Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber"

Article

Ajila, C. M. and Prasada Rao, U. J. S. (2013) Mango peel dietary fibre: Composition and associated bound phenolics. Journal of Functional Foods. 444 -450.

Akitha Devi, M. K. and Sravan Kumar, Sandopu and Giridhar, P. (2018) High yield production of folates from soybean callus cultures in response to elicitors. 3 Biotech, 8. pp. 1-10.

Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.

Anudeep, Sandanamudi, and Prasanna, V. K. and Shruthi, M. Adya and Radha, C. (2016) Characterization of soluble dietary fiber from Moringa oleifera seeds and its immunomodulatory effects. International Journal of Biological Macromolecules, 91. pp. 656-662.

Ashwath Kumar, K. and Sudha, M. L. (2021) Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology, 58. pp. 2630-2640. ISSN 0022-1155

Chandrakala, Ravichandran and Ashutosh, Upadhyay and Venkatesh, Meda and Rastogi, N. K. and Zober Alam, Khan (2023) Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp. International Journal of Food Science and Technology, 58. pp. 2092-2103.

Chethan, M. Kumar and Rachappaji, K. S. and Nandini, Chilkunda D. and Sambaiah, Kari and Salimath, P. V. (2002) Modulatory effect of butyric acid—a product of dietary fiber fermentation in experimentally induced diabetic rats. Journal of Nutritional Biochemistry, 13. pp. 522-527.

Crassina, K. and Thanushree, M. P. and Stuti, Gupta and Aashitosh, A. Inamdar (2020) Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition. Journal of Food Science and Technology. ISSN 0022-1155

Dhanamjai, Penta and Priya, Mondal and Jagadish, Natesh and Meeran, Syed Musthapa (2021) Dietary bioactive diindolylmethane enhances the therapeutic efficacy of centchroman in breast cancer cells by regulating ABCB1/P-gp efflux transporter. Journal of Nutritional Biochemistry, 94. p. 108749. ISSN 0955-2863

Girish, T. K. and Pratape, V. M. and Prasada Rao, U. J. S. (2012) Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products. Food Research International, 46. pp. 370-377.

Gopinath, M. R. and Muralikrishna, G. and Niranjana, S. R. (2011) Effect of storage on redgram [Cajanus cajan (L.) Millsp] and greengram [Vigna radiata (L.) Wilczek] varieties with particular reference to carbohydrate composition. Archives of Phytopathology and Plant Protection, 44 (16). pp. 1609-1620.

Gopirajah, R. and Keshava Prakash, R. and Rajkumar, W. and Anandharamakrishnan, C. (2016) The glycemic response to fibre rich foods and their relationship with gastric emptying and motor functions: an MRI study. Food and Function, 7 (9). pp. 3964-3972.

Hameeda Banu, N. Itagi and Vasudeva, Singh (2012) Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and Technology, 49 (1). pp. 74-81. ISSN 0022-1155

Harsha, M. R and Serkad, V. and Chandra, Prakash and Shylaja, M. Dharmesh (2016) Modified pectic polysaccharide from turmeric (Curcuma longa):A potent dietary component against gastric ulcer. Carbohydrate Polymers, 138. pp. 143-155.

Indrani, D. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2015) Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram. Journal of Food Science and Technology, 52 (1). pp. 415-422. ISSN 0022-1155

Jamuna, J. Bhaskar and Mahadevamma, S. and Nandini, Chilkunda D. and Salimath, P. V. (2012) Banana (Musa sp. var. elakki bale) Flower and Pseudostem: Dietary Fiber and Associated Antioxidant Capacity. Journal of Agricultural and Food Chemistry, 60. pp. 427-432. ISSN 0021-8561

Jayalakshmi, S. and Kalpana, Platel (2016) Compromised zinc status of experimental rats as a consequence of prolonged iron & calcium supplementation. Indian Journal of Medical Research, 143. pp. 238-244.

Kanchana, S. and Shurpalekar, K. S. (1989) Effect of fibre and phytate of regional diet on the apparent absorption of zinc in rats. Nutrition Reports International, 39 (4). pp. 727-734.

Kumar, G Suresh and Vijayalakshmi, B. and Salimath, P. V. (2006) Effect of bitter gourd and spent turmeric on constituents of glycosaminoglycans in different tissues in streptozotocin induced diabetic rats. Molecular and Cellular Biochemistry, 286 (1-2). pp. 53-8. ISSN 0300-8177

Lakshminarayana, R. and Raju, M. and Krishnakantha, T. P. and Baskaran, V. (2006) Enhanced lutein bioavailability by lyso-phosphatidylcholine in rats. Molecular and Cellular Biochemistry, 281 (1-2). pp. 103-10. ISSN 0300-8177

Mahejibin, Khan and Bijina, J. Mathew (2021) Microalgae, Micronutrients, Relative osmotic fragility, RBC stability. Microorganisms, 9. p. 1292.

Manoj, G. and Thampi, B. S. H. and Leelamma, S. and Menon, P. V. G. (2001) Effect of dietary fiber on the activity of intestinal and fecal beta-glucuronidase activity during 1,2-dimethylhydrazine induced colon carcinogenesis. Plant Foods for Human Nutrition, 56 (1). 13-21, 22 ref..

Mukthamba, P. and Srinivasan, K. (2017) Dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Alliumsativum) alleviates oxidative stress in experimental myocardial infarction. Food Science and Human Wellness, 6. pp. 77-87.

Murthy, K. S. and Urs, M. K. (1985) Effect of Bengal gram (Cicer arietinum) proteins and lipids on serum and liver cholesterol levels in rats. Journal of Food Science and Technology, 22 (1). 54-56; 15 ref..

Nandini, C. D. and Salimath, P. V. and Sambaiah, K. (2002) Effect of dietary fibres on constituents of complex carbohydrates in streptozotocin induced diabetic rat tissues. Molecular and Cellular Biochemistry, 236 (1-2). pp. 133-8. ISSN 0300-8177

Nandini, Chilkunda D. and Sambaiah, Kari and Salimath, P. V. (2003) Dietary fibres ameliorate decreased synthesis of heparan sulphate in streptozotocin induced diabetic rats. Journal of Nutritional Biochemistry, 14. pp. 203-216.

Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.

Palanisamy, Bruntha Devi and Rajendran, Vijayabharathi and Sathyaseela, Sathyabama and Malleshi, N. G. (2014) Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. Journal of Food Science and Technology, 51 (6). pp. 1021-1040.

Pillai, M. G. and Thampi, B. S. H. and Menon, V. P. and Leelamma, S. (1999) Influence of dietary fiber from coconut kernel (Cocos nucifera) on the 1,2-dimethylhydrazine-induced lipid peroxidation in rats. Journal of Nutritional Biochemistry, 10 (9). 555-560, 28 ref..

Platel, K. and Shurpalekar, K. S. (1994) Resistant starch content of Indian foods. Plant Foods for Human Nutrition, 45 (1). pp. 91-5. ISSN 0921-9668

Prabhasankar, P. and Indrani, D. and Jyotsna, R. and Venkateswara Rao, G. (2004) Influence of enzymes on rheological,microstructure and quality characteristics of parotta—an unleavened Indian flat bread. Journal of the Science of Food and Agriculture, 84. pp. 2128-2134.

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..

Priyanka Rose, Mary and Sarma, Mutturi and Mukesh, Kapoor (2022) Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocolloids, 122. p. 107100. ISSN 0268-005X

Puneeth Kumar, A. and Shetty, A. K. and Salimath, P. V. (2006) Effect of dietary fiber and butyric acid on lysosomal enzyme activities in streptozotocin-induced diabetic rats. European Food Research and Technology, 222 (5-6). 692-696 ; 41 ref..

Puneeth Kumar, A. and Mallikarjun, Chougala and Nandini, C. D. and Salimath, P. V. (2010) Effect Of Butyric Acid Supplementation On Serum And Renal Antioxidant Enzyme Activities In Streptozotocin-Induced Diabetic Rats. Journal of Food Biochemistry, 34. pp. 15-30.

Puneeth Kumar, Adishesha and Nandini, Chilkunda D. and Salimath, P. V. (2011) Structural characterization of N-linked Oligosaccharides of Laminin from Rat Kidney: Changes during Diabetes and modulation by Dietary Fiber and Butyric acid. FEBS Journal, 278 . pp. 143-155.

Pushpa, S. Murthy and Madhava Naidu, M. (2012) Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products. Food Bioprocess Technology, 5 (3). pp. 897-903.

Raghavarao, K. S. M. S. and Raghavendra, S. N. and Rastogi, N. K. (2008) Potential of coconut dietary fiber. Coconut Journal, 51 (6). pp. 2-7.

Raghavendra, C. K. and Srinivasan, K. (2017) Accelerated Attenuation of Pre-formed Cholesterol Gallstones by Dietary Tender Cluster Beans (Cyamopsis tetragonoloba) in Mice. Indian Journal of Nutrition and Dietetics, 54 (2). pp. 127-148.

Raghavendra, S. N. and Ramachandra Swamy, S. R. and Rastogi, N. K. and Raghavarao, K.S.M.S. and Sourav, Kumar and Tharanathan, R. N. (2006) Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72 (3). pp. 281-286. ISSN 0260-8774

Rajini, P. S. and Muralidhara, S. and Krishnakumari, M. K. and Majumder, S. K. (1985) Protective effect of a few dietary fibres on Pirimiphos-methyl induced toxicity in albino rats. Nutrition Reports International, 32 (3). pp. 615-621.

Ramamurti, K. and Johar, D. S. (1963) Enzymatic digestion of fibre in coconut cake. Nature, 198. pp. 481-482.

Revanappa, S. B. and Salimath, P. V. (2010) Phenolic Acid Profiles and Antioxidant Activities of Different Wheat (Triticum Aestivum L.) Varieties. Journal of Food Biochemistry, 35 (3). pp. 759-775.

Sandeep, M. S. and Nandini, C. D. (2017) Influence of quercetin, naringenin and berberine on glucose transporters and insulin signalling molecules in brain of streptozotocin-induced diabetic rats. Biomedicine and Pharmacotherapy, 94. pp. 605-611.

Saraswathi, G. and Kanchana, S. and Shurpalekar, K. S. (1983) Estimation of dietary fibre of some selected Indian foods by different methods. Indian Journal of Medical Research, 77. 833-838; 15 ref..

Saraswathi, G. and Sundaravalli, O. E. and Shurpalekar, K. S. (1983) Physiological effects of dietary fibre of some Indian foods in rats. Qualitas Plantarum Plant Foods for Human Nutrition, 33 (1). pp. 243-249.

Savitha, Y.S. and Vasudeva, Singh (2011) Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling. LWT - Food Science and Technology, 44. pp. 2180-2184.

Sheetal, Gupta and Jyothi Lakshmi, A. and Manjunath, M. N. and Jamuna, Prakash (2005) Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. Lebensmittel-Wissenschaft und Technologie , 38. pp. 339-345.

Shivani, Tripathi and Pushpa, S. Murthy (2023) Coffee oligosaccharides and their role in health and wellness. Food Research International, 173. p. 113288. ISSN 0963-9969

Shruti, Pandey and Amudha, Senthil and Kahkasha, Fatema (2015) Effect of Hydrothermal Treatment on the Nutritional and Functional Properties of Husked and Dehusked Buckwheat. Journal of Food Processing and Technology, 6 (7). pp. 1-7.

Shubhra, Pande and Srinivasan, K. (2014) Weight Reducing Potential of Dietary Tender Cluster Beans (Cyamopsis tetragonoloba) in High-fat Fed Rats. Indian Journal of Nutrition and Dietetics, 51. pp. 236-251.

Siddharth, Priyadarshi and Madhava Naidu, M. (2019) A comparative study on nutritional, fatty acids, carotenoids, aroma and antioxidative characteristics of Microcarpum DC and Vulgare alef varieties of coriander foliage. Indian Journal of Traditional Knowledge, 18 (3). pp. 458-467.

Silanere, L. Mangala and Malleshi, N. G. and Mahadevamma, L. and Tharanathan, R. N. (1999) Resistant starch from differently processed rice and ragi (finger millet). European Food Research and Technology, 209. pp. 32-37.

Soma, G. and Mahadevamma, S. and Sudha, M. L. (2016) Characterisation of tea fiber and its utilisation as a functional ingredient in the preparation of biscuits. International Food Research Journal, 23 (6). pp. 2525-2533.

Sowbhagya, H. B. and Suma, P. F. and Mahadevamma, S. and Tharanathan, R. N. (2007) Spent residue from cumin - a potential source of dietary fiber. Food Chemistry, 104 (3). pp. 1220-1225.

Sravan Kumar, Sandopu and Manoj, Prabhakaran and Nimisha, Girish and Giridhar, P. (2016) Phytoconstituents and stability of betalains in fruit extracts of Malabar spinach (Basella rubra L.). Journal of Food Science and Technology, 53 (11). pp. 4014-4022. ISSN 0022-1155

Srinivas, H. and Srinivas, L. and Rao, P. B. R. (1972) Studies on effect of dietary ethionine on tissue acid mucopolysaccharides. Nutrition Reports International, 6 (3). pp. 145-156.

Subrahmanyan, V. and Swaminathan, M. and Narayana Rao, M. and Kantha, Joseph. (1961) Protein and amino acid requirements of infants, children and adults. Indian Journal of Pediatrics, 28. pp. 313-334.

Sudha, M. L. and Indumathi, K. and Sumanth, M. S. and Rajarathnam, S. and Shashirekha, M. N. (2015) Mango pulp fibre waste: characterization and utilization as a bakery product ingredient. Journal of Food Measurement and Characterization, 9 (3). pp. 382-388.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2014) Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves. Journal of Food Science and Technology, 51 (12). pp. 3785-3793. ISSN 0022-1155

Sudha, M. L. and Sushma, W. Eipeson and Hafeeza, Khanum and Madhava Naidu, M. (2015) Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread. Journal of Food Science and Technology, 52 (2). pp. 840-848. ISSN 0022-1155

Sudha, Saira and Gopala Krishna, A. G. and Asna, Urooj (2011) Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product. Journal of Food Science and Technology, 48 (4). pp. 478-483.

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Thesis

Ajaya Kumar, Shetty (2005) Studies on modulation of glycoconjugates during diabetes by dietary fibre and butyric acid with particular emphasis on mechanism of action. Doctoral thesis, Central Food Technological Research Institute.

Anusha, Jahagirdar (2018) Obesity and Thermogenesis: Molecules from dietary sources that convert white to brown adipose tissue. Doctoral thesis, AcSIR.

Deeptanshu, Srivastava (2009) Saponins and its Biological Actions with Special Reference to Fenugreek. Masters thesis, University of Mysore.

Haridas Rao, P. (1971) Wheat germ composition, nutritive value, stability and food use : Effect of heat treatment on the stability of wheat germ. Masters thesis, Central Food Technological Research Institute.

Kanchana, S (1985) Studies on the dietary fibre content of diets and its effect on the availability of nutrients. Doctoral thesis, Central Food Technological Reseach Institution.

Mahendranath, Gondi (2016) Effect of mango (Mangifera indica L.) peel on hyperglycemia and changes in crystallin during cataract formation in diabetic rats. Doctoral thesis, Central Food Technological Research Institute.

Ms, Nisha (2013) Recent Developments in High Fibre Bakery Products. Masters thesis, University of Mysore.

Ms., Sadiya (2012) Role and use of dietary fiber in milled grain products. Masters thesis, University of Mysore.

Priti, Kumari (2005) Health bakery products. Masters thesis, Central Food Technological Research Institute.

Puneeth Kumar, A. (2009) Studies on changes in Laminin in kidney during diabetic nephropathy and its modulation by dietary fiber and butyric acid. Doctoral thesis, Central Food Technological Research Institute.

Rachappaji, K. S. (2007) Studies on fermentation of dietary fibers to short chain fatty acids and effect of butyric acid on experimentally induced diabetic rats. PhD thesis, University of Mysore.

Raghunath Reddy, R. L. (2010) Biochemical studies on the anti-lithogenic effect of dietary fenugreek seeds. Doctoral thesis, Central Food Technological Research Institute.

Sandanamudi, Anudeep (2019) Moringa oleifera seed soluble fiber: it’s prebiotic and hypocholesterolemic implications. Doctoral thesis, University of Mysore.

Sathisha, U. V. (2010) Modulation of biological function of Galactin-3 by dietary galactin- inhibitors in in-vitro and in-vivo models. PhD thesis, University of Mysore.

Soujanya, K. V. (2018) Studies on the anti-aging potential of Dietary Supplement. Masters thesis, Academy of Scientific and Innovative Research.

Srikanta, B. M. (2010) Mechanism of Action of Multi–Potent Ulcer Blockers in In Vitro and In Vivo Models. PhD thesis, University of Mysore.

Student Project Report

Aastha, Bhattasana (2024) Combinatorial efficacy of dietary bioactives on breast cancer progression. [Student Project Report] (Submitted)

Aman, Kumar (2023) Development and characterization of banana fiber-based multi-functional acrogels incorporated with amine-functionalized graphene and alkali lignin for food packaging applications. [Student Project Report] (Submitted)

Ambiripuri, Rahul (2016) Processing of cereal grains for the production of high fibre sooji. [Student Project Report] (Submitted)

Aneena Kochukunju, V. (2024) Formulation of texture-modified foods and its nutritional profiling. [Student Project Report] (Submitted)

Arti, Awasthi (2017) Fractionation and Partial Characterization of Insoluble Dietary Fiber of Moringa Seeds. [Student Project Report] (Submitted)

Ashley, Thomas (2023) Development of a fibre rich energy bar for ameliorating constipation. [Student Project Report] (Submitted)

Aviva, Santhmayor (2016) Study on evaluation and standardization of nutritionally dense product made from the byproduct of wheat germ milling process. [Student Project Report] (Submitted)

Calvin, Gomes (2023) Characterization of dietary fiber from banana inflorescence: phytochemical composition, functional properties and prebiotic potential. [Student Project Report] (Submitted)

Deekshithgowda, C. P (2024) Extraction and physicochemical characterization of pearl millet bran oil. [Student Project Report] (Submitted)

Deeptanshu, Srivastava (2010) Fenugreek seed husk; A novel product and its use in the development of high fibre muffins. [Student Project Report] (Submitted)

Deeptanshu, Srivastava (2010) Fenugreek Seed Husk: A Novel Product and its use in the Development of High Fibre Muffins. [Student Project Report]

Hemamalini, Rao (1986) Studies on the development of high-fibre bakery products. [Student Project Report] (Submitted)

Janice Reyona, Vas (2019) Development of Baked Products using Dietary Carbohydrates. [Student Project Report] (Submitted)

Jyothi, G.M. (2009) Dietary Fiber in Coffee. [Student Project Report]

Jyotsna, Rai (2024) Application of Desiccated Coconut Powder in Extruded Millet Snacks for Dietary Fiber Enrichment. [Student Project Report] (Submitted)

Kalaiyarasi, A. (2010) Studies on Pasta Products incorporated with Unripe Banana (Nendran) Flour. [Student Project Report]

Krishnaveni, C. P. (2023) To study the effect of processing treatments on the dietary fiber content of barley. [Student Project Report] (Submitted)

Ms, Neha (2022) Extraction, Characterization and Functional Properties of Dietary Fibre from Banana Inflorescence. [Student Project Report] (Submitted)

Ms., Sadiya (2013) Influence Of Extraction Rate on Total Dietary Fiber Content of Refined Flour Streams and Production of Fiber Rich Product. [Student Project Report] (Submitted)

Neha, Gupta (2020) Quality characteristics of cupcakes with oats and psyllium husk as a bakery shortening replacer. [Student Project Report] (Submitted)

Niharika Sanjay, Singh (2017) Fibre Based Milk Products. [Student Project Report] (Submitted)

Nirmala, Metwal (2009) Development of fibre and omega fatty acids rich cookies. [Student Project Report] (Submitted)

Oormila, Chandrashekar (2001) Suitability of triticum dicoccum for diabetics. [Student Project Report] (Submitted)

Priti, Kumar (2006) Protein and fiber enrichment of biscuits and cookies with brewer's spent grain. [Student Project Report] (Submitted)

Pruthvi, Hegde (2024) Investigating the homeostasis of gut microbiome by dietary fibers from murraya koenigii. [Student Project Report] (Submitted)

Rashmi, P. (2007) Efficacy of Aoac Method in Dietary Fiber Analysis-An Assessment. [Student Project Report]

Snehlata, Vishwakarma (2022) Potentiation of glucose-stimulated insulin secretion from pancreatic β-cells by dietary food molecule. [Student Project Report] (Submitted)

Vaani, M. (2010) Influence of Fructooligosaccharides on Pasta Processing. [Student Project Report]

Vasant Arun, Deshmukh (2013) Effect of Processing on the Dietary Fibre Content of Amaranth Grain. [Student Project Report] (Submitted)

Vidyashree, M. R. (2019) Mushroom Processing: Retention of Vitamin D and Dietary Fibre. [Student Project Report] (Submitted)