Items where Subject is "600 Technology > 08 Food technology > 07 Food Engineering"

Article

Anandharamakrishnan, C. (2003) Computational Fluid Dynamics (CFD)- Applications for the Food Industry. Indian Food Industry, 22 (6). pp. 62-68.

Anandharamakrishnan, C. and Raghavendra, S. N. and Barhate, R. S. and Hanumesh, U. and Raghavarao, K. S. M. S. (2005) Aqueous two-phase extraction for recovery of proteins from cheese whey. Food and Bioproducts Processing, 83 (C3). 191-197 ; 19 ref..

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 Moriyasu, Murata and Hiroshi, Nabetani and Mitsutoshi, Nakajima and Subramanian, R. (2010) Analysis of Permeability of Organic Solvents through a Composite Dense Nonporous Membrane. Journal of Chemical Engineering of Japan, 43 (3). pp. 261-268.

Barhate, R. S. and Patil, Ganapathi and Srinivas, N. D. and Raghavarao, K. S. M. S. (2004) Drop formation in aqueous two-phase systems. Journal of Chromatography. A, 1023 (2). pp. 197-206. ISSN 0021-9673

Bhavya, S. G. and Priyanka, B. S. and Navin, K. Rastogi (2012) Reverse micelles-mediated transport of lipase in liquid emulsion membrane for downstream processing. Biotechnology Progress, 28 (6). pp. 1542-1550. ISSN 8756-7938

Bhowal, S. and Priyanka, B. S. and Rastogi, N. K. (2014) Mixed Reverse Micelles Facilitated Downstream Processing of Lipase Involving Water-Oil-Water Liquid Emulsion Membrane. Biotechnology Progress, 30. pp. 1084-1092.

Chandrasekhar, J. and Raghavarao, K. S. M. S. (2015) Differential partitioning for purification of anthocyanins from Brassica oleracea L. Separation and Purification Technology, 151. pp. 57-65.

Chandrashekar, J. and Sonika, G. and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2015) Differential partitioning of betacyanins and betaxanthins employing aqueous two phase extraction. Journal of Food Engineering, 144. pp. 156-163.

Chanukya, B. S. and Manish, Kumar and Rastogi, N. K. (2013) Optimization of lactic acid pertraction using liquid emulsion membranes by response surface methodology. Separation and Purification Technology, 111. pp. 1-8.

Chanukya, B. S. and Sanketh, Patil and Rastogi, N. K. (2013) Influence of concentration polarization on flux behavior in forward osmosis during desalination using ammonium bicarbonate. Desalination, 312. pp. 39-44.

Chetan Nayak, A. and Rastogi, N. K. (2010) Comparison of osmotic membrane distillation and forward osmosis membrane processes for concentration of anthocyanin. Desalination and Water Treatment, 16. pp. 134-145.

Chethana, S. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2006) New aqueous two phase system comprising polyethylene glycol and xanthan. Biotechnology Letters, 28. pp. 25-28.

Ezhilarasi, P. N. and Karthik, P. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology, 6 (3). pp. 628-647. ISSN 1935-5130

Ezhilarasi, P. N. and Muthukumar, S. P. and Anandharamakrishnan, C. (2016) Solid Lipid Nanoparticle enhances bioavailability of Hydroxycitric acid than microparticle delivery system. RSC Advances, 6. pp. 53784-53793.

Jegan Roy, J. and Abraham, T. E. and Abhijith, K. S. and Sujith Kumar, P. V. and Thakur, M. S. (2005) Biosensor for the determination of phenols based on cross-linked enzyme crystals (CLEC) of laccase. Biosensors and Bioelectronics, 21 (1). pp. 206-211.

Jyoti, Lavania and Navin, K. Rastogi and Manohar, B. and Subramanian, R. (2021) Nonlinear Flux−Pressure Behavior of Solvent Permeation through a Hydrophobic Nanofiltration Membrane. ACS Omega, 6. pp. 27052-27061.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1958) Studies on the non-enzymatic browning of foods products: Sugar-organic acid model systems. Food Science, 7 (7). pp. 181-185.

Karthik, P. and Anandharamakrishnan, C. (2016) Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187. pp. 92-105.

Krishna, B. H. (2010) Developing R&D Food Engineering Facilities. Journal of Food Science and Technology, 17 (1). pp. 116-117.

Lakshminarayana, S. K. and Ramanathan, P. K. (1959) Equipment for food industries, their design and manufacture in India. Food Science, 8 (8). pp. 302-304.

Madhusudhan, M. C. and Chethana, S. and Raghavarao, K. S. M. S. (2011) Electrokinetic Demixing of Polymer/Salt Systems Containing Biomolecules. Separation Science and Technology, 46. pp. 727-733.

Manjula, S. and Subramanian, R. (2008) Enriching Oryzanol in Rice Bran Oil using Membranes. Applied Biochemistry and Biotechnology, 151. pp. 629-637. ISSN 0273-2289

Manjula, S. and Kobayashi, I. and Subramanian, R. (2011) Characterization of phospholipid reverse micelles in nonaqueous systems in relation to their rejection during membrane processing. Food Research International.

Mukesh, Kapoor (2011) Nanotechnology in food sector: Current developments and future prospects. Indian Food Industry, 30 (4). pp. 44-55.

Mukherjee, S. and Suvendu, Bhattacharya (2006) Characterization of agglomeration process as a function of moisture content using a model food powder. Journal of Texture Studies, 37 (1). pp. 35-48.

Murthy, C. T. (1995) Cryogenics for food applications. Indian Food Industry, 14 (5). pp. 24-33.

Nagaraj, Naveen and Chethana, S. and Raghavarao, K. S. M. S. (2005) Electrokinetic demixing of aqueous two-phase polymer/salt systems. Electrophoresis, 26 (1). pp. 10-17. ISSN 0173-0835

Nagaraju, Pramod G and Sengupta, Parineeta and Chicgovinda, Poornima Priyadarshini and Rao, Pooja J (2021) Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities. Journal of Food Process Engineering. pp. 1-14. ISSN ISSN:1745-4530

Nandini, K. E. and Rastogi, N. K. (2010) Single step purification of lactoperoxidase from whey involving reverse micelles-assisted extraction and its comparison with reverse micellar extraction. Biotechnology Progress, 26 (3). pp. 763-771.

Nandini, K. E. and Rastogi, N. K. (2011) Liquid–Liquid Extraction of Lipase Using Aqueous Two-Phase System. Food and Bioprocess Technology , 4. pp. 295-303.

Naveen, Nagaraj and Srinivas, N. D. and Raghavarao, K. S. M. S. (2002) A coustic field assisted demixing of aqueous two-phase systems. Journal of Chromatography A, 977. pp. 163-172.

Prateek, D. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Heat Transfer Analysis of Sterilization of Canned Milk Using Computational Fluid Dynamics Simulations. Journal of Food Science and Engineering, 3. pp. 571-583.

Priyanka, B. S. and Abhijith, K. S. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2014) Integrated Approach for the Extraction and Purification of IgY from Chicken Egg Yolk. Separation Science and Technology, 49. pp. 562-568.

Priyanka, B. S. and Rastogi, N. K. and Raghavarao, K.S.M.S. and Thakur, M. S. (2012) Downstream processing of luciferase from fireflies (Photinus pyralis) using aqueous two-phase extraction. Process Biochemistry, 47 . pp. 1358-1363. ISSN 1359-5113

Priyanka, B. S. and Rastogi, Navin K. and Raghavarao, K. S. M. S. and Thakur, M. S. (2013) Optimization of extraction of luciferase from fireflies (Photinus pyralis) using aqueous two-phase extraction. Separation and Purification Technology, 118. pp. 40-48. ISSN 1383-5866

Ragavan, K. V. and Rastogi, N. K. (2016) Graphene–copper oxide nanocomposite with intrinsic peroxidase activity for enhancement of chemiluminescence signals and its application for detection of Bisphenol-A. Sensors and Actuators B, 229. pp. 570-580. ISSN 0925-4005

Raghavan, C. V. and Nagin, Chand. and Srichandan Babu, R. and Srinivasa Rao, P. N. (1995) Modeling the power consumption during sheeting of doughs for traditional Indian foods. Journal of Food Process Engineering, 18 (4). 397-415, 11 ref..

Raghavarao, K. S. M. S. and Doddamane, Srinivas N and Sampangi, Chethana and Todd, Paul W (2002) Field-assisted extraction of cells, particles and macromolecules. Trends in Biotechnology, 20 (2). pp. 72-78. ISSN 0167-7799

Raghavarao, K. S. M. S. and Robin, M. Stewart and Rudge, Scott R. (1998) Electrokinetic Demixing of Aqueous Two-Phase Systems. 3. Drop Electrophoretic Mobilities and Demixing Rates. Biotechnology Progress, 14. pp. 922-930.

Raghavarao, K. S. M. S. and Dueser, M. and Todd, P. (2000) Multistage magnetic and electrophoretic extraction of cells, particles and macromolecules. Advances in Biochemical Engineering/Biotechnology, 68. pp. 139-90. ISSN 0724-6145

Raghunatha Rao, Y. K. (1952) Manufacture of food machinery in India. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 273-277.

Raidoo, A.D. and Raghavarao, K.S.M.S. and Sawant, S.B. (1987) Improvements in Gas Inducing Impeller Design. Chemical Engineering Communications, 54. pp. 241-264.

Ramachandra, B. S. and Kalbag, S. S. (1960) Heat transfer in food industries. Reviews in Food Technology, 2. pp. 29-49.

Ramesh, A. (2006) Challenges in machinery design for heritage foods of India. Indian Food Industry, 25 (6). pp. 78-82.

Ramesh, M. N. (2003) Moisture transfer properties of cooked rice during drying. Lebensmittel Wissenschaft und Technologie, 36 (2). 245-255, many ref..

Ramesh, M. N. and Srinivasa Rao, P. N. (1996) Development and performance evaluation of a continuous rice cooker. Journal of Food Engineering, 27 (4). 377-387, 12 ref..

Ramesh, A. (1993) Engineering the food sector. Beverage and Food World, 20 (5). 7, 11.

Ramesh, M. N. (2000) The performance evaluation of a continuous vegetable cooker. International Journal of Food Science and Technology, 35 (4). 377-384, 16 ref..

Ramesh, M. N. (2001) An application of image analysis for the study of kinetics of hydration of milled rice in hot water. International Journal of Food Properties, 4 (2). 271-284, 49 ref..

Rangaswamy, Subramanian and Sosaku, Ichikawa and Mitsutoshi, Nakajima and Toshinori, Kimura (2001) Characterization of phospholipid reverse micelles in relation to membrane processing of vegetable oils. European Journal of Lipid Science Technology, 103. pp. 93-97.

Rastogi, N. K. (2016) Opportunities and Challenges in Application of Forward Osmosis in Food Processing. Critical Reviews in Food Science and Nutrition, 56 (2). pp. 266-291.

Rastogi, N. K. and Raghavarao, K. S. M. S. (1994) Food processing and chemical engineering. Indian Food Industry, 13 (6). pp. 32-40.

Rastogi, N. K. and Raghavarao, K. S. M. S. (1996) Kinetics of Osmotic Dehydration under Vacuum. Lebensmittel-Wissenschaft und Technologie, 29. pp. 669-672.

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2008) Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system. Chemical Engineering and Processing: Process Intensification, 47. pp. 83-89. ISSN 0255-2701

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

Shipra, Sharma and Suvendu, Bhattacharya (2014) Strain and strain rate dependence of gellan, agar and agar–gellan gels as model systems. Journal of Food Engineering, 141. pp. 93-98.

Shipra, Tiwari and Suvendu, Bhattacharya (2015) Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels. Drying Technology, 33 (12). pp. 1491-1499.

Shipra, Tiwari and Suvendu, Bhattacharya (2011) Aeration of model gels: Rheological characteristics of gellan and agar gels. Journal of Food Engineering, 107 (1). pp. 134-139. ISSN 0260-8774

Sridhar, B. S. (2013) Physical and flow properties of solid food materials for designing silos and pneumatic handling systems to prevent food spoilage. Indian Food Industry, 32 (6). pp. 38-46.

Sridhar, B. S. and Manohar, B. (2001) Optimization of the continuously extruded unleavened flat bread(chapati) process. European Food Research and Technology, 212. pp. 477-486.

Srinivas, N. D. and Barhate, R. S. and Raghavarao, K. S. M. S. and Todd, P. (2000) Acoustic demixing of aqueous two-phase systems. Applied Microbiology and Biotechnology, 53. pp. 650-654.

Srinivas, N. D. and Barhate, R. S. and Raghavarao, K. S. M. S. and Todd, P. (2000) Acoustic demixing of aqueous two-phase systems. Applied Microbiology and Biotechnology, 53 (6). pp. 650-4. ISSN 0175-7598

Srinivas, N. D. and Barhate, R. S. and Raghavarao, K. S. M. S. and Todd, P. (2001) Acoustic field assisted enhanced demixing of aqueous two-phase systems. Biochimica et Biophysica Acta, 1524 (1). pp. 38-44. ISSN 0006-3002

Srinivas, N. D. and Narayan, A. V. and Raghavarao, K. S. M. S. (2002) Mass transfer in a spray column during two-phase extraction of horseradish peroxidase. Process Biochemistry, 38. pp. 387-391.

Srinivas, N. D. and Naveen, N. and Raghavarao, K. S. M. S. (2001) Acoustic field assisted demixing of aqueous two-phase polymer systems. Bioseparation, 10 (4-5). pp. 203-210. ISSN 0923-179X

Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. Journal of Food Engineering, 32 (1). : 83-99 ; 34 ref..

Umesh Hebbar, H. and Sumana, B. and Hemavathi, A. B. and Raghavarao, K. S. M. S. (2012) Separation and Purification of Bromelain by Reverse Micellar Extraction Coupled Ultrafiltration and Comparative Studies with Other Methods. Food and Bioprocess Technology, 5. pp. 1010-1018.

Umesha, S. S. and Manohar, B. and Akhilender Naidu, K. (2013) Microencapsulation of a‐linolenic acid‐rich garden cress seed oil: Physical characteristics and oxidative stability. European Journal of Lipid Science and Technology, 115. pp. 1474-1482.

Venkatesh Murthy, K. and Raghavarao, K. S. M. S. (2015) Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food. Journal of Food Science and Technology, 52 (8). pp. 5357-5363.

Venkatesh Murthy, K. and Sudha, M. L. and Ravi, R. and Raghavarao, K.S.M.S. (2015) Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology. Journal of Food Science and Technology, 52 (7). pp. 4405-4413. ISSN 0022-1155

Villacis, M. F. and Rastogi, N. K. and Balasubramaniam, V. M. (2008) Effect of high pressure on moisture and NaCl diffusion into turkey breast. LWT - Food Science and Technology, 41. pp. 836-844.

Vishwanathan, K. H. and Subramanian, R. (2014) Particle Size Characteristics of Ground Soy and Red Gram. International Journal of Food Properties, 17 (7). pp. 1469-1481.

Book Section

Chethana, S. and Ganapathi, Patil and Raghavarao, K. S. M. S. (2004) Magnetic and Electrophoretic Cell Separation. In: Encyclopedia of Biomaterials ond Biomedical Engineering. Marcel Dekker, pp. 943-952.

Book

Huang, Yanbo and Whittaker, A. Dale and Lacey, Ronald E. (2001) Automation for Food Engineering: Food Quality Quantization and Process Control. CRC Press, Boca Raton. ISBN 0-8493-2230-8

Thesis

Ashwini, N. Bellary (2015) Development of functional foods by impregnation of bioactive compounds in solid food matrix. PhD thesis, University of Mysore.

Bhavesh, K. Patil (1999) Modelling and simulation in food processing. Masters thesis, Central Food Technological Research Institute.

Chandra Sekhar, Jampani (2014) Adsorption and liquid-liquid extraction for the downstream processing of anthocyanins. PhD thesis, University of Mysore.

Ganapathy, K (1999) Automation of food processing machinery. Masters thesis, Central Food Technological Research Institute.

Gopirajah, R. (2017) Engineered Model of Human Stomach for Understanding Physical Mechanism Underlying Food Digestion. Doctoral thesis, Academy of Scientific and Innovative Research.

Hrishikesh, A. (2020) Ionic Liquid-Based Aqueous Biphasic Extraction for Purification of Phycocyanin. Doctoral thesis, Academy of Scientific and Innovative Research.

Ishita, Roy (2015) Electrospraying: A technique for nanoencapsulation of food bioactives. Masters thesis, University of Mysuru.

Lakshminarayana, S. K. (1960) Report of deputation to France under Indo-French technical co-operation programme. Masters thesis, Central Food Technological Research Institute.

Ms, Alka (2005) Viscoelasticity of food systems : Concept, measurement and applications. Masters thesis, Central Food Technological Research Institute.

Ms., Neha (2010) Applications of Forward Osmosis in Food Industry. Masters thesis, University of Mysore.

Mukherjee, S. (2004) Agglomeration of food powder. Masters thesis, Central Food Technological Research Institute.

Murthy, C. T. (2001) Cryogenic Size Reduction and Engineering Properties of Black Pepper. PhD thesis, University of Mysore.

Naveen, Nagaraj (2004) Integrated Biotechnological Approaches For the Purificatiion And Concentratiion Of Liquid Foods Proteins and Food Colors. PhD thesis, University of Mysore.

Nrusimha Nath, Misra (2009) Applications of External Fields in Food and Bioprocessing. Masters thesis, University of Mysore.

Parthasarathi, S. (2017) Experimental and Computational Modeling Approach for Evaluating the Absorption of Nano-formulated Vitamin E in Small Intestine. Doctoral thesis, Academy of Scientific and Innovative Research.

Rakhi, Singh (2013) Application of Short Path Evaporation in Food Industry. Masters thesis, University of Mysore.

Ramesh, C. V. (1998) Isolation and purification of tocopherols from natural raw materials. Masters thesis, Central Food Technological Research Institute.

Rashmi, Jena (2001) Food gells and gelling. Masters thesis, Central Food Technological Research Institute.

Rohini, B. (2023) Photocatalytic assisted valorization of corn cob biomass. Doctoral thesis, Central Food Technological Research Institute.

Sanjeev, Kumar (2003) Inert gas processing of foods. Masters thesis, Central Food Technological Research Institute.

Shailendra Singh, Rathore (2004) Low Temperature Drying of Foods. Masters thesis, University of Mysore.

Siya Ram, Maurya (1996) Snack foods through extrusion and coating of products. Masters thesis, Central Food Technological Research Institute.

Suchin, P. (1974) Liquid-liquid separation: By centrifugal force. Masters thesis, Central Food Technological Research Institute.

Sudhir, Kumar (2004) Reverse micellar extraction for downstream processing of biomolecules. Masters thesis, Central Food Technological Research Institute.

Vaideki, T.S. (2005) Application of Membrane Processes to Drinking Water Production. Masters thesis, University of Mysore.

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

Venkatesh Murthy, K. (2006) Heat Transfer Studies of Equipments for Production of Indian Traditional Foods. PhD thesis, University of Mysore.

Student Project Report

A Britto Arockia, Thinese Raj (1988) Modeling of an evaporator : Agitated film evaporator. [Student Project Report] (Submitted)

A. Britto Arockia, Thinese Raj (1988) Mathematical models in evaporator. [Student Project Report] (Submitted)

Abhay, Dokania (2011) Application of Liquid Emulsion Membranes. [Student Project Report] (Submitted)

Abhilash, Thankachan (2008) Drying for Downstream Processing of Biomolecules. [Student Project Report]

Agrawal, Harsh Vardhan (2007) Mathematical Modeling of the Texture of a Model Snack Food. [Student Project Report]

Alisha, Mohamed (2023) Effect of multipin cold plasma treatment on the quality parameters of ragi flour. [Student Project Report] (Submitted)

Amar, Harish S and Lionel, Texeira and Dushyant, Mullur and Raghu, G Iyer (2004) Artificial Neural Network For Optimization In Food Engineering Applications. [Student Project Report]

Amit Kumar, Kulkarni (2010) Extraction of Phenol and Citric acid from aqueous Effluent using supported Liquid Membrane. [Student Project Report]

Balachandran, Pratik (2007) Thermal Behaviour Prediction of Particulates Under Ambient and Cryogenic Conditions. [Student Project Report]

Bhavesh, K. Patel (1999) Simulation of coating process: Rheological approach in combination with artificial neural network. [Student Project Report] (Submitted)

Debnath, Biswajit (2007) Simulation study on coating of foods. [Student Project Report]

Devopriya, Chakravarty (1995) Twin screw extrusion of rice-green gram blends : Effect of screw speed and barrel temperature on extrusion and extrudate characteristics. [Student Project Report] (Submitted)

Ganapathy, K. (1999) On-line monitoring of permeate flux in membrane experiments. [Student Project Report] (Submitted)

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

Ghosal, Sudeep (2007) Properties and Applications of Food Powders. [Student Project Report]

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

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

Hameeda, J. B. (2012) Methods to Enhance Mass Transfer in Banana Samples. [Student Project Report] (Submitted)

Ishita, Roy (2016) Developement Of Nanoencapsulated Iron Oxide Nanoparticles For Micronutrient Delivery In Food System. [Student Project Report] (Submitted)

Karthik, N. (2003) Reverse micellar extraction. [Student Project Report] (Submitted)

Kumar, Pallav (2007) Direct Osmosis: Its Mathematical Modeling and Application of Acoustic Field to Increase Flux. [Student Project Report]

Mahesh Kumar, B. V. N. (2004) Studies On Formation Of Reverse Micelles In Solvent-Surfactant Combinations. [Student Project Report]

Manish, Kumar (2011) Applications of Liquid Emulsion Membrane in Food Processing. [Student Project Report] (Submitted)

Manish, Kumar (2012) Liquid Emulsion Membrane for Lactic Acid Extraction: A Response Surface Approach. [Student Project Report] (Submitted)

Manuramachandar, U (2004) Improved Design Of Circular Fryer For Foods. [Student Project Report]

Moksh, Sharma (2023) Studies on virgin coconut oil based oil-in-water emulsion. [Student Project Report] (Submitted)

Ms., Abhilasha (2015) Nanoencapsulation of Resveratrol by Electrospraying Technique. [Student Project Report] (Submitted)

Ms., Krishnanjali (2023) Impact of multipin cold plasma treatment on the quality of chili and honey. [Student Project Report] (Submitted)

Mugambhika, M. N. (2011) Applications of Supported liquid membranes in food process engineering. [Student Project Report]

Nakkeeran, E. (2005) Downstream Processing Of Polygalacturonase and Xanthophylls From Aspergillus Carbonarius Using Membrane Technology. [Student Project Report]

Narayan, A. V. (2001) Osmotic membrane distillation for the concentration of liquid foods. [Student Project Report] (Submitted)

Nidhi, Yadav (2004) Characterisation Of the Viscoelasticity Of Chickpea Flour Doughs. [Student Project Report]

Nishanth, M. C. and Nithin, P. and Pavan Krishna, K . and Surendra, Mehta (2011) Design and Fabrication of Nylon/Teflon Die Set for Spherical Moulding. [Student Project Report]

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

Nrusimha Nath, Misra (2010) Acoustic Field Assisted Demixing of Aqueous Dispersions. [Student Project Report]

Pankaj, Sharma (2006) Energy Assessment and Batter Quality in Different Wet Grinding Systems. [Student Project Report]

Pauline Shoba, J. (2002) Osmotic Membrane Distillation for Concentration of Fruit Juices. [Student Project Report]

Pillai, Vijay Siddharth (2007) Synthesis of Solanesyl Oleate in Supercritical Carbon Dioxide Medium. [Student Project Report]

Pradeep Kumar, Sinha (1987) Studies on oxidative rancidity of hydrogenated fats packed in different packaging materials. [Student Project Report] (Submitted)

Prem, V. (2010) Acoustics Assisted Reverse Micellar Extraction Of Bromelain. [Student Project Report]

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

Rashmi, Jena (2001) Characterisation of the viscoelesticity of soy and rice gels. [Student Project Report] (Submitted)

Rohit, Reddy (2012) Estimation of Critical Micellar Concentration and Reverse Micelle Size. [Student Project Report] (Submitted)

Rupesh Kumar, Dubey (2013) Rheology of Whey Protein Dispersions in Relation to Coating Characteristics. [Student Project Report] (Submitted)

Saibal, Bhowal (2013) Mixed reverse micelles facilitated downstream processing of lipase involving water-oil-water (WOW) liquid emulsion membrane. [Student Project Report] (Submitted)

Sanjay, Rangroo (1989) Deep bed drying characteristics of toria seeds brassica campestris. [Student Project Report] (Submitted)

Sanjeet Kumar, Verma (2003) Infrared Processing of Food Materials. [Student Project Report]

Sanketh, Patil (2011) Forward osmosis for Desalination. [Student Project Report]

Sasidhara Babu, A. K. (1987) Nitrate induced corrosion in canned pineapple juice and banana puree. [Student Project Report] (Submitted)

Satya, Sriram Valluri (2010) Forward osmosis for concentration of liquid foods. [Student Project Report]

Soumi, Mukhopadhyay (2006) Aqueous two-phase extraction of c-phycocyanin from dry spirulina powder. [Student Project Report] (Submitted)

Sravani, Pydi (2011) Application of membrane technology for protein products. [Student Project Report] (Submitted)

Sreekumar, V (2007) Improved Method for Extraction and Purification Of Bioactive Compounds from Capsicum Habanero (Capsicum chinence)(Supercritical co2 extraction). [Student Project Report]

Surya Prakash, P. (2010) Reverse Micellar Extraction Coupled Adsorption for Purification of Bromelain. [Student Project Report]

Sushma, M. (2013) Effect of high and low molecular weight compounds on the behaviour of flux in forward osmosis. [Student Project Report] (Submitted)

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

Venkatesh, R (2023) Low humidity air drying of algal extract. [Student Project Report] (Submitted)

Venudhara, B. (2016) Development of Sensors for the Prevention of Post-Harvest Food Losses. [Student Project Report] (Submitted)

Vikrant, N. Badgujar (2010) Extraction of Phenol from Aqueous Effluents using Supported Liquid Membrane. [Student Project Report]

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]