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Items where Subject is "600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine"

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Number of items at this level: 19.

A

Amit Kumar, Rai and Maya, Prakash and Anu Appaiah, K. A. (2010) Production of Garcinia wine: changes in biochemical parameters,organic acids and free sugars during fermentation of Garcinia must. International Journal of Food Science and Technology, 45. pp. 1330-1336.

Apurva, B.S (2008) Nutritional And Therapeutic Properties Of Phyllanthus Embilica (Amla) Wine. [Student Project Report]

B

Bhavya, P.K. (2013) Comparative Study of Wines from different grape varieties. Masters thesis, University of Mysore.

Bhavya, P.K. (2013) Investigation on the Changes in the Quality of Wine Produced from Local Varieties Of Grapes. [Student Project Report] (Submitted)

C

Chanukya, B. S. and Rastogi, N. K. (2013) Extraction of alcohol from wine and color extracts using liquid emulsion membrane. Separation and Purification Technology, 105. pp. 41-47.

D

Dhivya, B (2007) Nutritional and Therapeutic values of Ginger wine using different strains of Yeast. [Student Project Report]

G

Girish, M. P. (2008) Nutritional and Therapeutic properties of Garcinia gummi-gutti Wine. [Student Project Report]

M

Meera, Bhagat (2011) Studies on the wine prepared from Garcinia gummi-gutta. Masters thesis, University of Mysore.

Meera, Bhagat (2010) Fruit and Berry Wines and its Therapeutic Prospects. Masters thesis, University of Mysore.

P

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Changes in phenolics during storage of wine. Indian Food Packer, 32 (6). 24-25, 7 ref..

Patel, J. D. and Venkataramu, K. and Subba, Rao (1978) Colour stability of wine by sulphite salts. Indian Food Packer, 32 (6). 9-10, 4 ref..

Priyanka, Kethavarappu (2011) Biotransformation of polyphenols in the fermentation of Amla wine. [Student Project Report]

R

Rai, Amit Kumar (2007) Nutritional and Therapeutic properties of Garcinia wine. [Student Project Report]

S

Sandhya, B. (2011) Microbiological and Biotechnological Aspects of Wine Fermentation. [Student Project Report] (Submitted)

Shamala, T. R. and Prasad, M.S. (1995) Preliminary Studies on the Production of High and Low Viscosity Dextran by Leuconostoc spp. Process Biochemistry , 30 (3). pp. 237-241.

Shiwani, Raja Bundela (2016) Polyphenol Transformation during Fermentation in Banana Wine. [Student Project Report] (Submitted)

Sinjitha, S. Nambiar and VenuGopal, K. S. and Nandini, P. Shetty and Anu Appaiah, K. A. (2016) Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis. Journal of Food Science and Technology, 53 (5). pp. 2361-2371. ISSN 0022-1155

U

Usha Rani, M. and Udaya Sankar, K. and Anu Appaiah, K. A. (2011) Properties of Bacterial Cellulose Produced in Grape Medium by Native Isolate Gluconacetobacter Sp. Journal of Applied Polymer Science, 120. 2835–-2841 .

V

Varun, Gadodia (2016) Impact of Native Cultures on Table Grape Wine. [Student Project Report] (Submitted)

This list was generated on Tue Jun 27 15:55:46 2017 IST.