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Items where Subject is "600 Technology > 08 Food technology > 19 Lipids-oils/fats"

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Number of items at this level: 432.

A

Achaya, K. T. (1980) Chemistry and technology of fats. Journal of Food Science and Technology, 17 (1/2). 43-48, 101 ref..

Adegoke, G. O. and Gopala Krishna, A. G. (1998) Extraction and identification of antioxidants from the spice Aframomum danielli. Journal of the American Oil Chemists' Society, 75 (8). 1047-1052, 26 ref..

Adegoke, G. O. and Kumar, M. V. and Sambaiah, K. and Lokesh, B. R. (1998) Inhibitory effect of Garcinia kola on lipid peroxidation in rat liver homogenate. Indian Journal of Experimental Biology, 36 (9). pp. 907-10. ISSN 0019-5189

Afia, Misbah (2010) Effect of Deep Frying on the Oil Quality with Special Reference to Natural Antioxidant Content. [Student Project Report]

Aiyar, A. S. and Prema, F. and Sreenivasan, A. (1964) Lipid metabolism in liver injury causedby carbon tetrachloride in the rat. Biochemical Journal, 90. pp. 558-573.

Ajit Singh, Bhatnagar (2014) Studies on Processing of Oil and Extraction of Bioactive Molecules from Indian Niger Seeds (Guizotia abyssinica (L.f.) Cass.). PhD thesis, University of Mysore.

Amit, K. Das and Baby Latha, R. and Pavithra, A. S. and Sakina, Khatoon (2013) Thermal degradation of groundnut oil during continuous and intermittent frying. Journal of Food Science and Technology, 50 (6). pp. 1186-1192. ISSN 0022-1155

Amit Kumar, Rai and Bhaskar, N. and Baskaran, V. (2015) Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. Journal of Food Science and Technology, 52 (6). pp. 3701-3710.

Amit Kumar, Rai and Swapna, H. C. and Bhaskar, N. and Baskaran, V. (2012) Potential of Seafood Industry Byproducts as Sources of Recoverable Lipids: Fatty Acid Composition of Meat and Nonmeat Component Of Selected Indian Marine Fishes. Journal of Food Biochemistry (36). pp. 441-448. ISSN 1745-4514

Amit Kumar, Rai and Jini, R. and Swapna, H.C. and Sachindra, N.M. and Bhaskar, N. and Baskaran, V. (2011) Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products. Journal of Aquatic Food Product Technology, 20 (1). pp. 32-44. ISSN ISSN: 1049-8850

Amrutha Kala, A. L. (2013) Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles. International Journal of Dairy Technology, 66. pp. 1-6.

Amrutha Kala, A. L. (2012) cis-, trans- and Saturated Fatty Acids in Selected Hydrogenated and Refined Vegetable Oils in the Indian Market. Journal of the American Oil Chemists' Society, 89 (10). pp. 1813-1821. ISSN 0003-021X

Amrutha Kala, A. L. and Vishal , Joshi and Gurudutt, K. N. (2012) Effect of heating oils and fats in containers of different materials on their trans fatty acid content. Journal of the Science of Food and Agriculture, 92. pp. 2227-2233. ISSN 0022-5142

Anahas, A. (2010) Collection and Screening of Microalgae for Lipid Content. [Student Project Report]

Ananda, H. (2006) Enrichment of Ghee with Linoleic Acid by Biotechnological Approach. [Student Project Report]

Ananya, Das (2011) Present Scenario of Trans Fats and Solid Fats in Traditional and Processed Foods. [Student Project Report] (Submitted)

Ananya , Das (2012) Development of low / no trans fat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)

Anil Kumar, H. G. and Khatoon, S. and Prabhakar, D. S. and Gopala Krishna, A. G. (2006) Effect of cooking of rice bran on the quality of extracted oil. Journal of Food Lipids, 13 (4). pp. 341-353.

Anil Paul, S.K. (2011) Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics. [Student Project Report]

Anitha, Nagaraju (2009) Preparation and evaluation of blended and interesterified oils. PhD thesis, University of Mysore.

Anoosha, K. (2015) Studies on milling of Chia (Salvia hispanica L.) seeds and determination of physicochemical properties. [Student Project Report] (Submitted)

Aparoopa, T. (2011) Preparation of microencapsulated spray dried powder of garden cress(Lepidium sativum) seed oil. [Student Project Report]

Appaiah, K. M. and Sreenivasa, M. A. and Kapur, O. P. and Nagaraja, K. V. (1985) Laboratory studies on the effect of refining of groundnut oil on sumithion residues. Journal of Food Science and Technology, 22 (6). 419-420, 9 ref..

Arati , Prava Moharana (2012) Development of trans -free Nutra-shortening utilizing forest seed fats. [Student Project Report] (Submitted)

Arjun, H.R (2008) Synthesis of Glycerides of short and medium chain fatty acids. [Student Project Report]

Arumughan, C. and Bhat, K. K. and Sen, D. P. (1984) Evaluation of some chemical methods for the measurement of the progress of oxidative deterioration in edible oils. Journal of Food Science and Technology, 21 (6). 395-399, 9 ref.. ISSN 0022-1155

Arvind, Mishra and Gopalakrishna, A. G. and Prabhakar, J. V. (1988) Factors affecting refining losses in rice (Oryza sativa L.) bran oil. Journal of the American Oil Chemist's Society, 65 (10). pp. 1605-1609.

Ashish Kumar, Tiwary (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Coconut Oil. [Student Project Report]

Atsushi, Miyagi and Subramanian, R. and Mitsutoshi, Nakajima (2003) Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils. Journal of the American Oil Chemists Society, 80 (9). pp. 927-932.

B

Baby Latha, R. (2014) Physical, Chemical and Biological Characteristics of Rice Bran Oil During Heating and Reheating Cycles. PhD thesis, University of Mysore.

Baby Latha, R. and Dr., Nasirullah (2013) Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying. Current Nutrition & Food Science, 9 (2). pp. 144-150.

Baby Latha, R. and Dr., Nasirullah (2014) Physico-chemical changes in rice bran oil during heating at frying temperature. Journal of Food Science and Technology, 51 (2). pp. 335-340. ISSN 0022-1155

Bains, G. S. and Bhatia, D. S. (1953) Effect of moisture on the activity of oat lipase in the olive oil substrate system. Science and Culture, 18. pp. 387-388.

Baldev, Raj. and Kumar, K. R. and Nagappan, A. (1989) Evaluation of flexible packages to contain mustard oil. Journal of Food Science and Technology, 26 (2). pp. 59-63.

Balu, V. and Krishnamurthy, M. N. (1955) Tobacco seed oil. Oils and Oilseeds Journal, 8 (3). pp. 14-15.

Basappa, S. C. and Sreenivasa Murthy, V. (1979) Decontamination of groundnut oil from aflatoxin by adsorption-cum-filtration. Indian Journal of Technology, 17 (11). 440-441, 7 ref..

Basappa, S. C. and Sreenivasa Murthy, V. (1977) State of aflatoxin in groundnut oil. Journal of Food Science and Technology, India, 14 (2). 57-60, 5 ref..

Behera, S. and Indumathi, K. and Mahadevamma, S. and Sudha, M. L. (2013) Oil cakes – a by-product of agriculture industry as a fortificant in bakery products. International Journal of Food Sciences and Nutrition, 64 (7). pp. 806-814. ISSN 0963-7486

Behera, Sushmita and Nagarajan, S. and Jagan Mohan Rao, L. (2004) Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chemistry, 87. pp. 25-29. ISSN 0308-8146

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

Bhagya, S. and Srinivas, H. (1992) Extraction of soybean (Glycine max) with hexane-acetic acid: effect on oil quality. Food Chemistry, 44 (2). 123-125, 11 ref..

Bhaskar, N and Hosakawa, M and Miyashita, K (2004) Growth inhibition of human pro-myelocytic leukemia (HL-60) cells by lipid extracts of marine alga Sargassum marginatum (Fucales, Phaeophyta) harvested off Goa (west coast of India) with special reference to fatty acid composition. Indian Journal of Marine Sciences, 33 (4). pp. 355-360.

Bhaskar, N. and Kazuo, Miyashita (2005) Lipid composition of Padina tetrastomatica (Dictyotales, Phaeophyta), a brown seaweed of the west coast of India. Indian Journal of Fisheries, 52 (3). pp. 263-268.

Bhaskar, N. and Swapna, H.C. and Hemavathi, D. (2012) Lipid class and fatty acid composition of meat and nonmeat components of selected seafoods. Indian Journal of Fisheries, 59 (1). pp. 133-139.

Bhaskar, Narayan and Kazuo, Miyashita and Masashi, Hosakawa (2006) Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review. Food Reviews International, 22. pp. 291-307.

Bhatia, D. S. and Rao, B. Y. (1959) Storage of vegetable oils and fats in containers - A review. Indian Oilseeds Journal, 3. pp. 144-148.

Bhatnagar, A. S. and Gopala Krishna, A. G. (2013) Natural antioxidants of the Jaffna variety of Moringa Oleifera seed oil of Indian origin as compared to other vegetable oils. Grasas Y Aceites, 64 (5). pp. 537-545.

Bhatnagar, A. S. and Prabhakar, D. S. and Prasanth Kumar, P.K. and Raja Rajan, R. G. and Gopala Krishna, A. G. (2014) Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran. LWT - Food Science and Technology(), 58 (1). pp. 306-311.

Bhatnagar, A. S. and Gopala Krishna, A. G. (2009) Nutraceuticals in Sesame Seeds and Oil —A Review. Beverage and Food World, 19.

Bhatnagar, A. S. and Prasanth Kumar, P. K. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. Journal of the American Oil Chemists Society, 86. pp. 991-999.

Bhosle, B. M. and Subramanian, R. and Ebert, K. (2005) Deacidification of model vegetable oils using polymeric membranes. European Journal of Lipid Science and Technology, 107. pp. 746-753.

Bhuvaneswaran, C. and Kapur, O. P. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using an adequate diet. Food Science, 12. pp. 182-184.

Bhuvaneswaran, C. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using a low-protein diet. Food Science, 12. pp. 185-187.

Biranchi, Bebarta (2012) Preparation of Nutritionally Superior Fats by Lipase Esterification. [Student Project Report] (Submitted)

Biranchi, Bebarta and Jhansi, M. and Pranitha, K. and Yella Reddy, S. (2013) Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food Chemistry, 136 . pp. 889-894.

Bose, S. M. and Subrahmanyan, V. (1952) Mode of development of peroxides and attendant changes in vegetable oils on storage. Annals of Biochemistry and Experimental Medicine, 12. pp. 111-114.

Bose, S. M. and Subrahmanyan, V. (1950) A compartive study on metabolism of iso-oleic and saturated acids of hydrogenated groundnut oil by albino rats in relation to age. Annals of Biochemistry and Experimental Medicine, 10 (3-4). pp. 53-64.

C

Chandrashekar, A. and Mamatha, B. S. and Baskaran, V. (2009) Lutein content of selected Indian vegetables and vegetable oils determined by HPLC. Journal of Food Composition and Analysis (22). pp. 632-636. ISSN 0889-1575

D

Dr., Sakina Khatoon (2000) Semi-solid fat by interesterification of red palm oil with other vegetable oils. Journal of Food Lipids, 7 (2). 83-93, 31 ref..

Daniel, Vijay Rajan (2010) Physical Methods of Oil Extraction from Corn Germ obtained by Dry Milling. [Student Project Report]

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

Denny Joseph, K.M. and Dr., Muralidhara (2014) Neuroprotective efficacy of a combination of fish oil and ferulic acid against 3-nitropropionic acid-induced oxidative stress and neurotoxicity in rats: behavioural and biochemical evidence. Applied Physiology, Nutrition, and Metabolism, 39. pp. 487-496. ISSN :

Desikachar, H. S. R. and Patwardhan, M. V. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1957) Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent. Journal of Scientific and Industrial Research, 16B. pp. 216-219.

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [Student Project Report]

Diptipratik, Pani (2011) Quality Characteristics of Expeller Pressed Safflower Oil and Hexane Extracted Safflower Oil. [Student Project Report]

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

Diwakar, B. T. and Dutta, P. K. and Lokesh, B. R. and Akhilender Naidu, K. (2008) Bio-availability and metabolism of n-3 fatty acid rich garden cress (Lepidium sativum) seed oil in albino rats. Prostaglandins Leukotrienes and Essential Fatty Acids, 78 (2). pp. 123-130.

Diwakar, B. T. and Pinto Kumar, Dutta and Lokesh, B. R. and Akhilender Naidu, K. (2010) Physicochemical Properties of Garden Cress (Lepidium sativum L.) Seed Oil. Journal of the American Oil Chemists Society.

Diwakar , B. T. (2011) Studies on Immunomodulatory Effects of ω-3 Fatty Acid rich Garden Cress Oil in Animal Model. PhD thesis, University of Mysore.

Diwakar, B. T. and Lokesh, B. R. and Akhilender Naidu, K. (2011) Modulatory effect of α-linolenic acid-rich garden cress (Lepidium sativum L.) seed oil on inflammatory mediators in adult albino rats. British Journal of Nutrition, 106 (4). pp. 530-539. ISSN 0007-1145

Dr., Nasirullah (2004) Irradiation Bleaching of Palm Oil, Palmolein, and Palm Stearin. Journal of the American Oil Chemists' Society, 81 (5). pp. 517-518.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. JLST, 38 (2). pp. 59-65.

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. Journal of Lipid Science & Technology, 38 (2). pp. 59-65.

Dr., Nasirullah and Baby Latha, R. (2009) Storage Stability of Sunflower Oil with Added Natural Antioxidant Concentrate from Sesame Seed Oil. Journal of Oleo Science, 58 (9 ). pp. 453-459.

Dr., Nasirullah and Marry, S. R. J. and Shariff, R. (2013) Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products. Grasas y Aceites, 64 (1). pp. 36-40.

Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..

Dr., Nasirullah and Rizwan, Shariff and Umesha Shankara, Shetty and Yella Reddy, S. (2010) Development of chemically interesterified healthy coconut oil blends. International Journal of Food Science and Technology, 45. pp. 1395-1402.

Dr., Nasirullah and Saramandal, C. V. and Gopalakrishna, A. G. (1998) Changes in repeatedly heated oils during deep fat frying. The Journal of the Oil Technologists' Association of India, 30 (1). pp. 10-13.

Dr., Nasirullah and Sharma, S. and Krishnamurthy, M. N. (1999) Preparation and quality assessment of interesterified fats and their differentiation from Vanaspathi (hydrogenated fats). Journal of Food Science and Technology, 36 (2). 133-135, 7 ref.. ISSN 0022-1155

Dr., Nasirullah and Sukumar, Debnath and Varsha, Bhargava (2009) A new approach to prepare ω-3 and ω-6 fatty acid rich glycerides from vegetable oils for value added food products. Journal of Food Science and Technology, 46 (4). pp. 374-376.

Dr., Nasirullah (2001) Development of deep frying edible vegetable oils. Journal of Food Lipids, 8 (4). 295-304, 13 ref..

Dwarakanath, C. T. and Sreenivasamurthy, V. and Parpia, H. A. B. (1969) Aflatoxin in Indian peanut oil. Journal of Food Science and Technology (Mysore), 6 (2). 107-109, 6 ref..

E

Ezeagu, I. E. and Gopal Krishna, A. G. and Khatoon, S. (2005) Fatty acid composition of oil from three Mucuna bean varieties from Nigeria - A short report. Polish Journal of Food and Nutrition Sciences, 14/55. pp. 151-152.

Ezeagu, I. E. and Gopalakrishna, A. G. and Khatoon, S. (2005) Preliminary Evaluation of Oils Extracted from Seeds of Under-utilized Tropical Plants. Journal of the Oil Technologists' Association of India, 37 (1). pp. 3-6.

F

Farha, M. (2005) Synthesis of Structured Lipids by Interesterification. [Student Project Report]

G

Ganesan, V. and Venkateswaran, G. (2014) Production and Enhancement of Omega-3 Fatty Acid from Mortierella alpina CFR-GV15: Its Food and Therapeutic Application. BioMed Research International. pp. 1-9.

Giddappa, Nagendrappa. and Subramanya Raje Urs, S. and Rajalakshmi, S. (1998) Chloramine T with iodine: A new reagent to determine the iodine value of edible oils. Journal of the American Oil Chemists Society, 75 (9). pp. 1219-1221.

Giridhar, N. and Krishnamurthy, G. V. (1977) Studies on aflatoxin content of groundnut oil in A.P. with reference to climatic conditions and seasonal variations. Journal of Food Science and Technology, 14. pp. 84-85. ISSN 0022-1155

Gopala Krishna, A. G. (2012) Coconut oil: science, technology, and applications. Inform , 23 (6). pp. 396-399.

Gopala Krishna, A. G. (2013) Rice bran oil: nature’s healthful oil. INFORM, 24 (4). pp. 261-265.

Gopala Krishna, A. G. and Bhatnagar, A. S. and Prabhakar, D.S. and Anil Kumar, H.G. and Prasanth Kumar, P.K. (2011) Use of Low Temperature for the Production of Superior Quality Rice Bran Oil. Journal of Lipid Science and Technology, 43 (3). pp. 102-110.

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils. Journal of the American Oil Chemists' Society, 83 (12). 999-1005 ; 8 ref..

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Study on the composition of rice bran oil and its higher free fatty acids value. Journal of the American Oil Chemists' Society, 83 (2). pp. 117-120.

Gopala Krishna, A. G. and Khatoon, S. and Shiela, P. M. and Sarmandal, C. V. and Indira, T. N. and Mishra, A (2001) Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. Journal of the American Oil Chemists' Society, 78 (2). 127-131, 28 ref..

Gopala Krishna, A. G. and Raja Rajan, R. G. and Bhatnagar , A. S. (2012) Rice Bran Oil and By-products: Chemistry, Production and Applications - A Review. Beverage and Food World, 39 (1). pp. 27-33.

Gopala Krishna, A. G. and Sakina, Khatoon and Baby Latha, R. (2004) Frying Performance Of Processed Rice Bran Oils. Journal of Food Lipids, 12 (1). pp. 1-11.

Gopala Krishna, A. G. (2002) Nutritional components of rice bran oil in relation to processing. Lipid Technology, 14 (4). 80-84, 8 ref..

Gopala Krishna, A. G. (1992) A method for bleaching rice bran oil with silica gel. Journal of the American Oil Chemists' Society, 69 (12). 1257-1259, 10 ref..

Gopala Krishna, A. G. (1993) Influence of viscosity on wax settling and refining loss in rice bran oil. Journal of the American Oil Chemists' Society, 70 (9). 895-898, 8 ref..

Gopala Krishna, A. G. (1993) Isolation and identification of the causative factors responsible for color fixation in rice bran oil. Journal of the American Oil Chemists' Society, 70 (8). 785-788, 17 ref..

Gopala Krishna, A. G. and Prabhakar, J. V. (1994) Antioxidant constituents of peanut oil. Journal of the American Oil Chemists' Society, 71 (11). 1245-1249, 29 ref..

Gopala krishna, A. G. and Prabhakar, J. V. (1994) Antioxidant efficacy of amino acids in methyl linoleate at different relative humidities. Journal of the American Oil Chemists' Society, 71 (6). 645-647, 12 ref..

GopalaKrishna, A. G. and Prashanth, P. A. and Pragasam, A. and Raghavendra, K. V. and Khatoon, S. (2003) Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils. Journal of Food Lipids, 10 (4). pp. 329-340.

Gopalakrishna, A. G. and Prabhakar, J. V. (1986) Effect of water activity on autoxidation of methyl linoleate. Journal of Food Science and Technology, 23 (3). 152-157, 10 ref..

Gopalakrishna, A. G. and Raja Rajan, R. G. and Bhatnagar, A. S. (2012) Rice Bran : Chemistry, Production and Applications - A Review. Beverage and Food World, 39 (5). pp. 31-36.

Gopalakrishna, A. G. (2007) Edible oilseeds: Oil and meal-need for quality control. Beverage and Food World, 34 (1). pp. 42-44.

Gopalakrishna, A. G. (2003) Value-added Products from Rice Bran Oil Industry. SAARC Oils and Fats Today. pp. 20-23.

Gopalakrishna, A. G. and Sen, D. P. (1980) Unsaponifiable matter of mango kernel fat. Journal of the Oil Technologists Association of India, 12 (1). pp. 14-15.

Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1993) Packaging Of Vanaspati in Low Tin Coated Cans and Cans with Lacquered Black Plate Components. Journal of Food Science and Technology (India), 30 (3). pp. 192-195.

Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1993) Studies on the Suitability of Used Tinplate Container for Packing Groundnut Oil. Journal of Food Science and Technology (India), 30 (3). pp. 180-182.

Grace, George. and Sen, D. P. (1978) Cholesterol content of sardine oil. Journal of the Oil Technologists' Association of India, 10 (3). 137-138, 10 ref..

Guttikar, M. N. and Sundaravalli, O. E. and Desai, B. L. M. and Kantha, Shurpalekar (1980) Effect of long term feeding of refined sal (Shorea robusta) fat in albino rats. Journal of Oil Technologists Association of India, 12. pp. 4-6.

H

Hariharan, K. and Kurien, S. and Rao, S. V. (1995) Effect of Supplementation of Milk Fat with Peanut Oil on Blood Lipids and Lipoproteins in Infants. International Journal of Food Sciences and Nutrition, 46 (4). pp. 309-17. ISSN 0963-7486

Hariharan, K. and Purushothama, S. and Murthy, K. N. and Raina, P. L. (1992) Effect of long term feeding of palm oil on growth and lipid metabolism in rats. Nutrition Research, 12 (7). pp. 867-877.

Hariharan, K. and Purushothama, S. and Raina, P. L. (1996) Studies on red palm oil: effect of partial supplementation of saturated fats upon lipids and lipoproteins. Nutrition Research, 16 (8). pp. 1381-1392.

Hemavathi, D. (2010) Lipid profile of different body components of selected Indian marine fishes with reference to their fatty acid composition. [Student Project Report]

Hemavathy, J. and Prabhakar, J. V. (1988) Lipid composition of cumin (Cuminum cyminum L.) seeds. Journal of Food Science, 53 (5). pp. 1578-1579. ISSN 0022-1147

Hemavathy, J. and Prabhakar, J. V. (1989) Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds. Food Chemistry, 31 (1). pp. 1-7. ISSN 0308-8146

Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1987) Composition of polar lipids of Alphonso mango (Mangifera indica) kernel. Journal of Food Science, 52 (3). pp. 833-834.

Horii, Naoto and Arato, Shingo and Narayan, Bhaskar and Hosokawa, Masashi (2007) Occurrence of Conjugated Cyclopropanoid Acid in Purified Fish Oil. Journal of the American Oil Chemists Society, 84 (8). pp. 749-754.

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

Indira, T. N. and Baby Latha, R. and Maya, Prakash (1999) Kinetics of deep-fat-frying of a composite product. Journal of Food Science and Technology, 36 (4). 310-315, 15 ref.. ISSN 0022-1155

Indira, T. N. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Suvendu, Bhattacharya (2000) Water degumming of rice bran oil:a response surface approach. Journal of Food Engineering, 43 (2). 83-90, 27 ref..

J

Jacob, Z. (1988) Selective medium for the production of lipids by Rhodotorula gracilis CFR-1. Journal of Food Science and Technology, 25 (6). pp. 373-374. ISSN 0022-1155

Jacob, Z. (1992) Yeast Lipids: Extraction, Quality Analysis, and Acceptability. Critical Reviews in Biotechnology, 12 (5/6). pp. 463-491.

Jacob, Z. (1993) Yeast lipid biotechnology. Advances in Applied Microbiology, 39. pp. 185-212. ISSN 0065-2164

Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..

Jeyarani, T. and Imtiyaj Khan, Mohammad and Sakina, Khatoon (2009) Trans-free plastic shortenings from coconut stearin and palm stearin blends. Food Chemistry, 114 (1). pp. 270-275. ISSN 0308-8146

Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..

Jeyarani, T. and Yella Reddy, S. (2005) Physicochemical Evaluation Of Vanaspati Marketed In India. Journal of Food Lipids, 12 (3). pp. 232-242.

Jhansi rani, M. (2012) Nutritionally Superior Speciality Structured Fats from Vegetable Oils or Fats by Lipase Esterification. [Student Project Report] (Submitted)

Jisha, George (2012) Extraction and analysis of palm kernel oil and study of edible oil characteristics. [Student Project Report] (Submitted)

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Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) Simplified Baudouin test for detecting adulteration of ghee. Research and Industry, 4 (5). pp. 109-111.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1958) A modified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal of Scientific and Industrial Research, 17B. pp. 471-472.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) A simplified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal and Proceedings of the Institution of Chemists, 31 (4). pp. 177-179.

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Keerthi, B. K. (2010) Study on Extraction of Oil from Wet Coconut and Evaluation of its Quality Characteristics. [Student Project Report]

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Krishnamurthy, K. and Narayana Rao, M. (1955) Preparation of activated vegetable carbons for bleaching oils. Bulletin of Central Food Technological Research Institute, 4. pp. 208-209.

Krishnamurthy, K. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1957) Studies on the composition, storage and nutritive value of palm oil. Food Science, 6. pp. 248-252.

Krishnamurthy, K. and Pantulu, A. J. and Swaminathan, M. and Subrahmanyan, V. (1957) Studies on the stability of oils in pickles. Food Science, 6. pp. 133-135.

Krishnamurthy, K. and Swaminathan, M. (1956) A colorimetric method for the estimation of butylated hydroxyanisole in fats. Current Science, 25. pp. 16-17.

Krishnamurthy, K. and Swaminathan, M. and Bhatia, D. S. (1955) Studies on the stability of winterized cottonseed oil. Bulletin of Central Food Technological Research Institute, 4. pp. 179-180.

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Lakshminarayana, R. and Raju, M. and Keshava Prakash, M. N. and Baskaran, V. (2009) Phospholipid, Oleic Acid Micelles and Dietary Olive Oil Influence the Lutein Absorption and Activity of Antioxidant Enzymes in Rats. Lipids, 44. pp. 799-806.

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Maheswari, B. (2003) Heat Resistant Chocolates using Kokum Fat as Cocoa Butter Extender. [Student Project Report]

Malathi, P. (2012) Extraction and analysis of linseed oil and study of edible oil characteristics. [Student Project Report] (Submitted)

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Mamatha, S. S. (2009) Polyunsaturated Fatty Acids (Pufas) Of Mucor Sp. With Special Reference To Gamma Linolenic Acid (Gla). PhD thesis, University of Mysore.

Mamatha, S. S. and Ravi, R. and Venkateswaran, G. (2008) Medium Optimization of Gamma Linolenic Acid Production in Mucor rouxii CFR -G15 using RSM. Food Bioprocess Technology, 1. pp. 405-409.

Manasa, K. S. (2009) Study on Frying of Poori using Coconut Oil Blends. [Student Project Report]

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Manjula, S. and Subramanian, R. (2009) Simultaneous degumming, dewaxing and decolorizing crude rice bran oil using nonporous membranes. Separation and Purification Technology, 66 (2). pp. 223-228. ISSN 1383-5866

Manjula, S. and Subramanian, R. (2008) Enriching Oryzanol in Rice Bran Oil using Membranes. Applied Biochemistry and Biotechnology, 151. pp. 629-637. ISSN 0273-2289

Manjula, S. and Subramanian, R. (2006) Membrane technology in degumming, dewaxing, deacidifying, and decolorizing edible oils. Critical reviews in food science and nutrition, 46 (7). pp. 569-92. ISSN 1549-7852

Manjula, S. and Nabetani, H. and Subramanian, R. (2011) Flux behavior in a hydrophobic dense membrane with undiluted and hexane-diluted vegetable oils. Journal of Membrane Science, 366 . pp. 43-47.

Manjula, S. and Subramanian, R. (2008) Laboratory Studies on Membrane Deoiling of Lecithin. Journal of the American Oil Chemists Society, 85. pp. 573-580.

Manjula, S. (2009) Application of membranes and enzymes in processing vegetable oils. PhD thesis, University of Mysore.

Manpreet, Kaur (2014) Study of new sources of oil from food industry by-products. [Student Project Report] (Submitted)

Masaru, Terasaki and Atsushi, Hirose and Bhaskar, N and Yuta, Baba and Chikara, Kawagoe and Hajime, Yasui and Naotsune, Saga and Masashi, Hosakawa and Kazuo, Miyashita (2009) Evaluation Of Recoverable Functional Lipid Components of Several Brown Seaweeds (Phaeophyta) From Japan with Special Reference to Fucoxanthin and Fucosterol Contents. Journal of Phycology, 45. pp. 974-980.

Meena, Narendra Kumar (2009) Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints. [Student Project Report]

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

Meesha, Sharma (2012) Preparation and Characterization Of Omega-3 Enriched Vegetable Oil and Its Nutritional Evaluation. PhD thesis, University of Mysore.

Meesha, Sharma and Lokesh, B. R. (2012) Effect of Enzymatic Trans- and Interesterification on the Thermal Properties of Groundnut and Linseed Oils and Their Blends. Journal of the American Oil Chemists' Society, 89. pp. 805-813. ISSN 0003-021X

Meesha, Sharma and Navin, K. Rastogi and Lokesh, B. R. (2009) Synthesis of structured lipid with balanced omega-3: Omega-6 ratio by lipase-catalyzed acidolysis reaction: Optimization of reaction using response surface methodology. Process Biochemistry, 44. pp. 1284-1288.

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

Mounika, C. (2011) Preparation of trans free speciality fats and oils enriched with medium-chain and behenic fatty acids. [Student Project Report]

Mounika, C. and Yella Reddy, S. (2012) Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis. Journal of the American Oil Chemists' Society, 89. pp. 1691-1697. ISSN 0003-021X

Mounika, Chnadhapuram and Yella Reddy, S. (2012) Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis. Food Chemistry, 132. 216–221. ISSN 0308-8146

Muninarayana, R. (2009) Role of Constituents of Fat in Foaming and Absorption of Fat during Frying. [Student Project Report]

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Nagalakshmi, V. (2009) A Study on Decolorization of Deodorizer Distillate from Soyabean Oil and Rice Bran Oil. [Student Project Report]

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Nagaraju, Anitha and Lokesh, B. R. (2008) Rats fed blended oils containing coconut oil with groundnut oil or olive oil showed an enhanced activity of hepatic antioxidant enzymes and a reduction in LDL oxidation. Food Chemistry, 108 (3). pp. 950-957.

Nagashri, H.V (2009) Characterization of Edible Oils. [Student Project Report]

Nagesha, G. K. and Manohar, B. and Udaya Sankar, K. (2003) Enrichment of tocopherols in modified soy deodorizer distillate using supercritical carbon dioxide extraction. European Food Research and Technology, 217 (5). pp. 427-433.

Nandini, B. (2009) Oil Stability and Retention of Nutraceuticals during Repeated Heating of Vegetable Oil. [Student Project Report]

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Narasimhamurthy, K. and Dr., Muralidhara and Raina, P. L. (1999) Absence of in vivo mutagenic potency of heated and fried oils in mice. Indian Journal of Experimental Biology, 37 (1). pp. 50-5. ISSN 0019-5189

Narasimhamurthy, K. and Raina, P. L. (1999) Long term feeding effect of thermally oxidised oils on antioxidant enzymes in rats. Indian Journal of Experimental Biology, 37 (10). pp. 1042-1045.

Narasimhamurthy, K. and Raina, P. L. (1998) Studies on the physico-chemical characteristics of some vegetable oils during heating and frying. Journal of Food Science and Technology, 35 (5). 432-434, 24 ref..

Narasimhamurthy, K. and Raina, P. L. (2000) Long-term feeding effects of thermally oxidised oils on the absorption,storage and excretion of fat in rats. European Food Research and Technology, 210. pp. 402-406.

Narasimhamurthy, K. and Vishwanatha, S. and Raina, P. L. (1998) Long term feeding effects of thermally oxidized oils on the erythrocyte fatty acid composition, haematology and histology in rats. Nutrition Research, 18 (7). 1245-1259; 39 ref..

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Narasimhan, S. and Rajalakshmi, D. and Chand, N. and Mahadeviah, B. and Indiramma, A. R. (2001) Palm oil quality in different packaging materials - sensory and physicochemical parameters. Journal of the American Oil Chemists' Society, 78 (3). 257-264, 21 ref..

Narayan, A.V. and Barhate, R.S. and Raghavarao, K. S. M. S. (2006) Extraction and Purification of Oryzanol from Rice Bran Oil and Rice Bran Oil Soapstock. Journal of American Oil Chemists Society, 83 (8). pp. 663-670.

Narayan, M. S. and Manoj, G. P. and Vatchravelu, K. and Bhagyalakshmi, N. and Mahadevaswamy, M. (2005) Utilization of glycerol as carbon source on the growth, pigment and lipid production in Spirulina platensis. International Journal of Food Sciences and Nutrition, 56. pp. 521-528. ISSN 0963-7486

Narayana Rao, M. and Krishnamurthy, K. (1954) Activation of indigenous earths for bleaching of vegetable oils. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 196-197.

Narayana Rao, M. and Krishnamurthy, K. (1955) Use of antioxidants in the stabilization of fats and fatty foods. Bulletin of Central Food Technological Research Institute, 4. pp. 262-265.

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Nasirullah, Dr. and Latha Rangaswamy, B. (2005) Oxidative stability of healthful frying oil medium and uptake of inherent nutraceuticals during deep frying. Journal of the American Oil Chemists' Society, 82 (10). 753-757 ; 16 ref..

Nasirullah, Dr. (2004) Physical Refining: Electrolyte Degumming Of Nonhydratable Gums From Selected Vegetable Oils. Journal of Food Lipids, 12 (2). pp. 103-111.

Nasirullah, Dr. and Jeyarani, T. and Rakshitha, D. (2009) Isolation and antioxidant efficacy of nutraceutical concentrates from sesame and flax seed oils. Journal of Food Science and Technology, 46 (1). pp. 66-69.

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1989) Effect of stabilization on the quality characteristics of rice-bran oil. Journal of the American Oil Chemists' Society, 66 (5). pp. 661-663. ISSN 0003-021X

Nasirullah, Dr. and Mallika, T. and Krishnamurthy, M. N. and Kapur, O. P. (1984) Comparative study of the methods available for the detection of argemone oil in edible vegetable oils. Indian Food Packer, 38 (2). 28-31, 10 ref..

Nasirullah, Dr. and Nagaraja, K. V. (1987) Rice-bran lipids: a review. Journal of the Oil Technologists' Association of India, 19 (1). pp. 2-6. ISSN 0030-1485

Nasirullah, Dr. and Seher, A. (1987) Fatty acid composition of some European edible vegetable seed lipids. II. Journalof Food Science and Technology, 24 (3). pp. 138-139. ISSN 0022-1155

Navneet Singh, Deora (2008) Pressure and Vacuum Frying Methods. [Student Project Report]

Neethi, S. (2013) Chemistry and synergy of flavours and lipids. Masters thesis, University of Mysore.

Neethu, H. P. (2011) Physical and Chemical Properties of Oil. [Student Project Report]

Negi, P. S. and Chauhan, A. S. and Sadia, G. A. and Rohinishree, Y. S. and Ramteke, R. S. (2005) Antioxidant and antibacterial activities of various seabuckthorn (Hippophae rhamnoides L.) seed extracts. Food Chemistry, 92. pp. 119-124. ISSN 0308-8146

Nibedita, Bhatta (2012) Chemical Interesterification of Edible Oils and its Properties. [Student Project Report] (Submitted)

Nidhi, Bhatiwada and Baskaran, V. (2011) Influence of Vegetable Oils on Micellization of Lutein in a Simulated Digestion Model. Journal of the American Oil Chemists' Society, 88 (3). pp. 367-372.

Niranjan, T. G. and Krishnakantha, T. P. (2001) Effect of dietary ghee--the anhydrous milk fat on lymphocytes in rats. Molecular and Cellular Biochemistry, 226 (1-2). pp. 39-47. ISSN 0300-8177 (In Press)

Niranjan, T. G. and Krishnakantha, T. P. (2000) Membrane changes in rat erythrocyte ghosts on ghee feeding. Molecular and Cellular Biochemistry, 204 (1-2). pp. 57-63. ISSN 0300-8177

Niranjan, T. G. and Vijaykumar, M. and Lokesh, B. R. and Krishnakantha, T. P. (1999) Influence of unsaponifiable matter from ghee on lymphocyte proliferation and erythrocyte fragility in rats. Nutrition Research, 19 (11). 1671-1682, 37 ref..

Niranjan, T. G. and Krishnakantha, T. P. (2000) Effect of ghee feeding on rat platelets. Nutrition Research, 20 (8). 1125-1138, 38 ref..

Nisha, Shruthi Fernandes (2011) Purification of Lecithin From Rice Bran Gum Sludge and Evaluation of its Properties. [Student Project Report]

Nithesh, B.V. (2005) Interesterification For Producing Health Oils. [Student Project Report]

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Padmavathi, S. (2010) Evaluation of Microalgae for Lipids. [Student Project Report]

Pallavi, K. (2008) Antioxidants in edible oils. [Student Project Report]

Pavan, M.S. (2010) Studies on Microencapsulation of Omega-3 Fatty acid rich Garden cress (Lepidium sativum L) Seed Oil. [Student Project Report]

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Poornima, A. N (2008) Fatty Acid Analysis from Edible Oils and Fats. [Student Project Report]

Prabhakar, D. S. and Anil Kumar, H. G. and Gopala Krishna, A. G. (2007) Effect of Different Extraction Solvents on the Composition and Quality of Crude Oil Extracted from Rice Bran. Journal of Lipid Science and Technology, 39 (3). pp. 121-126.

Prabhakar, D. S. and Anil Kumar, H. G. and Gopala Krishna, A. G. (2010) Process for retardation of free fatty acids development and retention of inherent antioxidants in rice bran and the extracted oil. Journal of Lipid Science and Technology, 42 (2). pp. 56-63.

Prabhakar, J. V. and Bhatia, B. S. and Girdhari, Lal. (1960) Proximate and mineral composition of some deep fat fried vegetables. Food Science, 9. pp. 307-308.

Prabhakara Rao, P. G. and Galla Narsing, Rao and Jyothirmayi, T. and Sathyanarayana, A. (2015) Characterisation of Seed Lipids from Bixa orellana and Trachyspermum copticum. Journal of the American Oil Chemists' Society, 92 (10). pp. 1483-1490. ISSN 0003-021X

Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2010) Analysis of lipid classes and fatty acid composition of Adavi chinta (Entada pursaetha) seed oil. Journal of Lipid Science and Technology, 42 (2). pp. 66-68.

Prabhakara Rao, P.G. and Jyothirmayi, T. and Karuna, M. S. and Prasad, R. B. (2010) Studies on lipid profiles and fatty acid composition of roe from rohu (Labeo rohita) and murrel (Channa striatus). Journal of Oleo Science, 59 (10). pp. 515-519.

Prabhasankar, P. and Vijaya Kumar, M. and Lokesh, B. R. and Haridas Rao, P. (2000) Distribution of free lipids and their fractions in wheat flour milled streams. Food Chemistry, 71. pp. 97-103. ISSN 0308-8146

Prabhjot Kaur, Sabharwal (2010) Oilseeds nut based natural antioxidants and nutraceuticdals - present status and their role in functional foods. Masters thesis, University of Mysore.

Pradeep, P Shanbogh (2010) Study on Extraction of Oil from Copra and Evaluation of its Quality Characteristics. [Student Project Report]

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

Prakruthi, Appaiah and Sunil, L. and Prashanth Kumar, P. K. and Gopala Krishna, A. G. (2014) Composition of Coconut Testa, Coconut Kernel and its Oil. Journal of the American Oil Chemists' Society, 91. pp. 917-924.

Pranita, Kotasthane (2012) “Development of nutritionally superior speciality fats enriched with medium chain and long chain Fatty Acids. [Student Project Report] (Submitted)

Pranita, Kotasthane (2011) Dietary Fats and Oils and their Impact on Health. [Student Project Report] (Submitted)

Prasad, M. and Mathur, P. B. (1955) Studies on the storage of vegetable oils in colourless and deep green bottles. Proceedings of the 4th symposium on Oils, Fats and Allied Products.. pp. 75-77.

Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Physicochemical characteristics of commercial coconut oils produced in India. Grasas Y Aceites, 66 (1). pp. 1-11.

Prasanth Kumar, P. K. and Jeyarani, T. and Gopala Krishna, A. G. (2016) Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. Journal of Food Science and Technology, 53 (7). pp. 3060-3072. ISSN 0021-8561

Prasanth Kumar, P. K. and Sai Manohar, R. and Indiramma, A. R. and Gopala Krishna, A. G. (2014) Stability of oryzanol fortified biscuits on storage. Journal of Food Science and Technology, 51 (10). pp. 2552-2559. ISSN 0022-1155

Prasanth Kumar, P.K. and Gopala Krishna, A. G. (2015) Effect of Different Deacidification Methods on Phytonutrients Retention in Deacidified Fractionated Palm Oil. Journal of the American Oil Chemists' Society, 92 (5). pp. 645-658. ISSN 0003-021X

Prasanth Kumar, P.K. and Gopala Krishna, A. G. (2009) Esterification and Interesterification Reactions of Lipases from Rice Bran and Papain in Oleic Acid-Glycerol/n-Butanol and two Vegetable Oil Blends. Journal of Lipid Science and Technology, 41 (3). pp. 88-94.

Prasanth Kumar, P.K. and Bhatnagar, A. S. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Changes in Physico-chemical Characteristics of Some Vegetable Oils upon Blending with Coconut Oil. Journal of Lipid Science and Technology, 41 (4). pp. 136-142.

Prashant Kumar, P. K. (2015) Palm Stearin for Preparation of Vegetable Oil Blends and Foods. PhD thesis, University of Mysore.

Prashant Kumar, P. K. and Bhatnagar, A. S. and Indira, T. N. and Indiramma, A. R. and Gopalakrishna, A. G. (2010) Storage stability of packed coconut oil blends with other vegetable oils. Indian Coconut Journal, 53. pp. 7-14.

Prashanth, P. A. and Shiela, P. M. and Gopala Krishna, A. G. (2002) Antioxidant effect of red chilli extracts in groundnut oil. Beverage and Food World, 29 (1). pp. 65-67.

Preethi, B. (2016) Studies on Application of Green Tea (Camellia Sinensis) Extracts for Stability of Sunflower Oil. [Student Project Report] (Submitted)

Preeti, Chandrashekar and Prashant Kumar, P. K. and Ramesh, H. P. and Lokesh, B. R. and Gopala Krishna, A. G. (2014) Hypolipidemic effect of oryzanol concentrate and low temperature extracted crude rice bran oil in experimental male wistar rats. Journal of Food Science and Technology, 51 (7). pp. 1278-1285.

Preeti, Chandrashekar and Lokesh, B. R. and Gopala Krishna, A. G. (2010) Hypolipidemic effect of Blends of Coconut Oil with Soybean oil or Sunflower oil in Experimental rats. Food Chemistry, 123. pp. 728-733.

Priya, P.B. (2009) Study on Lipolysis of Rice bran,Linseed and Olive oils. [Student Project Report]

Pruthi, J. S. (1962) Chemical composition and utilization of passion fruit seed, seed oil and seed meal. Indian Oil and Soap Journal, 28 (3). pp. 55-62.

Pruthi, J. S. and Girdhari, Lal (1954) Physico-chemical characteristics of Nagpur orange (Mandarin) oil. Bulletin of Central Food Technological Research Institute, 3. pp. 301-302.

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Pulla Reddy, A. C. and Lokesh, B. R. (1994) Effect of dietary turmeric (Curcuma longa) on iron-induced lipid peroxidation in the rat liver. Food and Chemical Toxicology , 32 (3). pp. 279-83. ISSN 0278-6915

Purushothama, S. and Narasimhamurthy, K. and Raina, P. L. and Hariharan, K. (1994) A study of plasma and liver lipid profile of rats fed palm oil or safflower oil along with cholesterol. Nutrition Research, 14 (2). pp. 255-269.

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Raghavendra Rao, S. N. and Ananthachar, T. K. and Desikachar, H. S. R. (1965) Oil content of bran from rice milled to different degrees of polishing. Journal of Food Science and Technology, 2. pp. 115-116. ISSN 0022-1155

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Suraj, S. (2013) Studies on Characteristics of Mango Kernel Fat and its Food Applications. [Student Project Report] (Submitted)

Suresh Kumar, G. and Gopala Krishna, A. G. (2015) Studies on the nutraceuticals composition of wheat derived oils wheat bran oil and wheat germ oil. Journal of Food Science and Technology, 52 (2). pp. 1145-1151. ISSN 0022-1155

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Vasudeva, M. (2012) Indian Vegetable Oil as Source of Nutrition and Health Promoting Phytoceuticals. Masters thesis, University of Mysore.

Venkataraman, V. and Sridhar, R. and Kumaravelu, C. and Anil, P. K. and Chinnu, T. and Gopalakrishna, A. G. (2010) Feasibility of low cost non-destructive prediction of free fatty acids value of sunflower oil using near infrared spectroscopy. Proceedings of the 14th International Conference on NIR Spectroscopy . UNSPECIFIED.

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

Venugopal, B. (2012) Studies on the properties of Vegetable oils and its blends. [Student Project Report] (Submitted)

VidyaShankar, S. and Lokesh, B. R. and Sambaiah, K. (2003) Effect of feeding sesame oil and groundnut oil on iron induced hepatotoxicity and lipid peroxidation in rats. Journal of Food Science and Technology, 40 (3). 272-276 ; 40 ref..

VidyaShankar, S. and Lokesh, B. R. and Sambaiah, K. (2004) Influence of sesame oil on serum and liver lipids and tocopherol levels in rats. Journal of Food Science and Technology, 41 (5). pp. 516-520.

Vidyashankar, Satyakumar and Sambaiah, Kari and Srinivasan, Krishnapura (2010) Effect of dietary garlic and onion on biliary proteins and lipid peroxidation which influence cholesterol nucleation in bile. Steroids, 75. pp. 272-281.

Vijaya Kumar, Matam and Sambaiah, Kari and Lokesh, B. R. (2000) Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids. Journal of Nutritional Biochemistry, 11. pp. 69-75.

Vikrant, Badgujar and Rastogi, N. K. (2011) Extraction of phenol from aqueous effluent using triglycerides in supported liquid membrane. Desalination and Water Treatment, 36 . pp. 187-196.

Viplava Prasad, U. and Srinivasulu, V. V. and Naidu, P. Y. and Venkateswara Rao, G. (1999) Spectrophotometry Methods for the Determination of Di-t-Butylhydroquinone in Oils. Journal of Food Science and Technology, 36 (5). pp. 444-445. ISSN 0022-1155

Viraktamath, C. S. (1974) Large scale trials for stabilization of rice bran with steam. Journal of Food Science and Technology, India, 11 (4). 191-193, 2 ref..

Vishal, Joshi (2007) A Critical Review on Trans Fatty Acids. [Student Project Report]

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

Y

Yamuna, J.S. (2010) Analysis of Rice Bran Oil. [Student Project Report]

Yella Reddy, S. and Jeyarani, T. (2001) Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemists' Society, 78 (6). 635-640, 19 ref..

Yella Reddy, S. and Nalinakshi, M. and Chetana, R. (1999) Fully hydrogenated vegetable oil as a stabilizer for low fat butter spreads. Journal of Food Lipids, 6 (3). 245-259, 20 ref..

Yella Reddy, S. and Prabhakar, J. V. (1990) Cocoa butter substitutes from sal (Shorea robusta) fat. International Journal of Food Science and Technology, 25 (6). pp. 711-717.

Yella Reddy, S. and Prabhakar, J. V. (1989) Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter. Food Chemistry, 34 (2). pp. 131-139.

Yella Reddy, S. and Prabhakar, J. V. (1989) Effect of triglycerides containing 9,10-dihydroxystearic acid on polymorphism of sal (Shorea robusta) fat. Journal of the American Oil Chemists' Society, 66 (6). pp. 805-808. ISSN 0011-3891

Yella Reddy, S. (2010) Improving Plasticity of Milk Fat for Use in Baking by Fractionation. Journal of the American Oil Chemists Society.

Z

Zakia, Bano. and Shashirekha, M. N. and Rajarathnam, S. (1993) Improvement of the bioconversion and biotransformation efficiencies of the oyster mushroom Pleurotus sajor-caju by supplemention of its rice straw substrate with oil seed cakes. Enzyme and Microbial Technology, 15 (11). pp. 985-989.

This list was generated on Sat Jun 24 21:27:24 2017 IST.