Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods"
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- 18 Processed foods (1732)
- 08 Food technology (1732)
- 600 Technology (1732)
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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)
Aarti Vikas, Patil (2023) Development of low sugar fruit bars and evaluation of their quality characteristics. [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, Singh (2002) Application of biosensors for quality assessment of food. Masters thesis, Central Food Technological Research Institute.
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.
Amaresh, C. (1997) Requirement of milk fat in infant formulations. Masters thesis, Central Food Technological Research Institute.
Amarinder Singh, Bawa (1973) Water activity in foods. [Student Project Report] (Submitted)
Amina, Shajudeen (2024) Development of ultra convenient product: tomato chutney slice. [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)
Amritha, Bhat (2001) Development of processed products from coconut. [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)
Angel Maria, T. J (2024) Development of nutritious vermicelli from extracted arrowroot powder. [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.
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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, P. (2005) Acidified foods in hermetically sealed containers : Food safety concerns and regulations. Masters thesis, Central Food Technological Research Institute.
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.
Bijay Kumar, Dash (1999) Use of rice bran for food purposes. Masters thesis, Central Food Technological Research Institute.
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.
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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.
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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..
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Dona Anne, Doloras (1972) Changes in sensory properties of some foods on protein enrichment. Masters thesis, Central Food Technological Research Institute.
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Edwin Chandrawarana, Kularatne (1970) Rice products. Masters thesis, Central Food Technological Research Institute.
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Farhana Shabnam, Rahman (2002) Nutritive value of breakfast cereal flakes. Masters thesis, Central Food Technological Research Institute.
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Fatima Shamim, B. (1998) Preparation of cereal based tortillas and related products. Masters thesis, Central Food Technological Research Institute.
Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.
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Garish Chander, Suri (1993) Role of water activity in the preservation of foods. Masters thesis, Central Food Technological Research Institute.
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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]
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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.
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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.
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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.
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Harapriya, Sahoo (2021) Development of cereal-millets-pulse based extruded product with fennel-based spice mix. [Student Project Report] (Submitted)
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Harish, Jelda (2009) Nutraceuticals in Cereal Milling Byproducts. Masters thesis, University of Mysore.
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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.
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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.
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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]
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Inchara, S (2024) Effect of starch complexes on sorghum noodle characteristics. [Student Project Report] (Submitted)
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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
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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.
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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.
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Judy Nishel, A. (2022) Instant Vegetable Biryani Mix – as a value added convenience formulation. [Student Project Report] (Submitted)
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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.
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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.
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Kwon, Y. J. (1982) Sausage formulations using beef with reference to oriental recipes. [Student Project Report] (Submitted)
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Lewis, Y. S. (1969) Studies on the chemistry of some Indian plant products. Doctoral thesis, Central Food Technological Research Institute.
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Maheswari, K. (2010) Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics. [Student Project Report]
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Mohamed Haaris, Khan (2018) Texturized Meat Products: A Technological Overview. Masters thesis, Central Food Technological Research Institute.
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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.
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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.
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