Items where Subject is "600 Technology > 08 Food technology > 31 Food Additives"

Article

Achaya, K. T. (1981) Regulatory aspects of food additives. Indian Food Packer, 35 (3). pp. 11-14.

Akhilender Naidu, K. and Sarada, R. and Manoj, G. and Khan, M. Y. and Mahadevaswamy, M. and Viswanatha, S. and Narasimhamurthy, K. and Ravishankar, G. A. and Leela, Srinivas (1999) Toxicity assessment of phycocyanin - a blue colorant from blue green alga Spirulina platensis. Food Biotechnology, 13 (1). 51-56, 35 ref..

Akshata, B. and Indrani, D. and Prabhasankar, P. (2019) Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake. Journal of Food Processing and Preservation, 43.

Akshatha, Venugopalan and Giridhar, P. and Ravishankar, G. A. (2011) Food, Ethanobotanical and Diversified Applications of Bixa Orellana L.: A Scope for its Improvement through Biotechnological Mediation. Indian Journal of Fundamental and Applied Life Sciences, 1 (4). pp. 9-31. ISSN 2231-6345

Akula, Satyanarayana and Prabhakara Rao, Pamidighantam and Dubasi Govardhana, Rao (2010) Influence of source and quality on the color characteristics of annatto dyes and formulations. LWT - Food Science and Technology, 43 (9). pp. 1456-1460.

Ali Muhammed, M. and Sri Charan Bindu, B. and Jini, R. and Harish Prashanth, K. V. and Bhaskar, N. (2015) Evaluation of different DNA extraction methods for the detection of adulteration in raw and processed meat through polymerase chain reaction—restriction fragment length polymorphism (PCR-RFLP). Journal of Food Science and Technology, 52 (1). pp. 514-520. ISSN 0022-1155

Amrita, Ray and Indrani, D. (2017) Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta. Food Measurement, 11. pp. 660-666.

Amrutha, N. and Umesh Hebbar, H. and Prapulla, S. G. (2014) Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder. Drying Technology, 32 (9). pp. 1112-1118.

Amrutha Kala, A. L. (2013) Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles. International Journal of Dairy Technology, 66. pp. 1-6.

Amrutha Kala, A. L. (2012) A survey of lipid composition of Khoa samples in relation to possible adulteration. International Journal of Dairy Technology, 65 (3). pp. 444-450.

Anand, J. C. and Soumithri, T. C. and Johar, D. S. (1958) Effectiveness of some chemical food preservatives in controlling fungal spoilage in mango squash. Food Science, 7. pp. 319-322.

Atul, Malik. and Jeyarani, T. and Raghavan, B. (2002) A comparison of artificial sweeteners stability in a lime-lemon flavoured carbonated beverage. Journal of Food Quality, 25 (1). pp. 75-82.

Balaswamy, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2012) Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri. Indian Journal of Traditional Knowledge, 11 (1). pp. 103-108.

Basappa, S. C. and Jaleel, S. A. and Shankar Murthy, A. and Sreenivasa Murthy, V. (1986) Preparation of yeast hydrolysate - a flavoured food adjunct. Indian Food Industry, 5 (1). pp. 23-26.

Beerh, O. P. (1982) Detection of adulteration in tomato ketchup by histological characteristics and staining techniques. Indian Food Packer, 36 (2). pp. 28-34.

Beerh, O. P. and Siddappa, G. S. (1959) A paper chromatographic method for the detection of adulteration of tomato kethcup with sweet potato. Food Science, 8 (2). pp. 45-46.

Beerh, O. P. and Siddappa, G. S. (1959) A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technology, 13 (7). pp. 414-418.

Berry, S. K. (2001) Role of acidulants in food industry. Journal of Food Science and Technology, 38 (2). 93-104, 11 ref..

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.

Bhavanishankar, T. N. and Narasimhamurthy, K. and Sreenivasa Murthy, V. (1986) Toxicity studies on turmeric (Curcuma longa L.) - long term toxicity studies in albino rats and monkeys. Journal of Food Science and Technology, 23 (5). pp. 287-290. ISSN 0022-1155

Bhavanishankar, T. N. and Sreenivasa Murthy, V. (1987) Reproductive response of rats fed turmeric (Curcuma longa L.) and its alcoholic extract. Journal of Food Science and Technology, 24 (1). pp. 45-49. ISSN 0022-1155

Chandrasekhar, J. and Raghavarao, K. S. M. S. (2015) Separation and Concentration of Anthocyanins from Jamun: An Integrated Process. Chemical Engineering Communications, 202 (10). pp. 1368-1379.

Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. and Puttarajappa, P. (1972) Some initial observations on the effect of sodium benzoate in extending the shelf-life of dressed poultry at display cabinet temperature. Indian Journal of Animal Health, 11 (1). pp. 1-4.

Chetan Nayak, A. and Rastogi, Navin K. (2010) Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying. Drying Technology, 28. pp. 1396-1404.

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.

Darshan, N. and Manonmani, H. K. (2015) Prodigiosin and its potential applications. Journal of Food Science and Technology, 52 (9). pp. 5393-5407. ISSN 0022-1155

Desikachar, H. S. R. and Patwardhan, M. V. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1957) Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent. Journal of Scientific and Industrial Research, 16B. pp. 216-219.

Devi, N. A. and Rao, A. G. A. (1998) Effect of additives on kinetic thermal stability of polygalacturonase II from Aspergillus carbonarius: mechanism of stabilization by sucrose. Journal of Agricultural and Food Chemistry, 46 (9). pp. 3540-3545.

Dr., Muralidhara and Narasimhamurthy, K. (1991) Assessment of in vivo mutagenic potency of ethylenediaminetetraacetic acid in albino mice. Food and Chemical Toxicology , 29 (12). pp. 845-9. ISSN 0278-6915

Ganapathi, Patil and Raghavarao, K. S. M. S. (2007) Integrated membrane process for the concentration of anthocyanin. Journal of Food Engineering, 78 (4). pp. 1233-1239.

Girdhari, Lal. and Jain, N. L. (1956) Loss of sulphur dioxide in the bulk storage of fruit juices. Indian Journal of Horticulture, 13 (2). pp. 74-82.

Giridhar, P. and Mahendranath, Gondi and Akshatha, Venugopalan and Ravishankar, G. A. (2012) Enhanced Yield of Food Colourant Annatto from Seeds of Bixa orellana L.: The Efficacy of Polyamines Floral Spray. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 82 (4). pp. 553-556.

Gulla, K. C. and Gouda, M. D. and Thakur, M. S. and Karanth, N. G. (2004) Enhancement of stability of immobilized glucose oxidase by modification of free thiols generated by reducing disulfide bonds and using additives. Biosensors & bioelectronics, 19 (6). pp. 621-5. ISSN 0956-5663

Haridas Rao, P. (1993) Flour improvers and additives in bread. Indian Miller, 23 (5). pp. 29-33.

Harsh Pal, Bais and Madhusudhan, R. and Bhagyalakshmi, N. and Rajasekaran, T. (2000) Influence of polyamines on growth and formation of secondary metabolites in hairy root cultures of Beta vulgaris and Tagetespatula. Acta Physiologiae Plantarum, 22 (2). pp. 151-158.

Hegde, V. L. and Venkatesh, Y. P. (2004) Anaphylaxis to excipient mannitol: evidence for an immunoglobulin E-mediated mechanism. Clinical and Experimental Allergy, 34. pp. 1602-1609.

Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2020) Ultrasound-assisted enzymatic extraction of natural food colorant C-Phycocyanin from dry biomass of Arthrospira platensis. LWT - Food Science and Technology, 118. ISSN 0023-6438

Imtiyaj Khan, Mohammad and Denny Joseph, K. M. and Dr., Muralidhara and Ramesh, H. P. and Giridhar, P. and Ravishankar, G. A. (2011) Acute, subacute and subchronic safety assessment of betalains rich Rivina humilis L. berry juice in rats. Food and Chemical Toxicology, 49. pp. 3154-3157.

Indrani, D. and Venkateswara Rao, G. (2006) Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Studies, 37 (3). pp. 315-338.

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Improvers on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 357-359.

Indrani, D. and Venkateswara Rao, G. (1992) Influence of Additives on the Rheological and Bread Making Characteristics of Differently Milled Whole Wheat Flours. Journal of Food Science and Technology, 29 (5). pp. 296-298.

Jagannath, A. and Ramesh, A. and Ramesh, M. N. and Chandrashekar, A. and Varadaraj, M. C. (2001) Predictive model for the behavior of Listeria monocytogenes Scott A in shrikand, prepared with a biopreservative, pediocin K7. Food Microbiology, 18 (3). pp. 335-343.

Jayasree, Changarath and Umesh Chandra, Nag (2008) Stability Studies of Artificial Sweeteners in Carbonated Beverages and Validation of a Modified HPLC Method for the Simultaneous determination of Artificial Sweeteners, Caffeine and Sodium Benzoate. Beverage and Food World, 35 (5). pp. 15-19.

Joe, B and Vijaykumar, M. and Lokesh, B. R. (2004) Biological properties of curcumin-cellular and molecular mechanisms of action. Critical Reviews in Food Science and Nutrition, 44 (2). pp. 97-111.

Jyothsna Rao, S. and Prasad, M. S. and Venkateswara Rao, G. (1993) Effect of Xanthan Gum on the Quality of Bread. Journal of Food Science and Technology (India), 30 (4). pp. 265-268.

Kapur, O. P. and Krishnamurthy, M. N. (1981) Food additives and Prevention of Food Adulteration Act. Indian Food Packer, 35 (3). 56-59, 3 ref..

Kapur, O. P. and Srinivasan, M. and Kalbag, S. S. and Subrahmanyan, V. (1963) Detection of adulteration of ghee with vanaspati. Part III. Production of turmeric extract (Curcumin) as a colouring agent. Indian Journal of Technology, 1. pp. 292-294.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1960) Colouring of vanaspati with curcumin from turmeric. Current Science, 29. pp. 350-351.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1958) A modified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal of Scientific and Industrial Research, 17B. pp. 471-472.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) A simplified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal and Proceedings of the Institution of Chemists, 31 (4). pp. 177-179.

Krishnamurthy, N. and Sampathu, S. R. (1987) Application of garcinol as a colourant for butter and ghee and method of its estimation. Journal of Food Science and Technology, 24 (6). pp. 312-313.

Krishnaprasad, C. A. and Veerabhadra Rao, M. and Nagaraja, K. V. and Kapur, O. P. (1983) Beverages and confectionery: thin layer chromatographic separation and identification of water soluble green and blue coal-tar colours. Indian Food Packer, 37 (2). 74-77, 7 ref..

Krishnaswamy, M. A. and Rudrasetty, T. M. and Revankar, G. D. (1964) Studies on some species of fish and preservatives in the manufacture of fish sausage. Journal of Food Science and Technology , 1 (4). pp. 64-67.

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1981) Use of starch phosphate in bread and biscuits. Journal of Food Science and Technology, 18 (1). 3-7, 10 ref..

Madhumitha, S. and Prabhasankar, P. (2011) Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta. Journal of Texture Studies, 42. pp. 441-450.

Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X

Manonmani, H. K. and Sreekantiah, K. R. (1988) Effect of additives on citric acid production by Aspergillus niger. Journal of Food Science and Technology, 25 (3). pp. 159-161. ISSN 0022-1155

Muralikrishna, G. and Tharanathan, R. N. (2001) Arabinoxylan from Cryptocarya wightiana bark. Indian Journal of Chemistry, 40B. pp. 1287-1288.

Nagaraja, K. V. and Subba Rao, K. R. and Prahlada Rao, K. R. and Manjunath, M. N. and Kapur, O. P. (1977) Comparison of different methods of estimation of sulphur dioxide in fruit beverages. Indian Food Packer, 31 (3). 53-56, 8 ref..

Nagarathnamma, M. and Siddappa, G. S. (1964) Analysis and detection of adulteration in vinegar: A review. Indian Food Packer, 18 (2). pp. 8-10.

Nandeesh, K. and Jyotsna, R. and Venkateswara Rao, G. (2010) Effect of Differently Treated Wheat Bran on Rheology, Microstructure and Quality Characteristics of Soft Dough Biscuits. Journal of Food Processing and Preservation.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. (1960) A method for the quantitative estimation of roasted date and tamarind in coffee powder. Food Science, 9. pp. 39-41.

Natarajan, C. P. and Bhatia, D. S. (1956) A simple test for the detection of date and tamarind seed adulterants in coffee. Bulletin of Central Food Technological Research Institute, 5 (11). pp. 262-263.

Padival, R. A. and Sastry, L. V. L. (1985) Stability of safflower, kokum and beetroot colours in model systems and some fruit products. Journal of Food Science and Technology, 22 (5). 346-350, 11 ref.. ISSN 0022-1155 (In Press)

Platel, K. and Srinivasan, K. (2000) Influence of dietary spices and their active principles on pancreatic digestive enzymes in albino rats. Die Nahrung, 44 (1). pp. 42-6. ISSN 0027-769X

Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2002) Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system. Lebensmittel Wissenschaft und Technologie, 35 (7). 617-621, 10 ref..

Prabhakara Rao, P. G. and Jyothirmayi, T. and Balaswamy, K. and Satyanarayana, A. and Rao, D. G. (2005) Effect of processing conditions on the stabilityof annatto (Bixa orellana L.) dye incorporated into some foods. Lebensmittel-Wissenschaft und Technologie, 38. pp. 779-784.

Prasad, M. S. and Subba Rao, M. S. (1976) Colorimetric determination of chloral hydrate in toddy. Journal of Food Science and Technology, India, 13 (6). 339-340, 4 ref..

Pruthi, J. S. and Mookerjee, K. K. and Girdhari, Lal. (1960) A study of factors affecting the recovery and quality of pectin from guava. Indian Food Packer, 14 (7). pp. 7-13.

Pruthi, J. S. and Nagarathnamma, M. and Siddappa, G. S. (1964) Detection of adulteration in vinegar by application of VRS technique and paper chromatography. Indian Food Packer, 18 (2). pp. 11-14.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of spectrophotometry in the detection of adulteration in Indian citrus oils. Food Science, 10. pp. 354-358.

Pruthi, J. S. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1963) Determination of the optimal dose of chemical preservatives for the preservation of cashew apple fruit and juice. Science and Culture, 29 (8). p. 416.

Purnima, C. and Ramasarma, P. R. and Prabhasankar, P. (2012) Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta. Journal of Food Science and Technology, 49 (1). pp. 50-57. ISSN 0022-1155

Pushpa, S. Murthy and Ranju, Gautam and Pura Naik, J. (2015) Ginger Oleoresin Chemical Composition, Bioactivity and Application as Bio-Preservatives. Journal of Food Processing and Preservation, 39 (6). pp. 1905-1912.

Rahath Kubra, I. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2013) In vitro Antifungal Activity of Dehydrozingerone and its Fungitoxic Properties. Journal of Food Science, 78 (1). M64-M69.

Ramakrishna, A. and Dayananda, C. and Giridhar, P. and Rajasekaran, T. and Ravishankar, G. A. (2011) Photoperiod influences endogenous indoleamines in cultured green alga Dunaliella bardawil. Indian Journal of Experimental Biology. ISSN 0019-5189

Ramteke, R. S. and Eipeson, W. E. (1997) Effect of additives on the stability of mango aroma concentrate during storage. Journal of Food Science and Technology, 34 (3). 195-199, 11 ref.. ISSN 0022-1155

Ranganna, S. and Bajaj, B. D. (1966) Chemical additives in food. Indian Food Packer, 20 (2). pp. 37-67.

Ranganna, S. and Siddappa, G. S. (1961) Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2. Food Science, 10 (4). pp. 83-85.

Rani, Amsaraj and Sarma, Mutturi (2023) Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data. Journal of Food Science and Technology, 60 (5). pp. 1530-1540. ISSN 0022-1155

Rani, Amsaraj and Sarma, Mutturi (2021) Real-coded GA coupled to PLS for rapid detection and quantification of tartrazine in tea using FT-IR spectroscopy. LWT - Food Science and Technology, 139. p. 110583. ISSN 0023-6438

Ratnam, C. and Srinivasan, M. (1959) Behaviour of ascorbic acid in Indian gooseberry to heat treatment. Journal of Scientific and Industrial Research, 18C. pp. 132-133.

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (1999) Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives. Journal of the Science of Food and Agriculture, 79. pp. 1571-1576.

Ravi, R. and Suvendu, Bhattacharya (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering, 65 (4). pp. 619-624.

Ravishankar, G. A. and Vasudha, Mudgil (2004) Producing natural colours biotechnologically. Science Reporter, 41 (11). pp. 9-14. ISSN 0036-8512

Renu, Agrawal and Patwardhan, M. V. (1987) Thymol - a secondary product from callus cultures of ajowan (Carum copticum). Journal of Food Science and Technology, 24 (6). pp. 322-324. ISSN 0022-1155

Roopa, B. S. and Suvendu, Bhattacharya (2009) Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44. pp. 2583-2589.

Roopa, B. S. and Suvendu, Bhattacharya (2010) Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. LWT - Food Science and Technology, 43 (9). pp. 1403-1408.

Rudrappa, Thimmaraju and Bhagyalakshmi, N. and Ravishankar, G. A. (2004) In situ and Ex situ adsorption and recovery of betalains from hairy root cultures of Beta vulgaris. Biotechnology Progress, 20 (3). pp. 777-85. ISSN 8756-7938

Sachindra, N. M. and Sripathy, N. V. (1992) Effect of preservatives and sterilization of salt on microbiological quality of salted-dried mackerel. Indian Journal of Microbiology, 32 (4). 463-468, 13 ref..

Sandhu, J. S. and Nasir, Nusrath and Narayanaswamy, M. and Kapur, O. P. (1984) Study on the effect of formalin as a preservative on different constituents of raw milk samples during storage. Journal of Food Science and Technology, 21 (6). 424-425, 6 ref.. ISSN 0022-1155

Sanjay, K. R. and Kumaresan, N. and Akhilender Naidu, K. and Viswanatha, S. and Narasimhamurthy, K. and Umesh Kumar, S. and Vijayalakshmi, G. (2007) Safety evaluation of pigment containing Aspergillus carbonarius biomass in albino rats. Food and Chemical Toxicology, 45 (3). pp. 431-9. ISSN 0278-6915

Sanjay, K. R. and Subramanian, R. and Amudha, Senthil and Vijayalakshmi, G. (2008) Use of Natural Coagulants of Plant Origin in Production of Soycurd (Tofu). International Journal of Food Engineering, 4 (1). pp. 1-13.

Sarada, R. and Sila, Bhattacharya and Suvendu, Bhattacharya and Ravishankar, G. A. (2002) A response surface approach for the production of natural pigment astaxanthin from green alga Haematococcus pluvialis: Effect of sodium acetate, culture age, and sodium chloride. Food Biotechnology, 16 (2). pp. 107-120.

Sastry, L. V. L. (1957) Estimation of organic sulphur in asafoetida. Journal of Scientific and Industrial Research, 16B. pp. 508-510.

Sathiya Mala, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2015) Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products. Journal of Food Science and Technology, 52 (2). pp. 912-919. ISSN 0022-1155

Satyanarayana, A. and Prabhakara Rao, P. G. and Rao, D. G. (2003) Chemistry, processing and toxicology of annatto (Bixa orellana L.). Journal of Food Science and Technology, 40 (2). pp. 131-141.

Satyanarayana, A. and Prabhakara Rao, P. G. and Balaswamy, K. (2006) Application of annatto dye formulations in different fruit and vegetable products. Journal of Foodservice, 17 (1). pp. 1-5.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Stability of added colours in fruit squashes and synthetic syrups. Effect of ascorbic acid, some trace metals and the thickening agents. Indian Food Packer, 19 (1). pp. 17-22.

Sebastian, K. and Bhatnagar, H. C. (1967) Examination of foods for added colours and the interference of extraneous fluorescent materials present in wool on the chromatographic separation and identification of food colours. Indian Food Packer, 21 (3). pp. 29-30.

Sen, D. P. and Rangaswamy, J. R. (1966) Use of pottassium sorbate and sodium benzoate in salted and sun-dried mackerel (Rastrelliger kanagurta). Journal of Food Science and Technology (India), 3. pp. 159-163.

Shankaranand, V. S. and Lonsane, B. K. (1992) Potential and economic avenue to efficiently meet the demand of citric acid by food and beverage industries. Beverage and Food World, 19 (5). pp. 31-34.

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1977) Caramel colour. Indian Food Packer, 31 (2). 26-35, 18 ref..

Shipra, Tiwari and Chakkaravarthi, A. and Suvendu, Bhattacharya (2015) Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels. Journal of Food Engineering, 165. pp. 60-65.

Shipra, Tiwari and Suvendu, Bhattacharya (2016) Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. Journal of Food Quality, 39. pp. 545-558.

Shiralkar, N. D. and Rege, D. V. and Manjrekar, S. P. (1978) Mechanism of action of p-hydroxybenzoates. Indian Food Packer, 32 (2). 34-41, 23 ref..

Shobha, M. S. and Vishu Kumar, A. B. and Tharanathan, R. N. and Rathna, Koka and Anil Kumar, Gaonkar (2005) Modification of guar galactomannan with the aid of Aspergillus niger pectinase. Carbohydrate Polymers, 62. pp. 267-273.

Shodehinde Sidiqat, Adamson and Indrani, D. and Prabhasankar, P. (2022) Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives. Journal of Food Science and Technology, 59 (5). pp. 1889-1900. ISSN 0022-1155

Siddappa, G. S. and Beerh, O. P. (1960) Crude fibre content as an index of adulteration in tomato kethcup. Journal of Scientific and Industrial Research, 19C. pp. 129-130.

Siddiqua, S. and Anusha, B. A. and Ashwini, L. S. and Negi, P. S. (2015) Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice. Journal of Food Science and Technology, 52 (9). pp. 5834-5841. ISSN 0022-1155

Soma, Ghosh and Sudha, M. L. (2012) A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63 (3). pp. 372-379. ISSN 0963-7486

Soumya, Banerjee and Suvendu, Bhattacharya (2012) Food Gels: Gelling Process and New Applications. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852

Soumya, C. and Sudha, M. L. and Vijaykrishnaraj, M. and Negi, P. S. and Prabhasankar, P. (2017) Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation, 41. e132-e142.

Sravan Kumar, S. and Manoj, P. and Shetty, N. P. and Maya, Prakash and Giridhar, P. (2015) Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development. Journal of Food Science and Technology, 52 (8). pp. 4994-5002. ISSN 0022-1155

Sravan Kumar, Sandopu and Chauhan, A. S. and Giridhar, P. (2020) Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies. Food Chemistry (333). pp. 1-11. ISSN 0308-8146

Sreenath, K. and Prabhasankar, P. and Venkatesh, Y. P. (2006) Generation of an antibody specific to erythritol, a non-immunogenic food additive. Food Additives and Contaminants, 23 (9). pp. 861-9. ISSN 0265-203X

Sreenath, K. and Venkatesh, Y. P. (2008) Analysis of erythritol in foods by polyclonal antibody-based indirect competitive ELISA. Analytical and Bioanalytical Chemistry, 391. pp. 609-615. ISSN 1618-2650

Sreenath, K. and Venkatesh, Y. P. (2010) Quantification of Xylitol in Foods by an Indirect Competitive Immunoassay. Journal of Agricultural and Food Chemistry, 58. pp. 1240-1246.

Sreenath, K. and Venkatesh, Yeldur P. (2007) Reductively aminated D-xylose-albumin conjugate as the immunogen for generation of IgG and IgE antibodies specific to D-xylitol, a haptenic allergen. Bioconjugate chemistry, 18 (6). pp. 1995-2003. ISSN 1043-1802

Srivastava, A. K. and Haridas Rao, P. (1993) Effect of Using Different Sources of Milk Products on the Quality of Bread. Journal of Food Science and Technology (India), 30 (2). pp. 109-113.

Srivastava, A. K. and Haridas Rao, P. (1997) Importance of additives in improving the quality of bakery products. Indian Miller, 28 (3). 15-19, 5 ref..

Subba Rao, M. S. and Soumithri, T. C. and Johar, D. S. and Subrahmanyan, V. (1963) Studies on Brine Pickles-Part III: Preservative Emulsion For Pickles. Food Science, 12 (12). pp. 381-386.

Subba Rao, M. S. and Soumithri, T. C. and Suryanarayana Rao, R. (1967) Antimicrobial action of citrus oils. Journal of Food Science, 32. pp. 225-227.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. (1957) Adulteration of coffee and its detection. Indian Coffee, 21. pp. 8-18.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Mani, G. S. and Iyengar, J. R. and Nagarathnamma, M. (1954) Chemical composition of blends of coffee and some common adulterants. Indian Coffee, 18. pp. 205-208.

Subrahmanyan, V. and Srinivasan, M. and Bhale Rao, V. R. (1952) Adulteration of ghee and its detection. Journal of Scientific and Industrial Research, 11A. pp. 277-282.

Sudha, M. L. and Srivastava, A. K. and Vetrimani, R. and Leelavathi, K. (2007) Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80 (3). pp. 922-930.

Sudhakar Johnson, T. and Ravishankar, G. A. and Dhanaraj, S. (1995) Pungency threshold of capsaicin produced by in vitro culture of placental tissues of Capsicum frutescens Mill. Food Biotechnology, 9 (3). pp. 167-173.

Susheelamma, N. S. (1987) Isolation and properties of linseed mucilage. Journal of Food Science and Technology, 24 (3). pp. 103-106. ISSN 0022-1155

Suvarnalatha, G. and Chand, N. and Ravishankar, G. A. and Venkataraman, L. V. (1993) Computer-aided modeling and optimization for capsaicinoid production by immobilized Capsicum frutescens cells. Enzyme and Microbial Technology, 15 (8). pp. 710-715. ISSN 0141-0229

Swapna, Patil and Ravi, R. and Saraswathi, G. and Maya, Prakash (2014) Development of low calorie snack food based on intense sweeteners. Journal of Food Science and Technology, 51 (12). pp. 4096-4101. ISSN 0022-1155

Thimmaraju, R. and Bhagyalakshmi, N. and Narayan, M. S. and Ravishankar, G. A. (2003) Food-grade chemical and biological agents permeabilize red beet hairy roots, assisting the release of betalaines. Biotechnology progress, 19 (4). pp. 1274-82. ISSN 8756-7938

Thimmaraju, R. and Bhagyalakshmi, N. and Narayan, M. S. and Ravishankar, G. A. (2003) Kinetics of pigment release from hairy root cultures of Beta vulgaris under the influence of pH, sonication, temperature and oxygen stress. Process Biochemistry, 38. pp. 1069-1076.

Veerabhadra Rao, M. and Krishnamacharyulu, A. G. and Kapur, O. P. and Prakasa Sastry, C. S. (1983) Non-aqueous titrimetric determination of food preservatives and non-nutritive sweeteners using internal indicators. Journal of Food Science and Technology, 20 (5). 202-205, 18 ref..

Veerabhadra Rao, M. and Kapur, O. P. and Prakasa Sastry, C. S. (1984) Oxidimetric determination of dulcin (p-ethoxy phenyl urea). Journal of Food Science and Technology, 21 (3). 148-149, 12 ref..

Veerabhadra Rao, M. and Kapur, O. P. and Prakasa Sastry, C. S. (1983) Spectrophotometric determination of dulcin (p-ethoxy phenyl urea) in foods. Food Chemistry, 12 (2). 109-113, 11 ref..

Veerabhadrarao, M. and Narayan, M. S. and Kapur, O. and Sastry, C. S. (1987) Reverse phase liquid chromatographic determination of some food additives. Journal of the Association of Official Analytical Chemists, 70 (3). 578-582, 24 ref..

Velu, V. and Balaswamy, K. and Nagender, A. and Rao, D.G. (2004) Effect Of Various Ingredients And Additives On Papads. Foodservice Research International, 15. pp. 78-88.

Venkatesh, Hegde L. and Venkatesh, Y. P. (2007) Generation of antibodies specific to D-mannitol, a unique haptenic allergen,using reductively aminated D-mannose–bovine serum albumin conjugate as the immunogen. Immunobiology, 212 (2,5). pp. 119-128.

Venkatesh, L. Hegde and Venkatesh, Y. P. (2007) Generation of antibodies specific to D-mannitol, a unique haptenic allergen, using reductively aminated D-mannose-bovine serum albumin conjugate as the immunogen. Immunobiology, 212 (2). pp. 119-28. ISSN 0171-2985

Venkateswara Rao, G. and Indrani, D. (1989) Studies on the use of artificial sweeteners in sweet bread and biscuits. Journal of Food Science and Technology, 26 (3). 142-144, 9 ref..

Venkateswara Rao, G. and Weipert, D. and Seibel, W. (1986) Effect of additives on the rheological and baking characteristics of different extraction rate wheat flours. Journal of Food Science and Technology, 23 (4). pp. 183-189.

Venugopal, J. S. and Hirannaiah, B. V. and Majumder, S. K. (1980) A new technique of derivative thermal monitoring of calcium orthophosphate - a food preservative - in a binary system. Journal of Food Processing and Preservation, 4 (3). 211-215, 9 ref..

Vetrimani, R. and Sudha, M. L. and Haridas Rao, P. (1999) Improvement of quality of pasta products through use of additives - an appraisal. Indian Miller, 30 (1). 11-19, 36 ref..

Vijayakumar, G. R. and Divakar, S. (2005) Synthesis of guaiacol-alpha-D-glucoside and curcumin-bis-alpha-D-glucoside by an amyloglucosidase from Rhizopus. Biotechnology Letters, 27. pp. 1411-1415. ISSN 0141-5492

Vijayalakshmi, N. S. and Baldev, Raj and Ravi, P. and Mahadeviah, M. (1999) Effect of time and temperature on the overall migration of additives from plastics into food simulants. Deutsche Lebensmittel Rundschau, 95 (1). 22-26, 20 ref..

Zarena, A. S. and Udaya Sankar, K. (2012) Isolation and identification of pelargonidin 3-glucoside in mangosteen pericarp. Food Chemistry, 130 . pp. 665-670. ISSN 0308-8146

Book Section

Arti, Pandey and Negi, P. S. (2018) Use of Natural Preservatives for Shelf Life Extension of Fruit Juices. In: Fruit Juices: Extraction, Composition, Quality and Analysis. Elsevier, pp. 571-605.

Book

Socaciu, Carmen (2008) Food Colorants Chemical and Functional Properties. CRC Press, Florida.

Thesis

Amit, Nath (1994) Applications of polyphosphates in processed meat. Masters thesis, Central Food Technological Research Institute.

Anil, Kumawat (2002) Strategies to stabilize and solubilize natural food colorants. Masters thesis, Central Food Technological Research Institute.

Ankoti, Ghosh (2014) Chemical Preservatives for Bakery Products. Masters thesis, University of Mysuru.

Annu Maria, Alexander (2009) Application of Plant Pigments in Food. Masters thesis, University of Mysore.

Anu Mary, Mathews (1997) Role of surfactants in bread. Masters thesis, Central Food Technological Research Institute.

Aswathi, S. L. (2015) Use of Encapsulated Anthocyanins in Beverages. Masters thesis, University of Mysuru.

Bharath Kumar, Thota (2005) Biotrasformation Of Steviol Glycosides,Nutraceutical Attributes Of Stevia By Protection Against Free Radicals And Callus Induction In Licorice. Masters thesis, University of Mysore.

Chanukya, B. S. (2015) Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants. Doctoral thesis, Central Food Technological Research Institute.

Dharmarajan, S. (1981) Technological benefits of food additives. Masters thesis, Central Food Technological Research Institute.

Ganapathi, Patil (2007) Integration of Aqueous Two Phase Extraction with Membrane Processes for Purification and Concentration of Selected Natural Colors and Biomolecules. PhD thesis, University of Mysore.

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

Madhusudhan, R. (1998) Plant Cell Cultures for the Production of Phytochemicals - Anthocyanin and Capsaicin in Bioreactors. PhD thesis, University of Mysore.

Manisha, Ghildiyal (2011) High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder. Masters thesis, University of Mysore.

Manisha, Ghildiyal (2010) Functions of Sugars in Bakery Products. Masters thesis, University of Mysore.

Maria, Pais (1993) Reducing agents in bakery products. Masters thesis, Central Food Technological Research Institute.

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

Nagaprabha, P. (2016) Grain Based Micronutrient Rich Food Gels: Development, Characterization And Bio-Accessibility. Doctoral thesis, Central Food Technological Research Institute.

Narayan, A. V. (2006) Two and Three Phase Partitioning for Purification and Concentration of Selected Biomolecules and Food Colorants. Doctoral thesis, University of Mysore.

Pattekhan, H. H. (2001) Studies on transformations mediated by beta- cyclodextrin and its derivatives for the production of food additives. Doctoral thesis, Central Food Technological Research Institute.

Preeti, P (2000) Bromate replacers in bread. Masters thesis, Central Food Technological Research Institute.

Rahul, Sharma (2005) Strategies for Stabilization Of Natural Colorants. PhD thesis, University of Mysore.

Rajendran, L (1995) Anthocyanin production in cultured tissues of daucus carota as influenced by media consituents and elicitors. Doctoral thesis, Central Food Technological Research Institute.

Rajiv, Arora (1993) Influence of shortening and emulsifier interaction on the quality of layer cakes. Masters thesis, Central Food Technological Research Institute.

Sandipa, Sarkar (2014) Cocoa and it s Product as a Bakery Product Ingredients. Masters thesis, University of Mysuru.

Saroja, Pichamuthu (1972) Use of cutch (Catechin from Acacia catechu) as a natural colour in food-stuffs. Masters thesis, Central Food Technological Research Institute.

Seependra, Kumar (1996) Functional additives in biscuits, crackers and cookies. Masters thesis, Central Food Technological Research Institute.

Shipra, Tiwari (2015) Understanding, characterization and nutrient bioaccessibility of specialty food gels for health benefits. PhD thesis, University of Mysore.

Soma, Ghosh (2011) Role of polyols in the preparation of high fibre biscuits. Masters thesis, University of Mysore.

Soma, Ghosh (2010) Polyols - New frontiers for health based bakery products. Masters thesis, University of Mysore.

Sreenath, K. (2007) Antibodies to erythritiol and xylitol: Their characterisation and applications. PhD thesis, University of Mysore.

Suchira, Sarkar (2013) Leavening Agents for Bakery Products. Masters thesis, University of Mysore.

Swati, Anand (2016) Natural Additives for Food Products. Masters thesis, University of Mysuru.

Thakur, Vandana (1997) Natural additives and their role in fruit and vegetable processing. Masters thesis, Central Food Technological Research Institute.

Veepul, Lakhanpal (2004) Influence Of Additives On The Textural Properties Of Wheat Based Products. Masters thesis, University of Mysore.

Vijaya, H. R. (1982) Sorbic acid as a food preservative. Masters thesis, Central Food Technological Research Institute.

Wasesa A, Kadar (1991) Food acidulants. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Aboli, Dhole (2006) Effect Of Different Additives On Bun Quality. [Student Project Report]

Afzal Ali, Nongjaimayum (2016) Determination of Heavy Metals (Nickel, Zinc, Cadmium, Lead and Copper) Content in Locally Made and Branded Potato Chips from Mysore City, India. [Student Project Report] (Submitted)

Ahamed Ifthikar Marican, M. (2009) Optimisation of Cultural Conditions for Enhanced Polyketide Pigment Production by Solid-State Fermentation of Monascus purpureus. [Student Project Report]

Ajay Kumar, B. (2010) Psychometric Studies on Intensive Sweeteners. [Student Project Report]

Ali, Rehan (2007) Downstream Processing of Natural Colors. [Student Project Report]

Anand, Chetter (2018) Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes. [Student Project Report] (Submitted)

Anu, Joseph (2011) Application of Gas Chromatography for the analysis of Citral in Carbonated-Orange beverages. [Student Project Report]

Anu Mary, Mathews (1998) Effect of surfactants on the rheological properties of dough and the quality of bread. [Student Project Report] (Submitted)

Anuroopa, P. M (2024) Comprehensive chromatographic analysis of food additives in bakery and confectionery to ensure enhanced quality and safety. [Student Project Report] (Submitted)

Astha, Srivastava (2024) Synthesis and characterization of zinc oxide nanoparticles and its use in sensors for the detection of adulterant in food. [Student Project Report] (Submitted)

Bala Raghava Kumar, T. and Nivishna, Venkatraj (2008) Formulation of Food Colours from Monascus Purpureus. [Student Project Report]

Champa, D. M. (2006) Effect of additives on the quality of biscuit from frozen dough. [Student Project Report] (Submitted)

Chattoγadhyay, Sϋayaree (2006) Study of permitted Artificial Sweeteners. [Student Project Report]

Chintu Naik, K (2023) Quantification of colours, preservatives, and sweetners in RTS fruit beverages; method accuracy and precision. [Student Project Report] (Submitted)

Deekshitha, A. T. (2019) Understanding regulation of anthocyanin biosynthesis in carrot (Daucus carota). [Student Project Report] (Submitted)

Dinesh, Kumar (2015) Effect of various chemicals on spongy tissue development. [Student Project Report] (Submitted)

Ganesh, G Sompur (2009) Extraction of Anthocyanins from Garcinia indica Choisy. [Student Project Report]

Geeta, Soren (2023) Evaluation of food additives and preservatives in pickles and sauces. [Student Project Report] (Submitted)

Gulati, Gulbagh Singh (2007) Concentration of Natural Colorants using Membrane Processes. [Student Project Report]

Hridya, Raveendranath (2010) Pasta quality characteristics as influenced by maize flour and additives. [Student Project Report]

Jaganathan, R. (1983) Effect of additives in improving the quality of biscuits from Indian milled flour. [Student Project Report] (Submitted)

Jaiba, Shahenaz (2017) Screening of Preservatives Such as Benzoic Acid and Sulphurdioxide in Different Food Products. [Student Project Report] (Submitted)

Jayanta, Sur (1990) Use of sorbitol for preparation of therapeutic bakery products. [Student Project Report] (Submitted)

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

Kalyana sagar, Uppara. (2023) Effect of various preservatives on the storage stability of jackfruit nectar. [Student Project Report] (Submitted)

Kamath Sashikaka, Babu (1995) Influence of reducing agents and emulsifiers on the quality of cream crackers. [Student Project Report] (Submitted)

Kantka, Malik (2004) Effect of added modified gluten protein on the quality of soft-dough biscuits. [Student Project Report] (Submitted)

Karuna Devi, Shrestha (1973) Detection of adulteration in fruit products. [Student Project Report] (Submitted)

Khushvantsinh, P. Rathod (2015) Effect of Sucrose Alternatives on quality of Bombay Halwa. [Student Project Report] (Submitted)

Koushik, G. C (2023) Optimization and quality assessment of spray-dried dragon fruit (Hylocereus polyrhizuus) Powder: Exploring its potential as a natural additive. [Student Project Report] (Submitted)

Maheshwar, Dutt (1990) Sorbic acid and parabens as alternative preservatives in fruit and vegetable products. [Student Project Report] (Submitted)

Maheshwar, Dutt (1990) Studies on alternative preservatives in some fruit and vegetable products. [Student Project Report] (Submitted)

Manish, Singh (1996) Influence of emulsifiers on the quality of short dough biscuits. [Student Project Report] (Submitted)

Manjunatha, M. N. (2017) Detection of Vegetable Oil Adulterants in Rice Bran Oil. [Student Project Report] (Submitted)

Margreta, J. P. Suting (1982) Effect of additives on the quality of cured pork 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)

Mogal, Farnaaz (2022) DNA based methods for the detection of sunflower (Helianthus Annuus) in processed foods. [Student Project Report] (Submitted)

Mr, Laldanmawia (2016) Evaluation of green tea extract as a natural preservative for meat. [Student Project Report] (Submitted)

Mrinal, Ranjan and Sudipta Kumar, Mitra and Ramya, Ramakrishnan (2009) Characterization of the Biotic Elicitor Fraction for Annatto Pigment Improvement. [Student Project Report]

Ms., Smrithi (2024) A comparative study of benzoic acid, sorbicacid and synthetic colours in locally produced and commercially available baked products. [Student Project Report] (Submitted)

Nasser Amin, Naimi (1978) Studies on the stability of sulphur dioxide in fruit products. [Student Project Report] (Submitted)

Neethu, Saji (2023) Synthesis, characterization and validation of Perillartine as an artificial sweetner. [Student Project Report] (Submitted)

Nisha Sri, E. (2024) Evaluation of synthetic food colors in fruits and vegetable products. [Student Project Report] (Submitted)

Nithya, G. (2006) Partition Studies Of Betalains in Aqueous Two Phase Systems. [Student Project Report]

Padda Gurdial, Singh (1975) Effect of graded levels of nitrite on commercial sterility of communited canned pork luncheon meat. [Student Project Report] (Submitted)

Prabhamani, J. M. P. (1983) Preparation and evaluation of clouding agents in carbonated beverages. [Student Project Report] (Submitted)

Pranab, N. (2010) Chemical Analysis [Proximate Composition] and Food Colouring Property of Peltophorum Ferrugineum Flowers. [Student Project Report]

Prithka, S. and Ruchita, Mathew and Saravana, Kumar (2008) Interaction of Polyketide pigments produced by Monascus purpureus with food components. [Student Project Report]

Rajiv, Arora (1994) Influence of Emulsifier gels on the quality of layer cake. [Student Project Report] (Submitted)

Ramkumar, K. (2022) Monitoring of pyrethroid residues in selected pulses and their stability and decontamination studies in red gram. [Student Project Report] (Submitted)

Ramya, D.N.L (2010) Sensory Perception of Intensive Sweeteners. [Student Project Report]

Rangoli Anand, Dhatrak (2022) Cloning And Expression Of Subtilosin A From Bacillus Subtilis In E. Coli. [Student Project Report] (Submitted)

Rashmi, R. (2006) Prebiotics in Food Industry. [Student Project Report]

Rastogi, Jatin and Roopesh Kumar, R. (2008) Characterization Of Mixed Gels. [Student Project Report]

Sabita, Ravi (2010) Sweetners perception of polyols. [Student Project Report]

Santhiya, N. (2019) Optimization of Media Components Production of Bacterial Pigments. [Student Project Report] (Submitted)

Saranya, G. (2020) Optimization of media for nisin production from lactic acid bacteria. [Student Project Report] (Submitted)

Sarika, C. (2021) Estimation Of Synthetic Colors and Preservatives in RTS Beverages. [Student Project Report] (Submitted)

Seependra, Kumar (1997) Effect of reducing agents on dough rheology and baking performance of semi-sweet biscuits. [Student Project Report] (Submitted)

Shaleen, Gupta (1995) Effect of additives and cocoa butter replacers on chocolate fat bloom. [Student Project Report] (Submitted)

Sharanya, Shylendran (2013) Chitosan as a Biopreservative for Egg and Its Quality Evaluation. [Student Project Report] (Submitted)

Shashma, Sd. (2011) Application of Stevia (A Natural Sweetener) in Pineapple Rts Beverage. [Student Project Report] (Submitted)

Shilpa, N. (2022) Biopreservatives for Fruits and Vegetables. [Student Project Report] (Submitted)

Shipra, Bhargava (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of Reduced Glycemic Index North Indian Parotta- an Indian Flat Bread. [Student Project Report]

Sirishatalla, N. V. K. (2012) Effect of Additives on Quality of Samosa Casing. [Student Project Report] (Submitted)

Sohinee, Mandal (2017) Risk Exposure Of Colours in Common Foods. [Student Project Report] (Submitted)

Solanki Narendra, J (2001) Identification of additives in food grade plastics using spectroscopic techniques. [Student Project Report] (Submitted)

Sonali, Raj (2018) Detection and Analysis of Argemone Oil in Mustard Oil. [Student Project Report] (Submitted)

Sreedevi, V. R. (2008) Stability Studies of Pigment in Food Formulations. [Student Project Report] (Submitted)

Suchira, Sarkar (2014) Effect of Leavening Agents on Biscuit Quality. [Student Project Report] (Submitted)

Sudeep, Ghosal (2008) Agglomeration of a model food powder. [Student Project Report]

Sudha, M. L. (2014) Use of soluble fibre as a fat replacer in preparation of fibre rich bakery products. [Student Project Report] (Submitted)

Sumayya, Abdul Rahim (2017) Development of BIiocolours from Natural Sources for Application in Foods. [Student Project Report] (Submitted)

Suraja, Raj (2016) Ocins and food preservatives activity perspectives. [Student Project Report] (Submitted)

Surjakanta, Phijam (2008) Natural Food Preservatives. [Student Project Report]

Swapna, Patil B. (2009) Studies on Sugar Substitute Sprinkler Formulations. [Student Project Report]

Swati, Anand (2017) Preparation of Basil Seed Drink using Natural Additives. [Student Project Report] (Submitted)

Sweety Maria, Coutinho (2018) Stability and encapsulation of Anthocyanins extracted from Morus alba and Carissa spinarum. [Student Project Report] (Submitted)

Udai Kumar, Saxena (1982) Gluten as an additive for improving the quality of bread based on Indian wheats. [Student Project Report] (Submitted)

Vandana, Thakur (1998) Development of processed products using natural additives. [Student Project Report] (Submitted)

Varsha, S. C. (2024) Evaluation of synthetic food colors in fruits and vegetable products. [Student Project Report] (Submitted)

Vasthavika, E. V. (2022) Antifungal Activity Of Monascus Purpureus Cfr410-11 Strain. [Student Project Report] (Submitted)

Vijaya, H. R. (1982) Studies in the use of sorbic acid for the extension of shelf-life of fruit, bakery and dairy products. [Student Project Report] (Submitted)

Vivek, Nagendra (2008) Downstream Processing of Natural Colorants. [Student Project Report]

Vora, H M. (1985) Effect of varying concentrations of ethyl alcohol and carbon dioxide on bread staling. [Student Project Report] (Submitted)

Yash, Dixit (2012) Effect of Specific Additives on Rheological Behaviour of viscoelastic food. [Student Project Report] (Submitted)

Yash, Dixit (2011) Role of additives on rheological behaviour of food. [Student Project Report] (Submitted)

Yashika, Singh (2019) Influence of culture conditions on higher production of Nisin and its biopreservation studies. [Student Project Report] (Submitted)