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

Items where Subject is "600 Technology > 08 Food technology > 21 Cereals"

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 | G | H | I | J | K | L | M | N | O | P | R | S | T | U | V | W | Z
Number of items at this level: 260.

A

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]

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

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

Ambresh, P. (2010) Rheological characteristics of alphaamylase treated cereal and pulse flour dispersions and doughs. [Student Project Report]

Amla, B. L. and Shurpalekar, S. R. (1975) Machinery for cereal and pulse milling industry. Journal of Food Science and Technology, India, 12 (6). pp. 279-283.

Anamika, Singh (2016) Effect of Processing on Starch properties of Job’s tears. [Student Project Report] (Submitted)

Anand, S. and Rati, E. R. (2005) Ochratoxigenic Fungal Contamination Of Food Commodities. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 7 (3). pp. 511-514.

Anandaswamy, B. and Gopinath, P. and Kuppuswamy, S. and Iyengar, N. V. R. (1970) Packaging and storage studies on pre-cooked and dehydrated rice and thur dhal (Cajanus cajan) in consumer package. Journal of Food Science and Technology, 7 (S). 43-45, 6 ref.. ISSN 0022-1155

Aniketh, Bafna and Rakesh Ramesh Kamath, C. and Tejasvi Raj, B. (2009) Preparation of Flakes from Oats and Buckwheat – Biotechnological Approaches. [Student Project Report]

Anitha, Gopal B. (2008) Cereal starch digestibility by porcine pancreatic α-amylase isoforms in vitro: Effect of non-starch polysaccharides. PhD thesis, University of Mysore.

Asharani, V. T. and Jayadeep, A. and Malleshi, N. G. (2010) Natural Antioxidants in Edible Flours of Selected Small Millets. International Journal of Food Properties, 13 (1). pp. 41-50.

B

Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..

Basavaraj, Madhusudhan and Tharanathan, R. N. and Madhusudhan, B. (1996) Structural studies of linear and branched fractions of chickpea and finger millet starches. Carbohydrate Research, 284 (1). 101-109; 28 ref..

Baskaran, V. and Mahadevamma, L. and Balasubramanyam, N. and Malleshi, N. G. (2000) Moisture sorption isotherms of nutritious supplementary foods prepared from cereals and legumes for feeding rural mothers and children. European Food Research and Technology, 211. pp. 27-31.

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Jayaprakashan, S. G. and Lokesh, B. R. (2001) Biological evaluation for protein quality of supplementary foods based on popped cereals and legumes suitable for feeding rural mothers and children in India. Plant Foods for Human Nutrition , 56 (1). pp. 37-49. ISSN 0921-9668

Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Shankara, R. and Lokesh, B. R. (1999) Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children. Plant Foods for Human Nutrition, 53 (3). pp. 237-47. ISSN 0921-9668

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) 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

Bhattacharya, K. R. and Prakash, M. (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. Journal of Food Engineering, 21 (3). 315-330, 35 ref..

Bhavanishankar, T. N. and Shantha, T. (1987) Natural occurrence of Fusarium toxins in peanut, sorghum and maize from Mysore (India). Journal of the Science of Food and Agriculture, 40 (4). 327-332, 17 ref..

Bhavyashree, S.H. (2006) Bioaccessibility of Calcium, Iron, Zinc, Copper and Manganese from Whole Meals. [Student Project Report]

Bhumika, Tripathi and Kalpana, Platel (2013) Feasibility in fortification of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum) flour with iron. LWT - Food Science and Technology (50 ). pp. 220-225. ISSN 0023-6438

C

Chaitra Nayaka, M.K. (2008) Current Practices and Future Trends in Packaging of Food Grains. [Student Project Report]

Chander, H. and Ahmed, S. M. (1987) Laboratory evaluation of natural embelin as a grain protectant against some insect pests of wheat in storage. Journal of Stored Products Research, 23 (1). pp. 41-46.

Chandini, S. Kumar and Malleshi, N.G. and Sila, Bhattacharya (2008) A Comparison of Selected Quality Attributes of Flours: Effects of Dry and Wet Grinding Methods. International Journal of Food Properties, 11. pp. 845-857.

Chandrasekhara, H.N and Ramanatham, G. (1987) Studies on high protein in breakfast food based on calcium groundnut proteinate. Journal of Food Science and Technology, 24 (3). pp. 148-149. ISSN 0022-1155

Chandrashekar, A. and Mazhar, H (1999) The biochemical basis and implications of grain strength in sorghum and maize. Journal of Cereal Science, 30 (3). 193-207, 134 ref..

Chandrashekar, A. and Satyanarayana, K. V. (2006) Disease and pest resistance in grains of sorghum and millets. Journal of Cereal Science, 44. pp. 267-304.

Chandrashekar, A. and Somashekar, K. and Savitri, A. (1987) Optical interference studies on single starch granules. Starch/Staerke, 39 (6). pp. 195-197. ISSN 0021-8561

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 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.

D

Daniel, V. A. and Kurien, S. and Narayanaswamy, D. and Swaminathan, M. (1974) Supplementary relations between the proteins of Bengal gram, rice and ragi (Eleusine coracana). Indian Journal of Nutrition and Dietetics, 11 (3). 137-143, 8 ref..

Daniel, V. A. and Narayanaswamy, D. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1972) The protein efficiency ratio of protein enriched cereal foods based on blends of different cereals, oilseed meals and legumes. Nutrition Reports International, 5. pp. 349-356.

Daniel, V. A. and Subramanya Raj Urs, T. S. and Desai, B. L. M. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1967) Studies on low cost balanced food suitable for feeding weaned infants in developing countries. The protein efficiency ratio of low cost balanced foods based on ragi or maize, groundnut, Bengal gram,. Journal of Nutrition and Dietetics, 4. pp. 183-188.

Daniel, V. A. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1968) Amino acid supplementation of protein. III. The effect of supplementing rice and wheat and diets based on them with L-lysine and DL-threonine on the nutritive value of their proteins. Journal of Nutrition and Dietetics, 5 (4). pp. 278-282.

Debashree, Roy (2012) Cereals in Enteral Nutrition. Masters thesis, University of Mysore.

Debashree, Roy (2013) Fractionation of Foxtail Millet into Different Biocomponent Enriched Portions and Evaluation of their Nutritional Characteristics. [Student Project Report] (Submitted)

Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.

Desai, B. L. M. and Daniel, V. A. and Rao, S. V. and Swaminathan, M. and Parpia, H. A. B. (1970) Studies on low cost balanced foods suitable for feeding weaned infants in developing countries. II. Supplementary value of low cost balanced foods based on cereals, cottonseed or peanut flour and bengal gram flour to poor Indian diets. Indian Journal of Nutrition and Dietetics, 7 (1). 21-26, 12 ref..

Desikachar, H. S. R. (1955) A shortened procedure for routine assay of phosphorus in food stuffs. Journal of Scientific and Industrial Research, 14C (1). pp. 32-33.

Doraiswamy, T. R. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Effect of supplementing a poor diet based on rice and wheat consumed by school children with vitamins, minerals, lysine and protein-rich foods, on their growth and nutritional status. Nutrition Reports International, 3 (2). pp. 67-78.

E

Ela, Singh (2016) Development of Nano-Sensor using Cyclodextrin-Silver nano-particles to detect pesticidal residue (Butachlor) in soil, wheat and rice. [Student Project Report] (Submitted)

Elkhalifa, Abd Elmoneim O. and Chandrashekar, A. and Mohamed, B.E. and Tinay, A.H. El (1999) Effect of reducing agents on the in vitro protein and starch digestibilities of cooked sorghum. Food Chemistry, 66. pp. 323-326. ISSN 0308-8146

Elkhalifa, Abd Elmoneim O. and Chandrashekar, A. and Tinay, A.H. El (1999) Effect of preincubation of sorghum flour with enzymes on the digestibility of sorghum gruel. Food Chemistry, 66. pp. 339-343. ISSN 0308-8146

Esther, Malsawmdawngliani (2016) Cytotoxic effect of Quinoa bran proteins on hepatocellular carcinoma HepG2 cells. [Student Project Report] (Submitted)

G

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

Girdhari, Lal. and Das, D. P. and Jain, N. L. (1955) Fruit cereal products. Bulletin of Central Food Technological Research Institute, 4. pp. 11-12.

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

Gopalakrishna, K. N. and Kaul, P. and Kumar, P. R. and Prakash, V. (2002) Role of disulfide bridges in structure-activity relationship of plant lipases from wheat germ and rice bran. Indian Journal of Biotechnology, 1 (2). 188-196, 34 ref..

Gowri, B. S. and Platel, K. and Prakash, J. and Srinivasan, K. (2001) Influence of amla fruits (Emblica officinalis) on the bioavailability of iron from staple cereals and pulses. Nutrition Research, 21 (12). 1483-1492, 15 ref..

Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1955) Studies on the nutritive value of jowar (kaffir corn - Sorghum vulgare). Bulletin of Central Food Technological Research Institute, 4 (6). pp. 133-134.

Gunashree, B. S. and Selva Kumar, R. and Roobini, R. and Venkateswaran, G. (2014) Nutrients and antinutrients of ragi and wheat as influenced by traditional processes. International Journal of Current Microbiology and Applied Sciences, 3 (7). pp. 720-736.

H

Hadimani, N. A. and Ali, S. Z. and Malleshi, N. G. (1995) Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties. Journal of Food Science and Technology, 32 (3). pp. 193-198.

Hameeda Banu, N.Itagi and Sathyendra Rao, B. V. and Jayadeep, A. and Vasudeva, Singh (2012) Functional and antioxidant properties of ready-to-eat flakes from various cereals including sorghum and millets. Quality Assurance and Safety of Crops and Foods, 4. pp. 126-133.

Hameeda Banu, N.Itagi and Vasudeva , Singh (2012) Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and Technology, 49 (1). pp. 74-81. ISSN 0022-1155

Hariharan, K. and Rajagopal Rao, D. (1978) Haemagglutinins in triticales. Proceedings of the Indian Academy of Sciences, 87B. pp. 63-66.

Haripriya, C. (2016) Standardisation of Multipurpose Fortified Flour for Targeted People. [Student Project Report] (Submitted)

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

Harsha Vardhan Babu, N. (2011) A Study on Calculation of Energy for Parboiling and Flaking of Paddy and Jowar. [Student Project Report]

Hemalatha, P. and Pedenla Bomzan, Dikki and Sathyendra Rao, B. V. and Sreerama, Y. N. (2016) Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on a-amylase and a-glucosidase activities. Food Chemistry, 199. pp. 330-338.

Hemalatha, S (2006) Studies on the bioavailability of micronutrients from Indian foods. PhD thesis, University of Mysore.

Hemalatha, S and Kalpana, Platel and Srinivasan, K. (2007) Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS), 21 (1). pp. 1-7. ISSN 0946-672X

Hemalatha, S and Platel, K and Srinivasan, K (2007) Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. European Journal of Clinical Nutrition, 61 (3). pp. 342-348. ISSN 0954-3007

Hemalatha, Sreeramaiah and Platel, Kalpana and Srinivasan, Krishnapura (2005) Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Molecular Nutrition and Food Research, 49. pp. 950-956.

Hithamani, G. and Srinivasan, K. (2015) Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry, 62 (46). pp. 11170-11179.

I

Iyengar, N. V. R. and Siddappa, G. S. (1952) A plan for a malt extract factory. Bulletin of Central Food Technological Research Institute, 1 (9). pp. 265-269.

J

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

Jyothirmayi, T. and Balaswamy, K. and Walde, S. G. and Rao, D. G. (2002) Proximate and Mineral Composition of some Indian Cultivars of Oats(Avena Species). Indian Journal of Nutrition and Dietetics, 39. pp. 11-16.

K

Kahkasha, Fatema (2014) Effect of Hydrothermal Treatment and Germination on the Nutritional and Functional Properties of Buckwheat. [Student Project Report] (Submitted)

Kale, G. T. (1952) Amaranthus paniculatus L. Bulletin of Central Food Technological Research Institute, 1. pp. 124-125.

Kalpana, Platel and Sushma, W. Eipeson and Krishnapura, Srinivasan (2010) Bioaccessible Mineral Content of Malted Finger Millet (Eleusine coracana), Wheat (Triticum aestivum), and Barley (Hordeum vulgare). Journal of Agricultural and Food Chemistry, 58 (13). pp. 8100-8103.

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 Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1959) The metabolism of nitrogen, calcium and phosphorus in udernourished children. 5. The effect of partial or complete replacement of rice in poor vegetarian diets by ragi (@Eleusine coracana@) on the. British Journal of Nutrition, 13. pp. 213-218.

Kavitha, S. and Shyamala, Hegde and Muralikrishna, G. and Varadaraj, M. C. (2005) Starch and cell wall degrading enzymes from fungal organisms grown on cereal and millet brans. European Food Research and Technology, 220. pp. 560-564.

Krishnakumari, M. K. and Rajalakshmi, D. and Sreenivasan, V. and Ramasundaram, C. P. (1979) Feeding responses of young and adult albino rats (Rattus norvegicus) to mixed basal diet. Proceedings of the Indian Academy of Science, 88B (5). pp. 367-375.

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.

Krishnaprasad, A. and Sidhu, J. S. (1987) Effect of cereal and tuber starches on the cookie quality. Chemie Mikrobiologie Technologie der Lebensmittel, 11 (3). pp. 89-94.

Krishnendu, Mohan (2009) Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Kritika, Jain (2011) Quality Characteristics Of Composite Semolina Using Multigrains. [Student Project Report] (Submitted)

Kumar, K. G. and Venkataraman, L. V. (1975) Changes in reserve proteins of cow pea, chick pea and green gram during germination: physico-chemical studies. Journal of Food Science and Technology, India, 12 (6). 292-294, 15 ref..

Kurien, P. P. (1967) Distribution of protein, calcium and phosphorus between the husk and endosperm of rajgira seeds @(Amaranthus paniculatus)@. Journal of Nutrition and Dietetics, 4 (2). pp. 153-155.

Kurien, P. P. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Subrahmanyan, V. (1962) The effect of partial or complete replacement of rice in poor rice diet by bajra (Pennisetum typhoideum) on the growth and composition of blood, body and liver of albino rats. Annals of Biochemistry and Experimental Medicine, 22. pp. 245-248.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) The chemical composition and nutritive value of bajra (Pennisetum typhoideum) and bajra diets. Food Science, 10 (1). pp. 3-6.

Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) The metabolism of nitrogen, calcium and phosphorus in children on a poor Indian diet based on bajra (Pennisetum typhoideum). Annals of Biochemistry and Experimental Medicine, 21. pp. 41-46.

Kurien, P. P. and Swaminathan, M. and Subramanyan, V. (1961) The metabolism of nitrogen, calcium and phosphorus in undernourished children. 7. The effect of partial or complete replacement of rice in poor vegetarian diets by pearl millet. British Journal of Nutrition, 15. pp. 345-347.

Kurien, P. P. and Venkat Rao, S. and Doraiswamy, T. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1961) The effect of replacing wheat in a poor Indian diet by a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (paushtic atta) on the metabolism of nitrogen, calcium and phosphorus. Annals of Biochemistry and Experimental Medicine, 21. pp. 13-16.

L

Leela, R. and Daniel, V. A. and Venkat Rao, S. and Hariharan, K. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) Amino acid supplementation of proteins. I. The effect of supplementing ragi (Eleusine coracana) and ragi diets with lysine, threonine and skim milk powder on the nutritive value of proteins. Journal of Nutrition and Dietetics, 2. pp. 78-82.

Leelavathi, K. and Indrani, D. and Sidhu, J. S. . (1987) Amylograph pasting behaviour of cereal and tuber starches. Starch/Staerke, 39 (11). 378-381, 20 ref..

Lijo, Joy (2012) Studies on Functional Properties of Buckwheat before and after Hydrothermal Processing. [Student Project Report] (Submitted)

Livingstone, A. S. and Feng, J. J. and Malleshi, N. G. (1993) Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea. International Journal of Food Science and Technology, 28 (1). 35-43, 25 ref.. (In Press)

M

Madhu, D. and Shylaja, M. Dharmesh and Chandrashekar, A. and Shekar Shetty, H. (2001) Role of H+-ATPase in pearl millet downy mildew disease resistance. Plant Science, 161. pp. 799-806.

Madhukumar, M. S. and Muralikrishna, G. (2012) Fermentation of Xylo-Oligosaccharides obtained from Wheat Bran and Bengal Gram Husk by Lactic Acid Bacteria and Bifidobacteria. Journal of Food Science and Technology, 49 (6). pp. 745-752.

Madhusudhan, B. (1993) Legume and Cereal Starches - Chemical Basis for Differences in their Digestibilities. PhD thesis, University of Mysore.

Madhusudhan, B. and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? I. Isolation and composition of legume (greengram and Bengalgram) starches. Starch/Staerke, 47 (5). 165-171, 31 ref..

Mahadevaiah, B. and Kumar, K. R. and Balasubrahmanyam, N. (1977) Packaging studies on pulses and cereal flours in flexible films. Indian Food Packer, 31 (4). 25-31, 9 ref..

Majumder, S. K. (1980) Storage and pest control strategy for preservation of foodgrains in India. Journal of Food Science and Technology, 17 (1/2). 55-58, 20 ref..

Majumder, S. K. and Muthu, M. (1964) Durofume process for pest control instored foods. ASC Journal, 17 (3). pp. 22-33.

Majumder, S. K. and Muthu, M. and Narasimhan, K. S. (1963) Behaviour of ethylene dibromide, methyl bromide and their mixtures. Food Technology, 17. pp. 108-111.

Malleshi, N. G. and Desikachar, H. S. R. (1986) Studies on comparative malting characteristics of some tropical cereals and millets. Journal of the Institute of Brewing, 92 (2). 174-176, 14 ref..

Malleshi, N. G. and Hadimani, N. A. and Chinnaswamy, R. and Klopfenstein, C. F. (1996) Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk. Plant Foods for Human Nutrition , 49 (3). pp. 181-189. ISSN 0921-9668

Malleshi, N. G. and Klopfenstein, C. F. (1998) Nutrient composition and amino acid contents of malted sorghum, pearl millet and finger millet and their milling fractions. Journal of Food Science and Technology, 35 (3). 247-249, 15 ref..

Malleshi, N. G. and Klopfenstein, C. F. (1998) Nutrient composition, amino acid and vitamin contents of malted sorghum, pearl millet, finger millet and their rootlets. International Journal of Food Sciences and Nutrition, 49 (6). 415-422, 24 ref..

Malleshi, N. G. and Reddy, P. V. and Klopfenstein, C. F. (2004) Milling Trials of Sorghum, Pearl Millet and Finger Millet in Quadrumat Junior Mill and Experimental Roll Stands and the Nutrient Composition of Milling Fractions. Journal of Food Science and Technology, 41 (6). pp. 618-622.

Mamatha, Bangera Sheshappa and Sangeetha, Ravi Kumar and Baskaran, V. (2011) Provitamin-A and Xanthophyll Carotenoids in Vegetables and Food Grains of Nutritional and Medicinal importance. International Journal of Food Science and Technology, 46. 315-323.

Mangala, S. L. and Udaya Sankar, K. and Tharanathan, R. N. (1999) Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation. Food Chemistry, 64. pp. 391-396. ISSN 0308-8146

Manjeet, Kaur (2014) Evaluation of Anti-nutritional Factors & Enzymes in Cereal based Fermented Foods. [Student Project Report] (Submitted)

Manjrekar, C. and Nusrath, Naseer. and Vishalakshi, M. P. (1986) The effect of polishing jowar (Sorghum vulgare) on the nutritive value of protein. Journal of Food Science and Technology, 23 (4). 228-231, 20 ref..

Manu, B. T. and Prasada Rao, U. J. S. (2011) Role of Peroxidase and H2O2 in Cross-Linking of Gluten Proteins. Journal of Food Biochemistry, 35. pp. 1695-1702. ISSN 1745-4514

Mathur, P. B. (1951) The problem of storage of cereals, pulses and flours in India. Bulletin of Central Food Technological Research Institute, 1 (3). pp. 84-87.

Minakshee, Dwivedi and Vasantha, K . Y. and Manjeet, Kaur and Sattur, A. P. (2015) Evaluation of Anti Nutritional Factors in Fungal Fermented Cereals. Food Science and Biotechnology, 24 (6). pp. 2113-2116.

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)

Mohan, B. H. and Anitha, Gopal B. and Malleshi, N. G. and Tharanathan, R. N. (2004) Characteristics of native and enzymatically hydrolyzed ragi (Eleusine coracana) and rice (Oryza sativa) starches. Carbohydrate Polymers, 58. pp. 1-8.

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

Mouliswar, P. and Soma, Kurien. and Daniel, V. A. and Malleshi, N. G. and Venkat Rao, S. (1993) In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction. Journal of Food Science and Technology, 30 (1). pp. 36-39.

Mr., Amit (2011) Processing of Coarse Grains in Relation to Improved Nutritional, Functional and Nutraceutical Properties. [Student Project Report] (Submitted)

Ms, Chandni (2015) Studies on Quinoa based flour mix for Roti and Poori. [Student Project Report] (Submitted)

Ms., Sadiya (2012) Role and use of dietary fiber in milled grain products. Masters thesis, University of Mysore.

Ms., Shakun (2013) Development of Multigrain biscuits. [Student Project Report] (Submitted)

Mukunda, M.R. and Malathi, P. and Potty, V.H. (1987) Potential of maize and jowar as adjuncts in Indian breweries - a survey study. Indian Food Packer, 41 (4). pp. 37-42. ISSN 0019-4808

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

Muralikrishna, G. and Nirmala, M. (2005) Cereal α-amylases—an overview. Carbohydrate Polymers, 60. pp. 163-173.

Muthu, M. and Kadkol, S. B. and Pingale, S. V. and Swaminathan, M. (1954) Fumigation of stored foods efficacy of ethyl bromide. Bulletin of Central Food Technological Research Institute, 3. pp. 131-134.

N

Nagarathna, K.C. and Sudheer, A. Shetty and Prakash, H. S. (1992) Lipoxygenase activity in fresh, stored, and germinating pearl millet seeds resistant and susceptible to downy mildew disease. Canadian Journal of Botany, 70. pp. 2028-2031.

Nair, Reshmi (2007) Studies On Bioactive Constituents Of Decalepis Hamiltonii for the Control Of Stored Grain Fungi. [Student Project Report]

Nandeesh, K. (2007) Utilization of Cereal Brans in Bakery and Pasta Products. [Student Project Report]

Nandini, C. D. and Salimath, P. V. (2001) Carbohydrate composition of wheat, wheat bran, sorghum and bajra with good chapati/roti (Indian flat bread) making quality. Food Chemistry, 73 (2). 197-203, 39 ref..

Nandini, Chilkunda D. and Salimath, P. V. (2002) Structural Features of Arabinoxylans from Bajra (Pearl Millet). Journal of Agricultural and Food Chemistry, 50 (22). pp. 6485-6489.

Nandini, Chilkunda D. and Salimath, P. V. (2001) Structural features of arabinoxylans from sorghum having good roti-making quality. Food Chemistry, 74. pp. 417-422. ISSN 0308-8146

Narayana Rao, M. and Kurien, P. P. and Swaminathan, M. and Subrahmanyan, V. (1961) Nutritive value of certain cereals and cereal diets consumed in India. Food Science, 10 (6). pp. 161-175.

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 Kurien, S. and Swaminathan, M. and Rajalakshmi, D. (1975) Supplementary relations between the proteins of cowpea (Vigna sinensis) ragi and jowar. Baroda Journal of Nutrition, 2. pp. 31-36.

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.

Nathia, D. (2007) Physico-Chemical Properties of a Coarse Grain (Maize) and a Fine Grain (Rice), Physical Modification of their Flour as well as their Isolated Starches. [Student Project Report]

Neha, Jha (2013) Effect of Processing on Nutritional and Antinutritional Profile of Pearl Millet Grain Components. [Student Project Report] (Submitted)

Neha, Jha (2012) Factors Limiting the Nutritional Potential and Utilization of Pearl Millet. Masters thesis, University of Mysore.

Neha, Jha and Rateesh, Krishnan and Meera, M. S. (2015) Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet. Journal of Cereal Science, 66. pp. 46-52.

Neha, Singh (2010) Nutritional significance and nutraceutical potentials of millets and pseudo cereals. Masters thesis, University of Mysore.

Nibha, Kumari (2011) Grain Amaranthus: An Overview. [Student Project Report] (Submitted)

Nibha, Kumari (2012) Preparation and Quality Characteristics of Semolina from Foxtail Millet. [Student Project Report] (Submitted)

Nidhi, Bhatiwada and Indira, V. (2012) Organoleptic and Nutritive Scoring of Value Added Cereal Products from Grain Amaranth (Amaranthus Spp.). Indian Journal of Nutrition and Dietetics, 49. pp. 31-37.

Niketha, N. (2013) Gluten free foods. Masters thesis, University of Mysore.

Nisha, Karunakaran (2009) Physicochemical and Textural Changes of Cereal Dough during Enzyme Processing. [Student Project Report]

O

Ogunremi, O.R. and Sanni, A. I. and Renu, Agrawal (2015) Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. Journal of Applied Microbiology, 119 (3). pp. 797-808.

Ogunremi, Omotade R. and Sanni, Abiodun 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

Omotade, R. Ogunremi and Renu, Agrawal and Abiodun, I. Sanni (2015) Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32. Food Science and Nutrition, 3 (6). pp. 486-494.

P

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

Pingale, S. V. (1953) Impregnation of jute bag containers with insecticides for protecting stored foodstuffs: I. Efficacy of piperoxnyl butoxidepyrethrins. Indian Journal of Entomology, 15 (4). pp. 343-351.

Pingale, S. V. and Majumder, S. K. (1955) Impregnation of jute bags for the insect-free storage of foods-relative efficacy of some insecticides. Bulletin of Central Food Technological Research Institute, 4. pp. 83-86.

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

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

Prathibha, D. V. (2011) Isolation and characterization of lactic acid bacteria from cereals and legumes for elucidation of potential functional properties. PhD thesis, University of Mysore.

Preetham Kumar, Koppalu V. and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69. pp. 358-362.

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

R

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Pearling as a method of refining jower and wheat and its effect on their chemical composition. Journal of Food Science and Technology , 1. pp. 40-42.

Raghunathan, A. N. and Srinath, D. and Majumder, S. K. (1974) Storage fungi associated with rice weevil (Sitophilus oryzae L.). Journal of Food Science and Technology, 11. pp. 19-22.

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

Rajan, P. and Sanjeevarayappa, K. V. and Daniel, V. A. and Jayaraj, A. P. and Swaminathan, M. (1976) Effect of feeding diet containing insect infested maize and cowpea on the growth and histological changes in livers of albino rats. Nutrition Reports International, 13 (4). pp. 347-354.

Rajendran, S. (1999) Detection of insect infestation in stored food commodities. Journal of Food Science and Technology, 36 (4). 283-300, many ref.. ISSN 0022-1155

Rajendran, S. and Ms., Chayakumari (2003) Insect infestation and control in stored grain sorghum and millets. Journal of Food Science and Technology, 40 (5). 451-457 ; many ref..

Rajendran, S. and Muthu, M. (1985) Comparison of two aluminium phosphide preparations for milled rice and wheat disinfestation. Journal of Food Science and Technology, 22 (3). 222-223, 9 ref..

Rajendran, Somiahnadar and Muralidharan, Narasimhan (2005) Effectiveness of allyl acetate as a fumigant against five stored grain beetle pests. Pest Management Science, 61 (1). pp. 97-101. ISSN 1526-498X

Rajendran, Somiahnadar (2007) Grain Storage: Perspectives and Problems. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Rajendran, Somiahnadar (2007) Postharvest Pest Losses. Encyclopaedia of Pest Management . Marcel Dekker.

Rajesh, Devisetti and Ravi, R. and Sila, Bhattacharya (2015) Effect of Hydrocolloids on Quality of Proso Millet Cookie. Food and Bioprocess Technology, 8 (11). pp. 2298-2308.

Raju, G. N. and Bhashyam, M. K. and Narasimha, H. V. and Murthy, S. S. and Srinivas, T. (1992) Grain morphology and structure in relation to milled product quality in maize (Zea mays L.). International Journal of Food Science & Technology, 27 (2). 213-220, 14 ref..

Rama Rao, G. and Swaminathan, M. (1954) Chemical composition of different varieties of bajra. Bulletin of Central Food Technological Research Institute, 3 (3). p. 68.

Ramachandra Kini, K. and Vasanthi, N.S. and Umesh Kumar, S. and Shekar Shetty, H. (2000) Purification and properties of a major isoform of Beta-1,3-glucanase from pearl millet seedlings. Plant Science, 150. pp. 139-145.

Ramesh, H. P. and Tharanathan, R. N. (1999) Water-extracted polysaccharides of selected cereals and influence of temperature on the extractability of polysaccharides in sorghum. Food Chemistry, 64. pp. 345-350. ISSN 0308-8146

Ramya, Krishnaiya and Crassina, K. and Sheetal, Gupta (2016) Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins. Food Measurement, 10. pp. 210-219.

Rangaswamy, J. R. and Sasikala, V. B. (1990) Comparative Behaviour of Cashew Kernel and Wheat to Phosphine Fumigation. Journal of Food Science and Technology, 27 (5). pp. 284-289.

Rangaswamy, J. R. and Vijayashankar, Y. N. (1975) A rapid method for the determination of manganese ethylenebisdithiocarbamate and its residues on grains. Journal of the Association of Official Analytical Chemists, 58 (6). 1232-1234, 8 ref..

Ranjitha, B. (2016) Studies on Quinoa Based Idli. [Student Project Report] (Submitted)

Rao, S. N. R. and Viraktamath, C. S. and Desikachar, H. S. R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, India, 13 (1). 34-36, 3 ref..

Rao, P. H. and Rani, R. P. and Srinivasan, K. S. and Shurpalekan, S. R. (1974) Proximate analysis and essential amino acid composition of improved varieties of oats. Journal of Food Science and Technology, India, 44 (8). 501-509, 19 ref..

Rohini, H.K. (2010) Isolation, Screening of Fungi from Soil and Food Grains and their Antimicrobial Activity. [Student Project Report]

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.

Santosh Kumar, Pandey (2004) Functional Properties of HydrothermallyProcessed Proso Millet (Panicum miliaceum). [Student Project Report]

Saraswathi, G. and Shurpalekar, K. S. (1983) Studies on carbohydrate fractions isolated from field bean (Dolichos lab lab) and ragi (Eleusine Coracana): faecal excretion and effect on protein and calcium excretion. Nutrition Reports International, 28 (1). pp. 59-66.

Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1977) Laboratory trials on brewing using barley grain, degermed maize and industrial enzymes. Journal of Food Science and Technology, India, 14 (6). 277-279, 13 ref..

Shankar, J. V. and Amla, B. L. and Sreenivasa Iyengar, M. S. and Indira, A. S. Murthy (1966) A pilot study of traditional paddy storage practices in villages. Journal of Food Science and Technology, 3 (2). pp. 62-65.

Shankara, R. and Malleshi, N. G. and Krishnamurthy, H. and Narayana, M. N. and Desikachar, H. S. R. (1985) Development of a mini grain mill for dehusking and grinding of cereals. Journal of Food Science and Technology, 22 (2). 91-93, 11 ref..

Shidlali, Srividya S (2008) Processing of Non-Wheat Noodles and its Quality Characteristics. [Student Project Report]

Shilpa, K. S. and Jyothi Lakshmi, A. (2012) Comparison of enhancement in bioaccessible iron and zinc in native and fortified high-phytate oilseed and cereal composites by activating endogenous phytase. International Journal of Food Science and Technology, 47. pp. 1613-1619.

Shishupala, S. and Kumar, V. U. and Shekar Shetty, H. and Umesh Kumar, S. (1996) Screening pearl millet cultivars by ELISA for resistance to downy mildew disease. Plant Pathology, 45. pp. 978-983.

Shivli, Srivastava (2012) Research and Developments in Semolina Based Traditional Products. Masters thesis, University of Mysore.

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

Shruthi, B. and Shruthi, G .S and Sindu, T. V and Sneha, Pandey (2009) Design and Development of Innovative Online Semolina Drier. [Student Project Report]

Shyama Prasad Rao, R. and Muralikrishna, G. (2004) Non-starch polysaccharide–phenolic acid complexes from native and germinated cereals and millet. Food Chemistry, 84. pp. 527-531. ISSN 0308-8146

Shyama Prasad Rao, R. and Sai Manohar, R. and Muralikrishna, G. (2007) Functional properties of water-soluble non-starch polysaccharides from rice and ragi: Effect on dough characteristics and baking quality. LWT - Food Science and Technology, 40 (10). pp. 1678-1686.

Shyamal Kumar, Chandan (2016) Effect of processing and particle size on digestibility of starch in cereals. [Student Project Report] (Submitted)

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees -VI. Effect of substitution of skim milk powder with Bengal gram or groundnut flour. Food Science, 12. pp. 238-239.

Sila, Bhattacharya (1995) Kinetics of hydration of raw and roasted corn semolina. Journal of Food Engineering, 25 (1). 21-30, 19 ref..

Sila, Bhattacharya and Narasimha, H. V. (1999) Characterization of papad from different blends of cereals with blackgram. Journal of Food Quality, 22 (2). 157-166 ; 8 ref..

Sila, Bhattacharya and Narasimha, H. V. (2008) Effect of raw material characteristics on the properties of fried rice-blackgram dough. International Journal of Food Sciences and Nutrition, 59 (6). pp. 502-511. ISSN 0963-7486

Silanere L, Mangala and Malleshi, N. G. and Mahadevamma, L. and Tharanathan, R. N. (1999) Resistant starch from differently processed rice and ragi (finger millet). European Food Research and Technology, 209. pp. 32-37.

Singh, V. and Ali, S. Z. (2008) Properties of Starches Modified by Different Acids. International Journal of Food Properties, 11. pp. 495-507.

Singh, V. and Zakiuddin Ali, S. (1987) Comparative acid modification of various starches. Starch/Staerke, 39 (11). 402-405, 18 ref..

Siva Sai Kumar, R. and Sridevi Annapurna, Singh and Appu Rao, A. G. (2005) Thermal Stability of r-Amylase from Malted Jowar (Sorghum bicolor). Journal of Agricultural and Food Chemistry, 53. pp. 6883-6888.

Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2011) Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains. International Journal of Food Sciences and Nutrition, 62 (8). pp. 826-834. ISSN 0963-7486

Smita, Gautam and Kalpana, Platel and Krishnapura, Srinivasan (2010) Influence of β-carotene-rich vegetables on the bioaccessibility of zinc and iron from food grains. Food Chemistry, 122 (3). pp. 668-672.

Snehal, Dasharath Doke (2012) Development of Protein Rich Ready-to-Use Chapati/Roti Flour. [Student Project Report] (Submitted)

Soma, Kurien. and Narayanaswamy, D. and Daniel, V. A. and Swaminathan, M. and Rajalakshmi, D. and Parpia, H. A. B. (1971) Improvement of protein value of poor pearl millet (Pennisetum typhoideum) diet by supplementation with limiting amino acids. Nutrition Reports International, 3 (6). pp. 357-362.

Sowbhagya, H. B. and Usha Devi, A. and Visweswaraiah, K. (1983) Chlorinated insecticide residues in certain food samples. Indian Journal of Medical Research, 78. pp. 403-406.

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.

Sowmya, K. N. (2011) A study on the effects of different salts on the growth of Lactobacillus brevis grown on wheat bran xylo-oligosaccharides. [Student Project Report]

Sreekantiah, K. R. and Mathur, R. S. (1961) Pre-Emergence Injuries Caused By The Microflora Of Stored Rice, Pea and Gram Seeds and Benificial effects of Fungicidal Seed-Dressing. Proceedings of the National Academy of Sciences India, 31B (3). pp. 305-310.

Sreerama, Y. N. and Sashikala, V. B. and Pratape, V. M. (2010) Variability in the Distribution of Phenolic Compounds in Milled Fractions of Chickpea and Horse Gram: Evaluation of Their Antioxidant Properties. Journal of Agricultural and Food Chemistry, 58 (14). pp. 8322-8330.

Sreeramaiah, Hemalatha and Kalpana, Platel and Krishnapura, Srinivasan (2007) Zinc and iron contents and their bioaccessibility in cereals and pulses consumed in India. Food Chemistry, 102 (4). pp. 1328-1336.

Sreeramaiah, Hemalatha and Kalpana, Platel and Srinivasan, Krishnapura (2007) Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology, 21 (1). pp. 1-7.

Srinivasan, K. S. and Majumder, S. K. (1961) Effect of some volatile chemicals on the microbial spoilage of moist kaffir corn Andropogon sorghum under airtight storage. Cereal Chemistry, 38. pp. 529-535.

Srivastava, Roshni (2006) Development of an Elisa to Detect the Incipient Stages of Tribolium Castaneum in Food Commodities. PhD thesis, University of Mysore.

Sruthi Genevieve, K. (2012) Enzymatic and Microbial Modification of Selected Cereal and Pulse Dough for Product Development. [Student Project Report] (Submitted)

Subba Rao, G. N. and Bains, G. S. and Bhatia, D. S. and Subrahmanyan, V. (1953) Processing of millets and cereals (other than rice) into rice substitutes. Transanction of American Association of Cereal Chemists, 11. pp. 167-171.

Subba Rao, M.V.S.S.T. and Muralikrishna, G. (2001) Non-starch polysaccharides and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana, Indaf - 15). Food Chemistry, 72. pp. 187-192. ISSN 0308-8146

Subba Rao, M.V.S.S.T. and Sai Manohar, R. and Muralikrishna, G. (2004) Functional characteristics of non-starch polysaccharides (NSP) obtained from native (n) and malted (m) finger millet (ragi, Eleusine coracana, indaf-15). Food Chemistry, 88. pp. 453-460. ISSN 0308-8146

Subrahmanyan, V. and Kantha, Joseph. and Narayana Rao, M. and Rajagopalan, R. and Bhatia, D. S. and Sankaran, A. N. and Swaminathan, M. (1960) Studies on the nutritive value of a blend of whole wheat flour, tapioca flour and low-fat groundnut flour (Paushtik atta). Food Science, 9. pp. 303-305.

Subrahmanyan, V. and Krishna, B. H. and Bhatia, D. S. and Swaminathan, M. (1954) Sago industry in India. Bulletin of Central Food Technological Research Institute, 3 (12). pp. 312-314.

Subrahmanyan, V. and Kuppuswamy, S. and Swaminathan, M. (1954) Possible influence of the quality of rice in determining the nutritive value of the poor rice diet. Bulletin of Central Food Technological Research Institute, 3 (11). pp. 272-276.

Subrahmanyan, V. and Rama Rao, G. and Kuppuswamy, S. and Swaminathan, M. (1954) Nutritive value of water chestnut (Singhara). Bulletin of Central Food Technological Research Institute, 3 (6). pp. 134-135.

Subrahmanyan, V. and Rama Rao, G. and Murthy, H. B. N. and Swaminathan, M. (1955) Effect of storage on the chemical composition and nutritive value of groundnut flour, tapioca flour and their blends. Bulletin of Central Food Technological Research Institute, 4 (2). pp. 31-33.

Subrahmanyan, V. and Swaminathan, M. and Bhatia, D. S. and Bains, G. S. and Gowri, Sur. and Bhagavan, R. K. and Doraiswamy, T. R. and Anandaswamy, B. and Sankaran, A. N. (1954) Effect of replacing rice in the diet by composite jowar (Sorghum vulgare) vermicelli on the health and nutritional status of children. Bulletin of Central Food Technological Research Institute, 3. pp. 245-247.

Sudha, M. L. and Leelavathi, K. (2012) Effect of Blends of Dehydrated Green Pea Flour and Amaranth Seed Flour on the Rheological, Microstructure and Pasta Making Quality. Journal of Food Science and Technology, 49 (6). pp. 713-720.

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.

Suganya, J. (2011) Functionalities of Probiotic Lactic Acid Bacteria: A Process for a Novel Probiotic Cereal Blend with High Antioxidant Activity over Shelf Storage. [Student Project Report]

Suhasini, A. W. and Malleshi, N. G. (2003) Self-selection trials of wheat and chickpea based weaning foods on weanling rats. Journal of Food Science and Technology, 40 (5). 468-471 ; 21 ref..

Sumathi, A. and Ushakumari, S. R. and Malleshi, N. G. (2007) Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods. International journal of food sciences and nutrition, 58 (5). pp. 350-62. ISSN 0963-7486

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

Sumathi, A. and Vishwanatha, S. and Malleshi, N.G. and Venkat Rao, S. (1995) Effect of Processing Differences in Carbohydrates of Cereal-legume Blends on Blood Glucose Responses in an Individual with Impaired Glucose Tolerance. Journal of Food Science and Technology, 32 (5). pp. 413-415.

Sumeet, Kaur (2008) Preparation and Study of the Nutritional Properties of Cereal Flakes with special reference to Oat Flakes. [Student Project Report]

Sumithra, B. and Sila, Bhattacharya (2007) Developments in breakfast cereals processing. Indian Food Industry, 26 (4). pp. 35-44.

Sumithra, B. and Sila, Bhattacharya (2008) Toasting of corn flakes: Product characteristics as a function of processing conditions. Journal of Food Engineering, 88. pp. 419-428.

Sushma, W. Eipeson (2007) Bioaccessibility of Selected Minerals in Processed Food Grains. [Student Project Report]

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.

Swaminathan, M. and Mathur, P. B. (1952) Singhara as a partial substitute for cereal. Indian Farming, 2 (8). pp. 20-21.

Swaminathan, M. and Daniel, V. A. and Parpia, H. A. B. (1972) Protein-Enriched Cereal Foods For Overcoming Malnutrition Among Preschool Children In India And Other Developing Countries. Indian Journal of Nutrition and Dietetics, 9. pp. 22-47.

T

Tasker, P. K. and Doraiswamy, T. R. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) The metabolism of nitrogen, calcium and phosphorus in undernourshed children. 8. The metabolism of nitrogen, calcium and phosphorus, and the digestibility coefficient and biological value of the the proteins and the net protein utilization on poor Indian diets based on rice, maize or a mixture of rice and maize. British Journal of Nutrition, 16. pp. 361-368.

Tharanathan, R. N. and Ramadas Bhat, U. (1988) Scanning electron microscopy of chemically and enzymatically treated black gram (Phaseolus mungo) and ragi (Eleusine coracana) starch granules. Starch/Staerke, 40 (10). pp. 378-382. ISSN 0038-9056

U

Unnikrishnan, K.R and Bhattacharya, K. R. (1988) Application of gel consistency test to parboiled rice. Journal of Food Science and Technology, 25 (3). pp. 129-132. ISSN 0022-1155

Urga, Kelbessa and Narasimha, H. V. and Sasikala, B. V. and Vishwanatha , S. (1998) Bioavailability of iron and zinc from tef in rats. Bulletin of Chemical Society of Ethiopia, 12. pp. 95-103.

Usha, Dharmaraj and Sathyendra Rao, B. V. and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2016) Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics. Journal of Cereal Science, 68. pp. 1-7.

Usha, S. (2010) A Study of Microstructure in Selected Food Material during Processing. [Student Project Report]

V

Vaishnavi, P. (2006) Formulation and quality evaluation of a millet malt based beverage. [Student Project Report]

Varun Kumar, S. (2010) Isolation and Characterization of Starches and Flours from Cereals. [Student Project Report]

Vasant Arun, Deshmukh (2013) Studies on Cereal Bran and its Utilization. Masters thesis, University of Mysore.

Vasudeva, Kamath and Sajeeda, Niketh and Chandrashekar, A. and Rajini, P. S. (2006) Chymotryptic hydrolysates of a-kafirin, the storage protein of sorghum (Sorghum bicolor) exhibited angiotensin converting enzyme inhibitory activity. Food Chemistry, 100 (1). pp. 306-311. ISSN 0308-8146

Vasudeva, Singh and Vishwanathan, K. H. and Aswathanarayana, K. N. and Indhudhara Swamy, Y. M. (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals. Journal of Food Science and Technology, 47 (1). pp. 34-41.

Vasudeva, Singh and Vishwanathan, K. H. and Aswathanarayana, K. N and Indhudhara Swamy, Y. M. (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals. Journal of Food Science and Technology, 47 (1). pp. 34-41.

Venkat Rao, S. and Krishnamurthy, K. and Narasimhan, K. S. and Daniel, V. A. and Majumder, S. K. and Swaminathan, M. (1960) Assessment of insect infestation and acceptability of market samples of food grains. Part I. Studies on wheat flour. Food Science, 9 (1). pp. 8-10.

Venkateswara Rao, G. and Ranga Rao, G. C. P. and Vatsala, C. N. and Kumar, G. V. and Shurpalekar, S. R. (1978) Bread, biscuit and chapati making quality of Indian triticales. Journal of Food Science and Technology, India, 15 (1). 11-15, 11 ref..

Vibhakar, S. and Nagaraja, K. V. and Kapur, O. P. (1983) Modification of Klein's wet ashing procedure for determination of mercury. Journal of the Association of Official Analytical Chemists, 66 (2). 317-318, 5 ref..

Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6. pp. 1218-1227.

Vishal, B. Trivedi (2013) Grinding of cereals and pulses using selected machineries- methods and energy comparison. [Student Project Report] (Submitted)

Vishal, B. Trivedi (2012) A literature survey on grinding of cereals, legumes and spices. Masters thesis, University of Mysore.

Visvanathan, R. and Varadharaju, N. and Gothandapani, L. and Sreenarayanan, V.V. (1990) Effect of Moisture Content on Angle of Repose and Bulk Density of Selected Foodgrains. Journal of Food Science and Technology, 27 (3). pp. 133-135.

W

Wagle, D. S. and Mitbander, V. B. and Sreenivasan, A. (1962) Effect of B vitamins on protein utilization from rice-legume dietaries by the growing rat. Journal of Nutrition, 76. pp. 199-206.

Waniska, R. D. and Venkatesha, R. T. and Chandrashekar, A. and Krishnaveni, S. and Bejosano, F. P. and Jeoung, J. and Jayaraj, J. and Muthukrishnan, S. and Liang, G. H. (2001) Antifungal Proteins and Other Mechanisms in the Control of Sorghum Stalk Rot and Grain Mold. Journal of Agricultural and Food Chemistry, 49. pp. 4732-4742. ISSN 0021-8561

Wankhede, D. B. and Umadevi, S. (1982) Preparation and some physicochemical properties of pyrodextrins of ragi, wheat, jowar and rice starches. Starch/Staerke, 34 (5). 162-165, 18 ref..

Z

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

This list was generated on Wed Apr 26 12:50:00 2017 IST.