Items where Subject is "600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum"

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Abdul, Majid (2022) Targeting Dipeptidyl peptidase-4 (DPP4) by peptide inhibitors for the management of Type-2 diabetes and its complications. Doctoral thesis, Central Food Technological Research Institute.

Abdul, Majid and Lakshmikanth, M. and Lokanath, N.K. and Poornima Priyadarshini, C. G. (2022) Generation, characterization and molecular binding mechanism of novel dipeptidyl peptidase-4 inhibitory peptides from sorghum bicolor seed protein. Food Chemistry, 369. p. 130888. ISSN 0308-8146

Adesuyi, S. A (1981) Final report for the U.N.U. CFTRI Centre for Advanced Research and Development, Mysore. [Student Project Report] (Submitted)

Ahmed, A. R (1986) Upgrading of Sudanese sorghum bread "KISRA" : Nutritional and physico-chemical studies. [Student Project Report] (Submitted)

Ahmed, A. R. (1987) Physico-chemical and nutritional studies on traditional Sudanese sorghum staple food (Kisra) supplemented with edible groundnut cake. Doctoral thesis, Central Food Technological Research Institute.

Ahmed, A. R. and Chandrasekhara, H. N. and Ramanatham, G. (1987) The protein quality of sorghum bread `Kisra' enriched with edible defatted groundnut flour. Nutrition Reports International, 35 (1). pp. 205-210.

Akshata Abhay, Junnarkar (2024) Development of multifunctional edible food Packaging material from ragi and black rice. [Student Project Report] (Submitted)

Ange-Patrice Takoudjou, Miafo and Koubala, Benoît Bargui and Kansci, Germain and Muralikrishna, G. (2020) Antioxidant properties of free and bound phenolic acids from bran, spent grain, and sorghum seeds. Cereal Chemistry, 97. pp. 1236-1243. ISSN 0009-0352

Ange-PatriceTakoudjou, Miafo and Benoît, Bargui Koubala and Muralikrishna, G. and Germain, Kansci and Elie, Fokou (2022) Non-starch polysaccharides derived from sorghum grains, bran, spent grain and evaluation of their antioxidant properties with respect to their bound phenolic acids. Bioactive Carbohydrates and Dietary Fibre, 28. p. 100314.

Arpitha, H. N. (2012) Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products. [Student Project Report] (Submitted)

Arun, Chandrashekar (1984) Studies on some physical, chemical processing and culinary properties of sorghum varieties and their possible inter-relationships. Doctoral thesis, Central Food Technological Research Institute.

Awadelkareem, A. M. and Muralikrishna, G. and El Tinay, A. H. and Mustafa, A. I. (2009) Characterization of tannin and study of in vitro protein digestibility and mineral profile of Sudanese and Indian sorghum cultivars. Pakistan Journal of Nutrition, 8 (4). pp. 469-476.

Ayoyinka, O. Olojede and Abiodun, I. Sanni and Kolawole, Banwo (2022) Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus andWeissella confusa Strains. Fermentation, 8. p. 32.

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Babli, Sharma (2013) Studies On Nixtamal Prepared From Sorghum (Sorghum Bicolour L. Moench). [Student Project Report] (Submitted)

Benhur, G. (2019) Thermal treatment of Sorghum by infra red heating on quality characteristics. [Student Project Report] (Submitted)

Bhavanishankara Gowda, P. S. and Bhat, S. G. and Shankara Bhat, S. (1989) Peroxidase and polyphenoloxidase activities in sorghum and Peronosclerospora sorghi interaction. Current Science, 58 (18). pp. 1037-1039.

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Chandrashekar, A. and Desikachar, H. S. R. (1983) Sorghum quality studies. I. Rolling quality of sorghum dough in relation to some physico-chemical properties. Journal of Food Science and Technology, 20 (6). 281-284, 11 ref..

Chandrashekar, A. and Desikachar, H. S. R. (1986) Sorghum quality studies. II. Suitability for making dumpling (mudde). Journal of Food Science and Technology, 23 (1). 7-10, 9 ref..

Chandrashekar, A. and Kirleis, A. W. (1988) Influence of protein on starch gelatinization in sorghum. Cereal Chemistry, 65 (6). pp. 457-462.

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

Divakara Shetty, T. and Mohammed, Aiyaz and Hariprasad, P. (2014) Aspergillus flavus infection and aflatoxin contamination in sorghum seeds and their biological management. Archives of Phytopathology and Plant Protection, 47 (17). pp. 2141-2156.

Divakara Shetty, T. and Parthasarathy, Santosh and Mohammed, Aiyaz and Mudili, Venkata Ramana and Hariprasad, P. (2014) Molecular identification and characterization of Fusarium spp. associated with sorghum seeds. Journal of the Science of Food and Agriculture, 94. pp. 1132-1139.

Doraiswamy, T. R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1968) Effect of supplementation of poor kaffir corn diet (Sorghum vulgare) with L-lysine, on nitrogen retention and growth of school children. Journal of Nutrition and Dietetics, 5. pp. 191-196.

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Ganic Gapanna, P. K (2024) Evaluation of plant-based essential oils in control of aflatoxigenic fungi in sorghum and pearl millet. [Student Project Report] (Submitted)

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Haridas Rao, P. and Shurpalekar, S. R. (1976) Utilization of milo in bakery products. Journal of Food Science and Technology, India, 13 (6). 293-299, 9 ref..

Haritha Sankara, Warrier (2017) Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains. [Student Project Report] (Submitted)

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Inchara, S (2024) Effect of starch complexes on sorghum noodle characteristics. [Student Project Report] (Submitted)

Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671.

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Jayatissa, P. M (1980) Utilization of agricultural raw materials and wastes by microbial methods : Utilization of sorghum (Sorghum vulgare) for the production of malt syrups and glucose syrups using microbial enzymes. [Student Project Report] (Submitted)

Joglekar Navanit, Vishnupant (1977) Nutritive value of sorghum. [Student Project Report] (Submitted)

Jyothsna Rao, S. and Venkateswara Rao, G. (1997) Effect of incorporation of sorghum flour to wheat flour on chemical, rheological and bread characteristics. Journal of Food Science and Technology, 34 (3). 251-254, 21 ref..

Jyoti, Semwal (2023) Prolamin and resistant starch of sorghum as functional ingredients: Effect of processing. Doctoral thesis, Central Food Technological Research Institute.

Jyoti, Semwal and Meera, M. S. (2022) In situ thermal modification of kafirin using infrared radiations and microwaves. Journal of the Science of Food and Agriculture, 102. pp. 1903-1911. ISSN 0022-5142

Jyoti, Semwal and Meera, M. S. (2021) Infrared modification of sorghum to produce a low digestible grain fraction. Journal of Cereal Science, 102. p. 103341. ISSN 0733–5210

Jyoti, Semwal and Meera, M. S. (2023) Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment. Food Chemistry, 416. p. 135815.

Jyoti, Semwal and Meera, M. S. (2024) Novel mode of kafirin modification using combination of enzyme and thermal treatment to expand its food application. Food Chemistry, 460. p. 140489.

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Kamal Bhakta, Shrestha (1971) Processing of sorghum. Masters thesis, Central Food Technological Research Institute.

Kamath, V. G. and Chandrashekar, A. and Rajini, P. S. (2004) Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts. Journal of Cereal Science, 40 (3). 283-288 ; 42 ref..

Karishma, Sen (2017) DPP4 Inhibition towards management of Type 2 Diabetes by bioactive peptides from Sorghum bicolor (Jower). [Student Project Report] (Submitted)

Kavitha, R (1994) Structure and composition of endosperm cell wall of Sorghum bicolor (L.) Moench. Doctoral thesis, Central Food Technological Research Institute.

Kavitha, R. and Chandrashekar, A. (1993) Characterization of cell wall components from the endosperm of sorghum varieties varying in hardness. Carbohydrate Polymers, 22 (2). 107-115, 22 ref..

Kavitha, R. and Chandrashekar, A. (1997) Content and composition of nonstarchy polysaccharides in endosperms of sorghum varying in hardness during four developmental stages. Cereal Chemistry, 74 (1). 22-24, 13 ref..

Kumari, S. R. and Chandrashekar, A. (1994) Relationships between grain hardness and the contents of prolamin and three anti-fungal proteins in sorghum. Journal of Cereal Science, 20 (1). 93-99, 21 ref..

Kumari, S. R. and Chandrashekar, A. and Shetty, H. S. (1992) Proteins in developing sorghum endosperm that may be involved in resistance to grain moulds. Journal of the Science of Food and Agriculture, 60 (3). 275-282, 20 ref..

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

Lincy, S. V. and Chandrashekar, A. and Narayan, M. S. and Rajan, Sharma and Thakur, R. P. (2011) Natural occurrence of trichothecene-producing Fusaria isolated from India with particular reference to sorghum. World Journal of Microbiology and Biotechnology, 27. pp. 981-989.

Linus, C. W. N. Gedi (1979) Studies on some properties of puffed sorghum flour and its potential food uses. [Student Project Report] (Submitted)

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Manukumar, H.M. (2011) Studies on quality characteristics of hydrothermally treated germinated and enzyme modified sorghum grains. [Student Project Report]

Mazhar, H. and Chandrashekar, A. (1993) Differences in kafirin composition during endosperm development and germination in sorghum cultivars of varying hardness. Cereal Chemistry, 70 (6). pp. 667-671.

Mazhar, H. and Chandrashekar, A. (1995) Quantification and distribution of kafirins in the kernels of sorghum cultivars varying in endosperm hardness. Journal of Cereal Science, 21 (2). 155-162, 22 ref..

Mazhar, H. and Chandrashekar, A. and Shetty, H. S. (1993) Isolation and immunochemical characterization of the alcohol-extractable proteins (kafirins) of Sorghum bicolor (L.) Moench. Journal of Cereal Science, 17 (1). 83-93, 28 ref..

Md Manzar, Hossain (2010) Preparation of liquid sweeteners and its applications. Masters thesis, Central Food Technological Research Institute.

Meera, M. S. and Bhashyam, M. K. and Ali, S. Z. (2011) Effect of heat treatment of sorghum grains on storage stability of flour. LWT - Food Science and Technology, 44. pp. 2199-2204. ISSN 0023-6438

Mr, Amit (2012) Effect of processing on physico-chemical and nutritional properties of sorghum semolina. [Student Project Report] (Submitted)

Mr., Amit (2012) Effect of Processing on Physicochemical and Nutritional Properties of Sorghum Semolina. [Student Project Report] (Submitted)

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Nagesh Kamalakar, K. (1985) Production of refined sorghum flour and its utilisation. [Student Project Report] (Submitted)

Narasimhan, K. S. and Rangaswami, G. (1968) Effect Of Some Fumigants on the Microflora of Sorghum Seeds. I.P.S. Bulletin, 4. pp. 57-64.

Narasimhan, K. S. and Rangaswami, G. (1969) Microflora of Sorghum Grain. The Mysore Journal of Agricultural Sciences, 3 (2). pp. 216-226.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar (Sorghum vulgare). Annals of Biochemistry and Experimental Medicine, 18. pp. 27-32.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar Sorghum vulgare. Food Science, 7. pp. 254-255.

Nivedita, S. (2014) Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars. [Student Project Report] (Submitted)

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Ogunsakin, A. O. and Vanajakshi, V. and Anu Appaiah, K. A. and Vijayendra, S. V. N. and Walde, S. G. and Banwo, K. and Sanni, A. I. and Prabhasankar, P. (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT - Food Science and Technology, 82. pp. 326-334. ISSN 0023-6438

Olojede, A. O. and Sanni, A. I. and Banwo, K. and Adesulu Dahunsi, A. T. (2020) Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT - Food Science and Technology, 129. p. 109576. ISSN 0023-6438

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Parvathappa, H. C. and Poornima, P. and Ragunathan, A. N. and Majumder, S. K. (1970) Physical and biochemical changes in sorghum (Sorghum vulgare). International Biodeterioration Bulletin, 6 (3). 95-99, 14 ref..

Parvathappa, H. C. and Shanker, J. V. and Majumder, S. K. (1972) Comparative storability and quality of 'jowar' (Sorghum vulgare Pers.) in underground and aboveground storage structures in villages. Bulletin of Grain Technology, 10 (1). 25-29, 5 ref..

Pawar, R. E. (1978) Effect of pearling on chemical composition and cooking qualities of five important sorghum varieties of Maharashtra. [Student Project Report] (Submitted)

Prasad, Renake (2018) Modes of heat processing: Effects on Resistant Starch in Sorghum Grains. [Student Project Report] (Submitted)

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

Puneetha, T.R. (2008) Quality characteristics of expanded sorghum. [Student Project Report]

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Raghunathan, A. N. and Muthu, M. and Majumder, S. K. (1969) Control of internal fungi of sorghum by fumigation. Journal of Stored Products Research, 5. pp. 389-392.

Raghunathan, A. N. and Muthu, M. and Majumder, S. K. (1974) Further studies on the control of internal fungi of sorghum by fumigation. Journal of Food Science and Technology, 11. pp. 80-81. ISSN 0022-1155

Ragunathan, A. N. and Ravindranath Gupta, M. and Majumder, S. K. (1971) Effect of the fungicide, thiram, on Sitophilus oryzae L. Mysore Journal of Agricultural Sciences, 5. pp. 487-489.

Ramesh, H. P. and Tharanathan, R. N. (1998) Structural characteristics of a mixed linkage Beta-D-glucan from sorghum (Sorghum bicolor). Carbohydrate Research, 308. pp. 239-243.

Ramesh, H. P. and Tharanathan, R. N. (2000) Non-cellulosic mixed linkage beta-D-glucan in sorghum, Sorghum bicolor (L.) Moench--localization and biological activity studies. Indian Journal of Experimental Biology, 38 (2). pp. 155-159. ISSN 0019-5189

Rangaswamy, J. R. (1973) Observations on the sorption of water vapour by rice and sorghum. Journal of Food Science and Technology, 10 (2). 59-61, 7 ref..

Rangaswamy, J. R. and Poornima, P. and Majumder, S. K. (1971) Observations of the breakdown of thiram at different moisture levels in stored grain sorghum. Journal of Stored Products Research, 7 (2). pp. 129-131.

Rangaswamy, J. R. and Ragunathan, A. N. and Majumder, S. K. (1974) Luprosil for control of storage fungi in sorghum grain. Indian Journal of Microbiology, 14 (2). 99-100, 2 ref..

Rangaswamy, J. R. and Ragunathan, A. N. and Majumder, S. K. (1974) Organic acids as protectants for moist grain sorghum during storage. Bulletin of Grain Technology, 12 (2). 85-88, 6 ref..

Raval, Kirti (1989) The in-vitro study of starch digestability in grain sorghum (Sorghum bicolar). [Student Project Report] (Submitted)

Reshma Prabhakar, Patole and Jeevan Prasad, Reddy and Keshava Murthy, P. S. and Vivek Babu, C. S. (2024) Feasibility of polylactic acid and essential oil composite with insecticidal properties for prevention of Sitophilus oryzae and Oryzophilus surinamensis in Sorghum and Pearl millet. International Journal of Biological Macromolecules (2024), 281. p. 136190.

Richa, Ranjan (2014) Quality characteristics of processed sorghum. [Student Project Report] (Submitted)

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

Ruchi, Parakh (2013) Technological approach to prepare sorghum based instant soup mix and its quality attributes. [Student Project Report] (Submitted)

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Sai Kumar, R. S. and Singh, Sridevi Annapurna and Rao, A. G. Appu (2009) Conformational stability of [alpha]-amylase from malted sorghum (Sorghum bicolor): Reversible unfolding by denaturants. Biochimie, 91 (4). pp. 548-557. ISSN 0300-9084

Sandhya, N. S. and Meera, M. S. and Sila, Bhattacharya (2013) Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology, 50 (2). pp. 387-392. ISSN 0022-1155

Sathish Kumar, L. and Daodu, M. A. and Shetty, H. S. and Malleshi, N. G. (1992) Seed mycoflora and malting characteristics of some sorghum cultivars. Journal of Cereal Science, 15. pp. 203-209.

Satish Kumar, L. and Prakash, H. S. and Shetty, H. S. and Malleshi, N. G. (1991) Influence of seed mycoflora and harvesting conditions on milling, popping and malting qualities of sorghum (Sorghum bicolor). Journal of Science of Food and Agriculture, 55 (4). pp. 617-625.

Shibina, P. (2019) Effect of starch-protein interaction on physico-chemical, functional and digestible properties of blends. [Student Project Report] (Submitted)

Shibina, P. (2018) Seed Storage Proteins of Sorghum. Masters thesis, Central Food Technological Research Institute.

Shruti, Sarkate (2024) Comparative analysis of Red and white sorghum derived exosomes for their anticancer potential and exploring the role of sorghum glume in waste to wellness platform. [Student Project Report] (Submitted)

Shubhra, Sinha (2023) Development of sorghum based instant noodles. [Student Project Report] (Submitted)

Siva Sai Kumar, R. (2008) Structure, Function and Stability Of Alpha-Amylase From Jowar(Sorghum Bicolor). PhD thesis, University of Mysore.

Sneha, T. D (2024) To study the effect of nixtamalization on the micro-structure of flours and its characterization in millets. [Student Project Report] (Submitted)

Sreenivasa, M. Y. and Diwakar, B. T. and Charith Raj, Adkar Purushothama and Akhilender Naidu, K. (2013) Toxigenic Fusarium Species And Fumonisin B1 And B2 Associated With Freshly Harvested Sorghum And Maize Grains Produced In Karnataka, India. Annals Food Science and Technology. pp. 100-107.

Subrahmanya, K. N. and Prakash, H. S. and Shetty, H. S. and Karanth, N. G. K. (1988) Effect of thiram and bavistin on sorghum seed stored under different conditions. Pesticides, 22 (8). pp. 25-27.

Subrata, Sen (1990) Effect of variety and processing on composition of lipid in sorghum endosperm. [Student Project Report] (Submitted)

Sunitha Kumari, R. and Chandrashekar, A. and Shetty, H. S. (1994) Antifungal proteins from sorghum endosperm and their effects on fungal mycelium. Journal of the science of Food and Agriculture, 66 (2). pp. 121-127.

Sunitha Kumari, R. and Chandrashekar, A. (1994) Isolation and purification of three antifungal proteins from sorghum endosperm. Journal of the Science of Food and Agriculture, 64 (3). pp. 357-364.

Suresh Kumar, K. (2019) Effect of Dual Processing on Sorghum Starch Characteristics. [Student Project Report] (Submitted)

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Tesfaye, Tesso and Gebisa, Ejeta and Chandrashekar, A. (2006) A Novel Modified Endosperm Texture in a Mutant High-Protein Digestibility/High-Lysine Grain Sorghum (Sorghum bicolor (L.) Moench). Cereal Chemistry, 83 (2). pp. 194-201.

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Udaya Kumari, C. G. (2005) Immunochemical studies directed towards the detection of low level insect contamination in stored foods. Doctoral thesis, Central Food Technological Research Institute.

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Varsha, Yadav (2016) Effects of heat processing on physico-chemical properties of sorghum grain and flour. [Student Project Report] (Submitted)

Veena, R. and Indira Tyakal, Nunjundiah and Sila, Bhattacharya (2013) Effect of roasting on rheological and functional properties of sorghum flour. Food Science and Technology International. pp. 1-11.

Viraktamath, C. S. and Raghavendra, G. and Desikachar, H. S. R. (1972) Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains. Journal of Food Science and Technology (Mysore), 9 (2). 73-76, 7 ref..

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Yahia Magzoub, Abdalla (1986) Some selective methods for protection of food grains from infestation during storage with special reference to sorghum. [Student Project Report] (Submitted)

Yeware Prashant , Pradeep (2011) Development of gluten free biscuits. Masters thesis, University of Mysore.