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Items where Division is "Food Engineering" and Year is 2016

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Number of items: 48.

Article

Anbarasu, K. and Akshatha, H.S. and Anandharamakrishnan, C. and Lai, O. M. and Vijayalakshmi, G. (2016) Encapsulation of Partially Saturated Canthaxanthin - A Functional Ingredient from Aspergillus Carbonarius Mutant. Current Topics in Nutraceutical Research, 14 (4). pp. 251-258.

Anto, A. and Kiran, B. V. and Jeevitha, G. C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

Anu Bhushani, J. and Karthik, P. and Anandharamakrishnan, C. (2016) Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins. Food Hydrocolloids, 56. pp. 372-382.

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Revathy, Baskaran and Navin, K. Rastogi (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science and Emerging Technologies, 33. pp. 554-562.

Ashwini Bellary, N. and Rastogi, N. K. (2016) Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Critical Reviews in Food Science and Nutrition, 56 (7). pp. 1126-1145.

Chandralekha, A. and Hrishikesh, A. Tavanandi and Amrutha, N. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Encapsulation of yeast (Saccharomyces cereviciae) by spray drying for extension of shelf life. Drying Technology, 34 (11). pp. 1307-1318. ISSN 0006-3002

Chanukya, B. S. and Rastogi, N. K. (2016) A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals. Journal of Food Processing and Preservation, 40. pp. 1289-1296.

Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.

Ezhilarasi, P. N. and Muthukumar, S. P. and Anandharamakrishnan, C. (2016) Solid Lipid Nanoparticle enhances bioavailability of Hydroxycitric acid than microparticle delivery system. RSC Advances, 6. pp. 53784-53793.

Gopirajah, R. and Anandharamakrishnan, C. (2016) Advancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food. Food Engineering Reviews.

Gopirajah, R. and Keshava Prakash, R. and Rajkumar, W. and Anandharamakrishnan, C. (2016) The glycemic response to fibre rich foods and their relationship with gastric emptying and motor functions: an MRI study. Food and Function, 7 (9). pp. 3964-3972.

Jeevitha, G. C. and Sowbhagya, H. B. and Umesh Hebbar, H. (2016) Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture, 96. pp. 4243-4249.

Jeevitha, G. C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. Journal of Food Processing and Preservation, 40. pp. 83-93.

Jincy, M. George and Selvan, T. S. and Rastogi, N. K. (2016) High-pressure-assisted infusion of bioactive compounds in apple slices. Innovative Food Science and Emerging Technologies, 33. pp. 100-107. (In Press)

Karthik, P. and Anandharamakrishnan, C. (2016) Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187. pp. 92-105.

Karthik, P. and Anandharamakrishnan, C. (2016) Fabrication of a nutrient delivery system of docosahexaenoic acid nanoemulsions via high energy techniques. RSC Advances, 6. pp. 3501-3513.

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

Nagaraju, V. D. and Ramalakshmi, K. and Sreedhar, B. S. (2016) Cryo assisted spouted bed roasting of coffee beans. Innovative Food Science and Emerging Technologies, 37. pp. 138-144.

Parthasarathi, S. and Muthukumar, S. P. and Anandharamakrishnan, C. (2016) The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions. Food and Function, 7 (5). pp. 2294-2302.

Praneeth, Juvvi and Chakkaravarthi, A. and Sukumar, Debnath (2016) Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips. Journal of Food Science and Technology, 53 (9). pp. 3502-3511. ISSN 0021-8561

Ragavan, K. V. and Rastogi, N. K. (2016) Graphene–copper oxide nanocomposite with intrinsic peroxidase activity for enhancement of chemiluminescence signals and its application for detection of Bisphenol-A. Sensors and Actuators B, 229. pp. 570-580. ISSN 0925-4005

Rastogi, N. K. (2016) Opportunities and Challenges in Application of Forward Osmosis in Food Processing. Critical Reviews in Food Science and Nutrition, 56 (2). pp. 266-291.

Sachin, R. Adsare and Ashwini Bellary, N. and Sowbhagya, H. B. and Revathy, Baskaran and Maya, Prakash and Navin, K. Rastogi (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175. pp. 24-32.

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

Shashidhar, G. M. and Pravin, G. V. and Manohar, B. (2016) Nano-engineering of liposomes by Supercritical CO2 mediated Gas Anti-solvent method. RSC Advances, 6 (62). pp. 57739-57750.

Shipra, Tiwari and Suvendu, Bhattacharya (2016) Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. Journal of Food Quality, 39. pp. 545-558.

Shwetha, N. and Praveena, Bhatt and Rastogi, N. K. and Thakur, M. S. (2016) Response Surface Optimization for Decaffeination and Theophylline Production by Fusarium solani. Applied Biochemistry and Biotechnology, 178. pp. 58-75.

Sinjitha, S. Nambiar and Anindya, Basu and Nandini, P. Shetty and Navin, K. Rastogi and Prapulla, S. G. (2016) Infusion of fructooligosaccharide in Indian gooseberry (Emblica officinalis) fruit using osmotic treatment and its effect on the antioxidant activity of the fruit. Journal of Food Engineering (), 190. pp. 139-146.

Book Section

Richa, Sharma and Ragavan, K. V. and Raghavarao, K. S. M. S. and Thakur, M. S. (2016) Nano-aptamer Based Quantitative Detection of Chloramphenicol. In: Biotechnology and BiochemicalEngineering. Springer Science, pp. 187-195.

Thesis

Abhishek, Panwar (2016) Preparation of spice oleoresins: Conventional and newer approaches. Masters thesis, University of Mysuru.

Deepa, C. (2016) Infrared based thermal treatment of grains: Studies on physicochemical properties, shelf-life extension and engineering aspects. Doctoral thesis, University of Mysuru.

Karthik, P. (2016) Micro and Nanoencapsulation of Omega-3 fatty acids by Emulsion and Spray-Freeze-Drying Techniques. Doctoral thesis, Academy of Scientific and Innovative Research.

Nithya, A. (2016) Process methods for the reduction of aflatoxins in food and feed. Masters thesis, University of Mysuru.

Pravin Vasantrao, Gadkari (2016) Extraction of Catechins from Fresh Tea Leaves and Development of Emulsion. Doctoral thesis, Academy of Scientific and Innovative Research.

Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute.

Shashidhar, M. G. (2016) CORDYCEPS SINENSIS: Cultivation, Extraction and Characterization of Bioactive Compounds. Doctoral thesis, Academy of Scientific and Innovative Research.

Sristy, Gupta (2016) Application of EMR to improve cooking quality of Legumes. Masters thesis, University of Mysuru.

Vasanth, Ragavan K. (2016) Synthesis and characterization of nanomaterials for detection and removal of Bisphenol-A. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

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

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

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

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

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)

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

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

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

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

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

This list was generated on Wed Sep 30 23:01:08 2020 IST.