Items where Subject is "600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed"

A

Archana, Natarajan (2011) Effect of thermal treatment on the glucosinolate content in mustard seeds. [Student Project Report]

C

Chikkaputtaiah, K. S. (1970) Chemistry and technology of mustard. Masters thesis, Central Food Technological Research Institute.

Chikkaputtaiah, K. S. and Shankaranarayana, M. L. and Natarajan, C. P. (1971) Volumetric determination of allyl isothiocyanate in black mustard (Brassica nigra). Flavour Industry, 2 (10). 591-593, 20 ref..

G

Gururaj Rao, A. (1980) Chemical and physico-chemical studies on mustard seed proteins. Doctoral thesis, Central Food Technological Research Institute.

Gururaj Rao, A. and Kantharaj Urs, M. and Narasinga Rao, M. S. (1978) Studies on the proteins of mustard seed (B. juncea). Canadian Institute of Food Science and Technology Journal, 11 (3). 155-161, 29 ref..

Gururaj Rao, A. and Narasinga Rao, M. S. (1981) Comparative study of the high molecular weight protein fraction of mustard (B. juncea) and rapeseed (B. campestris). International Journal of Peptide and Protein Research, 18. pp. 154-161.

Gururaj Rao, A. and Narasinga Rao, M. S. (1979) Effect of sodium dodecyl sulphate on the 12S fraction of mustard proteins (B. juncea). International Journal of Peptide and Protein Research, 14. pp. 300-306.

J

Jyothi, T. C. and Sharmistha, Sinha and Sridevi, A. S. (2007) Napin from Brassica juncea: Thermodynamic and structural analysis of stability. Biochimica et Biophysica Acta, 1774. pp. 907-919.

K

Kalra, C. L. and Beerh, O. P. and Berry, S. K. and Kulkarni, S. G. and Kaur, S. and Sehgal, R. C. and Sharma, B. R. and Arora, S. K. (1990) Evaluation of different varieties of mustard green (Brassica ssp.) for canning of ready-to-serve 'SAAG'. Indian Food Packer, 44 (2). pp. 5-10.

Kishore Kumar Murthy, N. V. (1982) A study of the toxic constituents in mustard seed. Doctoral thesis, Central Food Technological Research Institute.

Kishore Kumar Murthy, N. V. and Appu Rao, A. G. and Narasinga Rao, M. S. (1986) A spectroscopic study of the interaction of allylisothiocyanate with mustard 12S protein. International Journal of Peptide and Protein Research, 28. pp. 462-467.

Kishore Kumar Murthy, N. V. and Narasinga Rao, M. S. (1984) Acid denaturation of mustard 12S protein. International Journal of Peptide and Protein Research (23). pp. 94-103.

Kishore Kumar Murthy, N. V. and Narasinga Rao, M. S. (1984) Interaction of phytate with mustard 12S protein. Journal of Agricultural and Food Chemistry, 32 (3). 493-498, 20 ref..

M

Murthy, N. V. K. K and Narasinga Rao, M. S. (1986) Interaction of allyl isothiocyanate with mustard 12S protein. Journal of Agricultural and Food Chemistry, 34 (3). 448-452, 25 ref.. ISSN 0021-8561

N

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

P

Patoomporn, Chimanage (1975) Weaning food incorporating mustard protein concentrate. [Student Project Report] (Submitted)

R

Raghavan, B. and Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1972) Colorimetric determination of sinalbin (sinapin p-hydroxybenzylglucosinolate). Mikrochimica Acta, 6. pp. 818-822.

Raghavan, B. and Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1971) Volumetric determination of p-hydroxybenzyl isothiocyanate in sinalbin (p-hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L). Journal of the Science of Food and Agriculture, 22 (10). 523-525, 11 ref..

Raina, B. L. and Kalra, C. L. and Rodriguez, R. and Teotia, M. S. and Varadarajan, A. R. and Dhanaraj, S. (1982) Canning of curried mustard greens (Brassica campestris var. Sarson). Indian Food Packer, 36 (1). pp. 91-95.

Roshini, K. R. (2011) Use Of Ultrafiltration For The Recovery Of Proteins From Mustard De-Oiled Cake. [Student Project Report]

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Sahasrabudhe, M. R. (1954) Mustard oil. Bulletin of Central Food Technological Research Institute, 3. pp. 69-72.

Sahasrabudhe, M. R. (1954) Studies on the keeping quality of mustard oil. Bulletin of Central Food Technological Research Institute, 3. p. 89.

Shakaranarayana, M. L. and Nagalakshmi, S. and Raghavan, B. and Natarajan, C. P. (1971) A titrimetric method of determination of p-hydroxy-benzyl- isothiocyanate in white mustard (Sinapis alba L.). Agricultural and Biological Chemistry, 35. pp. 959-961.

Shankaranarayana, M. L. and Nagalakshmi, S. and Raghavan, B. and Natarajan, C. P. (1972) Oxidimetric method of determination of allyl isothiocyanate in black mustard (Brassica nigra L.) with chloramine-T. Flavour Industry, 3 (2). 75-77, 14 ref..

Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1972) Mustard - varieties, chemistry and analysis. Lebensmittel Wissenschaft Technologie, 5 (6). 191-197, 90 ref..

Sindhu Kanya, T. C. and Kantharaj Urs, M. (1983) Carbohydrate composition of mustard (Brassica juncea) seed meal. Journal of Food Science and Technology, 20 (3). 124-126, 13 ref..

Srinivas, Arati (1988) Biotechnological approaches for improvement in fruit qualities. Masters thesis, Central Food Technological Research Institute.

Suma, C. (2004) Studies On The Utilisation Of Mustard ( B. Juncea) Cake For Food/ Feed Purposes. [Student Project Report]

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Tandon, G. L. and Girdhari, Lal. and Jambagi, S. M. (1961) Quality of Indian black mustard. Indian Food Packer, 15 (1). pp. 11-14.

Tharanathan, R. N. and Bhat, U. R. and Krishna, G. M. and Salimath, P. V. (1985) Structural features of an L -arabinan derived from mustard seed meal. Phytochemistry, 24 (11). 2722-2723, 13 ref..