Items where Subject is "600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying"

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Anandharamakrishnan, C. and Chris, D. Rielly and Andrew, G. F. Stapley (2010) Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Science and Technology, 90 (2-3). pp. 321-334.

Anandharamakrishnan, C. and Gimbun, J. and Stapley, A. G. F. and Rielly, C. D. (2010) Application of Computational Fluid Dynamics (CFD) Simulations to Spray-Freezing Operations. Drying Technology, 28. pp. 94-102.

Aswin, R. (2018) Recent developments in technologies for freezing of Fruits and Vegetables. Masters thesis, Central Food Technological Research Institute.

B

Bhasker, K. and Praveen Kumar, Reddy and Sharda, Prasad and Arenahalli, N. Madhu and Prapulla, S. G. (2009) Role of Cryoprotectants on the Viability and Functional Properties of Probiotic Lactic Acid Bacteria during Freeze Drying. Food Biotechnology, , 23. pp. 243-265.

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Chandralekha, A. and Anupama, Rani and Hrishikesh, A. Tavanandi and Amrutha, N. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2017) Role of carrier material in encapsulation of yeast (Saccharomyces cerevisiae) by spray drying. Drying Technology, 35 (8). pp. 1029-1042. ISSN 0006-3002

Chris, Cherita (2011) Microencapsulation of Lactobacillus plantarum (mtcc 5422) by Spray-Drying and Freeze-Drying Methods. [Student Project Report]

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Deepak., S.Ramprabhu (2010) Computational Fluid Dynamics (CFD) and Mathematical Modelling of Freeze Drying of Coffee. [Student Project Report]

Deepika, K. (2018) A Study on Storage conditions of Freeze Dried Lactic Acid Bacteria. [Student Project Report] (Submitted)

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Esther, Isidore (2017) Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus. [Student Project Report] (Submitted)

Ezhilarasi, P. N. and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2013) Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, 117 (4). pp. 513-520. ISSN 0260-8774

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Gayathri, D. (2020) Viability studies of freeze drying curd from probiotic Lactic cultures. [Student Project Report] (Submitted)

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Harshitha, R. (2020) Phytochemical Characterization of Freeze Dried Guava Leaf Extract. [Student Project Report] (Submitted)

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Inder Jee, Khushu (1971) Effects of various freezing methods on the quality of poultry meat. Masters thesis, Central Food Technological Research Institute.

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Jamaludeen, K. K. (1969) Flexible packaging of freeze-dried and semi-dried shrimps. Masters thesis, Central Food Technological Research Institute.

James, C. P. (1987) The effect of pretreatment on the qualities of frozen mango slices. [Student Project Report] (Submitted)

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on functional properties of protein concentrates. Journal of the Science of Food and Agriculture, 67 (2). 181-187, 34 ref..

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on nutritional quality of protein concentrates. International Journal of Food Sciences and Nutrition, 46 (2). pp. 177-184. ISSN 0963-7486

Joyce Martina, A. (2024) Extraction of sialoglycoprotein from goat intestine. [Student Project Report] (Submitted)

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Karthik, P. (2016) Micro and Nanoencapsulation of Omega-3 fatty acids by Emulsion and Spray-Freeze-Drying Techniques. Doctoral thesis, Academy of Scientific and Innovative Research.

Karthik, P. and Anandharamakrishnan, C. (2012) Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods. Food and Bioprocess Technology, 6 (10). pp. 2780-2790.

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Lakshmi, M. C. and Amrutha, N. and Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2015) Stabilization of Lipoxygenase-1 from Glycine max by Microencapsulation. Drying Technology, 33. pp. 493-501.

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Maj Kishan Singh, Rawat (2007) Freezing of Fruits and Vegetables- A Critical Appraisal. [Student Project Report]

Mani Chandana, J. (2010) Microencapsulation of Lactobacillus plantarum by spray drying and freeze drying methods. [Student Project Report]

Moorjani, M. N. and Dani, N. P. (1968) Textural and reconstitutional properties of freeze-dried shrimp. Food Technology (Champaign), 22 (7). pp. 886-888.

Ms., Nivetha (2019) Studies on freeze drying of Lactic acid bacteria and their survival in the dairy product. [Student Project Report] (Submitted)

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Niralee, H. Solanki (2013) Preparation and Characterization of Freeze Dried Nanoemulsions of Polyphenols. [Student Project Report] (Submitted)

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Padma Ishwarya, S. and Anandharamakrishnan, C. (2015) Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics. Journal of Food Engineering, 149. pp. 171-180.

Padma Ishwarya, S. and Anandharamakrishnan, C. and Stapley, A. G. F. (2015) Spray-freezedrying: A novel process for the drying of foods and bioproducts. Trends in Food Science and Technology, 41 (2). pp. 161-181.

Parthasarathi, C. and Anandharamakrishnan, C. (2016) Enhancement of oral bioavailability of vitamin E by Spray-freeze drying of whey protein microcapsules. Food and Bioproducts Processing, 100. pp. 469-476.

Preveen, Sharma (1991) Comparative Studies on freeze dried and vaccum dried carrot discs. [Student Project Report] (Submitted)

Priyanka, Dolly and Anishaparvin, A. and Joseph, G. S. and Anandharamakrishnan, C. (2011) Microencapsulation of Lactobacillus plantarum (mtcc 5422) by spray-freeze-drying method and evaluation of survival in simulated gastrointestinal conditions. Journal of Microencapsulation, 28 (6). pp. 568-574.

Pruthi, J. S. (1960) Freeze-drying of passion fruit juice. Food Science, 9. pp. 336-338.

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Ragul Kumar, N. (2019) Preparation of shelf stable milk product using freeze dried probiotic culture. [Student Project Report] (Submitted)

Rajam, R. (2015) Spray freeze drying method for preparation of synbiotics using microencapsulation technique. Doctoral thesis, Central Food Technological Research Institute.

Rajam, R. and Anandharamakrishnan, C. (2015) Spray freeze drying method for microencapsulation of Lactobacillus plantarum. Journal of Food Engineering, 166. pp. 95-103.

Rajam, R. and Bharath Kumar, S. and Prabhasankar, P. and Anandharamakrishnan, C. (2015) Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. Journal of Food Science and Technology, 52 (7). pp. 4029-4041. ISSN 0022-1155

Rajam, R. and Karthik, P. and Parthasarathi, S. and Joseph, G. S. and Anandharamakrishnan, C. (2012) Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions. Journal of Functional Foods, 4. pp. 891-898.

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Shamol, M. M (2024) Effect of freezing process and storage on the Quality of selected fruits and fruit products. [Student Project Report] (Submitted)

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.

Shobharani, P. and Renu, Agrawal (2010) Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides MTCC 5209 on freeze drying. International Journal of Dairy Technology, 63. pp. 1-11.

Srinivasa Rao, P. N. and Rajagopal, P. and Ramanathan, P. K. (1966) Studies on freeze drying of foods. Journal of Food Science and Technology (India), 3 (3). pp. 98-100.

Sthapit Sanu, Ratna (1970) Recent advances in freeze-drying of fish and related products. Masters thesis, Central Food Technological Research Institute.

Subhashini, B. (2005) Effect of Freeze Drying on the Stability of Probiotic Lactic Acid Bacteria. [Student Project Report]

Swathi, M. (2017) Studies on encapsulating Lactobacillus species using spray drying and freeze drying. [Student Project Report] (Submitted)

Swetank, Y. Hundre and Karthik, P. and Anandharamakrishnan, C. (2015) Effect of whey protein isolate and b-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method. Food Chemistry, 174. pp. 16-24.