[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods"

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Creators | Item Type
Jump to: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | R | S | T | U | V | Y | Z
Number of items at this level: 551.

A

Ann Catherine, Archer (2011) Antibacterial Activity of Eugenol in Model Food Systems. [Student Project Report] (Submitted)

Aarti, Sundar (2015) Preparation and Incorporation of Green Coffee Bean Extract in Food Formulations. [Student Project Report] (Submitted)

Aasay, N. (2018) Investigation On Development And Quality Evaluation Of Processed Product From Matured Green Tomato) (Solanum Lycopersicum). [Student Project Report] (Submitted)

Abhijna, P. (2008) Biotechnological Approach for the Processing and Product Development of Finger Millet. [Student Project Report]

Abhishek, M.S. and Sai Sachin, K.B. and Suyog, Y. (2009) Development of Biofunctional Components Rich Food Ingredients from Rice Bran. [Student Project Report]

Adegoke, G. O. and Vijaykumar, M. and Gopalakrishna, A. G. and Varadaraj, M. C. and Sambaiah, K. and Lokesh, B. R. (1998) Antioxidants and lipid oxidation in foods - a critical appraisal. Journal of Food Science and Technology, 35 (4). 283-298, 169 ref..

Aduja, Naik (2014) Bioprocessing of coconuts for value added product development. PhD thesis, University of Mysore.

Ahammed Fiyas, K. (2009) Studies on Development of value added Dehydrated Products from Mango Varieties Sindura, Mallika and Totapuri and other Fruit Pulps. [Student Project Report]

Ahmed, H.A (2006) Micronutrients In Cereal Based Products. [Student Project Report]

Ahmed, Hakim Asrar (2007) Evaluation of Methods for the Estimation of Water Soluble Vitamin (Thiamine) in Cereal Based Foods. [Student Project Report]

Ajeet, Kumar (2008) Development of Processed Products from Plum (Prunus Domestica L). [Student Project Report]

Akhila, Priya (2018) Development of High Fiber Instant Rava Idli Mix. [Student Project Report] (Submitted)

Akshitha, V. (2015) Prevalence of Bacillus cereus and Staphylococcus aureus in selected foods. [Student Project Report] (Submitted)

Alireza Sadeghi, M. and Bhagya, S. (2008) Quality Characterization of Pasta Enriched with Mustard Protein Isolate. Journal of Food Science, 73 (5). S229-S237.

Amit Kumar, Das (2016) Phytochemical composition and antioxidant properties of Indian maize genotypes with reference to the production of maize noodles. Doctoral thesis, Central Food Technological Research Institute.

Amitha Elizabeth, John (2018) Development Of Multigrain Rava Puttu Mix. [Student Project Report] (Submitted)

Amudha, Senthil and Mamatha, B. S. and Prema, Viswanath and Bhat, K. K. and Ravishankar, G. A. (2011) Studies on Development and Storage Stability of Instant Spice Adjunct Mix from Seaweed (Eucheuma). Journal of Food Science and Technology, 48 (6). pp. 712-717.

Anand, Prakash and Prabhudev, S. H. and Vijayalakshmi, M. R. and Maya, Prakash and Revathy, Baskaran (2016) Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53 (8). pp. 3175-3185. ISSN 0022-1155

Ananthachar, T. K. and Narasimha, H. V. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Improvement of the traditional process for rice flakes. Journal of Food Science and Technology, India, 19 (2). 47-50, 5 ref..

Anbarasi, Alice E (2016) Health Product Preparation From Opuntia Dilleni : Evaluation Of Safety And Bioactivity. [Student Project Report] (Submitted)

Anjana, Dhingra (1999) Development of Millets and Wheat Based Diabetic Foods. [Student Project Report]

Anjani Kumar, Tiwari (2009) Sensory Profiling and Positioning of Selected Commercial Sweet (Mysore Pak). [Student Project Report]

Anjum, Khanam and Kalpana, Platel (2016) Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same. Food Chemistry, 194. pp. 1293-1299.

Anjum, Khanam (2008) Bioavailability of Iron, Calcium and Zinc in Supplementary Food Formulations. [Student Project Report]

Ankita, Kataria (2016) Preparation of Ice Cream using native isolate of Bifidobacterium longum 815J. [Student Project Report] (Submitted)

Anto, A. and Kiran, B. V. and Jeevitha, G. C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

Anuja, Tripathi (2014) Development of Nutra Ragi Dosa Mix. [Student Project Report] (Submitted)

Anwesha, Sarkar and Purnima Kaul, Tiku (2014) Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup. Journal of Food Process Engineering, 37. pp. 299-307.

Aparna, Gupta (2018) Development of osmo-dried product from carrot (Daucus carota) and its storage stability. [Student Project Report] (Submitted)

Aratrika, Ray (2016) Extraction of Chlorogenic acid from Indian green coffee species and its application as value added product. [Student Project Report] (Submitted)

Archana, B.S. (2008) Effect of Food Matrix on Flavour Perception with Reference to Vanillin and Cardamom In Halwa. [Student Project Report]

Arpana, Anand (2016) Processing and Preservation of Tomato crush and development of value added products. [Student Project Report] (Submitted)

Arpitha, H. N. (2012) Effects of Soaking of Sorghum And Utilization in Ready Mix for Traditional Fermented Products. [Student Project Report] (Submitted)

Arul Selvi, A. and Sreenivas, M. A. and Manonmani, H. K. (2011) Enzyme-linked immunoassay for the detection of glyphosate in food samples using avian antibodies. Food and Agricultural Immunology, I. pp. 1-12.

Ashmita, Singh (2017) Roller milling of grains for the development of gluten free semolina and its product making properties. [Student Project Report] (Submitted)

Asrat, W. and Malleshi, N. G. (1996) Development of Weaning Foods based on Malted, Popped, and Roller-Dried Barley and Chickpea. Food and Nutrition Bulletin, 17 (2). pp. 169-176.

B

Balaswamy, K. and Galla Narsing, Rao and Prabhakara Rao, P. G. and Satyanarayana, A. (2018) Preparation of shelf stable sweet chutney from muskmelon (Cucumis melo). Beverage and Food World, 45 (8). pp. 35-38.

Balaswamy, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2012) Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri. Indian Journal of Traditional Knowledge, 11 (1). pp. 103-108.

Balaswamy, K. and Jyothirmayi, T. and Rao, D.G. (2004) Studies On Preparation Of Curry Leaf (Murraya Koenigii L.) Chutney Powder. Foodservice Research International, 14. pp. 175-187.

Baliga, B. R. and Madaiah, N. (1971) Preparation of mutton sausages. Journal of Food Science, 36 (4). 607-610, 15 ref..

Baliga, B. R. and Madaiah, N. (1970) Quality of sausage emulsion prepared from mutton. Journal of Food Science, 35 (4). 383-85, 15 ref..

Baliga, B. R. and Sripathy, N. V. and Iyengar, N. V. R. and Lahiry, N. L. (1960) Some observations on the preparation of meat extract, meat soup cubes and chicken essence. Proceedings of the Symposium on Proteins, Mysore, August. pp. 335-344.

Baskaran, V. and Narasimhamurthy, K. and Nagendra, R. and Lokesh, B. R. (1999) Assessment of protein quality of infant milk food formula supplemented with lactulose. Indian Journal of Experimental Biology, 37. pp. 1129-1131. ISSN 0019-5189

Baskaran, V. and Suvendu, Bhattacharya (2004) Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay. Plant Foods for Human Nutrition, 59. pp. 101-104.

Beerh, O. P. (1982) Detection of adulteration in tomato ketchup by histological characteristics and staining techniques. Indian Food Packer, 36 (2). pp. 28-34.

Beerh, O. P. and Siddappa, G. S. (1959) A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technology, 13 (7). pp. 414-418.

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

Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1957) Sodium content of foods and the planning of low sodium diets. Journal of Mysore Medical Association, 22 (2). pp. 1-9.

Bhagyashri, Chakrawarti (2014) Processing of amaranthus leaves for value addition and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Bharath Kumar, S. (2015) Modified Low Glycemic Index Ingredients in Wheat Based Food Processing. PhD thesis, University of Mysore.

Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.

Bharath Kumar, S. and Prabhasankar, P. (2017) Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization, 11. pp. 1174-1187.

Bharath Kumar, S. and Prabhasankar, P. (2017) Modified Low Glycemic Index Ingredients in Noodle Processing: Rheology and Microstructural Characteristics. Akademik Gıda, 15 (3). pp. 211-221.

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52 (3). pp. 1404-1413. ISSN 0022-1155

Bharthi, S. (2017) Extension of the Shelf Life of Value Added Products from Tomato. [Student Project Report] (Submitted)

Bhatia, B. S. and Nair, K. G. and Girdhari, Lal. (1961) Preparation of some compounded soup powders. Defence Science Journal, 11. pp. 15-19.

Bhatia, B. S. and Nair, K. G. and Girdhari, Lal. (1961) Proximate and mineral composition of some compounded soup powders. Defence Science Journal, 11. pp. 39-43.

Bhatia, B. S. and Nair, K. G. and Prabhakar, J. V. and Girdhari, Lal. (1961) Preparation of compounded soup powders from some deep fat fried vegetables. Defence Science Journal, 11 (1). pp. 20-22.

Bhatia, B. S. and Siddappa, G. S. (1956) Nutritive value of Indian preserves: proximate, mineral and vitamin composition. Bulletin of Central Food Technological Research Institute, 5 (10). pp. 238-240.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Black neck in tomato ketchup. Bulletin of Central Food Technological Research Institute, 5. p. 285.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part IV Jack Fruit Concentrate, Powder, Pulp, Toffee and Squash. Food. Packer, 10 (6). 11,12 -18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part VII: Dried Green Jack Fruit and Jack Pickle. Food Packer, 10 (9). pp. 13-14.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Frozen canned jack fruit and jack fruit jam. Indian Food Packer, 9 (9). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Part II. Jack fruit preserve, candy, chutney and dried bulbs. Indian Food Packer, 9 (11). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part III.Canned Jack Seeds in Brine,Tomato Sauce and Curry. Indian Food Packer, 10 (1). pp. 4-6.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part V. Dried jack seeds and flouer roasted nut and jack `papad' (papar). Indian Food Packer, 10 (7). p. 9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part VI. Canned green jack fruit in brine and in curry. Indian Food Packer, 10 (8). pp. 7-8.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Retention on ascorbic acid in tomato ketchup and guava jelly during storage. Food Science, 7. pp. 86-87.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.

Bhatia, D. S. (1961) Macaroni and related products. Reviews in Food Technology, 3. pp. 91-108.

Bhatia, D. S. (1951) Packaging in food industries. I. Packaging materials. Bulletin of Central Food Technological Research Institute, 1 (5). pp. 156-163.

Bhatia, D. S. and Bains, G. S. (1956) Substitute foods. Food Manufacture, 31. 376-380, 390.

Bhattacharya, K. R. and Ali, S. Z. (1976) A sedimentation test for pregalatinized rice products. Lebensmittel Wissenschaft Technologie, 9 (1). 36-37, 1 ref..

Bhavyashree, S.H. and Jamuna, Prakash and Kalpana, Platel and Srinivasan, K. (2009) Bioaccessibility of minerals from cereal-based composite meals and ready-to-eat foods. Journal of Food Science and Technology, 46 (5). pp. 431-435. ISSN 0022-1155

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.

Bhupendar, Singh and Mahadevaiah, B. and Balasubrahmanyam, N. and Shurpalekar, S. R. (1990) Studies on Ready-Mix for Kheer — Packaging and Storage in Flexible Pouches. Journal of Food Science and Technology, 27 (2). pp. 73-75.

Bhupendar, Singh and Shurpalekar, S. R. (1989) Studies on Ready-Mix for Kheer. Journal of Food Science and Technology, 26 (1). pp. 12-15.

Bhupender, Saini (2015) Physicochemical properties of intermediate moisture (IM) products from seabuckthorn (Hippophoe rhamnoides L). [Student Project Report] (Submitted)

Bhupender, Saini (2014) Recent Developments in Diversification and Innovation of New Products from Seabuckthorn (Hippophae Rhamnoides L.) Berries: An Overview. Masters thesis, University of Mysuru.

Bhushan, J. (2018) Effect of tomato and beetroot powder on the oxidation, colour and microbial activity of ketogenic chicken tikkies. [Student Project Report] (Submitted)

Bhutiani, R. C. (1952) A note on raw banana vermicelli. Bulletin of Central Food Technological Research Institute, 1. p. 124.

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

Binaya Bhusan, Sahu (2010) Application of Dielectric Heating in Food Processing. Masters thesis, University of Mysore.

Bineeta, Ghosh (2017) Effect of Barley Semolina on Physicochemical, Rheological and Instant Rava Idli making properties of Wheat Semolina. [Student Project Report] (Submitted)

C

Captain Umesh, Phalswal (2015) Development of papaya papad and its quality characteristics. [Student Project Report] (Submitted)

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions. Journal of Food Science and Technology, 46 (6). pp. 543-548.

Chandrasekhara, H. N. and Prasannappa, G. (1989) Supplementary Foods For Preschool Children Carbohydrate Absorption. Indian Journal of Nutrition and Dietetics, 26. pp. 12-14.

Chandrashekhara, M. R. (1972) Development of processed foods based on oilseed meals. Perspectives in Nutrition. pp. 85-88.

Chandrashekhara, M. R. and Krishnaiah, M. M. and Chandrashekar, H. N. and Shurpalekar, S. R. (1967) Preparative trials on roller dried weaning foods. Journal of Food Science and Technology, 4. pp. 115-119.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Roller dried infant food from buffalo milk--project costs. Research and Industry, 4. pp. 13-15.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Lahiry, N. L. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Production of malt extract project costs. Research and Industry, 4. pp. 189-191.

Chandrashekhara, M. R. and Shurpalekar, S. R. and Subba Rao, B. H. and Soma, Kurien. and Kantha, S. (1966) Development of infant foods based on soybean. Journal of Food Science and Technology (India), 3. pp. 94-97.

Chandrashekhara, M. R. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Studies on the nutritive value of balanced malt foods. Bulletin of Central Food Technological Research Institute, 6. pp. 1-3.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1955) The supplementary value of a nutritionally balanced malt food to poor rice diet. Bulletin of Central Food Technological Research Institute, 5. pp. 25-26.

Chatterjee, A. K. and Mehrotra, V. K. and Khabade, V. S. (1970) A study on curing and smoking of bacon from cross breed saddle back pigs. Indian Food Packer, 24 (4). 7-10, 15 ref..

Chattopadhyay, Sangeeta (2007) Sous Vide Processing and Refrigerated Processed Foods with Extended Shelf Life. [Student Project Report]

Chauhan, A. S. and Rekha, M. N. and Ramteke, R. S. and Eipeson, W. E. (2001) Preparation and quality evaluation of processed products from Seabuckthorn (Hippophae rhamnoides Lin.) berries. Beverage and Food World, 28 (3). pp. 31-34.

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2006) Effect of sugar substitutes on moisture sorption characteristics of laddu, an Indian traditional sweet. Journal of Food Science and Technology (India), 43 (6). pp. 634-638.

Chinnaswamy, R. and Unnikrishnan, K. R. and Bhattacharya, K. R. (1985) Rheological properties of certain processed rice products. Starch/Staerke, 37 (3). 99-103, 12 ref..

D

Daniel, V. A. and Desai, B. L. M. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1968) The nutritive value of humanized milk food based on buffalo milk and fortified with DL-methionine. Journal of Food Science, 33 (3). 331-34, 17 ref..

Daniel, V. A. and Subramanya Raj Urs, T. S. and Desai, B. L. M. and Venkat Rao, S. and Swaminathan, M. (1968) Supplementary value of edible coconut meal to poor Indian diets based on rice, ragi, wheat and sorghum. Journal of Nutrition and Dietetics, 5. pp. 104-109.

Darshan, N. M. (2017) Development of instant multigrain rava idli mix. [Student Project Report] (Submitted)

Dash, Swagatika (2009) Microbiological Study of Thermal Processed Laddu. [Student Project Report]

Date, W. B. and Bhatia, D. S. (1953) Dehydrated vegetable soups. Bulletin of Central Food Technological Research Institute, 3. p. 19.

Date, W. B. and Bhatia, D. S. (1953) Shelf-life of besan wadi - an Indian sweet. Bulletin of Central Food Technological Research Institute, 2. pp. 237-238.

Date, W. B. and Bhatia, D. S. and Subrahmanyan, V. (1955) Indian sweets. Problems in their preservation. Bulletin of Central Food Technological Research Institute, 4. pp. 257-260.

Debnath, Jaba and Martin, Asha and Gowda, Lalitha R. (2009) A polymerase chain reaction directed to detect wheat glutenin: Implications for gluten-free labelling. Food Research International, 42 (7). pp. 782-787. ISSN 0963-9969

Debnath, Biswajit (2006) Coating of Foods an Over view. [Student Project Report]

Deeksha, S. Shetty (2016) Bioaccessibility & Bioavailability of nutrients and minerals from processed product. Masters thesis, University of Mysuru.

Deepak, J. C. (2013) Influence of Certain Natural Antimicrobials on Few Food Borne Fungi Isolated from Ready to Eat and Ready to Cook Foods. [Student Project Report] (Submitted)

Deepika, H. (2011) Antibacterial activity of pepermint oil in model food system. [Student Project Report]

Deepthi, P. Pawar and Rashmi, M. Das and Modi, V. K. (2012) Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology, 49 (4). pp. 475-481. ISSN 0022-1155

Desikachar, H. S. R. (1980) Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies. Food and Nutrition Bulletin, 2 (4). pp. 21-23.

Desikachar, H. S. R. (1961) Efficient utilization of foodgrains and their by products. Proceedings of the Symposium on Food Needs and Resources, May. pp. 87-96.

Desikachar, H. S. R. (1965) Processed rice products: The present position and scope for development. Journal of Food Science and Technology (India), 2. pp. 124-125.

Devika, M. V. (2018) Development of Meat Based Ketogenic Food Products. [Student Project Report] (Submitted)

Devika, P. (2010) Development of Amla Fortified Processed Products and its Effect on the Quality Characteristics. [Student Project Report]

Dhanya, Shaji (2005) Enzyme liquefaction and development of novel value added products from Wood apple (Feronia elephantum)- an untapped forest resource. [Student Project Report]

Dharanya, E. K. (2017) Preparation of Sattu Mix and Its Quality Characteristics. [Student Project Report] (Submitted)

Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.

Divya, K. H. and Varadaraj, M. C. (2011) Prevalence of Very Low Numbers of Potential Pathogenic Isolates of Yersinia enterocolitica and Yersinia intermedia in Traditional Fast Foods of India. Indian Journal of Microbiology, 51 (4). pp. 461-468.

Doraiswamy, T. R. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part VI. Supplementary value to the diet of school children. Food Science, 10. pp. 393-397.

Doraiswamy, T. R. and Bhagavan, R. K. and Bains, G. S. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part V. Supplementary value to the diet of weaned infants and young children. Food Science, 10. pp. 389-393.

Doraiswamy, T. R. and Chandrashekhara, M. R. and Subba Rao, B. H. and Sankaran, A. N. and Swaminathan, M. (1964) The effect of supplementing the diets of undernourished weaned infants and preschool children with a spray dried protein food based on groundnut protein isolate and skim milk powder on their growth. Journal of Nutrition and Dietetics, 1. pp. 98-102.

Doraiswamy, T. R. and Chandrashekhara, M. R. and Swaminathan, M. and Siddappa, G. S. and Sankaran, A. N. and Subrahmanyan, V. (1961) Use of modified milk foods containing fruit pulp in infant feeding. 1. Effect of feeding milk foods containing mango or banana fruit pulp on the growth and general health of infants. Indian Journal of Pediatrics, 28. pp. 159-164.

Doraiswamy, T. R. and Haridas Rao, P. and Bains, G. S. (1968) Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni. Journal of Food Science and Technology, 5 (1). pp. 8-11.

Dr., Nasirullah and Pravin, Kumar and Rizwan, Shariff (2011) Development of nutraceutical carriers for functional food applications. Nutrition and Food Science, 41 (1). pp. 34-43.

Dr. Daryl, Thomas (2005) Technological Requisites By Indian Processed Food Industry For Successful Exports. Indian Food Packer, 69 (Mar-Ap). p. 69.

Duffny, V. (2018) Nutritional Composition and Organoleptic Evaluation of Soup Sticks Made from Composite Flours Of Millet and Wheat Flours. [Student Project Report] (Submitted)

E

Eipeson, W. E. and Ramteke, R. S. (2007) Utilization of By-Products of Fruit and Vegetable Processing. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Esther, Isidore (2017) Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus. [Student Project Report] (Submitted)

F

Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.

G

Gaurav Kumar, Pal and Bharath Kumar, S. and Prabhasankar, P. and Suresh, P. V. (2017) Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. Journal of Food Measurement and Characterization, 11. pp. 939-947.

Geethanjali, M. K. (2012) Convenient Product from Cereals and Pulses after Processing into Composite Flour. [Student Project Report] (Submitted)

George, Navomy (2011) Value added novel meat and fish products and meat and fish based ingredients: current status and future prospects. [Student Project Report] (Submitted)

Girdhari, Lal. and Das, D. P. (1956) Studies on jelly making from papaya fruit. Indian Journal of Horticulture, 13 (1). pp. 38-44.

Girdhari, Lal. and Jain, N. L. (1956) Mango cereal products. Research and Industry, 1. pp. 229-230.

Girdhari, Lal. and Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Suitability of different varieties of mangoes for the preparation of mango cereal flakes. Food Science, 9. pp. 121-123.

Girdhari, Lal. and Tandon, G. L. and Pruthi, J. S. (1952) Utilization of tender bamboo shoots as an article of food. Chemical Age, 6. pp. 110-114.

Giridhar, N. and Satyanarayana, A. and Joshi, G. J. (1996) Studies on preparation and storage of ginger-garlic paste. Indian Food Packer, 50 (2). pp. 13-21.

Gopa, Sarkar (2008) Shelf life extension of Indian traditional milk based and non milk based payasam. [Student Project Report]

Gopa, Sarkar (2008) Packaging of Indian Traditional Foods. [Student Project Report]

Gopalakrishna, A. G. and Gaurav, Raj and Ajit Singh, Bhatnagar and Prasanth Kumar, P. K. (2010) Coconut Oil: Chemistry, Production and Its Applications - A Review. Indian Coconut Journal. pp. 15-27.

Gopalakrishna Rao, N. (1963) Studies on the shelf-life of enriched tapioca macaroni products. Food Science, 12. pp. 40-42.

Gopalakrishna Rao, N. and Venkat Rao, S. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part III. Over-all growth promoting value. Food Science, 10. pp. 383-385.

Gothwal, P. P. and Shukla, I. C. (1995) Effect of Refined Wheat Flour (Maida) and Sugar on the Browning of Milk, Khoa and Khoa-based Sweets. Journal of Food Science and Technology, 32 (4). pp. 301-304.

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

Gowramma, R. V. and Radhakrishnaiah Setty, G. and Sastry, M. V. (1968) Studies on preparation and preservation of gojju. A traditional recipe. Indian Food Packer, 22 (6). pp. 12-15.

Gupta, P. K. (2008) Strategies for development and launch of new food products. Indian Food Industry, Jan-Feb. pp. 48-59.

Gururaja Rao, R. and Viraktamath, C. S. and Kuppuswamy, S. and Bhatia, B. S. and Iyengar, N. V. R. and Bhatia, D. S. (1964) Further studies on packaging and storage of some compounded soup powders. Defence Science Journal, 14. pp. 43-54.

Guttikar, M. N. and Panemangalore, M. and Doraiswamy, T. R. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1965) The metabolism of nitrogen, digestibility coefficient and biological value of the proteins and net protein utilization in children of a protein food based on a blend of groundnut, Bengal gram and Sesame Flours Fortified with Di-Methionine and Lysine. Journal of Nutrition and Dietetics, 2. pp. 113-118. (In Press)

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. II. Amino acid composition and nutritive value of the. Journal of Nutrition and Dietetics, 2. pp. 24-27.

H

Hameeda Banu, N. Itagi and Jayadeep, A. and Vasudeva, Singh (2012) Nutrients, Nutraceuticals and Bioactive Properties of Multi-Whole Grain Mix for Drink and Porridge. Journal of Nutritional Therapeutics, 1. pp. 161-171. ISSN ,

Hameeda Banu, N. Itagi and Vasudeva, Singh (2010) Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes. Trends in Carbohydrate Research, 2 (3). pp. 15-24.

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

Harish, Jelda (2009) Nutraceuticals in Cereal Milling Byproducts. Masters thesis, University of Mysore.

Harish Babu, B. (2017) Study on Natural Preservatives on Shelf Life Extension of Fish Fillet. [Student Project Report] (Submitted)

Harshali Arun, Redij (2017) Influence of Incorporation of Amaranth Seed coat Fraction on Cornflakes Characteristics. [Student Project Report] (Submitted)

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.

Hemavathy, J. and Prabhakar, J. V. (1973) Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage. Journal of Food Science and Technology, 10 (4). 156-160, 11 ref.. ISSN 0022-1155

Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2016) Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chemistry, 191. pp. 152-162.

I

Ibrahim, Ali (2011) The quality characteristics of fruit bar developed from papaya (Carica papaya L.) fruit, pretreated and stored at low temperature conditions. [Student Project Report]

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

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..

Irene, Mariam (2015) Development of Ready to Serve Beverage from Selected Fruits and Vegetables and Assessment of its Quality Parameters, Antioxidant Activity and Storage Stability. [Student Project Report] (Submitted)

Iyengar, J. R. and Kapur, N. S. (1960) Studies in non-enzymatic browning in foods-the mechanism of sugar-organic acid system. Food Science, 9 (4). pp. 124-126.

Iyengar, J. R. and Sen, D. P. (1965) Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck. Journal of Food Science and Technology, 2. pp. 55-57. ISSN 0022-1155

J

Jagannatha Rao, R. and Rathina Raj, K. and Yashoda, K. P. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52 (4). pp. 34-39.

Jaiba, Shahenaz (2017) Screening of Preservatives Such as Benzoic Acid and Sulphurdioxide in Different Food Products. [Student Project Report] (Submitted)

Jain, N. L. and Bhatia, B. S. and Anand, J. C. and Girdhari, Lal. (1951) Cashew apple products. Journal of Scientific and Industrial Research, 10A. pp. 209-210.

Jain, N. L. and Girdhari, Lal and Krishnamurthy, G. V. (1957) Further studies in the preparation and uses of mango cereal flakes. Indian Journal of Horticulture, 14 (3). pp. 1-7.

Jain, N. L. and Girdhari, Lal. (1954) Studies on the preparation of amla syrup. Bulletin of Central Food Technological Research Institute, 3. pp. 297-299.

Jamuna, Prakash and Ramanatham, G. (1995) Physico-chemical and Nutritional Traits of Rice Bran Protein Concentrate-based Weaning Foods. Journal of Food Science and Technology, 32 (5). pp. 395-399.

Jeenu, Jobi (2018) Formulation of Multi-dhal Dhokla Mix. [Student Project Report] (Submitted)

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

Jitender, Jangir (2017) Optimization and standardization of mead production from unifloral and multifloral honey. [Student Project Report] (Submitted)

John, P. J. and Balasubramanyam, N. and Narasimham, P. (1993) Effect of packaging, processing and storage conditions on the quality of raw jack fruit curry in flexible pouches. Journal of Food Processing and Preservation, 17 (2). 109-118, 9 ref..

Jyothirmayi, T. and Galla Narsing, Rao and Dubasi Govardhana, Rao (2006) Studies on instant raw tamarind chutney powder. Journal of Foodservice, 17. pp. 119-123.

K

Kadkol, S. B. (1957) Analysis of shati-food. Food Science, 6 (6). pp. 135-136.

Kale, G. T. (1954) Subsidiary foods for Mysore. Mysore Agricultural Calendar and Year Book. pp. 1-5.

Kalpana, Platel and Srinivasan, K. (2004) Food Processing to Deliver Superior Nutrition : A Role beyond Consumer Acceptance and Convenience. Indian Food Industry, 23. pp. 54-57.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2005) Uptake Of Sucrose Solution By Extruded Corn Balls And Effect On The Textural Characteristics. Journal of Food Process Engineering, 28 (2). pp. 154-165.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1957) Nutritive value of Indian multipurpose food. Food Science, 6 (4). pp. 80-83.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) Supplementary value of Indian multipurpose food to poor vegetarian diets based on Italian millet (Setaria italica) and little millet (Panicum miliare). Food Science, 6 (9). pp. 205-207.

Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1957) The effect of supplementary multipurpose food on the metabolism of nitrogen, calcium and phosphorus in undernourished children. Food Science, 6 (4). pp. 91-92.

Karuna, J. (2005) Time temperature indicators for shelf life studies. Masters thesis, University of Mysore.

Kaustubh, R. Bhide (2016) Cultivation of Spirulina and Formulation of Ready-To-Eat food product. [Student Project Report] (Submitted)

Korula, S. and Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Siddappa, G. S. (1960) Supplementary value of strained foods based on mango pulp to milk-cereal diet. Annals of Biochemistry and Experimental Medicine, 20. pp. 327-332.

Krishnamurthy, G. V. and Jain, N. L. and Girdhari, Lal. and Bhatia, B. S. (1961) Tomato cereal flakes - changes in some physical and chemical characteristics during preparation and storage. Food Science, 10. pp. 249-252.

Krishnamurthy, G. V. and Siddappa, G. S. (1965) Suitability of some varieties of mangoes grown in Andhra Pradesh for the preparation of mango cereal flakes. Journal of Food Science and Technology (India), 2 (2). pp. 58-59.

Krishnamurthy, K. and Indira, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the shelf-life of some sweets containing Indian multipurpose food. Food Science, 8 (9). pp. 312-314.

Krishnamurthy, K. and Ramakrishnan, T. N. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Studies on the nutritive value of composite protein foods based on blends of groundnuts, soyabean and sesame flours. Food Science, 9. pp. 86-88.

Krishnamurthy, K. and Seetha, Ganapathy. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Studies on the nutritive value of protein foods based on blends of groundnut, soyabean, Bengal gram (Cicer arietinum) and sesame flours. Food Science, 8. pp. 388-389.

Krishnamurthy, T. S. and Muthu, M. and Jayaram, M. and Majumder, S. K. (1983) Design, fabrication and performance testing of fumigation chamber for a processed food industry. Pest Management, 2 (3). pp. 7-9.

Krishnamurthy, T. S. and Muthu, M. and Shankaramurthy, K. N. and Muralidharan, N. and Majumder, S. K. (1985) A pre-fab modular fumigation chamber with a re-circulation device for food factories. Journal of Food Science and Technology, 22 (5). 313-317, 6 ref.. ISSN 0022-1155

Krishnaswamy, M. A. and Shantha, T. (1967) Preparation and composition of a tofu like product from groundnut. Journal of Food Science and Technology, 4. pp. 6-7.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Manufacture of ready-to-serve cook fish paste. Journal of Scientific and Industrial Research, 21D. pp. 303-304.

Krithika, Vasudevan (2017) Development of Value Added Products from Sweet Potato (Ipomoea Batatas). [Student Project Report] (Submitted)

Kumar, K. R. and Anandaswamy, B. (1982) Storage behaviour of a low cost food supplement in flexible consumer packages. Journal of Food Science and Technology, 19 (2). 81-83, 5 ref..

Kumar, K. R. (2003) Design and development of packages for traditional food products. Journal of Rural Technology, 1 (1). pp. 33-36.

Kumar, K. R. (2003) Packaging Requirements for Export of Food Products. Packaging Technology. pp. 10-13.

Kumar, K. R. (2003) Packaging materials and insect penetration. Packaging Technology, 12 (6). pp. 10-18.

Kumar, K. R. and Balasubrahmanyam, N. (1986) Moisture sorption and the applicability of the Brunauer-Emmett-Teller equation for some dry food products. Journal of Stored Products Research, 22 (4). 205-209, 18 ref..

Kumar, M. A. and Ramesh, M. N. and Nagaraja Rao, S. (2001) Retrofitting of a vertical retort for on-line control of the sterilization process. Journal of Food Engineering, 47 (2). 89-96, 14 ref..

Kumar, K. R. and Mahadevaiah, B. and Balasubramanyam, N. (1974) Package design for moisture sensitive product - vermicelli. Journal of Food Science and Technology, India, 11 (4). 186-188, 6 ref..

Kumari, Neha (2017) Amelioration of acrylamide absorption by polyphenols. [Student Project Report] (Submitted)

Kumari, Neha (2016) Chemistry, occurrence and toxicity of Acrylamide. Masters thesis, University of Mysuru.

Kuppuswamy, S. and Bhatia, B. S. and Gururaja Rao, R. and Bhatia, D. S. (1963) Dehydration of cooked rice and dhal. Food Science, 12 (2). pp. 37-39.

Kuppuswamy, S. and Kantha, Joseph. and Narayana Rao, M. and Rama Rao, G. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) Supplementary value of Indian multipurpose food to poor vegetarian diets based on different cereals and millets. Food Science, 6. pp. 84-86.

Kuppuswamy, S. and Kantha, Joseph. and Narayana Rao, M. and Rama Rao, G. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) The nutritive value of the proteins of Indian multipurpose food. Food Science, 6 (4). pp. 86-89.

L

Lahiry, N. L. and Sen, D. P. (1960) Fish hydrolysates, pastes and sauces. Reviews in Food Technology, 2. pp. 14-28.

Livingstone, A. S. and Sandhu, J. S. and Malleshi, N. G. (1992) Microbiological evaluation of malted wheat, chickpea, and weaning food based on them. Journal of Tropical Pediatrics, 38 (2). pp. 74-7. ISSN 0142-6338

Lulla, B. S. and Iyengar, N. V. R. and Johar, D. S. (1954) Fermentation processes in food industries. Indian Food Packer, 8. pp. 7-9.

M

Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1977) Estimation of drained weight in canned meat curry. ISI Bulletin, 29 (8). 279-282, 5 ref..

Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1978) Estimation of drained weight of canned keema curry - an objective method. ISI Bulletin, 30 (5). pp. 184-185.

Mahadevaswamy, M. and Venkataraman, L. V. (1981) Microbial load in mass cultures of green algae Scenedesmus acutus and its processed powder. Journal of Biosciences, 3 (4). pp. 439-448.

Mahadeviah, M. (1984) Development of indigenous tinplate and tin free steel for processed food. Indian Food Packer, 38 (3). 34-42, 6 ref..

Mahadeviah, M. (1976) Internal corrosion of tinplate containers with food products. Indian Food Packer, 30 (2). 9-28, 176 ref..

Mahadeviah, M. (1976) Plastic containers for processed food products. Indian Food Packer, 30 (4). 35-46, 30 ref..

Mahadeviah, M. (1985) Recent developments in food packaging materials. Indian Food Industry, 4 (2). pp. 45-51.

Mahadeviah, M. and Anandaswamy, B. (1982) Development of indigenous packaging materials for processed food products. Indian Food Industry, 1 (1/2). 33-42, 13 ref..

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. and Shah, G. R. and Patwardhan, S. G. and Gosavi, A. N. (1979) Assessment of differential tinplate for canning processed food products. Indian Food Packer, 33 (1). 21-28, 2 ref..

Mahadeviah, M. and Siddappa, G. S. (1966) Recent investigations on corrosion of tin containers in canned food products. Indian Food Packer, 20 (5). pp. 14-17.

Mahadeviah, M. and Eipeson, W. E. and Balakrishnan, K. and Sastry, L. V. L. (1975) Application of polarisation technique for studying the corrosion behaviour of tinplate with some fruit products. Journal of Food Science and Technology, India, 12 (5). 234-237, 13 ref..

Mahesh, Babruwan kolhe (2014) Preparation of Malt Based Hydrolysate. [Student Project Report] (Submitted)

Maheswari, K. (2010) Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics. [Student Project Report]

Mahnaz, Kazemipoor (2010) Isolation and Characterization of Lactic Acid Bacteria for Probiotic Attributes and their Application in Food Products. [Student Project Report]

Major Aditya, Jamwal (2009) Egg and Egg Products. Masters thesis, University of Mysore.

Majumder, S. K. (1982) Non-toxic food protectants: comparative nutrition and physiology of pests in relation to the protection of processed foods. Food and Nutrition Bulletin, 4 (1). 26-32, 23 ref..

Majumder, S. K. and Godavari Bai, S. and Muthu, M. and Krishnamurthy, K. (1965) A paper chromatographic technique for screening volatile chemicals for their reactivity with the constituents of foods. Journal of Chromatography, 17. pp. 373-381.

Majumder, S. K. and Muthu, M. and Pingale, S. V. and Swaminathan, M. (1954) Control of microbial spoilage in foodstuffs with methyl bromide. Bulletin of Central Food Technological Research Institute, 3. pp. 269-271.

Malleshi, N. G. and Desikachar, H. S. R. (1982) Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). Journal of Food Science and Technology, 19 (5). 193-197, 22 ref..

Malleshi, N. G. and Daodu, M. A. and Chandrasekhar, A. (1989) Development of weaning food formulations based on malting and roller drying of sorghum and cowpea. International Journal of Food Science and Technology, 23 (6). 315-318, 18 ref..

Malleshi, N. G. and Desikachar, H. S. R. and Venkat Rao, S. (1986) Protein quality evaluation of a weaning food based on malted ragi and green gram. Qualitas Plantarum Plant Foods for Human Nutrition, 36 (3). 223-230, 19 ref..

Malleshi, N. G. (2002) Malting of finger millet and speciality foods based on the millet malt. Souvenir of ICFOST-2002. pp. 17-23.

Malleshi, N. G. and Balasubrahmanyam, N. and Indiramma, A. R. and Baldev, Raj. and Desikachar, H. S. R. (1989) Packaging and storage studies on malted ragi and green gram based weaning food. Journal of Food Science and Technology, 26 (2). 68-71, 12 ref..

Malleshi, N.G and Desikachar, H.S.R (1988) Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase. Journal of Food Science and Technology, 25 (1). pp. 1-3. ISSN 0022-1155

Mallikarjuna Reddy, G. (2012) Fruit based Intermediate Moisture Foods. Masters thesis, University of Mysore.

Manisha, Rawat (2015) Compatibility of egg powder – a functional ingredient in the development of egg sausages. [Student Project Report] (Submitted)

Manisha, Rawat (2014) Sausages: A texturized comminuted meat product. Masters thesis, University of Mysuru.

Manisha, Thakur (2017) Physicochemical characteristics of grits from germinated maize grains. [Student Project Report] (Submitted)

Manisha, Thakur (2016) Processing and Utilization of maize in Ready-To-Eat Products. Masters thesis, University of Mysuru.

Manju, Ms. (2006) Development Of Intermediate Moisture Foods (Imf) From Fruits And Vegetables: An Overview. [Student Project Report]

Math, R. G. and Velu, V. and Nagender, A. and Rao, D. G. (2004) Effect of frying conditions on moisture, fat, and density of papad. Journal of Food Engineering, 64 (4). pp. 429-434.

Mathur, P. B. and Kirpal Singh, K. (1952) Refrigerated preservation of perishable foods in India. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 295-298.

Mathur, P. B. and Kirpal Singh, K. and Kapur, N. S. (1953) Refrigerated preservation of seedlings mangoes. Indian Food Packer, 7 (4). pp. 7-11.

Mayengbam, Shyamchand Singh (2008) Development of Lycopene rich Products from Tomato. [Student Project Report]

Md.Fazal, Ahamad (2011) Impregnation in solid foods. [Student Project Report]

Meena, Kumari (2017) Content and Bioaccessibility of Trace Minerals- Copper, Manganese, and Chromium from Staple Indian Foods. Doctoral thesis, University of Mysuru.

Meetu, Pandey (2017) Retention and Degradation of Glucosinolates in Processed Vegetable Products. [Student Project Report] (Submitted)

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

Modi, V. K. (2013) CSIR-CFTRI develops Egg Paneer: A Texturised Shelf Stable Functional Food. Indian Food Packer, 67 (4). pp. 58-59. ISSN 0019-4808

Mohamed, Shahid. J. (2016) Standardization of Chia Seeds Milling and Development of Traditional Food Product(S) From Raw and Processed Seeds. [Student Project Report] (Submitted)

Monika, Bano (2016) Preparation of cereal based ready-to-eat weaning food. [Student Project Report] (Submitted)

Monisha, Arya (2016) Studies on the preparation of some food formulations using plant extracts rich in pigments and bioactives. [Student Project Report] (Submitted)

Mookerjee, K. K. and Tandon, G. L. and Siddappa, G. S. (1963) Some typical fruit products from hard pears. Indian Food Packer, 17 (5). pp. 12-14.

Mookerji, K. K. and Bhat, A. V. and Satyavati, V. K. and Chitra Devi, A. K. (1969) Optimal harvest maturity for the economic and quality canning of pineapple slice and juice. Indian Food Packer, 23 (6). pp. 29-33.

Moorjani, M. N. (1980) Towards better quality fish, meat, poultry and processed products therefrom. Journal of Food Science and Technology, 17 (1/2). 49-54, 128 ref..

Mr, Tirupati (2017) Development of Low GI Atta and study of its chapathi making characteristics. [Student Project Report] (Submitted)

Mr, Vijaykumar (2016) Role of Plant Proteins and Gums In Meat Product Development. Masters thesis, University of Mysuru.

Mr., Himanshu (2015) Millets for health and wellness; and processed products. Masters thesis, University of Mysuru.

Mr., Karan (2015) Role of functional ingredients comminuted meat products. Masters thesis, University of Mysuru.

Mr., Lalthlamuana (2017) Development of methods for the stabilization of Diallyl disulfide (DADS) from garlic (Allium Sativum L.). [Student Project Report] (Submitted)

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Dhanaraj, S. and Patwardhan, M. V. (1988) Storage studies on canned strained baby foods based on carrot and green peas. Journal of Food Science and Technology, 25 (4). pp. 241-246. ISSN 0022-1155

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. I. Carrots. Journal of Food Science and Technology, 25 (3). pp. 137-141. ISSN 0022-1155

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. II. Green peas. Journal of Food Science and Technology, 25 (4). pp. 236-240. ISSN 0022-1155

Ms, Kalyani (2017) Noodles: A value added product from Tikhur (curcuma augustifolia Roxb.). [Student Project Report] (Submitted)

Ms, Salma (2018) Development of Restructured Ready to Eat (RTE) Product from Ripe Papaya. [Student Project Report] (Submitted)

Ms., Jaishree (2017) Microbiological Quality Analysis of Ice cream samples: Enumeration detection and antimicrobial susceptibility of food borne pathogens. [Student Project Report] (Submitted)

Muralidhar, Karanam (2016) Roller Semolina Milling of Barley and Its Effect on Upma Making Properties of Wheat Semolina. [Student Project Report] (Submitted)

Muthu, M. and Kashi, K. P. and Majumder, S. K. (1978) A simple method of determining the sorption affinity of foodstuffs to phosphine. Chemistry and Industry, 4. pp. 129-131.

Muthu, M. and Rangaswamy, J. R. and Vijayashankar, Y. N. (1976) Insecticidal doses of methyl iodide in foods and its residue. Journal of Food Science and Technology, India, 13 (1). 43-44, 7 ref..

Mythili, R. (2009) Microbiological Study of Thermal Processed Chapati. [Student Project Report]

N

Nagasri, Chekkabandi (2015) Value Added Products from Jackfruit Seeds. [Student Project Report] (Submitted)

Nagendra, R. and Mahadevamma, L. and Baskaran, V. and Venkat Rao, S. (1995) Shelf-life of spray-dried infant formula supplemented with lactulose. Journal of Food Processing and Preservation, 19 (4). 303-315, 31 ref..

Nagin, Chand. (1986) Textural classification of foods based on Warner-Bratzler shear. Journal of Food Science and Technology, 23 (1). 49-54, 15 ref..

Namitha, K. K. (2015) Biotechnological approaches for the enhancement of  -carotene in tomato (Lycopersicon esculentum) fruits and its use in preparation of processed product. Doctoral thesis, Central Food Technological Research Institute.

Namrata, Dwivedi (2014) Development of nutritious fruit bars and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Nancy, Tyagi (2016) Development of Flavoured Quinoa Milk and Quinoa-Badam Drink Mix. [Student Project Report] (Submitted)

Nandita, Makharia (2008) Nutrition Labeling of Traditional Convenience Foods – A Model Study. [Student Project Report]

Narasimha Rao, D. (1997) Intermediate moisture foods based on meats - a review. Food Reviews International, 13 (4). 519-551, 91 ref..

Narasimhan, K. S. (1996) New approaches for Control of Insects in Food Industries and Packaged Foods. Pest Management. pp. 24-26. ISSN 1526-498X

Narayana Rao, M. and Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1958) Manufacture of malt and malt products. Food Science, 7 (3). pp. 57-61.

Narayana Rao, M. and Kantha, Joseph and Rajagopalan, R. and Swaminathan, M. (1960) Studies on the nutritive value of processed protein foods based on oilseed meals fortified with vitamins and minerals. Proceedings of the Symposium on Proteins, Mysore, August. pp. 276-285.

Narayana Rao, M. and Kantha, Joseph and Swaminathan, M. and Subramanyan, V. (1960) Development of precooked balanced protein food suitable for weaned infants. Proceedings of the Symposium on Proteins, Mysore, August. pp. 286-289.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Parpia, H. A. B. (1965) Studies on a vegetable protein mixture based on peanut and soy flours. Journal of American Oil Chemists' Society, 42. pp. 658-661.

Narayana Rao, M. and Swaminathan, M. (1955) Monosodium glutamate - a versatile seasoning and flavouring agent for processed foods. Bulletin of Central Food Technological Research Institute, 4. pp. 137-139.

Narayana Rao, M. and Swaminathan, M. (1960) Processed protein foods of vegetable origin. Annual Reviews in Food Technology, 1. pp. 73-99.

Narayanan, K. M. and Rajasekharan, N. and Kapur, N. S. and Bains, G. S. and Bhatia, D. S. (1960) Effect of processing and cooking on the nutritive value of "nutro" macaroni (Protein-enriched macaroni). Food Science, 9. pp. 159-162.

Narayanaswamy, D. and Daniel, V. A. and Kurien, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1974) Supplementary value of protein enriched cereal foods containing varying amounts of proteins to poor rice and ragi diets. Indian Journal of Nutrition and Dietetics, 11 (2). 72-76, 8 ref..

Narayanaswamy, D. and Daniel, V. A. and Soma, Kurien. and Swaminathan, M. and Parpia, H. A. B. (1973) The nutritive value of protein enriched cereal foods based on wheat, soybean and peanut flours and containing varying amounts of proteins. Nutrition Reports International, 7. pp. 111-118.

Narayanaswamy, D. and Soma, Kurien. and Daniel, V. A. and Swaminathan, M. and Parpia, H. A. B. (1972) Improvement of poor wheat and kaffir corn (Sorghum vulgare diets by supplementation with a low cost protein food (Bal-Ahar) based on a blend of wheat, peanut and soyabean flours. Nutrition Reports International, 6. pp. 157-164.

Narayanaswamy, D. and Soma, Kurien. and Daniel, V. A. and Swaminathan, M. and Parpia, H. A. B. (1971) Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor Indian diets based on wheat and kaffir corn. Indian Journal of Nutrition and Dietetics, 8. pp. 309-314.

Naresh, R. and Gowramma, R. V. and Mahadeviah, M. and Anandaswamy, B. (1983) Suitability of tin free steel container for canned processed food products. Indian Food Packer, 37 (3). pp. 56-64.

Naresh, R. and Mahadeviah, M. and Gowramma, R. V. and Anandaswamy, B. (1980) Chromium coated steel plate as an alternative to tinplate for canning food products. Journal of Food Science and Technology, 17 (6). 283-286, 60 ref..

Narkviroj, P. and Ranganna, S. (1976) Manufacture and quality control of tomato products. Indian Food Packer, 30 (1). 44-82, 132 ref..

Narsing Rao, G. and Balaswamy, K. and Srinivasulu, K. and Sulochanamma, G. and Venkateswaran, G. and Prabhakara Rao, P. G. (2017) Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity. Indian Journal of Traditional Knowledge, 16 (3). pp. 490-497.

Naveen, Nagaraj (2004) Integrated Biotechnological Approaches For the Purificatiion And Concentratiion Of Liquid Foods Proteins and Food Colors. PhD thesis, University of Mysore.

Nawaraj, Dahal. and Rati, E. R. and Bhagya, Swamylingappa. (2003) Biochemical and nutritional evaluation of Masyaura - a legume based traditional savoury of Nepal. Journal of Food Science and Technology, 40 (1). pp. 17-22.

Neha, Singh (2015) Development of a Simple Lc-Ms/Ms Method for Analysis of Macrolides and Lincosamide in Different Food Matrices. [Student Project Report] (Submitted)

Ngo Som, J. and Prajwala, Mouliswar and Daniel, V. A. and Malleshi, N. G. (1992) Digestibility of Protein and Starch in Malted Weaning Foods. Journal of Food Science and Technology, 29 (4). pp. 262-263.

Nidhi, Mishra (2017) Formulation of nutritional porridge mixes with modulated starch digestibility for attenuating hyperglycemia. [Student Project Report] (Submitted)

Nigam, B. P. and Venkataraman, L. V. (1990) Colour Reduction in Food Products Containing Microalgae. Journal of Food Science and Technology, 27 (3). pp. 136-139.

O

Ogunremi, Omotade R. and Sanni, A. I. and Renu, Agrawal (2015) Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet. Journal of Functional Foods, 17. pp. 742-748. ISSN 1756-4646

P

Padmaja, K. A. and Priya Marilyn, Leo and Rashmi, B. G. (2010) Oxidative Detoriation of Oils and Fats in Ready To Eat Sweet Meats and their Nutritional Evaluation. [Student Project Report]

Panemangalore, M. and Kantha, Joseph and Narayana Rao, M. and Subramanian, N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour. Food Science, 11. pp. 199-201.

Pankaj, Sharma and Singh, R. P. (2013) Evaluation of Antioxidant Activity in Foods with Special Reference to TEAC Method. American Journal of Food Technology, 8 (2). pp. 83-101.

Parimala, K. R. and Sudha, M. L. (2012) Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri. Food Hydrocolloids, 27. pp. 191-200.

Parimala, K.R. (2010) Effect of Hydrocolloids on the Quality Parameters of Puri. [Student Project Report]

Parina, Garg (2008) Muesli: A New Entrant to Indian Breakfast Food. [Student Project Report]

Parpia, H. A. B. (1966) Protein foods for less developed countries. Proceedings of the 2nd International Congress on Food Science and Technology. pp. 53-75.

Parpia, H. A. B. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1964) Recent developments in the production and use of processed protein foods in the treatment and prevention of protein malnutrition in children. Journal of Nutrition and Dietetics, 1. pp. 114-127.

Parpia, H. A. B. and Swaminathan, M. (1971) Development and manufacture of high protein foods and marketing. Proceedings of the symposium on Science and India's Food Problem. ICAR, New Delhi. pp. 461-479.

Parpia, H. A. B. and Swaminathan, M. and Daniel, V. A. (1972) A protein value cost index (PVCI) for rating the protein value of processed supplementary foods. Nutrition Reports International, 5. pp. 233-242.

Parpia, H. A. B. and Swaminathan, M. and Subrahmanyan, V. (1957) Plan for the manufacture of Indian multipurpose food. Food Science, 6 (4). pp. 96-99.

Patwardhan, S. G. (1999) Aseptic packaging of particulate food products: A review. Indian Food Packer, 53 (6). pp. 72-80.

Patwardhan, S. G. (1999) Mechanical clamping as an alternative to pressure compensation in steam processing of foods packed in jars/pouches. Indian Food Packer, 53 (5). pp. 23-29.

Platel, K. and Shurpalekar, K. S. (1994) Resistant starch content of Indian foods. Plant Foods for Human Nutrition, 45 (1). pp. 91-5. ISSN 0921-9668

Porwal Vaibhav, Badrinarayan (2012) Recent Developments in Wheat Based Noodles. Masters thesis, University of Mysore.

Porwal Vaibhav, Badrinarayan (2013) Studies on the Influence of health based Ingredients on noodle processing. [Student Project Report] (Submitted)

Prabakaran, E. (2012) Nutraceutical properties in the development of whole rice flour based traditional food product. [Student Project Report] (Submitted)

Prabhakar, J. V. and Paul Jayaraj, A. and Chandrashekhara, M. R. and Siddappa, G. S. and Indira, Murthy and Swaminathan, M. (1964) Effect of incorporation of fruit pulp in milk foods on the growth and composition of body and liver and utilization of calcium, phosphorus and nitrogen in albino rats. Journal of Nutrition and Dietetics, 1. pp. 158-163.

Prabhakara Rao, P. G. and Balaswamy, K. and Velu, V. and Jyothirmayi, T. (2009) Products from grapes of low soluble solids and their quality evaluation. Journal of Food Science and Technology, 46 (1). pp. 77-79.

Prabhakara Rao, P. G. and Narsing Rao, G. and Sathiya Mala, K. (2017) Development and Quality Assessment of Value Added Products from Pumpkin. Beverage and Food World, 44 (9). pp. 32-36.

Prabhakara Rao, P. G. and Narsing Rao, G. and Satyanarayana, A. and Rao, D. G. (2004) Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves. Foodservice Research International, 15. pp. 13-24.

Pragati, Yadav (2014) Studies on stability of lycopene in different tomato products. [Student Project Report] (Submitted)

Prakash, V. (1998) Borderless food technology - a giant industry in the 21st century. Indian Food Industry, 17 (1). pp. 17-19.

Prakash, V. (2001) Rice net - A synergy of rice security, value addition and byproducts utilization: A farm to consumer management. Rice India, 11 (1). pp. 29-30.

Prakriti, Singh (2013) Study of cassava tuber and it’s food application. [Student Project Report] (Submitted)

Praneeth, Juvvi and Chakkaravarthi, A. and Sukumar, Debnath (2016) Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips. Journal of Food Science and Technology, 53 (9). pp. 3502-3511. ISSN 0021-8561

Prasad, M. and Kapur, N. S. and Mathur, P. B. (1954) Storage of roasted and salted cashew kernels. Bulletin of Central Food Technological Research Institute, 3 (7). pp. 159-161.

Prasad, M. and Mathur, P. B. (1956) Studies in the deep-fat frying of cashew kernels. Food Research, 21 (3). pp. 306-311.

Prasannappa, G. and Chandrasekhara, H. N. and Vyas, K. and Srinivasan, K. S. and Gowri, V. and Murthy, I. A. S. and Chandrasekhara, M. R. (1972) Precooked Bal-Ahar and Indian multi purpose food. Journal of Food Science and Technology, 9 (4). 174-178, 16 ref.. ISSN 0022-1155

Prasannappa, G. and Jagannath, K. S. (1985) A nutritious food supplement for feeding programme. Nutrition Reports International, 31 (1). 191-197, 10 ref..

Prasannapρa, G. and Chandrasekhara, H. N. and Padma Rani, B. (1976) Supplementary Foods for Preschool Children. Nutrition Reports International, 13. pp. 71-77.

Price, R. B. and Bhowmik, S. R. (1994) Heat transfer in canned foods undergoing agitation. Journal of Food Engineering, 23 (4). 621-629, 14 ref..

Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)

Priyanka, Rathi (2015) Fruits and vegetable waste (by-products) and their utilization in wheat based products. Masters thesis, University of Mysuru.

Pruthi, J. S. (1978) Quality control, packaging and storage of dehydrated foods. Indian Food Packer, 32 (1). pp. 30-40.

Pruthi, J. S. (1960) Thermal processing of canned foods with special reference to heat sterilization by agitation. Reviews in Food Technology, 2. pp. 124-154.

Pruthi, J. S. and Bhat, A. V. and Satyavati, V. K. and Gopalakrishnan, M. and George Varkey, A. (1977) Varietal trials of banana grown in Kerala for processing. Indian Food Packer, 31 (4). pp. 8-17.

Pruthi, J. S. and Girdhari, Lal (1954) Studies on the utilization of chalta fruit Dillenia indica Linn - preliminary observation. Chemical Age of India, 5 (3). pp. 33-36.

Punith Kumar, R. (2009) Preparation of Ready to Eat Product from Pigmented Rice. [Student Project Report]

Purnima Kaul, Tiku and Sridevi Annapurna, Singh and Appu Rao, A. G. and Prakash, V. (2010) Applications of Enzymes in Food Processing. IUFoST Scientific Information Bulletin . pp. 1-11.

R

Radhika, N. (2005) Signal Amplification In Aflatoxin Immunoassay. [Student Project Report]

Raghavarao, K. S. M. S. and Rastogi, N. K. and Hrishikesh, A. Tavanandi (2011) Value added products from coconut. Indian Coconut Journal. pp. 11-14.

Raghavendra, S. N. (2010) Application of Biotechnological Processing for Value Added Products from Fresh Coconuts. PhD thesis, University of Mysore.

Raghuram Rao, C. and Prashanth Kumar, J. and Puneeth, V. and Vinay, S. (2008) Design and Fabrication of Jilebi Making Gadget. [Student Project Report]

Rahul, Kumar (2012) Isolation And Biochemical Characterisation Of Fibrinolytic Enzymes Producing Bacillus Species From Sprouted Grains And Processed Food. [Student Project Report] (Submitted)

Raja Rajan, R. G. (2015) Preparation of Phytosterol Ester of Alpha-Linolenic Acid and its Utilization in Food. Doctoral thesis, Central Food Technological Research Institute.

Rajani, J. (2010) Indian traditional functional foods. Masters thesis, University of Mysore.

Rajesh, Sham (2017) Formulation and Studies on Physico-chemical Charecteristics of Resveratrol Loaded Phytosomes and Incorporation into a Model Food System. [Student Project Report] (Submitted)

Rajni, Mujoo. and Zakiuddin Ali, S. (1998) Susceptibility of starch to in vitro enzyme hydrolysis in rice, rice flakes and intermediary products. Lebensmittel Wissenschaft und Technologie, 31 (2). 114-121, 30 ref..

Rama Rao, G. and Swaminathan, M. (1954) Preparation of semolina-like product from soft wheat. Journal of Scientific and Industrial Research, 13A. pp. 379-381.

Ramesh, M. N. and Kumar, M. A. and Prapulla, S. G. and Mahadevaiah, M. (1997) Thermal processing of foods, a retrospective, Part II: On-line methods for ensuring commercial sterility. Advances in Applied Microbiology, 44. pp. 315-45. ISSN 0065-2164

Ramesh, M. N. and Kumar, M. A. and Srinivasa Rao, P. N. (1996) Application of artificial neural networks to investigate the drying of cooked rice. Journal of Food Process Engineering, 19 (3). 321-329, 15 ref..

Ramesh, M. N. and Mahadeviah, M. (1995) Modification of the vertical retort for processing of food products packed in glass jars and retortable pouches. Beverage and Food World, 22 (2). pp. 24-27.

Ramesh, M. N. and Prapulla, S. G. and Kumar, M. A. and Mahadevaiah, M. (1997) Thermal processing of foods, a retrospective, Part I: Uncertainties in thermal processing and statistical analysis. Advances in Applied Microbiology, 44. pp. 287-314. ISSN 0065-2164

Ramesh Kumar, P. and Prakash, V. (2005) Value Addition to Agricultural Resources -The IPR Angle. Journal of Intellectual Property Rights, 10. pp. 434-440.

Ramprasad, Rathi Arpita (2006) Role of selected Food Ingredients in Speciality Foods: Spices and Herbs. [Student Project Report]

Ranganna, S. and Nanjundaswamy, A. M. and Siddappa, G. S. (1960) Effect of processing on the solubility of proteins in some strained baby foods. Proceedings of the symposium on Proteins. pp. 329-334.

Ranganna, S. and Siddappa, G. S. (1961) Strained baby foods. Part IV. Shelf-life of mango custard powder. Food Science, 10 (2). pp. 45-48.

Ranganna, S. and Siddappa, G. S. (1960) Utilization of palm sugar in the preparation and preservation of fruit products. Food Science, 9. pp. 367-370.

Rangarao, G. C. P. (2008) High Temperatures, lasting freshness. Times Food Processing Journal, 5 (12). pp. 50-54.

Rangarao, G. C. P. (2008) Rendering commercial sterility. Times Food Processing Journal, 6 (2). pp. 24-28.

Rangarao, G. C. P. (2007) Room for Innovations. Times Food Processing Journal, 5 (10). pp. 23-28.

Rangarao, G. C. P. (2001) Computer simulation of packaging and storage environments and prediction of shelf life of moisture sensitive foods. Indian Food Industry, 20 (6). 65-70, 12 ref..

Rangarao, G. C. P. and Satish, H. S. and Shwetha, M. A. Ashwini and Shyamala, J. C. (2004) Shelf-stable ready-to-eat foods as home meal replacement: A pilot survey on consumer perceptions and preferences. Indian Food Industry, 23 (1). pp. 21-28.

Rani, Kumari (2010) Traditional and Innvative Rice Products. Masters thesis, University of Mysore.

Rao, M. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Some unfamiliar foods-their processing and nutritional value. Food Science, 8 (8). pp. 279-284.

Rao, N. N. and Rao, T. N. R. (1972) Nutritional evaluation of pre-digested protein-rich foods (miso-like products) and the effect of their supplementation to poor rice diet. III. Journal of Food Science and Technology, 9 (3). 127-128, 4 ref..

Rao, N. N. and Dwarakanath, C. T. and Rao, T. N. R. (1968) Development of pre-digested protein-rich food based on Indian oil seed cakes and pulses. I. Journal of Food Science and Technology (Mysore), 5 (4). 198-201, 6 ref..

Rao, N. N. and Rao, T. N. R. and Shanthamma, M. S. (1972) Development of pre-digested protein-rich food based on Indian oilseed meals and pulses. II. Journal of Food Science and Technology (Mysore), 9 (2). 57-62, 10 ref..

Rashmi, R. (2006) Prebiotics in Food Industry. [Student Project Report]

Rashmi Jagadeesh, Bhat (2015) Value addition to swallow root through processing. [Student Project Report] (Submitted)

Rastogi, N. K. and Balasubramaniam, V. M. (2006) Combined pulsed electric field and osmotic dehydration of food products. Stewart Postharvest Review, 4 (4). pp. 1-8.

Rastogi, N. K. and Raghavarao, K. S. M. S. and Balasubramaniam, V. M. and Niranjan, K. and Knorr, D. (2007) Opportunities and challenges in high pressure processing of foods. Critical reviews in food science and nutrition, 47 (1). pp. 69-112. ISSN 1040-8398

Rekha, M. N. and Ramesh Yadav, A. and Shylaja, Dharmesh and Chauhan, A. S. (2008) Evaluation of Antioxidant Properties of Dry Soup Mix Extracts Containing Dill (Anethum sowa L.) Leaf. Food Bioprocess Technology.

Rekha, M. N. and Ramesh Yadav, A. and Shylaja, Dharmesh and Chauhan, A. S. (2010) Evaluation of Antioxidant Properties of Dry Soup Mix Extracts Containing Dill (Anethum sowa L.) Leaf. Food Bioprocess Technology.

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.

Reshma, C. (2017) Preparation of Acerola Fruit Powder and Analysis of its Major Phytoconstituents. [Student Project Report] (Submitted)

Revankar, G. D. and Baliga, B. L. (1982) Ready-to-heat and serve frozen fish curry. Indian Food Packer, 36 (1). pp. 54-61.

Rinil, Kuriakose and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) applications in spray drying of food products. Trends in Food Science and Technology , 21. pp. 383-398.

Ripan, Debnath (2014) Development Of Nutri Macrons with Improved Properties. [Student Project Report] (Submitted)

Rita, Devi (2015) Role of enzymes and flavors in wheat based products. Masters thesis, University of Mysuru.

Rohini, Misra and Asha, Martin and Lalitha, R. Gowda (2009) Detection of 3-N-oxalyl-l-2,3-diaminopropanoic acid in thermally processed foods by reverse phase high performance liquid chromatography. Journal of Food Composition and Analysis, 22 (7-8). pp. 704-708.

Roja, Rojee (2018) Processing of Millets and Development of Novel Products. [Student Project Report] (Submitted)

Roopa, B. S. (2011) Role of alginate in gel formation: Characterization and applications for developing textured products. PhD thesis, University of Mysore.

Roopa, B. S. and Pritam, Mazumder and Suvendu, Bhattacharya (2009) Fracture Behavior And Mechanism Of Puffed Cereal During Compression. Journal of Texture Studies, 40. pp. 157-171.

Roshini, R. P. (2014) Pomelo (Citrus maxima) Juice: Chemistry and Processed Products. [Student Project Report] (Submitted)

Ruchi, Parakh (2013) Technological approach to prepare sorghum based instant soup mix and its quality attributes. [Student Project Report] (Submitted)

S

Sachin, K. V. (2017) Utilization Of Processed Finger Millet Seed Coat In Food Formulation. [Student Project Report] (Submitted)

Sagar, S. Bagal (2017) Value addition of brown rice by technological interventions on quality characteristics. [Student Project Report] (Submitted)

Sahaja, Pochineni (2015) Brown Rice Nutrition and its Products. Masters thesis, University of Mysuru.

Sai Manohar, R. and Manohar, B. and Haridas Rao, P. (1998) Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food. Journal of Cereal Science, 27 (1). 103-108, 19 ref..

Sakina, Azmat (2017) Semolina milling for the development of multi-grain halva mix. [Student Project Report] (Submitted)

Salome Chamzin, Chamgha (2011) Utilization of wastermelon rind in the preparation of candy and pickle. Masters thesis, University of Mysore.

Salunkhe, S. B. (2015) Development of Synbiotic Pasta: A Wheat based Extruded Product. [Student Project Report] (Submitted)

Sampurna, S. (2009) Application of Low Trans Speciality Fat in Selected Foods. [Student Project Report]

Sandhya Rani, A.K. and Yella Reddy, S. and Chetana, R. (2010) Quality changes in trans and trans free fats/oils and products during frying. European Food Research and Technology.

Saraswathi, G. and Kanchana, S. and Shurpalekar, K. S. (1983) Estimation of dietary fibre of some selected Indian foods by different methods. Indian Journal of Medical Research, 77. 833-838; 15 ref..

Saraswathi, G. and Sundaravalli, O. E. and Shurpalekar, K. S. (1983) Physiological effects of dietary fibre of some Indian foods in rats. Qualitas Plantarum Plant Foods for Human Nutrition, 33 (1). pp. 243-249.

Saraswathi, R. (2017) Shelf-life studies of malted cereal based weaning foods. [Student Project Report] (Submitted)

Sathyanarayana, M. N. and Kadkol, S. B. (1963) Carotene, riboflavin and nicotinic acid content of some Indian foodstuffs. Indian Journal of Medical Research, 51. pp. 764-767.

Sathyanarayana, S. and Srikanth, V. and Vignesh, Shetty and Vinay Babu, M. P (2006) Design, Fabrication and Testing of a Micro-Malting Unit. [Student Project Report]

Satish, A. (2008) Utilization of by-products from Bengal gram puffing industries for preparation of micronutrient enriched food. [Student Project Report]

Sattigeri, V. D. and Lokesh, B. R. and Raghavarao, K. S. M. S. (2007) Quality Standards for Virgin Coconut Oil, Coconut Water based Vinegar and Spray Dried Coconut Milk Powder. Indian Coconut Journal, 12. pp. 8-11.

Satyanarayana, A. and Giridhar, N. and Balaswamy, K. and Shivaswamy, R. and Rao, D. G. (2001) Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp.). Journal of Food Science and Technology, 38 (5). 512-514, 7 ref..

Savitha, Y.S. (2016) Quality profile of rice noodles with low glycemic index / low carbohydrate digestibility. Doctoral thesis, Central Food Technological Research Institute.

Sawan, Vishwanath (2005) Prevalence of Staphylococcus spp. in street foods and determination of their enterotoxigenic potential using molecular probes. [Student Project Report]

Sayali Surendra, Pawaskar (2017) Studies on preparation and characterization of Spirulina fortified wheat based food products. [Student Project Report] (Submitted)

Selvakumar, L. S. and Ragavan, K. V. and Abhijith, K. S. and Thakur, M. S. (2013) Immunodipstick based gold nanosensor for vitamin B12 in fruit and energy drinks. Analytical Methods, 5 (7). pp. 1806-1810.

Sen, D.P. (2009) For a Compendium on the Constituents of Indian Foods and Food Products. Indian Food Industry. pp. 40-42.

Seonggyun, Shin. and Bhowmik, S. R. (1993) Determination of thermophysical properties of plastic cans used for thermal sterilization of foods. Lebensmittel Wissenschaft und Technologie, 26 (5). 400-405, 18 ref..

Shah Rajasvee, S. (2015) Preparation and Quality Assessment of Noodles from Tapioca Starch. [Student Project Report] (Submitted)

Shailendra Singh, Rathore (2004) Low Temperature Drying of Foods. Masters thesis, University of Mysore.

Shankar, J. V. and Potty, V. H. (1984) Processed Foods for Defence Needs- R&D Efforts at CFTRI. Defence Science Journal, 34. pp. 125-134.

Shantha, T. and Murthy, V. S. and Parpia, H. A. B. (1974) An integrated distinguishing test for aflatoxin. Journal of Food Science and Technology, India, 11 (4). 194-196, 9 ref..

Shanthilal, J. and Baby Latha, R. and Navya, M. C. and Chakkaravarthi, A. and Suvendu, Bhattacharya (2018) Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. Journal of Food Science, 83 (3). pp. 648-660. ISSN 0022-1147

Shanthilal, J. and Suvendu, Bhattacharya (2016) Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation. Journal of Food Science and Technology, 53 (11). pp. 4106-4109. ISSN 0022-1155

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

Shashi Kishor, Pankaj (2009) A Market Survey on the Present Status of Packages of different Food Products. Masters thesis, University of Mysore.

Sherja, K. Rapheal (2018) Determination of selected heavy metals like (Pb, Cd, Zn, Cu, Mn) in instant soup available in Mysuru market. [Student Project Report] (Submitted)

Shiva, Balyan (2010) Rheological behaviour of viscoelastic foods. Masters thesis, University of Mysore.

Shivalingsarj, V. Desai (2010) Dna-Based Detection Of Food Isolates Of Bacillus Cereus And Its Behavioural Pattern In Selected Foods. PhD thesis, University of Mysore.

Shivalingsarj, V. Desai and Varadaraj, M. C. (2013) Behavior of Vegetative Cells and Spores of Bacillus Cereus in Two Food Systems. Journal of Food Safety, 33. pp. 291-301.

Shivani, Jadon (2017) Processing of high protein semolina for the development of high protein instant rava idli mix. [Student Project Report] (Submitted)

Shivaraj, Kumar (2011) Influence of Pretreatments and Storage Quality on the Processed Products Quality of Guava (Psidium Guajava L.) Fruit. [Student Project Report]

Shivli, Srivastava (2013) Effect of Ingredients on Rheological and Quality Characteristics of Nutritious Upma. [Student Project Report] (Submitted)

Shobana, S. and Usha, Kumari and Malleshi, N. G. and Ali, S. Z. and Singh, V. (2007) Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects. International journal of food sciences and nutrition, 58 (5). pp. 363-72. ISSN 0963-7486

Shony, G. Kizhakkethottam (2017) Preparation and quality evaluation of texturized fish meat cubes. [Student Project Report] (Submitted)

Shrestha, H. and Rati, E. R. (2003) Defined microbial starter formulation for the production of Poko - a traditional fermented food product of Nepal. Food Biotechnology, 17 (1). pp. 15-25.

Shridhar, Shaman (2011) High protein mix using composite protein isolates from selected oilseeds. [Student Project Report]

Shubhi, Mishra (2018) Development and quality evaluation of osmo-dehydrated product from matured green tomato (Solanum lycopersicum). [Student Project Report] (Submitted)

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour. Journal of Science of Food and Agriculture, 15. pp. 370-372.

Shurpalekar, S. R. and Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. (1965) Studies on the preparation, chemical composition and nutritive value of a spray dried soy food suitable for feeding weaned infants. Journal of Science of Food and Agriculture, 16. pp. 90-94.

Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Indira, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours. Food Science, 11. pp. 42-44.

Shurpalekar, S. R. and Soma Korula, S. and Joseph, A. A. and Parthasarathy, L. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet. Journal of Science of Food and Agriculture, 15. pp. 373-377.

Shwetha, G. (2007) Value Added Products From Dehydrated Carrot (Daucus Carota). [Student Project Report]

Siddappa, G. S. (1959) Preparation of some useful preserved products from carambola (Averrhoa carambola). Indian Journal of Horticulture, 16 (1). pp. 47-48.

Siddappa, G. S. and Bhatia, B. S. (1952) Preparation of jelly from jack fruit rind. Bulletin of the Central Food Technological Research Institute, 2. pp. 70-72.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Coconut milk concentrate and powder. Bulletin of Central Food Technological Research Institute, 5 (13). p. 311.

Siddappa, G. S. and Krishnamurthy, G. V. (1961) A simple laboratory device for vacuum packing of powders in cans. Food Science, 10 (3). pp. 51-52.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part I. Proximate, mineral and vitamin composition of some canned fruit and vegetable pulps and fruit custards. Food Science, 10 (2). pp. 29-36.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part II. Drying of strained mango pulp and mango custard. Food Science, 10 (2). pp. 37-40.

Sila, Bhattacharya and Narasimha, H. V. (1997) Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based papad dough. Journal of Food Process Engineering, 20 (4). 301-316, 22 ref..

Silanere, L. Mangala and Tharanathan, R. N. (1999) Structural studies of resistant starch derived from processed(autoclaved) rice. European Food Research and Technology, 209. pp. 38-42.

Smitha, S. (2007) Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread. [Student Project Report]

Sneha, Sunil (2018) Development of an HPLC based Analytical Method for the Quantification of Deoxynivalenol in food. [Student Project Report] (Submitted)

Sneha, S.K. (2010) Utilisation of Spice Spents. [Student Project Report]

Sneha, Sehwag (2009) Ready-to-Eat Weaning Foods Marketed on India. Masters thesis, University of Mysore.

Sneha, Sehwag (2010) Preparation of Ready-to-Eat Weaning Food. [Student Project Report]

Snehal, Dilip Pande (2015) Development of Nutri Health Mix and its Application in Wheat Based Product. [Student Project Report] (Submitted)

Soma Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Nutritive value of balanced malt foods. Food Science, 9. pp. 403-404.

Sowmya , N. and Thakur, M. S. and Manonmani, H. K. (2012) Detection of Enterotoxigenic Staphylococci by Loop-Mediated Isothermal Amplification Method. Journal of Food Safety, 32. pp. 59-65.

Sparsh, Verma (2018) Development Of Gel-Based Products For Endurance Excercises. [Student Project Report] (Submitted)

Sravani, Pydi (2012) Optimization of membrane technology for protein products. [Student Project Report] (Submitted)

Sreenivasan, A. and Rajasekharan, N. (1967) The use of coconut preparations as a protein supplement in child feeding. Journal of Food Science and Technology, 4. pp. 59-65.

Srinivasa, H. and Tasker, P. K. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based blends of low fat groundnut, soybean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. III. Journal of Nutrition and Dietetics, 3 (4). pp. 126-128.

Srinivasa Rao, P. N. and Rajagopal, P. and Ramanathan, P. K. (1966) Studies on freeze drying of foods. Journal of Food Science and Technology (India), 3 (3). pp. 98-100.

Srinivasan, K. (2013) Nutrients consumed through food are not fully available. Indian Food Industry, 32 (3). pp. 50-51.

Srinivasan, M. and Kapur, O. P. and Krishnamurthy, K. S. and Iyengar, N. V. R. and Anandaswamy, B. and Veerraju, P. (1963) Preparation of ready-to-eat, high calorie, light weight, pre-cooked foods. Research and Industry, 8 (11). pp. 321-324.

Srinivasan, M. R. and Rao, M. V. L. and Srinivasan, K. S. (1975) Processing and nutritional evaluation of calcium caseinate. Journal of Food Science and Technology, India, 12 (3). 117-119, 20 ref..

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1961) Meat-based processed soups. Food Science, 10 (7). pp. 206-210.

Sriranjini, V. and Rajendran, S. (2008) Efficacy of Sulfuryl Fluoride Against Insect Pests Of Stored Food Commodities. Pestology. pp. 32-38. ISSN 0870-3012

Subba Rao, M. S. and Johar, D. S. (1958) Isolation and identification of spoilage organisms in Indian preserves. Food Science, 7 (5). pp. 109-111.

Subhashree, S. R. (2017) Bioactivity and development of flavoured wheat grass product mix. [Student Project Report] (Submitted)

Subrahmanyan, V. (1957) Paste goods industry in India - Its place and prospects. Food Science, 6 (6). pp. 127-131.

Subrahmanyan, V. and Chandrashekhara, M. R. and Bhatia, D. S. and Swaminathan, M. (1957) Production of infant food and other products from buffalo milk in India. Bulletin of Central Food Technological Research Institute, 6. pp. 52-57.

Subrahmanyan, V. and Chandrashekhara, M. R. and Swaminathan, M. and Bhatia, D. S. (1957) Production of infant food in India. Indian Dairyman, 9. pp. 276-280.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. and Subba Rao, G. N. and Bains, G. S. (1953) Development of a New Type of Balanced Food (Tonic:: Food) II-Studies on its nutritive value. Indian Food Packer, 7 (7). pp. 9-10.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. and Subba Rao, G. N. and Bains, G. S. (1953) Development of a new type of balanced food (tonic food). I. Process of manufacture. Indian Food Packer, 7 (7). 9-10, 21.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1959) The effect of supplementary processed protein foods fortified with essential vitamins and minerals on the growth and nutritional status of under nourished weaned infants. Indian Journal of Pediatrics, 26. pp. 406-413.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1960) Effect of supplementary protein food based on coconut meal, groundnut and Bengal gram flours on the growth and nutrititional status of children. Food Science, 9. pp. 126-128.

Subrahmanyan, V. and Doraiswamy, T. R. and Bhagavan, R. K. and Tasker, P. K. and Sankaran, A. N. and Rajagopalan, R. and Swaminathan, M. (1959) Supplementary value of a protein food based on a blend of coconut meal, groundnut flour and Bengal gram flour to the diet of children. Annals of Biochemistry and Experimental Medicine, 19. pp. 147-152.

Subrahmanyan, V. and Kantha, Joseph and Panemangalore, M. and Subramanian, N. and Rajagopalan, R. and Bhatia, D. S. and Sreenivasan, A. and Swaminathan, M. (1962) Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate. Food Science, 11. pp. 197-199.

Subrahmanyan, V. and Kantha, Joseph. and Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1957) Effect of supplementary multipurpose food on the growth and nutritional status of school children. Food Science, 6 (4). pp. 89-91.

Subrahmanyan, V. and Narayana Rao, M. and Kantha, Joseph. and Swaminathan, M. (1956) The place of processed food supplements in school feeding programme. Bulletin of Central Food Technological Research Institute, 5 (13). pp. 314-317.

Subrahmanyan, V. and Rajagopalan, R. and Swaminathan, M. (1959) Nutritive value of Indian multipurpose food. Science and Culture, 24. pp. 460-464.

Subrahmanyan, V. and Rama Rao, G. and Kuppuswamy, S. and Narayana Rao, M. and Swaminathan, M. (1957) Standardization of conditions for the production of Indian multipurpose food. Food Science, 6 (4). pp. 76-79.

Subrahmanyan, V. and Sreenivasan, A. and Bhatia, D. S. and Swaminathan, M. and Bains, G. S. and Subramanian, N. and Narayana Rao, M. and Bhagavan, R. K. and Doraiswamy, T. R. (1961) Development and evaluation of processed foods based on edible peanut flour and protein. National Academy of Science, 843. pp. 227-245.

Subrahmanyan, V. and Swaminathan, M. and Murthy, H. B. N. (1950) Nutritive value of some subsidiary foods. Journal of Scientific and Industrial Research, 9B (5). pp. 135-136.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2011) Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli. Journal of Texture Studies, 42. pp. 72-80.

Sujata S, Sanghai (2006) Development of dehydrated products from banana. [Student Project Report]

Sukumar, Debnath and Rastogi, Navin K. and Gopalakrishna, A. G. and Lokesh, B. R. (2012) Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food. Food and Bioproducts Processing, 90 (C2). pp. 249-256.

Sumathi, A. and Vishwanatha, S. and Malleshi, N. G. and Rao, S. V. (1997) Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. International Journal of Food Sciences and Nutrition, 48 (2). pp. 103-7. ISSN 0963-7486

Sundus, Nida (2017) Development of extruded vegetable product and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Sunita, Rai (2005) Development Of Papaya-Cereal Flakes and Powder Using Drum-Drying Technique. Masters thesis, University of Mysore.

Sunita, Rai and Chauhan, A. S. (2008) Quality Attributes of Drum-Dried Papaya-Cereal Flakes developed from Ripe Papaya. Electronic Journal of Environmental Agricultural and Food Chemistry, 7 (5). pp. 2914-2931. ISSN 1579-4377

Supriya, T. (2016) Packaging of broccoli in Ready to Eat (RTE) product and evaluating its nutritional quality during storage. [Student Project Report] (Submitted)

Suresh, D. Sakhare (2016) Roller milling fractionation of fenugreek and utilization of fiber rich fraction in development of wheat based food products. Doctoral thesis, University of Mysuru.

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume. Journal of the Science of Food and Agriculture, 25 (6). 665-673, 8 ref..

Sushma, K. (2016) Development of LCMS/MS Method for Analysis of Nitrofurans Using Ionic Liquid/Salt Aqueous Two Phase System. [Student Project Report] (Submitted)

Suvendu, Bhattacharya. and Patel, B. K. (2007) Simulation of coating process: rheological approach in combination with artificial neural network. Journal of Texture Studies, 38 (5). pp. 555-576.

Swaminathan, M. (1980) Development of supplementary foods and their usefulness in applied nutrition programmes. Journal of Food Science and Technology, 17 (1/2). 78-82, 26 ref..

Swaminathan, M. (1971) Nutritional aspects of oilseeds and their processed products. Proceedings of the Workshop on Utilization of Groundnut and Other Oilseeds for Edible Purposes: Pote. pp. 79-89.

Swaminathan, M. (1966) The use of soybean and its products in feeding infants and in the prevention of protein malnutrition in weaned infants and preschool children in developing countries. Journal of Nutrition and Dietetics, 3 (4). pp. 138-150.

Swaminathan, M. and Daniel, V. A. (1973) Nutritive value of infant and weaning foods fortified with DL-methionine. Proceedings of the 21st meeting on Protein Advisory group of the UN System June 4 8.

Swamysajjan, D.R. (2017) Study on evaluation and standardization of nutritionally dense product vegan whitener made from the by Product of wheat milling process. [Student Project Report] (Submitted)

Swapna, H. C. and Amit Kumar, Rai and Modi, V. K. and Bhaskar, N. (2012) Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology, 49 (6). pp. 653-664. ISSN 0022-1155

Swarnalata, Panda (2017) Effect of processing in enhancing the bioaccessibility of iron and zinc in kheer mixes. [Student Project Report] (Submitted)

Syedu Ali Sabira, M. M. (2012) Study of the Mass Transfer Characteristics, Retention of Bioactive Components of Vacuum Fried Foods. Masters thesis, University of Mysore.

T

Tandon, G. L. (1950) Preserves and their manufacture. Indian Food Packer, 4 (6). 9-12, 25.

Tandon, G. L. (1952) Fruit jellies and marmalades. Indian Food Packer, 6 (3). 7-10, 28.

Tasker, P. K. and Indira, K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Subrahmanyan, V. (1961) The supplementary value of coconut meal, groundnut meal, Bengal gram, low cost protein food and skim milk powder to tapioca-rice diet. Annals of Biochemistry and Experimental Medicine, 21. pp. 17-24.

Tasker, P. K. and Krishnamurthy, K. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1960) Supplementary value of composite protein foods containing a blend of coconut meal, groundnut flour and Bengal gram to poor rice diet. Food Science, 9. pp. 84-86.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The chemical composition and shelf life of a protein food based on a blend of soybean, groundnut and coconut flours. Food Science, 12. pp. 173-175.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Subrahmanyan, V. (1959) The effect of supplementary protein food containing coconut meal, groundnut and Bengal gram flours on the metabolism of nitrogen, calcium and phosphorus in children subsisting on a poor rice diet. Annals of Biochemistry and Experimental Medicine, 19. pp. 153-158.

Tasker, P. K. and Paul Jayaraj, A. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of a high protein food based on groundnut protein isolate to a maize-tapioca diet. Food Science, 11. pp. 205-210.

Tasker, P. K. and Srinivas, H. and Paul Jayaraj, A. and Narayana Rao, M. and Rajalakshmi, D. and Rajagopalan, R. and Swaminathan, M. (1967) Studies on microatomised protein foods based blends of low fat groundnuts, soybean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. IV. Sup. Journal of Nutrition and Dietetics, 4. pp. 65-73.

Tecle Tewelde, Tesfay (2017) Preparation of fish balls from Indian basa and its quality changes under packed and refrigerated storage conditions. [Student Project Report] (Submitted)

Tecle Tewelde, Tesfay (2016) Texturizers in Convenience Fish Products. Masters thesis, University of Mysuru.

Trivedi, Prakrutipriya and Kinikar, Minal and Subhedar, Manasi (2007) Formulation of Nutritious Ready to Eat Food Products. [Student Project Report]

U

Umesh Hebbar, H. and Rastogi, N. K. and Subramanian, R. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties. pp. 804-819.

Umesh Phalswal, Captain (2014) Recent Advances in the Development of Papaya Products. Masters thesis, University of Mysuru.

Usha Rani, M. and Farhana, Ayesha and Prema, Viswanath and Sandhu, J. S. (2005) Studies On Detection, Enumeration And Survival Of E. Coli In "Ready To Eat” Processed Cereal Food Product. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7 (3). pp. 395-400.

Utkarsh, Kumar and Vasudeva, Singh (2011) Preparation and functional properties of noodles prepared from raw and hydro-thermally processed rice. Oryza, 48 (3). pp. 258-266.

V

Vaithegi, R. (2008) Shelf life extension of Indian traditional sweet based holige. [Student Project Report]

Vandana, Sheshkar (2017) Development and Quality Evaluation of Sambhar and Rasam Cubes. [Student Project Report] (Submitted)

Vanshdeep, Pathania (2018) Effect of Spices in Enhancing the Bioaccesibility of Iron and Zinc in Cereal-Pulse Matrices. [Student Project Report] (Submitted)

Varadaraj, M. C. and Keshava, N. and Nirmala, Devi and Dwarakanath, C. T. (1992) Occurrence of Bacillus cereus and Other Bacillus Species in Indian Snack and Lunch Foods and Their Ability to Grow in a Rice Preparation. Journal of Food Science and Technology, 29 (6). pp. 344-347.

Varma, T. N. R. (1966) Protein-lipid interactions affecting the quality of protein foods. Journal of Food Science and Technology, 4. pp. 121-123.

Varsha, Singh (2018) Development of Products from Mahua Flower (Madhuca Longifolia). [Student Project Report] (Submitted)

Varun Reddy, G. (2015) Coconut Based Desserts. Masters thesis, University of Mysuru.

Vatsala, C. N. and Haridas Rao, P. (1994) Rapid determination of dry gluten by microwave. Cereal Chemistry, 71 (6). 635-636, 3 ref..

Veerabhadra Rao, M. and Krishnamurthy, M. N. and Nagaraja, K. V. and Kapur, O. P. (1983) Gas chromatographic determination of menthol in mentholated sweets and panmasala. Journal of Food Science and Technology, 20 (3). 130-131, 6 ref..

Venkat Rao, S. and Daniel, V. A. and Panemangalore, M. and Tasker, P. K. and Paul Jayaraj, A. and Acharya, U. S. V. and Parthasarathy, L. and Narayana Rao, M. (1964) Studies on a processed protein food based on a blend of groundnut flour and full-fat soy flour fortified with essential amino acids, vitamins and minerals. III. Supplementary value to a maize tapioca. Journal of Nutrition and Dietetics, 1. pp. 8-13.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part II. Effect of processing on the protein efficiency ratio. Food Science, 10. pp. 381-383.

Venkat Rao, S. and Gopalakrishna Rao, N. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1961) Studies on enriched tapioca macaroni products. Part IV. Effect of partial replacement of rice on the value of poor rice diet. Food Science, 10. pp. 386-389.

Venkat Rao, S. and Krishnamurthy, K. and Swaminathan, M. and Subrahmanyan, V. (1959) An improved method for the estimation of uric acid in insect infested foodstuffs. Food Science, 8. pp. 121-122.

Venkat Rao, S. and Pantulu, A. J. (1957) The chemical composition of nutritive value of groundnut (peanut) and its products. Indian Oilseeds Journal, 1. pp. 322-329.

Venkat Rao, S. and Paul Jayaraj, A. and Bhagavan, R. K. and Sankaran, A. N. and Swaminathan, M. (1960) The effect of feeding diets containing insect - infested jowar on the growth and composition of blood and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 20 (5). pp. 135-142.

Venkat Rao, S. and Vijayalakshmi, D. and Kurien, S. and Prasannappa, G. and Chandrasekhara, H. N. and Swaminathan, M. and Chandrasekhara, M. R. (1976) Nutritive value of weaning foods and malted milk powder. Journal of Food Science and Technology, India, 13 (4). 209-213, 18 ref..

Venkatesh, K. V. L. and Mahadeviah, B. and Dhanaraj, S. and Mahadeviah, M. and Ananthakrishna, S. M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1983) Studies on packaging and storage of Sohan papri. Journal of Food Science and Technology, 20 (5). 209-213, 9 ref..

Venkatesh, K. V. L. and Raghavendra Rao, S. N. and Sridharamurthy, S. and Prabhakar, J. V. and Sen, D. P. and Desikachar, H. S. R. (1984) Shelf life studies on maize-based 'balahar'. Journal of Food Science and Technology, 21 (4). 199-203, 8 ref..

Venkatesh Murthy, K. (2006) Heat Transfer Studies of Equipments for Production of Indian Traditional Foods. PhD thesis, University of Mysore.

Venkateshwari, S. and Halami, P. M. and Vijayendra, S. V. N. (2010) Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans. Beneficial Microbes, 1 (2). pp. 159-164.

Vijaya, H. R. and Nagaraja, K. V. and Manjrekar, S. P. (1979) Methods of estimation of sulphur dioxide in foods. Indian Food Packer, 33 (4). 58-70, 50 ref..

Vijayalakshmi, N. S. and Asha, M. R. and Prema, Viswanath and Indiramma, A. R. and Kumar, K. R. (2003) Storage characteristics of almond milk powder mix packaged in flexible and rigid containers. Journal of Food Science and Technology, 40 (3). 280-284 ; 14 ref..

Vijayanand, P. and Yadav, A. R. and Balasubramanyam, N. and Narasimham, P. (2000) Storage stability of guava fruit bar prepared using a new process. Lebensmittel Wissenschaft und Technologie, 33 (2). pp. 132-137.

Vijaykumar Desai, Shivalingsarj and Varadaraj, M. C. (2010) Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods. Journal of Food Science and Technology, 47 (5).

Vikas, Gupta and Vijayalakshmi, N. S. and Ashwini, B. and Anbarasu, K. (2010) Shelf Life Enhancement Of Coconut Burfi – An Indian Traditional Sweet. Journal of Food Quality, 33 (3). pp. 329-349.

Vinay, H. K. (2014) Development of a Simple Lc-Ms/Ms Method for the Analysis of Sulfonamides in Different Food Matrices. Masters thesis, University of Mysuru.

Vinoy, Purushottam and Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1992) Packaging of Some Fruit and Vegetable Products in Glass Containers. Journal of Food Science and Technology, 29 (6). pp. 368-370.

Vishal, Joshi (2008) A Survey of Trans Fatty Acid Content in Commercial Edible Fats & Confections. [Student Project Report]

Vishnu Shankar, Pandey (2014) Downstream processing of freshly harvested wet biomass of Spirulina and its application in new product preparation. [Student Project Report] (Submitted)

Viswa Teja, Musiki (2016) Milling intervention for the development of whole wheat flour (atta) for pasta making. [Student Project Report] (Submitted)

Y

Yash, Dixit (2012) Effect of Specific Additives on Rheological Behaviour of viscoelastic food. [Student Project Report] (Submitted)

Z

Zarkar Geeta, Chandrakantrao (2014) Development and quality evaluation of RTP oat based dhokla mix. [Student Project Report] (Submitted)

Zarkar Geeta, Chandrakantrao (2013) Processing of Oats and their Nutritional Benefits. Masters thesis, University of Mysore.

This list was generated on Tue Nov 20 04:06:38 2018 IST.