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Items where Subject is "600 Technology > 08 Food technology > 24 Fruits"

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Number of items at this level: 510.

A

Abdille, Md.H. and Singh, R.P. and Jayaprakasha, G.K. and Jena, B.S. (2005) Antioxidant activity of the extracts from Dillenia indica fruits. Food Chemistry, 90. pp. 891-896. ISSN 0308-8146

Abhishek, M. (2013) Bioactive Components From Dietary Sources. [Student Project Report] (Submitted)

Abhishek, U. R. (2017) Investigation on effect of biochemical formulation on postharvest quality maintenance and shelf life extension of fresh papaya. [Student Project Report] (Submitted)

Abignan Gurukar, M. S. and Mahadevamma, S. and Nandini, Chilkunda D. (2013) Renoprotective Effect of Coccinia indica Fruits and Leaves in Experimentally Induced Diabetic Rats. Journal of Medicinal Food, 16 (9). pp. 839-846.

Abraham, K. O. and Sastry, L. V. L. and Natarajan, C. P. (1972) Fruit flavours. Indian Food Packer, 26 (4). 13-23, 121 ref..

Aditi, Mahapatra (2012) Developments in Fruit Based Nutritious Bakery Products. Masters thesis, University of Mysore.

Aditi, Mahapatra (2013) Effect of fruit and fruit fillings on the quality characteristics of biscuits. [Student Project Report] (Submitted)

Aiswarya, Jayan (2016) Development of Dehydrated Fruit Analogue. [Student Project Report] (Submitted)

Ajeet, Kumar (2008) Recent Developments in the Technologies for Dehydration of Fruits and Vegetables. [Student Project Report]

Ajeet, Kumar (2008) Development of Processed Products from Plum (Prunus Domestica L). [Student Project Report]

Akmal, Pasha and Vijayashankar, Y.N. and Karanth, N.G.K. (2004) Simple method for decontamination of pesticide residues from selected fruits and vegetables. Journal of Rural Technology, 1 (2). pp. 83-86.

Akshatha, S. and Anbarasu, K. and Vijayalakshmi, G. (2015) Resveratrol content and antioxidant properties of underutilized fruits. Journal of Food Science and Technology, 52 (1). pp. 383-390. ISSN 0022-1155

Alok Kumar, Singh (2014) Punicic Acid, An Underexplored Fatty Acid In Pomegranate. Masters thesis, University of Mysuru.

Amaresh, Mishra (2016) Preparation of Nutri beverage mix using Opuntia dillenii (cactus fruit). [Student Project Report] (Submitted)

Amin, H. D. and Bhatia, B. S. (1962) Studies on dehydration of some tropical fruit. Part II. Drying rates as affected by various factors. Food Science, 11. pp. 69-75.

Amin, H. D. and Bhatia, B. S. (1962) Studies on dehydration of some tropical fruits. Part V. Nutritive value of product. Food Science, 11. pp. 85-87.

Amin, H. D. and Bhatia, D. S. (1962) Studies on Dehydration of some Tropical Fruits—Part II: Drying rates as affected by Various Factors. Food Science, 11 (3). pp. 69-75.

Amit Kumar, Rai and Anu Appaiah, K. A. (2014) Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties. Food Bioscience, 5. pp. 101-107.

Amith, R.Rao and Carl Marlon, Mascarenhas (2006) Digital Image Processing for Quality Assessment of Fruits. [Student Project Report]

Amjatha, Ibrahim (2016) Development Of Nutritious Jams And Evaluation Of Quality Characteristics. [Student Project Report] (Submitted)

Anand, J. C. and Johar, D. S. (1952) Examination of trade samples of fruit and vegetable products. Journal of Scientific and Industrial Research, 11A. p. 76.

Anand, P. Kulkarni (2005) Bioactive Molecules from Pomegranate Fruit Waste (Pith and Carpellary Membrane). PhD thesis, University of Mysore.

Anand, Prakash (2012) Nutritional and Biofunctional properties of West Indian Cherry (Malpighia punicifolia L.). [Student Project Report] (Submitted)

Anand, P. Kulkarni and Aradhya, S. M. and Soundar, Divakar (2004) Isolation and identification of a radical scavenging antioxidant – punicalagin from pith and carpellary membrane of pomegranate fruit. Food Chemistry, 87. pp. 551-557.

Anandaswamy, B. and Iyengar, N. V. R. (1961) Recent trends in pre-packaging of perishable fruits and vegetables. Reviews in Food Technology, 3. pp. 63-90.

Aparna, S (2006) Controlled Atmosphere Storage. [Student Project Report]

Apurva, B.S (2008) Nutritional And Therapeutic Properties Of Phyllanthus Embilica (Amla) Wine. [Student Project Report]

Aradhya, S. M. and Swaroop Kumar, H. M. and Matche, R. S. and Keshava Prakash, M. N. (2004) A Low Cost Commercial Technology for Pineapple Handling and Transportation to Boost Rural Economy of Northeastern States. Journal of Rural Technology, 1 (3). pp. 129-133.

Aruna, P and Venkataramanamma, D. and Alok Kumar, Singh and Singh, R. P. (2016) Health Benefits of Punicic Acid: A Review. Comprehensive Reviews in Food Science and Food Safety, 15 (1). pp. 16-27.

Ashaasri, B. (2009) Transformation of Polyphenols in Fruits and its Waste – Wine from Cashew Apple and Coffee Pulp. [Student Project Report]

Ashok Kumar, Hassan G and Venkatesh, L. Hegde and Santoshkumar, M. Shetty and Venkatesh, Y. P. (2013) Characterization and Gene Cloning of an Acidic Thaumatin-Like Protein (TLP 1), an Allergen from Sapodilla Fruit (Manilkara zapota). Allergology International, 62 (4). pp. 447-462.

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Revathy, Baskaran and Navin, K. Rastogi (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science and Emerging Technologies, 33. pp. 554-562.

B

Badgujar, Dilip C. (2006) Isolation and Identification of Staphylococci in Cut Fruits and Freshly Prepared Fruit Juices. [Student Project Report]

Balaswamy, K. and Prabhakara Rao, P. G. (2016) Physico-chemical and antioxidant properties of foam mat dried muskmelon (Cucumis melo) and application in dairy products. Journal of Scientific and Industrial Research, 75. pp. 225-230.

Baswaraju, B. (2009) Extraction of Pectin from various Vegetables and Fruits. [Student Project Report]

Berry, S. K. and Kalra, C. L. (1988) Chemistry and technology of jack fruit (Artocarpus heterophyllus)-a review. Indian Food Packer, 42 (3). pp. 62-76.

Bhatia, B. S. and Amin, H. D. (1962) Studies on dehydration of some tropical fruits. Part III. Packaging and storage aspects. Food Science, 11. pp. 76-81.

Bhatia, B. S. and Amin, H. D. and Girdhari, Lal (1962) Studies on dehydration of some tropical fruits. Part I. Absorption and retention of sulphur dioxide during sulphuring and sulphiting. Food Science, 11. pp. 63-68.

Bhatia, B. S. and Amin, H. D. and Girdhari, Lal (1962) Studies on dehydration of some tropical fruits. Part IV. Organoleptic quality of products. Food Science, 11. pp. 82-84.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

Bhatia, B. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Preparation of pectin from raw papaya (Carica papaya) by aluminium chloride precipitation method. Food Technology, 13. pp. 553-556.

Bhatia, B. S. and Krishnamurthy, G. V. and Kuppuswamy, S. and Girdhari, Lal. (1959) Dehydration of fruits and vegetables. Food Science, 8. p. 225.

Bhatia, B. S. and Kuppuswamy, S. (1961) Scope for the development of fruit and vegetable dehydration industry in India. Food Science, 10. pp. 160-162.

Bhatia, B. S. and Mehta, G. L. and Nair, K. G. (1963) Dehydration of litchi (Litchi chinensis). Food Science, 12. pp. 313-315.

Bhatia, B. S. and Sastry, L. V. L. and Krishnamurthy, G. V. and Nair, K. G. (1961) Preservation of Custard Apple (Anona Squamosa) Pulp. Journal of the Science of Food and Agriculture, 12 (7). pp. 529-532. ISSN 0022-5142

Bhatia, B. S. and Siddappa, G. S. (1956) Nutritive value of Indian preserves: proximate, mineral and vitamin composition. Bulletin of Central Food Technological Research Institute, 5 (10). pp. 238-240.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Composition and Nutritive Value Of Jack Fruit. The Indian Journal of Agricultural Science, 25 (4). pp. 303-306.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part IV Jack Fruit Concentrate, Powder, Pulp, Toffee and Squash. Food. Packer, 10 (6). 11,12 -18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part VII: Dried Green Jack Fruit and Jack Pickle. Food Packer, 10 (9). pp. 13-14.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Frozen canned jack fruit and jack fruit jam. Indian Food Packer, 9 (9). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Part II. Jack fruit preserve, candy, chutney and dried bulbs. Indian Food Packer, 9 (11). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part III.Canned Jack Seeds in Brine,Tomato Sauce and Curry. Indian Food Packer, 10 (1). pp. 4-6.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part V. Dried jack seeds and flouer roasted nut and jack `papad' (papar). Indian Food Packer, 10 (7). p. 9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part VI. Canned green jack fruit in brine and in curry. Indian Food Packer, 10 (8). pp. 7-8.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1959) Preparation of pectin, pectin extract and syrup from jack fruit rind. Indian Journal of Agricultural Science, 29 (3). pp. 75-77.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Relative incidence of hydrogen swell formation in some canned fruit and vegetable products. Bulletin of Central Food Technological Research Institute, 4. p. 289.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1957) Retention of added ascorbic acid in canned jack fruit during processing and storage. Food Science, 6. pp. 10-12.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Some physico-chemical changes in canned jack fruit during storage. Journal of Scientific and Industrial Research, 15C (4). pp. 91-95.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.

Bhatia, I. S. (1954) The presence of a polyfructosidase in the extracts of Agave vera Cruz. Bulletin of Central Food Technological Research Institute, 3 (12). p. 310.

Bhatnagar, H. C. and Srivastava, H. C. (1962) Cultivation and utilisation of pineapple. Reviews in Food Science and Technology, 4. pp. 179-202.

Bhattacharya, S. C. (1973) Fruit and vegetable preservation industry developmental needs. Indian Food Packer, 27. pp. 63-71.

Bhavya, H. T. (2009) Transformation of Polyphenols in Fruits during Fermentation – Wine from Passion Fruit. [Student Project Report]

Bhutiani, R. C. (1951) Can we raise the status of our preserved fruit and vegetable industry. Bulletin of Central Food Technological Research Institute, 1. pp. 1-3.

Binduheva, U. and Negi, P. S. (2014) Efficacy of Cinnamon Oil to Prolong the Shelf-Life of Pasteurised, Acidified, and Ambient Stored Papaya Pulp. Acta Alimentaria, 43 (3). pp. 378-386.

C

Captain Umesh, Phalswal (2015) Development of papaya papad and its quality characteristics. [Student Project Report] (Submitted)

Chaithra, B. (2017) Studies on extraction, purification and characterization of pectin from underutilized fruits. [Student Project Report] (Submitted)

Chakraborthy, R. N. and Sastry, L. V. L. and Pruthi, J. S. and Siddappa, G. S. (1962) Changes in polyphenols and ascorbic acid during the candying of cashew apples. Indian Food Packer, 16 (7). p. 10.

Chakraborthy, S. and Rodriguez, R. and Sampathu, S. R. and Saha, N. K. (1974) Prevention of pink discolouration in canned litchi (L. chinensis). Journal of Food Science and Technology, 11 (6). pp. 266-268.

Chandrasekhar, J. and Aduja, Naik and Raghavarao, K. S. M. S. (2014) Purification of anthocyanins from jamun (Syzygium cumini L.) employing adsorption. Separation and Purification Technology, 125. pp. 170-178.

Chauhan, A. S. and Rekha, M. N. and Ramteke, R. S. and Eipeson, W. E. (2003) Seabuckthorn (Hippophae rhamnoides Lin.) berries: harnessing the potential for processing. Journal of Food Science and Technology, 40 (4). pp. 349-356.

Chauhan, A. S. and Gul Afroze, S. and Ramesh, M. N. and Yadav , A. R.. and Rekha, M. N. and Ramteke, R. S. (2004) Optimization of enzymatic liquefaction of papaya (Carica papaya L.) and jackfruit (Artocarpus heterophyllus Lam.) pulp using response surface methodology. Food Agriculture and Environment, 2 (2). pp. 108-113.

Chauhan, A. S. and Ramteke, R. S. and Ramanna, K. V. R. (1999) Mangosteen (Garcinia mangostana Linn.): A highly flavoured tropical fruit. Beverage and Food World, 26 (4). pp. 27-30.

Chauhan, A. S. and Iboyaima Singh, N. and Jaganmohan Rao, L. and Rekha, M. N. and Ramteke, R. S. (2010) Physicochemical Changes During Microfiltration (Mf) Of Jackfruit (Artocarpus Heterophyllus Lamk) Juice. Electronic Journal of Environmental Agricultural and Food Chemistry, 9 (4). pp. 720-737. ISSN 1579-­4377

Chaurasiya, Ram Saran and Umesh Hebbar, H. (2013) Extraction of bromelain from pineapple core and purification by RME and precipitation methods. Separation and Purification Technology, 111. pp. 90-97. ISSN 1383-5866

Chetan Nayak, A. and Navin, K. Rastogi and Raghavarao, K.S.M.S. (2010) Bioactive Constituents Present in Garcinia Indica Choisy and its Potential Food Applications: A Review. International Journal of Food Properties, 13. pp. 441-453.

Chetan Nayak, A. (2010) Integrated Downstream Processing involving Biocompatible methods for Extraction, Purification and Concentration of Anthocyanin, a Natural Colourant. PhD thesis, University of Mysore.

Chethan, D.S and Hrishikesh, A. and Rajeshwari, V. and Shyama, Chandran (2007) Direct osmosis for the concentration of bromelain from pineapple. [Student Project Report]

Chidambara Murthy, K. N. and Jayaprakasha, G. K. and Ravendra, P. Singh (2002) Studies on Antioxidant Activity of Pomegranate (Punica granatum) Peel Extract Using in Vivo Models. Journal of Agricultural and Food Chemistry, 50 (17). pp. 4791-4795.

Chidambara Murthy, K. N. and Ravendra, P. Singh and Jayaprakasha, G. K. (2002) Antioxidant Activities of Grape (Vitis vinifera) Pomace Extracts. Journal of Agricultural and Food Chemistry, 50 (21). pp. 5909-5914.

Chetan Nayak, A. and Srinivas, P. and Rastogi, Navin K. (2010) Characterisation of anthocyanins from Garcinia indica Choisy. Food Chemistry, 118 (3). pp. 719-724. ISSN 0308-8146 (In Press)

D

Dalal, V. B. (1988) Losses in fresh fruits and vegetables and their remedial measures. Indian Food Industry, 7 (3). pp. 1-13.

Dalal, V. B. and Eipeson, W. E. and Singh, N. S. (1971) Wax emulsion for fresh fruits and vegetables to extend their storage life. Indian Food Packer, 25 (5). 9-15, 13 ref..

Dalal, V. B. and Subramanyam, H. (1970) Refrigerated storage of fresh fruits and vegetables. Climate Control, 3 (3). pp. 37-50.

Das, C. S. and Jain, N. L. and Girdhari, Lal. (1956) Role of antioxidants in the preservation of fruits and vegetables. Bulletin of Central Food Technological Research Institute, 5. pp. 11-16.

Das, D. P. and Siddappa, G. S. (1955) Preservation of ripe papaya pulp by canning and dehydration. Bulletin of Central Food Technological Research Institute, 4. pp. 279-283.

Das, D. P. and Siddappa, G. S. (1955) Utilization of honey and agave syrup in the canning of fruits. Bulletin of Central Food Technological Research Institute, 4. pp. 253-254.

Das, D. P. and Siddappa, G. S. and Girdhari, Lal. (1954) Effect of extraction of papain on the pectin content of raw papaya. Bulletin of Central Food Technological Research Institute, 3. pp. 300-301.

Das, J. R. and Bhat, S. G. and Gowda, L. R. (1997) Purification and characterization of a polyphenol oxidase from the Kew cultivar of Indian pineapple fruit. Journal of Agricultural and Food Chemistry, 45 (6). 2031-2035, 35 ref..

Deepak, Somayaji. and Padshetty, N. S. and Krishna, Nand. (2001) Recycling of mango-peel waste for biogas production. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 3 (4). pp. 339-341.

Deepan Raja, B. (2006) Liposomal nucleation and triglyceride extraction from pomegranate seeds using supercritical carbon dioxide. [Student Project Report]

Dhanya, Shaji (2005) Enzyme liquefaction and development of novel value added products from Wood apple (Feronia elephantum)- an untapped forest resource. [Student Project Report]

Dinesh, G.K. and Mahesh, G.M. and Kavitha Preethi, M.N. and Usha Rani, V. (2004) Design Of Amla Grating Machine. [Student Project Report]

Dipin, S. Pillai and Prabhasankar, P. and Jena, B. S. and Anandharamakrishnan, C. (2012) Microencapsulation of Garcinia Cowa Fruit Extract and Effect of its Use on Pasta Process and Quality. International Journal of Food Properties, 15. pp. 590-604.

E

Eipeson, W. E. and Ramteke, R. S. (2007) Utilization of By-Products of Fruit and Vegetable Processing. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

Eipeson, W. E. and Mahadeviah, M. and Gowramma, R. V. and Sastry, L. V. L. (1974) An improved method for the determination of nitrate and nitrite in fresh and canned fruit and vegetable products. Journal of Food Science and Technology, India, 11 (5). 209-212, 20 ref..

Ezhilarasi, P .N. and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2013) Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, 117 (4). pp. 513-520. ISSN 0260-8774

F

Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.

Feby Mary, Philip (2005) Developments in the Processing of Underutilized Fruits. Masters thesis, University of Mysore.

G

Galla Narsing, Rao and Nagender, Allani and Satyanarayana, A. and Dubasi Govardhana , Rao (2011) Preparation, Chemical Composition and Storage Studies of Quamachil (Pithecellobium Dulce L.) Aril Powder. Journal of Food Science and Technology, 48 (1). 90–95.

Gandhi, N. (2009) Screening of peroxidases in various fruits and vegetable wastes and partial purification and characterization from the screened rich source. [Student Project Report]

Gayathri, M. (2017) Effect of Plant Extract on Acrylamie Induced Cytotoxicity. [Student Project Report] (Submitted)

Girdhari, Lal. and Das, D. P. (1956) Studies on jelly making from papaya fruit. Indian Journal of Horticulture, 13 (1). pp. 38-44.

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 Pruthi, J. S. (1955) Ascorbic acid retention in pineapple products. Indian Journal of Horticulture, 12. pp. 137-141.

Girdhari, Lal. and Pruthi, J. S. and Ranganna, S. (1959) Chemistry and technology of fruit and fruit products. Technological aspects. Food Science, 8. pp. 198-205.

Girdhari, Lal. and Ranganna, S. (1957) Water for fruit and vegetable processing plants. Indian Food Packer, 11 (10). pp. 7-12.

Giridhar, P. and Reddy, S. M. (2001) Mycobiota and potential mycotoxins of date fruit. Journal of Food Science and Technology, 38 (4). 418-420, 19 ref..

Girish, M. P. (2008) Nutritional and Therapeutic properties of Garcinia gummi-gutti Wine. [Student Project Report]

Gothwal, P. P. and Radhakrishnaiah Setty, G. and Mookerji, K. K. (1998) Effect of Processing Steps for Dehydration of Mango, Pineapple, Carrot and Drumstick on the Retention of Nutrients. Beverage and Food World, 25 (4). pp. 31-35.

Guru Srikar, T. (2011) Sphero Pack ‐ Software for Optimized Container Design for Packing Shperoidal Fruits Using Mathematical Models. [Student Project Report]

Guru Venkatesh, A. S. and Raghunatha Rao, Y. K. (1960) Minor oils - papaya seed oil. Food Science, 9 (2). p. 49.

Gurudeeban, S. (2007) Chemical Composition and Characteristics of Volatile Compounds from Citrullus Colocynthis Schrad. [Student Project Report]

H

Habeebunnisa, Ms. (1972) Refrigerated storage of avocado (Persea gratissima) and coccinia (Coccinia indica Wight and Arn). Indian Food Packer, 26 (6). 13-17, 9 ref..

Harini, S. (2007) Phenol Oxidases Of Pear (Pyrus Communis) Fruit: Implications During Processing". [Student Project Report]

Harish, Rotti (2008) Development of Fortified Guava Beverages and Their Evaluation of Quality Characteristics. [Student Project Report]

Hemavathi, B. A. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2007) Reverse micellar extraction of bromelain from Ananas comosus L. Merryl. Journal of Chemical Technology and Biotechnology, 82. pp. 985-992.

I

Ibrahim, Ali (2011) The quality characteristics of fruit bar developed from papaya (Carica papaya L.) fruit, pretreated and stored at low temperature conditions. [Student Project Report]

Imtiyaj Khan, Mohammad (2013) Studies on Pigments from Fruits Of Rivina Humilis L.: Characterisation, Elicitation, Stability and Safety. PhD thesis, University of Mysore.

Imtiyaj Khan, Mohammad and Avinash, Kumar and Giridhar, P. (2016) Betalains and expression of antioxidant enzymes during development and abiotic stress in Rivina humilis L. berries. Turkish Journal of Botany, 40. pp. 28-36.

Imtiyaj Khan, Mohammad and Giridhar, P. (2014) Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice. LWT - Food Science and Technology, 58. pp. 649-657.

Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Chauhan, A. S. and Vijayendra, S. V. N. and Asha, M. R. and Giridhar, P. (2015) Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development. Journal of Food Science and Technology, 52 (3). pp. 1808-1813. ISSN 0022-1155

Imtiyaj Khan, Mohammad and Sri Harsha, P. S. C. and Giridhar, P. and Ravishankar, G. A. (2011) Berberine and lycopene profiling during the ontogeny of Tinospora cordifolia (Willd.) Miers ex Hook. F. & Thoms fruit. Current Science, 100 (8). pp. 1225-1231.

Irene, Mariam (2015) Development of Ready to Serve Beverage from Selected Fruits and Vegetables and Assessment of its Quality Parameters, Antioxidant Activity and Storage Stability. [Student Project Report] (Submitted)

Irfan, P.K. and Vanjakshi, V. and Prakash, M.N. Keshava and Ravi, R. and Kudachikar, V.B. (2013) Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life. Postharvest Biology and Technology, 82. 70 - 75.

Irfan, P.K (2009) Storage Studies of Fig Fruits (Ficus Carica, L.) for Shelf Life Extension and Quality Maintenance. [Student Project Report]

Iyengar, N. V. R. and Aanadaswamy, B. and Murthy, H. B. N. (1959) Problems associated with the packaging and transportation of perishables. Food Science, 8 (7). pp. 240-245.

J

Jagadish, Nayaka (2012) Qualitative and Quantitative Extraction Studies On Citrus Reticulata (Blanco Coorg Mandarin). [Student Project Report] (Submitted)

Jagadish, Nayaka (2011) Waste Utilization in Fruit and Vegetables. [Student Project Report] (Submitted)

Jain, N. L. (1955) Fruit and vegetable preservation industry in Australia. Indian Food Packer, 9 (5). pp. 11-18.

Jain, N. L. (1952) Note on the utilization of orange residue. Bulletin of Central Food Technological Research Institute, 1. p. 345.

Jain, N. L. and Bhatia, B. S. and Anand, J. C. and Girdhari, Lal. (1951) Cashew apple products. Journal of Scientific and Industrial Research, 10A. pp. 209-210.

Jain, N. L. and Das, D. P. (1953) Canning of guavas. Indian Food Packer, 7. pp. 9-13.

Jain, N. L. and Das, D. P. and Girdhari, Lal (1954) Preparation of guava cheese. Chemical Age, 9. pp. 88-92.

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1952) Cashew apple processing - a new industry. Bulletin of the Central Food Technological Research Institute, 1 (11). pp. 341-344.

Jain, N. L. and Das, D. P. and Siddappa, G. S. (1958) Preparation of fruit toffees. Food Science, 7 (11). pp. 325-326.

Jain, N. L. and Girdhari, Lal. (1955) Preparation of high grade pectins from papaya, jack fruit and woodapple. Bulletin of Central Food Technological Research Institute, 4. p. 287.

Jain, N. L. and Girdhari, Lal. (1957) Some studies in the utilization of jack fruit wastes as a source of pectin. Indian Journal of Horticulture, 14 (4).

Jaiswal, Sweta (2007) Mechanisms of Antibacterial Activity of the Fruit and the Bark Extracts of Dillenia Indica. [Student Project Report]

Jayaprakasha, G. K. and Negi, P. S. and Jena, B. S. (2006) Antioxidative and antimutagenic activities of the extracts from the rinds of Garcinia pedunculata. Innovative Food Science and Emerging Technologies, 7 (3). pp. 246-250.

Jayaprakasha, G. K. and Sakariah, K. K. (2000) Determination of (-) hydroxycitric acid in commercial samples of Garcinia cambogia extract by liquid chromatography with ultraviolet detection. Journal of Liquid Chromatography & Related Technologies, 23 (6). 915-923, 13 ref..

Jayaprakasha, G.K. and Sakariah, K.K. (2002) Determination of organic acids in leaves and rinds of Garcinia indica (Desr.) by LC. Journal of Pharmaceutical and Biomedical Analysis, 28. pp. 379-384.

Jayashree, G. V. (2012) Biochemical analysis of proteins in Sapodilla (Manilkarazapota) fruit. [Student Project Report] (Submitted)

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Priya Rani, O. (2009) Development of Nutritionally Enriched Dried Fruits (Apple and Pineapple) by Vacuum Impregnation and Dehydration. [Student Project Report]

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Priyanka, Gupta (2005) Fruit Bars: A Vehicle for Delivery Of Nutraceuticals (Protein Hydrolysates). Masters thesis, University of Mysore.

Priyanka, Rathi (2015) Fruits and vegetable waste (by-products) and their utilization in wheat based products. Masters thesis, University of Mysuru.

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Radha, M. (2017) Development of Nutritive Fruit Bars, Standardization and Evaluation of its Quality Characteristics. [Student Project Report] (Submitted)

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Rahul, Kanwar (2011) Recent Developments in Dehydration Techniques for Fruits and Vegetables. [Student Project Report] (Submitted)

Rai, Amit Kumar (2007) Nutritional and Therapeutic properties of Garcinia wine. [Student Project Report]

Rajani, G. (2008) Screening of peroxidases in various fruits and vegetable wastes and partial purification and characterization from one of the rich sources. [Student Project Report]

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Ram Saran, Chaurasiya and Sakhare, P. Z. and Bhaskar, N. and Umesh Hebbar, H. (2015) Efficacy of reverse micellar extracted fruit bromelain in meat tenderization. Journal of Food Science and Technology, 52 (6). pp. 3870-3880.

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Ramesh, Devadig and Sumitha, V.S. and Sunil, Nandihalli and Praveen, Biradar (2009) Analysis of Essential Minerals in Fruit Extracts Rich in Natural Pigment and Antioxidant Properties. [Student Project Report]

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Ramesh Yadav, A. and Rekha, M. N. and Chauhan, A. S. and Ramteke, R. S. (2004) Ready to Eat Snack from Fruits. Journal of Rural Technology, 1 (4). pp. 174-177.

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Ramteke, R. S. and Eipeson, W. E. and Singh, N. S. and Chikkaramu, Shri. and Patwardhan, M. V. (1984) Studies on the preparation of aroma concentrate from cashew apple (Anacardium occidentale). Journal of Food Science and Technology, 21 (4). 248-249, 10 ref..

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Rashmi, Awasthi (2014) Screening of peroxidases in various fruit and vegetable wastes and partial purification and characterization from one of the rich sources of peroxidase. [Student Project Report] (Submitted)

Rastogi, N. K. and Angersbach, A. and Niranjan, K. and Knorr, D. (2000) Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple. Journal of Food Science, 65 (5). pp. 838-841.

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Ravindra Babu, B. and Rastogi, N.K. and Raghavarao, K.S.M.S. (2008) Concentration and temperature polarization effects during osmotic membrane distillation. Journal of Membrane Science, 322. pp. 146-153.

Ravindra Babu, B. (2008) Aqueous Two Phase Extraction for Purification and Concentration of Biomolecules from Pineapple (Ananas comosus L. Merryl). PhD thesis, University of Mysore.

Rawat, Maj K.S. (2008) Effect of Freezing Techniques (cryogenic freezing and slow freezing) on the Physicochemical Characteristics of Frozen Ripe Jackfruit (Artocarpus heterophyllus Lam.) Segments. [Student Project Report]

Reghila, M. V. (2015) Internal browning in pineapple: Study of genes and enzymes. [Student Project Report] (Submitted)

Revathy, Baskaran and Dilshad, P. and Rajarathnam, S. (2016) Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS. Food Research International, 82. pp. 121-127.

Revathy, Baskaran and Ravi, Ramaswamy and Rajarathnam, S. (2016) Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar. Journal of Food Science, 81 (1). S182-S188.

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Rodriguez, R. and Agarwal, P. C. and Saha, N. K. (1971) Effect of maturity of safeda guavas on flavour preference. Indian Food Packer, 25 (1). pp. 13-20.

Rodriguez, R. and Agarwal, P. C. and Saha, N. K. (1971) Physico - chemical characteristics of apricot varieties of Kumaon region and their suitability for canning. Indian Food Packer, 25 (2). pp. 5-10.

Rodriguez, R. and Agarwal, P. C. and Saha, N. K. (1971) Physico-chemical changes during development of safeda guava fruit. Indian Food Packer, 25 (1). pp. 5-12.

Roumya Ranjan, Panda (2017) Effect of nutraceutical compounds on expression of hSULF-2 protein in breast cancer cell lines. [Student Project Report] (Submitted)

Ruchi, Harjpal (2014) Method Validation Study of Organochlorine and Organophosphorus Pesticides in Selected Fruits and Vegetables by Gas Chromatography. [Student Project Report] (Submitted)

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Salome Chamzin, Chamgha (2011) Utilization of wastermelon rind in the preparation of candy and pickle. Masters thesis, University of Mysore.

Salome Chamzin, Chamgha (2010) Salt and sugar preservation in processing of fruits and vegetables. Masters thesis, University of Mysore.

Samarth Vidyadhar, Dangre (2015) Applications of Ozone in Preservation of Fruits and Vegetables. Masters thesis, University of Mysuru.

Sandhya, Hegde (2009) Protease Activity during Storage of Pineapple and its effect on Pathogenesis(Ceratocystis Paradoxa). [Student Project Report]

Sandip Janardan, Mandlik (2011) Fruit development and maturity studies in Papaya (carica papaya L) by instrumentation techniques. Masters thesis, University of Mysore.

Sangeeta, Singh (2004) Antioxidant Property Of Fresh And Processed Products Of Sapota (Achras Sapota L.). [Student Project Report]

Sarada, R. and Joseph, R. (1993) Biochemical changes during anaerobic digestion of tomato processing waste. Process Biochemistry, 28 (7). 461-466, 11 ref..

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Sathish, H. S. (2001) Packaging of fresh fruits and vegetables: International practices. Packaging India, 34 (5). 61, 63-67.

Sathish, H. S. (2001) Real-time measurement of creep in fruits and vegetables using LVDT (Linear Variable Differential Transformer). Deutsche Lebensmittel Rundschau, 97 (6). 225-228, 5 ref..

Satish, Kumar (2013) Evaluation of bioactive properties of nonedible portion of Pomegranate (Punica granatum). [Student Project Report] (Submitted)

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Sayyed Ahammed, Thangal K.V. (2010) Effects of pretreatments on the Microbiological quality, Fruit quality and Storage life of Cashew Apple with nut (Anacardium occidantale L.) stored at low temperature. [Student Project Report]

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Semeer Babu, M.T. (2004) Effect Of Postharvest Treatments On The Shelf Life Extension And Control Of Pericarp Browning Of Litchi (Litchi Chinensis Sonn.) Fruit Under Modified Atmosphere Packaging and Low Temperature Storage. [Student Project Report]

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Shabir Hussain, Shah (2008) Comparative Analysis of Different Packaging Materials used in Retail Packaging for Fresh Produce. [Student Project Report]

Shah, Shabir Hussain (2007) Retail Packaging of Fresh Fruits and Vegetables. [Student Project Report]

Shashirekha, M. N. and Baskaran, V. and Jaganmohan Rao, L. and Vijayalakshmi, M. R. and Rajarathnam, S. (2008) Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology, 41 (2). pp. 236-243.

Shashirekha, M. N. and Mallikarjuna, S. E. and Rajarathnam, S. (2015) Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables. Critical Reviews in Food Science and Nutrition, 55. pp. 1324-1339.

Shashirekha, M. N. and Revathy, Baskaran and Jaganmohan Rao, L. (2007) Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology.

Shashirekha, M. N. and Shylaja, M. Dharmesh and Shivaleela, V. Bhimangouder and Mallikarjuna, S. E. and Rajarathnam, S. (2014) Health and Wellness Product from Mangosteen (Garcinia mangostana L.) Rind: Bioactive Potentials. International Journal of Biotechnology for Wellness Industries, 3. pp. 111-120.

Shenbaga Priya, P. (2005) Phenolics And Flavonoids In Pears: Influence Of Processing Conditions. [Student Project Report]

Shilpa, D. and Krishna Veni, N. (2011) Screening and Characterization of Peroxidase from Muskmelon. [Student Project Report] (Submitted)

Shilpa, R. and Theju, C. (2011) Waste Utilization of Pineapple Fruit-Enhancement of Economical Value of Waste. [Student Project Report]

Shilpi, Singh (2017) Validation of Modified QuEChERS Method and Screening of Selected Organochlorine Pesticides in Vegetables and Fruits Using GC-ECD. [Student Project Report] (Submitted)

Shivangi, Gandhi (2016) Study on phytonutrients in Pouteria campechiana fruit and effect of processing conditions on the phytochemicals. [Student Project Report] (Submitted)

Shivaraj, Kumar (2011) Influence of Pretreatments and Storage Quality on the Processed Products Quality of Guava (Psidium Guajava L.) Fruit. [Student Project Report]

Shobha, R. (2017) Extraction and Characterization of the Active Ingredients From Non-Edible Portion of pomogranate. [Student Project Report] (Submitted)

Shwetha, S. K. (2013) Extraction of Bioactive Compounds from Fruits and Vegetables. Masters thesis, University of Mysore.

Siddalingu, Shri. and Srinivasan, B. and Padival, R. A. and Ranganna, S. (1985) Determination of thermal process schedule for canned mango, papaya and guava pulps. Acta Alimentaria, 14 (4). 331-342, 17 ref..

Siddappa, G. S. (1954) Chemical and microbiological control in Indian fruit and vegetable preservation industry. Indian Food Packer, 8 (8). pp. 7-10.

Siddappa, G. S. (1956) Fruit and Vegetable Preservation. Annual Review of Biochemical and Allied Research in India, 25 (2).

Siddappa, G. S. (1959) Preparation of some useful preserved products from carambola (Averrhoa carambola). Indian Journal of Horticulture, 16 (1). pp. 47-48.

Siddappa, G. S. (1956) Present position of research and development work in fruit and vegetable preservation in India. Bulletin of Central Food Technological Research Institute, 5. pp. 355-359.

Siddappa, G. S. (1954) Preservation of Surplus Fruits and Vegetables by Simple Method. Indian Food Packer, 2 (8). pp. 7-9. ISSN 0019-4808

Siddappa, G. S. (1961) Processing of fruits and vegetables. Proceedings of the Symposium on Food Needs and Resources. pp. 145-151.

Siddappa, G. S. (1951) Utilization of jack fruit and orange. Indian Coffee, 15. pp. 130-132.

Siddappa, G. S. (1958) The polyphenols in bilwa preserve (Eagle marmelos). Food Science, 7. p. 186.

Siddappa, G. S. (1960) The present position of glass containers for the fruit and vegetable preservation industry in India. Food Science, 9. pp. 11-13.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of muskmelon with other fruits. Food Science, 7. pp. 114-115.

Siddappa, G. S. and Bhatia, B. S. (1960) Changes in tin and iron content of some Indian canned fruits and vegetables during storage. Indian Food Packer, 14 (1). pp. 8-13.

Siddappa, G. S. and Bhatia, B. S. (1956) Effect of canning on the beta-carotene content of mango, papaya and jackfruit. Journal of Scientific and Industrial Research, 15C. pp. 118-121.

Siddappa, G. S. and Bhatia, B. S. (1955) Preparation and uses of jack seed flour. Bulletin of the Central Food Technological Research Institute, 5. p. 3.

Siddappa, G. S. and Bhatia, B. S. (1952) Preparation of jelly from jack fruit rind. Bulletin of the Central Food Technological Research Institute, 2. pp. 70-72.

Siddappa, G. S. and Bhatia, B. S. (1954) Preservation of mangosteen. Bulletin of Central Food Technological Research Institute, 3. pp. 296-297.

Siddappa, G. S. and Bhatia, B. S. (1955) Supplementary effect of canned jack fruit with and without honey to the poor rice diet. Bulletin of Central Food Technological Research Institute, 4. pp. 256-257.

Siddappa, G. S. and Das, D. P. (1954) A photoelectric method for the rapid determination of moisture in biological materials. Current Science, 23. pp. 157-158.

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.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part I. Proximate, mineral and vitamin composition of some canned fruit and vegetable pulps and fruit custards. Food Science, 10 (2). pp. 29-36.

Siddappa, G. S. and Sastry, L. V. L. and Nair, K. G. (1965) Studies on preservation of avocado pulp. Research and Industry, 10. pp. 295-299.

Siddiq, M. and Lezzoni, A. and Khan, A. and Breen, P. and Sebolt, A. M. and Dolan, K. D. and Ravi, R. (2011) Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity. International Journal of Food Properties , 14 (2). pp. 471-480.

Sindhoora, S. (2011) Development of muskmelon and muskmelon blended beverage formulations in Glass and PET containers and its effect on the quality characteristics. [Student Project Report]

Singh, L. and Girdhari, Lal. and Sadasivan, T. S. and Jain, N. L. (1951) Some studies in the preservation of fruits and vegetables. Indian Journal of Agricultural Science, 21. pp. 137-153.

Singh, R. P. and Chidambara Murthy, K. N. and Jayaprakasha, G. K. (2002) Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in Vitro Models. Journal of Agricultural and Food Chemistry, 50 (1). pp. 81-86.

Sinjitha, S. Nambiar and VenuGopal, K. S. and Nandini, P. Shetty and Anu Appaiah, K. A. (2016) Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis. Journal of Food Science and Technology, 53 (5). pp. 2361-2371. ISSN 0022-1155

Sishna, K. (2011) Estimation Of Ceratocystis Paradoxa Biomass At Different Stages Of Stem End Rot Disease In Pineapple. [Student Project Report]

Siva Prasad, M. (2008) Characterization of bioactive and biochemical constituents in Spondias mangifera fruit. PhD thesis, University of Mysore.

Sivaprasad, M. and Policegoudra, R. S. and Swaroop Kumar, H. M. and Aradhya, S. M. (2011) Changes in the biochemical and bioactive constituents of Indian hog plum (Spondias mangiferaWilld.) fruit during ambient storage. Journal of Horticultural Science and Biotechnology, 86 (3). pp. 267-276.

Sivaprasad, M. and Policegoudra, R. S. and Swaroop Kumar, H. M. and Aradhya, S. M. (2011) Platelet aggregation inhibitory activity and radical scavenging activity of Spondias mangi/era Willd. South Asian Journal of Experimental BioIogy, 1 (1). pp. 25-30.

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Sougaijam Surendro, Singh (2009) By‐Products of Fruits Processing Zerowaste. Masters thesis, University of Mysore.

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