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Items where Subject is "600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean"

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Number of items at this level: 93.

A

Akitha Devi, M. K. and Giridhar, P. (2015) Variations in Physiological Response, Lipid Peroxidation, Antioxidant Enzyme Activities, Proline and Isoflavones Content in Soybean Varieties Subjected to Drought Stress. Proceedings of National Academy of Sciences India Section B Biological Sciences, 85 (1). pp. 35-44.

Akitha Devi , M. K. and Gondi, Mahendranath and Sakthivelu, G. and Giridhar, P. and Rajasekaran, T. and Ravishankar, G. A. (2009) Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chemistry, 114 (3). pp. 771-776. ISSN 0308-8146

Anirudh, Simha. C.R. (2011) Effect of Germination on the Nutritional and Antioxidant Potential of Soya Bean. [Student Project Report]

Appu Rao, A. G. and Narasinga Rao, M. S. (1977) Effect of Ca (II) or Mg (II) binding on the confirmation of 11S fraction of soyabean proteins. Indian Journal of Biochemistry and Biophysics, 14. pp. 26-30.

Appu Rao, A. G. and Narasinga Rao, M. S. (1979) Effect of succinylation on the oligometric structure of glycinin. International Journal of Peptide and Protein Research, 14. pp. 307-312.

Appu Rao, A. G. and Rao, M. S. N. (1975) Binding of Ca(II) by the 11S fraction of soybean proteins. Cereal Chemistry, 52 (1). 21-33, 22 ref..

Arun, Tapal and Purnima Kaul, Tiku (2012) Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin. Food Chemistry, 130. pp. 960-965. ISSN 0308-8146

B

Babli, Sharma (2012) Soyabean and its Value Added Food Products. Masters thesis, University of Mysore.

Baby Latha, R. and Bhat, K.K. (2004) Preparation of Soy Cereal Papad. Journal of Rural Technology, 1 (4). pp. 188-193.

Baliga, B. R. and Bhagavan, H. N. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of raw soyabean. Indian Journal of Medical Research, 51 (4). pp. 749-757.

Baliga, B. R. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of heat treated soyabean. Indian Journal of Medical Research, 51 (3). pp. 758-763.

Began, G. and Manohar, B. and Udaya Sankar, K. (1997) Enrichment of phosphatidyl choline ± alcohol fractionation of carbon dioxide de-oiled lecithin from soybean (Glycine max). Zeitschrift für Lebensmitteluntersuchung und -Forschung A , 205. pp. 360-363.

Bhagya, Swamylingappa and Hemmige, Srinivas (1994) Preparation and properties of protein isolate from hexane-acetic acid treated commercial soybean meal. Journal of Agricultural and Food Chemistry, 42 (12). 2907-2911, 30 ref..

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..

C

Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)

Chandni, Panvanda (2013) Limited proteolysis as a tool for modulation of functional properties of soy proteins. [Student Project Report] (Submitted)

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

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

D

Daniel, V. A. and Leela, R. and Subramanya Raj Urs, T. S. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1965) The supplementary value of the proteins of soyabean as compared with those of Bengal gram, red gram and skim milk powder to poor Indian diets, based on rice and wheat. Journal of Nutrition and Dietetics, 2. pp. 128-133.

Daniel, V. A. and Narayanaswamy, D. and Kurien, S. and Swaminathan, M. and Parpia, H. A. B. (1972) The nutritive value of the proteins of a low cost protein food based on wheat, peanut and soyabean flours and fortified with limiting amino acids, essential vitamins and minerals. Nutrition Reports International, 5. pp. 53-60.

Desikachar, H. S. R. and Sankaran, A. N. and Subrahmanyan, V. (1956) The comparitive value of soyabean and Bengal gram as supplements to the poor South Indian rice diet. Indian Journal of Medical Research, 44. pp. 741-748.

Devi, M. K. and Sakthivelu, P. and Giridhar, P. and Ravishankar, G. A. (2012) Protocol for augmented shoot organogenesis in selected variety of soybean [Glycine max L. (Merr.)]. Indian Journal of Experimental Biology, 50 (10). pp. 729-734. ISSN 0019-5189

Divya, Prakash and Jyothi Lakshmi, A. (2015) Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc. Journal of Food Science and Technology, 52 (11). pp. 7493-7499. ISSN 0022-1155

G

Gladis Thangam, Y. (2007) In vitro Studies on Soybean (Glycine max (L). Merrill.). [Student Project Report]

Govindaraju, K and Srinivas, H (2007) Controlled enzymatic hydrolysis of glycinin: susceptibility of acidic and basic subunits to proteolytic enzymes. LWT - Food Science and Technology, 40 (6). pp. 1056-1065.

Govindaraju, K (2003) Studies on the preparation and characterization of protein hydrolysates from groundnut and soybean isolates. PhD thesis, University of Mysore.

Guthalugu, Nagesha K. and Manohar, B. and Udaya Sankar, K. (2006) Optimization of enzymatic hydrolysis of triglycerides in soy deodorized distillate with supercritical carbon dioxide. Biochemical Engineering Journal, 29 (3). pp. 220-226. ISSN 1369-703X

Guttikar, M. N. and Panemangalore, M. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1965) Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. I. Preparation, chemical composition and shelf-life. Journal of Nutrition and Dietetics, 2. pp. 21-23.

H

Haritha, Krishna V. (2016) Immobilization of cross linked enzyme aggregates of α-Galactosidase from Vigna mungo on magnetic nanocomposite (α-gal-mag-CLEAs): Biochemical characterization and application in the removal of RFOs from soy milk. [Student Project Report] (Submitted)

Hegde, Ujwal and Jyothi Lakshmi, A. and Radha, C. and Ramesh Kumar, P. and Prakash, Jamuna (2009) Effect of soya protein on the dialysability of exogenous iron and zinc. Food Chemistry, In Pre. ISSN 0308-8146 (In Press)

Hegde, Ujwal (2007) Bioavailability of Iron and Zinc from Soya Protein Matrix. [Student Project Report]

J

Jeyarani, T. and Banerjee, T. and Ravi, R. and Gopala Krishna, A. G. (2015) Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils. Journal of Food Science and Technology, 52 (2). pp. 1082-1088. ISSN 0022-1155

Jyothi, T. C. and Sindhu Kanya, T. C. and Appu Rao, A. G. (2007) Influence of germination on saponins in soybean and recovery of soy sapogenol I. Journal of Food Biochemistry, 31 (1). pp. 1-13.

K

Kale, G. T. (1952) Cultivation and availability of soybean in India. Bulletin of Central Food Technological Research Institute, 1. pp. 271-272.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2007) Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products. International Journal of Food Science & Technology, 42 (6). 708-713 ; 11 ref..

L

Lakshmi, M. C. and Amrutha, N. and Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2015) Stabilization of Lipoxygenase-1 from Glycine max by Microencapsulation. Drying Technology, 33. pp. 493-501.

Lakshmi, M. C. and Jaganmohan Rao, L. and Ravi, R. and Raghavarao, K.S.M.S. (2013) Extraction and Concentration of Isoflavones from Soybean (Glycine max). Separation Science and Technology, 48. pp. 166-174.

Lakshmi, M. C. and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2012) Extraction and Purification of Lipoxygenase from Soybean Using Aqueous Two-Phase System. Food and Bioprocess Technology, 5. pp. 193-199.

M

Mahendranath, Gondi (2007) Plant Tissue Culture Studies On Soybean and Analysis Of Isoflavones. [Student Project Report]

Mahesha, H. G. and Sridevi Annapurna, Singh and Appu Rao, A. G. (2007) Inhibition of lipoxygenase by soy isoflavones: evidence of isoflavones as redox inhibitors. Archives of Biochemistry and Biophysics, 461 (2). pp. 176-85. ISSN 0003-9861

Mallikarjun Gouda, K. G. and Lalitha, R. Gowda and Appu Rao, A. G. and Prakash, V. (2006) Angiotensin I-Converting Enzyme Inhibitory Peptide Derived from Glycinin, the 11S Globulin of Soybean ( Glycine max). Journal of Agricultural and Food Chemistry, 54. pp. 4568-4573.

Maturi, Varun (2009) Study Of Technological Properties Of Probiotic Lactic Acid Bacteria Isolated From Soy Pulp (Glycine max.). [Student Project Report]

Mrinal, Pednekar and Amit, K. Das and Rajalakshmi, V. and Arun, Sharma (2010) Radiation processing and functional properties of soybean (Glycine max). Radiation Physics and Chemistry, 79 (4). pp. 490-494.

N

Narayanaswamy, D. and Daniel, V. A. and Swaminathan, M. (1977) Minimal protein requirements for maintenance of body weight of young and adult rats: studies with egg, sesame and soybean proteins. Nutrition Reports International, 15 (2). pp. 183-190.

Narayanaswamy, D. and Kurien, S. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor rice and ragi diets. Nutrition Reports International, 4. pp. 109-116.

Nedev, T. and Todorova, R. and Kosturkova, G. and Akitha Devi, M. K. and Sakthivelu, G. and Giridhar, P. (2007) Variation in in vitro Morphogenic Response to Growth Regulators in Soybean Genotypes from India and Bulgaria. Bioautomation, 8. pp. 193-200.

O

Obulesu, M. and Bhagya, Swamylingappa. (2006) Biochemical, functional and nutritional characteristics of soy protein concentrate prepared by thermal processing. Journal of Food Science and Technology, 43 (2). pp. 161-166.

P

Panemangalore, M. and Guttikar, M. N. and Narayana Rao, M. (1971) Effect of raw and processed soyabean on pancreatic hypertropy and tryptic activity of the fecaes of albino rats. Indian Journal of Experimental Biology, 9. pp. 511-512.

Parthasarathy, H. N. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of supplementing processed soybean meal proteins with DL-methionine hydroxy analogue (MHA) or DL-methionine on protein efficiency ratio and net protein utilization. Journal of Nutrition and Dietetics, 1. pp. 14-18.

Pragasam, A. and Indira, T. N. and Gopala Krishna, A. G. (2002) Preparation and physico chemical characteristics evaluation of rice bran lecithin in relation to soya lecithin. Beverage and Food World, 29 (12). pp. 19-22.

Pratape, V.M. and Narasimha, H.V. (1994) Processing of Soybean for Use as Dhal. Journal of Food Science and Technology, 31 (5). pp. 423-425.

R

Radha, C. and Ramesh Kumar, Parigi and Prakash, V. (2008) Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour. Journal of the Science of Food and Agriculture, 88. pp. 336-343.

Radha, C. and Prakash, V. (2009) Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification. Food Science and Technology International, 15 . pp. 453-463.

Ramamani, S. and Chandrasekhara, H. N. and Narasimha Murthy, K. (1996) Efficiency of inactivation of trypsin inhibitors and haemagglutinins by roasting of soybean (Glycine max). Journal of Food Science and Technology, 33 (3). 197-201, 16 ref.. ISSN 0022-1155

Rao, A. G. A. and Rao, M. S. N. (1976) Binding of Ca(II), Mg(II), and Zn(II) by 7S fraction of soybean proteins. Journal of Agricultural and Food Chemistry, 24 (3). 490-494, 14 ref..

Rao, A. G. A. and Rao, M. S. N. (1975) Binding of Mg(II) by the 11S fraction of soybean proteins. Journal of Agricultural and Food Chemistry, 23 (4). 657-661, 16 ref..

Rao, A. G. A. and Rao, M. S. N. (1976) Binding of Zn(II) by the 11S fraction of soybean proteins. Journal of Agricultural and Food Chemistry, 24 (3). 487-490, 21 ref..

Rekha, C. R. (2010) Soybased Functional Foods with Reference to Probiotics and Isoflavones. PhD thesis, University of Mysore.

Rekha, C. R. and Vijayalakshmi, G. (2010) Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of Applied Microbiology. pp. 1-11. ISSN 1364-5072

Rekha, C. R. and Vijayalakshmi, G. (2011) Isoflavone Phytoestrogens in Soymilk Fermented with b-glucosidase producing Probiotic Lactic Acid Bacteria. International Journal of Food Sciences and Nutrition, 62 (2). pp. 111-120.

Rekha, C. R. and Vijayalakshmi, G. (2011) Accelerated fermentation of ‘idli’ batter using soy residue okara. Journal of Food Science and Technology, 48 (3). pp. 329-334.

Rekha, C. R. and Vijayalakshmi, G. (2008) Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria. Applied Biochemistry and Biotechnology, 151. pp. 452-463.

Roopashri, A. N. and Varadaraj, M. C. (2014) Hydrolysis of flatulence causing oligosaccharides by α‑d‑galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy‑based fermented product. European Food Research and Technology, 239. pp. 99-115.

S

Saini, R. K. and Akitha Devi, M. K. and Giridhar, P. and Ravishankar, G. A. (2013) Augmentation of major isoflavones in Glycine max L. through the elicitor-mediated approach. Acta Botanica Croatica, 72 (2). pp. 311-322.

Sakthivelu, G. and Akitha Devi, M. K and Giridhar, P. and Rajasekaran, T. (2008) Drought-Induced Alterations In Growth, Osmotic Potential and In Vitro Regeneration of Soybean Cultivars. General and Applied Plant Physiology, 34 (1-2). 103--112.

Sakthivelu, G. and Akitha Devi , M. K. and Giridhar, P and Rajasekaran, T and Ravishankar, G. A. and Nikolova, M T and Angelov, G B and Todorova, R M and Kosturkova, G P (2008) Isoflavone composition, phenol content, and antioxidant activity of soybean seeds from India and Bulgaria. Journal of Agricultural and Food Chemistry, 56 (6). pp. 2090-5. ISSN 0021-8561

Sandeep Baliram, Gawali (2012) Studies on the Influence of Modified Soy Flour in Breadmaking. [Student Project Report] (Submitted)

Selvalakshmi, M. (2013) Spices and Lactic Acid Bacteria. [Student Project Report] (Submitted)

Selvaraj, A. and Shurpalekar, S. R. (1982) On improving the quality of soya-fortified bread. Journal of Food Science and Technology, 19 (6). 242-245, 14 ref..

Shobharani, P. and Maya, Prakash and Prakash, M. Halami (2015) Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties. Journal of Food Science, 80 (10). M2247-M2256.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Studies on milk substitutes of vegetable origin. 2. The effect of fortification with DL-methionine on the nutritive value of spray dried powder obtained from a blend of soyabean and groundnut milks. Annals of Biochemistry and Experimental Medicine, 20 (6). pp. 145-156.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1961) Studies on milk substitutes of vegetable origin. 3. The nutritive value of spray dried soyabean milk fortified with DL-methionine and spray dried powder from a 2:1 blend of soyabean milk and sesame. Annals of Biochemistry and Experimental Medicine, 21 (6). pp. 143-150.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1961) Chemical composition and nutritive value of soyabeans and soyabean products. Food Science, 10 (2). pp. 52-64.

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

Shurpalekar, S. R. and Kurien, S. and Rajagopal Rao, D. and Chandrashekhara, M. R. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of feeding diets containing raw soyabean fortified with methionine or heat treated soybean on growth, nitrogen retention and liver enzymes of albino rats. Annals of Experimental Medicine, 23. pp. 345-352.

Sonati, Srinivasulu and Appu Rao, A. G. (1993) Kinetic and structural studies on the interaction of surfactants with lipoxygenase L1 from soybeans (Glycine max). Journal of Agricultural and Food Chemistry, 41 (3). 366-371, 17 ref..

Sonati, Srinivasulu and Appu Rao, A. G. (1996) Kinetic and structural studies on thermal inactivation of lipoxygenase L1: effect of nonionic surfactants. Journal of Agricultural and Food Chemistry, 44 (11). 3489-3493, 27 ref..

Sonati, Srinivasulu and Appu Rao, A. G. (1995) Structure and kinetic thermal stability studies of the interaction of monohydric alcohols with lipoxygenase 1 from soybeans (Glycine max). Journal of Agricultural and Food Chemistry, 43 (3). pp. 562-567.

Srinivas, H. and Tasker, P. K. and Rajalakshmi, D. and Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. (1966) Studies on microatomised protein foods based blends of low fat groundnuts, soy and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. II. Amino. Journal of Nutrition and Dietetics, 3. pp. 42-46.

Srinivas, H. and Venkat Rao, S. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. (1964) Effect of supplementing raw soyabean meal proteins with DL-methionine hydroxy analogue (MHA) or DL-methionine on protein efficiency ratio and net protein utilization in albino rats. Journal of Nutrition and Dietetics, 1. pp. 164-168.

Subba Rau, B. H. and Prasannappa, G. (1989) Studies on the physico-chemical parameters of expanded soybean. Journal of Food Science and Technology, 26 (5). 252-255, 12 ref..

Sudharshan, E and Rao, A. G. A. (1997) Rapid method to separate the domains of soybean lipoxygenase-1: identification of the interdomain interactions. FEBS letters, 406 (1-2). pp. 184-8. ISSN 0014-5793

Sudharshan, E. and Sonati, Srinivasulu and Appu Rao, A. G. (2000) pH-induced domain interaction and conformational transitions of lipoxygenase-1. Biochimica et Biophysica Acta, 1480. pp. 13-22.

Sundru, Manjulata Devi and Asha, M. R. and Prakash, M. Halami (2014) In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. Journal of Food Science and Technology, 51 (11). pp. 3325-3332. ISSN 0022-1155

Suvendu, Bhattacharya. and Rashmi, Jena. (2007) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties. Journal of Food Engineering, 78 (4). pp. 1305-1314.

Swaminathan, M. (1966) The use of Soyabean and its Products in Feeding Infants and in the Prevention of Protein Malnutrition in Weaned Infants and Pre-School Children in Developlng Countries. Journal of Nutrition and Dietetics, 3. pp. 138-150.

Swathi Krishna, E. (2015) Studies on Soymilk Fermentation by Native Isolates Of Bifidobacterium Species. [Student Project Report] (Submitted)

V

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

Venkat Rao, S. and Kurien, S. and Aruna, N. E. and Narayanaswamy, D. and Rajalakshmi, D. and Swaminathan, M. (1971) Blood amino acid studies in the weanling rat on diets containing raw and autoclaved soyabean. Nutrition Reports International, 3. pp. 189-198.

Vishwanathan, K. H. (2012) Soybean Processing for Soymilk and By-product Utilization using Membrane Technology. PhD thesis, University of Mysore.

Vishwanathan, K.H. and Govindaraju, K. and Vasudeva, Singh and Subramanian, R. (2011) Production of Okara and Soy Protein Concentrates Using Membrane Technology. Journal of Food Science, 76 (1). E158-E164.

Vishwanathan, K.H. and Vasudeva, Singh and Subramanian, R. (2011) Influence of particle size on protein extractability from soybean and okara. Journal of Food Engineering , 102. pp. 240-246.

Vishwanathan, K.H. and Vasudeva , Singh and Subramanian, R. (2011) Wet grinding characteristics of soybean for soymilk extraction. Journal of Food Engineering, 106 . pp. 28-34.

This list was generated on Thu Apr 27 22:58:11 2017 IST.