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Items where Subject is "600 Technology > 07 Beverage Technology"

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Number of items at this level: 75.

A

Aastha, Deswal (2008) Functional Foods and Beverages: Recent Trends. [Student Project Report]

Alamgir, N. Shanediwan (2011) Studies on the preparation of beverage from black tea and herb. [Student Project Report]

Alok, Mishra (2016) Development and optimization of phycocyanin enriched RTS beverage. [Student Project Report] (Submitted)

Amaresh, Mishra (2016) Preparation of Nutri beverage mix using Opuntia dillenii (cactus fruit). [Student Project Report] (Submitted)

Amit Kumar, Rai and Anu Appaiah, K. A. (2014) Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties. Food Bioscience, 5. pp. 101-107.

Anand, J. C. and Soumithri, T. C. and Johar, D. S. (1958) Effectiveness of some chemical food preservatives in controlling fungal spoilage in mango squash. Food Science, 7. pp. 319-322.

Arpita, Philip (2011) Studies on Processing Of Indian Sarsaparilla (Hemidesmus Indicus) and its Application for Food and beverages. [Student Project Report]

B

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Akula, Satyanarayana (2011) Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability. Journal of Food Process Technology, 2 (3). pp. 105-4.

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Narsing Rao, G. (2013) Development of smoothies from selected fruit pulps/juices. International Food Research Journal, 20 (3). pp. 1181-1185.

Belgaonkar, Priyanka (2016) Optimization and Preparation of Probioticated Vegetable Juices. [Student Project Report] (Submitted)

Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..

C

Chandini, S. Kumar and Subramanian, R. and Jagan Mohan Rao, L. (2013) Application of Enzymes in the Production of RTD Black Tea Beverages: A Review. Critical Reviews in Food Science and Nutrition, 53. 180-197 . ISSN 1549-7852

D

Deepu, E. (2009) Studies on Evaluation of Suitability of Mango Varieties Sindura, Mallika and Totapuri for Processing into Canned Products and Development of Blended Ready to Serve Beverages. [Student Project Report]

E

Esther, Keziah N. (2017) Studies on the retention of pigments in beverages. [Student Project Report] (Submitted)

F

Farhana, Ayesha and Prema, Viswanath (2006) Byssochlamys spp in sugarcane juice and its significance. Journal of Food Science and Technology (India), 43 (4). pp. 407-409.

Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.

G

Gajalakshmi, K. (2016) Survey of packaged drinking water and carbonated soft drinks for specific organochlorine, organophosphorus and synthetic pyrethroids pesticide residue. [Student Project Report] (Submitted)

Ghildyal, N. P. and Lonsane, B. K. and Karanth, N. G. (1988) Foam control in submerged fermentation: state of the art. Advances in Applied Microbiology, 33. pp. 173-222. ISSN 0065-2164

Girdhari, Lal. and Pruthi, J. S. (1957) Indian mandarin oils, their physico-chemical composition and future scope. Indian Food Packer, 27 (7). pp. 8-12.

Gokul, Raj (2017) An Eco-Friendly and Reusable Insulated Container for the Self-Heating of Liquid Beverages. [Student Project Report] (Submitted)

Grace Paulie Sardius, G. (2006) Studies on Blended Beverage from Bitter Gourd and Carrot. [Student Project Report]

Guru Aribam, Diana (2008) Preparation of Probiotic–based milk and fruit juice blend beverage. [Student Project Report]

H

Harish, Rotti (2008) Development of Fortified Guava Beverages and Their Evaluation of Quality Characteristics. [Student Project Report]

Harsha, Jacob (2017) Phytochemical Constituents and Functional Attributes of Fermented Beverage. [Student Project Report] (Submitted)

Hemalathaa, R. (2016) Investigation on Development of Beverages from Cape Gooseberry(Physalis Peruviana .L. [Student Project Report] (Submitted)

I

Ila Anie, Kosle (2017) Optimization of process condition for the preparation of herbal sugar based ready to serve (RTS) beverages from beetroot, carrot and pumpkin. [Student Project Report] (Submitted)

Indira Murti, A. S. and Malathi, H. N. and Rajalakshmi, D. and Potty, V. H. (1982) Industrial wastes and by products in distilleries and breweries. Indian Food Packer, 36 (2). 67-79, 16 ref..

J

Jayasree, Changarath and Umesh Chandra, Nag (2008) Stability Studies of Artificial Sweeteners in Carbonated Beverages and Validation of a Modified HPLC Method for the Simultaneous determination of Artificial Sweeteners, Caffeine and Sodium Benzoate. Beverage and Food World, 35 (5). pp. 15-19.

John, P. J. and Narasimham, P. (1993) Processing and evaluation of carbonated beverage from jackfruit waste (Artocarpus heterophyllus). Journal of Food Processing and Preservation, 16 (6). 373-380, 14 ref..

K

Kaushik, Deb (2016) Phytochemical Profiling and Value Added Product from Physlais Minima. [Student Project Report] (Submitted)

Kishore, Shyamal (2007) Use of Gum Karaya in stabilizing the Cloud particles of Tomato and Carrot Juices and their RTS Beverages. [Student Project Report]

L

Lakshmi, K. and Vasanth Kumar, A. K. and Jaganmohan, Rao and Madhava Naidu, M. (2005) Quality evaluation of flavoured RTS beverage and beverage concentrate from tamarind pulp. Journal of Food Science and Technology (India), 42 (5). pp. 411-415.

Lewis, Y. S. and Seshadri, R. and Nagalakshmi, S. and Kuppuswamy, S. and Udaya Sankar, K. and Krishnamurthy, N. and Shivashankar, S. and Nambudiri, E. S. (1980) Processing and utilization of plantation products of India. Journal of Food Science and Technology, 17 (1/2). 38-42, 74 ref..

M

Monika, S. (2017) Development and nutritional analysis of flavored milk and tutti frutti using banana pseudostem. [Student Project Report] (Submitted)

Mukunda, M.R. and Malathi, P. and Potty, V.H. (1987) Potential of maize and jowar as adjuncts in Indian breweries - a survey study. Indian Food Packer, 41 (4). pp. 37-42. ISSN 0019-4808

N

Nagaraja, K. V. and Subba Rao, K. R. and Prahlada Rao, K. R. and Manjunath, M. N. and Kapur, O. P. (1977) Comparison of different methods of estimation of sulphur dioxide in fruit beverages. Indian Food Packer, 31 (3). 53-56, 8 ref..

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1995) Detection and Determination of Ester Gum (Substitute for Brominated Vegetable Oil) in Ready-to-Serve Beverages and Their Concentrates. Journal of Food Science and Technology, 32 (3). pp. 240-242.

Naveen kumar, N. (2009) Production and Therapeutic Properties of Jamun (Syzygium Cumini) Fruit Wine. [Student Project Report]

Neeraja, Sharma (2016) Development of low sugar RTS Beverages (Ready to Serve) from vegetables (beetroot, carrot and pumpkin) and their quality evaluation. [Student Project Report] (Submitted)

O

Om, Prakash (2002) Fortification of RTS Fruit Beverages with Soy Protein Hydrolysate. [Student Project Report]

P

Patel, J. D. and Venkataramu, K. and Prasad, M. S. and Venkatanarayana, S. (1984) Production of fenni. Cashew Causerie, 21. pp. 8-9.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1982) Mahua (Madhuca longifolia Macb.) flowers as a raw material for brandy. Research and Industry, India, 27 (3). 251-254, 7 ref..

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1977) Studies on the preparation of cider and brandy from some varieties of Indian apples. Indian Food Packer, 31 (6). 5-8, 16 ref..

Pooja, Arora (2005) Preparation Of Tender Coconut Water Based Beverages By Using Membrane Technology. Masters thesis, University of Mysore.

Prashanti, S. (2016) Investigation on Development of Nutraceutically Blended Beverages (Nbb) from Java Apple (Syzygium Samarangense L.) Fruits. [Student Project Report] (Submitted)

Pruthi, J. S. (1958) Optimal harvest time for Valencia oranges for orange concentrate manufacture. Indian Food Packer, 12 (11). pp. 7-12.

R

Raghuramaiah, B. and Ranganna, S. (1970) Citrus beverages manufacture and quality control. Indian Food Packer, 24 (4). 25-60, 157 ref..

Ram Prakash, Karwa (2012) Development of Nutraceutical beverage from Mango ginger. [Student Project Report] (Submitted)

Ramachandra Rao, T. N. and Johar, D. S. (1956) Studies on the nutritive value of yeast fortified drinks. Bulletin of Central Food Technological Research Institute, 5. pp. 353-354.

Randheer, K. (2015) Preparation of Probiotic Product as a Therapeutic Strategy for Improving Health. [Student Project Report] (Submitted)

Rao, B. A. S. and Narasimham, V. V. L. (1975) Adjuncts in brewing. Journal of Food Science and Technology, India, 12 (5). 217-220, 46 ref..

Raquel, Rozada Sanchez and Avinash, P. Sattur (2008) Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochemistry, 43. pp. 848-854.

Regina, Basumatary (2014) Clarification of Moringa Oleifera Leaf Juice by Microfiltration. [Student Project Report] (Submitted)

S

Sahul Hameed, S. (2008) Development of fruit and vegetable juice blends for quality evaluation. [Student Project Report]

Sandhya Rani, P. (2012) Studies on Processing and Preservation of Value Added Prodcuts from Black Grapes (Vitis Vinefera L). [Student Project Report] (Submitted)

Sanjay, Nene and Suhkvinder, Kaur and Sumod, K. and Bhagyashree, Joshi and Raghavarao, K. S. M. S. (2002) Membrane distillation for the concentration of raw cane-sugar syrup and membrane clarified sugarcane juice. Desalination, 147 (1-3). pp. 157-160.

Satyavathi, V. K. and Bhat, A. V. and George Varkey, A. and Mookerjee, K. K. (1972) Preparation of vinegar from pineapple waste. Indian Food Packer, 26 (3). pp. 50-53.

Shaik, Saleem (2011) Development of Amla Juice Beverage Base and Instant Dehydrated Amla Beverage Mix. [Student Project Report]

Sharma, Deepika (2007) Novel Functional Dry Beverage Mixes Using Ginger and Mint. [Student Project Report]

Shema Hanna, Mathew (2013) Sensory and Instrumental Characterization of Health Beverage Based on Mint. [Student Project Report] (Submitted)

Shivangi, Saha (2015) Development of low calorie protein-rich beverage. [Student Project Report] (Submitted)

Shobharani, P. and Renu, Agrawal (2009) Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. International Journal of Food Sciences and Nutrition, 60. pp. 70-83.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Indian Food Packer, 10 (10). pp. 11-14.

Sonali, Manna (2016) Functional prebiotic beverage- preparation and characterization. [Student Project Report] (Submitted)

Sougaijam Surendro, Singh (2010) Production of Communited Lime Beverages. [Student Project Report]

Sowjanya, A (2012) Studies on effect of microwave heating of non-acidic vegetable juices. [Student Project Report] (Submitted)

Sumangala, Ramesh Dasari (2016) Development of mixed vegetable Ready to Serve beverage (RTS) and evaluating its nutritional content. [Student Project Report] (Submitted)

Sundeep, R. (2007) Studies on Survival of Pathogenic Bacteria in Packaged Drinking Water. [Student Project Report]

T

Teena, James (2011) Application of High Performance Liquid Chromatography (HPLC) for Caffeine analysis in cola beverages. [Student Project Report]

Tomuishang Makunga, W. (2016) Studies on vegetable based non-alcoholic beverage. [Student Project Report] (Submitted)

V

Vaishnavi, P. (2006) Formulation and quality evaluation of a millet malt based beverage. [Student Project Report]

Varadharajan, T. K. and Nagalakshmi, S. and Seshadri, R. (1985) A non-conventional beverage based on tea and malt. Journal of Food Science and Technology, 22. pp. 51-53.

Verma, A. K. and Sastry, L. V. L. (1969) Preparation, composition and storage behaviour of comminuted orange and lime squashes. Indian Food Packer, 23 (6). 5-11, 6 ref..

Vijayanand, P. and Kulkarni, S. G. (2014) Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.). Journal of Food Science and Technology, 51 (12). pp. 4126-4131.

Y

Yeshaswi, Y.S. (2014) A Study on utilization of freshly harvested Spirulina biomass for RTS beverage. [Student Project Report] (Submitted)

This list was generated on Fri Sep 22 07:14:26 2017 IST.