Browse by Type

A

Abhinaya, S. I. (2016) Determination of Four Organophosphorus Pesticides in Selected Fruits and Vegetables Using QuEChERS Technique by GC-FPD and Estimation of Measurement Uncertainty. [Student Project Report] (Submitted)

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

Aiswarya, Jayan (2016) Development of Dehydrated Fruit Analogue. [Student Project Report] (Submitted)

Aiswarya, V. P. (2016) Generation of bioactive peptides from kodo and foxtail millet for DPP-4 inhibition. [Student Project Report] (Submitted)

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

Akshaya, S. (2016) Microencapsulation of Green Coffee Bean Extract. [Student Project Report] (Submitted)

Almaas, Amirudin (2016) Prevention of Postharvest Loss of Fruits and Vegetables using Plant Extracts. [Student Project Report] (Submitted)

Alok, Mishra (2016) Development and optimization of phycocyanin enriched RTS beverage. [Student Project Report] (Submitted)

Amaresh, Mishra (2016) Preparation of Nutri beverage mix using Opuntia dillenii (cactus fruit). [Student Project Report] (Submitted)

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

Amjatha, Ibrahim (2016) Development Of Nutritious Jams And Evaluation Of Quality Characteristics. [Student Project Report] (Submitted)

Amrita, Haikerwal (2016) Effect of pre-treatments on bioactive potential and bio-functional properties of Amaranthus tricolour L. (Red and Green variety) and products thereof. [Student Project Report] (Submitted)

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

Anbarasi, Alice E (2016) Health Product Preparation From Opuntia Dilleni : Evaluation Of Safety And Bioactivity. [Student Project Report] (Submitted)

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

Ankita, Kataria (2016) Preparation of Ice Cream using native isolate of Bifidobacterium longum 815J. [Student Project Report] (Submitted)

Anu, Singh (2016) Development of a Simple Lc-Ms/Ms Method for Analysis of Aminoglycosides using Ionic Liquid/Organic Solvent Two Phase System in Different Food Matrices. [Student Project Report] (Submitted)

Arathy, S. (2016) Protein Ingredients from Niger Seeds. [Student Project Report] (Submitted)

Aratrika, Ray (2016) Extraction of Chlorogenic acid from Indian green coffee species and its application as value added product. [Student Project Report] (Submitted)

Arjun, V. Nair (2016) Biotechnological approach to develop ready-to –use nutrient and nutraceutical rich rice flour suitable for weaning food. [Student Project Report] (Submitted)

Arpana, Anand (2016) Processing and Preservation of Tomato crush and development of value added products. [Student Project Report] (Submitted)

Arushi, Gambhir (2016) Effect of Addition of Green Tea Extract on the Quality of Chocolates. [Student Project Report] (Submitted)

Ashfaq, Ahammed Moosa (2016) Analysis of Serum Vascular Endothelial Growth Factor levels in Dyslipidemic Rats. [Student Project Report] (Submitted)

Ashwathi, E. V. (2016) Plasmid based reference material for the quantitative analysis of bt brinjal. [Student Project Report] (Submitted)

Aswathi, S. L. (2016) Controlled release of anthocyanins in water based systems. [Student Project Report] (Submitted)

Athira Mohanan, Jayasree (2016) Development of Dessert from Dates. [Student Project Report] (Submitted)

Avesta, Kesarwani (2016) Use of Pumpkin seeds, a by-product, in the development of nutri-bar. [Student Project Report] (Submitted)

Avinash, G (2016) Production and optimization of amylase from Bacillus species, isolated from soil sample. [Student Project Report] (Submitted)

Aviva, Santhmayor (2016) Study on evaluation and standardization of nutritionally dense product made from the byproduct of wheat germ milling process. [Student Project Report] (Submitted)

B

Baghya Nisha, R. (2016) Effect of Technological treatments on Physico-chemical properties of bran/seed coat of Selected Cereals. [Student Project Report] (Submitted)

Belgaonkar, Priyanka (2016) Optimization and Preparation of Probioticated Vegetable Juices. [Student Project Report] (Submitted)

Bharatesha, S. (2016) Evaluation on the cytoprotective effect of violaxanthin-rich fraction from Digera muricata on stress-induced HepG2 cells. [Student Project Report] (Submitted)

Bharvi, Trivedi (2016) Isolation Of Insecticidal Bioactive From Plants Against Stored Product Insects. [Student Project Report] (Submitted)

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

C

Chakradhar, Anjani. K (2016) Production of Naturally Healthy Beverage Mix Using Dates Powder. [Student Project Report] (Submitted)

Chandan, Verma (2016) Studies on drying characteristics of Coriander herb. [Student Project Report] (Submitted)

Chelsiya, Antony (2016) Cloning and over expression of FAD synthetase from Helicobacter pylori. [Student Project Report] (Submitted)

Chithra, K. (2016) Development of fruit based pasta utilizing pomelo peel. [Student Project Report] (Submitted)

D

Darshi, Patni (2016) Utilization of wheat bran and xylo-oligosaccharides by Aspergillus niger CFR1105 with an emphasis on xylanolytic enzymes activity. [Student Project Report] (Submitted)

Deepson, Naidu (2016) Studies on molecular characterization of toxigenic traits in selected food-borne pathogens and its behavioural pattern in foods. [Student Project Report] (Submitted)

Dharini, Thakkar (2016) Formulation of an Energy Drink Mix. [Student Project Report] (Submitted)

Dhivya Priya, A. (2016) Gastroprotective Compounds from Dietary Source. [Student Project Report] (Submitted)

Divya, Goswami (2016) Effect of Salt And Salt Replacers on the Rheological,Quality and Nutritional Characteristics of Bread. [Student Project Report] (Submitted)

E

Ela, Singh (2016) Development of Nano-Sensor using Cyclodextrin-Silver nano-particles to detect pesticidal residue (Butachlor) in soil, wheat and rice. [Student Project Report] (Submitted)

Esther, Malsawmdawngliani (2016) Cytotoxic effect of Quinoa bran proteins on hepatocellular carcinoma HepG2 cells. [Student Project Report] (Submitted)

G

Gajalakshmi, K. (2016) Survey of packaged drinking water and carbonated soft drinks for specific organochlorine, organophosphorus and synthetic pyrethroids pesticide residue. [Student Project Report] (Submitted)

Gowthami, J. P. (2016) Isolation and Screening of Bacterial from Marine Soil Sample Collected near Trivandrum Coastal Region based on their Antioxidant Properties. [Student Project Report] (Submitted)

Gunaseelan, S. (2016) Bioavailability and Angioprotective Effect of Nanoencapsulated Phytonutrient in Diabetic Rat Model. [Student Project Report] (Submitted)

H

Haripriya, C. (2016) Standardisation of Multipurpose Fortified Flour for Targeted People. [Student Project Report] (Submitted)

Harish Kumar, Mishra (2016) Application of Cardamom Spent Residue in Bakery Product. [Student Project Report] (Submitted)

Haritha, D. (2016) Quantification of mRNA using qPCR. [Student Project Report] (Submitted)

Haritha, K. S. (2016) Application of ManB-1601 treated copra meal in dye removal. [Student Project Report] (Submitted)

Haritha, Krishna V. (2016) Immobilization of cross linked enzyme aggregates of α-Galactosidase from Vigna mungo on magnetic nanocomposite (α-gal-mag-CLEAs): Biochemical characterization and application in the removal of RFOs from soy milk. [Student Project Report] (Submitted)

Hemalathaa, R. (2016) Investigation on Development of Beverages from Cape Gooseberry(Physalis Peruviana .L. [Student Project Report] (Submitted)

I

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

K

Kasthuri Thilagam, R. (2016) Frying studies on selected blended edible oils. [Student Project Report] (Submitted)

Kaushik, Deb (2016) Phytochemical Profiling and Value Added Product from Physlais Minima. [Student Project Report] (Submitted)

Kaustubh, R. Bhide (2016) Cultivation of Spirulina and Formulation of Ready-To-Eat food product. [Student Project Report] (Submitted)

Kavya, P. (2016) Structure Based Design of Flavonoids as Reactivators towards Butyrylcholinesterase (BChE). [Student Project Report] (Submitted)

Kavya, R. (2016) Metabolite analysis of sterol pathway in Saccharomyces cerevisiae. [Student Project Report] (Submitted)

Konjeti, Supriya (2016) Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient. [Student Project Report] (Submitted)

L

Lavanya, Maini (2016) Influence of Sweet Potato as a Sugar Replacer on the Chemical, Rheological and Nutritional Characteristics of Biscuits. [Student Project Report] (Submitted)

M

Major Mohit, Arora (2016) Effect of pre-milling on grinding characteristics of wheat and quality of chakki atta (whole wheat flour). [Student Project Report] (Submitted)

Major Raghavender, Singh (2016) Development of various seabuckthorn ready-to-serve beverages and their quality evaluation. [Student Project Report] (Submitted)

Manasa, C. (2016) Development of Gluten free Noodles and its Immunological Validation. [Student Project Report] (Submitted)

Minumitha, R. (2016) Efficacy of Raphanus Sativus against Stored Product Insect Pests. [Student Project Report] (Submitted)

Mohamed, Shahid. J. (2016) Standardization of Chia Seeds Milling and Development of Traditional Food Product(S) From Raw and Processed Seeds. [Student Project Report] (Submitted)

Mohammed Shaz, M. P. (2016) Microbiological Quality Analysis Of A Dairy Product: Ice Cream. [Student Project Report] (Submitted)

Monika, Bano (2016) Preparation of cereal based ready-to-eat weaning food. [Student Project Report] (Submitted)

Monika, Mohanty (2016) Influence of Vegetable Powders and Additives on the Gluten free Pasta Processing. [Student Project Report] (Submitted)

Monisha, Arya (2016) Studies on the preparation of some food formulations using plant extracts rich in pigments and bioactives. [Student Project Report] (Submitted)

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

Mr., Himanshu (2016) Development of Polyphenol Concentrate from Medicinal Rice Bran. [Student Project Report] (Submitted)

Mr., Karan (2016) Effect of selected binders on functional characteristics of chicken kabab. [Student Project Report] (Submitted)

Mrudula, Guggilla (2016) Development and Application of Lactic Acid Based Spoilage Indicator for Milk. [Student Project Report] (Submitted)

Ms., Aakriti (2016) Extraction of major catechins from green tea. [Student Project Report] (Submitted)

Ms., Rashmi (2016) Characterization of Tea Extract with FOS. [Student Project Report] (Submitted)

Ms., Sudharani (2016) Studies On Microwave Assisted Extraction Of Bydagi Chilli by using Response Surface Methodology. [Student Project Report] (Submitted)

Muralidhar, Karanam (2016) Roller Semolina Milling of Barley and Its Effect on Upma Making Properties of Wheat Semolina. [Student Project Report] (Submitted)

N

Namrata, Thakur (2016) Studies on metabolites from fungal fermented foods for application in food and health. [Student Project Report] (Submitted)

Nancy, Tyagi (2016) Development of Flavoured Quinoa Milk and Quinoa-Badam Drink Mix. [Student Project Report] (Submitted)

Nasreen, Vaseem (2016) Biochemical Characterization and Identification of Bacterial Isolates from Dairy Product – Ice Cream. [Student Project Report] (Submitted)

Nayana, V. V. (2016) Effect of Farnesol, p-coumaric acid and m-coumaric acid on AMPK- activated protein kinase in MDCK cells. [Student Project Report] (Submitted)

NeenaLivia, Rodrigues (2016) Isolation, Purification and Characterization of an Anti-Obesity Component from Bitter Orange (Citrus aurantium) Juicy Segments. [Student Project Report] (Submitted)

Neeraja, Sharma (2016) Development of low sugar RTS Beverages (Ready to Serve) from vegetables (beetroot, carrot and pumpkin) and their quality evaluation. [Student Project Report] (Submitted)

Nivetha, S. (2016) Utilization of Ginger Spent in Bakery Products. [Student Project Report] (Submitted)

P

Palak, Khare (2016) Novel extraction methods using microwave and technological Studies of garlic biomolecules. [Student Project Report] (Submitted)

Pallavi, Shriyan, S. (2016) Formulation and quality evaluation of infant food with bifidogenic factor from food source. [Student Project Report] (Submitted)

Pallavi Ramesh, Dhoke (2016) Molecularly imprinted polymers for removal of monocrotophos from environmental sample. [Student Project Report] (Submitted)

Patekar Gautam, Bhaskar (2016) Modified Atmospheric Packaging of ready-to-eat shredded cabbage. [Student Project Report] (Submitted)

Pavani, D. (2016) Cloning and over expression of lexA gene product in Staphylococcus aureus. [Student Project Report] (Submitted)

Prashant, Upadhyay (2016) Biodiesel Production from Fish Discards. [Student Project Report] (Submitted)

Prashanti, S. (2016) Investigation on Development of Nutraceutically Blended Beverages (Nbb) from Java Apple (Syzygium Samarangense L.) Fruits. [Student Project Report] (Submitted)

Preethi, B. (2016) Studies on Application of Green Tea (Camellia Sinensis) Extracts for Stability of Sunflower Oil. [Student Project Report] (Submitted)

Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)

Priyanka, Rathi (2016) Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits. [Student Project Report] (Submitted)

Priyanka, Sambrouth (2016) Phytochemical Quality of Enzymatically Processed Rice Bran. [Student Project Report] (Submitted)

R

Rachana Patel, C. (2016) Effect of neoxanthin-rich fraction from Solanum trilobatum on stress-induced ARPE-19 cells. [Student Project Report] (Submitted)

Rajkumar, Pamheiba (2016) Shelf life extension of tomatoes by use of herbs and essential oils. [Student Project Report] (Submitted)

Rakshitha Rani, N. (2016) Characteriszation of Nisin Producing Lactococcus Spp. from Native Food Sources. [Student Project Report] (Submitted)

Rama Sundari Devi, R (2016) Cloning and over expression of SSB gene product in Listeria monocytogenes. [Student Project Report] (Submitted)

Ranjitha, B. (2016) Studies on Quinoa Based Idli. [Student Project Report] (Submitted)

Reshma, Saroj (2016) Impact of Citrus Fruits on High Fat Diet Induced Obesity. [Student Project Report] (Submitted)

Revathi, N. (2016) Studies on Biological Availability of Astaxanthin from Polymer and Lipid Based Nanofood Formulation. [Student Project Report] (Submitted)

Revathi, S (2016) Purification and characterization of carrageenase from Microbulbifer sp. S13 isolated from seaweeds. [Student Project Report] (Submitted)

Rita, Devi (2016) Use of Cinnamomum Osmophloeum as Natural Flavour In Bakery Product and Study Their Volatile Profiles on Storage. [Student Project Report] (Submitted)

S

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

Samarth Vidyadhar, Dangre (2016) Effect of purification steps on crystallization of Palmyra palm (Borassus flabellifer) sugar. [Student Project Report] (Submitted)

Sayali, D. Shimpi (2016) Preparation of Nutritious Therapeutic Wheat Germ Uddina Vada and it’s Evaluation. [Student Project Report] (Submitted)

Shahana, S. S. (2016) Development and quality assessment of value added Cape gooseberry (Physalis peruviana. L) Juice incorporated with Table grapes (Vitis vinifera. L) Crush. [Student Project Report] (Submitted)

Sheetal, Devi (2016) Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery. [Student Project Report] (Submitted)

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

Shiwani, Raja Bundela (2016) Polyphenol Transformation during Fermentation in Banana Wine. [Student Project Report] (Submitted)

Shubham, Srivastav (2016) Responses of Rice Weevil (Sitophilus oryzae) to Volatiles of Grains and Essential Oils. [Student Project Report] (Submitted)

Shubhankar, Debnath (2016) Processing and Ingredient Effects on Quality Attributes of Maize Cereals. [Student Project Report] (Submitted)

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

Sivaranjani, A. (2016) Physico-chemical and Physiological changes during ripening in Banana. [Student Project Report] (Submitted)

Sneha, John (2016) Anti-inflammatory effect of cardamom fractions in rats. [Student Project Report] (Submitted)

Sonali, Manna (2016) Functional prebiotic beverage- preparation and characterization. [Student Project Report] (Submitted)

Soumya, K. K. (2016) Standard Preparation and Analysis of 2-Acetyl -1-Pyrroline, a Major Flavourant of Basmati Rice. [Student Project Report] (Submitted)

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

Sreejith, K. S. (2016) Anthocyanin and Flavonoids extraction and their use in food products. [Student Project Report] (Submitted)

Srihari, B (2016) Reducing the Effect of Invivo Arsenic Toxicity in Seed Germination by Low Molecular Weight Chitosan. [Student Project Report] (Submitted)

Srijana, M. Shekar (2016) Impact of Calorie Restriction on expression levels of apoptotic and inflammatory genes in cells. [Student Project Report] (Submitted)

Sruthi, A.J.M. (2016) Formulation of a Novel Dip for Raisin Production. [Student Project Report] (Submitted)

Sruthi, C. R. (2016) Protein ingredients from rice. [Student Project Report] (Submitted)

Steffi, T. (2016) Studies on biogas production from agro industrial wastes. [Student Project Report] (Submitted)

Sujitha, Pillai (2016) Biochemical and microbiological aspects of fermented beetroot juice. [Student Project Report] (Submitted)

Sukanya, Mam (2016) Flavoured Black Tea Concentrate. [Student Project Report] (Submitted)

Sumangala, Ramesh Dasari (2016) Development of mixed vegetable Ready to Serve beverage (RTS) and evaluating its nutritional content. [Student Project Report] (Submitted)

Supriya, T. (2016) Packaging of broccoli in Ready to Eat (RTE) product and evaluating its nutritional quality during storage. [Student Project Report] (Submitted)

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

Sushma, K. (2016) Development of LCMS/MS Method for Analysis of Nitrofurans Using Ionic Liquid/Salt Aqueous Two Phase System. [Student Project Report] (Submitted)

Swati, Chauhan (2016) Extraction of Essential Oil from Clove and Nanoencapsulation of its bio-active compounds. [Student Project Report] (Submitted)

T

Thushara, P. (2016) Plasmid library construction for reporter assays. [Student Project Report] (Submitted)

Tomuishang Makunga, W. (2016) Studies on vegetable based non-alcoholic beverage. [Student Project Report] (Submitted)

U

Uzma Khanum, S. (2016) Screening and Isolation of Nisin producing lactic acid bacteria. [Student Project Report] (Submitted)

V

Vanlalramchhani, Chhangte (2016) Interaction study of cyclodextrin with flavor. [Student Project Report] (Submitted)

Varsha, V. Prabhu (2016) Extraction of Nutraceutical Rich Fractions from Millets and its Characterization. [Student Project Report] (Submitted)

Varsha, Yadav (2016) Effects of heat processing on physico-chemical properties of sorghum grain and flour. [Student Project Report] (Submitted)

Varshini, L. (2016) Enumeration Of Propionibacteria From Different Cheese Samples. [Student Project Report] (Submitted)

Varun, Gadodia (2016) Impact of Native Cultures on Table Grape Wine. [Student Project Report] (Submitted)

Varun Reddy, G. (2016) Effect of Coconut Milk Powder on Physico-Chemical Properties of White Chocolate. [Student Project Report] (Submitted)

Vatan, Singh (2016) Comparison of lipid extraction methods. [Student Project Report] (Submitted)

Veena, R. (2016) Development of Premix for Eggless Wheat Germ Muffins. [Student Project Report] (Submitted)

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

Vibha, Nagaraja (2016) Extraction and elucidation of bioactives from young and mature mulberry (Morus alba) leaves. [Student Project Report] (Submitted)

Vidya, R. (2016) Evaluation of antioxidants and anticancer potentials of bael oligosaccharides. [Student Project Report] (Submitted)

Vinutha, Nayak (2016) Comparative studies of phenolics and antioxidant activities of kitchen greens –Mint, Coriander and Fenugreek. [Student Project Report] (Submitted)

Vinyas Reddy, S. (2016) Studies On Physical, Hydration And Cooking Properties Of Selected Dhals And Attempts To Develop A New Method For Its Cookability. [Student Project Report] (Submitted)

Viswa Teja, Musiki (2016) Milling intervention for the development of whole wheat flour (atta) for pasta making. [Student Project Report] (Submitted)