Items where Subject is "600 Technology > 08 Food technology > 30 Spices/Condiments > 06 Curry Leaf"

Article

Balaswamy, K. and Jyothirmayi, T. and Rao, D.G. (2004) Studies On Preparation Of Curry Leaf (Murraya Koenigii L.) Chutney Powder. Foodservice Research International, 14. pp. 175-187.

Drisya, C. R. and Swetha, B. G. and Velu, V. and Indrani, D. and Singh, R. P. (2015) Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies. Journal of Food Science and Technology, 52 (1). pp. 500-506. ISSN 0022-1155

Jagan Mohan Rao, L. and Ramalakshmi, K. and Borse, B. B. and Raghavan, B. (2005) Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.). Food Chemistry, 100 (2). pp. 742-747. ISSN 0308-8146

Jessie Suneetha, W. and Krishnakantha, T. P. (2005) Antiplatelet Activity of Coriander and Curry Leaf Spices. Pharmaceutical Biology, 43 (3). pp. 230-233.

Prakash, V. and Natarajan, C. P. (1974) Studies on curry leaf (Murraya koenigii L). Journal of Food Science and Technology, India, 11 (6). 284-286, 11 ref..

Ramalakshmi, K. and Jagan Mohan Rao, L. and Sulochanamma, G. and Raghavan, B. (2000) Physico-chemical changes on Processing of Curry Leaf (Murraya Koenigii Spreng.). Journal of Medicinal and Aromatic Plant Sciences, 22. pp. 510-516.

Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Srinivas, P. (2006) Flavour volatiles of flowers and stalks of Murraya koenigii L. Flavour and Fragrance Journal, 21 (4). pp. 581-584.

Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Shivaswamy, R. and Srinivas, P. (2005) Flavour volatiles of leaves, fruits and seed cotyledons of Murraya koenigii L. Flavour and Fragrance Journal, 20. pp. 169-172.

Thesis

Swaroop, V. R. (1997) Bio-active compounds from herbs and leafy spices. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Pruthvi, Hegde (2024) Investigating the homeostasis of gut microbiome by dietary fibers from murraya koenigii. [Student Project Report] (Submitted)

Shifana, N.K. (2022) Studies on the application of processed Curry leaves in food products. [Student Project Report] (Submitted)

Swaroop, V. R. (1998) Studies on the antioxidant activity of curry leaf (Murraya koenigii). [Student Project Report] (Submitted)

Vaijayanthi, Vasudevan (2023) Development and assessment of bioactive fortified yogurt. [Student Project Report] (Submitted)

Vamsi Krishna, K. (2008) Extraction of bioactive conserves from curry leaves. [Student Project Report]