Items where Subject is "600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery"

A

Abdul Jabber, MD. (1982) Jaggery(GUR): Manufacture and quality control. Masters thesis, Central Food Technological Research Institute.

Abdul Jabber, MD. (1983) Studies on the quality of commercial jaggery on storage. [Student Project Report] (Submitted)

Ahmed, S. Y. and Ghildyal, N. P. and Kunhi, A. A. M. and Lonsane, B. K. (1983) Confectioner's syrup from tapioca processing waste. Starch/Staerke, 35 (12). 430-432, 6 ref..

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

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Microwave assisted synthesis and characterization of Sago starch-g-acrylamide. Starch/Starke , 63. pp. 740-745.

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Synthesis and characterization of highly acetylated sago starch. Starch/Starke , . pp. 1-5.

Anindya, Basu and Sarma, Mutturi and Prapulla, S. G. (2016) Production of isomaltooligosaccharides (IMO) using simultaneous saccharification and transglucosylation from starch and sustainable sources. Process Biochemistry, 51 (10). pp. 1464-1471.

Aniruddha, Som (1973) Technology of starch. Masters thesis, Central Food Technological Research Institute.

Anisha, Biswas and Naresh, K. S. and Samiksha, S. Jaygadkar and Sachin, R. Chaudhari (2023) Enabling honey quality and authenticity with NMR and LC-IRMS based platform. Food Chemistry, 416. p. 135825.

Annapoorna, Kamath (1994) Role of starch in bakery products. Masters thesis, Central Food Technological Research Institute.

Annapoorna, Kamath (1994) The effect of different levels of starch from various sources on the quality of cookies. [Student Project Report] (Submitted)

Anu, John (2018) Determination Of Selected Heavy Metals Like (Pb, Cd, Zn, Cu, Ni & Mn) In Some Chocolates. [Student Project Report] (Submitted)

Anupama, D. and Bhat, K.K. and Sapna, V.K. (2002) Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36. pp. 183-191.

Aparna, A. R. and Rajalakshmi, D. (1999) Honey - its characteristics, sensory aspects, and applications. Food Reviews International, 15 (4). 455-471, 60 ref..

Archana, Haridas (2017) Studies on Chocolate Coated Cardamom Seeds. [Student Project Report] (Submitted)

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

Asis Kumar, Pal (1987) Chewing gums and mouth fresheners. Masters thesis, Central Food Technological Research Institution.

Asish Kumar, Pal (1988) The effect of ingredients on the quality of confectionery jellies. [Student Project Report] (Submitted)

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

Azizi, M. H. and Venkateswara Rao, G. (2005) Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19 (4). pp. 739-743.

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Balasubrahmanyam, N. and Indiramma, A. R. and Anandaswamy, B. (1979) Packaging requirements for sugar confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 112-115.

Baldev, Raj and Annadurai, V. and Somashekar, R. (2001) Structure–property relation in low-density polyethylene–starch immiscible blends. European Polymer Journal, 37 (5). 943-948 .

Barhate, R. S. and Subramanian, R. and Nandini, K. E. and Umesh Hebbar, H. (2003) Processing of honey using polymeric microfiltration and ultrafiltration membranes. Journal of Food Engineering, 60 (1). pp. 49-54.

Basavaraj, Madhusudhan and Tharanathan, R. N. (1996) Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions. Carbohydrate Polymers, 29 (1). 41-44, 17 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..

Basavaraja, B. A (2023) Effect of blending milk and dairy compound chocolates on textural and sensory qualities. [Student Project Report] (Submitted)

Baskaran, V. and Narasimhamurthy, K. and Nagendra, R. and Lokesh, B. R. (1999) Safety evaluation of lactulose syrup in rats. Journal of Food Science and Technology, 36 (4). 355-357, 26 ref.. ISSN 0022-1155

Bharath Kumar, Thota (2004) Biotechnological Production of Natural Non-Nutritive Sweeteners. Masters thesis, University of Mysore.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.

Bhatia, I. S. and Subrahmanyan, V. and Srinivasan, M. (1955) Some aspects of the composition, nutritive value and medicinal properties of honey. Journal of Scientific and Industrial Research, 14A. pp. 73-79.

Bhattacharya, K. R. (1979) Starch and its derivatives: Their properties and food uses. Proceedings of the symposium on the Status and Prospects of the Confectionery Industry in India, AFS. pp. 42-55.

Brunda, H. P (2023) Method validation for the simultaneous determination of selected acaricides in sugarcane, cane sugar and chili from South Karnataka. [Student Project Report] (Submitted)

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Chandrashekar, A. and Somashekar, K. and Savitri, A. (1987) Optical interference studies on single starch granules. Starch/Staerke, 39 (6). pp. 195-197. ISSN 0021-8561

Chetana, R. (2004) Studies on the use of Sucrose Alternatives in Traditional Sweetmeats. PhD thesis, University of Mysore.

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.

Chetana, R. and Yella Reddy, S. and Negi, P. S. (2013) Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder. Food and Nutrition Sciences, 4. pp. 276-281.

Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.

Chetule Rashmi, Bhaurao (2017) Techno-economical Role of Damaged Starch in Various Bakery Products. Masters thesis, Central Food Technological Research Institute.

Clement Adebooye, Odunayo and Singh, Vasudeva (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp). Innovative Food Science and Emerging Technologies, 9 (1). pp. 92-100.

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D'Souza, S. and Date, W. B. (1959) An improved titration vessel for iodometric estimation of reducing sugars. Current Science, 28. p. 202.

Das, D. P. and Parekh, C. M. and Siddappa, G. S. and Tandon, G. L. (1956) Utilization of two orange-flesh varieties of sweet potatoes for canning, dehydration and preparation of 'halwa'. Bulletin of Central Food Technological Research Institute, 5. pp. 187-188.

Dattatreya, B. S. and Usha, D. V. and Susheelamma, N. S. and Bhat, K. K. (2003) Aspartame: Studies on UV spectral characteristics. International Journal of Food Science and Technology, 38 (7). pp. 767-775.

Deepa, Devaragudda (2023) Regulatory quality and safety aspects of jaggery. [Student Project Report] (Submitted)

Devipriya, E.S. (2017) Development of Ginger Coconut Toffee from fresh ginger. [Student Project Report] (Submitted)

Dhanalakshmi, K. and Suvendu, Bhattacharya (2011) Compaction agglomeration of corn starch in presence of different binders. Journal of Food Engineering, 104. pp. 348-355.

Dhanalakshmi, K. and Suvendu, Bhattacharya (2012) Flow and Functional Characterization of Cornstarch Powder in the Presence of Water and Pregelatinized Starch. Journal of Food Process Engineering, 35. pp. 887-897.

Dinta, Sebastian (2017) Development of functional Hard boiled candy. [Student Project Report] (Submitted)

Dinta, Sebastian (2016) Recent advances in hard boiled candies with added bio-actives. Masters thesis, University of Mysuru.

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Fathima, H (2023) Development of novel sugarcane products. [Student Project Report] (Submitted)

Flavy Sylvia, E. (2012) Resistant starch degrading enzyme from Bifidogenic bacteria. [Student Project Report] (Submitted)

Full, N. A. and Yella Reddy, S. and Dimick, P. S. and Ziegler, G. R. (1996) Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5). pp. 1068-1072.

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Geetha, V. and Moumita, Das and Chetana, R. and Suresh Kumar, G. (2023) Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste. Journal of Aquatic Food Product Technology, 32 (8–9). pp. 599-613. ISSN ISSN: 1049-8850

Ghildyal, N. P. and Jaleel, S. A. and Kunhi, A. A. M. and Rehana, Fasiha (1986) Utilization of potato biomass for the production of confectioner's syrup. Indian Food Industry, 5 (2). pp. 81-84.

Ghildyal, N. P. and Ramakrishna, M. and Lonsane, B. K. (1989) Comparative economics of the production of high fructose syrup from cassava chips and cassava starch. Starch/Staerke, 41 (2). pp. 64-68. ISSN 0038-9056

Gothwal, P. P. and Kishori, Lal. and Shukala, I. C. (1995) Survey of the quality of khoa and knoa based sweets marketed in Lucknow. Beverage and Food World, 22 (3). pp. 10-13.

Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91.

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Hameeda Banu, N. Itagi and Vasudeva, Singh (2010) Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes. Trends in Carbohydrate Research, 2 (3). pp. 15-24.

Hariprasad, P. and Vipin, A. V. and Karuna, S. and Raksha, R. K. and Venkateswaran, G. (2015) Natural aflatoxin uptake by sugarcane (Saccharum officinaurum L.) and its persistence in jaggery. Environmental Science and Pollution Research, 22. pp. 6246-6253.

Harish Nayaka, M. A. and Sathisha, U. V. and Manohar, M. P. and Chandrashekar, K. B. and Shylaja, M. Dharmesh (2009) Cytoprotective and antioxidant activity studies of jaggery sugar. Food Chemistry, 115 (1). pp. 113-118. ISSN 0308-8146

Himadri Kumar, Das (1981) The role of sugars in bread making. Masters thesis, Central Food Technological Research Institute.

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Iyengar, N. V. R. (1953) Confectionery manufacture. Bulletin of Central Food Technological Research Institute, 2. pp. 308-313.

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Jacob John, P. (1979) Cocoa products. Masters thesis, Central Food Technological Research Institute.

Jagadish, Kumathe (1982) Cereal starches properties and applications in food industry. Masters thesis, Central Food Technological Research Institute.

Jagadish Babu, S.V. (2004) Nutraceutical Enriched Chikki. [Student Project Report]

Jain, N. L. and Das, D. P. and Siddappa, G. S. (1958) Preparation of fruit toffees. Food Science, 7 (11). pp. 325-326.

Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.

Jaygadkar Samiksha, Shailesh (2022) Detection of Honey Adulterants using Nuclear Magnetic Resonance Technique. Masters thesis, Central Food Technological Research Institute.

Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..

Jeyarani, T. and Banerjee, T. and Ravi, R. and Gopala Krishna, A. G. (2015) Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils. Journal of Food Science and Technology, 52 (2). pp. 1082-1088. ISSN 0022-1155

Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..

Jeyarani, T. and Yella Reddy, S. and Prabhakar, J. V. (1996) Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection. Journal of Food Science and Technology, 33 (2). 116-120, 16 ref.. ISSN 0022-1155

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

Jitender, Jangir (2017) Optimization and standardization of mead production from unifloral and multifloral honey. [Student Project Report] (Submitted)

Johar, D. S. (1951) Micro-organisms in Indian sugars. Indian Journal of Horticulture, 8 (2). pp. 19-21.

Joseph, R. and Shanthamma, M. S. and Sreenivasa Murthy, V. (1977) Isolation of Streptomyces having high glucose-isomerase activity and assessment of their efficiency in the production of fructose syrups. Journal of Food Science and Technology, India, 14 (2). 73-77, 21 ref..

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, K. (2009) Amla Based Nutra Cereal Bar. [Student Project Report]

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Kapur, O. P. (1979) The role of the Prevention of Food Adulteration Act, 1954 and Rules, and of food laws, in confectionery industry. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 123-125.

Karthick, V. (2021) Fruit candies: An overview. Masters thesis, Central Food Technological Research Institute.

Kavyashree, K.V. (2009) Sugar Confections Based on Amla. [Student Project Report]

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee. Food Science, 12. pp. 221-223.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. II. Physico - chemical change in mango toffees during storage. Food Science, 12. pp. 223-227.

Khamar, B. M. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1965) Studies on canning of sugarcane juice. Indian Food Packer, 19 (2). pp. 23-27.

Khamrunissa, Begum and Vanitha Reddy, P. and Leelaja, B. C. and Rajashekar, Y. and Rajendran, S. (2007) Studies on insect infestation in chocolates. Journal of Stored Products Research, 43 (2). pp. 118-122.

Kishor Kumar, Agrawal (1981) Candied, crystallized and glaced fruit and peel. Masters thesis, Central Food Technological Research Institute.

Krishan, Kant (2023) Understanding the chocolate innovation and moulding techniques. [Student Project Report] (Submitted)

Krishna Kumar, H. M. (1986) Studies on different formulations for making milk chocolates and quality evaluation. [Student Project Report] (Submitted)

Krishna Kumar, Upadhyay (2023) Optimization of chocolate pilot plant operations for high-quality chocolate production. [Student Project Report] (Submitted)

Krishna Prasad, A. (1986) Effect of addition of different starches on cookie quality. [Student Project Report] (Submitted)

Krishnarau, L and Hoseney, R. C. (1994) Acid-hydrolyzed starch tailings effects on cookie spread. Journal of Food Science, 59 (6). 1255-1257, 1270, 18 ref..

Kumar, K. R. (1992) Packaging aspects of confectionery items. Indian Food Industry, 11 (1). 34-39, 10 ref..

Kuppuswamy, S. and McBean, D. M. (1957) Effect of coating with starch and starch fractions on storage of dehydrated carrot. Food Technology, 11. pp. 262-265.

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Lakshmi, T. S. and Nandi, P. K. (1976) Hydrophobic interaction in sugar solutions: Results from gel interaction study. Journal of Chromatography, 116. pp. 177-179.

Lalitha, Subramanyam (1983) Studies on protein chewy candy. Masters thesis, Central Food Technological Research Institute.

Lewis, Y. S. (1979) Colours and flavours for confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 61-63.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1956) Acids and sugars in Eugenia jambolana. Journal of Scientific and Industrial Research, 15C. pp. 280-281.

Lulla, B. S. and Johar, D. S. (1955) Chromatographic analysis of sugars in banana. Current Science, 24. pp. 92-93.

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Madhava Naidu, M. and Faiza, S. and Sai Surekha, R. and Ravi, R. (2012) Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch. Food Science and Biotechnology, 21 (3). 747-752 .

Madhava Naidu, M. and Sheema, Faiza and Ravi, Ramaswamy and Manisha, Guha and Srinivas, Pullabhatla (2011) Physico-chemical and functional properties of starch isolated from ginger spent. Starch/Starke, 63 (9). pp. 570-578.

Madhavi Shekharam, K. and Venkataraman, L. V. and Salimath, P. V. (1987) Carbohydrate composition and characterization of two unusual sugars from the blue green alga, Spirulina platensis. Phytochemistry, 26 (8). 2267-2269, 24 ref..

Madhusudhan, B. and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? I. Isolation and composition of legume (greengram and Bengalgram) starches. Starch/Staerke, 47 (5). 165-171, 31 ref..

Mahanta, C. L. and Bhattacharya, K. R. (1989) Thermal degradation of starch in parboiled rice. Starch/Staerke, 41 (3). pp. 91-94. ISSN 0038-9056

Maheswaran, M. M. and Divakar, S. (1991) Studies on the structure of the inclusion compound of Beta-cyclodextrin with aspartame. Indian Journal of Chemistry, 30A (1). pp. 30-34.

Mangala, S. L (1997) Characterization of resistant starch formed during the processing of cereals. Doctoral thesis, Central Food Technological Research Institute.

Manish, Singh (1995) Use of sucrose esters in bakery products. [Student Project Report] (Submitted)

Manjunath, M. N. and Sattigeri, V. D. and Krishnamurthy, M. N. (2002) Chewing gum and bubble gum - history, production, uses and regulatory aspects. Indian Food Industry, 21 (5). pp. 41-43.

Manjunath, M. N. and Tharanathan, R. N. (2000) A comparative study of the determination of glucose in honey. Journal of Food Science and Technology, 37 (1). pp. 48-50.

Manzar Hossain, Md. (2011) Studies on preparation of liquid jaggery from sugarcane. Masters thesis, University of Mysore.

Manzar Hossain, Md. and Iboyaima Singh, N. (2018) Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice. International Journal of Food Science and Nutrition, 3 (2). pp. 179-182.

Marathe, R. P. (1986) Speciality fats with special reference to chocolate products. Masters thesis, Central Food Technological Research Institute.

Maria, Laya (2023) Evaluation of the presence of additives and preservatives used in bakery and confectionery. [Student Project Report] (Submitted)

Maya, Prakash and Ravi, R. and Anupama, D. and Bhat, K. K. (2004) Sensory profiling and positioning of Jilebi samples by multivariate analysis. Journal of Food Quality, 27 (6). pp. 418-427.

Md Manzar, Hossain (2010) Preparation of Liquid Sweetener and its Applications. Masters thesis, University of Mysore.

Meghana Nayak, A (2023) Characterisation of native, resistant and modified cowpea (Vigna unguiculata) starch. [Student Project Report] (Submitted)

Mohan, B. H. and Malleshi, N. G. (2006) Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, 223 (3). 355-361 ; 28 ref..

Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. and Lahiry, N. L. (1962) Fish protein enriched corn starch. Research and Industry, 7. pp. 307-308.

Mr., Anurag (1986) Integrated utilization of sugarbeet. Masters thesis, Central Food Technological Research Institute.

Ms, Nikita (2022) Development of Nutrient Rich Jelly from Nannari Extract. [Student Project Report] (Submitted)

Ms., Akshitha (2010) Sensory Profiling and Positioning of Market Samples of Chocolates. [Student Project Report]

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Nagendra, R. and Venkat Rao, S. (1992) Effect of Incorporation of Lactulose in Infant Formulas on the Intestinal Bifidobacterial Flora in Rats. International Journal of Food Sciences and Nutrition, 43 (3). 169-173, 13 ref..

Nagendra, R. and Venkat Rao, S. (1992) An improved colorimetric method for the estimation of lactulose in lactose-lactulose mixtures. Food Chemistry, 43 (5). 399-402, 7 ref..

Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.

Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.

Narsing Rao, Saroja and Tharanathan, R. N. (2000) In vitro amylolytic degradation of natural and graft copolymerised cassava and potato starches. European Food Research and Technology, 211. pp. 411-414.

Nasir, Nusrath and Narayanaswamy, M. and Sandhu, J. S. and Nagaraja, K. V. (1987) Lactose content - a factor to distinguish channa [chhana] and khoa based sweets. Journal of Food Science and Technology, 24 (3). pp. 145-146.

Nidhi, Singh and Sudha, M. L. (2023) Natural food flavours: a healthier alternative for bakery industry—a review. Journal of Food Science and Technology. ISSN 0022-1155

Nirmala, M. and Muralikrishna, G. (2002) Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases. European Food Research and Technology, 215 (4). 327-333, 29 ref..

Nirmala, M. and Muralikrishna, G. (2003) In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases. Carbohydrate Polymers, 52 (3). pp. 275-283.

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Obakpororo, E. Agbagwa and Swaroopa Rani, D. and Prakash, M. Halami (2017) Antibacterial potential components of Bacillus species and antibiotics residues in branded and unbranded honey samples from Nigeria. African Journal of Biotechnology, 16 (2). pp. 58-64.

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Patel, B. K. and Suvendu, Bhattacharya (2002) Coating with honey: a study with model solids. Journal of Food Process Engineering, 25 (3). 225-232, 14 ref..

Pimputkar, M. P (1994) Optimised mango puree blends for ready to serve mango beverage. [Student Project Report] (Submitted)

Policegoudra, R. S. and Aradhya, S. M. (2008) Structure and biochemical properties of starch from an unconventional source—Mango ginger (Curcuma amada Roxb.) rhizome. Food Hydrocolloids, 22 (4). pp. 513-519.

Pooja, R. Moorkoth (2018) Development and Evaluation of Jelly Candy from Papaya Leaves. [Student Project Report] (Submitted)

Pooja, S. T. (2021) Mahua -The Untapped Sugar. Masters thesis, Central Food Technological Research Institute.

Prahallad, Kr. Patel (1997) Determination of menthol in confectionery items. [Student Project Report] (Submitted)

Prakash, M. Halami (2008) Production of polyhydroxyalkanoate from starch by the native isolate Bacillus cereus CFR06. World Journal of Microbiology and Biotechnology, 24. pp. 805-812.

Pramthesh, R. Patel (1974) Studies on milk-protein based confectionaries. [Student Project Report] (Submitted)

Prasad, Renake (2017) Resistant Starch In Cereals As A Functional Component. Masters thesis, Central Food Technological Research Institute.

Preethi, B. S. (2019) Quality Evaluation of Hard Boiled Sugar Confectionery and Regulatory Requirements. [Student Project Report] (Submitted)

Preeti, Mishra (2014) Development of LC-MS/MS Method for Analysis of Antibiotics Using Ionic Liquid/Salt Aqueous Two Phase System. [Student Project Report] (Submitted)

Pussanee, Tudpinij (1981) Nut candies containing licorice. [Student Project Report] (Submitted)

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Rachitha, Diwakar (2006) Nutraceuticals Enriched Candies. [Student Project Report]

Raghunatha Rao, Y. K. (1952) Manufacture of glucose from tapioca starch. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 278-279.

Raghuram, A.S. (2005) Replacement of Sugar with Artificial Sweeteners In Soft Dough Biscuit Formulation. Masters thesis, University of Mysore.

Raj, Nair (1975) Vitamin C enriched candies. [Student Project Report] (Submitted)

Rajalakshmi, G. (2015) Extraction of Starch from Zingiber Zerumbet and its Food Application. [Student Project Report] (Submitted)

Rajalakshmi, G. (2014) New Starches from Under Utilized Plants for Food Applications. Masters thesis, University of Mysuru.

Ramesh, H. P. and Viswanatha, S. and Tharanathan, R. N. (2004) Safety evaluation of formulations containing carboxymethyl derivatives of starch and chitosan in albino rats. Carbohydrate Polymers, 58 (4). pp. 435-441.

Ramesh, M. and Ali, S. Z. and Bhattacharya, K. R. (1999) Starch components in hot-water soluble and insoluble fractions of rice flour. Starch/Staerke, 51 (8-9). pp. 308-310.

Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1956) Free amino acids and sugars in some food materials. Journal of Scientific and Industrial Research, 15C. pp. 39-44.

Rao, N. M. and Rao, M. M. (1972) Effect of non-enzymatic browning on the nutritive value of casein-sugar complexes. Journal of Food Science and Technology (Mysore), 9 (2). 66-68, 15 ref..

Ravichandan, P. and Kumar, K. R. (1997) Moisture sorption and texture characteristics of sugar confectionery. Confectionery Production, 63 (11). pp. 33-34.

Ravichandran, P. (1990) Packaging and storage studies of confectionery products. [Student Project Report] (Submitted)

Ravichandran, P. and Kumar, K. R. (2001) Relationship between moisture sorption and texture characteristics of sugar confectionery. Indian Food Packer, 55 (3). pp. 62-66.

Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted)

Rohini, B. and Umesh Hebbar, H. (2021) Photocatalytic Conversion of Xylose to Xylitol over Copper Doped Zinc Oxide Catalyst. Catalysis Letters.

Rukmini, C. S (1988) Changes in carbohydrates during processing sweet potatoes. Masters thesis, Central Food Technological Research Institute.

Rutuja Sudhir, Atrey (2017) Detection of level of adulteration in groundnut oil with refined palm olein oil And Evaluation of fats in chocolates. [Student Project Report] (Submitted)

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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.

Sakina, Khatoon and Sreerama, Y. N. and Raghavendra, D. and Suvendu, Bhattacharya (2009) Properties of enzyme modified corn, rice and tapioca starches. Food Research International, 42. pp. 1426-1433.

Salunkhe, S. B. (2014) Resistant Starch: Sources, Application, Digestion and Health Aspects. Masters thesis, University of Mysuru.

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

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Microscopy of rice starch granules during cooking. Starch/Staerke, 47 (9). 334-337, 13 ref..

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