Items where Subject is "600 Technology > 08 Food technology > 14 Physical properties > 01 Colours"
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Akshatha, Venugopalan and Giridhar, P. and Ravishankar, G. A. (2011) Morphological diversity in Bixa orellana L. and variations in annatto pigment yield. Journal of Horticultural Science and Biotechnology, 86 (4). pp. 319-324.
Akshatha , Venugopalan (2011) Differential expression analysis of genes involved in Bixin biosynthesis in Bixa orellana L. PhD thesis, University of Mysore.
Alok Kumar, Soni (2014) Removal of selected analytes using molecular imprinted polymer. [Student Project Report] (Submitted)
Amrutha, Ch. (2008) Studies on Natural Colorants from Microalgae and their Food Applications. [Student Project Report]
Annu Maria, Alexander (2010) Food application of Marigold Pigment. [Student Project Report]
Balaswamy, K. and Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2006) Stability of bixin in annatto oleoresin and dye powder during storage. LWT - Food Science and Technology, 39 (8). pp. 952-956. ISSN 0023-6438
Bhalerao, S. D. (1993) A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degree B). Journal of the Science of Food and Agriculture, 63 (1). 91-94, 9 ref..
Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.
Chandrasekhar, J. and Aduja, Naik and Raghavarao, K. S. M. S. (2014) Purification of anthocyanins from jamun (Syzygium cumini L.) employing adsorption. Separation and Purification Technology, 125. pp. 170-178.
Chandrasekhar, J. and Madhusudhan, M. C. and Raghavarao, K.S.M.S. (2012) Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing, 90. pp. 615-623.
Chandrasekhar, J. (2009) Extraction and Adsorption for the purification of anthocyanin pigments from red cabbage. [Student Project Report]
Chetan Nayak, A. (2010) Integrated Downstream Processing involving Biocompatible methods for Extraction, Purification and Concentration of Anthocyanin, a Natural Colourant. PhD thesis, University of Mysore.
Chetan Nayak, A. and Rastogi, N. K. (2013) Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology. Food Research International, 50. pp. 550-556.
Chetan Nayak, A. and Navin Rastogi, K. (2010) Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy. Separation and Purification Technology, 71 (2). pp. 144-151. ISSN 1383-5866
Chethana, S. and Chetan Nayak, A. and Raghavarao, K. S. M. S. (2007) Aqueous two phase extraction for purification and concentration of betalins. Journal of Food Engineering, 81 (4). pp. 679-687.
Chetan Nayak, A. and Srinivas, P. and Rastogi, Navin K. (2010) Characterisation of anthocyanins from Garcinia indica Choisy. Food Chemistry, 118 (3). pp. 719-724. ISSN 0308-8146 (In Press)
Das, D. P. and Siddappa, G. S. (1958) Stability of some synthetic colours in orange squash during storage. Indian Journal of Agricultural Science, 27. pp. 261-272.
Digvijay, Shinde (2013) Rose colour concentration using Forward osmosis. [Student Project Report] (Submitted)
Giridhar, P. and Parimalan, R. (2010) biotechnological perspective towards improvement of annatto color production for value addition – the influence of biotic elicitors. Asia Pacific Journal of Molecular Biology and Biotechnology ..., 18 (1). pp. 77-79.
Gopala Krishna, A. G. (1993) Isolation and identification of the causative factors responsible for color fixation in rice bran oil. Journal of the American Oil Chemists' Society, 70 (8). 785-788, 17 ref..
Gothwal, P. P. (1998) Browning in Milk and Milk Products — A Critical Review. Beverage and Food World, 25 (4). pp. 24-30.
Govindarajan, S. (1973) Fresh Meat Color. Critical Reviews in Food Science and Nutrition, 4 (1). pp. 117-140.
Imtiyaj Khan, Mohammad and Giridhar, P. (2014) Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice. LWT - Food Science and Technology, 58. pp. 649-657.
Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Chauhan, A. S. and Vijayendra, S. V. N. and Asha, M. R. and Giridhar, P. (2015) Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development. Journal of Food Science and Technology, 52 (3). pp. 1808-1813. ISSN 0022-1155
Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Giridhar, P. and Ravishankar, G. A. (2011) Berberine and lycopene profiling during the ontogeny of Tinospora cordifolia (Willd.) Miers ex Hook. F. & Thoms fruit. Current Science, 100 (8). pp. 1225-1231.
Jansi Prasanna Kumari, R and Kaniz, Fatima and Naufarah, Ms. and Prathiksha, M. (2008) Downstream processing of annatto pigment, A natural colorant for food applications. [Student Project Report]
Jasim, Ahmed and Shivhare, U. S. and Debnath, S. (2002) Colour degradation and rheology of green chilli puree during thermal processing. International Journal of Food Science and Technology, 37 (1). pp. 57-63.
Jyothirmayi, T. and Prabhakara Rao, P. G. and Prabhavathy Manda, Babu, and Satyanarayana, A. (2012) Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products. Journal of Scientific and Industrial Research, 71 (12). pp. 788-793.
Krishna Prasad, C. A. and Prabhakar, J. V. and Bhatnagar, H. C. (1970) Thin layer chromatography of water soluble food colours. Indian Food Packer, 24 (3). pp. 42-43.
Krishnamurthy, M. N. and Natarajan, C. P. (1973) Colour and its changes in chillies. Indian Food Packer, 27 (1). 39-44, 27 ref..
Krishnamurthy, M. N. and Padmabai, R. and Natarajan, C. P. and Kuppuswamy, S. (1975) Colour content of turmeric varieties and studies on its processing. Journal of Food Science and Technology, 12 (1). 12-14, 6 ref..
Lewis, Y. S. and Ravindranath, B. and Krishnamurthy, N. and Shivashankar, S. and Natarajan, C. P. (1977) Use of food colours in India. Indian Food Packer, 31 (5). pp. 23-29.
Madhava Naidu, M. and Sowbhagya, H. B. (2012) Technological Advances in Food Colours. Chemical Industry Digest. pp. 79-88.
Mahadeviah, M. and Sastry, L. V. L. and Siddappa, G. S. (1964) Pink discolouration in canned okra (Hibiscus esculentus). Indian Journal of Applied Chemistry, 27 (1). pp. 40-41.
Mahendranath, Gondi and Akshatha, Venugopalan and Parimalan, R. and Giridhar, P. and Ravishankar, G. A. (2011) Annatto pigment production in root cultures of Achiote (Bixa orellana L.). Plant Cell Tissue and Organ Culture, 106. pp. 517-522.
Manonmani, H. K. and Sreektaniah, K. R. (1984) Pigment production by a strain of Aspergillus sp. Journal of Food Science and Technology, 21 (4). 195-197, 10 ref..
Mathew, A. G. (1971) Formation of red colour on chewing areca nut with slaked lime. Journal of Food Science and Technology (Mysore), 8 (3). 140-142, 7 ref..
Mohamed Yahya, Khan (2006) Studies on Tissue Culture System for the Production of Food Colours from Beta Vulgaris L. PhD thesis, University of Mysore .
Mohammad, Imtiyaj Khan and Giridhar, P. (2014) The Berries of Santalum album L. as a New Source of Cyanidin-3-Glucoside and Chemical Profiling during Different Stages of Berry Development. Proceedings of National Academy of Sciences, 84 (3). pp. 689-694.
Narayan, M. S. and Naidu, K. A. and Ravishankar, G. A. and Srinivas, L. and Venkataraman, L. V. (1999) Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation. Prostaglandins Leukotrienes and Essential Fatty Acids, 60 (1). pp. 1-4. ISSN 0952-3278
Narayan, A. V. (2006) Two and three phase partitioning for purification and concentration of selected biomolecules and food colorants. PhD thesis, University of Mysore.
Navya, D. (2011) Extraction of colorants from marigold flower. [Student Project Report]
Nimisha, Girish (2013) Studies on Identification and Downstream processing of pigment from Basella rubra. [Student Project Report] (Submitted)
Parimalan, R. (2008) Micropropagation of Bixa orellana L. and regulation of annatto dye synthesis. PhD thesis, University of Mysore.
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..
Patil, Ganapathi and Madhusudhan, M. C. and Ravindra Babu, B. and Raghavarao, K. S. M. S. (2009) Extraction, dealcoholization and concentration of anthocyanin from red radish. Chemical Engineering and Processing: Process Intensification, 48 (1). pp. 364-369. ISSN 0255-2701
Pavitra, K. P. (2011) “Microwave and Sonication assisted extraction of pigments from marigold flower [tagetes erecta]. [Student Project Report]
Pooja, Nahar and Ruchi, Mirajkar (2006) Browning inhibition of iceberg lettuce. [Student Project Report]
Prabha, T. N. and Ravindranath, B. and Patwardhan, M. V. (1980) Anthocyanins of avocado (Persea americana) peel. Journal of Food Science and Technology, 17 (5). 241-242, 3 ref..
Prabhakara Rao, P. G. and Satyanarayana, A. and Balaswamy, K. and Jyothirmayi, T. (2007) Application of annatto dye formulation in bakery and extruded food products. Journal of Foodservice, 18. pp. 53-58.
Prahlada Rao, K. R. and Nagaraja, K. V. and Kapur, O. P. (1984) Changes in total dye content in synthetic and mango based beverages during storage. Indian Food Packer, 38 (4). 49-58, 7 ref..
Prithka, S. and Ruchita, Mathew and Saravana, Kumar (2008) Interaction of Polyketide pigments produced by Monascus purpureus with food components. [Student Project Report]
Pruthi, J. S. and Tandon, G. L. and Jain, N. L. and Natarajan, C. P. (1952) Ascorbic acid and colour changes in citrus fruit juices during processing. Journal of Scientific and Industrial Research, 11A. pp. 32-34.
Pushpa, S. Murthy and Manjunatha, M. R. and Sulochannama, G. and Madhava Naidu, M. (2012) Extraction, Characterization and Bioactivity of Coffee Anthocyanins. European Journal of Biological Sciences, 4 (1). pp. 13-19.
Ranganna, S. (1974) Pink Discolouration in Canned Fruits and Vegetables - Guava (Psidium Guajava Linn). Indian Food Packer, 28 (1). pp. 5-27. ISSN 0019-4808
Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. Lignosus prain). II. Chemical changes in leucoanthocyanidins during processing. Lebensmittel Wissenschaft und Technologie, 7. pp. 111-119. ISSN 0023-6438
Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. lignosus Prain). I. Processing factors contributing to discolouration. Lebensmittel Wissenschaft Technologie, 7 (2). 101-110, 25 ref..
Ranganna, S. and Setty, L. (1974) Nonenzymatic discoloration in dried cabbage. II. Red condensation product of dehydroascorbic acid and glycine ethyl ester. Journal of Agricultural and Food Chemistry, 22 (4). 719-722, 13 ref..
Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2006) Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice. Journal of Membrane Science, 272 (1-2). pp. 58-69. ISSN 0376-7388
Rehan, Ali (2008) Concentration of Anthocyanin from Kokum Extract using Osmotic Membrane Distillation (OMD). [Student Project Report]
Sachindra, N. M. and Mahendrakar, N. S. (2010) Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage. Journal of Food Science and Technology, 47 (1). pp. 77-83.
Sankaranayan, R. (1981) Food colours. Indian Food Packer, 35 (3). 25-29, 7 ref..
Sastry, L. V. L. and Sebastian, K. and Krishnaprasad, C. A. (1970) Estimation of total dye content of food colour preparations. Journal of Food Science and Technology, 7 (3). 132-34, 7 ref..
Satheesh Babu, S. and Mohandass, C. and Vijayaraj, A. S. and Mohan, A. Dhale (2015) Detoxification and color removal of Congo red by a novel Dietzia sp. (DTS26) - a microcosm approach. Ecotoxicology and Environmental Safety, 114. pp. 52-60.
Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Separation of synthetic food colours by chromatography and electrophoresis. Indian Journal of Technology, 3. pp. 332-334.
Sayanti, Gupta (2015) Recovery of Natural Colour from Flaxseed Hulls and Evaluation of its Bioactivities. [Student Project Report] (Submitted)
Sen, D. P. and Lahiry, N. L. (1962) Discolouration in salted and dried fish products. Food Science, 11. pp. 369-375.
Siddiq, M. and Lezzoni, A. and Khan, A. and Breen, P. and Sebolt, A. M. and Dolan, K. D. and Ravi, R. (2011) Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity. International Journal of Food Properties , 14 (2). pp. 471-480.
Socaciu, Carmen (2008) Food Colorants Chemical and Functional Properties. CRC Press, Florida.
Solomon, Keri (2013) Evaluation of Antioxidant Activity and Proximate Composition of Different Cultivars of Byadgi Chilli. [Student Project Report] (Submitted)
Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2004) Natural colorant from marigold - chemistry and technology. Food Reviews International, 20 (1). pp. 33-50.
Sowbhagya, H. B. and Chitra, V. N. (2010) Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials. Critical Reviews in Food Science and Nutrition, 50. pp. 146-161.
Sreedevi, V.R. (2008) Stability Studies of Annatto Pigment in Food Formulations. [Student Project Report]
Sreejith, K. S. (2016) Anthocyanin and Flavonoids extraction and their use in food products. [Student Project Report] (Submitted)
Sruthi Rose, Thomas (2013) Natural Colourants Extraction and Characterisation from Oilseeds. [Student Project Report] (Submitted)
Subramanyam, H. and Sebastian, K. (1970) Effect of succinic acid 2,2-dimethylhydrazide on carotene development in 'Alphonso' mango. HortScience, 5 (3). 160-161, 7 ref..
Thirukumar, T. (2005) Biological Applications Of Polyketides From Monascus Purpureus. [Student Project Report]
Vanajakshi, V. (2006) Polyketide Production by Monascus purpureus. Masters thesis, University of Mysore.