Items where Subject is "600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology"

A

Abu Abdullah, MD. (1982) Rheological characteristics of bread : Wheat flour as influenced by bromate and ascorbic acid. Masters thesis, Central Food Technological Research Institute.

Ahana Nazar, P (2023) Effect of organic acids on rheological and physico-chemical properties of wheat flour and bread. [Student Project Report] (Submitted)

Ajay, Sanghi (1997) Influence of high sucrose on rheological characteristics of dough and quality of bread. [Student Project Report] (Submitted)

Alok, K. Srivastava and Sudha, M. L. and Baskaran, V. and Leelavathi, K. (2007) Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224. pp. 365-372.

Ambresh, P. (2010) Rheological characteristics of alphaamylase treated cereal and pulse flour dispersions and doughs. [Student Project Report]

Amrita, Ray and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science. pp. 1-11.

Arun, P. (1985) A comparative study on the response levels of various rheological instruments using wheat flour-corn starch doughs. [Student Project Report] (Submitted)

Asha, M. R. and Susheelamma, N. S. and Bhat, K. K. (2009) Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based fried product. Journal of Food Science and Technology, 46 (3). pp. 212-216.

Asha, M. R. and Susheelamma, N. S. and Manisha, Guha (2007) Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity. International Journal of Food Science and Technology, 42 (6). 669-677 ; 36 ref..

Awolu, O. O. and Sudha, M. L. and Manohar, B. (2018) Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour. Food Science and Nutrition, 6. pp. 2363-2373.

Azizi, M. H. and Rao, G. V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27. pp. 320-336. ISSN 1040-8398

Azizi, M. H. and Venkateswara Rao, G. (2004) Effect of surfactant gels on dough rheological characteristics and quality of bread. Critical Reviews in Food Science and Nutrition, 44 (7/8). pp. 545-552.

B

Baby Latha, R. and Bhat, K. K. and Suvendu, Bhattacharya (2002) Rheological behaviour of steamed rice flour dispersions. Journal of Food Engineering, 51 (2). 125-129, 11 ref..

Bharath, A. P and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2020) Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility. International Journal of Food Science and Technology.

Bharath Kumar, S. and Prabhasankar, P. (2017) Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics. Akademik Gıda, 15 (3). pp. 211-221.

Bhattacharya, K. R. and Das, H and Bose, A. N. (1992) Rheological behaviour during extrusion of blends of minced fish and wheat flour. Journal of Food Engineering, 15 (2). 123-127, 26 ref..

Bhattacharya, K. R. and Bhat, K. K. and Raghuveer, K. G. (1992) Rheology of Bengal gram (Cicer arietinum) flour suspensions. Journal of Food Engineering, 17 (2). 83-96, 29 ref..

Bhattacharya, S. and Bhattacharya, K. R. (1996) Rheology of cooked debranned maize flour suspensions. Journal of Food Engineering, 27 (1). 97-105, 32 ref..

C

Chatterjee, Siddhartha (1994) Rheology of cracker, cookie and biscuit dough and its effect on end product quality. Masters thesis, Central Food Technological Research Institute.

Chetana, R. and Krishnamurthy, S. and Yella Reddy, S. (2004) Rheological behavior of syrups containing sugar substitutes. European Food Research and Technology, 218. pp. 345-348.

Chinnaswamy, R. and Unnikrishnan, K. R. and Bhattacharya, K. R. (1985) Rheological properties of certain processed rice products. Starch/Staerke, 37 (3). 99-103, 12 ref..

Crassina, K. and Sudha, M. L. (2015) Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks. Journal of Food Science and Technology, 52 (9). pp. 5922-5929. ISSN 0022-1155

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Deeptanshu, Srivastava and Jyotsna, R. and Dr., Mahadevamma and Madhava Naidu, M. (2012) Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins. Food and Nutrition Sciences, 3. pp. 1473-1479.

Dhanalakshmi, K. and Jagan Mohan Rao, L. and Suvendu, Bhattacharya (2011) Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties. Journal of Food Science, 76 (9). C1284-C1291.

H

Hoseney, R. C. and Haridas Rao, P. and Faubion, J. and Sidhu, J. S. (1980) Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance. Cereal Chemistry, 57 (3). pp. 163-166.

I

Iboyaima Singh, N. and Eipeson, W. E. (2000) Rheological behaviour of clarified mango juice concentrates. Journal of Texture Studies, 31 (3). 287-295, 17 ref..

Indrani, D. and Prabhasankar, P. and Rajiv, J. and Venkateswara Rao, G. (2003) Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes. Journal of Food Science, 68 (9). pp. 2804-2809.

Indrani, D. and Venkateswara Rao, G. (2006) Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Studies, 37 (3). pp. 315-338.

Indrani, D. and Venkateswara Rao, G. (2007) Rheological characteristics of wheat flour dough as influenced by ingredients of parotta. Journal of Food Engineering, 79 (1). pp. 100-105.

Indrani, D. and Jyotsna, Rajiv and Prabhasankar, P. and Venkateswara Rao, G. (2003) Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology, 217. pp. 219-223.

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2002) Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough. European Food Research and Technology, 215. pp. 484-488.

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40. pp. 1254-1260. ISSN 0963-9969

Indrani, D. and Savithri, G. D. and Venkateswara Rao, G. (1992) Effect of Onion Extract on the Rheological and Bread Making Characteristics of Wheat Flour. Journal of Food Science and Technology, 29 (3). pp. 150-152.

Indrani, D. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics. Journal of Texture Studies, 41. pp. 302-319.

J

June Odelia, Swer and Yella Reddy, S. (2008) Effect of sucrose mono-ester on rheology of chocolate. Journal of Food Science and Technology, 45 (5). pp. 447-449.

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Improvement of rheological and baking properties of cake batters with emulsifier gels. Journal of Food Science, 69 (1). SNQ16-SNQ19.

Jyotsna, R. and Indrani, D. and Prabhasankar, P. and Venkateswara Rao, G. (2012) Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49 (5). pp. 587-593. ISSN 0022-1155

Jyotsna, Rajiv and Swetha, Lobo and Jyothi Lakshmi, A. and Venkateswara Rao, G. (2012) Influence of Green Gram Flour (Phaseolus Aureus) on the Rheology, Microstructure and Quality of Cookies. Journal of Texture Studies, 43 . pp. 350-360.

K

Khalil, K. E. and Ramakrishna, P. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1989) Rheological behaviour of clarified banana juice: Effect of temperature and concentration. Journal of Food Engineering, 10 (3). pp. 231-240.

L

Logaraj, T. V. and Suvendu, Bhattacharya and Udaya Sankar, K. and Venkateswaran, G. (2008) Rheological behaviour of emulsions of avocado and watermelon oils during storage. Food Chemistry, 106 (3). pp. 937-943.

M

Manisha, Guha and Zakiuddin Ali, S. (2011) Changes in rheological properties of rice flour during extrusion cooking. Journal of Texture Studies, 42. pp. 451-458.

Manisha, Guha and Zakiuddin Ali, S. (2011) Changes in rheological properties of rice flour during extrusion cooking. Journal of Texture Studies. ISSN 1745-4603 (In Press)

Maya, Prakash and Haridas Rao, P. (1999) Effect of steaming on the rheological characteristics of wheat flour dough. European Food Research and Technology, 209. pp. 122-125.

Maya, Prakash and Ravi, R. and Haridas Rao, P. (1999) Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough. European Food Research and Technology, 210. pp. 119-122.

Maya, Prakash and Ravi, R. and Susheelamma, N. S. (2000) Rheological studies of the blended suspensions of native and steamed wheat flour. European Food Research and Technology, 210. pp. 293-298.

Ms., Chetana and Sudha, M. L. and Khyrunnisa, Begum and Ramasarma, P. R. (2010) Nutritional Characteristics of Linseed/Flaxseed (Linum Usitatissimum) and its Application in Muffin Making. Journal of Texture Studies, 41. pp. 563-578.

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.

Murugesan, G. and Bhattacharya, K. R. (1989) Rheological and hydration properties of popped rice. Journal of Texture Studies, 20 (3). 325-333 ; 10 ref..

N

Nagaprabha, P. and Sila, Bhattacharya (2016) Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels. LWT - Food Science and Technology, 65. pp. 917-923.

Nagaraju, V. D. and Manohar, B. (2000) Rheology and particle size changes during idli fermentation. Journal of Food Engineering, 43 (3). 167-171, 10 ref..

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

Nidhi, Yadav and Roopa, B. S. and Suvendu, Bhattacharya (2006) Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs. Journal of Food Process Engineering, 29 (3). pp. 234-252.

P

Padma Ishwarya, S. and Kiran, M. Desai and Srinivasulu, N. and Anandharamakrishnan, C. (2018) Impact of wheat bran addition on the temperature-induced state transitions in dough during bread-baking process. International Journal of Food Science and Technology, 53. pp. 404-411.

Patel, M. M (1992) Studies on the effect of blackgram on rheological and baking characteristics of wheat flour. Doctoral thesis, Central Food Technological Research Institute.

Prabhanjan, H. and Zakiuddin Ali, S. (1995) Studies on rheological properties of tamarind kernel powder, its derivatives and their blends with maize starch. Carbohydrate Polymers , 28 (3). pp. 245-253.

Prakash, M. and Haridas Rao, P. and Susheelamma, N. S. and Prabhakar, J. V. (1998) Rheological characteristics of native and steamed wheat flour suspensions. Journal of Cereal Science, 28 (3). 281-289, 24 ref..

Prakash, M. and Ravi, R. and Susheelamma, N. S. (2001) Rheological studies of raw and steamed wheat flour suspensions with added ingredients. European Food Research and Technology, 213. pp. 113-121.

R

Ramana, S. V. (1981) Rheological properties of milk and yoghurt systems fortified with groundnut proteins. [Student Project Report] (Submitted)

Ramana, S. V. and Ramanathan, G. (1992) Effect of processing and storage on rheological properties of fortified milk and curd systems. International Journal of Food Science and Technology, 27 (3). 305-312, 18 ref..

Ramasamy, Ravi. and Suvendu, Bhattacharya (2006) The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology, 41 (7). 751-756 ; 20 ref..

Ravi, Dube (1985) Rheological characteristics of different mill streams. [Student Project Report] (Submitted)

Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (2000) Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210. pp. 202-208.

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Sai Manohar, R. and Haridas Rao, P. (1997) Effect of Sugars on the Rheological Characteristics of Biscuit Dough and Quality of Biscuits. Journal of the Science of Food and Agriculture, 75. pp. 383-390.

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of alpha-amylase and protease on the rheological characteristics of dough and quality of biscuits. Advances in Food Sciences, 19 (1/2). 15-21, 21 ref..

Sai Manohar, R. and Haridas Rao, P. (1999) Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture, 79:. pp. 1223-1231.

Sai Manohar, R. and Haridas Rao, P. (1999) Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits. European Food Research and Technology, 210. pp. 43-48.

Sai Manohar, R. and Haridas Rao, P. (1999) Effects of water on the rheological characteristics of biscuit dough and quality of biscuits. European Food Research and Technology, 209. pp. 281-285.

Sai Manohar, R. and Haridas Rao, P. (1992) Use of a penetrometer for measuring rheological characteristics of biscuit dough. Cereal Chemistry, 69 (6). 619-623 ; 10 ref..

Sai Manohar, R. and Manohar, B. and Haridas Rao, P. (1998) Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food. Journal of Cereal Science, 27 (1). 103-108, 19 ref..

Sandhya Rani, M. R. and Bhattacharya, K. R. (1985) Rheological properties of rice flour slurries and pastes. Journal of Food Science and Technology, 22 (5). 322-326, 11 ref.. ISSN 0022-1155

Sandhya Rani, M. R. and Bhattacharya, K. R. (1989) Rheology of rice-flour pastes: effect of variety, concentration, and temperature and time of cooking. Journal of Texture Studies, 20 (2). pp. 127-137.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Rheology of rice-flour pastes: relationship of paste breakdown to rice quality, and a simplified Brabender viscograph test. Journal of Texture Studies, 26 (5). 587-598, 19 ref..

Sangeetha, A. V. and Mahadevamma, S. and Khyrunnisa, Begum and Sudha, M. L. (2011) Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits. International Journal of Food Sciences and Nutrition, 62 (5). pp. 457-464.

Savitha, Y.S. and Indrani, D. and Jamuna, Prakash (2008) Effect of Replacement of Sugar with Sucralose and Maltodextrin on Rheological Characteristics of Wheat Flour Dough and Quality of Soft Dough Biscuits. Journal of Texture Studies, 39. pp. 605-616.

Shanthilal, J. and Suvendu, Bhattacharya (2016) Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation. Journal of Food Science and Technology, 53 (11). pp. 4106-4109. ISSN 0022-1155

Shanthilal, J. and Suvendu, Bhattacharya (2015) Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling. Journal of Food Science, 80 (8). E1735-E1745.

Shipra, Sharma and Suvendu, Bhattacharya (2015) Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology, 52 (2). pp. 1233-1237. ISSN 0022-1155

Shiva, Balyan (2011) Characterization of rheological properties of mango pulp. Masters thesis, University of Mysore.

Shiva, Balyan (2010) Rheological behaviour of viscoelastic foods. Masters thesis, University of Mysore.

Shivani, Bansal and Sudha, M. L. (2011) Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ. International Journal of Food Sciences and Nutrition, 62 (5). pp. 474-479.

Shivli, Srivastava and Suresh, D. Sakhare and Indrani, D. (2014) Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics. Journal of Texture Studies, 45. pp. 452-461. ISSN 0022-4901

Sila, Bhattacharya (2012) Rheological Characterization and Modeling of Rice Flour Dough: Effect of Parboiling Time, Moisture Content and Gum Arabic. Journal of Texture Studies, 43. pp. 400-412.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2006) Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering, 74 (1). pp. 80-95. ISSN 0260-8774

Sila, Bhattacharya and Suvendu, Bhattacharya (1994) Flow behavior of cooked maize flour suspensions and applicability of mathematical models. Journal of Food Process Engineering, 17 (3). 263-278, 49 ref..

Sila, Bhattacharya (2010) Stress relaxation behaviour of Moth Bean Flour Dough: Product Characteristics and Suitability of Model. Journal of Food Engineering, 97 (4). pp. 539-546.

Soumya, C. and Sudha, M. L. and Vijaykrishnaraj, M. and Negi, P. S. and Prabhasankar, P. (2017) Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation, 41. e132-e142.

Sridhar, B. S. and Manohar, B. (2004) Solid Rheological Characteristics of Black Pepper (Piper nigrum L.) During Cryogenic Grinding. Journal of Food Science and Technology (India), 41 (6). pp. 630-636.

Sudeep, Ghosal and Indira, T. N. and Suvendu, Bhattacharya (2010) Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass. Journal of Food Engineering , 96. pp. 222-228.

Sudha, M. L. and Vetrimani, R. and Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100 (4). pp. 1365-1370.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2011) Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli. Journal of Texture Studies, 42. pp. 72-80.

Sudha, M. L. and Leelavathi, K. (2012) Effect of Blends of Dehydrated Green Pea Flour and Amaranth Seed Flour on the Rheological, Microstructure and Pasta Making Quality. Journal of Food Science and Technology, 49 (6). pp. 713-720.

Sumona, Mukherjee (2010) Coating Process: Simulation studies and Validation of results Employing Neural Network. [Student Project Report]

Suresh, D. Sakhare and Aashitosh, A. Inamdar and Prabhasankar, P. (2016) A study on rheological characteristics of roller milled fenugreek fractions. Journal of Food Science and Technology, 53 (1). pp. 421-430. ISSN 0022-1155

Suresh, D. Sakhare and Aashitosh, A. Inamdar and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2014) Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology, 51 (12). pp. 4108-4113. ISSN 0022-1155

Surya, Pandey (2006) Rheology studies of lipase solution. [Student Project Report]

Suvendu, Bhattacharya and Shylaja, M H and Manjunath, M S and Udaya Sankar, K. (1998) Rheology of lecithin dispersions. Journal of the American Oil Chemists' Society, 75 (7). 871-874, 20 ref..

Suvendu, Bhattacharya (1999) Yield stress and time-dependent rheological properties of mango pulp. Journal of Food Science, 64 (6). 1029-1033, 30 ref..

Suvendu, Bhattacharya and Baby Latha, R. and Bhat, K. K. (2004) Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63 (2). pp. 135-139.

Suvendu, Bhattacharya and Rastogi, N. K. (1998) Rheological properties of enzyme-treated mango pulp. Journal of Food Engineering, 36 (3). 249-262, 23 ref..

Suvendu, Bhattacharya and Vasudha, N. and Krishnamurthy, K. S. (1999) Rheology of mustard paste: a controlled stress measurement. Journal of Food Engineering, 41 (3/4). 187-191, 12 ref..

Swati, Sarabhai and Prabhasankar, P. (2015) Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT - Food Science and Technology, 63 (2). pp. 1301-1308.

Swati, Sarabhai and Sudha, M. L. and Prabhasankar, P. (2017) Rheological characterization and biscuit making potential of gluten free flours. Journal of Food Measurement and Characterization, 11. pp. 1449-1461.

T

Tamilselvan, T. and Shivani, Sharma and Pinchu Elizabath, Thomas and Kanchan, Goyal and Prabhasankar, P. (2022) Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten-free proso millet bread. International Journal of Food Science and Technology, 57. pp. 7156-7166.

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Umadevi Sajjan, S. and Raghavendra Rao, M. R. (1987) Effect of Hydrocolloids on the Rheological Properties of Wheat Starch. Carbohydrate Polymers , 7 . pp. 395-402.

V

Veena, R. and Indira Tyakal, Nunjundiah and Sila, Bhattacharya (2013) Effect of roasting on rheological and functional properties of sorghum flour. Food Science and Technology International. pp. 1-11.

Veena, R. and Sila, Bhattacharya (2012) Rheological characterization of raw and roasted green gram pastes. LWT - Food Science and Technology, 46. pp. 260-266. ISSN 0023-6438

Venkateswara Rao, G. and Haridas Rao, P. (1993) Methods for Determining Rheological Characteristics of Doughs : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (1). pp. 77-87.

Vetrimani, R. and Sudha, M. L. and Haridas Rao, P. (2004) Effect of extraction rate of wheat flour on the quality of vermicelli. Food Research International, 38. pp. 411-416.

Y

Yash, Dixit (2012) Effect of Specific Additives on Rheological Behaviour of viscoelastic food. [Student Project Report] (Submitted)

Yash, Dixit (2011) Role of additives on rheological behaviour of food. [Student Project Report] (Submitted)

Yash, Dixit and Suvendu, Bhattacharya (2015) Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening. Journal of Food Science and Technology, 52 (8). pp. 4852-4862. ISSN 0022-1155

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Zarena, A. S. and Suvendu, Bhattacharya and Udaya Sankar, K. (2012) Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage. Food and Bioprocess Technology, 5. pp. 3007-3013.