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Items where Subject is "600 Technology > 07 Beverage Technology > 03 Cocoa"

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Article

Lewis, Y. S. and Shivashankar, S. and Nambudiri, E. S. and Natarajan, C. P. (1980) Quality control of cocoa products. Indian Food Packer, 34 (1). 29-34, 5 ref..

Malini, E. and Pura Naik, J. and Shivashankar, S. and Nambudiri, E. S. (1987) Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans. Journal of Food Science and Technology, 24 (2). pp. 96-97. ISSN 0022-1155

Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.

Pura Naik, J. (2001) Improved High-Performance Liquid Chromatography Method to Determine Theobromine and Caffeine in Cocoa and Cocoa Products. Journal of Agricultural and Food Chemistry, 49. pp. 3579-3583. ISSN 0021-8561

Pushpa, S. Murthy and Sneha, H. P. and Janardhan, P. and Kusumotoc, Ken-Ichi (2020) Amelioration of cocoa organoleptics using A.oryzae cysteine proteases. LWT - Food Science and Technology, 120. pp. 1-9. ISSN 0023-6438

Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.

Saravana Babu, Chidambaram and Abid, Bhat and Bipul, Ray and Mani, Sugumar and Muthukumar, S. P. and Manivasagam, Thamilarasan (2018) Cocoa beans improve mitochondrial biogenesis via PPAR╬│/PGC1╬▒ dependent signalling pathway in MPP+ intoxicated human neuroblastoma cells (SHSY5Y). Nutritional Neuroscience. pp. 1-10.

Shivashankar, S. and Balachandran, C. and Lewis, Y. S. and Natarajan, C. P. (1978) Determination of theobromine in cocoa products. Journal of Food Science and Technology, India, 15 (4). 153-154, 4 ref..

Yallappa, B. S. and Sandhya, M. V. S. and Rastogi, N. K. and Pushpa, S. Murthy (2019) Starter consortia for on-farm cocoa fermentation and their quality attributes. Preparative Biochemistry and Biotechnology, 50 (3). pp. 272-280. ISSN 1082-6068

Yallappa, S. and Sandhya, V. M. and Jagan Mohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2018) Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles. Food Biotechnology, 32 (4). pp. 257-272.

Thesis

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

Satyanarayana, K. V. (2005) Cloning and Characterization Of N-Methyltransferase Gene associated with Caffeine Biosynthesis in Coffee. PhD thesis, University of Mysore.

Student Project Report

Monisha, R. (2012) Evaluation of ready-to-eat cocoa based functional spreads. [Student Project Report] (Submitted)

Ms., Santoshi (2019) Development of Instant Choco-Rava-Idli mix for Children. [Student Project Report] (Submitted)

Sandipa, Sarkar (2015) Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa enriched biscuits. [Student Project Report] (Submitted)

Sharma, Sanjeev Kumar (2007) Preparation of Value Added Products from Cocoa. [Student Project Report]

This list was generated on Mon Mar 8 10:26:26 2021 IST.