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A

Aabha, Durgpurohit (2024) Comparative evaluation of monoterpene phenols efficacy on aflatoxigenic fungi. [Student Project Report] (Submitted)

Abida, Karalikkattil (2024) Development of pomegranate-amla RTS beverage and its quality evaluation. [Student Project Report] (Submitted)

Aditi, Patra (2024) Micro encapsulation of Lactobacillus plantarum WCFS1 and Bifidobacterium adolescentis DSMZ 20083 using Taro Starch. [Student Project Report] (Submitted)

Agnas Clare, Poulose (2024) Development of tapioca starch-coconut shell powder biocomposite films for food packaging applications. [Student Project Report] (Submitted)

Akshata Abhay, Junnarkar (2024) Development of multifunctional edible food Packaging material from ragi and black rice. [Student Project Report] (Submitted)

Alvina, Rose (2024) Tamarind seed mucilage derived nanoparticle loaded with lutein for functional food application. [Student Project Report] (Submitted)

Amala, V. S (2024) Development and quality evaluation of vegetable based schezwan sauce. [Student Project Report] (Submitted)

Aneena, Paul (2024) Development of banana stem fibre reinforced carrageenan and PBAT composite films and their food contact application. [Student Project Report] (Submitted)

Angel Maria, T. J (2024) Development of nutritious vermicelli from extracted arrowroot powder. [Student Project Report] (Submitted)

Anjali, A. (2024) Development and characterization of PLA / EVA and cuminaldehyde films incorporated with Mgo nanoparticles for insecticidal packaging. [Student Project Report] (Submitted)

Anjali, S (2024) Asparagus racemosus mediated synthesis of silver nanoparticles and its application to develop carrageenan based hydrogel films for food packaging application. [Student Project Report] (Submitted)

Anjana, M. A. (2024) Physico chemical analysis of an instant beverage mix. [Student Project Report] (Submitted)

Anjana, Sali (2024) Extruded snacks with byproducts of coconut. [Student Project Report] (Submitted)

Anjana, T. S (2024) Quality attributes of nectar prepared from the puree blend of carrot and tomato. [Student Project Report] (Submitted)

Anju, Augustine (2024) Profiling of anthocyanin and phenolic compounds in red rice (njavara). [Student Project Report] (Submitted)

Anupama, Jose (2024) Development of anthocyanin rich extract included biopolymer films for food packaging applications. [Student Project Report] (Submitted)

Aparna, Raj (2024) Development of alkali lignin functionalized carrageenan and PLA-coated films for food packaging applications. [Student Project Report] (Submitted)

Arote Manisha, Lahu (2024) Development of Instant Coconut Powder from Coconut Water. [Student Project Report] (Submitted)

Asmita, Saha (2024) Assessing thermostability of multi-sourced edible oil: evaluating the formation of trans-fatty acids and glycidyl esters. [Student Project Report] (Submitted)

Astha, Srivastava (2024) Synthesis and characterization of zinc oxide nanoparticles and its use in sensors for the detection of adulterant in food. [Student Project Report] (Submitted)

Aswani, S and Varsha, T. S and Mr, Krishnaprasad and Agritha, C (2024) Starch based emulsion as a fat replacer in baking application. [Student Project Report] (Submitted)

Ayushi, Vaishya (2024) Photonic crystal-based time temperature indicator for monitoring the temperature Range of 60 – 65°c over 20 minutes. [Student Project Report] (Submitted)

B

Balasubramanyam, P. C. and Ms., Pooja and Sudev, V. S. (2024) Development of functional wheat based extruded products enriched with leafy vegetables: Impact of microwave vacuum assisted drying. [Student Project Report] (Submitted)

C

Chandan kumar, V (2024) Characterization of inulinase producing microbes. [Student Project Report] (Submitted)

D

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

Delna, Davis (2024) Development and characterization of Coconut milk based pudding. [Student Project Report] (Submitted)

E

Emilin, Thobias (2024) Development of fruit delights from canned arrowroot. [Student Project Report] (Submitted)

F

Faayiza, V. A (2024) Assessment of polyphenols and their antioxidant potential from brassica vegetable wastes. [Student Project Report] (Submitted)

G

Ganic Gapanna, P. K (2024) Evaluation of plant-based essential oils in control of aflatoxigenic fungi in sorghum and pearl millet. [Student Project Report] (Submitted)

H

Harini, N (2024) Expressional Analysis of Active Lipases Identified by Functional Proteomics During Different Stages of Arabidopsis thaliana Seed Germination. [Student Project Report] (Submitted)

I

Ishika Balaji, Iyer (2024) Anti-aflatoxigenic potential of selected plant essential oils on aflatoxigenic fungi of stored grains. [Student Project Report] (Submitted)

J

Jadhav Neha, Ashok (2024) Ultrasound-assisted extraction of anthocyanin pigment from Selected flower. [Student Project Report] (Submitted)

Jayashree, R (2024) Storage Study Of Bioactive Enriched Refined Wheat Flour with Onion Peel. [Student Project Report] (Submitted)

K

Kavya, R. (2024) Extraction and Characterization of Oils and Fats from Different Varieties of Annatto Seeds. [Student Project Report] (Submitted)

Krithika, S. (2024) Development of functional edible coatings Based on natural deep eutectic solvents (Nades) to reduce bread staling. [Student Project Report] (Submitted)

Kriti, Raj (2024) To study antioxidant and prebiotic property of nutraceutical formulations. [Student Project Report] (Submitted)

Kumbhar Amruta, Ajit (2024) Studies Of Effect of Grinding Variations On Acrylamide Content Of Baked Food. [Student Project Report] (Submitted)

M

Madhumitha, M. (2024) Characterization of nutraceutical and functional properties of Indian Jujube(Ziziphus mauritiana) and its value added products. [Student Project Report] (Submitted)

Malavika, Santhosh (2024) Extraction of protein and modification of starch from foxtail millet flour. [Student Project Report] (Submitted)

Mane Anuja, Abasaheb (2024) Studies of Effect of Grinding Variations on Acrylamide Content of Fried Food. [Student Project Report] (Submitted)

Medini Deshpande, K (2024) Floral origin influences on sensory profile and physicochemical characterization of honey. [Student Project Report] (Submitted)

Megha, Santhosh (2024) Preparation of pectin /HPMC nanocomposite films with in situ generation of bimetallic (Ag and Cu) nano particles using coleus amboinicus leaves extract. [Student Project Report] (Submitted)

Mishael Leona, Noronha (2024) Development and characterization of fish meat-millet-based papad. [Student Project Report] (Submitted)

Monisha Nair, S. (2024) Preparation and quality evaluation of pomegranate, beet root and carrot based blended beverages (ready to drink and concentrated) endowed with anthocyanins, betalains and carotenoids. [Student Project Report] (Submitted)

N

Nilanjana, Bhawal (2024) Identification of Natural AntagomiRs for oncogene miR-21 from Plant-derived exosome-like nanovesicles. [Student Project Report] (Submitted)

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

Nivedita Ravindra, Prabhu (2024) Active packaging of chicken meat. [Student Project Report] (Submitted)

O

Om Sunil, Tongire (2024) Insect-resistant packaging material for grain storage. [Student Project Report] (Submitted)

P

Pooja Susan, Manoj (2024) Standardization of potential starter cultures for idli/ dosa batter fermentation. [Student Project Report] (Submitted)

Praveen Prakash, A. P (2024) Purification of Recombinant Protein from Food-Borne Pathogen Listeria monocytogenes. [Student Project Report] (Submitted)

R

Ramya, S. (2024) Therapeutic Approach of Cucurbita moschata Derived Exosomes Targeting Head and Neck Cancer. [Student Project Report] (Submitted)

Remisha Jahan, K. T. (2024) Development of value- added products from jujube fruit and its quality evaluation. [Student Project Report] (Submitted)

Ruchira, Das (2024) Utilization of agro-industrial fruit pulps for pulped natural or honey coffee process. [Student Project Report] (Submitted)

S

Sai Ackshara, R (2024) A comparative study on bioactive compounds of raw and powdered cruciferous vegetables. [Student Project Report] (Submitted)

Sathwik Selvakumar, A (2024) Investigating the Antimicrobial properties of Rhodomyrtus tomentosa leaves. [Student Project Report] (Submitted)

Sayantika, Das (2024) Assessing Flavour Stability and Bioavailability: A Scientific Inquiry into Encapsulated versus Non-Encapsulated Spice Utilization in Kombucha Fermentation. [Student Project Report] (Submitted)

Selvakumar, M. (2024) Biochemical and Molecular Characterization of Musa paradisiaca L. var. Nanjangud rasabale from Different Geographical Regions. [Student Project Report] (Submitted)

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

Shobana, S (2024) Development of rice analogues from wheat and black rice: rheological properties and quality evaluation. [Student Project Report] (Submitted)

Shruti, Sarkate (2024) Comparative analysis of Red and white sorghum derived exosomes for their anticancer potential and exploring the role of sorghum glume in waste to wellness platform. [Student Project Report] (Submitted)

Sneha, Binoy (2024) Formulation and quality evaluation of restructured intermediate moisture food (IMF) products from blended juices of pomegranate, beetroot and carrot. [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)

Sonai Chandra, Majhi (2024) Ginger and cinnamon infused sesame oil:unveiling health Benefits and flavor dynamics in a comprehensive research Thesis. [Student Project Report] (Submitted)

Srimathi, S. (2024) Production of multi sourced edible oil to deliver recommended ratio of essential fatty acids in diet. [Student Project Report] (Submitted)

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

Suchitra, V. R. (2024) Development of functional bigel and its application as a fat replacer in bakery applications. [Student Project Report] (Submitted)

T

Thalapathi, S. (2024) Role of Postbiotic Metabolites on Breast Cancer Progression. [Student Project Report] (Submitted)

V

Vasanth Rajadurai, A (2024) Development of RTS beverages from jujube fruit. [Student Project Report] (Submitted)

W

Wagaj Digvijay, Tanaji (2024) Extension of shelf life of Malabar Paratha. [Student Project Report] (Submitted)