Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods"

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Aishwarya, Jaiswal and Jyothi Lakshmi, A. (2022) Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies. Food Chemistry, 372. p. 131286.

Amrutha Kala, A. L. and Sabeena, K. and Havanur, Priya Pramod (2016) Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets. Journal of Food Science and Technology, 53 (4). pp. 2144-2147. ISSN 0022-1155

Anand, Prakash and Revathy, Baskaran (2018) Acerola, an untapped functional superfruit: a review on latest frontiers. Journal of Food Science and Technology, 55 (9). pp. 3373-3384. ISSN 0022-1155

Anikisetty, Maheswaraiah and Jagan Mohan Rao, L. and Akhilender Naidu, K. (2015) Anti-Platelet Activity of Water Dispersible Curcuminoids in Rat Platelets. Phytotherapy Research, 29. pp. 450-458.

Anjum, Khanam and Rashmi Kumkum , ChikkeGowda and Bhagya, Swamylingappa (2013) Functional and nutritional evaluation of supplementary food formulations. Journal of Food Science and Technology, 50 (2). pp. 309-316. ISSN 0022-1155

Ann Catherine, Archer and Prakash, M. Halami (2016) Probiotic Functional Food through Native Isolates of Lactobacillus delbrueckii: Immunomodulatory Potential. Indian Food Industry, 35 (2). pp. 31-34.

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, Das and Naveen, J. and Sreerama, Y. N. and Gnanesh Kumar, B. S. and Baskaran, V. (2021) Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit alpha-amylase, alpha-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat. Journal of Food Science and Technology. ISSN 0022-1155 (Submitted)

Arti, Pandey and Chauhan, V. S. and Haware, D. J. and Negi, P. S. (2018) Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage. Journal of Food Science and Technology, 55 (10). pp. 4330-4336. ISSN 0022-1155

Arun, Tapal and Gerd, E. Vegarud and Sreedhara, Ashoka and Prajna, Hegde and Shashikala, Inamdar and Purnima Kaul, Tiku (2016) In vitro human gastro-intestinal enzyme digestibility of globulin isolate from oil palm (Elaeis guineensis var. tenera) kernel meal and the bioactivity of the digest. RSC Advances, 6. pp. 20219-20229.

Arun, Tapal and Vegarud, G. E. and Sreedhara, Ashoka and Purnima Kaul, Tiku (2019) Nutraceutical protein isolate from pigeon pea (Cajanus cajan) milling waste by-product: Functional aspects and digestibility. Food and Function, 10. pp. 2710-2719.

Aruna, P and Praneeth, Juvvi and Chetana, R. and Singh, R. P. (2020) Development of ω-5 and antioxidant enriched bar with pomegranate seed powder. Journal of Food Processing and Preservation.

Asha, M. R. and Ravi, Ramaswamy and Swapna, Babu Rao Patil and Maya, Prakash (2014) Modified method for preparation of Halubai—an Indian traditional sweet. Journal of Food Science and Technology, 51 (4). pp. 743-749.

Ashwini Bellary, N. and Rastogi, N. K. (2016) Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Critical Reviews in Food Science and Nutrition, 56 (7). pp. 1126-1145.

Baby Latha, R. and Dr., Nasirullah (2013) Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying. Current Nutrition & Food Science, 9 (2). pp. 144-150.

Baby Latha, R. and Sukumar, Debnath and Sarmandal, C. V. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Lokesh, B. R. (2014) Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ. Journal of Food Science and Technology, 51 (1). pp. 124-129.

Baskaran, V. and Mahadevamma, L. and Balasubramanyam, N. and Malleshi, N. G. (2000) Moisture sorption isotherms of nutritious supplementary foods prepared from cereals and legumes for feeding rural mothers and children. European Food Research and Technology, 211. pp. 27-31.

Beerh, O. P. and Saxena, A. K. and Manan, J. K. (1984) Improvement of traditional method of manufacture of carrot murrabba. Indian Food Packer, 38 (4). pp. 59-63.

Bhagyalakshmi, N. and Thimmaraju, R. and Venkatachalam, L. and Chidambara Murthy, K. N. and Sreedhar, R. V. (2005) Nutraceutical applications of garlic and the intervention of biotechnology. Critical reviews in food science and nutrition, 45 (7-8). pp. 607-21. ISSN 1040-8398

Bhasker, K. and Praveen Kumar, Reddy and Arenahalli, N. Madhu and Prapulla, S. G. (2009) Comparative survival and evaluation of functional probiotic properties of spray-dried lactic acid bacteria. International Journal of Dairy Technology, 62 (2). pp. 240-248. ISSN 0014-2956

Bhatnagar, A. S. and Gopala Krishna, A. G. (2009) Nutraceuticals in Sesame Seeds and Oil —A Review. Beverage and Food World, 19.

Chakkaravarthi, A. and Nagaprabha, P. and Punil Kumar, H. N. and Baby Latha, R. and Suvendu, Bhattacharya (2014) Jilebi 3: Effect of frying conditions on physical characteristics. Journal of Food Science and Technology, 51 (5). pp. 865-874. ISSN 0021-8561

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi - An Indian traditional sweet: Attributes, manufacturing practices and scope for large scale production. Indian Food Industry. pp. 30-36.

Chakraborthy, S. and Bisht, H. C. and Agarwal, M. D. and Shah, N. K. (1985) Survey, standardisation, packaging and storage studies on sugar and jaggery based Gajak and Rewari. Journal of Food Science and Technology, 22 (4). pp. 258-262. ISSN 0022-1155

Chetana, R. and Aruna, P and Yella Reddy, S. (2015) Nutraceutical enriched Indian traditional chikki. Journal of Food Science and Technology, 52 (8). pp. 5138-5146. ISSN 0022-1155

Chethan, S. and Malleshi, N. G. (2007) Finger Millet Polyphenols: Characterization and their Nutraceutical Potential. American Journal of Food Technology, 2 (7). pp. 582-592.

Date, W. B. and Bhatia, D. S. and Subrahmanyan, V. (1955) Studies on the shelf-life of besan wadi - an Indian sweet. Bulletin of Central Food Technological Research Institute, 5 (2). pp. 23-25.

Date, W. B. and Lewis, Y. S. and Johar, D. S. and Bhatia, D. S. (1958) Studies on the preparation and preservation of rasagollas. Food Science, 7 (8). pp. 217-223.

Deepak, T. S. and Jayadeep, A. (2022) Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals. Food Technology and Biotechnology, 60 (1). pp. 109-120. ISSN 1330-9862

Dwarakanath, C. T. and Srikanta, S. (1977) Studies on the microbiological quality of traditional Indian sweetmeat products. Journal of Food Science and Technology, 14 (5). pp. 201-204.

GirishKumar, B. and Prapulla, S. G. (2013) Evaluation of functional aspects of Lactobacillus fermentum CFR 2195 isolated from breast fed healthy infants’ fecal matter. Journal of Food Science and Technology, 50 (2). pp. 360-366. ISSN 0022-1155

Guggalada Govardhana, Yadav and Manasa, V. and Hosakatte Niranjana, Murthy and Ajay, W. Tumaney (2023) Chemical composition and nutraceutical characterization of Balanites roxburghii seed oil. Journal of Food Composition and Analysis, 115. p. 104952. ISSN 0889-1575

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 ,

Haridas Rao, P. (1993) Healthy bakery products. Indian Miller, 23 (6). pp. 9-18.

Heena, Pahwa and Kunal, Sharan (2022) Food and nutrition as modifiers of the immune system: A mechanistic overview. Trends in Food Science and Technology, 123. pp. 393-403.

Hemakumar, C. and Shylaja, M. Dharmesh and Singh, R. P. (2020) Effect of Various Nutraceuticals on Oncoprotein Heparan Sulfatase-2 Activity in Breast Cancer Cell Line. Indian Journal of Nutrition and Dietetics, 57 (2). pp. 127-141.

Hemavathy, J. and Ramanna, B. R. and Potty, V. H. (1974) Studies on commercial burfi preparations. Some preliminary observations. Indian Food Packer, 28 (3). pp. 25-30.

Indrani, D. and Jyothsna Rao, S. and Udaya Sankar, K. and Venkateswara Rao, G. (2000) Changes in the physical-chemical and organoleptic characteristics of parotta during storage. Food Research International, 33. pp. 323-329.

Iyengar, J. R. and Jagtiani, J. K. and Bhatia, D. S. (1960) Studies on the shelf-life of peanut candies. Food Science, 9. pp. 43-45.

Jagadish, N. and Priya, Mondal and Dhanamjai, Penta and Abdul Ajees, Abdul Salam and Meeran, Syed Musthapa (2021) Culinary spice bioactives as potential therapeutics against SARS-CoV-2: Computational investigation. Computers in Biology and Medicine, 128. p. 104102.

Jagtiani, J. K. and Iyengar, J. R. and Kapur, N. S. (1960) Studies on the preparation and preservation of rasagollas. Food Science, 9. pp. 46-47.

Jayadeep, A. and Malleshi, N. G. (2011) Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation. CyTA - Journal of Food, 9 (1). pp. 82-87.

Jyothirmayi, T. and Prabhakara Rao, P. G. and Prabhavathy Manda, Babu, and Satyanarayana, A. (2012) Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products. Journal of Scientific and Industrial Research, 71 (12). pp. 788-793.

Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) Studies on the nutritive value of idli fortified with Indian multipurpose food. Journal of Scientific and Industrial Research, 20C. pp. 269-272.

Keshava, N. and Venkatasubbaiah, P. and Dwarakanath, C. T. (1987) Microbial evaluation of milk based sweets and butter. Arogya, 13 (1). pp. 55-58.

Krishna, G. A. and Prakash, V. (2001) Functional foods-The IPR angle. Journal of Intellectual Property Rights, 6 (4). pp. 286-291.

Lokesh, B. R. and Sugasini, D. (2015) Docosahexaenoic acid: A wonder nutraceutical posing challenge for Food Technologists. Indian Food Industry, 34 (1). pp. 50-51.

Lulla, B. S. and Johar, D. S. and Subramanyan, V. (1960) Preparation of predigested protein foods. Proceedings of the symposium on Proteins, Mysore, August. pp. 307-311.

Madhu, A. N. and Awasthi, Sharda Prasad and Bhasker, K. and Praveen Kumar, Reddy and Prapulla, S. G. (2011) Impact of Freeze and Spray Drying on the Retention of Probiotic Properties of Lactobacillus fermentum: An in vitro Evaluation Model. International Journal of Microbiological Research, 2 (3). pp. 243-251.

Madhubalaji, C. K. and Sarat Chandra, T. and Chauhan, V. S. and Sarada, R. and Sandeep, N. Mudliar (2020) Chlorella vulgaris cultivation in airlift photobioreactor with transparent draft tube: effect of hydrodynamics, light and carbon dioxide on biochemical profile particularly w-6/w-3 fatty acid ratio. Journal of Food Science and Technology, 57 (3). pp. 866-876. ISSN 0022-1155

Mahejibin, Khan and Nakkeeran, E. and Umesh Kumar, S. (2013) Potential Application of Pectinase in Developing Functional Foods. Annual Review of Food Science and Technology, 4. pp. 21-34.

Manasa, V. and Vaishnav, Salony R. and Ajay, W. Tumaney (2021) Physicochemical characterization and nutraceutical compounds of the selected spice fixed oils. Journal of Food Science and Technology, 58. pp. 3094-3105. ISSN 0022-1155

Manikanta, V. and Kumara, S. S. and Harsha, P. and Manilal, P. (2012) Regional Food Diversity Of Traditional Indian Cuisines - A Perspective Based On The Database Of Indian Cuisines. Information Studies, 18 (3). pp. 177-188.

Meena Kumari, P. and Muthukumar, S. P. (2019) Butyrate as a potential preventive therapy for obesity. Indian Journal of Nutrition and Dietetics, 56 (4). pp. 439-454.

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

Mouliswar, P. and Soma, Kurien. and Daniel, V. A. and Malleshi, N. G. and Venkat Rao, S. (1993) In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction. Journal of Food Science and Technology, 30 (1). pp. 36-39.

Murali, Krishnan and Prabhasankar, P. (2012) Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food. Critical reviews in Food Science and Nutrition, 52. pp. 9-20. ISSN 1040-8398

Namratha Pai, Kotebagilu and Shrutika, Umralkar and Lohith, Mysuru Shivanna and Indrani, D. and Asna, Urooj (2022) Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts. Journal of Food Science and Technology, 59 (8). pp. 2992-3001. ISSN 0022-1155

Nasirullah, Dr. and Jeyarani, T. and Rakshitha, D. (2009) Isolation and antioxidant efficacy of nutraceutical concentrates from sesame and flax seed oils. Journal of Food Science and Technology, 46 (1). pp. 66-69.

Naveen, J. and Revathy, Baskaran and Baskaran, V. (2021) Profiling of bioactives and in vitro evaluation of antioxidant and antidiabetic property of polyphenols of marine algae Padina tetrastromatica. Algal Research, 55. p. 102250.

Nimisha, Sarah Mathew and Muthukumar, S. P. and Bettadaiah, B. K. and Negi, P. S. (2022) Efficacy of a functional food ingredient from Ensete superbum Roxb. Cheesman peel in reducing the severity of ulcerative colitis in a murine model. Food and Function, 13. pp. 3732-3745.

Nithya, V. and Muthukumar, S. P. and Prakash, M. Halami (2012) Safety Assessment of Bacillus licheniformis Me1 Isolated from Milk for Probiotic Application. International Journal of Toxicology, 31 (3). pp. 228-237.

Nivas Manohar, Desai and Stanley, Joseph Gilbert and Pushpa, S. Murthy (2019) Green coffee nanoparticles: optimization, in vitro bioactivity and bio-release property. Journal of Microencapsulation Micro and Nano Carriers.

Omotade, R. Ogunremi and Renu, Agrawal and Abiodun, I. Sanni (2015) Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32. Food Science and Nutrition, 3 (6). pp. 486-494.

Pallavi, B. V. and Chetana, R. and Ravi, R. and Yella Reddy, S. (2015) Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of Food Science and Technology, 52 (3). pp. 1663-1669. ISSN 0022-1155

Pallavi, B. V. and Chetana, R. and Yella Reddy, S. (2014) Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet. Journal of Food Science and Technology, 51 (1). pp. 158-162.

Prabhakara Rao, P. G. and Narsing Rao, G. and Sathiya Mala, K. and Balaswamy, K. and Akula, Satyanarayana (2013) Preparation and storage stability of flaxseed chutney powder, a functional food adjunct. Journal of Food Science and Technology, 50 (1). pp. 129-134. ISSN 0022-1155

Pradeep, P. M. and Jayadeep, A. and Manisha, Guha and Vasudeva, Singh (2014) Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran. Journal of Cereal Science, 60. pp. 187-192.

Pradeep, S. R. and Manisha, Guha (2011) Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts. Food Chemistry, 126. pp. 1643-1647.

Prakash, M. and Ravi, R. and Sathish, H. S. and Shyamala, J. C. and Shwetha, M. A. Ashwini and Rangarao, G. C. P. (2005) Sensory And Instrumental Texture Measurement Of Thermally Processed Rice. Journal of Sensory Studies, 20 (5). pp. 410-420.

Prapulla, S. G. and Subhaprada, V. and Karanth, N. G. (2000) Microbial production of oligosaccharides: a review. Advances in Applied Microbiology, 47. pp. 299-343. ISSN 0065-2164

Prasad, P. and Anjali, P. and Sreedhar, R. V. (2021) Plant-based stearidonic acid as sustainable source of omega-3 fatty acid with functional outcomes on human health. Critical Reviews in Food Science and Nutrition, 61 (10). pp. 1725-1737. ISSN 1549-7852

Prasad, P. and Sreedhar, R. V. (2020) Identification and functional characterization of Buglossoides arvensis microsomal fatty acid desaturation pathway genes involved in polyunsaturated fatty acid synthesis in seeds. Journal of biotechnology, 308. pp. 130-140. ISSN 0168-1656

Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2014) Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions. Grasas Y Aceites, 65 (2). pp. 1-12.

Radhika, B. and Padmapriya, B. P. and Chandrashekar, A. and Keshava, N. and Varadaraj, M. C. (2001) Detection of Bacillus cereus in foods by colony hybridization using PCR-generated probe and characterization of isolates for toxins by PCR. International Journal of Food Microbiology, 74. pp. 131-138.

Raghavendra, P. and Ushakumari, S. R. and Prakash, M. Halami (2011) Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods. Beneficial Microbes, March ; 2(1):, 2 (1). pp. 57-61.

Rahul, Gopalam and Manasa, V. and Salony Raghunath, Vaishnav and Palak, Daga and Ajay, W. Tumaney (2022) Profling of Lipids, Nutraceuticals, and Bioactive Compounds Extracted from an Oilseed Rich in PUFA. Plant Foods for Human Nutrition, 77. pp. 98-104. ISSN 0921-9668

Rajendran, S. and Godavari Bai, S. and Narasimhan, K. S. (1993) Fumigation of Jamun Ready-Mix. Journal of Food Science and Technology (India), 30 (3). pp. 226-228.

Ramesh, A. (2006) Challenges in machinery design for heritage foods of India. Indian Food Industry, 25 (6). pp. 78-82.

Ramesh Yadav, A. and Rekha, M. N. and Chauhan, A. S. and Ramteke, R. S. (2004) Ready to Eat Snack from Fruits. Journal of Rural Technology, 1 (4). pp. 174-177.

Rani, P. Shobha and Renu, Agrawal (2007) Volatile Compounds of Therapeutic Importance Produced by Leuconostoc paramesenteroides, a Native Laboratory Isolate. Turkish Journal of Biology, 31. pp. 35-40.

Ravi, R. and Maya, Prakash and Rajalakshmi, D. (2002) Relationship between sensory and texture measurement of jamun and positioning of jamun samples. Journal of Sensory Studies, 17 (1). 29-41, 13 ref..

Ravikumar, Hosamani and Saraf, R. Ramesh and Dr., Muralidhara (2010) Attenuation of Rotenone-Induced Mitochondrial Oxidative Damage and Neurotoxicty in Drosophila melanogaster Supplemented with Creatine. Neurochemical Research, 35. pp. 1402-1412.

Saarika Pothuvan, Kunnummal and Nidhi, Sori and Mudassir Azeez, Khan and Mahejibin, Khan (2024) Plant‑Based Nutraceutical Formulation Modulates the Human Gut Microbiota and Ferulic Acid Esterase Activity During In Vitro Fermentation. Current Microbiology, 81 (3). pp. 1-14.

Sachin, R. Adsare and Ashwini Bellary, N. and Sowbhagya, H. B. and Revathy, Baskaran and Maya, Prakash and Navin, K. Rastogi (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175. pp. 24-32.

Sajan, C. Achi and Prakash, M. Halami (2019) In Vitro Comparative Analysis of Probiotic and Functional Attributes of Indigenous Isolates of Bifidobacteria. Current Microbiology, 76. pp. 304-311.

Sampurna, S. and Yella Reddy, S. (2011) Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods. Food Science and Technology Research, 17 (3). 219 -226.

Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2003) Microbial production of fructooligosaccharides. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 5 (3). pp. 313-318.

Saravanan, Kandasamy and Aradhya, S. M. (2011) Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome). Food and Function, 1. pp. 603-610.

Sathiya Mala, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Sathyanarayana, A. (2015) Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts. Indian Journal of Traditional Knowledge, 14 (1). pp. 118-123.

Sathya, T. A. and Mahejibin, Khan (2014) Diversity of Glycosyl Hydrolase Enzymes from Metagenome and Their Application in Food Industry. Journal of Food Science, 79 (11). R2149-R2156.

Sattigeri, V. D. and Ramesh Kumar, P. and Prakash, V. (2018) Science-based regulatory approach for safe nutraceuticals. Journal of the Science of Food and Agriculture. pp. 1-4. ISSN 0022-5142

Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. and Sehgal, R.C. and Beerh, O. P. (1992) Gurdani - an Indian traditional sweet: optimum recipe for its preparation. Journal of Food Science and Technology (India), 29 (5). pp. 273-275.

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Shaik Akbar, Basha and Prasada Rao, U. J. S. (2017) Bioactivities of fractions obtained from green gram (Vigna radiata) milled by-products. Food Bioscience, 19. pp. 134-141.

Sharanappa, T. and Chetana, R. and Suresh Kumar, G. (2016) Evaluation of genotypic wheat bran varieties for nutraceutical compounds. Journal of Food Science and Technology, 53 (12). pp. 4316-4324. ISSN 0022-1155

Shashidhar, G. M. and Giridhar, P. and Manohar, B. (2015) Functional polysaccharides from medicinal mushroom Cordyceps sinensis as a potent food supplement: extraction, characterization and therapeutic potentials – a systematic review. RSC Advances, 5. pp. 16050-16066.

Shashidhar, M. G. and Giridhar, P. and Udaya Sankar, K. and Manohar, B. (2013) Bioactive principles from Cordyceps sinensis: A potent food supplement – A review. Journal of Functional Foods, 5 (3). pp. 1013-1030.

Shashirekha, M. N. and Mallikarjuna, S. E. and Rajarathnam, S. (2015) Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables. Critical Reviews in Food Science and Nutrition, 55. pp. 1324-1339.

Shashirekha, M. N. and Shylaja, M. Dharmesh and Shivaleela, V. Bhimangouder and Mallikarjuna, S. E. and Rajarathnam, S. (2014) Health and Wellness Product from Mangosteen (Garcinia mangostana L.) Rind: Bioactive Potentials. International Journal of Biotechnology for Wellness Industries, 3. pp. 111-120.

Sheema, Faiza and Dr., Nasirullah and Sukumar, Debnath (2016) Molecular Finger Printing of Nutra‑Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium. Journal of the American Oil Chemists' Society, 93. pp. 1301-1310. ISSN 0003-021X

Shipra, Tiwari and Chetana, R. and Shashikala, P. and Sakina, Khatoon (2014) Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines. Journal of Food Science and Technology, 51 (1). pp. 136-141. ISSN 0021-8561

Shivli, Srivastava and Suresh, D. Sakhare and Indrani, D. (2014) Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics. Journal of Texture Studies, 45. pp. 452-461. ISSN 0022-4901

Shreelakshmi, S. V. and Nazareth, Maria Sheeba and Matam, Pradeep and Darshan, Dorairaj and Nandini, P. Shetty (2022) Chemometric evaluation of functional components and anti-quorum sensing activity of mulberry leaves from Indian cultivars: a potential contribution to the food industry. Journal of the Science of Food and Agriculture, 102. pp. 567-574. ISSN 0022-5142

Shubha, J. R. and Praveena, Bhatt (2021) Functional attributes of polyphenol-rich Woodfordia fruticosa extract: An active ingredient in traditional Indian medicine with nutraceutical potential. Journal of Herbal Medicine, 29. p. 10048.

Sila, Bhattacharya and Narasimha, H. V. (1999) Characterization of papad from different blends of cereals with blackgram. Journal of Food Quality, 22 (2). 157-166 ; 8 ref..

Silpa, Vijay and Sruthi, Vikraman and Priyanka Rose, Mary and Chauhan, A. S. and Mukesh, Kapoor (2021) Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies. Journal of Food Processing and Preservation.

Sravan Kumar, Sandopu and Manasa, V. and Ajay, W. Tumaney and Bettadaiah, B. K. and Sachin, R. Chaudhari and Giridhar, P. (2020) Chemical composition, nutraceuticals characterization, NMR confirmation of squalene and antioxidant activities of Basella rubra L. seed oil. RSC Advances, 10. pp. 31863-31873.

Sridhar, B. S. and Manohar, B. (2001) Optimization of the continuously extruded unleavened flat bread(chapati) process. European Food Research and Technology, 212. pp. 477-486.

Srinivasan, K. (2018) Cumin (Cuminum cyminum) and black cumin (Nigella sativa) seeds: traditional uses, chemical constituents, and nutraceutical effects. Food Quality and Safety. pp. 1-16.

Srinivasan, K. (2008) Reason to season: Spices as functional food adjuncts with multiple health effects. Indian Food Industry. pp. 36-47.

Sruthi, P. and Madhava Naidu, M. (2023) Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization. Food Chemistry Advances, 3. p. 100390.

Subrahmanyan, V. and Lulla, B. S. and Narayana Rao, M. and Johar, D. S. and Swaminathan, M. (1957) Investigations on the medicinal properties of banana. Part 1. The chemical composition and nutritive value of banana. Annals of Biochemistry and Experimental Medicine, 17 (5). pp. 155-160.

Sunil, L. and Prakruthi, Appaiah and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Preparation of food supplements from oilseed cakes. Journal of Food Science and Technology, 52 (5). pp. 2998-3005.

Suresh, P. V. (2021) Nutraceutical potential of seaweeds. Indian Food Industry, 3 (5). pp. 23-37.

Suresh Kumar, G. and Gopala Krishna, A. G. (2015) Studies on the nutraceuticals composition of wheat derived oils wheat bran oil and wheat germ oil. Journal of Food Science and Technology, 52 (2). pp. 1145-1151. ISSN 0022-1155

Suresh Kumar, G. and Swathi, R. and Gopala Krishna, A. G. (2014) Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran. International Journal of Food Sciences and Nutrition, 65 (3). pp. 327-334.

Syed Noeman, Taqui and Mohan, C. S. (2021) Sustainable Adsorption Method for the Remediation of Crystal Violet Dye Using Nutraceutical Industrial Fenugreek Seed Spent. Applied Sciences, 11. p. 7635.

Vasudevan, Sekar and Venkateish, V. P. and Vani, Vijay and Annapoorna, B. R. and Nivya, Vijayan and Madan Kumar, P. (2024) Inhibition of hepatic stellate cell activation by nutraceuticals: an emphasis on mechanisms of action. Journal of Food Science and Technology, 61 (11). pp. 2046-2056. ISSN 0022-1155

Veeranna, H. and Dinta, Sebastian and Juvvi, P. and Roopa, B. S. and Venkatesh Murthy, K. and Chetana, R. (2021) Functional hard-boiled candy formulation employing Plackett Burman design. Indian Journal of Traditional Knowledge, 20 (1). pp. 230-236.

Venkat Rao, S. (1991) Role of speciality foods for meeting nutritional requirements. Indian Food Industry, 10 (4). pp. 22-24.

Venkatasubbaiah, P. and Dwarakanath, C. T. (1985) Microbiological quality and growth of Staphylococcus aureus in liquid type of traditional Indian sweets. Journal of Food Science and Technology, 22 (6). 394-397, 9 ref..

Venkatesh, K. V. L. and Dhanaraj, S. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadevaiah, M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1984) Effect of packaging on quality of Sohan Halwa during storage. Journal of Food Science and Technology, 21 (3). 167-171, 8 ref..

Venkatesh, K. V. L. and Prabhakar, J. V. and Sen, D. P. (1982) Analysis of 'Sohan halwa' and 'Sohan Papri'. Indian Food Packer, 36 (5). 52-55, 3 ref..

Vidya Laxme, B. and Rovetto, A. and Grau, R. and Renu, Agrawal (2014) Synergistic effects of probiotic Leuconostoc mesenteroides and Bacillus subtilis in malted ragi (Eleucine corocana) food for antagonistic activity against V. cholerae and other beneficial properties. Journal of Food Science and Technology, 51 (11). pp. 3072-3082. ISSN 0022-1155

Vishwanath, S. Vallabha and Indira, T. N. and Jyothi Lakshmi, A. and Radha, C. and Purnima Kaul, Tiku (2015) Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients. Journal of Food Science and Technology, 52 (12). pp. 8252-8259. ISSN 0022-1155

Walde, S. G. and Shivangi, Verma and Mahejibin, Khan and Mishra, B. N. (2023) Studies on efect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar). Journal of Food Science and Technology, 60 (2). pp. 528-53. ISSN 0022-1155

Yella Reddy, S. and Prabhakar, J. V. (1994) Effect of Ingredients and Processing Conditions on Fat Absorption and Texture of Mysorepak. Journal of Food Science and Technology, 31 (1). pp. 44-48. ISSN 0022-1155

Yella Reddy, S. and Prabhakar, J. V. (1994) Effect of ingredients and processing conditions on fat absorption and texture of mysorepak. Journal of Food Science and Technology, 31 (1). 44-48, 5 ref.. ISSN 0022-1155

Yogita, Bhatt and Jyothi Lakshmi, A. (2022) Effect of processing treatments on digestibility and physicochemical properties of ready-to- cook breakfast mixes. Journal of Food Processing and Preservation, 46. e16324.

Book

Neeser, Jean Richard and Bruce German, J. (2004) Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals. Marcel Dekker, USA. ISBN 0-8247-4722-4

Shahidi, Fereidoon and Naczk, Marian (2004) Phenolics in Food and Nutraceuticals. CRC Press, Boca Raton.

Thesis

Aishwarya, Jaiswal (2022) Enhancing the bioavailability of micronutrients in complementary foods through technological intervention. Doctoral thesis, Central Food Technological Research Institute.

Akalya, S. (2005) Nutraceuticals from non spice and non-herbal commodities. Masters thesis, Central Food Technological Research Institute.

Anju, Elizabath (2019) Functional foods and the role of wild edible fruits in functional beverages. Masters thesis, Academy of Scientific & Innovative Research.

Annie Suhasini, Wesley (1994) Studies on malting of wheat and development of health foods based on malted wheat. Doctoral thesis, Central Food Technological Research Institute.

Anuradha, K. (2007) Vanilla, science of its cultivation, processing and nutraceutical values. Masters thesis, Central Food Technological Research Institute.

Anwesha, Sarkar (2005) Utilization of Industrial By-Product for the Development of A Nutraceutical Protein Hydrolysate. Masters thesis, University of Mysore.

Arpita, Das (2022) Cereal and herbal based functional food and its hypoglycemic effect on molecular targets. Doctoral thesis, Central Food Technological Research Institute.

Arun, Tapal (2019) Oil palm (Elaeis guineensis var. tenera) kernel globulin: Characterization and evaluation of its nutraceutical property. Doctoral thesis, University of Mysore.

Aruna, Kumar (2005) Use of alternative sweeteners in selected Indian traditional sweets. Masters thesis, Central Food Technological Research Institute.

Ashrafi, Hossain (2018) Effect of processing of maize on nutraceutical properties and development of functional foods. Doctoral thesis, AcSIR.

Ashwini, N. Bellary (2015) Development of functional foods by impregnation of bioactive compounds in solid food matrix. PhD thesis, University of Mysore.

Chethan, S. (2008) Finger millet (Eleusine coracana) polyphenols and their nutraceutical potential. PhD thesis, University of Mysore.

Deepak, T. S. (2023) Functional food ingredients from selected maize (Zea mays L.) wet milling by-products. Doctoral thesis, Central Food Technological Research Institute.

Greeshma, M. (2017) Nutraceutical modulation of manganese-induced neurodegeneration in animal models. Doctoral thesis, Academy of Scientific and Innovative Resarch.

Harshavardhan Reddy, A. (2012) Functional properties of elephant-foot yam (Amorphophallus paeoniifolius (Dennst.)Nicolson). PhD thesis, University of Mysore.

Hasitha, Pynam (2019) Modulation of Inflammation Mediated Cancer by Selected Dietary Components and their Mechanism of Action Using In Vitro and In Vivo Models. Doctoral thesis, University of Mysore.

Hemamalini, Rao (1985) Packaging and storage aspects of convenience foods. Masters thesis, Central Food Technological Research Institute.

Indhurathna, Swaminathan (2018) Quality assessment and development of specialty foods from folk medicinal rice cultivars – Kabirajsal and Kalabhatt. Doctoral thesis, AcSIR.

Kavitha, C. (2003) Common Indian functional ingredients with therapeutic benefits for processed foods. Masters thesis, Central Food Technological Research Institute.

Kavitha Bai, S. (2021) Edible plant sources to boost immunity. Masters thesis, Central Food Technological Research Institute.

Khushvantsinh, P. Rathod (2014) Recent Advances in Traditional Indian Sweetmeats. Masters thesis, University of Mysuru.

Madhusudhana Reddy, K (1999) Phytochemicals as nutraceuticals. Masters thesis, Central Food Technological Research Institute.

MaithriHegde, V. (2021) A review on the feasibility of colostrum as a functional food component for geriatric formulations. Masters thesis, Central Food Technological Research Institute.

Mannah, C. O. (1978) Traditional legume-based foods. Masters thesis, Central Food Technological Research Institute.

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

Mercy Rani, S. (2019) Development of Modified Vegetable Oil Based Functional Food. Masters thesis, Central Food Technological Research Institute.

Mishra, S. (2005) Nutraceuticals and Indian traditional foods. Masters thesis, Central Food Technological Research Institute.

Mohan, A. Dhale (2007) Physiology of Monascus Purpureus in relation to Metabolite Production and Application as Functional Food. PhD thesis, University of Mysore.

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

Mr., Rajpal (2011) Development and quality evaluation of shelf stable texturized chicken and egg based spread. Masters thesis, University of Mysore.

Ms., Santoshi (2018) Review on Wheat Based Traditional Confectionery Products. Masters thesis, Central Food Technological Research Institute.

Namrata Jagdeo, Varkekar (2020) Processing of Parkia biglandulosa W. & A. for traditional food formulations of Manipur: evaluation of nutritional quality and storage stability. Doctoral thesis, Central Food Technological Research Institute.

Neha, Singh (2010) Nutritional significance and nutraceutical potentials of millets and pseudo cereals. Masters thesis, University of Mysore.

Nisha, A. (2009) Biotechnological Studies for the Production of Arachidonic Acid from Mortierella Alpina. PhD thesis, University of Mysore.

Padamini, Singh (2018) Diet and Insomnia: Implications of functional foods and food components. Masters thesis, Central Food Technological Research Institute.

Palak, Daga (2022) Isolation, characterization and nutraceutical profiling of fixed oil from Indian spices. Doctoral thesis, Central Food Technological Research Institute.

Pasricha, S. (2005) Role of nutraceuticals phytoceuticals in health foods. Masters thesis, Central Food Technological Research Institute.

Pavithra, K. (2017) Characterization and Bio-functional applications of mucilage from cladode and pectin from fruit of Opuntia dillenii (Ker-Gawl) Haw. Doctoral thesis, University of Mysuru.

Pavithra, V. (2018) Nutritional Supplement for Enhancing the Endurance Potential in Animal Model. Masters thesis, Academy of Scientific and Innovative Research.

Prabhjot Kaur, Sabharwal (2011) Recovery, purification and application of natural antioxidants nutraceuticals from oilseed/nuts and by-products. Masters thesis, University of Mysore.

Prabhjot Kaur, Sabharwal (2010) Oilseeds nut based natural antioxidants and nutraceuticdals - present status and their role in functional foods. Masters thesis, University of Mysore.

Pragya, Dwivedi (2013) Research and Developments in Wheat Based Traditional Sweet Products. Masters thesis, University of Mysore.

Prasansa, Kumari (2017) Fruit Bars Incorporated with Cereals/Millets. Masters thesis, Central Food Technological Research Institute.

Prashanth, S. (2006) Nutraceuticals from less utilized fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Praveen Kumar, Reddy K. B. (2007) Effect of Drying Processes on Viability and Selected Functional Properties of Probiotic Lactic Acid Bacteria. UNSPECIFIED thesis, University of Mysore.

Pravin, Kumar (2007) Nutraceutical carriers and their applications in food formulations and processing. Masters thesis, Central Food Technological Research Institute.

Priya Prakash, Sharma (2023) Thermogenic properties of nutraceuticals from Indian marine brown algae in obese mouse. Doctoral thesis, Central Food Technological Research Institute.

Priyanka, Gupta (2005) Fruit Bars: A Vehicle for Delivery Of Nutraceuticals (Protein Hydrolysates). Masters thesis, University of Mysore.

Pulkit, Tyagi (2021) Effect of processing on millet Nutraceuticals. Masters thesis, Central Food Technological Research Institute.

Raj, Nair (1974) Therapeutic foods. Masters thesis, Central Food Technological Research Institute.

Rajani, J. (2011) Preparation of sugar free and nutraceutical enriched carrot halwa. Masters thesis, University of Mysore.

Rashmi, H. B. (2022) Development of food based nutraceutical formulation with anthelmintic potential from under-utilized fruit (Eugenia Uniflora. L) and vegetable (Momordica Dioga Roxb). Doctoral thesis, Central Food Technological Research Institute.

Rekha, C. R. (2010) Soybased Functional Foods with Reference to Probiotics and Isoflavones. PhD thesis, University of Mysore.

Renuka, B. (2011) Biotechnological approaches for the preparation of FOS based prebiotic and probiotic foods. PhD thesis, University of Mysore.

Richa, Ranjan (2013) Significance of Sorghum in Novel Foods. Masters thesis, University of Mysore.

Sangeetha, P. T. (2003) Microbial Production of Fructooligosaccharides. PhD thesis, University of Mysore.

Sapna, I (2022) Nutraceutical components and bio-potency of bioprocessed pigmented rice bran. Doctoral thesis, Central Food Technological Research Institute.

Shamsiya, T. K. (2019) Molecules from Punica granatum (SHAMstat3pg), Nigella sativa (RAYstat4ns) as lipase inhibitors: an effective approach towards controlling obesity. Doctoral thesis, AcSIR.

Shivli, Srivastava (2012) Research and Developments in Semolina Based Traditional Products. Masters thesis, University of Mysore.

Shobharani, P. (2008) Isolation and characterization of a native isolate of Leuconostoc for functional attributes. Doctoral thesis, University of Mysore.

Shreya, Pandey (2003) Physio-chemical and nutritional aspects of hypoglycemic foods. Masters thesis, Central Food Technological Research Institute.

Snehal, Dasharath Doke (2018) Effect of Processing on Nutritional, Nutraceuticals and Functional Properties of Garden Cress (Lepidium sativum L.) Seed and its Application in Specialty Food Formulations. Doctoral thesis, Academy of Scientific and Innovative Research.

Soumyarani, M. K. (2006) Bioactive compounds in fruits and vegetables and their nutraceutical products. Masters thesis, Central Food Technological Research Institute.

Srimant, P. Badanikai (1983) Convenience foods based on fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Sudhir Kumar, Nema (1993) Concept of new product development with specific reference to Indian traditional foods. Masters thesis, Central Food Technological Research Institute.

Suneel Kumar Reddy, Musunuru (2019) Studies on the combined effect of obestatin and plant nutraceuticals in in vitro and in vivo obesity models. Doctoral thesis, AcSIR.

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

Vaibhavi, Avinash Pimpley (2018) Characterization of Green coffee bean extract as a potent nutritional supplement for attenuating obesity. Masters thesis, Academy of Scientific and Innovative Research.

Vandana, Sheshkar (2016) Processing of Legumes, Vegetables and Spices for Novel Foods In Convenient Food Sector. Masters thesis, University of Mysuru.

Varsha, Bhargava (2005) Preparation Of Dietetic Fats For Functional Food Formulations. Masters thesis, University of Mysore.

Student Project Report

Aastha, Paliwal (2023) Formulation, characterization and quality evaluation of a millet based probiotic drink. [Student Project Report] (Submitted)

Aastha, Deswal (2008) Functional Foods and Beverages: Recent Trends. [Student Project Report]

Akshata, B. and Priya, R. and Kamaljit, M. (2011) Studies on Development of Bioactive Components Rich Rice Flour. [Student Project Report]

Aleena, Sunny (2018) Development of A Speciality Food for Phenylketonuria Patients. [Student Project Report] (Submitted)

Alla, Singh (2010) Isolation and Characterization of Bioactive Compounds from Black Gram and its Milled Fractions. [Student Project Report]

Alvina, Rose (2024) Tamarind seed mucilage derived nanoparticle loaded with lutein for functional food application. [Student Project Report] (Submitted)

Ankesh Rishikesh, Pathak (2023) Effect of germination on the nutritional and neutraceutical properties of brown top millet. [Student Project Report] (Submitted)

Annapurna, M Patil (2020) Formulation of multigrain based Ready-to-eat extruded snack product. [Student Project Report]

Anurag, Mundaje and Sanjeev, H. S. (2012) Dehydration Characteristics and Response to Sugar Syrup Absorption of Fried Product. [Student Project Report] (Submitted)

Aparna, G. (2006) Formulation of a Supplementary Food Based on Popped Finger Millet. [Student Project Report]

Arpan, Ray (2020) Isolation and Characterization of Spore Forming Probiotic Bacteria From North Indian Food. [Student Project Report] (Submitted)

Aruna, P (2012) Nutraceutical Enriched Indian Traditional Chikki. [Student Project Report] (Submitted)

Ashish, A. Prabhu (2013) Bioprocessed rice bran as functional food. [Student Project Report] (Submitted)

Ashwani Kumar, Deo (2018) Augmentation of nutraceuticals from in vitro culture. [Student Project Report] (Submitted)

Aswatha Reddy, S. (2003) Nutritional and biochemical characteristics of functional food enriched with polyunsaturated fatty acids. [Student Project Report] (Submitted)

Aswin, R. (2019) Studies on development of frozen potato quarters, mashed potato and coconut chutney. [Student Project Report] (Submitted)

Austina, Ajith (2022) Development of Nutraceutical Kadhi Product. [Student Project Report] (Submitted)

Avesta, Kesarwani (2016) Use of Pumpkin seeds, a by-product, in the development of nutri-bar. [Student Project Report] (Submitted)

Baby, G. K. (2004) A study on lipase catalysed hydrolysis for the production of nutraceutical products from rice bran oil. [Student Project Report] (Submitted)

Balaji, R. and Manav, Singh (2006) Decortication of finger millet (Eleusine coracana) and its utilization in food for diabetics. [Student Project Report]

Beauty, Baglary (2017) Extension Of The Shelf Life Of Traditional Sweets. [Student Project Report] (Submitted)

Bharat Singh, Irom (2019) Studies On Development Of Omega-3 Fatty Acids Enriched Halwa, A Traditional Indian Confection. [Student Project Report] (Submitted)

Bishal, Sarkar (2020) Studies on black rice and millet for preparation of momo’s premix. [Student Project Report]

Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)

Chaithra, B. (2017) Studies on extraction, purification and characterization of pectin from underutilized fruits. [Student Project Report] (Submitted)

Chandrakanth, N. (2009) Functional Food Formulation using Bacteriocinogenic Phytate Degrading Lactic Acid Bacteria. [Student Project Report]

Chandrasheker, G. (2013) Nutrient enrichment and extension of shelf-life in traditional foods shankarpali and murukku. [Student Project Report] (Submitted)

Chetule Rashmi, Bhaurao (2018) Development of Instant Halva Mix from Green gram and Wheat Semolina Blends. [Student Project Report] (Submitted)

Damaris, M. K. (2004) Health beneficial compounds from dietary sources. [Student Project Report] (Submitted)

Deepa, U. (2010) Studies on Red Pigment and Statin from Native and Fermented Medicinal Rice-Njavara. [Student Project Report]

Deepika, R. (2024) Comprehensive analysis of proximate composition, antioxidant activity, and enzyme inhibition in jowar (Sorghum bicolor). [Student Project Report] (Submitted)

Dennis Anthony, Neelam (2007) Identification and Quantification of Nutraceuticals From Bengal Gram and Horse Gram Seed Coat. [Student Project Report]

Dinta, Sebastian (2017) Development of functional Hard boiled candy. [Student Project Report] (Submitted)

Drishya, K (2023) Studies on prebiotic preparation by using different fractions of barnyard millet. [Student Project Report] (Submitted)

Gajraj, Sanjeev (2006) Natural Antioxidants: their availability and application in functional foods. [Student Project Report]

Geetanjali, Deshpande (2009) Development of Low Glycemic Index Food Containing Bioactives. [Student Project Report]

Harish, Jelda (2010) Studies on Development of Nutraceutical Rich Rice Bran Drink Mix. [Student Project Report]

Harshitha, T. (2013) Studies on changes in the physicochemical characteristics of cooked rice in payasam. [Student Project Report] (Submitted)

Hegde, D. (2004) Assessment of biological activity for value addition towards development of functional foods. [Student Project Report] (Submitted)

Isha, Ghosh (2024) Development of traditional product from milled horse gram flour. [Student Project Report] (Submitted)

Jyoti, . (2006) Pathogenic E-coli in traditional foods. [Student Project Report] (Submitted)

Jyotsna, K. (2009) Amla Based Nutra Cereal Bar. [Student Project Report]

Kaarunya, A. (2020) Preparation, Characterization and Efficacy of Anti-Diabetic Food. [Student Project Report] (Submitted)

Kamna, Kundra (2019) Nutraceutical with respect to Cereals. [Student Project Report] (Submitted)

Karuna, Sagar (1988) Development of atta based traditional snack. [Student Project Report] (Submitted)

Kavithasri, M. (2017) Novel Product Development Using Nutraceuticals. [Student Project Report] (Submitted)

Khushvantsinh, P. Rathod (2015) Effect of Sucrose Alternatives on quality of Bombay Halwa. [Student Project Report] (Submitted)

Konjeti, Supriya (2016) Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient. [Student Project Report] (Submitted)

Kriti, Raj (2024) To study antioxidant and prebiotic property of nutraceutical formulations. [Student Project Report] (Submitted)

Lakshmi, P (2023) Virgin coconut oil based salad dressing. [Student Project Report] (Submitted)

Lakshmi, N. (2010) Recovery of Nutraceuticals from Sesame. [Student Project Report]

Lakshmy, V. Kurup (2018) A Foodomics Landscape for management of Hypercholesterolemia. [Student Project Report] (Submitted)

Linda Diaz, Balbontin (1973) Studies on coconut milk-based Phillipine desert. [Student Project Report] (Submitted)

Mahalakshmi, A. (2022) Development of Protein Enriched Fruit-Based Products. [Student Project Report] (Submitted)

Manasi, Bhujbal (2024) Exploring tubers and bean based synbiotic products. [Student Project Report] (Submitted)

Mangala, K. S. (2003) Studies in traditional fermentations - Preliminary studies on pindasava. [Student Project Report] (Submitted)

Mercy Rani, S. (2020) Development of Modified Vegetable oil based Functional Food. [Student Project Report] (Submitted)

Mohamed, Fayaz (2004) Development of nutraceuticals from edible sea weeds. [Student Project Report] (Submitted)

Monisha, R. (2012) Evaluation of ready-to-eat cocoa based functional spreads. [Student Project Report] (Submitted)

Mr., Himanshu (2016) Development of Polyphenol Concentrate from Medicinal Rice Bran. [Student Project Report] (Submitted)

Ms., Santoshi (2019) Development of Instant Choco-Rava-Idli mix for Children. [Student Project Report] (Submitted)

Ms., Shweta (2019) Processing of soya bean (Glycine max) for Novel products. [Student Project Report] (Submitted)

Mukesh, Kumar (2004) Detection of staphylococcus spp. in milk based sweets and other traditional foods by conventional and nucleic acid based methods. [Student Project Report] (Submitted)

Neelam, Rawat (2011) Newer Health and Nutritious Ingredients for Bakery, Traditional and Pasta Products. [Student Project Report] (Submitted)

Neetash, M. R. and Praveen, Naika S (2011) Health Beneficial Components From Dietary Sources. [Student Project Report]

Neetu, Nagar (2019) Nutraceutical Extract Development for Novel Product. [Student Project Report] (Submitted)

Nikhitha, Benny Myppan (2021) Allspice volatiles and formulation of herbal candy. [Student Project Report] (Submitted)

Nirmala, Metwal (2008) Functional Ingredients in Bakery Products. [Student Project Report]

Nithin, B. R. (2022) Preparation of Antioxidant Rich Pomegranate peel Powder Incorporated Pasta Products. [Student Project Report] (Submitted)

Niveditha, H.D. (2022) Evaluation of micronutrients enriched in convenience food products during storage. [Student Project Report] (Submitted)

Niveditha, Lakshman (2012) Nutraceutical Properties of Wellness Rice Flour. [Student Project Report] (Submitted)

Padamini, Singh (2019) Development of functional products alleviating Insomnia: Soup mix and Beverage mix. [Student Project Report] (Submitted)

Parthi, Desai (2021) A Fibery coconut spread. [Student Project Report] (Submitted)

Pavan, Kumar (2018) A Nutraceutical rich oil from sesame. [Student Project Report] (Submitted)

Piyali, Adhikari (2010) Cereal Based Spirulina Nutribar Development and Analysis of Phycocyanin in respect of Temperature and Light Intensity in Spirulina. [Student Project Report]

Polam, Rekha (2024) Development of instant kheer mix from ash gourd (benincasa hispida l.) & evaluation of its nutritional composition. [Student Project Report] (Submitted)

Poornima, V. (2012) Prevalence of Salmonella Spp in Indigenous Sweets and Challenge Studies. [Student Project Report] (Submitted)

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

Prashanti, S. (2016) Investigation on Development of Nutraceutically Blended Beverages (Nbb) from Java Apple (Syzygium Samarangense L.) Fruits. [Student Project Report] (Submitted)

Prasoona, J. H. (2012) Prevalence of Staphylococcus Aureus in Indigenous Sweets and Challenge Studies. [Student Project Report] (Submitted)

Pravin, Kumar (2008) Development of vegetable oilseed based nutraceutical carrier for application in food formulation for functional oils and foods. [Student Project Report]

Priya, Pai (2010) Bioactive Components from Dietary Sources. [Student Project Report]

Priyadarshini, S. (2012) Fortification of Fruit and Cereal Bars. [Student Project Report] (Submitted)

Pulkit, Tyagi (2021) Formulation of noodles from little millet and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Rachitha, Diwakar (2006) Nutraceuticals Enriched Candies. [Student Project Report]

Radha, Kushwaha (2015) Studies on Sweeteners. [Student Project Report] (Submitted)

Radhika Hemant, Joshi (2021) Development and study of Physico-chemical characteristics of sapota nutri-powder. [Student Project Report] (Submitted)

Raj Laxmi, Verma (2017) Effect of processing on nutraceutical potential of finger millet (Ragi, Eleusine coracana L.). [Student Project Report] (Submitted)

Rajesh, P. (2006) Shelf life studies of laddu by thermal processing in retort pouches by steam air retorts. [Student Project Report] (Submitted)

Raviranjan, Kumar (2013) Preparation of Novel Probiotic Food and Studies of Different Parameters for Hypocholesterolemic Activity. [Student Project Report] (Submitted)

Remina, M. Shajahan (2019) Development of Functional Products to alleviate Insomnia. [Student Project Report] (Submitted)

Rishikesh, S. (2024) A study on proximate and nutraceuticals profile of lipid-free spices. [Student Project Report] (Submitted)

Rithwick Surya, L. (2022) Study on analysis of plant-derived fat-soluble bioactives and development of functional food product targeting obesity. [Student Project Report] (Submitted)

Ronak, Arora (2019) Extraction of Nutraceuticals from Agricultural Waste. [Student Project Report] (Submitted)

Roumya Ranjan, Panda (2017) Effect of nutraceutical compounds on expression of hSULF-2 protein in breast cancer cell lines. [Student Project Report] (Submitted)

Ruqiya, Arman (2020) Formulation of cereal - wild ginger composite soup mix. [Student Project Report] (Submitted)

Sahana, Yaragatti (2022) Development of waffle and wafers by utilizing pineapple pomace as a functional ingredient. [Student Project Report] (Submitted)

Sanjay, Vohra (2003) Study on quality characteristics of commercial traditional foods. [Student Project Report] (Submitted)

Saravanan, P. (2007) Studies on Phytic Acid Content in Energy Food Formulation: Effect of Phytase Enzyme on it. [Student Project Report]

Savitha, R. (2011) Studies on Fructosyl transferase in Fructooligosaccharide production. [Student Project Report]

Sharma, Neha (2007) Chemistry and Food Applications of Tinospora cordifolia. [Student Project Report]

Sharma, Sanjeev Kumar (2006) Cocoa: Processing and Nutraceutical Aspects. [Student Project Report]

Shayaree, Chattopadhyay (2007) Analysis and stability of permitted artificial sweeteners in traditional foods. [Student Project Report] (Submitted)

Shilpa, Jana (2017) Preparation and Analysis of Fortified Nutri- Burfi for Undernourished Children. [Student Project Report] (Submitted)

Shwetha, K.V. (2010) Bioactive Compounds From Dietary Sources- Comparitive Evaluation. [Student Project Report]

Sinchana, T. L. (2023) The development of CRTO oil enriched peanut butter as a functional food product: physico-chemical and sensory characteristics. [Student Project Report] (Submitted)

Sneha, Pasricha (2006) Preparation of nutraceutical concentrates from oil seed by products. [Student Project Report] (Submitted)

Sohini, Jana (2013) In Vitro and In Vivo Studies for Hypolipidemic and Hypocholesterolemic Activities in Prepared Novel Probiotic Functional Food. [Student Project Report] (Submitted)

Soumya, Ranjan Sahu (2021) Effect on addition of oats and coconut residue on quality of Ragi Paddu. [Student Project Report] (Submitted)

Soumyarani, M. K (2006) Bioactive compound in fruits and vegetables and their nutraceutical products. [Student Project Report]

Sowmiya, R. (2022) Evaluation of Hypoglycemic Effect of Nutraceutical Effect of Compound In Vitro. [Student Project Report] (Submitted)

Subham, Ray (1996) Trends in packaging of traditional Indian sweetmeats. [Student Project Report] (Submitted)

Suryakavi, M. (2018) Development of Functional food for stress management. [Student Project Report] (Submitted)

Swathi, R. (2012) Studies On the Neutraceuticals of Minor Compounds of Extracted Oil From Roasted Wheat Germ and Wheat Bran. [Student Project Report] (Submitted)

Tanaya, Banerjee (2011) Application of Soybean Oil Margarines in the Preparation of Novel Functional Spreads. [Student Project Report]

Thathoo, S. K. (1986) Preparation of fruit bars with and without incorporation of nuts. [Student Project Report] (Submitted)

Twinkle, Godhwani (2020) Development of thermogenic health food and its efficacy validation. [Student Project Report] (Submitted)

Varsha, V. Prabhu (2016) Extraction of Nutraceutical Rich Fractions from Millets and its Characterization. [Student Project Report] (Submitted)

Vatsala, Sharma (2018) Protein Hydrolysates as Nutraceuticals. [Student Project Report] (Submitted)

Vibha, Nagaraja (2016) Extraction and elucidation of bioactives from young and mature mulberry (Morus alba) leaves. [Student Project Report] (Submitted)

Vibha, Sharma (2024) standardization and characterization of Indian traditional sweet using broken wheat (dalia burfi). [Student Project Report] (Submitted)

Vidya, Jangannavar (2019) Studies on Development of Omega-3 Fatty Acid Enriched Halwa. [Student Project Report] (Submitted)

Vidya Laxme, B. (2007) Preparation of Probiotic Lactic Acid Bacterial Functional Food Active against Vibrio Cholerae. [Student Project Report]

Yamini, Sarnaik (2002) Survey on levels of toxic metals (lead, cadmium, arsenic) in some convenience foods. [Student Project Report] (Submitted)