Items where Subject is "600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut"

A

Ahmed, A. R. and Appu Rao, A. G. and Ramanatham, G. (1988) Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour. Journal of agricultural and food chemistry, 36 (4). pp. 690-694. ISSN 0021-8561

Akhila, K. S. (2010) Characterization of Yeast for Aflatoxin Binding. [Student Project Report]

Amla, I. and Kamala, C. S. and Gopalakrishna, G. S. and Paul Jayaraj, A. and Sreenivasamurthy, V. and Parpia, H. A. B. (1971) Cirrhosis in children form peanut meal contaminated by aflatoxin. American Journal of Clinical Nutrition, 24 (7). pp. 609-614.

Anantharaman, K. and Paul Jayaraj, A. and Subramanian, N. (1964) Studies on dietary choline defficiency in the rats fed on isolated groundnut protein. Bulletin of National Institute of Science India, 25. pp. 90-100.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Nutritional studies on screw-press groundnut cake and groundnut protein isolate. Food Science, 11 (1). pp. 1-3.

Asha, Singh (2006) Characterization of Aroma Development in Roasting of Peanut. [Student Project Report]

B

Balasubramanyam, N. and Baldev, Raj. and Indiramma, A. R. (1983) Packaging and storage quality of roasted and salted, spiced peanuts in flexible packages. Perfectpac, 23 (1). 5-11, 7 ref..

Bhagya, S. and Srinivasan, K. S. and Prakash, V. (1993) Effect of proteases on groundnut proteins (Arachis hypogaea L.). Nahrung, 37 (6). 528-537, 26 ref..

Bhatia, D. S. and Parpia, H. A. B. and Baliga, B. P. (1966) Peanut Protein Isolate-Production and Properties. Journal of Food Science and Technology, 3 (1). pp. 2-12.

Bhatia, D. S. and Parpia, H. A. B. and Baliga, B. R. (1966) Peanuts protein isolate - Production and properties. Journal of Food Science and Technology (India), 3. pp. 2-12.

C

Chandrasekhara, M. R. and Indira, K. and Prasanna, H. A. and Ramanatham, G. and Jagannath, K. S. and Leela, N. and Srinivasan, K. S. and Vaidehi, M. and Murthy, I. A. S. (1972) Nutritional studies with milk toned with peanut proteins - Miltone. Nutrition Reports International, 6 (5). 239-250, 14 ref..

Chandrashekhara, M. R. and Soma Korula, S. and Indiramma, K. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Nutritive value of a high protein biscuit-like product containing groundnut protein isolate and casein and fortified with calcium salts and vitamins. Food Science, 11. pp. 27-31.

E

Eapen, K. E. and Kalbag, S. S. and Subrahmanyan, V. (1966) Key operations in the wet-rendering of peanut for the isolation of protein, oil and starch. Journal of American Oil Chemists' Society, 43. pp. 585-589.

G

Govindaraju, K. (2003) Studies on the preparation and characterization of protein hydrolysates from groundnut and soybean isolates. Doctoral thesis, University of Mysore.

Govindaraju, K. and Srinivas, H. (2006) Studies on the effects of enzymatic hydrolysis on functional and physico-chemical properties of arachin. LWT - Food Science and Technology, 39 (1). pp. 54-62. ISSN 0023-6438

Gowri, Sur. and Reddy, S. K. and Swaminathan, M. and Subramanyan, V. (1955) The metabolism of nitrogen, calcium and phosphorus in undernourished children. II. The effect of supplementary groundnut milk curds on the metabolism of nitrogen, calcium and phosphorus. British Journal of Nutrition, 9 (3). pp. 210-215.

H

Hariharan, K. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1967) Effect of supplementing poor Indian diets based on wheat, rice and ragi with vitamins, minerals and groundnut flour on the nutritive value of the diets as judged by the growth of albino rats. Journal of Nutrition and Dietetics, 4 (1). pp. 56-66.

Hariharan, K. and Rao, S. V. (1997) Influence of partial replacement of butter fat with peanut oil (in infant formula) on erythrocyte fatty acids in infants. Indian Journal of Experimental Biology, 35 (9). pp. 957-63. ISSN 0019-5189

Hariharan, K. and Subramanya Raj Urs, T. S. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Effect of supplementing poor Indian diets based on kaffir corn, pearl millet and maize with vitamins and minerals and fortified and unfortified groundnut flour on the nutritive value of the diets as. Journal of Nutrition and Dietetics, 2. pp. 196-201.

J

Jayaraman, A. and Sreenivasamurthy, V. and Parpia, H. A. B. (1965) Extraction of aflatoxin from peanut products by dialysis. Journal of Association of Official Analytical Chemists, 48 (6). pp. 1256-1260.

Jimsheena, V. K. and Lalitha, R. Gowda (2011) Angiotensin I-converting enzyme (ACE) inhibitory peptides derived from arachin by simulated gastric digestion. Food Chemistry, 125 (2). pp. 561-569. ISSN 0308-8146

K

Kalidas, M. (1984) Substitute dairy spreads with special reference to peanut butter. Masters thesis, Central Food Technological Research Institute.

Kantha, Joseph and Tasker, P. K. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Effect of supplementing a poor rice diet with groundnut protein isolate fortified with calcium salts and vitamins on the metabolism of nitrogen, calcium and phosphorus in children. Food Science, 11. pp. 31-35.

Kantharaj Urs, M. and Bains, G. S. (1966) Effect of variation in pre-cooking of peanuts on the stability of partially defatted meals. Oleagineux, 21. pp. 231-232.

Kantharaj Urs, M. and Bains, G. S. and Bhatia, D. S. (1962) Triacetin as substrate for peanut lipase. Science and Culture, 28. pp. 581-582.

Kantharaj Urs, M. and Srinathan, V. R. and Murthy, H. B. N. and Muthu, M. and Bains, G. S. (1962) Studies on factors affecting and shelf-life of edible peanut cake, grits and flour. Food Science, 11 (10). pp. 273-277.

Kapur, N. S. and Mathur, P. B. (1953) Storage of groundnuts. Science and Culture, 18. pp. 524-526.

Kella, N. K. D. (1987) Heat-induced conformational changes in arachin at low pH: mechanism of gel formation. Food Hydrocolloids, 1 (3). 181-190, 38 ref..

Krishnaswamy, M. A. and Patel, J. D. (1968) Imitation-cheese spread based on peanut protein. Milchwissenschaft, 23 (10). 618-23, 14 ref..

M

Madhavi, D. L. and Subramanyam, L. and Chand, N. and Srinivasan, K. S. (1988) Effect of solvent extraction on removal of nutty flavour and functional properties of groundnut flour. Journal of Food Quality, 11 (5). pp. 375-385. ISSN 0146-9428

Mayura, K. and Sreenivasamurthy, V. (1969) Quantitative method for the estimation of aflatoxins in peanuts and peanut products. Journal of the Association of Official Analytical Chemists, 52 (1). 77-81, 8 ref..

Monteiro, P. V. and Prakash, V. (1996) Alteration of functional properties of peanut (Arachis hypogaea L.) protein fractions by chemical and enzymatic modifications. Journal of Food Science and Technology, 33 (1). pp. 19-26.

Monteiro, P. V. and Prakash, V. (1994) Functional properties of homogeneous protein fractions from peanut (Arachis hypogaea L.). Journal of Agricultural and Food Chemistry, 42 (2). pp. 274-278.

Moorjani, M. N. and Bhatia, D. S. (1954) Changes in the nitrogenous constituents of groundnut milk during souring. Journal of Scientific and Industrial Research, 13B. pp. 274-276.

Moorjani, M. N. and Bhatia, D. S. (1953) Thiamine, riboflavin and nicotinic acid content of processed groundnut milk and curd. Bulletin of Central Food Technological Research Institute, 2 (4). pp. 101-102.

Moorjani, M. N. and Bhatia, D. S. (1954) The proteins of the groundnut. Bulletin of Central Food Technological Research Institute, 3 (5). pp. 112-117.

P

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.

Parpia, H. A. B. and Swaminathan, M. and Bhatia, D. S. (1965) Peanut protein foods for protein poor countries. Journal of Food Science and Technology, 2. pp. 17-33.

Prabhakar, J. V. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. (1964) Supplementary value of low-fat groundnut flour and groundnut protein isolate fortified with certain vitamins and calcium to poor vegetarian rice diet. Journal of Nutrition and Dietetics, 1. pp. 153-157.

R

Rahul, S.R. and Sandeep, Hegde and Shamanth, Kumar and Ramesh, A. (2006) Design, Fabrication, Testing and Analysis of the De-Skinning Machine for Roasted Peanuts. [Student Project Report]

Ramanna, B. R. (1975) Investigations on preparation of non-dairy ice cream. Journal of Food Science and Technology, India, 12 (1). 43-44, 3 ref..

Rati, E. R. and Prema, V. and Shantha, T. (1987) Modification of Pons's method of estimating aflatoxin B1 in corn, groundnut and groundnut cake. Journal of Food Science and Technology, 24 (2). pp. 90-91. ISSN 0022-1155

Reshab, M. V. (2018) Preparation of Peanut Protein Isolate and Polyphenol Rich Concentrates from Peanut Meal. [Student Project Report] (Submitted)

S

Shanti, Swarupa (2023) Standardization and characterization of food formulations by using spice fixed oils nanoemulsions. [Student Project Report] (Submitted)

Shetty, K. J. and Rao, M. S. N. (1974) Studies on groundnut proteins. III. Physicochemical properties of arachin prepared by different methods. Analytical Biochemistry, 62 (1). 108-120, 18 ref..

Shetty, K. J. and Rao, M. S. N. (1976) Studies on groundnut proteins. V. Physico-chemical properties of arachin prepared by different methods. Analytical Biochemistry, 73 (2). 458-470, 22 ref..

Shurpalekar, S. R. and Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. and Chandrasekhar, B. S. and Sreenivasan, A. and Subrahmanyan, V. (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: II. Protein Efficiency Ratio and Over-all Nutritive Value. Food Technology, 18 (6). pp. 900-902.

Shyama Sundar, R. and Rajagopal Rao, D. (1978) Functional properties of native and acylated peanut proteins prepared by different methods. Lebensmittel Wissenschaft und Technologie, 11 (4). 188-191, 17 ref..

Sinchana, T. L. (2023) The development of CRTO oil enriched peanut butter as a functional food product: physico-chemical and sensory characteristics. [Student Project Report] (Submitted)

Subba Rau, B. H. and Srinivasan, K. S. (1988) Enzymatic modification of groundnut flour (by papain/protease) and its effect on functional properties. Lebensmittel Wissenschaft und Technologie, 21 (3). pp. 126-130. ISSN 0023-6438

Subitha, R. (2010) Bioactive Peptides from Groundnut. [Student Project Report]

Subrahmanyan, V. and Bhatia, D. S. and Subramanian, N. (1958) Vegetable milk curd from groundnuts. Research and Industry, 3. pp. 121-122.

Subramanian, N. and Anantharaman, K. and Kantha, Joseph and Narayana Rao, M. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Effect of different methods of drying on the nutritive value of groundnut protein isolate. Food Science, 11 (1). pp. 4-8.

Sundar, R. S. and Hariharan, K. and Rao, D. R. (1976) Major acidic peptides of Arachis hypogaea (peanut). Lebensmittel Wissenschaft und Technologie, 9 (3). 180-182, 21 ref..