Items where Subject is "600 Technology > 08 Food technology > 19 Lipids-oils/fats"

Article

Dr., Sakina Khatoon (2000) Semi-solid fat by interesterification of red palm oil with other vegetable oils. Journal of Food Lipids, 7 (2). 83-93, 31 ref..

Abhimanyu, Singh and Umesh Hebbar, H. (2024) Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties. Journal of Food Process Engineering, 47. e14728. ISSN ISSN:1745-4530

Achaya, K. T. (1980) Chemistry and technology of fats. Journal of Food Science and Technology, 17 (1/2). 43-48, 101 ref..

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

Achaya, K. T. (1979) Pattern of fat intake in developing countries. Indian Journal of Nutrition and Dietetics, 16 (6). 215-218; 6 ref..

Achaya, K. T. (1982) Three fat filled decades. Journal of the Oil Technologists' Association of India, 14 (1). 21-27, 69 ref..

Achaya, K. T. (1978) Visible and invisible fat consumption in India, and the influence of region, income and age. 1. Availability and consumption of visible fat. Indian Journal of Nutrition and Dietetics, 15 (4). 120-127; 7 ref..

Achaya, K. T. (1978) Visible and invisible fat consumption in India, and the influence of region, income and age. 2. Invisible fat intakes. Indian Journal of Nutrition and Dietetics, 15 (5). 149-153; 7 ref..

Achaya, K. T. (1978) Visible and invisible fat consumption in India, and the influence of region, income and age. III. Quality of the fat consumed. Indian Journal of Nutrition and Dietetics, 15 (6). 181-191; 17 ref..

Achaya, K. T. and Chakrabarthy, M. M. (1980) Chemicals based on castor oil and other oils - a seminar. Journal of Scientific and Industrial Research, 39. pp. 69-72.

Adegoke, G. O. and Gopala Krishna, A. G. (1998) Extraction and identification of antioxidants from the spice Aframomum danielli. Journal of the American Oil Chemists' Society, 75 (8). 1047-1052, 26 ref..

Adegoke, G. O. and Kumar, M. V. and Sambaiah, K. and Lokesh, B. R. (1998) Inhibitory effect of Garcinia kola on lipid peroxidation in rat liver homogenate. Indian Journal of Experimental Biology, 36 (9). pp. 907-10. ISSN 0019-5189

Aishwarya, Praveen and Veeranna, H. and Nagarajan, S. and Matche, R. S. and Sachin, R. Chaudhari (2024) Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life. Food Chemistry, 461. p. 140839.

Aiyar, A. S. and Prema, F. and Sreenivasan, A. (1964) Lipid metabolism in liver injury causedby carbon tetrachloride in the rat. Biochemical Journal, 90. pp. 558-573.

Amit, K. Das and Baby Latha, R. and Pavithra, A. S. and Sakina, Khatoon (2013) Thermal degradation of groundnut oil during continuous and intermittent frying. Journal of Food Science and Technology, 50 (6). pp. 1186-1192. ISSN 0022-1155

Amit Kumar, Rai and Bhaskar, N. and Baskaran, V. (2015) Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. Journal of Food Science and Technology, 52 (6). pp. 3701-3710.

Amit Kumar, Rai and Jini, R. and Swapna, H. C. and Sachindra, N. M. and Bhaskar, N. and Baskaran, V. (2011) Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products. Journal of Aquatic Food Product Technology, 20 (1). pp. 32-44. ISSN ISSN: 1049-8850

Amit Kumar, Rai and Swapna, H. C. and Bhaskar, N. and Baskaran, V. (2012) Potential of Seafood Industry Byproducts as Sources of Recoverable Lipids: Fatty Acid Composition of Meat and Nonmeat Component Of Selected Indian Marine Fishes. Journal of Food Biochemistry (36). pp. 441-448. ISSN 1745-4514

Amrutha Kala, A. L. (2013) Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles. International Journal of Dairy Technology, 66. pp. 1-6.

Amrutha Kala, A. L. (2012) cis-, trans- and Saturated Fatty Acids in Selected Hydrogenated and Refined Vegetable Oils in the Indian Market. Journal of the American Oil Chemists' Society, 89 (10). pp. 1813-1821. ISSN 0003-021X

Amrutha Kala, A. L. and Vishal, Joshi and Gurudutt, K. N. (2012) Effect of heating oils and fats in containers of different materials on their trans fatty acid content. Journal of the Science of Food and Agriculture, 92. pp. 2227-2233. ISSN 0022-5142

Anil Kumar, H. G. and Khatoon, S. and Prabhakar, D. S. and Gopala Krishna, A. G. (2006) Effect of cooking of rice bran on the quality of extracted oil. Journal of Food Lipids, 13 (4). pp. 341-353.

Appaiah, K. M. and Sreenivasa, M. A. (1997) Detection of polychlorinated biphenyls in fats. Journal of Food Science and Technology, 34 (1). 61-62, 13 ref..

Appaiah, K. M. and Sreenivasa, M. A. and Kapur, O. P. and Nagaraja, K. V. (1985) Laboratory studies on the effect of refining of groundnut oil on sumithion residues. Journal of Food Science and Technology, 22 (6). 419-420, 9 ref..

Arumughan, C. and Bhat, K. K. and Sen, D. P. (1984) Evaluation of some chemical methods for the measurement of the progress of oxidative deterioration in edible oils. Journal of Food Science and Technology, 21 (6). 395-399, 9 ref.. ISSN 0022-1155

Aruna, Pamisetty and Singh, R. P. (2023) Blending of edible oils with Pomegranate seed oil- An approach to improve the quality by incorporating ω-5 fatty acid. Indian Journal of Traditional Knowledge, 22 (3). pp. 594-603.

Arvind, Mishra and Gopalakrishna, A. G. and Prabhakar, J. V. (1988) Factors affecting refining losses in rice (Oryza sativa L.) bran oil. Journal of the American Oil Chemist's Society, 65 (10). pp. 1605-1609.

Atsushi, Miyagi and Subramanian, R. and Mitsutoshi, Nakajima (2003) Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils. Journal of the American Oil Chemists Society, 80 (9). pp. 927-932.

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 Dr., Nasirullah (2014) Physico-chemical changes in rice bran oil during heating at frying temperature. Journal of Food Science and Technology, 51 (2). pp. 335-340. ISSN 0022-1155

Bains, G. S. and Bhatia, D. S. (1953) Effect of moisture on the activity of oat lipase in the olive oil substrate system. Science and Culture, 18. pp. 387-388.

Balakrishnan, P. S. (1989) Boosting edible oil output stabilization of rice bran vital. Oils and Oilseeds Journal, 32 (4-6). pp. 54-55.

Balasubrahmanyam, N. and Rashid Naik, H. (1993) Packaging and storage studies of niger seed oil (Guizotia abyssinica). Indian Food Packer, 47 (5). pp. 19-35.

Baldev, Raj. and Kumar, K. R. and Nagappan, A. (1989) Evaluation of flexible packages to contain mustard oil. Journal of Food Science and Technology, 26 (2). pp. 59-63.

Balu, V. and Krishnamurthy, M. N. (1955) Tobacco seed oil. Oils and Oilseeds Journal, 8 (3). pp. 14-15.

Basappa, S. C. and Sreenivasa Murthy, V. (1979) Decontamination of groundnut oil from aflatoxin by adsorption-cum-filtration. Indian Journal of Technology, 17 (11). 440-441, 7 ref..

Basappa, S. C. and Sreenivasa Murthy, V. (1977) State of aflatoxin in groundnut oil. Journal of Food Science and Technology, India, 14 (2). 57-60, 5 ref..

Behera, S. and Indumathi, K. and Mahadevamma, S. and Sudha, M. L. (2013) Oil cakes – a by-product of agriculture industry as a fortificant in bakery products. International Journal of Food Sciences and Nutrition, 64 (7). pp. 806-814. ISSN 0963-7486

Behera, Sushmita and Nagarajan, S. and Jagan Mohan Rao, L. (2004) Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chemistry, 87. pp. 25-29. ISSN 0308-8146

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

Bhagya, S. and Srinivas, H. (1992) Extraction of soybean (Glycine max) with hexane-acetic acid: effect on oil quality. Food Chemistry, 44 (2). 123-125, 11 ref..

Bhaskar, N. and Hosakawa, M. and Miyashita, K. (2004) Growth inhibition of human pro-myelocytic leukemia (HL-60) cells by lipid extracts of marine alga Sargassum marginatum (Fucales, Phaeophyta) harvested off Goa (west coast of India) with special reference to fatty acid composition. Indian Journal of Marine Sciences, 33 (4). pp. 355-360.

Bhaskar, N. and Kazuo, Miyashita (2005) Lipid composition of Padina tetrastomatica (Dictyotales, Phaeophyta), a brown seaweed of the west coast of India. Indian Journal of Fisheries, 52 (3). pp. 263-268.

Bhaskar, N. and Masashi, Hosakawa and Yasui, Y. (2007) Chemopreventive Effects of Conjugated Linolenic Acids (CLN) Occurring in Plant Seed Oils. Current Nutrition and Food Science, 3. pp. 309-318.

Bhaskar, N. and Swapna, H. C. and Hemavathi, D. (2012) Lipid class and fatty acid composition of meat and nonmeat components of selected seafoods. Indian Journal of Fisheries, 59 (1). pp. 133-139.

Bhaskar, Narayan and Kazuo, Miyashita and Masashi, Hosakawa (2006) Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review. Food Reviews International, 22. pp. 291-307.

Bhaskaragoud, G. and Pallavi, Chatterjee and Suresh Kumar, G. (2020) Effect of oryzanol concentrate on hypolipidemic properties and antioxidant enzymes of liver in high fat fed and low STZ induced-male Wistar rats. Biomedicine, 40 (1). pp. 25-31.

Bhatia, D. S. and Rao, B. Y. (1959) Storage of vegetable oils and fats in containers - A review. Indian Oilseeds Journal, 3. pp. 144-148.

Bhatia, I. S. (1952) Effect of cooking upon the vitamin A content of ghee. Bulletin of Central Food Technological Research Institute, 2. pp. 72-74.

Bhatnagar, A. S. and Gopala Krishna, A. G. (2013) Natural antioxidants of the Jaffna variety of Moringa Oleifera seed oil of Indian origin as compared to other vegetable oils. Grasas Y Aceites, 64 (5). pp. 537-545.

Bhatnagar, A. S. and Prabhakar, D. S. and Prasanth Kumar, P. K. and Raja Rajan, R. G. and Gopala Krishna, A. G. (2014) Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran. LWT - Food Science and Technology(), 58 (1). pp. 306-311.

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

Bhatnagar, A. S. and Prasanth Kumar, P. K. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. Journal of the American Oil Chemists Society, 86. pp. 991-999.

Bhosle, B. M. and Subramanian, R. and Ebert, K. (2005) Deacidification of model vegetable oils using polymeric membranes. European Journal of Lipid Science and Technology, 107. pp. 746-753.

Bhuvaneswaran, C. and Kapur, O. P. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using an adequate diet. Food Science, 12. pp. 182-184.

Bhuvaneswaran, C. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using a low-protein diet. Food Science, 12. pp. 185-187.

Biranchi, Bebarta and Jhansi, M. and Pranitha, K. and Yella Reddy, S. (2013) Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food Chemistry, 136 . pp. 889-894.

Bose, S. M. and Subrahmanyan, V. (1952) Mode of development of peroxides and attendant changes in vegetable oils on storage. Annals of Biochemistry and Experimental Medicine, 12. pp. 111-114.

Bose, S. M. and Subrahmanyan, V. (1953) Suitability of peroxide-test as a measure of rancidity in fats and oils. Bulletin of Central Food Technological Research Institute, 2. pp. 151-152.

Bose, S. M. and Subrahmanyan, V. (1950) A compartive study on metabolism of iso-oleic and saturated acids of hydrogenated groundnut oil by albino rats in relation to age. Annals of Biochemistry and Experimental Medicine, 10 (3-4). pp. 53-64.

Chandrashekar, A. and Mamatha, B. S. and Baskaran, V. (2009) Lutein content of selected Indian vegetables and vegetable oils determined by HPLC. Journal of Food Composition and Analysis (22). pp. 632-636. ISSN 0889-1575

Chetana, R. and Bhavana, K. P. and Baby Latha, R. and Geetha, V. and Suresh Kumar, G. (2019) Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56 (6). pp. 3117-3125. ISSN 0022-1155

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

Denny Joseph, K.M. and Dr., Muralidhara (2014) Neuroprotective efficacy of a combination of fish oil and ferulic acid against 3-nitropropionic acid-induced oxidative stress and neurotoxicity in rats: behavioural and biochemical evidence. Applied Physiology Nutrition and Metabolism, 39. pp. 487-496. ISSN :

Desikachar, H. S. R. and Patwardhan, M. V. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1957) Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent. Journal of Scientific and Industrial Research, 16B. pp. 216-219.

Divya, N. and Lokesh, B. R. (2015) Dietary anhydrous milk fat depletes essential fatty acids in wistar rats which can be corrected by blending with linoleic acid rich sunflower oil. Indian Journal of Dairy Science, 68 (1). pp. 20-27.

Diwakar, B. T. and Dutta, P. K. and Lokesh, B. R. and Akhilender Naidu, K. (2008) Bio-availability and metabolism of n-3 fatty acid rich garden cress (Lepidium sativum) seed oil in albino rats. Prostaglandins Leukotrienes and Essential Fatty Acids, 78 (2). pp. 123-130.

Diwakar, B. T. and Lokesh, B. R. and Akhilender Naidu, K. (2011) Modulatory effect of α-linolenic acid-rich garden cress (Lepidium sativum L.) seed oil on inflammatory mediators in adult albino rats. British Journal of Nutrition, 106 (4). pp. 530-539. ISSN 0007-1145

Dr., Nasirullah (2004) Irradiation Bleaching of Palm Oil, Palmolein, and Palm Stearin. Journal of the American Oil Chemists' Society, 81 (5). pp. 517-518.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. JLST, 38 (2). pp. 59-65.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. Journal of Lipid Science & Technology, 38 (2). pp. 59-65.

Dr., Nasirullah and Baby Latha, R. (2009) Storage Stability of Sunflower Oil with Added Natural Antioxidant Concentrate from Sesame Seed Oil. Journal of Oleo Science, 58 (9 ). pp. 453-459.

Dr., Nasirullah and Marry, S. R. J. and Shariff, R. (2013) Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products. Grasas y Aceites, 64 (1). pp. 36-40.

Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..

Dr., Nasirullah and Ramanatham, G. (2002) A unistep deodorization and deacidification technique for physical refining of heat sensitive vegetable oils. JOTAI, 34 (2). pp. 57-62.

Dr., Nasirullah and Rizwan, Shariff and Umesha Shankara, Shetty and Yella Reddy, S. (2010) Development of chemically interesterified healthy coconut oil blends. International Journal of Food Science and Technology, 45. pp. 1395-1402.

Dr., Nasirullah and Saramandal, C. V. and Gopalakrishna, A. G. (1998) Changes in repeatedly heated oils during deep fat frying. The Journal of the Oil Technologists' Association of India, 30 (1). pp. 10-13.

Dr., Nasirullah and Sharma, S. and Krishnamurthy, M. N. (1999) Preparation and quality assessment of interesterified fats and their differentiation from Vanaspathi (hydrogenated fats). Journal of Food Science and Technology, 36 (2). 133-135, 7 ref.. ISSN 0022-1155

Dr., Nasirullah and Sukumar, Debnath and Varsha, Bhargava (2009) A new approach to prepare ω-3 and ω-6 fatty acid rich glycerides from vegetable oils for value added food products. Journal of Food Science and Technology, 46 (4). pp. 374-376.

Dr., Nasirullah (2001) Development of deep frying edible vegetable oils. Journal of Food Lipids, 8 (4). 295-304, 13 ref..

Dwarakanath, C. T. and Sreenivasamurthy, V. and Parpia, H. A. B. (1969) Aflatoxin in Indian peanut oil. Journal of Food Science and Technology (Mysore), 6 (2). 107-109, 6 ref..

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. (2005) Fatty acid composition of oil from three Mucuna bean varieties from Nigeria - A short report. Polish Journal of Food and Nutrition Sciences, 14/55. pp. 151-152.

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. (2005) Preliminary Evaluation of Oils Extracted from Seeds of Under-utilized Tropical Plants. Journal of the Oil Technologists' Association of India, 37 (1). pp. 3-6.

Ganesan, V. and Prabhakara Rao, P. G. and Venkateswaran, G. (2017) Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15. BioMed Research International. pp. 1-9.

Ganesan, V. and Venkateswaran, G. (2014) Production and Enhancement of Omega-3 Fatty Acid from Mortierella alpina CFR-GV15: Its Food and Therapeutic Application. BioMed Research International. pp. 1-9.

George, G. and Bhat, K. K. and Murti, I. A. S. and Sen, D. P. (1986) Hypolipidaemic effect of walnut (Juglans regia) kernel and its oil in rats. Fett Wissenschaft Technologie, 88 (6). 238-243, 30 ref..

George, G. and Sen, D. P. (1983) Preparation of vanaspati-like plastic fat by interesterification. Journal of the Oil Technologists' Association of India, 15 (3). 46-51, 15 ref..

George, G. and Sen, D. P. (1985) Salt mixture and in vivo digestibility of groundnut oil in rats. Fette Seifen Anstrichmittel, 87 (5). 194-196, 12 ref..

George, G. and Sen, D. P. (1985) Stability of interesterified fats. Fette Seifen Anstrichmittel, 87 (3). 99-102, 10 ref..

Giddappa, Nagendrappa. and Subramanya Raj Urs, S. and Rajalakshmi, S. (1998) Chloramine T with iodine: A new reagent to determine the iodine value of edible oils. Journal of the American Oil Chemists Society, 75 (9). pp. 1219-1221.

Giridhar, N. and Krishnamurthy, G. V. (1977) Studies on aflatoxin content of groundnut oil in A.P. with reference to climatic conditions and seasonal variations. Journal of Food Science and Technology, 14. pp. 84-85. ISSN 0022-1155

Gopala Krishna, A. G. (2012) Coconut oil: science, technology, and applications. Inform , 23 (6). pp. 396-399.

Gopala Krishna, A. G. (2013) Rice bran oil: nature’s healthful oil. INFORM, 24 (4). pp. 261-265.

Gopala Krishna, A. G. and Bhatnagar, A. S. and Prabhakar, D. S. and Anil Kumar, H. G. and Prasanth Kumar, P. K. (2011) Use of Low Temperature for the Production of Superior Quality Rice Bran Oil. Journal of Lipid Science and Technology, 43 (3). pp. 102-110.

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils. Journal of the American Oil Chemists' Society, 83 (12). 999-1005 ; 8 ref..

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Study on the composition of rice bran oil and its higher free fatty acids value. Journal of the American Oil Chemists' Society, 83 (2). pp. 117-120.

Gopala Krishna, A. G. and Khatoon, S. and Shiela, P. M. and Sarmandal, C. V. and Indira, T. N. and Mishra, A (2001) Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. Journal of the American Oil Chemists' Society, 78 (2). 127-131, 28 ref..

Gopala Krishna, A. G. and Prasanth Kumar, P. K. (2019) Diacyl glycerol oil – a low calorie fat : a review. Beverage and Food World, 46 (9). pp. 30-31.

Gopala Krishna, A. G. and Raja Rajan, R. G. and Bhatnagar, A. S. (2012) Rice Bran Oil and By-products: Chemistry, Production and Applications - A Review. Beverage and Food World, 39 (1). pp. 27-33.

Gopala Krishna, A. G. and Sakina, Khatoon and Baby Latha, R. (2004) Frying Performance Of Processed Rice Bran Oils. Journal of Food Lipids, 12 (1). pp. 1-11.

Gopala Krishna, A. G. (2002) Nutritional components of rice bran oil in relation to processing. Lipid Technology, 14 (4). 80-84, 8 ref..

Gopala Krishna, A. G. (1992) A method for bleaching rice bran oil with silica gel. Journal of the American Oil Chemists' Society, 69 (12). 1257-1259, 10 ref..

Gopala Krishna, A. G. (1993) Influence of viscosity on wax settling and refining loss in rice bran oil. Journal of the American Oil Chemists' Society, 70 (9). 895-898, 8 ref..

Gopala Krishna, A. G. (1993) Isolation and identification of the causative factors responsible for color fixation in rice bran oil. Journal of the American Oil Chemists' Society, 70 (8). 785-788, 17 ref..

Gopala Krishna, A. G. and Prabhakar, J. V. (1994) Antioxidant constituents of peanut oil. Journal of the American Oil Chemists' Society, 71 (11). 1245-1249, 29 ref..

Gopalakrishna, A. G. (1993) Isolation and identificatin of the causative factors responsible for colour fixation in rice bran oil. Journal of the American oil Chemist's Society, 70 (8). pp. 785-788.

Gopalakrishna, A. G. and Prabhakar, J. V. (1994) Antioxidant efficacy of amino acids in methyl linoleate at different relative humidities. Journal of the American Oil Chemists' Society, 71 (6). 645-647, 12 ref..

Gopalakrishna, A. G. and Prabhakar, J. V. (1986) Effect of water activity on autoxidation of methyl linoleate. Journal of Food Science and Technology, 23 (3). 152-157, 10 ref..

Gopalakrishna, A. G. and Prashanth, P. A. and Pragasam, A. and Raghavendra, K. V. and Khatoon, S. (2003) Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils. Journal of Food Lipids, 10 (4). pp. 329-340.

Gopalakrishna, A. G. and Raja Rajan, R. G. and Bhatnagar, A. S. (2012) Rice Bran : Chemistry, Production and Applications - A Review. Beverage and Food World, 39 (5). pp. 31-36.

Gopalakrishna, A. G. (2007) Edible oilseeds: Oil and meal-need for quality control. Beverage and Food World, 34 (1). pp. 42-44.

Gopalakrishna, A. G. (2003) Value-added Products from Rice Bran Oil Industry. SAARC Oils and Fats Today. pp. 20-23.

Gopalakrishna, A. G. and Sen, D. P. (1980) Unsaponifiable matter of mango kernel fat. Journal of the Oil Technologists Association of India, 12 (1). pp. 14-15.

Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1993) Packaging Of Vanaspati in Low Tin Coated Cans and Cans with Lacquered Black Plate Components. Journal of Food Science and Technology (India), 30 (3). pp. 192-195.

Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1993) Studies on the Suitability of Used Tinplate Container for Packing Groundnut Oil. Journal of Food Science and Technology (India), 30 (3). pp. 180-182.

Grace, George and Sen, D. P. (1978) Cholesterol content of sardine oil. Journal of the Oil Technologists' Association of India, 10 (3). 137-138, 10 ref..

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

Guttikar, M. N. and Sundaravalli, O. E. and Desai, B. L. M. and Kantha, Shurpalekar (1980) Effect of long term feeding of refined sal (Shorea robusta) fat in albino rats. Journal of Oil Technologists Association of India, 12. pp. 4-6.

Haridas Rao, P. (1990) Recent developments in the use of shortenings and surfactants in breadmaking. Indian Food Industry, 9 (3). 28-32, 21 ref..

Hariharan, K. and Kurien, S. and Rao, S. V. (1995) Effect of Supplementation of Milk Fat with Peanut Oil on Blood Lipids and Lipoproteins in Infants. International Journal of Food Sciences and Nutrition, 46 (4). pp. 309-17. ISSN 0963-7486

Hariharan, K. and Purushothama, S. and Murthy, K. N. and Raina, P. L. (1992) Effect of long term feeding of palm oil on growth and lipid metabolism in rats. Nutrition Research, 12 (7). pp. 867-877.

Hariharan, K. and Purushothama, S. and Raina, P. L. (1996) Studies on red palm oil: effect of partial supplementation of saturated fats upon lipids and lipoproteins. Nutrition Research, 16 (8). pp. 1381-1392.

Hariharan, K. and Raina, P. L. (1993) Influence of long term feeding of palm oil on the lipid composition of perirenal adipose tissue in rats. Die Nahrung, 37 (4). pp. 374-9. ISSN 0027-769X

Hemavathy, J. and Prabhakar, J. V. (1990) Lipid composition of Calophyllum inophyllum kernel. Journal of the American Oil Chemists' Society, 67 (12). pp. 955-957.

Hemavathy, J. and Prabhakar, J. V. (1988) Lipid composition of cumin (Cuminum cyminum L.) seeds. Journal of Food Science, 53 (5). pp. 1578-1579. ISSN 0022-1147

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Subramanian, R. and Nabetani, H. and Nakajima, M. (2001) Rejection of Carotenoids in Oil Systems by a Nonporous Polymeric Composite Membrane. Journal of the American Oil Chemists' Society, 78 (8). pp. 803-807.

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Subramanian, R. and Nandini, K. E. and Sheila, P. M. and Gopala Krishna, A. G. and Raghavarao, K. S. M. S. and Nakajima, M. and Kimura, T. and Maekawa, T. (2000) Membrane processing of used frying oils. Journal of the American Oil Chemists' Society, 77 (3). 323-328, 12 ref..

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Sugasini, D. and Poorna Chandra Rao, Yalagala and Lokesh, B. R. (2014) Total antioxidant activity of selected vegetable oils and their influence on total antioxidant values in vivo: A photochemiluminescence based analysis. Food Chemistry, 164. pp. 551-555.

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

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Sukumar, Debnath and Maya, Prakash and Lokesh, B. R. (2012) Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying. Food and Bioprocess Technology, 5 (5). pp. 1630-1641.

Sukumar, Debnath and Raghavarao, K.S.M.S. and Lokesh, B. R. (2011) Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis. Journal of Food Engineering, 105. pp. 671-679.

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Sundaravalli, O. E. and Guttikar, M. N. and Desai, B. L. M. and Kanta, S. S. (1978) Nutritional studies on refined sal (Shorea robusta). Journal of the Oil Technologists' Association of India, 10 (4). 147-150, 28 ref..

Sundaravalli, O. E. and Kantha, Shurpalekar (1981) Nutritional evaluation of kokum (Garcinia indica) and mango (Mangifera indica) fat. Journal of Oil Technologists Association of India, 13 (3). pp. 116-119.

Sunil, L. and Vanitha Reddy, P. and Gopala Krishna, A. G. and Asna, Urooj (2015) Retention of natural antioxidants of blends of groundnut and sunflower oils with minor oils during storage and frying. Journal of Food Science and Technology, 52 (2). pp. 849-857. ISSN 0022-1155

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.

Suryanarayana Rao, S. V. and Revankar, G. D. and Khabade, V. S. and Dani, N. P. and Daniel, V. A. (1965) Preservation of oil-sardine press cake in alcohol for subsequent conversion into fish flour. Indian Food Packer, 19 (6). pp. 21-24.

Susheelamma, N. S. and Asha, M. R. and Ravi, R. and Vasanth Kumar, A. K. (2002) Comparative studies on physical properties of vegetable oils and their blends after frying. Journal of Food Lipids, 9 (4). 259-276, 21 ref..

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Thippeswamy, H. T. and Raina, P. L. (1991) Lipid of kokum (Garcinia indica) and dhupa (Veteria indica). II. Journal of Food Science and Technology (India), 28 (4). pp. 195-199.

Tomohisa, Kinami and Naoto, Hori and Bhaskar, Narayan (2007) Occurrence of Conjugated Linolenic Acids in Purified Soybean Oil. Journal of the American Oil Chemists Society, 84 (84). pp. 23-29.

Varna, T. N. R. and Kumar, A. N. (1968) Effect of heat on the yield and physico-chemical characteristics of oil and protein from groundnut. Journal of Food Science and Technology, 5 (2). 69-70, 6 ref..

Vasantha, M. S. and Moorjani, M. N. (1970) Some aspects of the canning of oil sardine (Sardinella longiceps). Indian Food Packer, 24 (4). 11-14, 5 ref..

Venkateshwari, V. and Anitha, Vijayakumar and Arun Kumar, V. and Prasanna Anjaneya Reddy, Lebaka and Malathi, Srinivasan and Ram, Rajasekharan (2018) Leaf lipidome and transcriptome profiling of Portulaca oleracea: characterization of lysophosphatidylcholine acyltransferase. Planta, 248 (2). pp. 347-367.

Vidyashankar, S. and Lokesh, B. R. and Sambaiah, K. (2003) Effect of feeding sesame oil and groundnut oil on iron induced hepatotoxicity and lipid peroxidation in rats. Journal of Food Science and Technology, 40 (3). 272-276 ; 40 ref..

Vidyashankar, S. and Lokesh, B. R. and Sambaiah, K. (2004) Influence of sesame oil on serum and liver lipids and tocopherol levels in rats. Journal of Food Science and Technology, 41 (5). pp. 516-520.

Vidyashankar, S. and Sambaiah, Kari and Srinivasan, Krishnapura (2010) Effect of dietary garlic and onion on biliary proteins and lipid peroxidation which influence cholesterol nucleation in bile. Steroids, 75. pp. 272-281.

Vijaya Kumar, Matam and Sambaiah, Kari and Lokesh, B. R. (2000) Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids. Journal of Nutritional Biochemistry, 11. pp. 69-75.

Vikrant, N. Badgujar and Rastogi, N. K. (2011) Extraction of phenol from aqueous effluent using triglycerides in supported liquid membrane. Desalination and Water Treatment, 36. pp. 187-196.

Viplava Prasad, U. and Srinivasulu, V. V. and Naidu, P. Y. and Venkateswara Rao, G. (1999) Spectrophotometry Methods for the Determination of Di-t-Butylhydroquinone in Oils. Journal of Food Science and Technology, 36 (5). pp. 444-445. ISSN 0022-1155

Viraktamath, C. S. (1973) Practical approach to the production of edible rice bran oil in India. Oils and Oilseeds Journal, 26 (4). 5-7, 4 ref..

Viraktamath, C. S. (1974) Large scale trials for stabilization of rice bran with steam. Journal of Food Science and Technology, India, 11 (4). 191-193, 2 ref..

Yella Reddy, S. and Jeyarani, T. (2001) Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemists' Society, 78 (6). 635-640, 19 ref..

Yella Reddy, S. and Nalinakshi, M. and Chetana, R. (1999) Fully hydrogenated vegetable oil as a stabilizer for low fat butter spreads. Journal of Food Lipids, 6 (3). 245-259, 20 ref..

Yella Reddy, S. and Prabhakar, J. V. (1994) Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter. Journal o fthe American Oil Chemist's Society, 71 (2). pp. 217-219.

Yella Reddy, S. and Prabhakar, J. V. (1990) Cocoa butter substitutes from sal (Shorea robusta) fat. International Journal of Food Science and Technology, 25 (6). pp. 711-717.

Yella Reddy, S. and Prabhakar, J. V. (1994) Confectionery fat from phulwara (Madhuca butyracea) butter. Fett Wissenschaft Technologie, 96 (10). 387-390, 16 ref..

Yella Reddy, S. and Prabhakar, J. V. (1989) Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter. Food Chemistry, 34 (2). pp. 131-139.

Yella Reddy, S. and Prabhakar, J. V. (1989) Effect of triglycerides containing 9,10-dihydroxystearic acid on polymorphism of sal (Shorea robusta) fat. Journal of the American Oil Chemists' Society, 66 (6). pp. 805-808. ISSN 0011-3891

Yella Reddy, S. and Prabhakar, J. V. (1987) Isolation of 9,10-dihydroxystearic acid from sal (Shorea robusta) fat. Journal of the American Oil Chemists' Society, 64 (1). 97-99, 11 ref..

Yella Reddy, S. (2010) Improving Plasticity of Milk Fat for Use in Baking by Fractionation. Journal of the American Oil Chemists Society, 87 (5). pp. 493-497.

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Book

Venkataraman, V. and Sridhar, R. and Kumaravelu, C. and Anil, P. K. and Chinnu, T. and Gopalakrishna, A. G. (2010) Feasibility of low cost non-destructive prediction of free fatty acids value of sunflower oil using near infrared spectroscopy. Proceedings of the 14th International Conference on NIR Spectroscopy . UNSPECIFIED.

Thesis

Aishwarya, Mishra (2021) Modification of vegetable oil. Masters thesis, Central Food Technological Research Institute.

Ajit Singh, Bhatnagar (2014) Studies on Processing of Oil and Extraction of Bioactive Molecules from Indian Niger Seeds (Guizotia abyssinica (L.f.) Cass.). PhD thesis, University of Mysore.

Anikisetty, Maheswaraiah (2018) Physiological significance of Diacylglycerol (DAG) oil and its metabolism. Doctoral thesis, Academy of Scientific and Innovative Resarch.

Anitha, Nagaraju (2009) Preparation and evaluation of blended and interesterified oils. PhD thesis, University of Mysore.

Anu, Titus (2023) Development and characterization of safflower oil incorporated PLA films for food packaging applications. Masters thesis, Central Food Technological Research Institute.

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

Arvind, Mishra (1998) Studies on rice bran oil. Doctoral thesis, Central Food Technological Research Institute.

Baby Latha, R. (2014) Physical, Chemical and Biological Characteristics of Rice Bran Oil During Heating and Reheating Cycles. PhD thesis, University of Mysore.

Bhosle Balaji Marot, Rao (2002) Separation of free fatty acids from triglycerides. Masters thesis, Central Food Technological Research Institute.

Booma, K (1988) Functional properties of total proteins and major protein fraction from sesame seed, sunflower seed and safflower seed. Masters thesis, Central Food Technological Reseach Institute.

Divya, N. (2015) Effect of Dietary Ghee on Rats with a Focus on Risk Factor Indicators for Cardiovascular Diseases. Doctoral thesis, Central Food Technological Research Institute.

Diwakar , B. T. (2011) Studies on Immunomodulatory Effects of ω-3 Fatty Acid rich Garden Cress Oil in Animal Model. PhD thesis, University of Mysore.

Dube, R. (1984) Trends in usage of shortenings and surfactants in bread making. Masters thesis, Central Food Technological Research Institute.

George, Grace (1979) Modification of fats and oils and their evaluation. Doctoral thesis, Central Food Technological Research Institute.

Gopala Krishna, A. G. (1988) Studies on influence of components of foods on autoxidation of lipids. Doctoral thesis, Central Food Technological Research Institute.

Jaidev, Gurudev (1987) Fumigant residues on oil seeds and food grains. Masters thesis, Central Food Technological Research Institution.

Jeena, Samuel (2003) Recent developments in fats and oils for bakery applications. Masters thesis, Central Food Technological Research Institute.

Jyoti, Lavania (2023) Solvent resistant nanofiltration membranes for processing rice bran oil. Doctoral thesis, Central Food Technological Research Institute.

Karthik, P. (2016) Micro and Nanoencapsulation of Omega-3 fatty acids by Emulsion and Spray-Freeze-Drying Techniques. Doctoral thesis, Academy of Scientific and Innovative Research.

Kowsalya, S. Murthy (1977) Studies on bengal gram lipids. Masters thesis, Central Food Technological Research Institute.

Lakshmivenkatesh, K. V. (1975) Modification of fats by interesterification. Masters thesis, Central Food Technological Research Institute.

Lalta Prasad, Rajpat (1987) Chemical and biological studies on processed guar meal. Doctoral thesis, Central Food Technological Research Institute.

Logaraj, T. V. (2010) Studies on Selected Plants and Microbes with Special Reference to Polyunsaturated Fatty Acids. PhD thesis, University of Mysore.

Mallikarjuna, B.G. (2020) Insights into the mode of action of obestatin: the role of PPARɤ. Doctoral thesis, University of Mysore.

Mamatha, S. S. (2009) Polyunsaturated Fatty Acids (Pufas) Of Mucor Sp. With Special Reference To Gamma Linolenic Acid (Gla). PhD thesis, University of Mysore.

Manjula, S. (2009) Application of membranes and enzymes in processing vegetable oils. PhD thesis, University of Mysore.

Marathe, R. P. (1986) Speciality fats with special reference to chocolate products. Masters thesis, Central Food Technological Research Institute.

Meesha, Sharma (2012) Preparation and Characterization Of Omega-3 Enriched Vegetable Oil and Its Nutritional Evaluation. PhD thesis, University of Mysore.

Mehrdad, Zarei (2021) Effects of n-3 and n-6fatty acid rich oils processed with spices on biochemical and cognitive parameters in rats. Doctoral thesis, Central Food Technological Research Institute.

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

Mritunjaya, M. (2018) Wheat bran oil concentrates on antiobesity-an in vitro biological activities. Masters thesis, Academy of Scientific and Innovative Research.

Ms, Anusha (2018) Identification and characterization of a sleep inducing molecule from an edible oil. Masters thesis, Academy of Scientific and Innovative Research.

Mukesh, Chadha (1994) Desi ghee and butter oil. Masters thesis, Central Food Technological Research Institute.

Muthu Kumaran, S. (2016) Quality Control of Vegetable Cooking Oils During Storage and Frying. Masters thesis, University of Mysuru.

Narasimhamurthy, K. (1998) Biochemical and toxicological studies on thermally treated oils. Doctoral thesis, Central Food Technological Research Institute.

Narayana Rao, M. (1952) Studies on some aspects of nutritive value of Indian edible oils. Doctoral thesis, Central Food Technological Research Institute.

Navi, L. G. (2004) Fat powder. Masters thesis, Central Food Technological Research Institute.

Neethi, S. (2013) Chemistry and synergy of flavours and lipids. Masters thesis, University of Mysore.

Niranjan, T. G. (1999) Effect of heated ghee on membranes in experimental animals. Doctoral thesis, Central Food Technological Research Institute.

Parama Hamsa, T. A. (1970) Studies on the preparation and nutritional evaluation of fortified peanut butter prepared from peanut flour. Masters thesis, Central Food Technological Research Institute.

Parveen, L. Sondhi (1973) Microbial production of fats. Masters thesis, Central Food Technological Research Institute.

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

Pinchu Elizabath, Thomas (2023) Structuring of virgin coconut oil based oleogel and its application in bakery products. Doctoral thesis, Central Food Technological Research Institute.

Poonam, Balani (2000) Oxygen free radicals in health and disease and role of antioxidants in the ameliorative process. Masters thesis, Central Food Technological Research Institute.

Prabhat Chandra, P. (1970) Hydrogenation of oils and fats : Detection of adulteration of butter-fat with cheuri ghee. Masters thesis, Central Food Technological Research Institute.

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

Prashant Kumar, P. K. (2015) Palm Stearin for Preparation of Vegetable Oil Blends and Foods. PhD thesis, University of Mysore.

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

Rajni, Chopra (2008) Studies on the preparation of structured lipids from rice bran oil. PhD thesis, University of Mysore.

Ramamurti, K. (1950) Studies on Indian edible oils. Doctoral thesis, Central Food Technological Research Institute.

Ramesh Kumar, J (1988) Waxes in vegetable oils with special reference to sunflower oil. Masters thesis, Central Food Technological Reseach Institution.

Reena, M. B. (2009) Studies on blended and interesterified oils for health benefits. PhD thesis, University of Mysore.

Reena, Thomas (2001) Enzymatic synthesis of structured lipids by immobilized lipase systems in organic solvents. Doctoral thesis, Central Food Technological Research Institute.

Richa, Handa (1999) Fat replacers. Masters thesis, Central Food Technological Research Institute.

Shweta, Srivastava (2016) Amaranth Oil: Characteristics And Nutritional Benefits. Masters thesis, University of Mysuru.

Singh, P. (2004) Studies on heat stability of health oils and absorbed fats. Masters thesis, Central Food Technological Research Institute.

Sinni, Mishra (2022) Overview of Edible Oil Structuring Methods and their Application in Bakery Products. Masters thesis, Central Food Technological Research Institute.

Sukumar, Debnath (2010) Studies on physical, thermal and hydrodynamic properties of interesterified oils. PhD thesis, University of Mysore.

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

Sunil Kumar, G. (2013) Effect of Oryzanol on lipid metabolism. Masters thesis, University of Mysore.

Supriya, Kaul (2013) Benefits Of Diacylglycerol Rich Oil. Masters thesis, University of Mysore.

Suresh Rao, K. (1980) Lipids and fatty acids composition of conventional oil seeds. Masters thesis, Central Food Technological Research Institute.

Thippeswamy, H. T. (1986) Chemical and biochemical studies with secondary fats. Doctoral thesis, Central Food Technological Research Institute.

Tiwari, Rohini (1997) Chemistry and technology of lecithin. Masters thesis, Central Food Technological Research Institute.

Umesh Chandra, Nag (1989) Investigations into the effects of metal contamination in vegetable oils on flavour under frying conditions. Doctoral thesis, Central Food Technological Research Institute.

Varsha, Bhargava (2005) Genetically modified fats: Advantages and drawbacks in food processing. Masters thesis, University of Mysore.

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

Vasudeva, M. (2012) Indian Vegetable Oil as Source of Nutrition and Health Promoting Phytoceuticals. Masters thesis, University of Mysore.

Verma, M. M. (1975) Objective methods for evaluation of rancidity in fats and oils. Masters thesis, Central Food Technological Research Institute.

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

Vijaya Kumar, M. (2000) Studies on influence of cholesterol and oxidised lipids from ghee on lipid metabolism in rats. Doctoral thesis, Central Food Technological Research Institute.

Yella Reddy, S. (1988) Studies on modification of fats of tree-origin for use in confectionery. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Vinothkanna, A. (2011) Evaluation of lactic acid bacteria (LAB) isolated from fish processing waste for enrichment of poly unsaturated fatty acids (PUFA) in recovered fish oil. [Student Project Report]

Abdul Aziz, Thiam (1979) Studies on groundnut (Arachis hypogaea) processing and utilization for edible purposes. [Student Project Report] (Submitted)

Afia, Misbah (2010) Effect of Deep Frying on the Oil Quality with Special Reference to Natural Antioxidant Content. [Student Project Report]

Aishwarya, Mishra (2021) Analysis of Formulated Oils and Its Product Development. [Student Project Report] (Submitted)

Akankhya, Patro (2023) A characterization of triacylglycerol isomers in plant-based oils. [Student Project Report] (Submitted)

Alfiya, Nizar (2023) Profiling of virgin coconut oil by H NMR spectroscopy. [Student Project Report] (Submitted)

Anahas, A. (2010) Collection and Screening of Microalgae for Lipid Content. [Student Project Report]

Ananda, H. (2006) Enrichment of Ghee with Linoleic Acid by Biotechnological Approach. [Student Project Report]

Ananya, Das (2012) Development of low / no trans fat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)

Ananya, Das (2011) Present Scenario of Trans Fats and Solid Fats in Traditional and Processed Foods. [Student Project Report] (Submitted)

Anil Paul, S.K. (2011) Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics. [Student Project Report]

Anisha Mohanan, P. V. (2017) Effect of wheat germ oil concentrates on serum proteins of high fat fed mice. [Student Project Report] (Submitted)

Anmol Anthony, Hans (2024) Elucidation and quantification of carotenoids (β-carotene) in ghee. [Student Project Report] (Submitted)

Anoosha, K. (2015) Studies on milling of Chia (Salvia hispanica L.) seeds and determination of physicochemical properties. [Student Project Report] (Submitted)

Anushree, G. V. (2020) Formulation and characterization of flavored virgin coconut oil shots. [Student Project Report] (Submitted)

Anvit Sampath, Rao (2024) Utilization of adsorbent technique for enhancement of refrying oil quality of cooking oil in frybread preparation. [Student Project Report] (Submitted)

Aparoopa, T. (2011) Preparation of microencapsulated spray dried powder of garden cress(Lepidium sativum) seed oil. [Student Project Report]

Arati, Prava Moharana (2012) Development of trans -free Nutra-shortening utilizing forest seed fats. [Student Project Report] (Submitted)

Arjun, H.R (2008) Synthesis of Glycerides of short and medium chain fatty acids. [Student Project Report]

Arya, M. (2005) Efficacy of green coffee conserve against oxidative rancidity of sunflower oil. [Student Project Report] (Submitted)

Ashish Kumar, Tiwary (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Coconut Oil. [Student Project Report]

Asmita, Saha (2024) Assessing thermostability of multi-sourced edible oil: evaluating the formation of trans-fatty acids and glycidyl esters. [Student Project Report] (Submitted)

Baraiya, R. G (1991) Sesalmolin as an antioxidant for refined vegetable oil. [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)

Biranchi, Bebarta (2012) Preparation of Nutritionally Superior Fats by Lipase Esterification. [Student Project Report] (Submitted)

Cinchana, S. (2022) Development of inulin / bio-calcium enriched bi-phasic gel systems: Structural characterization and their application as fat-replacer. [Student Project Report] (Submitted)

Daniel, Vijay Rajan (2010) Physical Methods of Oil Extraction from Corn Germ obtained by Dry Milling. [Student Project Report]

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

Devasenapathi, I. (2018) Extraction and purification of aromatic turmerone from CRTO (Curcumin Removed Turmeric Oleoresin) and fortification of edible oil for improved thermostability. [Student Project Report] (Submitted)

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [Student Project Report]

Dhanushsree, A. (2024) Analysis of oils and fats for quality assurance. [Student Project Report] (Submitted)

Dhruv, Arora (2017) Studies on blending of some commercial oils with chia oil. [Student Project Report] (Submitted)

Diptipratik, Pani (2011) Quality Characteristics of Expeller Pressed Safflower Oil and Hexane Extracted Safflower Oil. [Student Project Report]

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Farha, M. (2005) Synthesis of Structured Lipids by Interesterification. [Student Project Report]

Grace, George (1999) Behavior of vegetable oils in biscuit formulation. [Student Project Report] (Submitted)

Harini, N (2024) Expressional Analysis of Active Lipases Identified by Functional Proteomics During Different Stages of Arabidopsis thaliana Seed Germination. [Student Project Report] (Submitted)

Haroon Rashid, Naik (1990) Packaging and storage studies of niger oil. [Student Project Report] (Submitted)

Hemanth, K. A. (2024) Development of functional oleogels with hemp seed oil using a binary gelator system and its application as partial fat replacer in chocolate. [Student Project Report] (Submitted)

Hemavathi, D. (2010) Lipid profile of different body components of selected Indian marine fishes with reference to their fatty acid composition. [Student Project Report]

Hitarthi, More (2024) Process optimization for production of black garlic infused oil and oleogel. [Student Project Report] (Submitted)

Jamadagni, Khandige (1990) Studies on the recovery of cocoa butter from low grade cocoa beans. [Student Project Report] (Submitted)

Jhansi rani, M. (2012) Nutritionally Superior Speciality Structured Fats from Vegetable Oils or Fats by Lipase Esterification. [Student Project Report] (Submitted)

Jisha, George (2012) Extraction and analysis of palm kernel oil and study of edible oil characteristics. [Student Project Report] (Submitted)

Jissy, K. Jacob (1998) Effect of fats on cookie quality. [Student Project Report] (Submitted)

Jitha, K. K. (1998) Use of rice bran oil in snack foods. [Student Project Report] (Submitted)

Kasthuri Thilagam, R. (2016) Frying studies on selected blended edible oils. [Student Project Report] (Submitted)

Kavya, R. (2024) Extraction and Characterization of Oils and Fats from Different Varieties of Annatto Seeds. [Student Project Report] (Submitted)

Kavyaa, M. L (2023) Spiced flavoured virgin coconut oils and their physico chemical characteristics. [Student Project Report] (Submitted)

Keerthi, B. K. (2010) Study on Extraction of Oil from Wet Coconut and Evaluation of its Quality Characteristics. [Student Project Report]

Ko Ko Gyi, U. (1977) Composition of edible hydrogenated fat. [Student Project Report] (Submitted)

Ko Ko Gyi, U. (1978) Physico-chemical analysis of vanaspati of the Indian market. [Student Project Report] (Submitted)

Kokila, G. (2009) A Study on Autoxidation of Triglycerides and Fatty Acids of Linseed Oil. [Student Project Report]

Kolli, Yashashwini (2023) Physicochemical Analysis Of Oils and Fats. [Student Project Report] (Submitted)

Krishnamoorthy, E (2024) Impact of medium chain triglycerides- enriched edible oil expression of lipid metabolic regulators in c57bl/6j obese mice. [Student Project Report] (Submitted)

Krithika, S. (2007) Frying performance of mixtures of palm oil and coconut oil fraction- medium chain triglycerides. [Student Project Report]

Lakshmivenkatesh, K. V. (1976) Interesterification of refined groundnut oil with hydrogenated vegetable oil. [Student Project Report] (Submitted)

Laxman, K. (1978) Effect of pearling on the free and bound lipids of sorghum. [Student Project Report] (Submitted)

Leelavati, Kumari (2018) Estimation of Iodine and Saponification Value of Cooking Oils. [Student Project Report] (Submitted)

Lijiyamol Roy, P (2023) Studies on the isolation and analysis of annatto seed oil. [Student Project Report] (Submitted)

Maheswari, B. (2003) Heat Resistant Chocolates using Kokum Fat as Cocoa Butter Extender. [Student Project Report]

Malathi, P. (2012) Extraction and analysis of linseed oil and study of edible oil characteristics. [Student Project Report] (Submitted)

Mamatha, P. (2005) Health Oil Production through Interesterification. [Student Project Report]

Manasa, K. S. (2009) Study on Frying of Poori using Coconut Oil Blends. [Student Project Report]

Manchima, Muralidharan (2024) Identification vegetable fat in butter. [Student Project Report] (Submitted)

Manjula, M. (2019) Estimation of Contaminants in Edible Oils. [Student Project Report] (Submitted)

Manjunatha, M. N. (2017) Detection of Vegetable Oil Adulterants in Rice Bran Oil. [Student Project Report] (Submitted)

Manpreet, Kaur (2014) Study of new sources of oil from food industry by-products. [Student Project Report] (Submitted)

Marathe, R. P. (1987) Effect of additives on crystallization behaviour of cocoa butter and other fats. [Student Project Report] (Submitted)

Meena, Narendra Kumar (2009) Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints. [Student Project Report]

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

Meenakshy, Dileep (2023) Quality assurance of Blended oils. [Student Project Report] (Submitted)

Meghana, K. Varghese (2022) Quality Analysis of Commercial Butter. [Student Project Report] (Submitted)

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

Mohan Reddy, I. (1978) Effect of parboiling conditions on the fat content of rice bran. [Student Project Report] (Submitted)

Mounika, C. (2011) Preparation of trans free speciality fats and oils enriched with medium-chain and behenic fatty acids. [Student Project Report]

Muhammed Uvais, V. C. (2022) Studies on the frying quality of medium chain triglycerides blended virgin coconut oil. [Student Project Report] (Submitted)

Mukesh, Chandha (1995) Differentiation of desi ghee and butter oil. [Student Project Report] (Submitted)

Munawar Asmal, P (2024) A comparative study of innovative goat colostrum ghee and goat milk ghee with commercial bovine milk ghee. [Student Project Report] (Submitted)

Muninarayana, R. (2009) Role of Constituents of Fat in Foaming and Absorption of Fat during Frying. [Student Project Report]

Muthu Kumaran, S. (2017) Identification of Deterioration Stage of Frying Oils. [Student Project Report] (Submitted)

Nagalakshmi, V. (2009) A Study on Decolorization of Deodorizer Distillate from Soyabean Oil and Rice Bran Oil. [Student Project Report]

Nagappan, A. (1986) Evaluation of flexible consumer packages for packing mustard oil. [Student Project Report] (Submitted)

Nagashri, H.V (2009) Characterization of Edible Oils. [Student Project Report]

Nandini, B. (2009) Oil Stability and Retention of Nutraceuticals during Repeated Heating of Vegetable Oil. [Student Project Report]

Navneet Singh, Deora (2008) Pressure and Vacuum Frying Methods. [Student Project Report]

Neethu, H. P. (2011) Physical and Chemical Properties of Oil. [Student Project Report]

Neha Naijo, Areekal (2020) Microencapsulation Of Blended Oils Into Powder, Rich In Pufa. [Student Project Report] (Submitted)

Nibedita, Bhatta (2012) Chemical Interesterification of Edible Oils and its Properties. [Student Project Report] (Submitted)

Nisha, Shruthi Fernandes (2011) Purification of Lecithin From Rice Bran Gum Sludge and Evaluation of its Properties. [Student Project Report]

Nithesh, B.V. (2005) Interesterification For Producing Health Oils. [Student Project Report]

Padmavathi, S. (2010) Evaluation of Microalgae for Lipids. [Student Project Report]

Pallavi, K. (2008) Antioxidants in edible oils. [Student Project Report]

Panchamuki, Nita B (1990) Studies on glucosinolate and its degradation products in mustard rapeseed and method for detection of synthetic flavour in rapeseed oil. [Student Project Report] (Submitted)

Pavan, M.S. (2010) Studies on Microencapsulation of Omega-3 Fatty acid rich Garden cress (Lepidium sativum L) Seed Oil. [Student Project Report]

Pooja, Choudhury (2020) Identification of Cholesterol and Stigmasterol in Ghee and Vegetable Oils. [Student Project Report] (Submitted)

Poornima, A. N (2008) Fatty Acid Analysis from Edible Oils and Fats. [Student Project Report]

Prabdial, Singh (2004) Purification of heat abused vegetable oils. [Student Project Report] (Submitted)

Pradeep, P Shanbogh (2010) Study on Extraction of Oil from Copra and Evaluation of its Quality Characteristics. [Student Project Report]

Pranita, Kotasthane (2012) “Development of nutritionally superior speciality fats enriched with medium chain and long chain Fatty Acids. [Student Project Report] (Submitted)

Pranita, Kotasthane (2011) Dietary Fats and Oils and their Impact on Health. [Student Project Report] (Submitted)

Pravallika, D. (2019) Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake. [Student Project Report] (Submitted)

Preethi, B. (2016) Studies on Application of Green Tea (Camellia Sinensis) Extracts for Stability of Sunflower Oil. [Student Project Report] (Submitted)

Priya, P. B. (2009) Study on Lipolysis of Rice bran,Linseed and Olive oils. [Student Project Report]

Priyanka, Sahoo (2023) Estimation of free fatty acids in oils and fats through analytical methods. [Student Project Report] (Submitted)

Prodyut Kumar, Paul (1999) Studies on dewaxing, degumming and refining of crude rice bran oil by membrane filtration. [Student Project Report] (Submitted)

Qurat ul eain, Hyder Rizvi (2017) Extraction of Oil Using Three Phase Partitioning. [Student Project Report] (Submitted)

Raja Rajan, R. G. (2007) Preparation of Refined Oil from Lipase acted Rice Bran. [Student Project Report]

Rakshitha, D. (2006) Stabilization of Frying oils with Natural Extractives. [Student Project Report]

Ramakrishna Rao, G. V. (2012) Chemical Interesterification of Groundnut Oil to Incorporate Short Chain (C10:0) and Very Long Chain (C22:0) Fatty Acids. [Student Project Report] (Submitted)

Ramnarayan, K. (2010) Studies on Physico-Chemical Properties of Fried Oils. [Student Project Report]

Ramya, Ramesh (2008) Analysis of fatty acids from oils and fats. [Student Project Report]

Rashmi, Kumari (2008) Use of Fats and Oils in Bakery Products. [Student Project Report]

Rashmi, Kumari (2009) Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA Cakes. [Student Project Report]

Rathish, P. (2007) Preparation of Pufa Rich Dietary Lipids. [Student Project Report]

Rebecca, Miranda (2022) Optimization of chemical pretreatment for hexane- crude soybean miscella. [Student Project Report] (Submitted)

Renu, Galundia (1989) Lipid composition of blended oils. [Student Project Report] (Submitted)

Richa, Handa (1999) Study on the effect of some fat replacers on fat uptake by deep fat fried foods. [Student Project Report] (Submitted)

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

Roopashree, R. (2010) Analysis of Palm Oil. [Student Project Report]

Rosemin Shaji, Joseph (2023) Physico-chemical characterization of byproducts of protein isolates from oilseeds and its utilization. [Student Project Report] (Submitted)

Roshini Judy, Sequeira (2011) Analysis of Rice Bran Gum. [Student Project Report]

Sakshi, Sharma (2017) Stability studies and microencapsulation of chia seed oil with maltodextrin and chia seed mucilage. [Student Project Report] (Submitted)

Sampurna, S. (2009) Application of Low Trans Speciality Fat in Selected Foods. [Student Project Report]

Sandhya, S (1999) Influence of vegetable oil and surfactants on the quality of bar cake. [Student Project Report] (Submitted)

Sandhya Rani, A.K. (2009) Effect of Processing on Quality and Stability of Trans and Trans Free Fat. [Student Project Report]

Saranya, Ravi (2012) Study On Modification Of Edible Oil For Improving Physico-Chemical And Thermal Properties. [Student Project Report] (Submitted)

Saraswathi, P. (2006) Physico – Chemical Characteristics of deodorizer Distillate from Soybean Oil. [Student Project Report]

Saravanan, M. (2001) Processing of oil hexane miscella using nonporous polymeric composite membrane. [Student Project Report] (Submitted)

Sariga, Saji (2024) Identification animal fat in butter. [Student Project Report] (Submitted)

Sathya Bharathi, K. (2013) A study on effect of oryzanol and neutrophil degranulation and secretion of inflammatory mediators. [Student Project Report] (Submitted)

Satyabadi, Behera (2012) Use of Oil Cakes in Bakery Products. [Student Project Report] (Submitted)

Satyabadi, Behera (2011) Use of healthy oils in bakery products. [Student Project Report] (Submitted)

Seema, M. (2001) Storage stability studies of vitamin A in edible oils. [Student Project Report] (Submitted)

Seema, M.K. (2008) Microbial production of Lipids. [Student Project Report]

Shah, T. I. (1984) Effect of various shortenings on the quality of plain cake. [Student Project Report] (Submitted)

Shamsia, Sultana (2006) Studies On the Lipolysis of rice Bran Lipids In Stored Bran. [Student Project Report]

Sharadhha, Dhuware (2019) Modification of fat properties and lipase activity. [Student Project Report] (Submitted)

Shashank, S. (2008) Analysis of fatty acid profile from edible oils and fats. [Student Project Report]

Shashi Kishor, Pankaj (2010) Selection of Fat Simulants for the Safety Evaluation of Food Packages for Fatty Foods. [Student Project Report]

Shruti, Rai (2023) Modulation of Gut microbiome and metabolites of IBD induced mice by Omega-3 PUFA rich microalgal lipid. [Student Project Report] (Submitted)

Smita, Singh (2017) Studies on Encapsulation of Lactobacillus plantarum and Lactobacillus casei using alginate, β-MOS, & flaxseed protein isolate and their survival under acid & bile stress. [Student Project Report] (Submitted)

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

Sonali, Raj (2018) Detection and Analysis of Argemone Oil in Mustard Oil. [Student Project Report] (Submitted)

Sowmya, M. (2008) Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes. [Student Project Report]

Sridevi, Kosaraju (2019) Muffins enriched with Omega-3 rich ingredients. [Student Project Report] (Submitted)

Srimathi, S. (2023) Formulation of coconut oil based multi-source edible oil and its physicochemical characterization. [Student Project Report] (Submitted)

Srimathi, S. (2024) Production of multi sourced edible oil to deliver recommended ratio of essential fatty acids in diet. [Student Project Report] (Submitted)

Sruthy, K. S. (2018) Physico-Chemical Characterization of Fish Oil from Red Bellied Pacu (Piaractus Brachypomus). [Student Project Report] (Submitted)

Sucheta, Patra (2018) Determination of Rancidity in Animal Fats and Frying Oils. [Student Project Report] (Submitted)

Suchitra, V. R. (2024) Development of functional bigel and its application as a fat replacer in bakery applications. [Student Project Report] (Submitted)

Sudhir Kumar, Dohre (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Palm Oil. [Student Project Report]

Sunil, Dhar (1991) Storage Studies of desi ghee in flexible pouches. [Student Project Report] (Submitted)

Sunil, L. (2010) Effect of Blending Groundnut and Sunflower oils with minor oils on the storage and chemical stability. [Student Project Report]

Suraj, S. (2013) Studies on Characteristics of Mango Kernel Fat and its Food Applications. [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)

Tejaswi Kumar, H. C. (2012) “Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta. [Student Project Report] (Submitted)

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

Varsha, Agarwal (2008) Standardization of physico-chemical parameters of rice bran oil to meet regulatory requirements. [Student Project Report] (Submitted)

Varsha, Agarwal (2008) Standardization Of Rice Bran Oil According To Codex Alimentarius Commission Requirements. [Student Project Report]

Vasudeva, M. (2013) Development Of Nutra- Edible Oils Rich in Pufa and Phytoceuticals and its Food Application. [Student Project Report] (Submitted)

Vasudeva, S. N. (2023) Assessing thermostability and nutritional characteristics of multi-sourced edible oil: Evaluating product safety and standard parameters. [Student Project Report] (Submitted)

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

Venugopal, B. (2012) Studies on the properties of Vegetable oils and its blends. [Student Project Report] (Submitted)

Verma, M. M. (1976) Effect of water activity on the rate of autoxidation of sunflower oil. [Student Project Report] (Submitted)

Vishal, Joshi (2007) A Critical Review on Trans Fatty Acids. [Student Project Report]

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

Yamuna, J.S. (2010) Analysis of Rice Bran Oil. [Student Project Report]