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Items where Subject is "600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation"

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Number of items at this level: 90.

A

Abhisek, Mahapatra (2011) Characterization of Traditional Sweet “Kajjaya” by Sensory and Instrumental Techniques. [Student Project Report] (Submitted)

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1982) Odorous compounds of asafetida. VII. Isolation and identification. Indian Food Packer, 36 (5). 65-76, 38 ref..

Ajay Kumar, B. (2010) Psychometric Studies on Intensive Sweeteners. [Student Project Report]

AnanthaKrishna, S. M. and Dhanaraj, S. and Ramakrishnarajan, M. G. and Govindarajan, V. S. (1983) Instrumental quality measures: development, standardization and their correlation to the sensory attributes in apple. Journal of Food Science and Technology, 20 (2). 57-62, 14 ref..

Anupama, D. and Bhat, K.K. and Sapna, V.K. (2002) Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36. pp. 183-191.

Anupama, Kamath and Ravi, R. and Rajalakshmi, D. (1999) Sensory profiling and positioning of commercial samples of milk powder. Journal of Sensory Studies, 14 (3). 303-319, 10 ref..

Aparna, A. R. and Rajalakshmi, D. (1999) Honey - its characteristics, sensory aspects, and applications. Food Reviews International, 15 (4). 455-471, 60 ref..

Asha, M. R. and Ravi, Ramaswamy and Swapna, Babu Rao Patil and Maya, Prakash (2014) Modified method for preparation of Halubai—an Indian traditional sweet. Journal of Food Science and Technology, 51 (4). pp. 743-749.

Asha, Singh (2006) Characterization of Aroma Development in Roasting of Peanut. [Student Project Report]

Ayyappan, Appukuttan Aachary and Gobinath, Duraiswamy and Prapulla, S. G. (2011) Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume-based Indian traditional food. International Journal of Food Science and Technology, 46. pp. 1346-1355.

B

Bajaj, Shivani and Asna, Urooj and Prabhasankar, P. (2006) Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits. International Journal of Food Properties, 9. pp. 691-700. ISSN 1094-2912

Berry, S. K. and Sehgal, R. C. and Beerh, O. P. and Keshava, N. (1999) Ready-to-use gravy for vegetable curry preparation, preservation and storage. Journal of Food Science and Technology, 36 (2). 109-113, 4 ref.. ISSN 0022-1155

Berry, S. K. and Sehgal, R. C. and Kalra, C. L. (1999) Comparative oil uptake by potato chips during frying under different conditions. Journal of Food Science and Technology, 36 (6). 519-521, 15 ref.. ISSN 0022-1155

Bharath Kumar, S. (2007) Optimization of Fruit Punch by Using Mixture Design. [Student Project Report]

Bharath Kumar, S. and Ravi, R. and Saraswathi, G. (2010) Optimization of Fruit Punch Using Mixture Design. Journal of Food Science, 75 (1). S1-S7.

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2013) Sensory Characteristics of Zinc Fortified Millet Products. International Journal of Food Properties, 16. pp. 983-994.

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2011) Sensory acceptability of iron-fortified millet products. International Journal of Food Sciences and Nutrition, 62 (6). pp. 651-659.

Bijili Sanjay, A.N. (2006) Evaluation Of Weaning Food Formulations. [Student Project Report]

D

Dattatreya, Anupama and Maya, Prakash and Bhat, K.K. (2004) Sensory Flavor Profiling and Mapping of Market Samples Of Cumin (Cuminum Cyminum). Journal of Food Quality, 27. pp. 264-273.

Dattatreya, B. S. and Anupuma, Kamath and Bhat, K. K. (2002) Developments and challenges in flavor perception and measurement - a review. Food Reviews International, 18 (2-3). 223-242, 118 ref..

Dhanaraj, S. and Ananthakrishna, S. M. and Govindarajan, V. S. (1980) Apple quality: development of descriptive quality profile for objective sensory evaluation. Journal of Food Quality, 4 (2). 83-100, 17 ref..

E

Edwin, James and Meka Shivanand, Yashasvi (2009) Automation of Sensory Booth Systems. [Student Project Report]

Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.

F

Full, N. A. and Yella Reddy, S. and Dimick, P. S. and Ziegler, G. R. (1996) Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5). pp. 1068-1072.

G

Geresh, M. and Pon Kumaresh, P. and Veerappan, K. (2007) Studies on the Extractibility of Anthocyanin from Grape Skin. [Student Project Report]

Govindarajan, V. S. and Rajalakshmi, D. (1980) Sensory evaluation in quality control of foods. Journal of Food Science and Technology, 17 (1/2). pp. 104-105.

Govindarajan, V. S. (1973) Evaluation of spices and oleoresins. Journal of Plantation Crops, 1. pp. 195-199.

Govindarajan, V. S. (1979) Sensory evaluation in quality control of processed foods. Indian Food Packer, 33 (6). 58-66, 17 ref..

Govindarajan, V. S. (1971) Sensory evaluation of foods. Indian Food Packer, 25 (5). pp. 46-54.

Govindarajan, V. S. and Dhanaraj, S. and Subramanyam, L. and Sastri, B. N. (1971) Sensory quality evaluation of papads: quality profile technique and development of a composite scoring scale. Indian Journal of Nutrition and Dietetics, 8 (5). 249-259, 8 ref..

Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91.

Govindarajan, V. S. and Shanthi, Narasimhan. and Dhanaraj, S. (1977) Evaluation of spices and oleoresins. II. Pungency of Capsicum by Scoville heat units - a standardized procedure. Journal of Food Science and Technology, 14 (1). 28-34, 20 ref..

H

Hameeda Banu, N.Itagi and Vasudeva, Singh and Indiramma, A. R. and Maya, Prakash (2013) Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies. Journal of Food Science and Technology, 50 (5). pp. 879-889. ISSN 0022-1155

Hemalatha, M. S. and Prasada Rao, U. J. S. and Leelavathi, K. and Salimath, P. V. (2010) Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati. LWT - Food Science and Technology, 43 (9). pp. 1394-1402.

Hirannaiah, B. V. and Bhashyam, M. K. and Ali, S. Z. (2001) An improved cooking quality test for Basmati rice. Journal of Food Science and Technology, 38 (2). 116-119, 22 ref..

I

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

Indrani, D. and Venkateswara Rao, G. (2001) Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology. International Journal of Food Science and Technology, 36 (2). 189-197, 16 ref..

J

Jagadish, R. S. and Baldev, Raj and Asha, M. R. (2009) Blending of Low-Density Polyethylene with Vanillin for Improved Barrier and aroma-releasing Properties in Food Packaging. Journal of Applied Polymer Science, 113. pp. 3732-3741.

K

Krishna, Murthy and Chandrasekhara, N. (1974) A colour reaction for assessing rancidity in coconuts. Journal of Food Science and Technology, India, 11 (5). 238-239, 5 ref..

KrishnaSwamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. and Yunus Ahmed, S. (1968) Shelf-life and sensory evaluation of fish sausage manufactured on a pilot plant scale. Journal of Food Science and Technology (Mysore), 5 (4). pp. 186-189.

L

Latheesh, P. (2010) Micropropagation of Stevia Plant and Sensorial Properties of Recovered Stevioside. [Student Project Report]

M

Madhava Naidu, M. and Sujith Kumar, P. V. and Shyamala, B. N. and Sulochanamma, G. (2012) Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes. Food and Bioprocess Technology, 5. pp. 527-532.

Mahendar Singh, Jakhar (2009) Research and Potential Application of Electronic Nose and Tongue Technology in Food Industry. Masters thesis, University of Mysore.

Mahendar Singh, Jakhar (2010) Characterizing Flavor Profile of Selected Coffee Blends by Multivariate Analysis. [Student Project Report]

Mahendar Singh, Jakhar (2010) Characterizing Flavor Profile of selected Coffee Blends by Multivariate Analysis. [Student Project Report]

Major Aditya, Jamwal (2010) Whole Egg Paneer. [Student Project Report]

Mamatha, B. S. and Prakash, M. and Nagarajan, S. and Bhat, K. K. (2008) Evaluation of the Flavor Quality of Pepper (Piper Nigrum L.) Cultivars by Gc–Ms, Electronic Nose and Sensory Analysis Techniques. Journal of Sensory Studies, 23. pp. 498-513.

Manan, J. K. and Kulkarni, S. G. and Bisht, H. C. and Shukla, I. C. (1998) Preparation, packaging and storage of amaranthus seed-based traditional sweetmeats. Journal of Food Science and Technology, 35 (2). 160-163, 8 ref.. ISSN 0022-1155

Manasa, S. (2012) Characterisation of Volatile Compounds from Different Wheat Flours. [Student Project Report] (Submitted)

Masina, Teja (2007) Development of Electronic Nose for Food Analysis. [Student Project Report]

Maya, Prakash and Anupama, D. and Bhat, K. K. (2003) Sensory flavor profiling and mapping of regional varieties of coriander (Coriandrum sativum L.). Journal of Sensory Studies, 18 (5). pp. 409-422.

Menezes, Primrose Deepti S. (2007) Study on Sensory Attributes and Shelf Life of Indian Traditional Sweets-Doodh Peda. [Student Project Report]

Misra, B. D. and Pruthi, J. S. (1963) Studies on the physico-chemical evaluation of flavour and colour of curry powders and other spice mixtures. Spices Bulletin, 3 (1-2). pp. 5-10.

Mohammad, I. Khan and Asha, M. R. and Bhat, K. K. and Sakina, Khatoon (2011) Studies on Chemical and Sensory Parameters of Coconut Oil and its Olein Blends with Sesame Oil and Palmolein during Wheat Flour-Based Product Frying. Journal of Food Science and Technology, 48 (2). pp. 175-182.

Ms., Akshitha (2010) Sensory Profiling and Positioning of Market Samples of Chocolates. [Student Project Report]

N

Narasimhan, S. and Vasanth Kumar, A K and Ravi, R. and Chand, N (1999) Optimization of Kreis test for edible oils. Journal of Food Lipids, 6 (2). 107-115; 5 ref..

Narasimhan, Shanthi and Sarvamangala, G. K. and Vasanth Kumar, A. K. and Nagin, Chand and Rajalakshmi, D. (1994) Kinetics of the Kreis test through response surface methodology. Journal of the American Oil Chemists' Society, 71 (11). 1267-1271, 15 ref..

Natarajan, C. P. and Mani, G. S. and Bhatia, D. S. (1954) Volatile value of Indian coffee and coffee substitutes. Bulletin of Central Food Technological Research Institute, 3 (12). pp. 307-309.

P

Parul, Singh (2014) Studies on Ashwagandha and its Uses in Food Formulations. [Student Project Report] (Submitted)

Prakash, M. and Ravi, R. and Bhat, K. K. (2001) Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils. Journal of Food Lipids, 8 (3). 163-177, 22 ref..

Prakash, M. and Ravi, R. and Sarvamangala, G. K. and Rajalakshmi, D. (2000) Sensory profiling and product positioning of roasted and ground (brew) coffee and soluble (instant) coffee with and without added flavor. Journal of Sensory Studies, 15 (1). 101-117, 10 ref..

R

Raghuveer, K. G. and Ananthakrishna, S. M. (1980) Piperine and related compounds in pepper. I. Search for minor components. Journal of Food Science and Technology, 17 (6). 268-272, 11 ref..

Raghuveer, K. G. and Govindarajan, V. S. (1978) Evaluation of spices and oleoresins. VII. Gas chromatographic examination of gingerol, shogaol and related compounds in ginger. Journal of Food Quality, 2 (1). 41-54, 9 ref..

Rajalakshmi, D. and Dhanaraj, S. and Nagin, Chand. and Govindarajan, V. S. (1987) Descriptive quality analysis of mutton. Journal of Sensory Studies, 2 (2). 93-118, 27 ref..

Ramasamy, Ravi. and Maya, Prakash. and Keshava Bhat, K. (2007) Aroma characterization of coriander (Coriandrum sativum L.) oil samples. European Food Research and Technology, 225 (3-4). 367-374 ; 26 ref..

Ramteke, R. S. and Dhanaraj, S. and Eipeson, W. E. (1991) Sensory quality studies on mango aroma concentrate during storage. Journal of Sensory Studies, 6 (3). 193-203 ; 17 ref..

Ramteke, R. S. and Gurudutt, K. N. and Eipeson, W. E. (1993) Studies on the Changes in the Volatile Aroma Composition of Alphonso Mango Pulp as Affected by Aroma Recovery Process. Journal of Food Science and Technology (India), 30 (1). pp. 48-49.

Ramya, D.N.L (2010) Sensory Perception of Intensive Sweeteners. [Student Project Report]

Rati, Verma (2012) Descriptive Sensory Profiling and Electronic Finger Printing of Selected Beverages. [Student Project Report]

Ravi, R. and Maya, Prakash and Bhat, K. K. (2013) Characterization of Aroma Active Compounds of Cumin (Cuminum Cyminum L.) by Gc-Ms, E-Nose, and Sensory Techniques. International Journal of Food Properties, 16. pp. 1048-1058. ISSN 1094-2912

Ravi, R. and Maya, Prakash. and Rajalakshmi, D. (2002) Relationship between sensory and texture measurement of jamun and positioning of jamun samples. Journal of Sensory Studies, 17 (1). 29-41, 13 ref..

Renuka, B. and Kulkarni, S. G. and Vijayanand, P. and Prapulla, S. G. (2009) Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT - Food Science and Technology, 42 (5). pp. 1031-1033. ISSN 0023-6438

Renuka, B. and Prakash, M. and Prapulla, S.G. (2010) Fructooligosaccharides Based Low Calorie Gulab Jamun: Studies On The Texture, Microstructure and Sensory Attributes. Journal of Texture Studies, 41. pp. 594-610.

Richa, Mishra (2014) Flavour Perception of High Intensity Sweeteners and Their Mixture. [Student Project Report] (Submitted)

Rolly, Srivastava (2006) Role of Food Matrices in Sensory Perception of Flavor Compounds. [Student Project Report]

S

Selvaraj, A. and Haridas Rao, P. (1996) Factors influencing the quality of cake doughnut. Journal of Food Science and Technology, 33 (1). 41-46, 12 ref.. ISSN 0022-1155

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P (1981) Titrimetric determination of total aldehydes in cinnamon bark and leaf oils using chloramine-T reagent. Journal of Food Quality, 4 (1). 35-41, 13 ref..

Shanthi, Narasimhan. and Nagin, Chand. and Rajalakshmi, D. (1992) Saffron: Quality evaluation by sensory profile and gas chromatography. Journal of Food Quality, 15 (4). pp. 303-314.

Shanthi, Narasimhan. and Nagin, Chand. and Rajalakshmi, D. and Indiramma, A. R. (1990) Quality of powdered black pepper (Piper nigrum L.) during storage. I. Sensory and physicochemical analyses. Journal of Sensory Studies, 4 (4). 229-240 ; 11 ref..

Sheetal, Gupta and Crassina, A. Shimray and Venkateswara Rao, G. (2012) Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour. International Jurnal of Food Sciences and Nutrition, 63 (4). pp. 411-420. ISSN 0963-7486

Shewalkar Sharadchandra, Vasantrao (2007) Quantitative Tests in Sensory Analysis. [Student Project Report]

Shipra, Tiwari and Ravi, R. and Suvendu, Bhattacharya (2012) Dehumidifier Assisted Drying of a Model Fruit Pulp-Based Gel and Sensory Attributes. Journal of Food Science, 77 (7). s263-s273.

Sikha, Gopinath (2010) Sensory Profiling and Positioning of Market Samples of Potato Chips. [Student Project Report]

Sonika , Pandey (2012) Studies on Optimization of Traditional Indian Savoury Snacks (Namkeen). [Student Project Report] (Submitted)

Sri Rama Chaitanya, Manyam (2011) Effect of ingredients on high sugar and high fat snack food. Masters thesis, University of Mysore.

Sri Rama Chaitanya, Manyam (2010) Texture Measurement of Foods Different Approaches and Principles. Masters thesis, University of Mysore.

Sujith Kumar, P. V. and Shabana, Basheer and Ravi, R. and Thakur, M. S. (2011) Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols. Journal of Food Science and Technology, 48 (4). pp. 440-446.

Sukumar, Debnath and Maya, Prakash and Lokesh, B. R. (2012) Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying. Food and Bioprocess Technology, 5 (5). pp. 1630-1641.

U

Usha, Dharmaraj and Ravi, R. (2014) Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana). Journal of Culinary Science and Technology,, 12 (3). pp. 215-228.

V

Vivek, K. (2011) Quality of Evaluation Extruded Snacks. [Student Project Report]

This list was generated on Wed Apr 26 14:40:24 2017 IST.