceedings of the 21st meeting on Protein Advisory group of the UN System June 4 8.

Swaminathan, M. and Parpia, H. A. B. (1968) Buffalo milk: its nutritive value and use in the production of infant foods. World Review of Nutrition and Dietetics, 9. pp. 206-226.

Swamysajjan, D.R. (2017) Study on evaluation and standardization of nutritionally dense product vegan whitener made from the by Product of wheat milling process. [Student Project Report] (Submitted)

Swapna, H. C. and Amit Kumar, Rai and Modi, V. K. and Bhaskar, N. (2012) Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology, 49 (6). pp. 653-664. ISSN 0022-1155

Swarnalata, Panda (2017) Effect of processing in enhancing the bioaccessibility of iron and zinc in kheer mixes. [Student Project Report] (Submitted)

Swarnalata, Panda and Aishwarya, Jaiswal and Jyothi Lakshmi, A. (2019) Compositional and processing effects in promoting the bioaccessibility of iron and zinc of ready to cook high protein kheer mix. LWT - Food Science and Technology (2019), 109. pp. 186-193.

Swati, Sharma (2019) Processing of Onions into Onion Spice Paste and Evaluation Of Its Quality Characteristics. [Student Project Report] (Submitted)

Swati Prakash, Deodhar (1994) Recent developments in tin plate containers for processed foods. Masters thesis, Central Food Technological Research Institute.

Syedu Ali Sabira, M. M. (2012) Study of the Mass Transfer Characteristics, Retention of Bioactive Components of Vacuum Fried Foods. Masters thesis, University of Mysore.

T

Tahaseen, S. (2019) Development of convenience products from green mango and evaluating its quality characteristics. [Student Project Report] (Submitted)

Tandon, G. L. (1950) Preserves and their manufacture. Indian Food Packer, 4 (6). 9-12, 25.

Tandon, G. L. (1952) Fruit jellies and marmalades. Indian Food Packer, 6 (3). 7-10, 28.

Taskar, P. K. (1962) Biochemical and nutritional studies on some processed protein foods. Doctoral thesis, Central Food Technological Research Institute.

Tasker, P. K. and Indira, K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) The supplementary value of coconut meal, groundnut meal, Bengal gram, low cost protein food and skim milk powder to tapioca-rice diet. Annals of Biochemistry and Experimental Medicine, 21. pp. 17-24.

Tasker, P. K. and Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Supplementary value of composite protein foods containing a blend of coconut meal, groundnut flour and Bengal gram to poor rice diet. Food Science, 9. pp. 84-86.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The chemical composition and shelf life of a protein food based on a blend of soybean, groundnut and coconut flours. Food Science, 12. pp. 173-175.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1959) The effect of supplementary protein food containing coconut meal, groundnut and Bengal gram flours on the metabolism of nitrogen, calcium and phosphorus in children subsisting on a poor rice diet. Annals of Biochemistry and Experimental Medicine, 19. pp. 153-158.

Tasker, P. K. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of a high protein food based on groundnut protein isolate to a maize-tapioca diet. Food Science, 11. pp. 205-210.

Tasker, P. K. and Srinivas, H. and Paul Jayaraj, A. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1967) Studies on microatomised protein foods based blends of low fat groundnuts, soybean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. IV. Sup. Journal of Nutrition and Dietetics, 4. pp. 65-73.

Tecle Tewelde, Tesfay (2017) Preparation of fish balls from Indian basa and its quality changes under packed and refrigerated storage conditions. [Student Project Report] (Submitted)

Tecle Tewelde, Tesfay (2016) Texturizers in Convenience Fish Products. Masters thesis, University of Mysuru.

Tejas, N. (2018) Recent trends in enrichment of wheat based food products to alleviate malnutrition. Masters thesis, Central Food Technological Research Institute.

Tejas, N. (2019) Studies on Enrichment of Wheat Based Vermicelli with Spent Yeast from Breweries. [Student Project Report] (Submitted)

Teotia, M. S. and Beerh, O. P. and Sakena, A. K. (1992) Use of maize for Mathi and Matar preparation. Beverage and Food World, 19 (2). pp. 7-9.

Teotia, M. S. and Kaur, S. and Berry, S. K. (1995) Utilization of muskmelon-pulp, squash and dry slices. Beverage and Food World, 22 (5). pp. 42-44.

Thashrifa, M. A. (2022) Valorization of legume byproduct: Evaluation of chemical, nutritional profile and functional characterization. [Student Project Report] (Submitted)

Thiviya Priyaa, P. (2022) Effect of processed buckwheat groats on the nutrient contents and quality characteristics of Belgian waffles. [Student Project Report] (Submitted)

Tilak Raj, Sharma (1978) Processing conditions for the preparation of mashed potato flakes. [Student Project Report] (Submitted)

Tripti, Yadav (2022) Optimization of Process for Development of a Novel Food Product using Buckwheat. [Student Project Report] (Submitted)

Trivedi, K. N. (1986) Studies on the development of tomato ketchup concentrate. [Student Project Report] (Submitted)

Trivedi, Prakrutipriya and Kinikar, Minal and Subhedar, Manasi (2007) Formulation of Nutritious Ready to Eat Food Products. [Student Project Report]

U

Umesh Hebbar, H. and Rastogi, N. K. and Subramanian, R. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties. pp. 804-819.

Umesh Phalswal, Captain (2014) Recent Advances in the Development of Papaya Products. Masters thesis, University of Mysuru.

Umesha, Alaburu (2018) Recent Trends in Fortified Fruit and Vegetable Products with Micronutrients. Masters thesis, Central Food Technological Research Institute.

Upadhya, S. R. (1976) Effect of insect infestation, fumigation and storage on some quality characteristics of wheat and wheat products. Masters thesis, Central Food Technological Research Institute.

Usha Kiran, B. (2019) Standardization and Quality Evaluation of Amla Based Instant Pulihora Mix. [Student Project Report] (Submitted)

Usha Rani, M. and Farhana, Ayesha and Prema, Viswanath and Sandhu, J. S. (2005) Studies On Detection, Enumeration And Survival Of E. Coli In "Ready To Eat” Processed Cereal Food Product. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7 (3). pp. 395-400.

Utkal Ranjan, Sahoo (2018) Development of spinach based speciality Product. [Student Project Report] (Submitted)

Utkarsh, Kumar and Vasudeva, Singh (2011) Preparation and functional properties of noodles prepared from raw and hydro-thermally processed rice. Oryza, 48 (3). pp. 258-266.

V

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

Vaithegi, R. (2008) Shelf life extension of Indian traditional sweet based holige. [Student Project Report]

Vandana, Sheshkar (2017) Development and Quality Evaluation of Sambhar and Rasam Cubes. [Student Project Report] (Submitted)

Vanshdeep, Pathania (2018) Effect of Spices in Enhancing the Bioaccesibility of Iron and Zinc in Cereal-Pulse Matrices. [Student Project Report] (Submitted)

Varadaraj, M. C. and Keshava, N. and Nirmala, Devi and Dwarakanath, C. T. (1992) Occurrence of Bacillus cereus and Other Bacillus Species in Indian Snack and Lunch Foods and Their Ability to Grow in a Rice Preparation. Journal of Food Science and Technology, 29 (6). pp. 344-347.

Varma, T. N. R. (1966) Protein-lipid interactions affecting the quality of protein foods. Journal of Food Science and Technology, 4. pp. 121-123.

Varsha, Singh (2018) Development of Products from Mahua Flower (Madhuca Longifolia). [Student Project Report] (Submitted)

Varun Reddy, G. (2015) Coconut Based Desserts. Masters thesis, University of Mysuru.

Vatsala, C. N. and Haridas Rao, P. (1994) Rapid determination of dry gluten by microwave. Cereal Chemistry, 71 (6). 635-636, 3 ref..

Veera Raghavan, R. (1968) Processed food industries in India. Masters thesis, Central Food Technological Research Institute.

Veerabhadra Rao, M. and Krishnamurthy, M. N. and Nagaraja, K. V. and Kapur, O. P. (1983) Gas chromatographic determination of menthol in mentholated sweets and panmasala. Journal of Food Science and Technology, 20 (3). 130-131, 6 ref..

Veerraju, P. and Vijayendra Rao, A. R. and Crown, J. K. (1981) Relationship of packaged foodstuff damage to the vibration parameters of the carrier. ISI Bulletin, 33 (4). 131-137, 8 ref..

Venkat Rao, S. and Daniel, V. A. and Panemangalore, M. and Tasker, P. K. and Paul Jayaraj, A. and Acharya, U. S. V. and Parthasarathy, L. and Narayana Rao, M. (1964) Studies on a processed protein food based on a blend of groundnut flour and full-fat soy flour fortified with essential amino acids, vitamins and minerals. III. Supplementary value to a maize tapioca. Journal of Nutrition and Dietetics, 1. pp. 8-13.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio. Food Science, 10. pp. 381-383.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part IV. Effect of partial replacement of rice on the value of poor rice diet. Food Science, 10. pp. 386-389.

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) An improved method for the estimation of uric acid in insect infested foodstuffs. Food Science, 8. pp. 121-122.

Venkat Rao, S. and Pantulu, A. J. (1957) The chemical composition of nutritive value of groundnut (peanut) and its products. Indian Oilseeds Journal, 1. pp. 322-329.

Venkat Rao, S. and Paul Jayaraj, A. and Bhagavan, R. K. and Sankaran, A. N. and Swaminathan, M. (1960) The effect of feeding diets containing insect - infested jowar on the growth and composition of blood and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 20 (5). pp. 135-142.

Venkat Rao, S. and Vijayalakshmi, D. and Kurien, S. and Prasannappa, G. and Chandrasekhara, H. N. and Swaminathan, M. and Chandrasekhara, M. R. (1976) Nutritive value of weaning foods and malted milk powder. Journal of Food Science and Technology, India, 13 (4). 209-213, 18 ref..

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1977) Wine yeasts and their fermentation products. Journal of Food Science and Technology, India, 14 (5). 227-228, 4 ref..

Venkatesh, K. V. L. and Mahadeviah, B. and Dhanaraj, S. and Mahadeviah, M. and Ananthakrishna, S. M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1983) Studies on packaging and storage of Sohan papri. Journal of Food Science and Technology, 20 (5). 209-213, 9 ref..

Venkatesh, K. V. L. and Raghavendra Rao, S. N. and Sridharamurthy, S. and Prabhakar, J. V. and Sen, D. P. and Desikachar, H. S. R. (1984) Shelf life studies on maize-based 'balahar'. Journal of Food Science and Technology, 21 (4). 199-203, 8 ref..

Venkatesh Murthy, K. (2006) Heat Transfer Studies of Equipments for Production of Indian Traditional Foods. PhD thesis, University of Mysore.

Venkateshwari, S. and Halami, P. M. and Vijayendra, S. V. N. (2010) Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans. Beneficial Microbes, 1 (2). pp. 159-164.

Venugopal, M. K. (1973) Chemistry and technology of guava and its products. Masters thesis, Central Food Technological Research Institute.

Vidya, Jangannavar (2018) Role of Fats and Oils on Functional and Nutritional Characteristics of Food. Masters thesis, Central Food Technological Research Institute.

Vijaya, H. R. and Nagaraja, K. V. and Manjrekar, S. P. (1979) Methods of estimation of sulphur dioxide in foods. Indian Food Packer, 33 (4). 58-70, 50 ref..

Vijayalakshmi, G. (2020) Preparation of Calcium and protein rich Cornflakes. [Student Project Report] (Submitted)

Vijayalakshmi, N. S. and Asha, M. R. and Prema, Viswanath and Indiramma, A. R. and Kumar, K. R. (2003) Storage characteristics of almond milk powder mix packaged in flexible and rigid containers. Journal of Food Science and Technology, 40 (3). 280-284 ; 14 ref..

Vijayanand, P. and Yadav, A. R. and Balasubramanyam, N. and Narasimham, P. (2000) Storage stability of guava fruit bar prepared using a new process. Lebensmittel Wissenschaft und Technologie, 33 (2). pp. 132-137.

Vijaykumar Desai, Shivalingsarj and Varadaraj, M. C. (2010) Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods. Journal of Food Science and Technology, 47 (5).

Vikas, Gupta and Vijayalakshmi, N. S. and Ashwini, B. and Anbarasu, K. (2010) Shelf Life Enhancement Of Coconut Burfi – An Indian Traditional Sweet. Journal of Food Quality, 33 (3). pp. 329-349.

Vinay, H. K. (2014) Development of a Simple Lc-Ms/Ms Method for the Analysis of Sulfonamides in Different Food Matrices. Masters thesis, University of Mysuru.

Vinod, S. Sharma (1982) Simultaneous preparation of filled milk and a low-fat desicated coconut. [Student Project Report] (Submitted)

Vinoy, Purushottam (1988) Heat sterilization glass containers for processed food products. Masters thesis, Central Food Technological Research Institution.

Vinoy, Purushottam and Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1992) Packaging of Some Fruit and Vegetable Products in Glass Containers. Journal of Food Science and Technology, 29 (6). pp. 368-370.

Vishal, Joshi (2008) A Survey of Trans Fatty Acid Content in Commercial Edible Fats & Confections. [Student Project Report]

Vishnu Shankar, Pandey (2014) Downstream processing of freshly harvested wet biomass of Spirulina and its application in new product preparation. [Student Project Report] (Submitted)

Viswa Teja, Musiki (2016) Milling intervention for the development of whole wheat flour (atta) for pasta making. [Student Project Report] (Submitted)

Vohra Rafique, Abdullabhai (1975) Preparation and properties of vermicelli noodles from maize and sorghum. [Student Project Report] (Submitted)

Y

Yagya, Saraswat (2021) A study on quality characteristics and anthocyanin content in black rice fortified wheat-based products. [Student Project Report] (Submitted)

Yash, Dixit (2012) Effect of Specific Additives on Rheological Behaviour of viscoelastic food. [Student Project Report] (Submitted)

Yogita, Bhatt (2022) Formulation of cereal-based breakfast mixes with modulated starch digestibility for regulation of hyperglycaemia. Doctoral thesis, Central Food Technological Research Institute.

Z

Zarkar Geeta, Chandrakantrao (2014) Development and quality evaluation of RTP oat based dhokla mix. [Student Project Report] (Submitted)

Zarkar Geeta, Chandrakantrao (2013) Processing of Oats and their Nutritional Benefits. Masters thesis, University of Mysore.

This list was generated on Thu Mar 28 20:08:39 2024 IST.