Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food"

A

Adesina, A. A. and Sowbhagya, C. M. and Bhattacharya, S. and Zakiuddin Ali, S. (1998) Maize-soy-based ready-to-eat extruded snack food. Journal of Food Science and Technology, 35 (1). 40-43, 23 ref..

Adesina, A. A. and Sowbhagya, C. M. and Kumar, K. R. and Zakiuddin Ali, S. (1998) Shelf-life of maize-soya based ready-to-eat extruded snacks. Beverage and Food World, 25 (1). pp. 61-64.

Afzal Ali, Nongjaimayum (2016) Determination of Heavy Metals (Nickel, Zinc, Cadmium, Lead and Copper) Content in Locally Made and Branded Potato Chips from Mysore City, India. [Student Project Report] (Submitted)

Agrawal, Harsh Vardhan (2007) Mathematical Modeling of the Texture of a Model Snack Food. [Student Project Report]

Aishwarya, Sandeep Dhamne (2019) Formulation and Quality Evaluation of Amaranth Seed Flour Based Extruded Snack. [Student Project Report] (Submitted)

Aiswarya, M. Nair (2017) Nutritional Composition of Millet–Based Composite Flours: Development of a Baked Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Ajeetha, J. (2007) Multi Grain based Cereal Bars. [Student Project Report]

Ajeetha, J. (2007) Multi Grain Based Cereal Bars. [Student Project Report]

Anil, Babu and Vijayalakshmi, N. S. and Roopa, B. S. and Vishalakshi, V. and Gopala Krishna, A. G. (2013) Effect of frying media and packaging materials on shelf life of tengolalu-a deep fat fried snack. Wudpecker Journal of Food Technology, 1 (3). 34 -47.

Anjali, M. (2017) Nutritional Evaluation of Millet – Chickpea Composite Flours: Preparation and Quality Attributes of Composite Flour – Based Snack Bar. [Student Project Report] (Submitted)

Annie, Sharon (2017) Development of Pulses/ Cereal Based Snack Product. [Student Project Report] (Submitted)

Anushka, Satpathy (2020) Formulation & Characterisation Of Low Cholesterol, High Protein Egg Based Snacks using Egg Yolk Granules. [Student Project Report] (Submitted)

Aparna, Pathak (2009) Comparative Quality Evaluation of Commercial Extruded Snacks. [Student Project Report]

Aravind Raj, G.P and Banuprakash, M.S and Manjunath, M.G and Muralidhar, B. (2005) Design, Fabrication And Testing Of A Gadget For Making Twisted Snack Product. [Student Project Report]

Asha, M. R. and Susheelamma, N. S. and Bhat, K. K. (2009) Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based fried product. Journal of Food Science and Technology, 46 (3). pp. 212-216.

Ashwini, M. Kadu (2013) Effect of Frying Media and Packaging on Shelf Life of Sweet Shankarpouli. [Student Project Report] (Submitted)

B

Baby Latha, R. and Nagaprabha, P. and Bhat, K.K. and Suvendu, Bhattacharya (2012) Frying Characteristics of Cashew Splits. Journal of Food Process Engineering, 35 (2). pp. 250-263.

Bai, S. G. and Rao, M. N. (1969) The use of packaging and antioxidants in banana chipping. Journal of Food Science and Technology, 6 (3). pp. 169-172.

Balasubramanyam, N. and Anandaswamy, B. (1979) Packaging requirements for fried potato chips. Indian Food Packer, 33 (3). 3-7, 8 ref..

Beerh, O. P. and Manan, J. K. and Joshi, G. J. and Berry, S. K. (1988) Effect of climate, variety and post cold storage conditioning of potatoes on the quality of potato wafers. Indian Food Packer, 42 (5). pp. 53-61.

Berry, S. K. and Sehgal, R. C. and Kalra, C. L. (1999) Comparative oil uptake by potato chips during frying under different conditions. Journal of Food Science and Technology, 36 (6). 519-521, 15 ref.. ISSN 0022-1155

Bharath Kumar, S. and Asha, M. R. and Maya, Prakash (2015) Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack. International Journal of Food Properties, 18 (11). pp. 2433-2441.

Bharathi Kannamma, S. (2021) Development and Characterization of chips from Chicken egg. [Student Project Report] (Submitted)

Bishal, Sinha (2018) Development and Evaluation of Wheat Germ Based Snack Food. [Student Project Report] (Submitted)

C

Chetana, R. and Yella Reddy, S. (2004) Development of Wadian – A Traditional Savory with Defatted Soya. Journal of Rural Technology, 1 (4). pp. 178-181.

Chetana, R. and Yella Reddy, S. (2011) Preparation and quality evaluation of peanut chikki incorporated with flaxseeds. Journal of Food Science and Technology, 48 (6). pp. 745-749. ISSN 0022-1155

D

Debnath, Sukumar and Rastogi, N. K. and Gopala Krishna, A. G. and Lokesh, B. R. (2009) Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT - Food Science and Technology, 42 (6). pp. 1054-1058. ISSN 0023-6438

Deepthi, P. Pawar and Rathina Raj, K. and Modi, V. K. (2012) Physico-chemical, microbiological and sensory characteristics of egg based snack food. Journal of Scientific and Industrial Research, 71 (12). pp. 777-787.

Deerh, O. P. and Manan, J. K. and Berry, S. K. and Joshi, G. J. (1993) Suitability of fresh potatoes of different variaties for the preparation of potato wafers with conventional and `improved' processes. Beverage and Food World, 20 (1). pp. 13-15.

Divya, Babu (2018) Study of Physico-Chemical Characteristics of Vacuum Fried Snack Food. [Student Project Report] (Submitted)

G

Ganapathy, Subramanian (1991) Evaluation of multilayer films for packaging savoury food. [Student Project Report] (Submitted)

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. (2009) Design and Development of Chapati Presser with an Extruder for Preparing Muruku. [Student Project Report]

H

Harish, Chander and Berry, S.K. (1993) Potential of Storage Insect Pests to Breed in Traditional Products of Rice. Journal of Food Science and Technology (India), 30 (1). pp. 60-61.

Harish, Chander. and Berry, S. K. (1993) Control of insect infestation in wadian (traditional savoury preparation) by sorbic acid. Beverage and Food World, 20 (2). pp. 28-29.

I

Indira, T. N. (1996) Deep-fat-frying characteristics of urd vada in a model system. Journal of Food Science and Technology, 33 (2). 133-137, 26 ref.. ISSN 0022-1155

J

Jacintha, Esther (2009) Frying Studies of Potato Strips using Dry Coating Materials. [Student Project Report]

Jagadeep Chandra, S. (2007) Preparation and Quality Assessment of Low Fat Extruded Snacks from Small Millets. [Student Project Report]

Jagadish, Kumathe (1983) Relative crispness and oil absorption quality of sandige extruded dough from cereal grains. [Student Project Report] (Submitted)

Jagadish Babu, S.V. (2004) Nutraceutical Enriched Chikki. [Student Project Report]

Jain, N. L. and Nair, K. G. and Siddappa, G. S. and Girdhari, Lal. (1962) Studies to improve the keeping quality of fried salted banana chips. Food Science, 11. pp. 335-338.

K

Kalra, C. L. and Manan, J. K. and Berry, S. K. and Kulkarni, S. G. and Joshi, G. J. (1990) Studies on the prepartion, packaging and storage of dehydrated colocasia snacks. Beverage and Food World, 17 (2). pp. 21-23.

Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Berry, S. K. (1998) Preparation, packaging and quality standards of mongra - a traditional savoury product. Journal of Food Science and Technology, 35 (5). 414-418, 7 ref..

Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Mohan, Lal and Berry, S. K. (1998) Preparation, quality standards and storage of mathi - a traditional savoury product. Journal of Food Science and Technology, 35 (1). 25-29, 5 ref..

Kalra, C. L. and Sukhvir, Kaur. and Sharma, T. C. and Kulkarni, S. C. and Berry, S. K. (1987) Studies on the preparation, packaging and storage of potato snacks from cold stored potatoes. Indian Food Packer, 41 (5). pp. 30-39.

Krishna Raj, K P (2007) Studies on deep fat frying of potato chips. [Student Project Report]

Kulkarni, S. G. and Manan, J. K. and Kishori, Lal and Agarwal, M. D. and Shukla, I. C. (1996) Physico-chemical characteristics of commercial spiced papads. Journal of Food Science and Technology, 33 (5). 418-420, 10 ref.. ISSN 0022-1155

Kulkarni, S. G. and Manan, J. K. and Shukla, I. C. (1994) Studies on deep-fat-fried sevian made from rice flour and colocasia. Journal of Food Science and Technology, 31 (3). 207-210, 7 ref.. ISSN 0022-1155

Kumar, K. R. and Sreenivas Rao, S. (1987) Studies on the packaging of Dal Moth under different atmospheres. Beverage and Food World, 14 (4). pp. 7-10.

Kumar, K. R. and Subramanian, B. G. and Indiramma, A. R. (1993) Studies on the Storage Characteristics of Kodbale -A Popular Indian Spicy Savoury. Journal of Food Science and Technology (India), 30 (4). pp. 269-274.

Kushi, Navin (2023) Modification of buck wheat protein isolate for its utilization in development of protein rich gluten-free Indian snacks. [Student Project Report] (Submitted)

L

Lakshmi, VanaPriya (2018) Development and Standardization of Multigrain Based Protein Rich Extruded Snack Incorporated with Vegetables. [Student Project Report] (Submitted)

Lokesha, G. (2020) Objective and Subjective attributes of Popped cereals at Different Moisture Content. [Student Project Report] (Submitted)

Lokesha, G. (2019) Snack foods: Current progress to meet consumer desires. Masters thesis, Central Food Technological Research Institute.

M

Macdonald, Ropmay (2018) Fried Snacks Product of South India. Masters thesis, Central Food Technological Research Institute.

Macdonald, Ropmay (2017) Shelf life studies of Beet bar made from Beet root pulp. [Student Project Report] (Submitted)

Mahadeviah, B. and Kumar, K. R. and Anandaswamy, B. (1979) Storage behaviour of Khara boondi - an Indian savory in flexible films. Indian Food Packer, 33 (3). 23-27, 4 ref..

Mahendra Mukund, Barve (1996) Ready to eat snack foods from cereals. Masters thesis, Central Food Technological Research Institute.

Mamatha, B. S. and Namitha, K. K. and Amudha, Senthil and Smitha, J. and Ravishankar, G. A. (2007) Studies on use of Enteromorpha in snack food. Food Chemistry, 101. pp. 1707-1713.

Manan, J. K. and Kalra, C. L. and Kulkarni, S. G. and Joshi, G. J. and Berry, S. K. . (1991) Studies on the preparation, packaging and storage of Colocasia snack products. Indian Food Packer, 45 (1). 49-54, 8 ref..

Manan, J. K. and Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. (1988) Variability in the physico-chemical characteristics and method of manufacture of spiced papads of Rajasthan. Beverage and Food World, 15 (4). pp. 33-34.

Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. and Berry, S. K. (1987) Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum). Journal of Food Science and Technology, 24 (3). pp. 139-141.

Maneesh Kumar, M. and Sheema, Faiza and Sukumar, Debnath and Dr., Nasirullah (2017) Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. Journal of Food Science and Technology, 54 (11). pp. 3689-3698. ISSN 0022-1155

Manikanta, M. (2020) Utilization of wheat milling by-products for value added product development (Ice-cream cone). [Student Project Report] (Submitted)

Mannan Bhuiyan, A. K. M. (1981) Development of flexible packages for deep fried potato chips. [Student Project Report] (Submitted)

Mazumdar, Pritam (2005) Texture measurement of selected snack foods. Masters thesis, University of Mysore.

Meena, Narendra Kumar (2008) Alternative Approaches to Deep Frying Technology – Their Practical Feasibility and Global Perspectives. [Student Project Report]

Midhu, Theresa Mathew (2014) Structural and textural characterization of extruded proso millet puffs. [Student Project Report] (Submitted)

Modi, V. K. and Mahendrakar, N. S. and Narasimha Rao, D. and Sachindra, N. M. (2003) Quality of buffalo meat burger containing legume flours as binders. Meat Science, 66. pp. 143-149.

Mohammad, Imtiyaj Khan and Asha, M. R. and Bhat, K. K. and Khatoon, Sakina (2008) Studies on Quality of Coconut Oil Blends after Frying Potato Chips. Journal of the American Oil Chemists Society, 85. pp. 1165-1172.

Mohammed Asfiya, Tabassum (2022) Current Trends in the Development of Nutrition Snack Bars. Masters thesis, Central Food Technological Research Institute.

Monika, Gupta (2013) Grain based snack: Development and characterization. [Student Project Report] (Submitted)

Monika, Gupta (2012) Processing of Snack Foods. Masters thesis, University of Mysore.

Monika, Gupta and Sila, Bhattacharya (2017) Effect of ingredients on the quality characteristics of gluten free snacks. Journal of Food Science and Technology, 54 (12). pp. 3989-3999. ISSN 0022-1155

Monika, Konsam (2019) Development and nutritional evaluation of ready to eat products from sweet potato. [Student Project Report] (Submitted)

Mr, Saurabh (1996) Twin screw extrusion of potato-wheat blends to develop ready to eat snacks. [Student Project Report] (Submitted)

Ms, Vasundhra and Bharath Kumar, S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2018) Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation. Food Measurement, 12. pp. 94-104.

Mumtaz, Fatima (2015) Effect of additives on quality of amaranth snack: Application of response surface methodology. [Student Project Report] (Submitted)

Muninarayana, R. (2008) Indian Snack Foods. [Student Project Report]

N

Nagalakshmi, S. and Natarajan, C. P. (1970) Preliminary studies on stability and storage behaviour of ready mix (pulse and spice) bars. Indian Food Packer, 24 (1). 12-15, 10 ref..

Nagendra Kumar, Gautam (2009) Sensory Profiling and Positioning of Selected Commercial Snack (Sohan Halwa). [Student Project Report]

Narasimha, H. V. and Ananthachar, T. K. and Gopal, M. S. and Desikachar, H. S. R. (1974) Suitability of raw and steamed cereal grains for making deep fried preparations. Journal of Food Science and Technology, 11 (2). pp. 76-78. ISSN 0022-1155

Narsing Rao, G. and Balaswamy, K. and Srinivasulu, K. and Sulochanamma, G. and Venkateswaran, G. and Prabhakara Rao, P. G. (2017) Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity. Indian Journal of Traditional Knowledge, 16 (3). pp. 490-497.

Navneet Singh, Deora (2009) Pressure Frying of French Fries. [Student Project Report]

Neha, Singh (2011) High protein ready to eat flakes. Masters thesis, University of Mysore.

Niharika, Shanker and Maneesh Kumar, M. and Praneeth, Juvvi and Sukumar, Debnath (2019) Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves. Journal of Food Science and Technology, 56 (4). pp. 1918-1926. ISSN 0022-1155

Nissy Mary Prasad, N. (2018) Preparation of Nutri-rich Snack. [Student Project Report] (Submitted)

P

Padmini, T. and Narayanaswamy, D. and Murthy, H. B. N. (1963) Packaging and storage studies on mango cereal flakes. Food Science, 12 (11). pp. 315-317.

Parina, Garg (2009) Formulation and Quality Evaluation of Millet based Snack Food. [Student Project Report]

Pavan, B. S. (2017) Processing Effects on Bioactive Components and Functional Properties of Proso Millet: Development of Snack Product and Quality Evaluation. [Student Project Report] (Submitted)

Pavithra, A. S. and Chetana, R. and Baby Latha, R. and Archana, S. N. and Bhat, K. K. (2013) Studies on soft centered coated snacks. Journal of Food Science and Technology, 50 (2). pp. 393-398. ISSN 0022-1155

Poornima, B.S (2009) Studies on Snacks from Modified Cereal Flours and Potato. [Student Project Report]

Pradeep, P. M. and Usha, Dharmaraj and Sathyendra Rao, B. V. and Amudha, Senthil (2014) Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals. Journal of Food Science and Technology, 51 (12). pp. 3812-3820. ISSN 0022-1155

Prakash, M. and Rajalakshmi, D. (1999) Effect of steamed wheat flour on the sensory quality of batter coated products. Journal of Food Quality, 22 (5). 523-533 ; 20 ref..

Praneeth, Juvvi and Selvi, Moorthy Karthika and Sukumar, Debnath (2020) Effect of vacuum frying on quality attributes of pear (Pyrus communis L) chips and blended oil. Journal of Food Processing and Preservation.

Prasad, B. and Rashmi, M. D. and Yashoda, K. P. and Modi, V. K. (2011) Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta. Journal of Food Processing and Preservation, 35. pp. 359-368.

Prasansa, Kumari (2018) Development Of Fruit Bars With Nutri-Cereals. [Student Project Report] (Submitted)

Pratiksha, Chavan (2019) Studies on Bioactive Enriched Beverage and Snack. [Student Project Report] (Submitted)

Pritam, Mazumder (2004) Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

Pritam, Mazumder and Roopa, B. S. and Suvendu, Bhattacharya (2007) Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering, 79 (2). pp. 511-516.

Priyanka, Ravat (2018) Development and Evaluation of Fortified Traditional Snack Food from Wheat Germ. [Student Project Report] (Submitted)

Prosenjit, Addy (1994) Development of ready-to-eat extruded snack foods from sorghum (Jowar). [Student Project Report] (Submitted)

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. II. Phul wadian, Mukand wadian and other savoury foods. ISI Bulletin, 33. pp. 294-300.

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1983) The manufacture, packaging and storage of traditional savoury foods. Part II: Phul wadian, mukand wadian and other savoury foods. Indian Food Packer, 37 (6). pp. 73-84.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1983) Studies on the manufacture, packaging and storage of traditional savoury foods. Part I. Black gram (urad) and green gram (mung) wadian. Indian Food Packer, 37 (5). pp. 61-70.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. I. Black gram (urad) wadian and green gram (mung) wadian. ISI Bulletin, 33. pp. 56-62.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1984) Variability in the physico-chemical characteristics of spiced papads of Punjab. Journal of Food Science and Technology, 21. pp. 299-301.

R

Radha, M. (2017) Development of Nutritive Fruit Bars, Standardization and Evaluation of its Quality Characteristics. [Student Project Report] (Submitted)

Rajesh, Devisetti and Sreerama, Y. N. and Sila, Bhattacharya (2016) Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation. Journal of Food Science and Technology, 53 (1). pp. 649-657. ISSN 0022-1155

Ram, Sajeevan (1993) Deep fat - fried snacks. Masters thesis, Central Food Technological Research Institute.

Ramakrishna, P. and Kamal, Prakash. (1986) A simple method for production of flat dehydrated potato chips. Indian Food Packer, 40 (6). pp. 12-15.

Ramanath, Suryawanshi (1981) Packaging and storage studies of roasted, salt and chilli coated whole groundnuts peanuts in flexible packages. [Student Project Report] (Submitted)

Rampal, Singh (1973) Deep fat frying of Bengal gram dhal. Masters thesis, Central Food Technological Research Institute.

Ramprasad, Rathi Arpita (2007) Development of Vegetable Based Low Fat Snack. [Student Project Report]

Rani, M. and Chauhan, G. S. (1995) Effect of intermittent frying and frying medium on the quality of potato chips. Food Chemistry, 54 (4). 365-368, 13 ref..

Rati, E. R. and Shantha, T. (1994) Incidence of Aflatoxin in Groundnut-based Snack Products. Journal of Food Science and Technology, 31 (4). pp. 327-329.

Ravi, Jangid (1984) Development of snack food using hand texturizer. [Student Project Report] (Submitted)

Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.

Ravi, R. and Roopa, B. S. and Suvendu, Bhattacharya (2007) Texture evaluation by uniaxial compression of some snack foods. Journal of Texture Studies, 38 (1). pp. 135-152.

Ritu, Singh (2015) Study for the development of fried savoury snack food rich in omega-3 fatty acid. [Student Project Report] (Submitted)

Rushda, H. (2019) Synthesis, characterization and encapsulation of 2-acetyl pyrazine, a popcorn odourant. Masters thesis, Central Food Technological Research Institute.

S

Senthil, Amudha and Ravi, R. and Bhat, K.K. and Seethalakshmi, M.K. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 23. pp. 267-273.

Sanjeev, Gajraj (2007) Fortification of frying oils with Natural Antioxidant Extractives and Preparation of functional foods. [Student Project Report]

Sarojani, K. D. and Maya, P. (1988) A novel food snack containing wheat bran. Indian Journal of Nutrition and Dietetics, 25 (7). 229-233 ; 4 ref..

Sarwar, Iqbal (2019) Low fat ready-to-eat baked snacks. [Student Project Report] (Submitted)

Satyanarayana, A. and Giridhar, N. and Joshi, G. J. and Rao, D. G. (2000) Ascorbyl palmitate as an antioxidant for deep fat frying of potato chips in peanut oil. Journal of Food Lipids, 7 (1). pp. 1-10.

Satyavathi, Krishnakutty and Bhat, A. V. and George Varkey, A. (1978) Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips. Journal of Food Science and Technology, 15 (2). pp. 68-71.

Satyavathi, Krishnakutty and George Varkey, A. and Bhat, A. V. and Dhanaraj, S. and Shanthi, N. (1981) Packaging and storage studies of deep fat fried Nendran banana chips. Journal of Food Science and Technology, 18 (3). pp. 104-108.

Saxena, A.K. and Teotia, M. S. and Beerh, O. P. (1986) Food uses of maize: Preparation, packaging and storage of deep-fat fried salted boondi. Indian Food Packer, 40 (1). pp. 53-58.

Sayali, D. Shimpi (2016) Preparation of Nutritious Therapeutic Wheat Germ Uddina Vada and it’s Evaluation. [Student Project Report] (Submitted)

Shambhbavi, Singh (2019) Development of Wheat Germ Based Nourishing, Wholesome Snack and Its Nutritional Sensorial Evaluation. [Student Project Report] (Submitted)

Shanthilal, J. and Suvendu, Bhattacharya (2017) Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products. Journal of Food Science and Technology, 54 (5). pp. 1293-1303. ISSN 0022-1155

Shreya, Manek (2019) Development and evaluation of healthy nutri bars utilizing wheat germ and bran. [Student Project Report] (Submitted)

Shubhankar, Debnath (2016) Processing and Ingredient Effects on Quality Attributes of Maize Cereals. [Student Project Report] (Submitted)

Shweta, Patel (2022) Development of Extruded Snack from Kodo Based Composite Flours and Study of Their Functional Properties. [Student Project Report] (Submitted)

Shwetha, D. (2009) Characterization of Snack from Different Blends of Pulses with Potato. [Student Project Report]

Sikha, Gopinath (2010) Sensory Profiling and Positioning of Market Samples of Potato Chips. [Student Project Report]

Sila, Bhattacharya and Suvendu, Bhattacharya and Narasimha, H. V. (1999) Uniaxial compressibility of blackgram doughs blended with cereal flours. Journal of Texture Studies, 30 (6). pp. 659-675.

Sirishatalla, N. V. K. (2012) Effect of Additives on Quality of Samosa Casing. [Student Project Report] (Submitted)

Siya Ram, Maurya (1996) Snack foods through extrusion and coating of products. Masters thesis, Central Food Technological Research Institute.

Siya Ram, Mourya (1997) Development of coated extruded rice based snacks. [Student Project Report] (Submitted)

Snehal, Doke and Chetana, R. and Manisha, Guha (2018) Quality assessment of sweet snack from Garden cress (Lepidium sativum L.) seeds—An unexplored health grain. Journal of Food Processing and Preservation, 42. pp. 1-6.

Solanki, S. N. and Subramanian, R. and Vasudeva, Singh and Ali, S. Z. and Manohar, B. (2005) Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods. Journal of Food Engineering, 69 (1). pp. 23-30.

Somayajula, Deepti and Gante, Bhavani (2009) Comparitive Study on Microwave & Traditional Deep Fat Frying of Potato Slices and Fryums. [Student Project Report]

Sonika, Pandey (2012) Studies on Optimization of Traditional Indian Savoury Snacks (Namkeen). [Student Project Report] (Submitted)

Sowbhagya, C. M. and Vijayalakshmi, N. S. and Indiramma, A. R. and Ali, S. Z. (2000) Shelf-life of noodles/vermicelli from maize and rice. Indian Food Packer, 54 (1). pp. 68-75.

Sri Rama Chaitanya, Manyam (2011) Effect of ingredients on high sugar and high fat snack food. Masters thesis, University of Mysore.

Sukumar, Debnath and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref..

Sulthana, S. N. (1982) Studies on frying of foods in oils. Doctoral thesis, Central Food Technological Research Institute.

Sulthana, S. N. and Sen, D. P. (1990) Quality of lipids of Indian deep fat fried food products. Fett Wissenschaft Technologie, 92 (5). pp. 206-212.

Sumona, Mukherjee (2009) Processing and Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

Sushma, Thakur. and Saxena, D. C. (2000) Formulation of extruded snack food (gum based cereal-pulse blend): Optimisation of ingredients level using response surface methodology. Lebensmittel Wissenschaft und Technologie, 33 (5). pp. 354-361.

Susmita, Singh (1996) Studies on incorporation of flavours into potato chips. [Student Project Report] (Submitted)

Suvendu, Bhattacharya and Narasimha, H. V. (1999) Characterisation of papad from different blends of cereals with black gram. Journal of Food Quality, 22 (2). pp. 157-166.

Swapna, Patil and Ravi, R. and Saraswathi, G. and Maya, Prakash (2014) Development of low calorie snack food based on intense sweeteners. Journal of Food Science and Technology, 51 (12). pp. 4096-4101. ISSN 0022-1155

T

Tanya, Baby (2022) Effect of processing of rice on quality of unniyappam. [Student Project Report] (Submitted)

Tenishwori, Akoijam (2022) Utilization of Mango Kernel Fat for Development of Crunchy Snack Food. [Student Project Report] (Submitted)

Tenzin, Chhoton (2019) Study on Preparation and Characterization of Chakli ( Indian Snacks) from Chicken Meat. [Student Project Report] (Submitted)

Teotia, M. S. and Saxena, A. K. and Ahuja, D. K. and Berry, S. K. (2002) Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation. Journal of Food Science and Technology, 39 (4). 427-428, 2 ref..

Thejaswi, . (2023) From grain to snack: Developing millet flakes in chikki for improved nutritional value. [Student Project Report] (Submitted)

V

Venkatalakshmi, D. (2023) Quality evaluation of Tortilla chips from silkworm pupae. [Student Project Report] (Submitted)

Venkatesh Murthy, K. and Umesh Hebbar, H. and Chetana, R. and Raghavarao, K. S. M. S. (2008) Optimization of process parameters for boondi preparation. Journal of Food Science and Technology, 45 (2). pp. 123-126.

Venkatesh., D.K.S.S.S.R.M. (2010) Study of Mass Transfer Phenomena During Frying of Potato Slice. [Student Project Report]

Venugopal, K. (1973) Studies on burfi preparation. Masters thesis, Central Food Technological Research Institute.

Vijayalakshmi, N. S. and Indiramma, A. R. and Rangarao, G. C. P. and Ramesh, B. S. (2009) Package design for chips based on their deteriorative characteristics, size and permeability of packages. Journal of Food Science and Technology, 46 (5). pp. 450-454.

Vivek, K. (2011) Quality of Evaluation Extruded Snacks. [Student Project Report]

Vivek Kumar, Singh (2009) Sensory Profiling and Positioning of Selected Commercial Snack-Murukku. [Student Project Report]

Y

Yogita, Bhatt and Jyothi Lakshmi, A. (2022) Formulation of Rice and Wheat Based Snacks with Modulated Starch Digestibility by Altering the Dietary Composition. Starch - Stärke, 74. p. 2100139.