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Items where Subject is "600 Technology > 07 Beverage Technology > 01 Alcoholic beverage"

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Number of items at this level: 13.

A

Ashaasri, B. (2009) Transformation of Polyphenols in Fruits and its Waste – Wine from Cashew Apple and Coffee Pulp. [Student Project Report]

B

Basappa, S. C. and Somashekar, D. and Renu, Agrawal and Suma, K. and Bharathi, K. (1997) Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.). International Journal of Food Sciences and Nutrition, 48 (5). 313-319, 23 ref..

Bhavya, H. T. (2009) Transformation of Polyphenols in Fruits during Fermentation – Wine from Passion Fruit. [Student Project Report]

D

Dharini, K.B. (2011) Antioxidant Activity of Home Made Fruit Wines Versus Monascus Purpureus Fermented Rice Wine. [Student Project Report]

E

Elizabeth, Pereira (2011) Bioactive Principles of Alcoholic Beverages. [Student Project Report] (Submitted)

G

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.

P

Patric, T. and Rama Rao, G. and Johar, D. S. (1963) Vinegar from coconut neera and coconut water. Indian Coconut Journal, 17 (1). pp. 19-24.

Prasad, M. S. and Subba Rao, M. S. (1976) Colorimetric determination of chloral hydrate in toddy. Journal of Food Science and Technology, India, 13 (6). 339-340, 4 ref..

S

Shamala, T.R and Sreekantiah, K.R (1988) Improved HPLC method for the determination of curcumin, Microbiological and biochemical studies on traditional Indian palm wine fermentation. Food-Microbiology, 5 (3). pp. 157-162. ISSN 0740-0020

Srinivasan, K. (2006) Biochemistry of alcohol: An overview. Beverage and Food World, 33 (1). pp. 48-52.

Subrahmanyan, V. and Johar, D. S. (1954) Some studies on preservation of neera. Bulletin of Central Food Technological Research Institute, 3. pp. 154-158.

V

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1983) Fractionation of wood phenolics and their use in brandy. Journal of Food Science and Technology, 20 (1). 16-18, 5 ref..

Vijayendra, S. V. N. and Rastogi, N. K. and Shamala, T. R. and Anil Kumar, P. K. (2007) Optimization of polyhydroxybutyrate production by Bacillus sp.CFR 256 with corn steep liquor as a nitrogen source. Indian Journal of Microbiology, 47. pp. 170-175.

This list was generated on Mon Nov 20 14:45:04 2017 IST.