Items where Subject is "600 Technology > 08 Food technology > 05 Processing and Engineering"

Article

Abeysekere, M. and Sampathu, S. R. and Shankaranarayana, M. L. (1990) Studies on Different Methods of Extraction of Betalaines from Red Beet (Beta vulgaris). Journal of Food Science and Technology, 27 (5). pp. 336-339.

Abhimanyu, Singh and Umesh Hebbar, H. (2024) Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties. Journal of Food Process Engineering, 47. e14728. ISSN ISSN:1745-4530

Abraham, K. O. and Shankaranarayana, M. L. (1990) Roasting of coffee-quality changes and flavour development. Journal of Coffee Research, 20 (2). pp. 93-113.

Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2002) Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering, 54 (1). pp. 35-43.

Aduja, Naik and Raghavendra, S. N. and Raghavarao, K. S. M. S. (2012) Production of Coconut Protein Powder from CoconutWet Processing Waste and its Characterization. Applied Biochemistry and Biotechnology, 167. pp. 1290-1302. ISSN 0273-2289

Aduja, Naik and Venu, G. V. and Maya, Prakash and Raghavarao, K. S. M. S. (2014) Dehydration of coconut skim milk and evaluation of functional properties. CyTA – Journal of Food, 12 (3). pp. 227-234.

Ahmed, S. Y. and Harendranath, R. and Narendra, Singh. (1984) A screw press for fractionating green vegetation. Journal of Food Science and Technology, 21 (2). 97-99, 7 ref..

Ajay, W. Tumaney (2020) Current advances in food processing and preservation. IANCAS Bulletin, 15 (1). pp. 1-5.

Ali Muhammed, M. and Manjunatha, N. and Venkatesh Murthy, K. and Bhaskar, N. (2015) Design and testing of small scale fish meat bone separator useful for fish processing. Journal of Food Science and Technology, 52 (6). pp. 3520-3528.

Amla, B. L. and Shankar, J. V. (1975) Post-harvest technology of food grains, fruits, vegetables and tubers. Food Technology in Australia, 27 (11). 455-468, 76 ref..

Anand Paul, D. and Anishaparvin, A. and Anandharamakrishnan, C. (2011) Computational fluid dynamics studies on pasteurisation of canned milk. International Journal of Dairy Technology, 64 (2 ). pp. 305-313.

Anandaswamy, B. and Date, W. B. (1956) Processing lucerne for edible purposes. Bulletin of Central Food Technological Research Institute, 5. pp. 105-107.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Processing of groundnut cake for edible protein isolate. Indian Oilseeds Journal, 3. pp. 85-90.

Anishaparvin, A. and Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science, 75 (9). E605-E611.

Anjum, Khanam and Kalpana, Platel (2016) Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals. Journal of Food Science and Technology, 53 (3). pp. 1634-1639.

Anto, A. and Kiran, B. V. and Jeevitha, G. C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

Anu Bhushani, J. and Anandharamakrishnan, C. (2014) Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science and Technology, 38. pp. 21-33.

Anu Bhushani, J. and Nawneet Kumar, K. and Anandharamakrishnan, C. (2017) Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability. Journal of Food Engineering, 199. pp. 82-92. ISSN 0260-8774

Anuradha, Bhat Sondi. and Mohan Reddy, I. and Bhattacharya, K. R. (1980) Effect of processing conditions on the oil content of parboiled-rice bran. Food Chemistry, 5. pp. 277-282.

Archana, G. N. and Jamuna, Prakash and Asha, M. R. and Nagin, Chand. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 10 (2). pp. 91-101.

Archana, Gopalrao Lamdande and Rochak, M. and Raghavarao, K. S. M. S. (2020) Flux evaluation based on fouling mechanism in acoustic field assisted ultrafiltration for cold sterilization of tender coconut water. Innovative Food Science and Emerging Technologies, 61.

Arjun, S. and Girish, K. Ghiwari and Nagaraju, V. D. and Sreedhar, B. S. (2017) Physico-fracture Characteristics of Makhana (Euryale ferox) Seeds. International Journal of Food Properties, 20 (S2). S1204-S1209. ISSN 1094-2912

Ashrafi, H. and Jayadeep, A. (2022) Impact of extrusion on the content and bioaccessibility of fat soluble nutraceuticals, phenolics and antioxidants activity in whole maize. Food Research International, 161. p. 111821. ISSN 0963-9969

Aslan, Azizi and Ranganna, S. (1993) Spoilage Organisms of Canned Acidified Mango Pulp and Their Relevance to Thermal Processing of Acid Foods. Journal of Food Science and Technology (India), 30 (4). pp. 241-245.

Aswathi, K. N. and Shankar, S. R. and Keerthana, Sreenivasan and Inderjit, Prakash and Pushpa, S. Murthy (2022) Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique. Innovative Food Science and Emerging Technologies, 79. p. 103058.

Atsushi, Miyagi and Mitsutoshi, Nakajima and Hiroshi, Nabetani and Subramanian, R. (2001) Feasibility of recycling used frying oil using membrane process. European Journal of Lipid Science Technology, 103. pp. 208-215.

Atsushi, Miyagi and Subramanian, R. and Mitsutoshi, Nakajima (2003) Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils. Journal of the American Oil Chemists Society, 80 (9). pp. 927-932.

Bains, G. S. (1967) National policy on processing and milling of food grains. I. Wheat and wheat products. Research and Industry, 12. pp. 254-257.

Bains, G. S. (1963) Use of galactomannan polysaccharides in food processing and their role in nutrition. Food Science, 12 (11). pp. 344-345.

Bains, G. S. and Bhatia, D. S. (1953) Manufacture of biscuits. Bulletin of Central Food Technological Research Institute, 2. pp. 102-106.

Balaji Marotrao, Bhosle and Rangaswamy, Subramanian and Ebert, K. (2005) Deacidification of model vegetable oils using polymeric membranes. European Journal of Lipid Science and Technology, 107 (10). pp. 746-753.

Balaraman, Manohar and Soundar, Divakar (2004) Applications of surface plots and statistical designs to selected lipase catalysed esterification reactions. Process Biochemistry, 39. pp. 847-853.

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.

Baskaran, V. and Usha Devi, A. and Chetan Nayak, A. and Kudachikar, V. B. (2007) Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging. Radiation Physics and Chemistry, 76 (6). pp. 1042-1049.

Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. (1976) Utilization of mango waste: peel as a source of pectin. Journal of Food Science and Technology, 13 (2). pp. 96-97.

Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. and Giridhar, N. (1976) Utilization of mango waste: recovery of juice from waste pulp and peel. Journal of Food Science and Technology (Mysore), 13 (23). pp. 138-141.

Began, G. and Manohar, B. and Udaya Sankar, K. (1997) Enrichment of phosphatidyl choline ± alcohol fractionation of carbon dioxide de-oiled lecithin from soybean (Glycine max). Zeitschrift für Lebensmitteluntersuchung und -Forschung A , 205. pp. 360-363.

Began, G. and Manohar, B. and Udaya Sankar, K. and Appu Rao, A. G. (2000) Response surfaces for solubility of crude soylecithin lipid in super critical carbon dioxide. European Food Research and Technology, 210 (3). 209-212, 25 ref..

Berry, S. K. and Kalra, C. L. (1988) Chemistry and technology of jack fruit (Artocarpus heterophyllus)-a review. Indian Food Packer, 42 (3). pp. 62-76.

Berry, S. K. (2001) Bitterness in citrus juices: Some solutions. Indian Food Packer, 55 (3). pp. 67-76.

Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.

Bhashyam, M. K. and Srinivas, T. (1982) Rice degrees of shedding predictions. Rice Journal, 85 (2). pp. 18-21.

Bhashyam, M. K. and Meera, M. S. and Hirannaiah, B. V. and Ali, S. Z. (2002) Simple tests for differentiating raw-old and new and steamed rice in a mixture. Journal of Food Science and Technology, 39 (6). pp. 654-656.

Bhat, K.K. (2005) Tech Capsules: Electronic Nose as a Modern Tool for Food Designing. Indian Food Industry, 24 (1). pp. 67-68.

Bhatia, D. S. (1951) Enzymatic hazards in food processing. Indian Food Packer, 8 (8). 7-10, 27.

Bhatia, D. S. (1952) Processing and food value of tapioca and its products. Indian Coffee, 16. pp. 6-9.

Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) A preliminary study on monsooning of coffee. Bulletin of Central Food Technological Research Institute, 5. pp. 261-262.

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

Bhatnagar, H. C. (1967) Development Of Mandarin Orange Processing Industry. Indian Food Packer, 21. pp. 11-17.

Bhatnagar, H. C. (1968) Some salient guidelines for location and layout of fruit and vegetable processing plants. Indian Food Packer, 22 (3). pp. 32-43.

Bhatnagar, H. C. and Subramanyam, H. (1973) Some aspects of preservation, processing and export of mango and its products. Indian Food Packer, 27 (4). 33-52, 70 ref..

Bhattacharya, K. R. (1990) Improved parboiling technologies for better product quality. Indian Food Industry, 9 (5). pp. 23-26.

Bhattacharya, K. R. (1970) Optimal agricultural practices for obtaining the maximum yield of rice from paddy. Seminar on Rice, Institute of Agricultural Technologists, Directorate of Agriculture, Bangalore..

Bhattacharya, K. R. (1964) A heat-processing method for the enrichment of white rice. Current Science, 33. pp. 306-307.

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1993) Some physical and engineering properties of tamarind (Tamarindus indica) seed. Journal of Food Engineering, 18 (1). 77-89, 20 ref..

Bhattacharya, K. R. and Desikachar, H. S. R. (1962) Some aspects of the processing of food grains. Reviews in Food Science and Technology, 4. pp. 1-28.

Bhattacharya, K. R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Curing of freshly harvested rice by heat treatment. Indian Journal of Technology, 2. pp. 378-380.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.

Bhattacharya, K. R. and Prakash, M. (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. Journal of Food Engineering, 21 (3). 315-330, 35 ref..

Bhavya, M. L. and Umesh Hebbar, H. (2017) Pulsed light processing of foods for microbial safety. Food Quality and Safety, 1 (3). pp. 187-201.

Bhosle, B. M. and Subramanian, R. (2005) New approaches in deacidification of edible oils - a review. Journal of Food Engineering, 69 (4). pp. 481-494.

Brita, Brandtzaeg and Malleshi, N. G. and Svanberg, U. and Desikachar, H. S. R. and Mellander, O. (1981) Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram. Journal of Tropical Pediatrics, 27. pp. 184-189.

Capanzana, M. V. and Malleshi, N. G. (1992) Studies on malting of rice. ASEAN Food Journal, 4 (3). pp. 111-115.

Chandni, Dularia and Sashikala, V. B. and Shamim, Hossain (2024) Effect of different processes on physicochemical, antinutritional and textural properties of quinoa seeds and flour. Food and Humanity, 2. p. 100246.

Chandrakala, Ravichandran and Ashutosh, Upadhyay and Venkatesh, Meda and Rastogi, N. K. and Zober Alam, Khan (2023) Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp. International Journal of Food Science and Technology, 58. pp. 2092-2103.

Chandralekha, A. and Prashanth, H. S. and Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2021) A novel method for double encapsulation of C-phycocyanin using aqueous two phase systems for extension of shelf life. Journal of Food Science and Technology, 58. pp. 1750-1763. ISSN 0022-1155

Chandralekha Devi, A. and Hamsavi, G. K. and Simran, Sahota and Rochak, M. and Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2020) Recent developments in the downstream processing of phycobiliproteins from algae: A review. Current Biochemical Engineering. pp. 1-15.

Chandrasekaran, A. and Shanthamma, M. S. (1968) Production of cellulase for processing groundnut cake. Current Science, 37. pp. 256-257.

Chandrasekhar, J. and Aduja, Naik and Raghavarao, K. S. M. S. (2014) Purification of anthocyanins from jamun (Syzygium cumini L.) employing adsorption. Separation and Purification Technology, 125. pp. 170-178.

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.

Chandrasekhara, H. N. and Ramanatham, G. (1983) Gelatinization of weaning food ingredients by different processing conditions. Journal of Food Science and Technology, 20 (3). 126-128, 6 ref..

Chandrasekhara, M. R. and Rao, G. R. and Leela, N. (1970) Processing of groundnut in India as a source of protein foods. Indian Food Packer, 24 (4). 15-24, 17 ref..

Chanukya, B. S. and Rastogi, N. K. (2016) A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals. Journal of Food Processing and Preservation, 40. pp. 1289-1296.

Chanukya, B. S. and Rastogi, N. K. (2017) Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant. Ultrasonics Sonochemistry, 34. pp. 426-435.

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Chethana, S. and Nayak, C. A. and Raghavarao, K. S. M. S. (2007) Aqueous two phase extraction for purification and concentration of betalains. Journal of Food Engineering, 81 (4). pp. 679-687.

Chethana, S. and Ganapathi, Patil and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2008) Electrophoretic Extraction of Cells/Particles in a Counter Current Extractor. Separation Science and Technology, 43. pp. 3583-3600.

Chhanwal, N. and Indrani, D. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2011) Computational fluid dynamics modeling of bread baking process. Food Research International, 44. pp. 978-983.

Chhanwal, N. and Tank, A. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2012) Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. Food and Bioprocess Technology, 5. pp. 1157-1172.

Chhanwal, N. and Anishaparvin, A. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. Journal of Food Engineering, 100. pp. 452-460.

Chitra, M. and Vasudeva, Singh and Ali, S. Z. (2010) Effect of Processing Paddy on Digestibility of Rice Starch by In vitro studies. Journal of Food Science and Technology, 47 (4). pp. 414-419.

Debnath, Sukumar and Rastogi, N. K. and Gopala Krishna, A. G. and Lokesh, B. R. (2009) Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT - Food Science and Technology, 42 (6). pp. 1054-1058. ISSN 0023-6438

Deepa, C. and Umesh Hebbar, H. (2017) Influence of micronization on physicochemical properties of maize grains. Starch/Stärke, 69. pp. 1-9.

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Desikachar, H. S. R. and Subrahmanyan, V. (1958) Commercial curing of freshly harvested paddy. Research and Industry, 3. pp. 245-246.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part I. Principles of curing. Journal of Scientific and Industrial Research, 16A. pp. 365-367.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part II. Applications. Journal of Scientific and Industrial Research, 16A. pp. 368-370.

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Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2019) Recovery of chlorophylls from spent biomass of Arthrospira platensis obtained after extraction of phycobiliproteins. Bioresource Technology, 271. pp. 391-401. ISSN 0960-8524

Hrishikesh, A. Tavanandi and Rochak, M. and Chandrashekar, J. and Raghavarao, K. S. M. S. (2018) Simple and efficient method for extraction of C-Phycocyanin from dry biomass of Arthospira platensis. Algal Research, 31. pp. 239-251.

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Book Section

Rastogi, N. K. (2018) Reverse Osmosis and Forward Osmosis For the Concentration of Fruit Juices. In: Fruit Juices: Extraction, Composition, Quality and Analysis. Elsevier, pp. 241-259.

Vijaykrishnaraj, M. and Niveditha, K. and Prabhasankar, P. (2021) Advances in Conventional Cereal and Pseudocereal Processing. In: Innovative Processing Technologies for Healthy Grains. John Wiley & Sons Ltd, pp. 62-81.

Book

Maroulis, Z.B and Saravacos, G.D (2007) Food Plant Economics. CRC Press, Florida.

Thesis

Abul Hashen, Sarkar (1975) Advances in sterilization equipment for the processing of fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Adithya, K. S. (2021) Fortification of Rice with Vitamin B12. Masters thesis, Central Food Technological Research Institute.

Ajila, C. M. (2007) Isolation and Characterization of Valuable Components from Mango Peel and Black Gram Husk. PhD thesis, University of Mysore.

Ali, S. Z. (1979) Studies on parboiling of rice. Masters thesis, Central Food Technological Research Institute.

Anirudh, Singh (1985) Pasteurization of fruit juices pulps and concentrates. Masters thesis, Central Food Technological Research Institute.

Anitha, Nagaraju (2009) Preparation and evaluation of blended and interesterified oils. PhD thesis, University of Mysore.

Ankita, Jha (2022) Glycemic Index in Cereals: Effect Of Processing. Masters thesis, Central Food Technological Research Institute.

Annie Suhasini, Wesley (1994) Studies on malting of wheat and development of health foods based on malted wheat. Doctoral thesis, Central Food Technological Research Institute.

Anusha, Sampath (1997) Carotenoids stability and quality retention in fresh and processed carrots. Masters thesis, Central Food Technological Research Institute.

Archana, Gopalrao Lamdande (2018) Wet processing for value added products from coconut (Cocos nucifera L.). Doctoral thesis, Academy of Scientific and Innovative Resarch.

Arul Kavi Mani, K. (1984) Physical parameters in food processing. Masters thesis, Central Food Technological Research Institute.

Arya, Sada Singh (1978) Studies in some physico-chemical changes during processing and storage of food materials. Doctoral thesis, Central Food Technological Research Institute.

Ashna, Xavier (2022) Pulse Processing Methods and Impact on Antinutritional Factors. Masters thesis, Central Food Technological Research Institute.

Ashrafi, Hossain (2018) Effect of processing of maize on nutraceutical properties and development of functional foods. Doctoral thesis, AcSIR.

Ashutosh, Bhupendra Tank (2011) An investigation of fully and partially loaded buns during baking process in a Pilot Scale Electrical Heating Oven using computational fluid dynamics. Masters thesis, University of Mysore.

Aslan Azizi Kamal, Abad (1991) Determination of thermal process requirements for canned indigenous fruit and vegetable products. Doctoral thesis, Central Food Technological Research Institute.

Balachandran, T. S. (1972) Role of ethylene in fruit ripening. Masters thesis, Central Food Technological Research Institute.

Balasubramanian, K. C. (1971) Sesame chemical composition, by products and utilization : Effect of processing ,Dehulling on the chemical composition of sesame. Masters thesis, Central Food Technological Research Institute.

Bhagyashri, Vishwas Pratape (2009) World Scenario of Extrusion Technology. Masters thesis, University of Mysore.

Bhashyam, M. K. (1977) Studies on steam treatment of freshly harvested paddy for improvement of culinary quality. Masters thesis, Central Food Technological Research Institute.

Bhavya, M. L. (2020) Light based processing of cut fruit, leafy greens and fruit juices for microbial load reduction. Doctoral thesis, Central Food Technological Research Institute.

Bhopinder Singh, Mehta (1994) Fruit processing with special reference to apples. Masters thesis, Central Food Technological Research Institute.

Bhushan, Prasad (1989) Postharvest technology of tomato. Masters thesis, Central Food Technological Research Institute.

Bikar Singh, Parmar (1972) Recent developments in malt extract. Masters thesis, Central Food Technological Research Institute.

Borse, B. B. (2008) Bio-chemical and Technological investigations on tea. PhD thesis, University of Mysore.

Chakravarty, Devopriyo (1994) Legume based extruded products : effect of variables on extrusion process and product characteristics. Masters thesis, Central Food Technological Research Institute.

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.

Charu Latha, Mahanta (1988) Studies on nature of parboiled rice. Doctoral thesis, Central Food Technological Research Institute.

Chethan, T. R. (2019) Roasting methods and media used during grain processing. Masters thesis, Central Food Technological Research Institute.

Chethana, S. (2006) Field assisted separation and down stream processing of biomolecules and natural colors. Doctoral thesis, Central Food Technological Research Institute.

Chhanwal, N. (2015) Computational Modeling of Bread Baking Process under Hybrid Heating Modes. Doctoral thesis, Central Food Technological Research Institute.

Chikkaputtaiah, K. S. (1970) Chemistry and technology of mustard. Masters thesis, Central Food Technological Research Institute.

Christina Pauline, Emmanuel (2017) Current Status in 3D Printing of Food. Masters thesis, Central Food Technological Research Institute.

Conrid Ostwald, Perera (1973) Processing of cottonseed. Masters thesis, Central Food Technological Research Institute.

Damodharan, S. (1974) Degreening of some fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Darshan, D. (2022) Studies on the regulatory mechanisms of α–mannosidase and β–N-acetyl hexosaminidase during fruit ripening. Doctoral thesis, Central Food Technological Research Institute.

Deshpande, S. R. (1984) Effect of different processing conditions on the quality of biscuits. Masters thesis, Central Food Technological Research Institute.

Devender, Kumar (2010) Microwave Processing of Spices and Plantation Crops. Masters thesis, University of Mysore.

Dhanalakshmi, K. (2012) Studies on the changes in physico-chemical properties and chemical constituents of turmeric powder during agglomeration. Doctoral thesis, University of Mysore.

Dilip, Subba (1985) Influence of processing techniques and ingredients on the quality of cured meat. Masters thesis, Central Food Technological Research Institute.

Dinesh Kumar, A. (1975) Clarification of fruit juices. Masters thesis, Central Food Technological Research Institute.

Divakar, Rao (1972) Smoking of fish. Masters thesis, Central Food Technological Research Institute.

Divakar, Rao (1973) Studies on smoke-cured fish. Masters thesis, Central Food Technological Research Institute.

Dona Anne, Doloras (1973) Processing of cacao. Masters thesis, Central Food Technological Research Institute.

Eduardo Caro Bueno, I. B. Q. (1976) Processing of beans as human food. Masters thesis, Central Food Technological Research Institute.

Ekanayake, S. (1986) Cereal flakes. Masters thesis, Central Food Technological Research Institute.

Esther, Malini (1986) Quality of Indian cocoa beans with special reference to raw material and processing parameters. Doctoral thesis, Central Food Technological Research Institute.

Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.

Feby Mary, Philip (2005) Developments in the Processing of Underutilized Fruits. Masters thesis, University of Mysore.

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.

Girish, N. (2021) Interrelationship Between Parboiling Methods and Quality of Rice. Masters thesis, Central Food Technological Research Institute.

Godavari Bai, S. (1982) Studies on the influence of raw material handling and pretreatment practice on post-mortem biochemical changes governing the quality of processed Indian Shrimp. Doctoral thesis, Central Food Technological Research Institute.

Gopika Kumar, S. (2023) Enriching bioactives from curcumin-removed-turmeric-oleoresin fractions by nanofiltration. Doctoral thesis, Central Food Technological Research Institute.

Gopinath, H. (1999) Storage and processing of potatoes. Masters thesis, Central Food Technological Research Institute.

Harjeet Singh, Virdi (1974) Malting of cereals. Masters thesis, Central Food Technological Research Institute.

Hassan Abbassi, Haji Firoozi (1980) Processing of temperate fruits. Masters thesis, Central Food Technological Research Institute.

Iboyaima Singh, N. G. (2001) Studies on the application of ultrafiltration and reverse osmosis processes for clarification and concentration of tropical fruit juices and natural colour extracts. Doctoral thesis, Central Food Technological Research Institute.

Jacob John, P (1993) Studies on the post harvest handling, storage and processing of bread fruit and jack fruit. Doctoral thesis, Central Food Technological Research Institute.

Jayalakshmi, R. (1978) Storage and processing of apples. Masters thesis, Central Food Technological Research Institute.

Jayaprakasha, G. K. (2003) Chemical And Bioactive Studies On Byproducts From Spice Processing. Doctoral thesis, University of Mysore.

Jiby, James. (2012) Fish Processing Machinaries: Current Status and Future Prospects. Masters thesis, University of Mysore.

Jincy, M. George (2018) Effect of high pressure processing on infusion and extraction of bioactive compounds from solid food matrix. Doctoral thesis, Academy of Scientific and Innovative Research.

Jyoti, Lavania (2023) Solvent resistant nanofiltration membranes for processing rice bran oil. Doctoral thesis, Central Food Technological Research Institute.

Jyoti, Semwal (2023) Prolamin and resistant starch of sorghum as functional ingredients: Effect of processing. Doctoral thesis, Central Food Technological Research Institute.

Kalpesh, Agarwal (2003) Coated foods : Types of coating and processing methods. Masters thesis, Central Food Technological Research Institute.

Kalyanmoy, Nath (1975) Varietal characteristics of important fruits and vegetables and their maturity standards for processing. Masters thesis, Central Food Technological Research Institute.

Kamal Bhakta, Shrestha (1971) Processing of sorghum. Masters thesis, Central Food Technological Research Institute.

Kamal Eltayeb, Yassin (1978) Dates, harvesting, ripening and processing. Masters thesis, Central Food Technological Research Institute.

Kanak, Netam (2012) Recent advances in Green Tea processing, profiling and value addition. Masters thesis, University of Mysore.

Karuna, J. (2005) Development of enzyme based time temperature indicator for microwave processing. Masters thesis, University of Mysore.

Krishnaraju, K. (1972) Processing of corn for human consumption. Masters thesis, Central Food Technological Research Institute.

Kwon, Y. J. (1981) Comminuted meat products. Masters thesis, Central Food Technological Research Institute.

Lakshmi, K. (2003) Papaver somniferum : Biology, chemistry and processing. Masters thesis, Central Food Technological Research Institute.

Lakshmi, M. C. (2012) Biotechnological approaches for the extraction and purification of selected biomolecules from Glycine max. Doctoral thesis, Central Food Technological Research Institute.

Leelananda, WeeraSinghe (1968) Developments in the processing of pineapples : Determination of juice content of pine squash. Masters thesis, Central Food Technological Research Institute.

Linus, C. W. Gedi (1979) Processing and nutritional studies on ragi. Masters thesis, Central Food Technological Research Institute.

Lucy, Zirsangzuali (1995) Chilling injury of fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Madhavi, D. L. (1985) Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins. Doctoral thesis, Central Food Technological Research Institute.

Major Raghavender, Singh (2015) Recent trends in fruits and vegetables juice processing for production of beverages. Masters thesis, University of Mysuru.

Makhopadhyay, S. (2005) Aqueous two-phase extraction for downstream processing of biomolecules. Masters thesis, Central Food Technological Research Institute.

Malavika Devi, K. (2008) Ginger It's - Science of cultivation, processing, chemistry and nutraceutical properties. Masters thesis, Central Food Technological Research Institute.

Malleshi, N. G. (1983) Studies on malting of millet grains. Doctoral thesis, Central Food Technological Research Institute.

Mandira, Paul (1993) Post harvest technology of pineapples and carrots. Masters thesis, Central Food Technological Research Institute.

Manisha, Thakur (2016) Processing and Utilization of maize in Ready-To-Eat Products. Masters thesis, University of Mysuru.

Manjari, Singh (2013) Processing and Utilisation Of Food Grains. Masters thesis, University of Mysore.

Manjula, S. (2009) Application of membranes and enzymes in processing vegetable oils. PhD thesis, University of Mysore.

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

Meetu, Pandey (2016) Effect of Processing on Glucosinolates- A Potent Anticarcinogenic Phytochemical. Masters thesis, University of Mysuru.

Mohamad Sudibjo Tirtosukotja, R. (1972) Some of the defects of canned shrimp and recommendations for improvement in the method of processing. Masters thesis, Central Food Technological Research Institute.

Mohan Kumar, B. V. (2018) Immunoreactivity of Indian wheat varieties and their impact in low gluten food processing. Doctoral thesis, AcSIR.

Mohit Arora, Major (2015) Atta (Whole Wheat Flour) Processing: History, Trends and Prospects. Masters thesis, University of Mysuru.

Monika, Gupta (2012) Processing of Snack Foods. Masters thesis, University of Mysore.

Mr, Saurabh (1996) Application of extrusion technology to develop fruit and vegetable based products. Masters thesis, Central Food Technological Research Institute.

Mr, Tirupati (2016) Low glycemic index: raw materials, processing and industrial trends. Masters thesis, University of Mysuru.

Mr., Zosangliana (1989) Internal atmosphere of fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Ms., Abhilasha (2014) Application of Cold Plasma in Food Processing. Masters thesis, University of Mysuru.

Ms., Neha (2011) Effect of feed composition and orientation of membrane on transmembrane flux during forward osmosis. Masters thesis, University of Mysore.

Muralidhar, Karanam (2015) An Overview on Wheat Semolina: Processing and Utililization. Masters thesis, University of Mysuru.

Murugesh, C. S. (2019) Athermal Extraction and Membrane Clarification of Green Tea Extracts. Doctoral thesis, AcSIR.

Murugeshan, G. (1988) Studies on puffed rice. Doctoral thesis, Central Food Technological Research Institute.

Nagendranath, Chiluvuru (2012) Application of Ionic Liquids in Food Processing. Masters thesis, University of Mysore.

Nakkeeran, E. (2010) Membrane Processing of Polygalacturonase from Aspergillus carbonarius. PhD thesis, University of Mysore.

Nancy, Tyagi (2015) Quinoa “The Supergrain” Processing and Food Applications. Masters thesis, University of Mysuru.

Nandini, K. E. (2010) Studies on the use of various thermal biocompatible methods for downstream processing of selected enzymes. Doctoral thesis, Central Food Technological Research Institute.

Nanjundaiah, G. (2001) Studies on the optimization of farm level primary food processing unit with special reference to drying of in-shell products like cardamom, groundnut and coffee. 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.

Narayan, A. V. (2006) Two and three phase partitioning for purification and concentration of selected biomolecules and food colorants. PhD thesis, University of Mysore.

Nathoo Ram, Verma (1973) Mechanical dough development process for bread making. Masters thesis, Central Food Technological Research Institute.

Ngaseppam, Iboyaima Singh (1988) Membrane processing of fruits, vegetables and other foods. Masters thesis, Central Food Technological Research Institute.

Nikhitha, Katta (2017) Quinoa Processing - for convenience of use. Masters thesis, Central Food Technological Research Institute.

Nirmalendu, Bhattacharya (1982) The control methods for post-harvest transpiration and respiration losses of some important fruits and vegetables. Masters thesis, Central Food Technological Research Institute.

Paramvir Singh, Dhindsa (2014) Adapting High Hydrostatic Pressure Processing for Food Processing Operations. Masters thesis, University of Mysuru.

Paridhi, Jain (2014) Sugarcane Juice Processing: Conventional Practices and Recent Advances. Masters thesis, University of Mysuru.

Parimala, K.R. (2009) Traditional Wheat based Products. Masters thesis, University of Mysore.

Parthi, Desai (2021) Value addition utilizing By-products of coconut processing. Masters thesis, Central Food Technological Research Institute.

Patel Payal, Krishnakant (2009) Application of Gold Nanoparticles and Quantum dots in Food Analysis. Masters thesis, University of Mysore.

Pooja, Arora (2005) Preparation Of Tender Coconut Water Based Beverages By Using Membrane Technology. Masters thesis, University of Mysore.

Pooja, Arora (2005) Trends in the Production of Fruits and Vegetable Beverages. Masters thesis, University of Mysore.

Prabhakar, J. V. (1977) Studies on the changes in walnut during processing and storage. Doctoral thesis, Central Food Technological Research Institute.

Praneeth, Juvvi (2020) Extraction of protein and PUFA rich oil from an oil seed/ cake employing Three Phase Partitioning. Doctoral thesis, Central Food Technological Research Institute.

Pratap Singh, Baghel (1975) Frying of pulses. Masters thesis, Central Food Technological Research Institute.

Pratyush, Pattanaik (1998) Membrane process in fruit juice industry. Masters thesis, Central Food Technological Research Institute.

Prem Maheshwari, Narain (1970) Parboiling of rice review : The influence of soaking pH on parboiling of rice. Masters thesis, Central Food Technological Research Institute.

Priyanka, B. S. (2019) Integrated approach for the downstream processing of enzymes involving liquid emulsion membrane. Doctoral thesis, AcSIR.

Prosenjit, Addy (1994) Extrusion cooking of foods : A review. Masters thesis, Central Food Technological Research Institute.

Pulkit, Tyagi (2021) Effect of processing on millet Nutraceuticals. Masters thesis, Central Food Technological Research Institute.

Pura Naik, J. (1997) Physico-chemical and technological studies on large cardamom (Amomum subulatum) for its use in foods. Doctoral thesis, Central Food Technological Research Institute.

Raj Kumar, M. (2023) Non-thermal processing of tender coconut water using UV-C light emission diodes. Doctoral thesis, Central Food Technological Research Institute.

Rajendra Kumar, K. (1985) Digital simulations in food processing. Masters thesis, Central Food Technological Research Institute.

Rajini, Mujoo (1997) Effect of processing conditions on the properties of rice flakes. Doctoral thesis, Central Food Technological Research Institute.

Ram Saran, Chaurasiya (2017) Separation and purification of Bromelain from Pineapple wastes using nano-particulate reverse micelles. Doctoral thesis, Academy of Scientific and Innovative Research.

Rama, M. V. (1985) Studies on the effect of various post-harvest treatments for controlling shrivelling, sprouting and spoilage of potatoes during storage. Doctoral thesis, Central Food Technological Research Institute.

Ramakrishnaiah, N. (1980) Varietal variations in dehulling characteristics of tur pulse. Masters thesis, Central Food Technological Research Institute.

Ramamani, S. (1976) Studies on the factors affecting the nutritive value of field bean (Dolichos lablab). Doctoral thesis, Central Food Technological Research Institute.

Ranajit, Bhattacharya (1973) Changes in meat products during heat processing. Masters thesis, Central Food Technological Research Institute.

Raveendra, A. M. (1986) Integrated utilization of cashew. Masters thesis, Central Food Technological Research Institute.

Ravi, Jangid (1983) Food extruder. Masters thesis, Central Food Technological Research Institute.

Ravindra Babu, B. (2008) Aqueous Two Phase Extraction for Purification and Concentration of Biomolecules from Pineapple (Ananas comosus L. Merryl). PhD thesis, University of Mysore.

Ritika, Mathur (2010) Quality characteristics of Indian coffee. Masters thesis, University of Mysore.

Ronnie, Gurung (1996) Pre and Post harvest technology of Sapota. Masters thesis, Central Food Technological Research Institute.

Roosmani, A. B. (1972) Osmotic dehydration of fruits and reverse osmosis in food processing. Masters thesis, Central Food Technological Research Institute.

Rupesh Kumar, Dubey (2012) Present status of food extrusion technology. Masters thesis, University of Mysore.

Saikat Datta, Mazumdar (1993) Application of ultrafiltration to food industries. Masters thesis, Central Food Technological Research Institute.

Sampathu, S. R. (1969) Chemistry and technology of some spices : Cardamom, pepper and ginger. Masters thesis, Central Food Technological Research Institute.

Sangeetha, S. (2019) Processing and Utilization of an Underutilized Legume Horse gram. Masters thesis, Central Food Technological Research Institute.

Santosh, K. Verma (1976) Effect of different processing factors on the shelf life and quality parameters of dressed poultry. Masters thesis, Central Food Technological Research Institute.

Saravanan, M. (2001) Applications of nano filtration membranes in food processing. Masters thesis, Central Food Technological Research Institute.

Sathish, Koul (1983) Post-harvest handling, storage and biochemical changes during ripening of some temperate fruits. Masters thesis, Central Food Technological Research Institute.

Sathyanarayana Rao, N. S. (1959) Thermal processing spin-pasteurization of mandarin orange juice and concentrate. Masters thesis, Central Food Technological Research Institute.

Satish, A. Gandhi (1977) Primary processing of pulses. Masters thesis, Central Food Technological Research Institute.

Selvaraj, A. (1973) Studies on the production of canned soups from marine invertebrates. Masters thesis, Central Food Technological Research Institute.

Selvarajah, K. (1987) Post-harvest behaviour of harvested chillies capsicum annum Linn. var. accuminatum fingh. Masters thesis, Central Food Technological Research Institute.

Sen, S. N. (1997) Application of membrane technology with reference to natural food colours. Masters thesis, Central Food Technological Research Institute.

Shah, D. J. (1969) Physiological changes in the tomato fruit during ripening and storage. Masters thesis, Central Food Technological Research Institute.

Shalini, Sinha (2022) Effects of Processing on Nutritional Composition of Small Millets. Masters thesis, Central Food Technological Research Institute.

Sharma, K. B. (1985) Maturation, harvesting, handling and storage of pineapples. Masters thesis, Central Food Technological Research Institute.

Sharma, S. K. (2006) Cocoa : Science of its processing and nutraceutical values. Masters thesis, Central Food Technological Research Institute.

Shekde, A. S. (2006) Application of membrane technology in processing soybean products. Masters thesis, Central Food Technological Research Institute.

Shivananda, V. (2018) Black Pepper: Piper Nigrum L. Science of its Cultivation, Processing, Chemistry and Nutraceutical Properties. Masters thesis, Central Food Technological Research Institute.

Shyam Ramkrishna, Garud (2017) Ozonisation in the selected multiphase contactor for the preservation of sugarcane juice. Doctoral thesis, Academy of Scientific and Innovative Research.

Siewe Fabrice, Bruno (2019) Development of an efficient process for producing of seafood flavoring using fish byproduct. Doctoral thesis, University of Mysore.

Sillona, Felicina C. (1968) Malted milk foods. Masters thesis, Central Food Technological Research Institute.

Sougaijam Surendrao, Singh (2009) By-products of fruits processing. Masters thesis, Central Food Technological Research Institute.

Sougaijam Surendro, Singh (2009) By‐Products of Fruits Processing Zerowaste. Masters thesis, University of Mysore.

Sridevi Annapurna, D (1987) Bitter principles in fruits and vegetables. Masters thesis, Central Food Technological Reseach Institution.

Srinivasa Kumar, C. V. (1972) Effect of processing on ascorbigen in cabbage brassica oleracea. Masters thesis, Central Food Technological Research Institute.

Srinivasan, B. (1981) Recent developments in the chemistry and technology of coffee. Masters thesis, Central Food Technological Research Institute.

Srinivasan, J. (1985) Instant coffee production with special reference to freeze dried coffee. Masters thesis, Central Food Technological Research Institute.

Subba Rau, B. H. (1977) Factors affecting the quality of soybean emulsions during processing. Masters thesis, Central Food Technological Research Institute.

Sumithra, B. (2005) Processing of grains for the preparation of breakfast cereals. Masters thesis, Central Food Technological Research Institute.

Sumona, Mukherjee (2009) Processing and Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

Sunil, K. Sharma (1979) Upgradation of agricultural products for food and feed. Masters thesis, Central Food Technological Research Institute.

Suresh Chandara, B. R. (1984) Effect of denaturants on vegetable proteins. Doctoral thesis, Central Food Technological Research Institute.

Thathoo, S. K. (1985) Industrial utilization of apple. Masters thesis, Central Food Technological Research Institute.

Thokchom, Anil (2002) Advanced food processing techniques. Masters thesis, Central Food Technological Research Institute.

Thomas, Shiva M (1995) Technology of handling, storage and processing of litchi. Masters thesis, Central Food Technological Research Institute.

Trishitman, Das (2022) Development of forward osmosis process for pomegranate and beetroot juice concentrates. Doctoral thesis, Central Food Technological Research Institute.

Udaya Shankar, K. (1991) Studies on physico-chemical aspects of High pressure extraction of foods using supercritical carbon di-oxide with special reference to spices. Masters thesis, Central Food Technological Research Institute.

Unnikrishnan, K. R. (1986) Studies on parboiled rice. Doctoral thesis, Central Food Technological Research Institute.

Vaideki, T.S. (2005) Membrane Processing of Tofu-Whey. Masters thesis, University of Mysore.

Varadarajan, T. K. (1979) Flavour changes during food processing. Masters thesis, Central Food Technological Research Institute.

Varsha, Bhargava (2005) Genetically modified fats: Advantages and drawbacks in food processing. Masters thesis, University of Mysore.

Venkateswara Rao, N. (2002) Mass transfer kinetics during osmotic dehydration. Masters thesis, Central Food Technological Research Institute.

Vidhyalakshmi, R. (2018) Effect of Processing On Nutritional Profile of Browntop Millet (Urochloa Ramose). Masters thesis, Academy of Scientific and Innovative Research.

Vidyashree, M. R. (2018) Mushroom-Processing and Health Benefits. Masters thesis, Central Food Technological Research Institute.

Vijay Kumar, Mehrotra (1969) Studies on curing chemicals and organoleptic characteristics of bacon as influenced by different curing techniques. Masters thesis, Central Food Technological Research Institute.

Vikram, V. B. (2001) Application of electromagnetic techniques for food processing. Masters thesis, Central Food Technological Research Institute.

Vinod Kumar, Kaul (1979) Time-temperature relationship in food processing and storage and their simulation. Masters thesis, Central Food Technological Research Institute.

Vipin, Kumar (2004) Curcumin : Chemistry, processing and applications. Masters thesis, Central Food Technological Research Institute.

Vishwanathan, K. H. (2012) Soybean Processing for Soymilk and By-product Utilization using Membrane Technology. Doctoral thesis, University of Mysore.

Yashoda, K. P. (1989) Chemical changes during the salt curing of mackerel. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Abhijit, Sarkar (1978) Viscometric study of liquid pulps. [Student Project Report] (Submitted)

Abhilash, Thankachan (2008) Purification and drying of biomolecules using aqueous two phase systems. [Student Project Report]

Abhimanyu, Singh (2019) Fractionation of Medium Chain Triglycerides from Virgin Coconut Oil by Crystallization. [Student Project Report] (Submitted)

Aiswarya, Vasanth (2017) Stabilization of Coconut Milk Enriched in Polyphenols. [Student Project Report] (Submitted)

Akansha, Suri (2016) Processing of Wheat Bran and its Application in a Food Product. [Student Project Report] (Submitted)

Alekhya, Robbi and Vadapalli, Sreelakshmi (2009) Stabilization of ADH activity by Microencapsulation. [Student Project Report]

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

Alwyn Rozario, M. and Girish, T.J. and Kavya, Kaushik and Pavithra, H.R (2005) Design and Fabrication Of Continuous Peeling Machine for Bananas. [Student Project Report]

Amarnath, N. (2019) Effect of Thermal Processing Of Moth Bean. [Student Project Report] (Submitted)

Ambiripuri, Rahul (2016) Processing of cereal grains for the production of high fibre sooji. [Student Project Report] (Submitted)

Amith, R.Rao and Carl Marlon, Mascarenhas (2006) Digital Image Processing for Quality Assessment of Fruits. [Student Project Report]

Anamika, Singh (2016) Effect of Processing on Starch properties of Job’s tears. [Student Project Report] (Submitted)

Anand Paul, D. (2008) Computational Fluid Dynamics: Applications to Food Processing. [Student Project Report]

Ananda, J. and Gopalkrishna, Pai and Goutham, M. and Sandeep, P (2005) Design and Devolopment of Small Capacity Millet Polisher. [Student Project Report]

Animisha, L (2004) Recent Developments In Bioprocess Instrumentation. [Student Project Report]

Anirudh, M.V.R. (2008) Effect of unconventional processing on the chemical composition of volatiles from cumin. [Student Project Report]

Anjali, Palakkeel (2022) A study on the effect of puffing on functional and nutritional properties of buckwheat. [Student Project Report] (Submitted)

Anusha, Sampath (1997) Carotenoids stability in carrots : Effect of storage and processing. [Student Project Report] (Submitted)

Archana Shankar, Rao Shekde (2006) Energy assessment and standardization of batter during wet grinding of black gram. [Student Project Report] (Submitted)

Ashok, R. Birgad (2019) Processing of wheat and Wheat Milled Products Analysis. [Student Project Report] (Submitted)

Aurobinda Kumar, Sahu (1974) Use of chlorine at different stages of processing on the shelf life of dressed poultry. [Student Project Report] (Submitted)

Basi Priyanshi, A (2023) Recent advances in post-harvest technologies of Abelomoschus esculentus. [Student Project Report] (Submitted)

Bera, M. B. (1979) Studies on Indian cocoa and its processing. [Student Project Report] (Submitted)

Bharath Kumar, S. (2007) Optimization of Fruit Punch by Using Mixture Design. [Student Project Report]

Bharathi, T. V and Prasanna, R. and Shruthi, Sathyan (2006) Hydrothermal Treatment of Paddy,Isolation of Starch and its Acid Modification. [Student Project Report]

Bhaskar, G. Y. S. (2018) A Nutritional Study on Concept Of Samskara with Special Reference to Shakam Nisneha Siddam Varjyam Yaccha Aparisrutam. [Student Project Report] (Submitted)

Bhuvaneswari, E. (2011) Heat Transfer Analysis During Pasteurization Of Bottled Beer Using Computational Fluid Dynamics. [Student Project Report]

Binitha, Balachandran (2016) Quantitative Analysis of zerumbone in Zingiber zerumbet under different processing conditions. [Student Project Report] (Submitted)

Chandana, S. V. (2023) Effect of processing on nutritional, functional and nutraceutical properties of barnyard millet. [Student Project Report] (Submitted)

Chander, S. (1977) High altitude food preparation and food processing. [Student Project Report] (Submitted)

Chanukya, B. S. (2009) De-Alcoholization and Extraction of Organic Acids using Liquid Emulsion Membranes. [Student Project Report]

Chethan, T. R. (2020) Studies of rice puffing in sand of different particle sizes. [Student Project Report] (Submitted)

Chitra, M. (2001) Effect of processing on digestibility of rice starch by in vitro studies. [Student Project Report] (Submitted)

Darshan, Shetty and Santosh Reddy, J. (2010) Control System for Food Processing. [Student Project Report]

Debnath, Biswajit (2006) Coating of Foods an Over view. [Student Project Report]

Deepan Raja, B. (2006) Liposomal nucleation and triglyceride extraction from pomegranate seeds using supercritical carbon dioxide. [Student Project Report]

Deva Bhakta, Shakya (1973) Preparation of bulgar wheat. [Student Project Report] (Submitted)

Devika, Raj (2024) Tender coconut water processing with submerged uv-c leds reactor and shelf-life study. [Student Project Report] (Submitted)

Dhanalakshmi, A. (2008) Transformations in Quality of Juice from Kinnow Orange, due to Process Conditions. [Student Project Report]

Dhanya, H. M. (2018) Effect of Processing on Functional Properties of Moth Bean. [Student Project Report] (Submitted)

Dharma Teja, V. (2008) Effects of unconventional processing on chemical composition of essential oil of coriander fruit. [Student Project Report]

Dilip, Subba (1986) Study on the effect of processing techniques and curing ingredients on the texture of cured meat. [Student Project Report] (Submitted)

Dinesh, G.K. and Mahesh, G.M. and Kavitha Preethi, M.N. and Usha Rani, V. (2004) Design Of Amla Grating Machine. [Student Project Report]

Djenal Arifin, E. (1973) Low temperature breakdown in temperature, subtropical and tropical fruits. [Student Project Report] (Submitted)

Elayaraja , D. (2012) Processing of non-gluten grains to suit preparation of roti. [Student Project Report] (Submitted)

Garg, Shobhana (2007) Spray evaporation of liquid foods. [Student Project Report]

Girish, Y. N. (2006) Design of High Pressure Processing Equipment and Feasibility Of Indigenous Manufacture. [Student Project Report]

Gopi, Raman (1995) Partial defatting of sunflower kernel. [Student Project Report] (Submitted)

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. (2009) Design and Development of Chapati Presser with an Extruder for Preparing Muruku. [Student Project Report]

Harini, S. (2007) Phenol Oxidases Of Pear (Pyrus Communis) Fruit: Implications During Processing". [Student Project Report]

Haritha Sankara, Warrier (2017) Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains. [Student Project Report] (Submitted)

Harshitha, H. (2022) Effect of Bran Removal on Nutritional and Nutraceutical Properties. [Student Project Report] (Submitted)

Himanish, Das (1994) Processing and effect of storage and packaging materials on shelf - stability of intermediate moisture meat. [Student Project Report] (Submitted)

Indrani, R. (2007) Phenol oxidases of Button Mushroom [Agaricus bisporus (Lange) Imbach]:Implications during processing. [Student Project Report]

Indulekha, Bhaskaran (2022) Changes in the Physio-Chemical Properties of Foxtail Millet on Degree of Polishing. [Student Project Report] (Submitted)

Jincy, Mathew (2003) Applications of Irradiation in Food Processing. [Student Project Report]

Jomol, M Joy (2022) Studies on extrusion cooking characteristics of little millet. [Student Project Report] (Submitted)

Josen, George (1981) Studies in tea processing : Thermal processing in green tea. [Student Project Report] (Submitted)

Kahak, Jaiswal (2022) “Effect of Degree of Polishing on Physico-chemical Properties of Kodo Millet. [Student Project Report] (Submitted)

Kalpesh, Agarwal (2003) Simulation studies on coating and development of coated food. [Student Project Report] (Submitted)

Kamal Eltayeb, Yassin (1979) Some studies on dates processing. [Student Project Report] (Submitted)

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

Kiran, B. (2013) Theoretical and Experimental Studies on Cryo-assisted Spouted bed Roasting of coffee beans. [Student Project Report] (Submitted)

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

Krishna Murthy, T. P. (2012) Mathematical Modelling of Unit Operations Involved in Post Harvest Processing of Mango ginger (Curcuma amada roxb). [Student Project Report] (Submitted)

Krishnaveni, C. P. (2023) To study the effect of processing treatments on the dietary fiber content of barley. [Student Project Report] (Submitted)

Laxman, K. (1978) Effect of pearling on the free and bound lipids of sorghum. [Student Project Report] (Submitted)

Linus, C. W. N. Gedi (1979) Studies on some properties of puffed sorghum flour and its potential food uses. [Student Project Report] (Submitted)

Lubna, Abdulla (2010) Ultrasound Assisted Reverse Micellar Extraction of Lactoperoxidase from Milk whey. [Student Project Report]

Macdonald, Ropmay (2019) Effect of grinding method on product development using Brown Top millet. [Student Project Report] (Submitted)

Mahimashree, B. A. (2024) Efficacy of processing conditions on fenugreek phytochemicals. [Student Project Report] (Submitted)

Malhotra, Deepti (2009) An Investigation of Pasteurisation of Eggs using Computational Fluid Dynamics (Cfd)Simulations. [Student Project Report]

Mamatha, S. and Nandini, N. and Rekha, M. N. and Suma Rani, G. (2007) Biosensor Based Assesment of Tea Quality. [Student Project Report]

Manjari, Singh (2014) Fabricated rice from broken rice: Development and characterization. [Student Project Report] (Submitted)

Manjula, S. (2004) Membrane Separation Of Oil Constituents and Mixing Of Oil Blends. [Student Project Report]

Mannah, C. O. (1979) Comparative studies on cowpea processing for utilization in akara batter. [Student Project Report] (Submitted)

Manoharan, K. (1973) Sunflower seed : Chemical composition, processing and utilisation. [Student Project Report] (Submitted)

Mariatta, Jaison (2018) Effect of Processing Conditions on Production of Low Fat Pearl millet Semolina by Roller Milling. [Student Project Report] (Submitted)

Mayank, Jain (2014) Development of Continuous Versatile - Grain puffing machine for the Indian Market. [Student Project Report] (Submitted)

Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted)

Meghana, C. R. and Rashmi, S. A. and Sandya, S. (2009) Effect of Processing on In-Vitro Digestibility of Carbohydrates. [Student Project Report]

Mohan Reddy, I. (1978) Effect of parboiling conditions on the fat content of rice bran. [Student Project Report] (Submitted)

Mohit, Jain (2006) Production of High Quality Jaggery Using Contemporary and Modern Machines and Methodologies. [Student Project Report]

Mr, Amit (2012) Effect of processing on physico-chemical and nutritional properties of sorghum semolina. [Student Project Report] (Submitted)

Mr., Amit (2012) Effect of Processing on Physicochemical and Nutritional Properties of Sorghum Semolina. [Student Project Report] (Submitted)

Mr., Amit (2011) Processing of Coarse Grains in Relation to Improved Nutritional, Functional and Nutraceutical Properties. [Student Project Report] (Submitted)

Ms., Usha Rani (2011) Downstream Processing of Invertase from Baker’s Yeast using Aqueous Two Phase Extraction. [Student Project Report]

Mythili, R. (2009) Microbiological Study of Thermal Processed Chapati. [Student Project Report]

Nabeel, Ebrahim Saheb (2011) Biotransformation of Coffee Wastes for Value Addition. [Student Project Report]

Nagendranath, Chiluvuru (2013) Aqueous two phase extraction of anthocyanins from red cabbage. [Student Project Report] (Submitted)

Navneet Singh, Deora (2009) Pressure Frying of French Fries. [Student Project Report]

Navya, M. (2012) Changes in phytochemicals and oxidative enzymes during ripening of mango fruits. [Student Project Report] (Submitted)

Navya, R. (2007) Comparison of Proteins of Brown and White Finger Millet; Before and After Processing. [Student Project Report]

Neha, B (2023) Effect of the thermal processing on physico-chemical characteristics of germinated grains and flours : Development and evaluation of protein-rich porridge mix. [Student Project Report] (Submitted)

Neha, Jha (2013) Effect of Processing on Nutritional and Antinutritional Profile of Pearl Millet Grain Components. [Student Project Report] (Submitted)

Neha, Rawat (2018) Fortification of Rice with Micronutrients. [Student Project Report] (Submitted)

Nilvarn Shweta, Vasantrao (2024) Enhancing the quality of capsicum (Capsicum annuum) by various decontamination techniques. [Student Project Report] (Submitted)

Niranjan, M. Suralikerimath (2013) Extraction and Partial Purification Of Lipase Produced by a Lactic Acid Bacterium (Lab) Native to Fish Waste by Aqueous Two Phase System (Atps). [Student Project Report] (Submitted)

Nirupama, J. (2006) Studies on the Effect of Brewing Temperature on Caffeine release from Coffee and Tea. [Student Project Report]

Paiboon, Danvirutat (1973) Studies on the quality of soybean flours as affected by heat processing. [Student Project Report] (Submitted)

Paulina, Suganthi A (2009) Differential Partitioning of Betalains Using Aqueous Bi-Phasic Systems. [Student Project Report]

Pavani, U. (2019) Study on cryogrinding of selected seed spices and its effect on their flavour profile. [Student Project Report] (Submitted)

Pawar, R. E. (1978) Effect of pearling on chemical composition and cooking qualities of five important sorghum varieties of Maharashtra. [Student Project Report] (Submitted)

Poornima, Gowthaman (2010) Fractionation of Conserves from Roasted Cumin Seeds and their Antioxidant Potential. [Student Project Report]

Pradeep, T.P (2008) Reverse Micellar Extraction for the Downstream Processing of Lipase. [Student Project Report]

Praful Shirin, Bagade (2018) Membrane Processing of Mature Coconut Water with and without Application of Ultrasonication. [Student Project Report] (Submitted)

Prakruthi, H.R. (2009) Physical Chemistry of Aqueous Two Phase System and Partitioning of Biomolecule. [Student Project Report]

Pramod Krishna, T. (2017) Standardization of Speed of Leg Operated Millet Dehuller. [Student Project Report] (Submitted)

Pranshu, Saxena (2010) Genetic Algorithms: Concept and possible Applications in Food Processing. [Student Project Report]

Prasad, Renake (2018) Modes of heat processing: Effects on Resistant Starch in Sorghum Grains. [Student Project Report] (Submitted)

Pratap Singh, Baghel (1976) Frying of soybean. [Student Project Report] (Submitted)

Praveena, B. (2009) Purification of Acidic Proteases from Chicken Intestine using Aqueous Two Phase Systems. [Student Project Report]

Priyanka, D. (2011) Effect of processing on the physico‐chemical quality characteristics of muskmelon pulp. [Student Project Report]

Raghuram Rao, C. and Prashanth Kumar, J. and Puneeth, V. and Vinay, S. (2008) Design and Fabrication of Jilebi Making Gadget. [Student Project Report]

Raj Laxmi, Verma (2017) Effect of processing on nutraceutical potential of finger millet (Ragi, Eleusine coracana L.). [Student Project Report] (Submitted)

Rajesh, P. (2006) Shelf life studies of laddu by thermal processing in retort pouches by steam air retorts. [Student Project Report] (Submitted)

Rajini, S. B. (2011) Downstream Processing of ADH from Baker’s yeast using Aqueous Two Phase Extraction. [Student Project Report]

Ramesh, V. (2006) Downstream Processing Of Pigments From Monascus Purpureus Using Membrane Technology. [Student Project Report]

Ravi, Naik (2010) Processing of Finger Millet (Eleusine Coracana) and its Utilization in the Preparation of Vermicelli. [Student Project Report]

Raviraj, Shenoy. U. and Satheesha, K. and Rita, Shetty. M. and Pooja, R. K. (2004) Technical Upgradation of an Energy Food Plant. [Student Project Report]

Rekha, M. (2010) Chemical Composition of Essential Oils from Processed Cumin Seeds using Alternate Energy on Pilot Scale. [Student Project Report]

Reshma, Hegde and Sowjanya, V. (2009) Extraction of Organic Acids using Liquid Emulsion Membranes. [Student Project Report]

Ronnie, Gurung (1996) Preservation and processing of banana (var. poovan). [Student Project Report] (Submitted)

Roshini, K. R. (2011) Use Of Ultrafiltration For The Recovery Of Proteins From Mustard De-Oiled Cake. [Student Project Report]

Sagar, S. Bagal (2017) Value addition of brown rice by technological interventions on quality characteristics. [Student Project Report] (Submitted)

Sahaja, Pochineni (2016) Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties. [Student Project Report] (Submitted)

Sandhya Rani, A.K. (2009) Effect of Processing on Quality and Stability of Trans and Trans Free Fat. [Student Project Report]

Sandhyaa, V. (2009) Liquid-Liquid Extraction of Lactoperoxidase from Acid Whey. [Student Project Report]

Sangeetha, D. (2022) A study on the effect of processing on bioaccessibility of minerals in pseudocereal based products. [Student Project Report] (Submitted)

Santosh, K. Verma (1977) Studies on dehulling of kidney beans. [Student Project Report] (Submitted)

Sarangi, B. K. (2009) Purification of Alkaline Proteases from Poultry intestine by Aqueous Two Phase System (ATPS). [Student Project Report]

Saravanan, M. (2001) Processing of oil hexane miscella using nonporous polymeric composite membrane. [Student Project Report] (Submitted)

Sarok Kumar, Chakraborthy (1979) Continuous thermal processing of fruit pulps in heat exchangers. [Student Project Report] (Submitted)

Saswat Ranjan, Panda (2020) Effect of Processed Horse gram on the Rheological, Nutritional and Quality Characteristics of Biscuits. [Student Project Report] (Submitted)

Satish, A. Gandhi (1978) Studies on dehulling of guar beans. [Student Project Report] (Submitted)

Sayali, D. Shimpi (2017) Effect of processing on germinated pulses. [Student Project Report] (Submitted)

Shalley, Sodhi (2001) Onion Paste : Effect of processing conditions on flavour quality. [Student Project Report] (Submitted)

Shanthilal, J. (2011) Numerical and Computational Modeling of Grain Hydration and Dehydration. [Student Project Report] (Submitted)

Sharma, Sanjeev Kumar (2006) Cocoa: Processing and Nutraceutical Aspects. [Student Project Report]

Shenbaga Priya, P. (2005) Phenolics And Flavonoids In Pears: Influence Of Processing Conditions. [Student Project Report]

Shilpa, K. S. (2010) Reverse Micellar–assisted Extraction of Lactoperoxidase from Milk Whey using Nonionic Surfactants. [Student Project Report]

Shivangi, Gandhi (2016) Study on phytonutrients in Pouteria campechiana fruit and effect of processing conditions on the phytochemicals. [Student Project Report] (Submitted)

Shruti, G. K. (2012) Extraction of Alcohol Using Liquid Emulsion Membranes. [Student Project Report] (Submitted)

Shyamal Kumar, Chandan (2016) Effect of processing and particle size on digestibility of starch in cereals. [Student Project Report] (Submitted)

Siddeswari, S. (2012) Agglomeration of Selected Biomaterials: Characterization of Physical Properties and Structural Features. [Student Project Report] (Submitted)

Siddharth, K. (2022) Study on Efficiency of Ceramic Membrane in Degumming of Soybean Oil. [Student Project Report] (Submitted)

Simran, Sahota (2019) Downstream processing of phycobiliproteins from Spirulina sp. [Student Project Report] (Submitted)

Sinchana, D. (2024) Effect of non-thermal treatment (ozone) on physicochemical and microbial properties of peanuts (Arachis hypogaea L.). [Student Project Report] (Submitted)

Sinduja, K. (2010) Fractionation of Conserves from Coriander Fruits and their Antioxidant Potential. [Student Project Report]

Situn, Misra (2006) Quality of low-grade coffee beans on roasting and blending with chicory. [Student Project Report] (Submitted)

Smrithi, S. (2017) Membrane Processing and Spray Drying of Tender Coconut Water. [Student Project Report] (Submitted)

Sneha, T. D (2024) To study the effect of nixtamalization on the micro-structure of flours and its characterization in millets. [Student Project Report] (Submitted)

Snehal, Dasharath Doke (2012) Development of Protein Rich Ready-to-Use Chapati/Roti Flour. [Student Project Report] (Submitted)

Sona, Shanavas (2022) Bioaccessibility of Iron and Beta Carotene in Fortified Rice. [Student Project Report] (Submitted)

Sougaijam Surendro, Singh (2010) Production of Communited Lime Beverages. [Student Project Report]

Sowmya, G. (2016) Development of Multi-spouted Bed Roasting Technology [MSBR] for Makhana (Euryale ferox) Seeds. [Student Project Report] (Submitted)

Sravani, Pydi (2012) Optimization of membrane technology for protein products. [Student Project Report] (Submitted)

Sri Charani, Rao (2019) Effect of Different Processing Techniques on Selenium Content in Different Cultivars of Rice. [Student Project Report] (Submitted)

Srinivasan, P. (2010) Numerical Modelling of Selected Food Processing Operations. [Student Project Report]

Srishti Santosh, Mukadam (2023) Utilization of oyster mushroom (Pleurotus ostreatus) for the development of extruded and 3-D printed food product. [Student Project Report] (Submitted)

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

Sudeepa, E. S. (2006) Proteolytic Bacteria Occurring in Fish Processing Waste: Isolation and Partial Characterization of The Protease Produced By Bacillus Proteolyticus Cfr 3001. [Student Project Report]

Sudhir, Kumar (2004) Reverse Micellar Extraction for downstream processing of biomolecules. [Student Project Report] (Submitted)

Sumanta, Bandyopadhyay (2000) Application of membrane processes in production of clarified watermelon juice concentrate. [Student Project Report] (Submitted)

Sumona, Mukherjee (2010) Coating Process: Simulation studies and Validation of results Employing Neural Network. [Student Project Report]

Sunitha Elizabeth, George (2004) Low grade coffee : Investigative studies on its utilization. [Student Project Report] (Submitted)

Suresh, Kumar (2010) Downstream Processing of Invertase from Baker`S Yeast using Aqueous Two Phase Extraction. [Student Project Report]

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

Sushmita, Behera (2002) Cumin seeds : Roasting methods and attended effects on flavour quality. [Student Project Report] (Submitted)

Swapnil, N. Solanki (2003) Evaluation of different wet grinding systems. [Student Project Report]

Swarnalata, Panda (2017) Effect of processing in enhancing the bioaccessibility of iron and zinc in kheer mixes. [Student Project Report] (Submitted)

Tapas Kumar, Majumder (1994) Studies on Processing and Storage of meat loaf from pre-rigor meat. [Student Project Report] (Submitted)

Tejaswini, A . and Ragadwija, V . and Vijayalakshmi, K. (2011) Biochemical Approaches For Dehulling Of Hard-To-Dehull Pulses. [Student Project Report]

Tharani, R. (2010) Studies on Qualities of Pasta as influenced by Triticum dicoccum and Optimization of Processing conditions. [Student Project Report]

Tripti, Mainani (2009) Value addition to by-products of coconut processing. [Student Project Report] (Submitted)

Tripti, Mainani (2009) Value Addition to Byproducts of Coconut Processing. [Student Project Report]

Usha, S. (2010) A Study of Microstructure in Selected Food Material during Processing. [Student Project Report]

Ushakiran, Kolli (2013) Computational Fluid Dynamics Modeling for Thermal Process of Canned Mango Pulp. [Student Project Report] (Submitted)

Vasant Arun, Deshmukh (2013) Effect of Processing on the Dietary Fibre Content of Amaranth Grain. [Student Project Report] (Submitted)

Vidyashree, M. R. (2019) Mushroom Processing: Retention of Vitamin D and Dietary Fibre. [Student Project Report] (Submitted)

Vikram, V. B. (2001) Electromagnetic processing of fruit and vegetable. [Student Project Report] (Submitted)

Vinod Kumar, Kaul (1980) Optimisation of time and temperature in carrot processing and aseptic filling. [Student Project Report] (Submitted)

Vinod Kumar, Sharma (1975) Chemical and physical changes during roasting of different varieties of groundnuts. [Student Project Report] (Submitted)

Wahid. N, Abdul and Mujahid Baig, Mohamed and Kumar. B, Mohan and Irfan khan, Parvis (2007) Design and Fabrication of Single Screw Food Extrusion Cooker. [Student Project Report]

Yongmanitchai, W. (1976) Effect of processing on the invitro digestability of carbohydrates in the alga, scendesmus acutus. [Student Project Report] (Submitted)