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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2014

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Number of items: 28.

A

Abhay Kumar, Nag (2014) Functions of Eggs in Bakery Products. Masters thesis, University of Mysuru.

Ankoti, Ghosh (2014) Chemical Preservatives for Bakery Products. Masters thesis, University of Mysuru.

B

Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.

H

Hemalatha, M. S. and Leelavathi, K. and Salimath, P. V. and Prasada Rao, U. J. S. (2014) Control of chapati staling upon treatment of dough with amylases and xylanase. Food Bioscience, 5. 73 -84.

I

Inamdar, Aashitosh.A and Suresh, D.Sakhare (2014) Application of color sorter in wheat milling. International Food Research Journal, 21 (6). pp. 2083-2089.

J

Jyotsna, R. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) Effect of Green Gram Semolina (Phaseolus Aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics Of High-Protein Pasta. Journal of Food Processing and Preservation, 38. pp. 1965-1972.

M

Mahajan Snehal, Shriram (2014) Development of Speciality Flour for Pizza Base. [Student Project Report] (Submitted)

Mohan Kumar, N. S. and Crassina, A. Shimray and Indrani, D. and Manonmani, H. K. (2014) Reduction of Acrylamide Formation in Sweet Bread with L-Asparaginase Treatment. Food and Bioprocess Technology, 7 (3). pp. 741-748.

Ms, Vasundhra (2014) Development of Gluten Free extruded product(s) and their validation. [Student Project Report] (Submitted)

P

Padma Ishwarya, S. and Prabhasankar, P. (2014) Prebiotics: Application in Bakery and Pasta Products. Critical Reviews in Food Science and Nutrition, 54. pp. 511-522.

Perumal Natarajan, Ezhilarasi and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2014) Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality. Journal of the Science of Food and Agriculture, 94. pp. 1116-1123.

Pragya, Dwivedi (2014) Effect of Sugar Replacers, Fenugreek Seeds, Hydrocolloids on Rheological, Quality and Nutritional Characteristics of Sooji-Halwa – an Indian Traditional Sweet Product. [Student Project Report] (Submitted)

Prasanth Kumar, P. K. and Sai Manohar, R. and Indiramma, A. R. and Gopala Krishna, A. G. (2014) Stability of oryzanol fortified biscuits on storage. Journal of Food Science and Technology, 51 (10). pp. 2552-2559. ISSN 0022-1155

S

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

Sandipa, Sarkar (2014) Cocoa and it s Product as a Bakery Product Ingredients. Masters thesis, University of Mysuru.

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

Siddharth, B. Tulse and Reshma, V. and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2014) Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams. Journal of Cereal Science, 60 (2). pp. 361-367.

Srivastava, Prateeti and Indrani, D. and Singh, R. P. (2014) Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition, 65 (7). pp. 827-833. ISSN 0963-7486

Suchira, Sarkar (2014) Effect of Leavening Agents on Biscuit Quality. [Student Project Report] (Submitted)

Sudha, M. L. (2014) Use of soluble fibre as a fat replacer in preparation of fibre rich bakery products. [Student Project Report] (Submitted)

Sudha, M. L. and Chetana, R. and Yella Reddy, S. (2014) Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology, 51 (12). pp. 3984-3990. ISSN 0022-1155

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2014) Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves. Journal of Food Science and Technology, 51 (12). pp. 3785-3793. 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

Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) The cumulative ash curve: a best tool to evaluate complete mill performance. Journal of Food Science and Technology, 51 (4). pp. 795-799. ISSN 0022-1155

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Shwetha, B. Gaikwad and Indrani, D. and Venkateswara Rao, G. (2014) Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams. Journal of Food Science and Technology, 51 (12). pp. 3854-3861. ISSN 0022-1155

Suresh, D.Sakhare and Indrani, D. and Aashitosh, A. Inamdar and Shwetha, B. Gaikwad (2014) Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills. Journal of Food Science and Technology, 51 (10). pp. 2699-2705.

T

Tank, A. and Chhanwal, N. and Indrani, D. and Anandharamakrishnan, C. (2014) Computational fluid dynamics modeling of bun baking process under different oven load conditions. Journal of Food Science and Technology, 51 (9). pp. 2030-2037. ISSN 0022-1155

W

Warat, Balasaheb Hanuman (2014) Development of multigrain atta and study of its nutritional, rheological and product making characteristics. [Student Project Report] (Submitted)

This list was generated on Sat Aug 15 13:41:05 2020 IST.