Items where Subject is "600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot"
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Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..
Bismi, Angel John (2008) Involement of indoleamines in in vitro plant tissue differentiation. [Student Project Report]
Chakkaravarthi, A. and Math, R. G. and Walde, S. G. and Rao, D. G. . (1993) Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering, 20 (4). 381-389, 7 ref..
Chetan Nayak, A. and Suguna, K. and Rastogi, N. K. (2006) Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots. Journal of Food Engineering, 74 (1). pp. 134-142. ISSN 0260-8774
Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.
Morla, Sreekanth (2007) Field assisted drying - Studies on acoustic assisted drying of carrots. [Student Project Report]
Maheswari, K. (2010) Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics. [Student Project Report]
Mrudula-Kalpalathika, P.V and Nanjundaswamy, A.M and Patwardhan, M.V (1988) Studies on canned strained baby foods based on vegetables. I. Carrots. Journal of Food Science and Technology, 25 (3). pp. 137-141. ISSN 0022-1155
Narayan, M.S. and Thimmaraju, R. and Bhagyalakshmi, N. (2005) Interplay of growth regulators during solid-state and liquid-state batch cultivation of anthocyanin producing cell line of Daucus carota. Process Biochemistry, 40. pp. 351-358.
Narayan, M. S. and Venkataraman, L. V. (2002) Effect of sugar and nitrogen on the production of anthocyanin in cultured carrot (Daucus carota) cells. Journal of Food Science, 67 (1). pp. 84-86.
Pritam, Jayram Patil (2011) Studies on Osmodehydrofreezing of Carrot and Pineappple. [Student Project Report]
Rajani, J. (2011) Preparation of sugar free and nutraceutical enriched carrot halwa. Masters thesis, University of Mysore.
Rajendran, L. and Suvarnalatha, G. and Ravishankar, G. A. and Venkataraman, L. V. (1994) Enhancement of anthocyanin production in callus cultures of Daucus carota L. under the influence of fungal elicitors. Applied Microbiology and Biotechnology, 42 (2/3). 227-231, 32 ref..
Rastogi, N K and Raghavarao, K S M S (1997) Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering, 34 (4). 429-440, 25 ref..
Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (6). pp. 1020-1023.
Rastogi, N. K. and Nayak, C. A. and Raghavarao, K. S. M. S. (2004) Influence of osmotic pre-treatments on rehydration characteristics of carrots. Journal of Food Engineering, 65. pp. 287-292.
Rastogi, N. K. and Nguyen, Loc Thai and Balasubramaniam, V.M. (2008) Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. Journal of Food Engineering, 88. pp. 541-547.
Rastogi, N. K. and Loc Thai, Nguyen and Jiang, Bo (2010) Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology. Food Bioprocess Technology, 3. pp. 762-771.
Ravindra, P V and Narayan, M S (2003) Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture. International Journal of Food Sciences and Nutrition, 54 (5). pp. 349-55. ISSN 0963-7486
Shwetha, G. (2007) Value Added Products From Dehydrated Carrot (Daucus Carota). [Student Project Report]
Sastry, M. V. and Siddappa, G. S. (1958) Retention of B-carotene during the preparation of carrot preserve. Food Science, 7 (6). p. 149.
Singh Negi, P. and Kumar Roy, S. (2000) Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots. Journal of the Science of Food and Agriculture, 80 (15). 2169-2175, 38 ref..
Singh Negi, P. and Kumar Roy, S. (2001) The effect of blanching on quality attributes of dehydrated carrots during long-term storage. European Food Research and Technology, 212 (4). 445-448, 24 ref..
Smita, Gautam and Kalpana , Platel and Srinivasan, Krishnapura (2012) Assessment of zinc deficiency and effect of dietary carrot, amchur and onion on zinc status during repletion in zinc-deficient rats. Journal of the Science of Food and Agriculture, 92. pp. 165-170. ISSN 0022-5142
Soumya, Banerjee and Ravi, R. and Suvendu , Bhattacharya (2013) Textural characterisation of gellan and agar based fabricated gels with carrot juice. LWT - Food Science and Technology, 53. pp. 255-261. ISSN 0023-6438
Sudha, G. and Ravishankar, G. A. (2003) Elicitation of anthocyanin production in callus cultures of Daucus carota and involvement of calcium channel modulators. Current Science, 84 (6). pp. 775-779.
Sudha, G. and Ravishankar, G. A. (2003) The role of calcium channels in anthocyanin production in callus cultures of Daucus carota. Plant Growth Regulation, 40. pp. 163-169.
Sudha, G. and Ravishankar, G. A. (2003) Influence of putrescine on anthocyanin production in callus cultures of Daucus carota mediated through calcium ATPase. Acta Physiologiae Plantarum, 25 (1). pp. 69-75.
Suvarnalatha, G. and Rajendran, L. and Ravishankar, G. A. and Venkataraman, L. V. (1994) Elicitation of anthocyanin production in cell cultures of carrot (Daucus carota L.) by using elicitors and abiotic stress. Biotechnology Letters, 16 (12). 1275-1280, 23 ref..
Thai Nguyen, LOC and Rastogi, N.K. and Balasubramaniam, M. (2007) Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots. Journal of Food Science, 72 (5). E264-E270.
Vishwanathan, K. H. and Girish, K. G. and Umesh Hebbar, H. (2013) Infrared assisted dry-blanching and hybrid drying of carrot. Food and Bioproducts Processing, 91. pp. 89-94.