Items where Subject is "600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize"

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

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

Akshatha, S. and Gnanesh Kumar, B. S. and Koushik, Mazumder and Sachin, M. Eligar (2024) Structural characterization and bioactivities of maize bran feruloylated arabinoxylan and oligosaccharides obtained by a combined hydrothermal and enzymatic pre-treatment. Food Bioscience, 60. p. 104417.

Ameeta, Banerjee and Yashoda Urs, L. and Majumder, S. K. (1989) Effect of feeding organic acid treated maize (Zea mays) on growth and reproduction of albino rats (Rattus norvegicus, albinicus) and Indian desert gerbil (Meriones hurrianae, Jerdon). Proceedings of Indian Academy of Science (Animal Science), 97. pp. 161-167.

Ameeta, Banerjee and Yashoda Urs, L. and Majumder, S. K. (1989) Haematological changes in Indian desert gerbils (@Meriones hurrianae@, Jerdon) fed with maize diets containing organic acids. Current Science, 58 (2). pp. 71-73.

Amit, K. Das and Sila, Bhattacharya and Vasudeva, Singh (2017) Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize. Food Chemistry, 217. pp. 125-132.

Amit, K. Das and Vasudeva, Singh (2016) Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes. Food Chemistry, 201. pp. 298-306.

Amit Kumar, Das (2016) Phytochemical composition and antioxidant properties of Indian maize genotypes with reference to the production of maize noodles. Doctoral thesis, Central Food Technological Research Institute.

Anil, Verma (2004) Scale-up studies on xylitol production from corncobs. [Student Project Report] (Submitted)

Arunadoy, Chandra (2022) Molecular Studies on Traceability of Maize DNA in Processed Food. [Student Project Report] (Submitted)

Arunkumar, R. and Mamatha, Bangera Sheshappa and Baskaran, V. (2014) Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food. Journal of Dietary Supplements, 11 (2). pp. 131-144.

Ashrafi, H. and Jayadeep, A. (2020) Analysis of bioaccessibility of campesterol, stigmasterol, and β-sitosterol in maize by in vitro digestion method. Journal of Cereal Science, 93. pp. 1-6. ISSN 0733–5210

Ashrafi, H. and Jayadeep, A. (2018) Determination of tocopherol and tocotrienol contents in maize by in vitro digestion and chemical methods. Journal of Cereal Science, 83. pp. 90-95. ISSN 0733–5210

Ashrafi, H. and Jayadeep, A. (2022) Impact of extrusion on the content and bioaccessibility of fat soluble nutraceuticals, phenolics and antioxidants activity in whole maize. Food Research International, 161. p. 111821. ISSN 0963-9969

Ashrafi, H. and Jayadeep, A. (2021) Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize. LWT - Food Science and Technology, 142. p. 110912. ISSN 0023-6438

Ashrafi, H. and Jayadeep, P. A. (2018) Comparison of total carotenoids, lutein, zeaxanthin, and β‐carotene content in maize employing solvent extraction and in vitro physiological methods. Journal of Food Biochemistry, 42. pp. 1-9. ISSN 1745-4514

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

Ashrafi, Hossain and Jayadeep, A (2024) Drum drying of whole maize flour enhances bioaccessibility of zeaxanthin, α-tocopherol, phytosterols, phenolics and flavonoids. Journal of Cereal Science, 116. pp. 1-7.

Aswathi, K. K. (2017) Changes in carbohydrate profile of maize-amaranth composite flour. [Student Project Report] (Submitted)

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Basheke, M. M. (1985) Fumigation of whole maize and its milled products. [Student Project Report] (Submitted)

Bhattacharya, S. and Bhattacharya, K. R. (1996) Rheology of cooked debranned maize flour suspensions. Journal of Food Engineering, 27 (1). 97-105, 32 ref..

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Damian, W. Wamajje (1978) Deteriorative changes during storage of whole maize flour and their control. [Student Project Report] (Submitted)

Damian, W. Wamajje (1977) The nutritional value of maize and maize products. [Student Project Report] (Submitted)

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

Deepa, C. and Swati, Sarabhai and Prabhasankar, P. and Umesh Hebbar, H. (2017) Effect of Micronization of Maize on Quality Characteristics of Pasta. Cereal Chemistry, 94 (5). pp. 840-846. ISSN 0009-0352

Deepa, C. and Umesh Hebbar, H. (2017) Influence of micronization on physicochemical properties of maize grains. Starch/Stärke, 69. pp. 1-9.

Deepa, C. and Umesh Hebbar, H. (2014) Micronization of maize flour: Process optimization and product quality. Journal of Cereal Science, 60 (3). pp. 569-575.

Deepa |, C. and Umesh Hebbar, H. (2017) Effect of micronization of maize grains on shelf-life of flour. Journal of Food Processing and Preservation, 41. pp. 1-9.

Deepak, M. D (1988) Effect of variety and morphology on the whole germ recovery and germ content of maize. Masters thesis, Central Food Technological Reseach Institution.

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

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

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Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1965) The chemical composition and nutritive value of the proteins of hybrid maize. Journal of Nutrition and Dietetics, 2. pp. 125-127.

Harleen, Kaur (2018) Maize and Maize Based Products. Masters thesis, Central Food Technological Research Institute.

Harleen, Kaur (2019) Preparation of High Protein Cornflakes. [Student Project Report] (Submitted)

Harshali Arun, Redij (2017) Influence of Incorporation of Amaranth Seed coat Fraction on Cornflakes Characteristics. [Student Project Report] (Submitted)

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Ishika Balaji, Iyer (2024) Anti-aflatoxigenic potential of selected plant essential oils on aflatoxigenic fungi of stored grains. [Student Project Report] (Submitted)

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Jhansi Rani, Jasti (2010) “Isolation of xylo-oligosaccharides from maize bran and determination of their antioxidant activity. [Student Project Report]

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Kalidoss, J. (2004) Fermentation and downstream processing for xylitol production from corncobs. [Student Project Report] (Submitted)

Korula, S. and Shurpalekar, S. R. and Paul Jayaraj, A. and Chandrashekhara, M. R. (1964) Studies on a Spray-Dried Infant Food Based on Peanut Protein Isolate and Full-Fat Soy Flour and Fortified with DL-methionine and Certain Vitamins and Minerals III. Supplementary Value to a Maize-Tapioca Diet. Food Technology, 18 (6). pp. 903-906.

Krishnaraju, K. (1973) Culinary quality of maize semolina in comparison with semolina prepared from other cereal grains. Masters thesis, Central Food Technological Research Institute.

Krishnaraju, K. (1972) Processing of corn for human consumption. Masters thesis, Central Food Technological Research Institute.

Kutumba Rao, S. and Chandrasekharan Kartha, C. and Appu Rao, B. and Thirumala Rao, S. D. and Murthy, K. S. (1962) Maize germ milling. Food Science, 12 (3). pp. 71-74.

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Lwaitama, A. M. K. (1980) Comparative evaluation of some traditional milled maize flours. [Student Project Report] (Submitted)

Lwaitama, A. M. K. (1979) Maize protein and its improvement for human nutrition. Masters thesis, Central Food Technological Research Institute.

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Malleswari, P. (2012) Functional properties of different forms of maize flour and its usage in the preparation of biscuits. [Student Project Report] (Submitted)

Mancharkumar, B. and Gerstenkorn, P. and Seiler, K. and Bolling, H. (1978) On measurement of colour of maize and its products. Journal of Food Science and Technology, India, 15 (1). 6-11, 15 ref..

Mancharkumar, B. and Gerstenkorn, P. and Seiler, K. and Bolling, H. (1978) On some correlations between grain composition and physical characteristics to the dry milling performance in maize. Journal of Food Science and Technology, India, 15 (1). 1-6, 10 ref..

Manisha, Thakur (2017) Physicochemical characteristics of grits from germinated maize grains. [Student Project Report] (Submitted)

Manisha, Thakur (2016) Processing and Utilization of maize in Ready-To-Eat Products. Masters thesis, University of Mysuru.

Manohar Kumar, B. and Kempf, W. (1978) On wet milling suitability of four maize cultivars. Journal of Food Science and Technology (India), 15 (6). pp. 253-255.

Manohar Kumar, B. and Seiler, K. and Gerstenkorn, P. (1978) Pressure extrusion of Indian maize and maize-legume composite flours. Journal of Food Science and Technology (India), 15 (5). pp. 173-176.

Maradagi, T and Stephen, N. M. and Ramudu, K. N. and Kumar, R. and Ganesan, P. (2024) Characterization of the modulatory effect of zeaxanthin isolated from maize kernels on cellular signaling pathways associated with hyperglycemia-induced HepG2 cell proliferation. PharmaNutrition, 27. pp. 1-12.

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Narayanaswamy, D. and Desai, B. L. M. and Daniel, V. A. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1970) Improvement of protein value of poor kaffir corn (Sorghum vulgare) diet by supplementation with limiting amino acids. Nutrition Report International, 1. pp. 297-303. (In Press)

Nathoo Ram, Verma (1974) Use of jowar and maize in biscuit preparation. [Student Project Report] (Submitted)

Nghi, T. T (1987) Dry maize milling and some products from maize and weaning food from maize and green gram for Vietnamese children. [Student Project Report] (Submitted)

Nghi, T. T. and Narasimha, H. V. (1994) Performance of a plate mill and a modified Engelberg huller for small-scale dry milling and de-germing of maize. International Journal of Food Science and Technology, 29 (3). 347-352, 10 ref..

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Rajashekhar, V. Ballari and Asha, Martin and Lalitha, R. Gowda (2013) A calibrator plasmid for quantitative analysis of insect resistant maize (Yieldgard MON 810. Food Chemistry, 140. pp. 382-389. ISSN 0308-8146

Rajkumar, K. (2009) Aflatoxins in Rhizosphere and Rhizoplane of Maize Plants: A Case Study of Certain Villages of Perambalur District - Tamil Nadu. [Student Project Report]

Raju, G. N. (1988) Morphological, histochemical and physiological factors associated with certain technological properties of cereal grains. Doctoral thesis, Central Food Technological Research Institute.

Rehana, Fasiha and Basappa, S. C. (1990) Detoxification Of Aflatoxin B1 in Maize by Different Cooking Methods. Journal of Food Science and Technology, 27 (5). pp. 397-399.

Rohini, B. (2023) Photocatalytic assisted valorization of corn cob biomass. Doctoral thesis, Central Food Technological Research Institute.

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

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Satyajeet, Anand (2000) Literature survey of maize dry milling and study of plant layout of one tonne per hour maize milling pilot plant. [Student Project Report] (Submitted)

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

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

Sila, Bhattacharya and Nagin, Chand. and Bhashyam, M. K. and Srinivas, T. (1996) Influence of cob morphology and grain characteristics on oil content in maize (Zea mays L.). Journal of Food Science and Technology, 33 (4). 302-307, 7 ref.. ISSN 0022-1155

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2006) Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering, 74 (1). pp. 80-95. ISSN 0260-8774

Sila, Bhattacharya and Suvendu, Bhattacharya (1994) Flow behavior of cooked maize flour suspensions and applicability of mathematical models. Journal of Food Process Engineering, 17 (3). 263-278, 49 ref..

Somashekar, D. and Rati, E. R. and Chandrashekar, A. (2003) PCR-restriction fragment length analysis of aflR gene for differentiation and detection of Aspergillus flavus and Aspergillus parasiticus in maize. International Journal of Food Microbiology, 93. pp. 101-107.

Sreenivasa, M. Y. and Diwakar, B. T. and Charith Raj, Adkar Purushothama (2012) Determination of toxigenic potential of Fusarium species occurring on sorghum and maize grains produced in Karnataka, India by using Thin Layer Chromatography. International Journal of Life Sciences, 6 (1). pp. 31-36.

Srinivas, T. and Bhashyam, M. K. and Manjunath, N. and Pandurange Gowda, K. T. (1991) Influence of cob and grain characteristics on the processing properties of maize. Tropical Science, 31 (3). pp. 305-316.

Srinivas, T. and Bhashyam, M. K. and Nagin, Chand. and Sila, Bhattacharya and Sreedhara Murthy, S. and Narasimha, H. V. (1991) Relationship of Cob characters with grain morphology in maize (Zea mays, Poaceae). Economic Botany, 45 (4). pp. 503-510.

Suggu, Kaushik (2009) Preparation of Maize Flakes from Grits by Steaming. [Student Project Report]

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Tasker, P. K. and Doraiswamy, T. R. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) The metabolism of nitrogen, calcium and phosphorus in children on a poor Indian diet based on maize (Zea mays). Indian Journal of Pediatrics, 29. pp. 37-41.

Tasker, P. K. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of groundnut flour and blends of groundnut flour and skim milk powder to a maize tapioca diet. Food Science, 11. pp. 181-186.

Tehreem, F. Maradgi (2018) Inhibitory potential of zeaxanthin on high glucose induced proliferation of human hepatocellular carcinoma (HepG2) cells. Masters thesis, Academy of Scientific and Innovative Research.

Teotia, M. S. and Beerh, O. P. and Sakena, A. K. (1992) Use of maize for Mathi and Matar preparation. Beverage and Food World, 19 (2). pp. 7-9.

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Velu, V. and Nagender, A. and Prabhakara Rao, P. G. and Rao, D. G. (2006) Dry milling characteristics of microwave dried maize grains (Zea mays L.). Journal of Food Engineering, 71 (1). pp. 30-36. ISSN 0260-8774

Venkatesh, K. V. L. and Raghavendra Rao, S. N. and Sridharamurthy, S. and Prabhakar, J. V. and Sen, D. P. and Desikachar, H. S. R. (1984) Shelf life studies on maize-based 'balahar'. Journal of Food Science and Technology, 21 (4). 199-203, 8 ref..

Vohra Rafique, Abdullabhai (1975) Preparation and properties of vermicelli noodles from maize and sorghum. [Student Project Report] (Submitted)