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Items where Subject is "600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum"

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Number of items at this level: 51.

A

Awadelkareem, A. M. and Muralikrishna, G. and El Tinay, A. H. and Mustafa, A. I. (2009) Characterization of tannin and study of in vitro protein digestibility and mineral profile of Sudanese and Indian sorghum cultivars. Pakistan Journal of Nutrition, 8 (4). pp. 469-476.

B

Babli, Sharma (2013) Studies On Nixtamal Prepared From Sorghum (Sorghum Bicolour L. Moench). [Student Project Report] (Submitted)

C

Chandrashekar, A. and Desikachar, H. S. R. (1983) Sorghum quality studies. I. Rolling quality of sorghum dough in relation to some physico-chemical properties. Journal of Food Science and Technology, 20 (6). 281-284, 11 ref..

Chandrashekar, A. and Desikachar, H. S. R. (1986) Sorghum quality studies. II. Suitability for making dumpling (mudde). Journal of Food Science and Technology, 23 (1). 7-10, 9 ref..

D

Divakara Shetty, T. and Mohammed, Aiyaz and Hariprasad, P. (2014) Aspergillus flavus infection and aflatoxin contamination in sorghum seeds and their biological management. Archives of Phytopathology and Plant Protection, 47 (17). pp. 2141-2156.

Divakara Shetty, T. and Parthasarathy, Santosh and Mohammed, Aiyaz and Mudili, Venkata Ramana and Hariprasad, P. (2014) Molecular identification and characterization of Fusarium spp. associated with sorghum seeds. Journal of the Science of Food and Agriculture, 94. pp. 1132-1139.

Doraiswamy, T. R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Swaminathan, M. and Parpia, H. A. B. (1968) Effect of supplementation of poor kaffir corn diet (Sorghum vulgare) with L-lysine, on nitrogen retention and growth of school children. Journal of Nutrition and Dietetics, 5. pp. 191-196.

H

Haridas Rao, P. and Shurpalekar, S. R. (1976) Utilization of milo in bakery products. Journal of Food Science and Technology, India, 13 (6). 293-299, 9 ref..

I

Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671.

J

Jyothsna Rao, S. and Venkateswara Rao, G. (1997) Effect of incorporation of sorghum flour to wheat flour on chemical, rheological and bread characteristics. Journal of Food Science and Technology, 34 (3). 251-254, 21 ref..

K

Kamath, V. G. and Chandrashekar, A. and Rajini, P. S. (2004) Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts. Journal of Cereal Science, 40 (3). 283-288 ; 42 ref..

Karishma, Sen (2017) DPP4 Inhibition towards management of Type 2 Diabetes by bioactive peptides from Sorghum bicolor (Jower). [Student Project Report] (Submitted)

Kavitha, R. and Chandrashekar, A. (1993) Characterization of cell wall components from the endosperm of sorghum varieties varying in hardness. Carbohydrate Polymers, 22 (2). 107-115, 22 ref..

Kavitha, R. and Chandrashekar, A. (1997) Content and composition of nonstarchy polysaccharides in endosperms of sorghum varying in hardness during four developmental stages. Cereal Chemistry, 74 (1). 22-24, 13 ref..

Kumari, S. R. and Chandrashekar, A. (1994) Relationships between grain hardness and the contents of prolamin and three anti-fungal proteins in sorghum. Journal of Cereal Science, 20 (1). 93-99, 21 ref..

Kumari, S. R. and Chandrashekar, A. and Shetty, H. S. (1992) Proteins in developing sorghum endosperm that may be involved in resistance to grain moulds. Journal of the Science of Food and Agriculture, 60 (3). 275-282, 20 ref..

L

Lincy, S. V. and Chandrashekar, A. and Narayan, M. S. and Rajan, Sharma and Thakur, R. P. (2011) Natural occurrence of trichothecene-producing Fusaria isolated from India with particular reference to sorghum. World Journal of Microbiology and Biotechnology, 27. pp. 981-989.

M

Manukumar, H.M. (2011) Studies on quality characteristics of hydrothermally treated germinated and enzyme modified sorghum grains. [Student Project Report]

Mazhar, H and Chandrashekar, A. (1995) Quantification and distribution of kafirins in the kernels of sorghum cultivars varying in endosperm hardness. Journal of Cereal Science, 21 (2). 155-162, 22 ref..

Mazhar, H and Chandrashekar, A. and Shetty, H S (1993) Isolation and immunochemical characterization of the alcohol-extractable proteins (kafirins) of Sorghum bicolor (L.) Moench. Journal of Cereal Science, 17 (1). 83-93, 28 ref..

Meera, M. S. and Bhashyam, M. K. and Ali, S. Z. (2011) Effect of heat treatment of sorghum grains on storage stability of flour. LWT - Food Science and Technology, 44. pp. 2199-2204. ISSN 0023-6438

Mr., Amit (2012) Effect of Processing on Physicochemical and Nutritional Properties of Sorghum Semolina. [Student Project Report] (Submitted)

N

Narasimhan, K. S. and Rangaswami, G. (1968) Effect Of Some Fumigants on the Microflora of Sorghum Seeds. I.P.S. Bulletin, 4. pp. 57-64.

Narasimhan, K. S. and Rangaswami, G. (1969) Microflora of Sorghum Grain. The Mysore Journal of Agricultural Sciences, 3 (2). pp. 216-226.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar (Sorghum vulgare). Annals of Biochemistry and Experimental Medicine, 18. pp. 27-32.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar Sorghum vulgare. Food Science, 7. pp. 254-255.

Nivedita, S. (2014) Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars. [Student Project Report] (Submitted)

O

Ogunsakin, A. O. and Vanajakshi, V. and Anu Appaiah, K. A. and Vijayendra, S. V. N. and Walde, S. G. and Banwo, K. and Sanni, A. I. and Prabhasankar, P. (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT - Food Science and Technology, 82. pp. 326-334. ISSN 0023-6438

P

Parvathappa, H. C. and Poornima, P. and Ragunathan, A. N. and Majumder, S. K. (1970) Physical and biochemical changes in sorghum (Sorghum vulgare). International Biodeterioration Bulletin, 6 (3). 95-99, 14 ref..

Puneetha, T.R. (2008) Quality characteristics of expanded sorghum. [Student Project Report]

R

Raghunathan, A. N. and Muthu, M. and Majumder, S. K. (1969) Control of internal fungi of sorghum by fumigation. Journal of Stored Products Research, 5. pp. 389-392.

Raghunathan, A. N. and Muthu, M. and Majumder, S. K. (1974) Further studies on the control of internal fungi of sorghum by fumigation. Journal of Food Science and Technology, 11. pp. 80-81. ISSN 0022-1155

Ramesh, H. P. and Tharanathan, R. N. (1998) Structural characteristics of a mixed linkage Beta-D-glucan from sorghum (Sorghum bicolor). Carbohydrate Research, 308. pp. 239-243.

Ramesh, H. P. and Tharanathan, R. N. (2000) Non-cellulosic mixed linkage beta-D-glucan in sorghum, Sorghum bicolor (L.) Moench--localization and biological activity studies. Indian Journal of Experimental Biology, 38 (2). pp. 155-159. ISSN 0019-5189

Rangaswamy, J. R. (1973) Observations on the sorption of water vapour by rice and sorghum. Journal of Food Science and Technology, 10 (2). 59-61, 7 ref..

Rangaswamy, J. R. and Poornima, P. and Majumder, S. K. (1971) Observations of the breakdown of thiram at different moisture levels in stored grain sorghum. Journal of Stored Products Research, 7 (2). pp. 129-131.

Richa, Ranjan (2014) Quality characteristics of processed sorghum. [Student Project Report] (Submitted)

Richa, Ranjan (2013) Significance of Sorghum in Novel Foods. Masters thesis, University of Mysore.

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

S

Sandhya, N. S. and Meera, M. S. and Sila, Bhattacharya (2013) Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology, 50 (2). pp. 387-392. ISSN 0022-1155

Sathish Kumar, L. and Daodu, M. A. and Shetty, H. S. and Malleshi, N. G. (1992) Seed mycoflora and malting characteristics of some sorghum cultivars. Journal of Cereal Science, 15. pp. 203-209.

Satish Kumar, L. and Prakash, H. S. and Shetty, H. S. and Malleshi, N. G. (1991) Influence of seed mycoflora and harvesting conditions on milling, popping and malting qualities of sorghum (Sorghum bicolor). Journal of Science of Food and Agriculture, 55 (4). pp. 617-625.

Siva Sai Kumar, R. (2008) Structure, Function and Stability Of Alpha-Amylase From Jowar(Sorghum Bicolor). PhD thesis, University of Mysore.

Sreenivasa, M. Y. and Diwakar, B. T. and Charith Raj, Adkar Purushothama and Akhilender Naidu, K. (2013) Toxigenic Fusarium Species And Fumonisin B1 And B2 Associated With Freshly Harvested Sorghum And Maize Grains Produced In Karnataka, India. Annals Food Science and Technology. pp. 100-107.

Sunitha Kumari, R. and Chandrashekar, A. and Shetty, H. S. (1994) Antifungal proteins from sorghum endosperm and their effects on fungal mycelium. Journal of the science of Food and Agriculture, 66 (2). pp. 121-127.

Sunitha Kumari, R. and Chandrashekar, A. (1994) Isolation and purification of three antifungal proteins from sorghum endosperm. Journal of the Science of Food and Agriculture, 64 (3). pp. 357-364.

T

Tesfaye, Tesso and Gebisa, Ejeta and Chandrashekar, A. (2006) A Novel Modified Endosperm Texture in a Mutant High-Protein Digestibility/High-Lysine Grain Sorghum (Sorghum bicolor (L.) Moench). Cereal Chemistry, 83 (2). pp. 194-201.

V

Varsha, Yadav (2016) Effects of heat processing on physico-chemical properties of sorghum grain and flour. [Student Project Report] (Submitted)

Veena, R. and Indira Tyakal, Nunjundiah and Sila, Bhattacharya (2013) Effect of roasting on rheological and functional properties of sorghum flour. Food Science and Technology International. pp. 1-11.

Viraktamath, C. S. and Raghavendra, G. and Desikachar, H. S. R. (1972) Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains. Journal of Food Science and Technology (Mysore), 9 (2). 73-76, 7 ref..

Y

Yeware Prashant , Pradeep (2011) Development of gluten free biscuits. Masters thesis, University of Mysore.

This list was generated on Fri Sep 22 00:59:02 2017 IST.