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Items where Subject is "600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food"

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Number of items at this level: 95.

A

Adesina, A. A. and Sowbhagya, C. M. and Bhattacharya, S. and Zakiuddin Ali, S. (1998) Maize-soy-based ready-to-eat extruded snack food. Journal of Food Science and Technology, 35 (1). 40-43, 23 ref..

Adesina, A. A. and Sowbhagya, C. M. and Kumar, K. R. and Zakiuddin Ali, S. (1998) Shelf-life of maize-soya based ready-to-eat extruded snacks. Beverage and Food World, 25 (1). pp. 61-64.

Afzal Ali, Nongjaimayum (2016) Determination of Heavy Metals (Nickel, Zinc, Cadmium, Lead and Copper) Content in Locally Made and Branded Potato Chips from Mysore City, India. [Student Project Report] (Submitted)

Agrawal, Harsh Vardhan (2007) Mathematical Modeling of the Texture of a Model Snack Food. [Student Project Report]

Ajeetha, J. (2007) Multi Grain based Cereal Bars. [Student Project Report]

Ajeetha, J. (2007) Multi Grain Based Cereal Bars. [Student Project Report]

Anil, Babu and Vijayalakshmi, N. S. and Roopa, B. S. and Vishalakshi, V. and Gopala Krishna, A. G. (2013) Effect of frying media and packaging materials on shelf life of tengolalu-a deep fat fried snack. Wudpecker Journal of Food Technology, 1 (3). 34 -47.

Aparna, Pathak (2009) Comparative Quality Evaluation of Commercial Extruded Snacks. [Student Project Report]

Aravind Raj, G.P and Banuprakash, M.S and Manjunath, M.G and Muralidhar, B. (2005) Design, Fabrication And Testing Of A Gadget For Making Twisted Snack Product. [Student Project Report]

Asha, M. R. and Susheelamma, N. S. and Bhat, K. K. (2009) Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based fried product. Journal of Food Science and Technology, 46 (3). pp. 212-216.

Ashwini, M. Kadu (2013) Effect of Frying Media and Packaging on Shelf Life of Sweet Shankarpouli. [Student Project Report] (Submitted)

B

Baby Latha, R. and Nagaprabha, P. and Bhat, K.K. and Suvendu, Bhattacharya (2012) Frying Characteristics of Cashew Splits. Journal of Food Process Engineering, 35 (2). pp. 250-263.

Bai, S. G. and Rao, M. N. (1969) The use of packaging and antioxidants in banana chipping. Journal of Food Science and Technology, 6 (3). pp. 169-172.

Balasubramanyam, N. and Anandaswamy, B. (1979) Packaging requirements for fried potato chips. Indian Food Packer, 33 (3). 3-7, 8 ref..

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

Bharath Kumar, S. and Asha, M. R. and Maya, Prakash (2015) Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack. International Journal of Food Properties, 18 (11). pp. 2433-2441.

C

Chetana, R. and Yella Reddy, S. (2004) Development of Wadian – A Traditional Savory with Defatted Soya. Journal of Rural Technology, 1 (4). pp. 178-181.

Chetana, R. and Yella Reddy , S. (2011) Preparation and quality evaluation of peanut chikki incorporated with flaxseeds. Journal of Food Science and Technology, 48 (6). pp. 745-749. ISSN 0022-1155

D

Debnath, Sukumar and Rastogi, N. K. and Gopala Krishna, A. G. and Lokesh, B. R. (2009) Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT - Food Science and Technology, 42 (6). pp. 1054-1058. ISSN 0023-6438

Deepthi, P. Pawar and Rathina Raj, K. and Modi, V. K. (2012) Physico-chemical, microbiological and sensory characteristics of egg based snack food. Journal of Scientific and Industrial Research, 71 (12). pp. 777-787.

G

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. (2009) Design and Development of Chapati Presser with an Extruder for Preparing Muruku. [Student Project Report]

H

Harish, Chander and Berry, S.K. (1993) Potential of Storage Insect Pests to Breed in Traditional Products of Rice. Journal of Food Science and Technology (India), 30 (1). pp. 60-61.

I

Indira, T. N. (1996) Deep-fat-frying characteristics of urd vada in a model system. Journal of Food Science and Technology, 33 (2). 133-137, 26 ref.. ISSN 0022-1155

J

Jacintha, Esther (2009) Frying Studies of Potato Strips using Dry Coating Materials. [Student Project Report]

Jagadeep Chandra, S. (2007) Preparation and Quality Assessment of Low Fat Extruded Snacks from Small Millets. [Student Project Report]

Jagadish Babu, S.V. (2004) Nutraceutical Enriched Chikki. [Student Project Report]

Jain, N. L. and Nair, K. G. and Siddappa, G. S. and Girdhari, Lal. (1962) Studies to improve the keeping quality of fried salted banana chips. Food Science, 11. pp. 335-338.

K

Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Berry, S. K. . (1998) Preparation, packaging and quality standards of mongra - a traditional savoury product. Journal of Food Science and Technology, 35 (5). 414-418, 7 ref..

Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Mohan, Lal and Berry, S. K. . (1998) Preparation, quality standards and storage of mathi - a traditional savoury product. Journal of Food Science and Technology, 35 (1). 25-29, 5 ref..

Krishna Raj, K P (2007) Studies on deep fat frying of potato chips. [Student Project Report]

Kulkarni, S. G. and Manan, J. K. and Kishori, Lal and Agarwal, M. D. and Shukla, I. C. (1996) Physico-chemical characteristics of commercial spiced papads. Journal of Food Science and Technology, 33 (5). 418-420, 10 ref.. ISSN 0022-1155

Kulkarni, S. G. and Manan, J. K. and Shukla, I. C. (1994) Studies on deep-fat-fried sevian made from rice flour and colocasia. Journal of Food Science and Technology, 31 (3). 207-210, 7 ref.. ISSN 0022-1155

Kumar, K. R. and Subramanian, B. G. and Indiramma, A. R. (1993) Studies on the Storage Characteristics of Kodbale -A Popular Indian Spicy Savoury. Journal of Food Science and Technology (India), 30 (4). pp. 269-274.

M

Mahadeviah, B. and Kumar, K. R. and Anandaswamy, B. (1979) Storage behaviour of Khara boondi - an Indian savory in flexible films. Indian Food Packer, 33 (3). 23-27, 4 ref..

Mamatha, B. S. and Namitha, K. K. and Amudha, Senthil and Smitha, J. and Ravishankar, G. A. (2007) Studies on use of Enteromorpha in snack food. Food Chemistry, 101. pp. 1707-1713.

Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. and Berry, S. K. (1987) Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum). Journal of Food Science and Technology, 24 (3). pp. 139-141.

Mazumdar, Pritam (2005) Texture measurement of selected snack foods. Masters thesis, University of Mysore.

Meena, Narendra Kumar (2008) Alternative Approaches to Deep Frying Technology – Their Practical Feasibility and Global Perspectives. [Student Project Report]

Midhu, Theresa Mathew (2014) Structural and textural characterization of extruded proso millet puffs. [Student Project Report] (Submitted)

Modi, V.K. and Mahendrakar, N.S. and Narasimha Rao, D. and Sachindra, N.M. (2003) Quality of buffalo meat burger containing legume flours as binders. Meat Science, 66. pp. 143-149.

Mohammad, Imtiyaj Khan and Asha, M. R. and Bhat, K. K. and Khatoon, Sakina (2008) Studies on Quality of Coconut Oil Blends after Frying Potato Chips. Journal of the American Oil Chemists Society, 85. pp. 1165-1172.

Monika, Gupta (2013) Grain based snack: Development and characterization. [Student Project Report] (Submitted)

Monika, Gupta (2012) Processing of Snack Foods. Masters thesis, University of Mysore.

Mumtaz, Fatima (2015) Effect of additives on quality of amaranth snack: Application of response surface methodology. [Student Project Report] (Submitted)

Muninarayana, R. (2008) Indian Snack Foods. [Student Project Report]

N

Nagalakshmi, S. and Natarajan, C. P. (1970) Preliminary studies on stability and storage behaviour of ready mix (pulse and spice) bars. Indian Food Packer, 24 (1). 12-15, 10 ref..

Nagendra Kumar, Gautam (2009) Sensory Profiling and Positioning of Selected Commercial Snack (Sohan Halwa). [Student Project Report]

Narasimha, H. V. and Ananthachar, T. K. and Gopal, M. S. and Desikachar, H. S. R. (1974) Suitability of raw and steamed cereal grains for making deep fried preparations. Journal of Food Science and Technology, 11 (2). pp. 76-78. ISSN 0022-1155

Navneet Singh, Deora (2009) Pressure Frying of French Fries. [Student Project Report]

Neha, Singh (2011) High protein ready to eat flakes. Masters thesis, University of Mysore.

P

Padmini, T. and Narayanaswamy, D. and Murthy, H. B. N. (1963) Packaging and storage studies on mango cereal flakes. Food Science, 12 (11). pp. 315-317.

Parina, Garg (2009) Formulation and Quality Evaluation of Millet based Snack Food. [Student Project Report]

Pavithra, A. S. and Chetana, R. and Baby Latha, R. and Archana, S. N. and Bhat, K. K. (2013) Studies on soft centered coated snacks. Journal of Food Science and Technology, 50 (2). pp. 393-398. ISSN 0022-1155

Poornima, B.S (2009) Studies on Snacks from Modified Cereal Flours and Potato. [Student Project Report]

Pradeep, P. M. and Usha, Dharmaraj and Sathyendra Rao, B. V. and Amudha, Senthil (2014) Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals. Journal of Food Science and Technology, 51 (12). pp. 3812-3820. ISSN 0022-1155

Prakash, M. and Rajalakshmi, D. (1999) Effect of steamed wheat flour on the sensory quality of batter coated products. Journal of Food Quality, 22 (5). 523-533 ; 20 ref..

Prasad, B. and Rashmi, M.D. and Yashoda, K.P. and Modi, V.K. (2011) Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta. Journal of Food Processing and Preservation, 35. pp. 359-368.

Pritam, Mazumder (2004) Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

Pritam, Mazumder and Roopa, B. S. and Suvendu, Bhattacharya (2007) Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering, 79 (2). pp. 511-516.

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. II. Phul wadian, Mukand wadian and other savoury foods. ISI Bulletin, 33. pp. 294-300.

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1983) The manufacture, packaging and storage of traditional savoury foods. Part II: Phul wadian, mukand wadian and other savoury foods. Indian Food Packer, 37 (6). pp. 73-84.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1983) Studies on the manufacture, packaging and storage of traditional savoury foods. Part I. Black gram (urad) and green gram (mung) wadian. Indian Food Packer, 37 (5). pp. 61-70.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1984) Variability in the physico-chemical characteristics of spiced papads of Punjab. Journal of Food Science and Technology, 21. pp. 299-301.

R

Rajesh, Devisetti and Sreerama, Y. N. and Sila, Bhattacharya (2016) Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation. Journal of Food Science and Technology, 53 (1). pp. 649-657. ISSN 0022-1155

Ramprasad, Rathi Arpita (2007) Development of Vegetable Based Low Fat Snack. [Student Project Report]

Rati, E.R. and Shantha, T. (1994) Incidence of Aflatoxin in Groundnut-based Snack Products. Journal of Food Science and Technology, 31 (4). pp. 327-329.

Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.

Ravi, R. and Roopa, B. S. and Suvendu, Bhattacharya (2007) Texture evaluation by uniaxial compression of some snack foods. Journal of Texture Studies, 38 (1). pp. 135-152.

Ritu, Singh (2015) Study for the development of fried savoury snack food rich in omega-3 fatty acid. [Student Project Report] (Submitted)

S

Senthil, Amudha and Ravi, R. and Bhat, K.K. and Seethalakshmi, M.K. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 23. pp. 267-273.

Sanjeev, Gajraj (2007) Fortification of frying oils with Natural Antioxidant Extractives and Preparation of functional foods. [Student Project Report]

Satyanarayana, A. and Giridhar, N. and Joshi, G. J. and Rao, D. G. (2000) Ascorbyl palmitate as an antioxidant for deep fat frying of potato chips in peanut oil. Journal of Food Lipids, 7 (1). pp. 1-10.

Satyavathy, Krishnakutty and Bhat, A. V. and George Varkey, A. (1978) Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips. Journal of Food Science and Technology, 15 (2). pp. 68-71.

Satyavathy, Krishnakutty and George Varkey, A. and Bhat, A. V. and Dhanaraj, S. and Shanthi, N. (1981) Packaging and storage studies of deep fat fried Nendran banana chips. Journal of Food Science and Technology, 18 (3). pp. 104-108.

Shubhankar, Debnath (2016) Processing and Ingredient Effects on Quality Attributes of Maize Cereals. [Student Project Report] (Submitted)

Shwetha, D. (2009) Characterization of Snack from Different Blends of Pulses with Potato. [Student Project Report]

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

Sila, Bhattacharya and Suvendu, Bhattacharya and Narasimha, H. V. (1999) Uniaxial compressibility of blackgram doughs blended with cereal flours. Journal of Texture Studies, 30 (6). pp. 659-675.

Sirishatalla, N. V. K. (2012) Effect of Additives on Quality of Samosa Casing. [Student Project Report] (Submitted)

Solanki, S. N. and Subramanian, R. and Vasuveda, Singh and Ali, S. Z. and Manohar, B. (2005) Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods. Journal of Food Engineering, 69 (1). pp. 23-30.

Somayajula, Deepti and Gante, Bhavani (2009) Comparitive Study on Microwave & Traditional Deep Fat Frying of Potato Slices and Fryums. [Student Project Report]

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

Sowbhagya, C. M. and Vijayalakshmi, N. S. and Indiramma, A. R. and Ali, S. Z. (2000) Shelf-life of noodles/vermicelli from maize and rice. Indian Food Packer, 54 (1). pp. 68-75.

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

Sukumar, Debnath. and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref..

Sumona, Mukherjee (2009) Processing and Quality Attributes of Snack Foods. Masters thesis, University of Mysore.

Sushma, Thakur. and Saxena, D. C. (2000) Formulation of extruded snack food (gum based cereal-pulse blend): Optimisation of ingredients level using response surface methodology. Lebensmittel Wissenschaft und Technologie, 33 (5). pp. 354-361.

Suvendu, Bhattacharya and Narasimha, H. V. (1999) Characterisation of papad from different blends of cereals with black gram. Journal of Food Quality, 22 (2). pp. 157-166.

Swapna, Patil and Ravi, R. and Saraswathi, G. and Maya, Prakash (2014) Development of low calorie snack food based on intense sweeteners. Journal of Food Science and Technology, 51 (12). pp. 4096-4101. ISSN 0022-1155

T

Teotia, M. S. and Saxena, A. K. and Ahuja, D. K. and Berry, S. K. . (2002) Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation. Journal of Food Science and Technology, 39 (4). 427-428, 2 ref..

V

Venkatesh, Murthy and Umesh, Hebbar and Chetana, R. and Raghavarao, K. S. M. S. (2008) Optimization of process parameters for boondi preparation. Journal of Food Science and Technology, 45 (2). pp. 123-126.

Venkatesh., D.K.S.S.S.R.M. (2010) Study of Mass Transfer Phenomena During Frying of Potato Slice. [Student Project Report]

Vijayalakshmi, N. S. and Indiramma, A. R. and Rangarao, G. C. P. and Ramesh, B. S. (2009) Package design for chips based on their deteriorative characteristics, size and permeability of packages. Journal of Food Science and Technology, 46 (5). pp. 450-454.

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

Vivek Kumar, Singh (2009) Sensory Profiling and Positioning of Selected Commercial Snack-Murukku. [Student Project Report]

This list was generated on Sun Apr 30 09:51:23 2017 IST.