Items where Subject is "600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation"

Article

Akshay, H. Dasalkar and Raj Kumar, Maguluri and Salony Raghunath, Vaishnav and Sridevi Annapurna, Singh and Sudheer, K. Yannam (2024) Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study. International Dairy Journal, 156. p. 105979.

Amrita, Ray and Ashwin, Kumar and Matche, R. S. and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Effect of heat treatments on quinoa germ quality and its storage study. Journal of Food Science and Technology, 60 (7). pp. 2023-2030. ISSN 0022-1155

Anand Paul, D. and Chhanwal, N. and Anandharamakrishnan, C. (2011) An Investigation on Thermization of Milk in Can Using Computational Fluid Dynamics. Journal of Food Science and Engineering, 1. pp. 35-44.

Ashrafi, H. and Jayadeep, A. (2021) Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize. LWT - Food Science and Technology, 142. p. 110912. ISSN 0023-6438

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.

Bhavya, M. L. and Sandhya, R. Shewale and Deependra, Rajoriya and Umesh Hebbar, H. (2021) Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. Food and Bioprocess Technology, 14. pp. 362-372. ISSN 1935-5130

Bhavya, M. L. and Umesh Hebbar, H. (2019) Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters. International Journal of Food Microbiology, 290. pp. 296-304. ISSN 0168-1605

Chetan Nayak, A. and Suguna, K. and Rastogi, N. K. (2006) Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots. Journal of Food Engineering, 74 (1). pp. 134-142. ISSN 0260-8774

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Deepa, C. and Swati, Sarabhai and Prabhasankar, P. and Umesh Hebbar, H. (2017) Effect of Micronization of Maize on Quality Characteristics of Pasta. Cereal Chemistry, 94 (5). pp. 840-846. ISSN 0009-0352

Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.

Habibunnisa, Ms. and Mathur, P. B. and Bano, Z. (1971) Effect of cobalt-60 gamma rays on the storage behaviour of garlic bulbs at room temperature and in cold storage. Indian Food Packer, 25 (6). 10-13, 2 ref..

Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671.

James Bound, D. and Bettadaiah, B. K. and Srinivas, P. (2013) Microwave-Assisted Synthesis Of Alkyl Thiocyanates. Synthetic Communications, 43. pp. 1138-1144.

Jeevitha, G. C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. Journal of Food Processing and Preservation, 40. pp. 83-93.

Jyoti, Semwal and Meera, M. S. (2021) Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch. Starch-Starke, 73. p. 2000112.

Jyoti, Semwal and Meera, M. S. (2021) Infrared modification of sorghum to produce a low digestible grain fraction. Journal of Cereal Science, 102. p. 103341. ISSN 0733–5210

Jyoti, Semwal and Meera, M. S. (2023) Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment. Food Chemistry, 416. p. 135815.

Krishnamurthy, T. S. and Muralidharan, N. and Muthu, M. (1991) Disinfesting grain with solar heat. Appropriate Technology, 18 (3). pp. 15-16.

Kuppuswamy, S. and Swaminathan, M. and Subrahmanyan, V. (1955) Effect of heat on the nutritive value of proteins. Journal of Society of Biological Chemists India. pp. 227-233.

Majumder, S. K. and Krishnamurthy, T. S. and Muthu, M. (1963) An infra-red heat disinfestation unit for foodstuffs. Research and Industry, 8 (8). pp. 229-231.

Makroo, H. A. and Saxena, J. and Rastogi, N. K. and Srivastava, B. (2017) Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice. Journal of Food Processing and Preservation, 41. pp. 1-9.

Mathur, P. B. (1968) Application of atomic energy in the preservation of fresh fruits and vegetables. Indian Food Packer, 22 (1). pp. 4-5.

Mathur, P. B. (1969) Low-dose gamma-irradiation technique for extension of storage life of seed potatoes. International Journal of Applied Radiation and Isotopes, 20 (4). 298-300, 3 ref..

Mathur, P. B. (1965) Reversal of some effects of gamma-irradiation by the ethyl ester of gibberellic acid. Nature, 207. pp. 212-213.

Modi, V. K. and Sakhare, P. Z. and Sachindra, N. M. and Mahendrakar, N. S. (2008) Changes in Quality of Minced Meat from Goat due to Gamma Irradiation. Journal of Muscle Foods, 19. pp. 430-442.

Nath, N. and Ranganna, S. (1981) Determination of thermal process schedule for acidified papaya. Journal of Food Science, 46 (1). 201-206, 211, 33 ref..

Nath, N. and Ranganna, S. (1977) Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice. Journal of Food Technology, 12 (4). 411-419, 24 ref..

Potty, V. H. (1990) Food irradiation and cost consideration. Indian Food Industry, 9 (5). pp. 16-17.

Priyanka, D. and Sindhoora, S. and Vijayanand, P. and Kulkarni, S. G. and Nagarajan, S. (2015) Influence of thermal processing on the volatile constituents of muskmelon puree. Journal of Food Science and Technology, 52 (5). pp. 3111-3116. ISSN 0022-1155

Raj Kumar, Maguluri and Pratyusha, N. and Sachin, R. Chaudhari and Sudheer, K. Yannam (2021) Evaluation of UV-C LEDs efficacy for microbial inactivation in tender coconut water. Journal of Food Processing and Preservation, 45. p. 15727.

Rama, M. V. and Narasimham, P. (1986) Heat treatments for control of sprouting of potatoes during storage. Annals of Applied Biology, 108 (3). 597-603, 19 ref..

Ramakrishnan, M. S. and Somashekar, D. and Joseph, R. (2000) Induction of colony morphology variation in Rhodotorula gracilis by UV irradiation. Folia Microbiologica, 45 (1). pp. 51-5. ISSN 0015-5632

Rastogi, N. K. and Raghavarao, K. S. M. S. (2004) Increased mass transfer during osmotic dehydration of gamma-irradiated potatoes. Journal of Food Science, 69 (6). E259-E263.

Rastogi, N. K. (2005) Impact of gamma-irradiation on some mass transfer driven operations in food processing. Radiation Physics and Chemistry, 73. pp. 355-361. ISSN 0969-806X

Sapna, Indrakumar and Kamaljit, M. and Priya, R. and Jayadeep, P. A. (2019) Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours. Journal of Food Science and Technology, 56 (1). pp. 273-280. ISSN 0022-1155

Singh, N. S. (1972) Influence of UV light on the biosynthesis of anthocyanin-like pigments in ripening bananas. Phytochemistry, 11 (1). 163-164, 12 ref..

Sreelakshmi, P. V. and Ezhilvendan, S. and Negi, P. S. (2024) The effect of cold plasma treatment on quality attributes and shelf life of apples. Postharvest Biology and Technology, 214. p. 112975.

Vatsala, C. N. and Haridas Rao, P. (1994) Rapid determination of dry gluten by microwave. Cereal Chemistry, 71 (6). 635-636, 3 ref..

Vetrimani, R. and Jyothirmayi, N. and Haridas Rao, P. and Ramadoss, C. S. (1992) Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment. Lebensmittel Wissenschaft und Technologie, 25 (6). 532-535, 16 ref..

Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6. pp. 1218-1227.

Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6 (5). pp. 1218-1227. ISSN 1935-5130

Vishwanathan, K. H. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2010) Hot Air Assisted Infrared Drying of Vegetables and Its Quality. Food Science and Technology Research, 6 (5). pp. 381-388.

Book Section

Rastogi, N. K. (2021) Infrared Heating in Baking Operations. In: Innovative Food Processing Technologies: A Comprehensive Review. Elsevier, pp. 1-12.

Thesis

Anil, P. Mukhi (1970) Irradiation preservation on fish and shelfish. Masters thesis, Central Food Technological Research Institute.

Anjali, V. (2015) Non-thermal processing techniques for food preservation. 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.

Chandra Sekhar, Kanigelpulia (1996) Thermally generated food flavours. Masters thesis, Central Food Technological Research Institute.

Deepa, C. (2016) Infrared based thermal treatment of grains: Studies on physicochemical properties, shelf-life extension and engineering aspects. Doctoral thesis, University of Mysuru.

Harihar, N. Patel (1975) Factors affecting amino-acid availability in processed protein foods. Masters thesis, Central Food Technological Research Institute.

Himanish, Das (1993) Hurdle technology in developments of shelf stable meat products. Masters thesis, Central Food Technological Research Institute.

Jissy, K. Jacob (1997) Effect of heat on functional properties of wheat gluten. Masters thesis, Central Food Technological Research Institute.

Major Binaya Bhusan, Sahu (2011) Application of electromagnetic radiations for sterilisation of black pepper. Masters thesis, University of Mysore.

Nirankar, Nath (1978) Studies on thermal processing of tropical fruits. Doctoral thesis, Central Food Technological Research Institute.

Prashanth, B (1993) Developments in thermal process evaluation of foods with a note on UHT proceesed foods. Masters thesis, Central Food Technological Research Institute.

Ramana, S. V. (1980) Ultra high temperature sterilization of milk. Masters thesis, Central Food Technological Research Institute.

Saroj, K. Chakraborthy (1978) Continuous thermal processing of liquid foods in heat exchangers. Masters thesis, Central Food Technological Research Institute.

Siddharth, Choudhury (2021) Non-Thermal Processing of Milk Using Ultraviolet Radiation. Masters thesis, Central Food Technological Research Institute.

Sristy, Gupta (2016) Application of EMR to improve cooking quality of Legumes. Masters thesis, University of Mysuru.

Suresh, Kallai V. (2004) Advances in Radiation Preservation Of Bulb Crops For Shelf Life Extension and Post Harvest Quality. Masters thesis, University of Mysore.

Suresh, Kallai V. (2005) Response of Onion and Shallot to Gamma Irradiation Treatments During Ambient Storage Conditions. Masters thesis, University of Mysore.

Swathi, K. (2022) Effect of Thermal Processes and Spices on In Vitro Digestibility of Oilseed Proteins. Masters thesis, Central Food Technological Research Institute.

Vikash, Patel (2019) Decontamination of Fruits & Vegetables Using Light Based Technologies. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Abdul, Riyaz (2006) Response of Stage of Maturity to Ionizing Radiation in Relation to Shelf Life and Quality Of Tomatoes Under Ambient and Low Temperature Storage Conditions”. [Student Project Report]

Abhisek, Saha (2020) Ultraviolet light treatment of fresh produce for surface decontamination using UV-C LED. [Student Project Report] (Submitted)

Aneesh, Mathew (2005) Effect Of Gamma Irradiation and Map On The Shelf Life and Quality Characteristics Of Tomato (Var. Madanapally) Under Optimum Low Temperature Storage Conditions. [Student Project Report]

Anjali, V. (2016) Blue LED Treatment for Microbial Reduction in Fruit Juices. [Student Project Report] (Submitted)

Arul Kavimani, K. (1985) Thermal process evaluation for acidified canned sapota and jack fruit. [Student Project Report] (Submitted)

Benhur, G. (2019) Thermal treatment of Sorghum by infra red heating on quality characteristics. [Student Project Report] (Submitted)

Chowdhury, A. and Nagayogish, K. V. and Karteek, K. S. and Harish, V. (2003) Infrared blanching of vegetables. [Student Project Report] (Submitted)

Cyril, Thomas (2017) Development of Near Infrared and Infrared Based Methods to Authenticate Coffee and Chicory Blends. [Student Project Report] (Submitted)

Dadhale Akanksha, Hanuman (2024) Effect of Non thermal treatment on Red Chilli powder (Capsicum annum). [Student Project Report] (Submitted)

Darshana, S. (2022) Impact of UV Irradiation on Escherichia Coli Inactivation and Quality Evaluation in Cow Milk. [Student Project Report] (Submitted)

Dhore Dipak, Baliram (2024) Effect of ultra-violet (uv) as pre-treatment for shelf- life extension of millets. [Student Project Report] (Submitted)

Jafarkhan, K.T. (2006) Photochemical Transformation of Terpenes and their Derivatives. [Student Project Report]

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

Krupanjali, A. B. (2023) Non-thermal processing of coconut milk By using UV-C irradiation. [Student Project Report] (Submitted)

Kumar, V. (1979) Thermal processing in tea. [Student Project Report] (Submitted)

Niku, Vaibhav (2007) Change Due to Irradiation in Physiochemical Properties of Different Packaging Materials used for Food Packaging Applications. [Student Project Report]

Nisha, Paul (2017) Physiochemical and Structural Properties of Infrared Radiation Treated Brown Rice. [Student Project Report] (Submitted)

Nithya, A. (2017) Infrared treatment for detoxification of aflatoxin B1 in dried red chillies. [Student Project Report] (Submitted)

Pragnya, G.S and Hima Bindu, P. (2010) Effect of gamma irradiation on the shelf life of cashew apple. [Student Project Report]

Ravikumara, N. R. (2002) Studies on physico-chemical changes during heating of sesame oil and its blends with other vegetable oils. [Student Project Report] (Submitted)

Ritu, Mishra (1999) Effect of heat treatment on quality of spices. [Student Project Report] (Submitted)

Sanidhya, K. S. (2023) Effect of heat treatment on the bioactive compounds of mulberry leaves. [Student Project Report] (Submitted)

Siddharth, Choudhury (2021) Non-thermal Processing of Milk Using Ultraviolet Radiation. [Student Project Report] (Submitted)

Sirisha, Yadlapati (2010) Physico chemical Analysis and quality characteristics of Large Scale Processed Coriander Fruits using Infra red energy. [Student Project Report]

Smita, Gupta (2000) Effect of heat treatment on the Rheological characteristics of wheat flour and biscuit quality. [Student Project Report] (Submitted)

Sristy, Gupta (2017) Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal. [Student Project Report] (Submitted)

Sruthi, S (2024) Efficacy of various decontamination techniques to extend the shelf life of fresh tomatoes. [Student Project Report] (Submitted)

Varna Rajan, K. K. (2019) Effect of UV stress on lipid accumulation in fresh water microalgae Oocystis pusilla and Chlorella sp. [Student Project Report] (Submitted)

Vikash, Patel (2020) Decontamination of Carrot (Daucus carota) by UVC light. [Student Project Report] (Submitted)

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