Items where Subject is "600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery"

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Abdul Jabber, MD. (1982) Jaggery(GUR): Manufacture and quality control. Masters thesis, Central Food Technological Research Institute.

Abdul Jabber, MD. (1983) Studies on the quality of commercial jaggery on storage. [Student Project Report] (Submitted)

Ahmed, S. Y. and Ghildyal, N. P. and Kunhi, A. A. M. and Lonsane, B. K. (1983) Confectioner's syrup from tapioca processing waste. Starch/Staerke, 35 (12). 430-432, 6 ref..

Ajay, Sanghi (1997) Influence of high sucrose on rheological characteristics of dough and quality of bread. [Student Project Report] (Submitted)

Ajayakumar, S. A (1999) Novel or speciality confections. Masters thesis, Central Food Technological Research Institute.

Ajayakumar, S. A. (1999) Effect of Dihydroxy stearic acid triglycerides on quality of chocolate. [Student Project Report] (Submitted)

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Microwave assisted synthesis and characterization of Sago starch-g-acrylamide. Starch/Starke , 63. pp. 740-745.

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Synthesis and characterization of highly acetylated sago starch. Starch/Starke , . pp. 1-5.

Anindya, Basu and Sarma, Mutturi and Prapulla, S. G. (2016) Production of isomaltooligosaccharides (IMO) using simultaneous saccharification and transglucosylation from starch and sustainable sources. Process Biochemistry, 51 (10). pp. 1464-1471.

Aniruddha, Som (1973) Technology of starch. Masters thesis, Central Food Technological Research Institute.

Anisha, Biswas and Naresh, K. S. and Samiksha, S. Jaygadkar and Sachin, R. Chaudhari (2023) Enabling honey quality and authenticity with NMR and LC-IRMS based platform. Food Chemistry, 416. p. 135825.

Anisha, Biswas and Sachin, R. Chaudhari (2024) Exploring the role of NIR spectroscopy in quantifying and verifying honey authenticity: A review. Food Chemistry, 445. p. 138712.

Annapoorna, Kamath (1994) Role of starch in bakery products. Masters thesis, Central Food Technological Research Institute.

Annapoorna, Kamath (1994) The effect of different levels of starch from various sources on the quality of cookies. [Student Project Report] (Submitted)

Anu, John (2018) Determination Of Selected Heavy Metals Like (Pb, Cd, Zn, Cu, Ni & Mn) In Some Chocolates. [Student Project Report] (Submitted)

Anupama, D. and Bhat, K.K. and Sapna, V.K. (2002) Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36. pp. 183-191.

Anurag, Chadha (1998) Effect of sucrose alternatives on quality of chocolate. [Student Project Report] (Submitted)

Aparna, A. R. and Rajalakshmi, D. (1999) Honey - its characteristics, sensory aspects, and applications. Food Reviews International, 15 (4). 455-471, 60 ref..

Archana, Haridas (2017) Studies on Chocolate Coated Cardamom Seeds. [Student Project Report] (Submitted)

Arushi, Gambhir (2016) Effect of Addition of Green Tea Extract on the Quality of Chocolates. [Student Project Report] (Submitted)

Asis Kumar, Pal (1987) Chewing gums and mouth fresheners. Masters thesis, Central Food Technological Research Institution.

Asish Kumar, Pal (1988) The effect of ingredients on the quality of confectionery jellies. [Student Project Report] (Submitted)

Aswathi, K. N. and Pushpa, S. Murthy (2024) Pulped natural/honey coffee process: An innovative approach. Food and Humanity (2024), 2. p. 100287.

Athira Mohanan, Jayasree (2016) Development of Dessert from Dates. [Student Project Report] (Submitted)

Azizi, M. H. and Venkateswara Rao, G. (2005) Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19 (4). pp. 739-743.

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Balasubrahmanyam, N. and Indiramma, A. R. and Anandaswamy, B. (1979) Packaging requirements for sugar confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 112-115.

Baldev, Raj and Annadurai, V. and Somashekar, R. (2001) Structure–property relation in low-density polyethylene–starch immiscible blends. European Polymer Journal, 37 (5). 943-948 .

Barhate, R. S. and Subramanian, R. and Nandini, K. E. and Umesh Hebbar, H. (2003) Processing of honey using polymeric microfiltration and ultrafiltration membranes. Journal of Food Engineering, 60 (1). pp. 49-54.

Basavaraj, Madhusudhan and Tharanathan, R. N. (1996) Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions. Carbohydrate Polymers, 29 (1). 41-44, 17 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..

Basavaraja, B. A (2023) Effect of blending milk and dairy compound chocolates on textural and sensory qualities. [Student Project Report] (Submitted)

Baskaran, V. and Narasimhamurthy, K. and Nagendra, R. and Lokesh, B. R. (1999) Safety evaluation of lactulose syrup in rats. Journal of Food Science and Technology, 36 (4). 355-357, 26 ref.. ISSN 0022-1155

Bharath Kumar, Thota (2004) Biotechnological Production of Natural Non-Nutritive Sweeteners. Masters thesis, University of Mysore.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.

Bhatia, I. S. and Subrahmanyan, V. and Srinivasan, M. (1955) Some aspects of the composition, nutritive value and medicinal properties of honey. Journal of Scientific and Industrial Research, 14A. pp. 73-79.

Bhattacharya, K. R. (1979) Starch and its derivatives: Their properties and food uses. Proceedings of the symposium on the Status and Prospects of the Confectionery Industry in India, AFS. pp. 42-55.

Brunda, H. P (2023) Method validation for the simultaneous determination of selected acaricides in sugarcane, cane sugar and chili from South Karnataka. [Student Project Report] (Submitted)

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Chadha, A. (1997) Dietetic chocolate and confectionery. Masters thesis, Central Food Technological Research Institute.

Chandrakant, D. A. (2006) Evaluation of effect of change in process parameters on final quality of sugar free chocolates. [Student Project Report] (Submitted)

Chandrashekar, A. and Somashekar, K. and Savitri, A. (1987) Optical interference studies on single starch granules. Starch/Staerke, 39 (6). pp. 195-197. ISSN 0021-8561

Chetana, R. (2004) Studies on the use of Sucrose Alternatives in Traditional Sweetmeats. PhD thesis, University of Mysore.

Chetana, R. and Krishnamurthy, S. and Yella Reddy, S. (2004) Rheological behavior of syrups containing sugar substitutes. European Food Research and Technology, 218. pp. 345-348.

Chetana, R. and Yella Reddy, S. and Negi, P. S. (2013) Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder. Food and Nutrition Sciences, 4. pp. 276-281.

Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.

Chetule Rashmi, Bhaurao (2017) Techno-economical Role of Damaged Starch in Various Bakery Products. Masters thesis, Central Food Technological Research Institute.

Clement Adebooye, Odunayo and Singh, Vasudeva (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp). Innovative Food Science and Emerging Technologies, 9 (1). pp. 92-100.

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D'Souza, S. and Date, W. B. (1959) An improved titration vessel for iodometric estimation of reducing sugars. Current Science, 28. p. 202.

Das, D. P. and Parekh, C. M. and Siddappa, G. S. and Tandon, G. L. (1956) Utilization of two orange-flesh varieties of sweet potatoes for canning, dehydration and preparation of 'halwa'. Bulletin of Central Food Technological Research Institute, 5. pp. 187-188.

Dattatreya, B. S. and Usha, D. V. and Susheelamma, N. S. and Bhat, K. K. (2003) Aspartame: Studies on UV spectral characteristics. International Journal of Food Science and Technology, 38 (7). pp. 767-775.

Deepa, D'souza (2003) Effect of various syrups on biscuit quality. [Student Project Report] (Submitted)

Deepa, D'souza (2003) Functional role of sugar and sugar syrup in biscuit manufacture. Masters thesis, Central Food Technological Research Institute.

Deepa, Devaragudda (2023) Regulatory quality and safety aspects of jaggery. [Student Project Report] (Submitted)

Devipriya, E.S. (2017) Development of Ginger Coconut Toffee from fresh ginger. [Student Project Report] (Submitted)

Dhanalakshmi, K. and Suvendu, Bhattacharya (2011) Compaction agglomeration of corn starch in presence of different binders. Journal of Food Engineering, 104. pp. 348-355.

Dhanalakshmi, K. and Suvendu, Bhattacharya (2012) Flow and Functional Characterization of Cornstarch Powder in the Presence of Water and Pregelatinized Starch. Journal of Food Process Engineering, 35. pp. 887-897.

Dinta, Sebastian (2017) Development of functional Hard boiled candy. [Student Project Report] (Submitted)

Dinta, Sebastian (2016) Recent advances in hard boiled candies with added bio-actives. Masters thesis, University of Mysuru.

Divyam, Dialani (2024) Development of toffee with nutraceuticals. [Student Project Report] (Submitted)

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Fathima, H (2023) Development of novel sugarcane products. [Student Project Report] (Submitted)

Flavy Sylvia, E. (2012) Resistant starch degrading enzyme from Bifidogenic bacteria. [Student Project Report] (Submitted)

Full, N. A. and Yella Reddy, S. and Dimick, P. S. and Ziegler, G. R. (1996) Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5). pp. 1068-1072.

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Geetha, V. and Moumita, Das and Chetana, R. and Suresh Kumar, G. (2023) Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste. Journal of Aquatic Food Product Technology, 32 (8–9). pp. 599-613. ISSN ISSN: 1049-8850

Ghildyal, N. P. and Jaleel, S. A. and Kunhi, A. A. M. and Rehana, Fasiha (1986) Utilization of potato biomass for the production of confectioner's syrup. Indian Food Industry, 5 (2). pp. 81-84.

Ghildyal, N. P. and Ramakrishna, M. and Lonsane, B. K. (1989) Comparative economics of the production of high fructose syrup from cassava chips and cassava starch. Starch/Staerke, 41 (2). pp. 64-68. ISSN 0038-9056

Gothwal, P. P. and Kishori, Lal. and Shukala, I. C. (1995) Survey of the quality of khoa and knoa based sweets marketed in Lucknow. Beverage and Food World, 22 (3). pp. 10-13.

Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91.

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Hameeda Banu, N. Itagi and Vasudeva, Singh (2010) Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes. Trends in Carbohydrate Research, 2 (3). pp. 15-24.

Hariprasad, P. and Vipin, A. V. and Karuna, S. and Raksha, R. K. and Venkateswaran, G. (2015) Natural aflatoxin uptake by sugarcane (Saccharum officinaurum L.) and its persistence in jaggery. Environmental Science and Pollution Research, 22. pp. 6246-6253.

Harish Nayaka, M. A. and Sathisha, U. V. and Manohar, M. P. and Chandrashekar, K. B. and Shylaja, M. Dharmesh (2009) Cytoprotective and antioxidant activity studies of jaggery sugar. Food Chemistry, 115 (1). pp. 113-118. ISSN 0308-8146

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)

Himadri Kumar, Das (1981) The role of sugars in bread making. Masters thesis, Central Food Technological Research Institute.

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Iyengar, N. V. R. (1953) Confectionery manufacture. Bulletin of Central Food Technological Research Institute, 2. pp. 308-313.

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Jacob John, P. (1979) Cocoa products. Masters thesis, Central Food Technological Research Institute.

Jagadish, Kumathe (1982) Cereal starches properties and applications in food industry. Masters thesis, Central Food Technological Research Institute.

Jagadish Babu, S.V. (2004) Nutraceutical Enriched Chikki. [Student Project Report]

Jain, N. L. and Das, D. P. and Siddappa, G. S. (1958) Preparation of fruit toffees. Food Science, 7 (11). pp. 325-326.

Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.

Jane Odelia, Swer (2002) Emulsions in chocolate and confectionery. Masters thesis, Central Food Technological Research Institute.

Jaygadkar Samiksha, Shailesh (2022) Detection of Honey Adulterants using Nuclear Magnetic Resonance Technique. Masters thesis, Central Food Technological Research Institute.

Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..

Jeyarani, T. and Banerjee, T. and Ravi, R. and Gopala Krishna, A. G. (2015) Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils. Journal of Food Science and Technology, 52 (2). pp. 1082-1088. ISSN 0022-1155

Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..

Jeyarani, T. and Yella Reddy, S. and Prabhakar, J. V. (1996) Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection. Journal of Food Science and Technology, 33 (2). 116-120, 16 ref.. ISSN 0022-1155

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

Jitender, Jangir (2017) Optimization and standardization of mead production from unifloral and multifloral honey. [Student Project Report] (Submitted)

Johar, D. S. (1951) Micro-organisms in Indian sugars. Indian Journal of Horticulture, 8 (2). pp. 19-21.

Joseph, R. and Shanthamma, M. S. and Sreenivasa Murthy, V. (1977) Isolation of Streptomyces having high glucose-isomerase activity and assessment of their efficiency in the production of fructose syrups. Journal of Food Science and Technology, India, 14 (2). 73-77, 21 ref..

Jude Odela, Swer (2002) Effect of emulsifiers on rheology of chocolate. [Student Project Report] (Submitted)

June Odelia, Swer and Yella Reddy, S. (2008) Effect of sucrose mono-ester on rheology of chocolate. Journal of Food Science and Technology, 45 (5). pp. 447-449.

Jyotsna, K. (2009) Amla Based Nutra Cereal Bar. [Student Project Report]

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Kajal, Sahu (2024) Liquid chocolate with VCO and vitamin A fortification. [Student Project Report] (Submitted)

Kapur, O. P. (1979) The role of the Prevention of Food Adulteration Act, 1954 and Rules, and of food laws, in confectionery industry. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 123-125.

Karthick, V. (2021) Fruit candies: An overview. Masters thesis, Central Food Technological Research Institute.

Kashish, Jain (2024) Surveillance study of trans fatty acids in fast food and confectioneries. [Student Project Report] (Submitted)

Kavyashree, K.V. (2009) Sugar Confections Based on Amla. [Student Project Report]

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee. Food Science, 12. pp. 221-223.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. II. Physico - chemical change in mango toffees during storage. Food Science, 12. pp. 223-227.

Khamar, B. M. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1965) Studies on canning of sugarcane juice. Indian Food Packer, 19 (2). pp. 23-27.

Khamrunissa, Begum and Vanitha Reddy, P. and Leelaja, B. C. and Rajashekar, Y. and Rajendran, S. (2007) Studies on insect infestation in chocolates. Journal of Stored Products Research, 43 (2). pp. 118-122.

Khushbu Bundela, K. (2024) Study of moisture sorption behavior in jaggery of different sizes and shapes. [Student Project Report] (Submitted)

Kishor Kumar, Agrawal (1981) Candied, crystallized and glaced fruit and peel. Masters thesis, Central Food Technological Research Institute.

Krishan, Kant (2023) Understanding the chocolate innovation and moulding techniques. [Student Project Report] (Submitted)

Krishna Kumar, H. M. (1986) Studies on different formulations for making milk chocolates and quality evaluation. [Student Project Report] (Submitted)

Krishna Kumar, Upadhyay (2023) Optimization of chocolate pilot plant operations for high-quality chocolate production. [Student Project Report] (Submitted)

Krishna Prasad, A. (1986) Effect of addition of different starches on cookie quality. [Student Project Report] (Submitted)

Krishnarau, L and Hoseney, R. C. (1994) Acid-hydrolyzed starch tailings effects on cookie spread. Journal of Food Science, 59 (6). 1255-1257, 1270, 18 ref..

Kumar, H. S. (2004) A comparative evaluation of analytical methods for the assay of menthol in confectionery and chewing products. Masters thesis, Central Food Technological Research Institute.

Kumar, K. R. (1992) Packaging aspects of confectionery items. Indian Food Industry, 11 (1). 34-39, 10 ref..

Kuppuswamy, S. and McBean, D. M. (1957) Effect of coating with starch and starch fractions on storage of dehydrated carrot. Food Technology, 11. pp. 262-265.

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Lakshmi, T. S. and Nandi, P. K. (1976) Hydrophobic interaction in sugar solutions: Results from gel interaction study. Journal of Chromatography, 116. pp. 177-179.

Lalitha, Subramanyam (1983) Studies on protein chewy candy. Masters thesis, Central Food Technological Research Institute.

Lewis, Y. S. (1979) Colours and flavours for confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 61-63.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1956) Acids and sugars in Eugenia jambolana. Journal of Scientific and Industrial Research, 15C. pp. 280-281.

Lulla, B. S. and Johar, D. S. (1955) Chromatographic analysis of sugars in banana. Current Science, 24. pp. 92-93.

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Madhava Naidu, M. and Faiza, S. and Sai Surekha, R. and Ravi, R. (2012) Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch. Food Science and Biotechnology, 21 (3). 747-752 .

Madhava Naidu, M. and Sheema, Faiza and Ravi, Ramaswamy and Manisha, Guha and Srinivas, Pullabhatla (2011) Physico-chemical and functional properties of starch isolated from ginger spent. Starch/Starke, 63 (9). pp. 570-578.

Madhavi Shekharam, K. and Venkataraman, L. V. and Salimath, P. V. (1987) Carbohydrate composition and characterization of two unusual sugars from the blue green alga, Spirulina platensis. Phytochemistry, 26 (8). 2267-2269, 24 ref..

Madhusudhan, B. and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? I. Isolation and composition of legume (greengram and Bengalgram) starches. Starch/Staerke, 47 (5). 165-171, 31 ref..

Mahanta, C. L. and Bhattacharya, K. R. (1989) Thermal degradation of starch in parboiled rice. Starch/Staerke, 41 (3). pp. 91-94. ISSN 0038-9056

Maheshwari, B. (2003) Heat resistant chocolates using kukum fat as cocoa butter extender. [Student Project Report] (Submitted)

Maheswaran, M. M. and Divakar, S. (1991) Studies on the structure of the inclusion compound of Beta-cyclodextrin with aspartame. Indian Journal of Chemistry, 30A (1). pp. 30-34.

Mangala, S. L (1997) Characterization of resistant starch formed during the processing of cereals. Doctoral thesis, Central Food Technological Research Institute.

Manish, Singh (1995) Use of sucrose esters in bakery products. [Student Project Report] (Submitted)

Manjunath, M. N. (1999) Carbohydrates of Indian honey. Doctoral thesis, Central Food Technological Research Institute.

Manjunath, M. N. and Sattigeri, V. D. and Krishnamurthy, M. N. (2002) Chewing gum and bubble gum - history, production, uses and regulatory aspects. Indian Food Industry, 21 (5). pp. 41-43.

Manjunath, M. N. and Tharanathan, R. N. (2000) A comparative study of the determination of glucose in honey. Journal of Food Science and Technology, 37 (1). pp. 48-50.

Manzar Hossain, Md. (2011) Studies on preparation of liquid jaggery from sugarcane. Masters thesis, University of Mysore.

Manzar Hossain, Md. and Iboyaima Singh, N. (2018) Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice. International Journal of Food Science and Nutrition, 3 (2). pp. 179-182.

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

Maria, Laya (2023) Evaluation of the presence of additives and preservatives used in bakery and confectionery. [Student Project Report] (Submitted)

Maya, Prakash and Ravi, R. and Anupama, D. and Bhat, K. K. (2004) Sensory profiling and positioning of Jilebi samples by multivariate analysis. Journal of Food Quality, 27 (6). pp. 418-427.

Md Manzar, Hossain (2010) Preparation of Liquid Sweetener and its Applications. Masters thesis, University of Mysore.

Medhini, Yaji (2024) Vitamin-fortified confectionery edible films. [Student Project Report] (Submitted)

Meghana Nayak, A (2023) Characterisation of native, resistant and modified cowpea (Vigna unguiculata) starch. [Student Project Report] (Submitted)

Mohan, B. H. and Malleshi, N. G. (2006) Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, 223 (3). 355-361 ; 28 ref..

Mohankumari, H. P. and Prema, Viswanath (2023) Impact of pre-enrichment broth on recovery of S. typhimurium and reformed water activity on dominance and endurance of Salmonella in Indian sweetmeat milk (doodh) peda. Journal of Agriculture and Horticulture Research, 6 (1). pp. 163-168.

Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. and Lahiry, N. L. (1962) Fish protein enriched corn starch. Research and Industry, 7. pp. 307-308.

Mr., Anurag (1986) Integrated utilization of sugarbeet. Masters thesis, Central Food Technological Research Institute.

Ms, Nikita (2022) Development of Nutrient Rich Jelly from Nannari Extract. [Student Project Report] (Submitted)

Ms., Akshitha (2010) Sensory Profiling and Positioning of Market Samples of Chocolates. [Student Project Report]

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Nagendra, R. and Venkat Rao, S. (1992) Effect of Incorporation of Lactulose in Infant Formulas on the Intestinal Bifidobacterial Flora in Rats. International Journal of Food Sciences and Nutrition, 43 (3). 169-173, 13 ref..

Nagendra, R. and Venkat Rao, S. (1992) An improved colorimetric method for the estimation of lactulose in lactose-lactulose mixtures. Food Chemistry, 43 (5). 399-402, 7 ref..

Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.

Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.

Narsing Rao, Saroja and Tharanathan, R. N. (2000) In vitro amylolytic degradation of natural and graft copolymerised cassava and potato starches. European Food Research and Technology, 211. pp. 411-414.

Nasir, Nusrath and Narayanaswamy, M. and Sandhu, J. S. and Nagaraja, K. V. (1987) Lactose content - a factor to distinguish channa [chhana] and khoa based sweets. Journal of Food Science and Technology, 24 (3). pp. 145-146.

Navi Lakshman, G (2004) Storage stability of white chocolate by using antioxidants. [Student Project Report] (Submitted)

Nidhi, Hastir (2000) Effect of starch and mixing methods on the quality of slab cakes. [Student Project Report] (Submitted)

Nidhi, Singh and Sudha, M. L. (2023) Natural food flavours: a healthier alternative for bakery industry—a review. Journal of Food Science and Technology. ISSN 0022-1155

Nirmala, M. and Muralikrishna, G. (2002) Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases. European Food Research and Technology, 215 (4). 327-333, 29 ref..

Nirmala, M. and Muralikrishna, G. (2003) In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases. Carbohydrate Polymers, 52 (3). pp. 275-283.

Nirupama, S. (2000) Effect of cocoa butter extenders (Mahua and Kokam fat fraction) on the quality parameters of chocolates. [Student Project Report] (Submitted)

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Obakpororo, E. Agbagwa and Swaroopa Rani, D. and Prakash, M. Halami (2017) Antibacterial potential components of Bacillus species and antibiotics residues in branded and unbranded honey samples from Nigeria. African Journal of Biotechnology, 16 (2). pp. 58-64.

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Patel, B. K. and Suvendu, Bhattacharya (2002) Coating with honey: a study with model solids. Journal of Food Process Engineering, 25 (3). 225-232, 14 ref..

Pimputkar, M. P (1994) Optimised mango puree blends for ready to serve mango beverage. [Student Project Report] (Submitted)

Policegoudra, R. S. and Aradhya, S. M. (2008) Structure and biochemical properties of starch from an unconventional source—Mango ginger (Curcuma amada Roxb.) rhizome. Food Hydrocolloids, 22 (4). pp. 513-519.

Pooja, K. I. (2024) Formulation of a honey based confectionery oleogel. [Student Project Report] (Submitted)

Pooja, R. Moorkoth (2018) Development and Evaluation of Jelly Candy from Papaya Leaves. [Student Project Report] (Submitted)

Pooja, S. T. (2021) Mahua -The Untapped Sugar. Masters thesis, Central Food Technological Research Institute.

Prahallad, Kr. Patel (1997) Determination of menthol in confectionery items. [Student Project Report] (Submitted)

Prakash, M. Halami (2008) Production of polyhydroxyalkanoate from starch by the native isolate Bacillus cereus CFR06. World Journal of Microbiology and Biotechnology, 24. pp. 805-812.

Pramthesh, R. Patel (1974) Studies on milk-protein based confectionaries. [Student Project Report] (Submitted)

Prasad, Renake (2017) Resistant Starch In Cereals As A Functional Component. Masters thesis, Central Food Technological Research Institute.

Preethi, B. S. (2019) Quality Evaluation of Hard Boiled Sugar Confectionery and Regulatory Requirements. [Student Project Report] (Submitted)

Preeti, Mishra (2014) Development of LC-MS/MS Method for Analysis of Antibiotics Using Ionic Liquid/Salt Aqueous Two Phase System. [Student Project Report] (Submitted)

Pussanee, Tudpinij (1981) Nut candies containing licorice. [Student Project Report] (Submitted)

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Rachitha, Diwakar (2006) Nutraceuticals Enriched Candies. [Student Project Report]

Raghunatha Rao, Y. K. (1952) Manufacture of glucose from tapioca starch. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 278-279.

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Ravichandran, P. and Kumar, K. R. (2001) Relationship between moisture sorption and texture characteristics of sugar confectionery. Indian Food Packer, 55 (3). pp. 62-66.

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Sai Manohar, R. and Haridas Rao, P. (1997) Effect of Sugars on the Rheological Characteristics of Biscuit Dough and Quality of Biscuits. Journal of the Science of Food and Agriculture, 75. pp. 383-390.

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Shaik, Abduldileep and Narayanasamy, Raja and Usharani, D. and Ajeet, Singh and Ram, Rajasekharan (2020) A bioactive polypeptide from sugarcane selectively inhibits intestinal sucrase. International Journal of Biological Macromolecules, 156. pp. 938-948. ISSN 0141-8130

Shaleen, Gupta (1995) Chocolate fat bloom. Masters thesis, Central Food Technological Research Institute.

Shamala, T. R. and Shri Jyothi, Y. P. and Saibaba, P. (2002) Antibacterial effect of honey on the in vitro and in vivo growth of Escherichia coli. World Journal of Microbiology and Biotechnology, 18 (9). 863-865 ; 6 ref..

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Shamil, Salim (2022) Analysis of HMF in Honey by using HPLC. [Student Project Report] (Submitted)

Shantha, H. S. (1964) Studies on development of starch in the banana plant during growth and maturation research report. Masters thesis, Central Food Technological Research Institute.

Sharanappa, T. T. and Chetana, R. and Roopa, B. S. and Suresh Kumar, G. (2021) Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates. LWT - Food Science and Technology, 142. p. 111005. ISSN 0023-6438

Sharma, Valavan. E (2022) Characteristics of Pearl Millet Starch. [Student Project Report] (Submitted)

Shiva, Prasad (1996) Chocolate : Enrobing & panning. Masters thesis, Central Food Technological Research Institute.

Shiva Prasad, S (1996) Incorporation of khoa in milk chocolate. [Student Project Report] (Submitted)

Shruti, Rajotya (2020) Development and evaluation of wheat germ based confectionery product. [Student Project Report] (Submitted)

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Siddappa, G. S. (1964) Fruit toffees - A note on mango toffee. Indian Food Packer, 18 (1). pp. 58-59.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees -VI. Effect of substitution of skim milk powder with Bengal gram or groundnut flour. Food Science, 12. pp. 238-239.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. III. Effect of incorporation of antioxidant on the development of rancidity and stability of carotene in mango toffee. Food Science, 12. pp. 228-232.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. IV. Packaging requirements of mango toffee in relation to moisture equilibrium. Food Science, 12. pp. 233-235.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. V. Effect of incorporation of fungistatic agents on the storage behaviour of mango toffee. Food Science, 12. pp. 235-238.

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Singh, V. and Ali, S. Z. and Somashekar, R. and Mukherjee, P. S. (2006) Nature of crystallinity in native and acid modified starches. International Journal of Food Properties, 9 (4). pp. 845-854.

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Soman, Shiny (1997) Starch damage and its significance in baking. Masters thesis, Central Food Technological Research Institute.

Somashekarappa, H. and Somashekar, R. and Vasudeva, Singh and Ali, S. Z. (1999) Microcrystalline parameters in native and acid-modified starches. Bulletin of Material Science, 22 (4). p. 805.

Sonali, Dash (2017) Development Of RTS Flavoured Beverage from Palm Jaggery. [Student Project Report] (Submitted)

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Srinivasa Babu, M. N. (1971) Starch hydrolyzing enzymes. [Student Project Report] (Submitted)

Sriram, Padmanabhan and Ramakrishna, M. (1993) Methods for Estimation of Starch: A Critical Appraisal. Journal of Food Science and Technology (India), 30 (5). pp. 313-320.

Subrahmanyan, V. (1961) Some thoughts on sugar and associated products. Sharkara, 4 (3). pp. 120-129.

Subrahmanyan, V. and Girdhari, Lal. and Bhatia, D. S. and Jain, N. L. and Bains, G. S. and Srinath, K. V. and Anandaswamy, B. and Krishna, B. H. and Lakshminarayana, S. K. (1957) Studies on banana pseudostem starch: Production, yield, physico-chemical properties and uses. Journal of the Science of Food and Agriculture, 5. pp. 253-261.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1956) Recovery of starch from tapioca 'fibre'. Bulletin of Central Food Technological Research Institute, 4. pp. 80-81.

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Subrahmanyan, V. and Rama Rao, G. and Narayana Rao, M. and Swaminathan, M. (1956) Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product. Bulletin of Central Food Technological Research Institute, 4. pp. 77-81.

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Surender, S. Ghonkpokta (1981) Integrated pectin extraction and candying raw papaya. [Student Project Report] (Submitted)

Surender, S. Ghonkrokta (1981) Candying in fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Suresh Babu, C. V. and Dubey, A. K. and Kini, R. and Umesh Kumar, S. and Karanth, N. G. (1999) Separation and direct detection of raw and gelatinized starch hydrolyzing activities of glucoamylase on isoelectric focusing gels. Electrophoresis, 20 (3). pp. 483-485. ISSN 0173-0835

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

Suriya Priya, V. (2022) Studies on Honey Adulteration Validation of EA-IRMS and LC-IRMS. [Student Project Report] (Submitted)

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Tharanathan, R. N. (2005) Starch - value addition by modification. Critical Reviews in Food Science and Nutrition, 45 (5). 371-384 ; many ref..

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Umesh Hebbar, H. and Nandini, K. E. and Lakshmi, M. C. and Subramanian, R. (2003) Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9 (1). pp. 49-53.

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Vaibhav Singh, Bais and Pooja, Aggarwal and Prashant, Bharadwaj and Balaji, Prakash (2020) Classification, characterization and structural analysis of sugar nucleotidylyltransferase family of enzymes. Biochemical and Biophysical Research Communications, 525 (3). pp. 780-785. ISSN 0006-291X

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Varun Kumar, S. (2010) Isolation and Characterization of Starches and Flours from Cereals. [Student Project Report]

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Vijayalakshmi, N. S. and Indiramma, A. R. and Prema, Viswanath and Anupama, D. and Koneripatti, R. Kumar (2005) Extension Of The Shelf-Life Of Burfi By Packaging. Journal of Food Quality, 28 (2). pp. 121-136.

Vijayalaxmi, S. and Anu Appaiah, K. A. (2013) Production of Bioethanol from Fermented Sugars of Sugarcane Bagasse Produced by Lignocellulolytic Enzymes of Exiguobacterium sp. VSG-1. Applied Biochemistry and Biotechnology, 171. pp. 246-260.

Vikram Singh, N. (2001) Production of low sugar chocolates using sucrose alternatives. [Student Project Report] (Submitted)

Vinutha, Pai (1993) Sugarless confections. Masters thesis, Central Food Technological Research Institute.

Vishal, Joshi (2008) A survey of transfatty acid content in commercial edible fats and confections. [Student Project Report] (Submitted)

Y

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

Yella Reddy, S. and Full, N. A. and Dimick, P. S. and Ziegler, G. R. (1996) Tempering method for chocolate containing milk-fat fractions. Journal of the American Oil Chemists' Society, 73 (6). pp. 723-727. ISSN 0003-021X

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.