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

Article

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..

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.

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.

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.

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

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

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

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..

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

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.

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. 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.

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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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.

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.

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.

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.

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

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

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.

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

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..

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.

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.

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.

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, 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.

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.

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.

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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.

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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.

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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

Swati, Sarabhai and Prabhasankar, P. (2015) Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT - Food Science and Technology, 63 (2). pp. 1301-1308.

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

Tharanathan, M. and Tharanathan, R. N. (2001) Resistant starch in wheat-based products: isolation and characterisation. Journal of Cereal Science, 34 (1). 73-84 ; 36 ref..

Tharanathan, R. N. (1995) Starch: The polysaccharide of high abundance and usefulness. Journal of Scientific and Industrial Research, 54 (8). pp. 452-458.

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.

Umesh Hebbar, H. and Rastogi, N. K. and Subramanian, R. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties. pp. 804-819.

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

Varma, R. and Baliga, B. A. and Jogdand, V. V. and Karanth, N. G. K. (1999) On-line monitoring of ethanol: in relation to the rate of carbon dioxide evolved. Biotechnology Techniques, 13. pp. 363-364.

Vatsala, C. N. and Haridas Rao, P. (1991) Studies on invert syrup for use in biscuits. Journal of Food Science and Technology, India, 28 (3). 149-152, 8 ref..

Veeranna, H. and Dinta, Sebastian and Juvvi, P. and Roopa, B. S. and Venkatesh Murthy, K. and Chetana, R. (2021) Functional hard-boiled candy formulation employing Plackett Burman design. Indian Journal of Traditional Knowledge, 20 (1). pp. 230-236.

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.

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Thesis

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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

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

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.

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

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

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

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

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

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

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

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

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

Raghuram, A.S. (2005) Replacement of Sugar with Artificial Sweeteners In Soft Dough Biscuit Formulation. Masters thesis, University of Mysore.

Rajalakshmi, G. (2014) New Starches from Under Utilized Plants for Food Applications. Masters thesis, University of Mysuru.

Rukmini, C. S (1988) Changes in carbohydrates during processing sweet potatoes. Masters thesis, Central Food Technological Research Institute.

Salunkhe, S. B. (2014) Resistant Starch: Sources, Application, Digestion and Health Aspects. Masters thesis, University of Mysuru.

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

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.

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

Shukla, V. K. (1985) Role of starch in baked products. Masters thesis, Central Food Technological Research Institute.

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

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

Venugopal, K. (1972) Indian confectionaries. Masters thesis, Central Food Technological Research Institute.

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

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

Student Project Report

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

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

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

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)

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

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)

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

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

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

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)

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

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

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)

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

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

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)

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)

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

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)

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

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

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

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]

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

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)

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

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

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

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)

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]

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)

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

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

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)

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

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

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)

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

Raj, Nair (1975) Vitamin C enriched candies. [Student Project Report] (Submitted)

Rajalakshmi, G. (2015) Extraction of Starch from Zingiber Zerumbet and its Food Application. [Student Project Report] (Submitted)

Ravichandran, P. (1990) Packaging and storage studies of confectionery products. [Student Project Report] (Submitted)

Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted)

Rutuja Sudhir, Atrey (2017) Detection of level of adulteration in groundnut oil with refined palm olein oil And Evaluation of fats in chocolates. [Student Project Report] (Submitted)

Sajitha, Vidhyadharan (2002) Fresh ginger flavoured preserve and candy preparation and quality evaluation. [Student Project Report] (Submitted)

Samarth Vidyadhar, Dangre (2016) Effect of purification steps on crystallization of Palmyra palm (Borassus flabellifer) sugar. [Student Project Report] (Submitted)

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

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

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)

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

Sowndarya, M. (2022) Formulation and standardization of agar-based jelly candy with wheat grass extract. [Student Project Report] (Submitted)

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

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

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)

Varsha, M (2006) Development of neutraceutical confection. [Student Project Report]

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

Varun Reddy, G. (2016) Effect of Coconut Milk Powder on Physico-Chemical Properties of White Chocolate. [Student Project Report] (Submitted)

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

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