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Items where Subject is "600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery"

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Number of items at this level: 146.

A

Ahmed, S. Y. and Ghildyal, N. P. and Kunhi, A. A. M. and Lonsane, B. K. (1983) Confectioner's syrup from tapioca processing waste. Starch/Staerke, 35 (12). 430-432, 6 ref..

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Microwave assisted synthesis and characterization of Sago starch-g-acrylamide. Starch/Starke , 63. pp. 740-745.

Akhilesh, V. Singh and Lila, K. Nath and Manisha, Guha (2011) Synthesis and characterization of highly acetylated sago starch. Starch/Starke , . pp. 1-5.

Anupama, D. and Bhat, K.K. and Sapna, V.K. (2002) Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36. pp. 183-191.

Aparna, A. R. and Rajalakshmi, D. (1999) Honey - its characteristics, sensory aspects, and applications. Food Reviews International, 15 (4). 455-471, 60 ref..

Archana, Haridas (2017) Studies on Chocolate Coated Cardamom Seeds. [Student Project Report] (Submitted)

Arushi, Gambhir (2016) Effect of Addition of Green Tea Extract on the Quality of Chocolates. [Student Project Report] (Submitted)

Athira Mohanan, Jayasree (2016) Development of Dessert from Dates. [Student Project Report] (Submitted)

Azizi, M. H. and Venkateswara Rao, G. (2005) Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19 (4). pp. 739-743.

B

Balasubrahmanyam, N. and Indiramma , A. R. and Anandaswamy, B. (1979) Packaging requirements for sugar confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 112-115.

Baldev, Raj and Annadurai, V. and Somashekar, R. (2001) Structure–property relation in low-density polyethylene–starch immiscible blends. European Polymer Journal, 37 (5). 943-948 .

Barhate, R. S. and Subramanian, R. and Nandini, K. E. and Umesh Hebbar, H. (2003) Processing of honey using polymeric microfiltration and ultrafiltration membranes. Journal of Food Engineering, 60 (1). pp. 49-54.

Basavaraj, Madhusudhan and Tharanathan, R. N. (1996) Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions. Carbohydrate Polymers, 29 (1). 41-44, 17 ref..

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..

Baskaran, V. and Narasimhamurthy, K and Nagendra, R and Lokesh, B. R. (1999) Safety evaluation of lactulose syrup in rats. Journal of Food Science and Technology, 36 (4). 355-357, 26 ref.. ISSN 0022-1155

Bharath Kumar, Thota (2004) Biotechnological Production of Natural Non-Nutritive Sweeteners. Masters thesis, University of Mysore.

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. and Subrahmanyan, V. and Srinivasan, M. (1955) Some aspects of the composition, nutritive value and medicinal properties of honey. Journal of Scientific and Industrial Research, 14A. pp. 73-79.

Bhattacharya, K. R. (1979) Starch and its derivatives: Their properties and food uses. Proceedings of the symposium on the Status and Prospects of the Confectionery Industry in India, AFS. pp. 42-55.

C

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

Chetana, R. (2004) Studies on the use of Sucrose Alternatives in Traditional Sweetmeats. PhD thesis, University of Mysore.

Chetana, R. and Krishnamurthy, S. and Yella Reddy, S. (2004) Rheological behavior of syrups containing sugar substitutes. European Food Research and Technology, 218. pp. 345-348.

Chetana, R. and Yella Reddy, S. and Negi, P. S. (2013) Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder. Food and Nutrition Sciences, 4. pp. 276-281.

Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.

Clement Adebooye, Odunayo and Singh, Vasudeva (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp). Innovative Food Science and Emerging Technologies, 9 (1). pp. 92-100.

D

D'Souza, S. and Date, W. B. (1959) An improved titration vessel for iodometric estimation of reducing sugars. Current Science, 28. p. 202.

Das, D. P. and Parekh, C. M. and Siddappa, G. S. and Tandon, G. L. (1956) Utilization of two orange-flesh varieties of sweet potatoes for canning, dehydration and preparation of 'halwa'. Bulletin of Central Food Technological Research Institute, 5. pp. 187-188.

Dattatreya, B. S. and Usha, D. V. and Susheelamma, N. S. and Bhat, K. K. (2003) Aspartame: Studies on UV spectral characteristics. International Journal of Food Science and Technology, 38 (7). pp. 767-775.

Devipriya, E.S. (2017) Development of Ginger Coconut Toffee from fresh ginger. [Student Project Report] (Submitted)

Dhanalakshmi, K. and Suvendu, Bhattacharya (2012) Flow and Functional Characterization of Cornstarch Powder in the Presence of Water and Pregelatinized Starch. Journal of Food Process Engineering, 35. pp. 887-897.

Dhanalakshmi, K. and Suvendu, Bhattacharya (2011) Compaction agglomeration of corn starch in presence of different binders. Journal of Food Engineering, 104. pp. 348-355.

F

Flavy Sylvia, E. (2012) Resistant starch degrading enzyme from Bifidogenic bacteria. [Student Project Report] (Submitted)

Full, N. A. and Yella Reddy, S. and Dimick, P. S. and Ziegler, G. R. (1996) Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5). pp. 1068-1072.

G

Ghildyal, N. P. and Jaleel, S. A. and Kunhi, A. A. M. and Rehana, Fasiha (1986) Utilization of potato biomass for the production of confectioner's syrup. Indian Food Industry, 5 (2). pp. 81-84.

Ghildyal, N. P. and Ramakrishna, M. and Lonsane, B. K. (1989) Comparative economics of the production of high fructose syrup from cassava chips and cassava starch. Starch/Staerke, 41 (2). pp. 64-68. ISSN 0038-9056

Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91.

H

Hariprasad, P. and Vipin, A. V. and Karuna, S. and Raksha, R. K. and Venkateswaran, G. (2015) Natural aflatoxin uptake by sugarcane (Saccharum officinaurum L.) and its persistence in jaggery. Environmental Science and Pollution Research, 22. pp. 6246-6253.

Harish Nayaka, M. A. and Sathisha, U. V. and Manohar, M. P. and Chandrashekar, K. B. and Shylaja, M. Dharmesh (2009) Cytoprotective and antioxidant activity studies of jaggery sugar. Food Chemistry, 115 (1). pp. 113-118. ISSN 0308-8146

J

Jagadish Babu, S.V. (2004) Nutraceutical Enriched Chikki. [Student Project Report]

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. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.

Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..

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

Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

Jitender, Jangir (2017) Optimization and standardization of mead production from unifloral and multifloral honey. [Student Project Report] (Submitted)

Johar, D. S. (1951) Micro-organisms in Indian sugars. Indian Journal of Horticulture, 8 (2). pp. 19-21.

Joseph, R. and Shanthamma, M. S. and Sreenivasa Murthy, V. (1977) Isolation of Streptomyces having high glucose-isomerase activity and assessment of their efficiency in the production of fructose syrups. Journal of Food Science and Technology, India, 14 (2). 73-77, 21 ref..

June Odelia, Swer and Yella Reddy, S. (2008) Effect of sucrose mono-ester on rheology of chocolate. Journal of Food Science and Technology, 45 (5). pp. 447-449.

Jyotsna, K. (2009) Amla Based Nutra Cereal Bar. [Student Project Report]

K

Kapur, O. P. (1979) The role of the Prevention of Food Adulteration Act, 1954 and Rules, and of food laws, in confectionery industry. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 123-125.

Kavyashree, K.V. (2009) Sugar Confections Based on Amla. [Student Project Report]

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee. Food Science, 12. pp. 221-223.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. II. Physico - chemical change in mango toffees during storage. Food Science, 12. pp. 223-227.

Khamrunissa, Begum and Vanitha Reddy, P. and Leelaja, B. C. and Rajashekar, Y. and Rajendran, S. (2007) Studies on insect infestation in chocolates. Journal of Stored Products Research, 43 (2). pp. 118-122.

Krishnarau, L. and Hoseney, R. C. (1994) Acid-hydrolyzed starch tailings effects on cookie spread. Journal of Food Science, 59 (6). 1255-1257, 1270, 18 ref..

Kuppuswamy, S. and McBean, D. M. (1957) Effect of coating with starch and starch fractions on storage of dehydrated carrot. Food Technology, 11. pp. 262-265.

L

Lakshmi, T. S. and Nandi, P. K. (1976) Hydrophobic interaction in sugar solutions: Results from gel interaction study. Journal of Chromatography, 116. pp. 177-179.

Lewis, Y. S. (1979) Colours and flavours for confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 61-63.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1956) Acids and sugars in Eugenia jambolana. Journal of Scientific and Industrial Research, 15C. pp. 280-281.

Lulla, B. S. and Johar, D. S. (1955) Chromatographic analysis of sugars in banana. Current Science, 24. pp. 92-93.

M

Madhava Naidu, M. and Faiza, S. and Sai Surekha, R. and Ravi, R. (2012) Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch. Food Science and Biotechnology, 21 (3). 747-752 .

Madhava Naidu, M. and Sheema, Faiza and Ravi, Ramaswamy and Manisha, Guha and Srinivas, Pullabhatla (2011) Physico-chemical and functional properties of starch isolated from ginger spent. Starch/Starke. pp. 1-9.

Madhavi Shekharam, K. and Venkataraman, L. V. and Salimath, P. V. (1987) Carbohydrate composition and characterization of two unusual sugars from the blue green alga, Spirulina platensis. Phytochemistry, 26 (8). 2267-2269, 24 ref..

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..

Mahanta, C. L. and Bhattacharya, K. R. (1989) Thermal degradation of starch in parboiled rice. Starch/Staerke, 41 (3). pp. 91-94. ISSN 0038-9056

Manjunath, M. N. and Sattigeri, V. D. and Krishnamurthy, M. N. (2002) Chewing gum and bubble gum - history, production, uses and regulatory aspects. Indian Food Industry, 21 (5). pp. 41-43.

Manjunath, M. N. and Tharanathan, R. N. (2000) A comparative study of the determination of glucose in honey. Journal of Food Science and Technology, 37 (1). pp. 48-50.

Manzar Hossain, Md. (2011) Studies on preparation of liquid jaggery from sugarcane. Masters thesis, University of Mysore.

Maya, Prakash and Ravi, R. and Anupama, D. and Bhat, K. K. (2004) Sensory profiling and positioning of Jilebi samples by multivariate analysis. Journal of Food Quality, 27 (6). pp. 418-427.

Md Manzar, Hossain (2010) Preparation of Liquid Sweetener and its Applications. Masters thesis, University of Mysore.

Mohan, B. H. and Malleshi, N. G. (2006) Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, 223 (3). 355-361 ; 28 ref..

Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. and Lahiry, N. L. (1962) Fish protein enriched corn starch. Research and Industry, 7. pp. 307-308.

Ms., Akshitha (2010) Sensory Profiling and Positioning of Market Samples of Chocolates. [Student Project Report]

N

Nagendra, R and Venkat Rao, S (1992) Effect of Incorporation of Lactulose in Infant Formulas on the Intestinal Bifidobacterial Flora in Rats. International Journal of Food Sciences and Nutrition, 43 (3). 169-173, 13 ref..

Nagendra, R. and Venkat Rao, S. (1992) An improved colorimetric method for the estimation of lactulose in lactose-lactulose mixtures. Food Chemistry, 43 (5). 399-402, 7 ref..

Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.

Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.

Narsing Rao, Saroja and Tharanathan, R. N. (2000) In vitro amylolytic degradation of natural and graft copolymerised cassava and potato starches. European Food Research and Technology, 211. pp. 411-414.

Nasir, Nusrath and Narayanaswamy, M. and Sandhu, J. S. and Nagaraja, K. V. (1987) Lactose content - a factor to distinguish channa [chhana] and khoa based sweets. Journal of Food Science and Technology, 24 (3). pp. 145-146.

Nirmala, M. and Muralikrishna, G. (2002) Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases. European Food Research and Technology, 215 (4). 327-333, 29 ref..

Nirmala, M. and Muralikrishna, G. (2003) In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases. Carbohydrate Polymers, 52 (3). pp. 275-283.

P

Patel, B. K. and Suvendu, Bhattacharya. (2002) Coating with honey: a study with model solids. Journal of Food Process Engineering, 25 (3). 225-232, 14 ref..

Policegoudra, R.S. and Aradhya, S. M. (2008) Structure and biochemical properties of starch from an unconventional source—Mango ginger (Curcuma amada Roxb.) rhizome. Food Hydrocolloids, 22 (4). pp. 513-519.

Prakash, M. Halami (2008) Production of polyhydroxyalkanoate from starch by the native isolate Bacillus cereus CFR06. World Journal of Microbiology and Biotechnology, 24. pp. 805-812.

Preeti, Mishra (2014) Development of LC-MS/MS Method for Analysis of Antibiotics Using Ionic Liquid/Salt Aqueous Two Phase System. [Student Project Report] (Submitted)

R

Rachitha, Diwakar (2006) Nutraceuticals Enriched Candies. [Student Project Report]

Raghunatha Rao, Y. K. (1952) Manufacture of glucose from tapioca starch. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 278-279.

Raghuram, A.S. (2005) Replacement of Sugar with Artificial Sweeteners In Soft Dough Biscuit Formulation. Masters thesis, University of Mysore.

Rajalakshmi, G. (2015) Extraction of Starch from Zingiber Zerumbet and its Food Application. [Student Project Report] (Submitted)

Rajalakshmi, G. (2014) New Starches from Under Utilized Plants for Food Applications. Masters thesis, University of Mysuru.

Ramesh, H. P. and Viswanatha, S. and Tharanathan, R. N. (2004) Safety evaluation of formulations containing carboxymethyl derivatives of starch and chitosan in albino rats. Carbohydrate Polymers, 58 (4). pp. 435-441.

Ramesh, M. and Ali, S. Z. and Bhattacharya, K. R. (1999) Starch components in hot-water soluble and insoluble fractions of rice flour. Starch/Staerke, 51 (8-9). pp. 308-310.

Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1956) Free amino acids and sugars in some food materials. Journal of Scientific and Industrial Research, 15C. pp. 39-44.

Rao, N. M. and Rao, M. M. (1972) Effect of non-enzymatic browning on the nutritive value of casein-sugar complexes. Journal of Food Science and Technology (Mysore), 9 (2). 66-68, 15 ref..

Ravichandran, P. and Kumar, K. R. (2001) Relationship between moisture sorption and texture characteristics of sugar confectionery. Indian Food Packer, 55 (3). pp. 62-66.

Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted)

Rutuja Sudhir, Atrey (2017) Detection of level of adulteration in groundnut oil with refined palm olein oil And Evaluation of fats in chocolates. [Student Project Report] (Submitted)

S

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of Sugars on the Rheological Characteristics of Biscuit Dough and Quality of Biscuits. Journal of the Science of Food and Agriculture, 75. pp. 383-390.

Sakina, Khatoon and Sreerama, Y.N. and Raghavendra, D. and Suvendu, Bhattacharya (2009) Properties of enzyme modified corn, rice and tapioca starches. Food Research International, 42. pp. 1426-1433.

Salunkhe, S. B. (2014) Resistant Starch: Sources, Application, Digestion and Health Aspects. Masters thesis, University of Mysuru.

Samarth Vidyadhar, Dangre (2016) Effect of purification steps on crystallization of Palmyra palm (Borassus flabellifer) sugar. [Student Project Report] (Submitted)

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Microscopy of rice starch granules during cooking. Starch/Staerke, 47 (9). 334-337, 13 ref..

Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2005) Fructooligosaccharide production using fructosyl transferase obtained from recycling culture of Aspergillus oryzae CFR 202. Process Biochemistry, 40 (3-4). pp. 1085-1088.

Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2005) Maximization of fructooligosaccharide production by two stage continuous process and its scale up. Journal of Food Engineering, 68 (1). pp. 57-64.

Sarojini Dastur, K. and Lalitha, S. (1979) Chikki: Nutritious snacks for Balwadis. Proceedings of the Symposium on Status and Prospects of the Confectionery Industry in India, CFTRI,, 95.

Sathiya Mala, K. and Prabhakara Rao, P.G. and Narsing Rao, G. and Sathyanarayana, A. (2015) Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts. Indian Journal of Traditional Knowledge, 14 (1). pp. 118-123.

Savitri, A. and Chandrashekar, A. and Desikachar, H.S.R. (1987) In vitro digestibility of starch from native and germinated pigeon pea (Cajanus cajan L.). Starch/Staerke, 39 (8). pp. 266-270.

Shamala, T. R. and Shri Jyothi, Y. P. and Saibaba, P. (2002) Antibacterial effect of honey on the in vitro and in vivo growth of Escherichia coli. World Journal of Microbiology and Biotechnology, 18 (9). 863-865 ; 6 ref..

Shamala, T.R. and Sreekantiah, K.R. (1986) Saccharification of tapioca starch residue with a multienzyme preparation of Aspergillus ustus. Starch/Staerke, 38 (12). pp. 428-432.

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 Kerawala, D. N. (1963) Studies on fruit toffees. III. Effect of incorporation of antioxidant on the development of rancidity and stability of carotene in mango toffee. Food Science, 12. pp. 228-232.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. IV. Packaging requirements of mango toffee in relation to moisture equilibrium. Food Science, 12. pp. 233-235.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. V. Effect of incorporation of fungistatic agents on the storage behaviour of mango toffee. Food Science, 12. pp. 235-238.

Silanere, L. Mangala and Tharanathan, R. N. (1999) Structural studies of resistant starch derived from processed(autoclaved) rice. European Food Research and Technology, 209. pp. 38-42.

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 Ali, S. Z. and Somashekar, R. and Mukherjee, P. S. (2006) Nature of crystallinity in native and acid modified starches. International Journal of Food Properties, 9 (4). pp. 845-854.

Singh, V. and Zakiuddin Ali, S. (1987) Estimation of phosphorus in native and modified starches. Improvement in the molybdovanadophosphoric acid method. Starch/Staerke, 39 (8). pp. 277-279.

Singh, V. and Ali, S. Z. (2000) Acid degradation of starch. The effect of acid and starch type. Carbohydrate Polymers, 41 (2). 191-195, 14 ref..

Somashekarappa, H. and Somashekar, R. and Vasudeva , Singh and Ali, S. Z. (1999) Microcrystalline parameters in native and acid-modified starches. Bulletin of Material Science, 22 (4). p. 805.

Sonali, Dash (2017) Development Of RTS Flavoured Beverage from Palm Jaggery. [Student Project Report] (Submitted)

Sreekantiah, K. R. (1979) Utilisation of microbial enzymes for the manufacture of sweeteners required in the confectionery industries. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 66-72.

Sreenivasa Murthy, V. (1979) Microbiological quality control in confectionery products. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 131-133.

Srikanta, S. and Jaleel, S. A. and Kunhi, A. A. M. and Rehana, F. and Ghildyal, N. P. and Lonsane, B. K. and Karanth, N. G. (1989) Downstream processing of the hydrolysate from cassava fibrous waste in the production of confectioner's syrup. Starch/Staerke, 41 (5). 196-200 ; 18 ref..

Sriram, Padmanabhan and Ramakrishna, M. (1993) Methods for Estimation of Starch: A Critical Appraisal. Journal of Food Science and Technology (India), 30 (5). pp. 313-320.

Subrahmanyan, V. (1961) Some thoughts on sugar and associated products. Sharkara, 4 (3). pp. 120-129.

Subrahmanyan, V. and Girdhari, Lal. and Bhatia, D. S. and Jain, N. L. and Bains, G. S. and Srinath, K. V. and Anandaswamy, B. and Krishna, B. H. and Lakshminarayana, S. K. (1957) Studies on banana pseudostem starch: Production, yield, physico-chemical properties and uses. Journal of the Science of Food and Agriculture, 5. pp. 253-261.

Subrahmanyan, V. and Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. (1956) Recovery of starch from tapioca 'fibre'. Bulletin of Central Food Technological Research Institute, 4. pp. 80-81.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1959) Sago. Science and Culture, 25. pp. 343-348.

Subrahmanyan, V. and Rama Rao, G. and Narayana Rao, M. and Swaminathan, M. (1956) Variations in the chemical compositon of sago prepared commercially out of tapioca starch and proposed specifications for the product. Bulletin of Central Food Technological Research Institute, 4. pp. 77-81.

Subramanian, R. and Hebbar, H. U. and Rastogi, N. K. (2007) Processing of honey: a review. International Journal of Food Properties, 10 (1). 127-143 ; 42 ref..

Sur, B. K. and Kale, G. T. (1954) Food industries associations in India. IV. Sugar Industry. Bulletin of Central Food Technological Research Institute, 3 (4). pp. 90-93.

Suresh Babu, C. V. and Dubey, A. K. and Kini, R. and Umesh Kumar, S. and Karanth, N. G. (1999) Separation and direct detection of raw and gelatinized starch hydrolyzing activities of glucoamylase on isoelectric focusing gels. Electrophoresis, 20 (3). pp. 483-485. ISSN 0173-0835

Swati, Sarabhai and Prabhasankar, P. (2015) Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT - Food Science and Technology, 63 (2). pp. 1301-1308.

T

Tharanathan, R. N. (2005) Starch - value addition by modification. Critical Reviews in Food Science and Nutrition, 45 (5). 371-384 ; many ref..

Tharanathan, M. and Tharanathan, R. N. (2001) Resistant starch in wheat-based products: isolation and characterisation. Journal of Cereal Science, 34 (1). 73-84 ; 36 ref..

Tharanathan, R. N. (1995) Starch: The polysaccharide of high abundance and usefulness. Journal of Scientific and Industrial Research, 54 (8). pp. 452-458.

U

Umesh Hebbar, H. and Nandini, K. E. and Lakshmi, M. C. and Subramanian, R. (2003) Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9 (1). pp. 49-53.

Umesh Hebbar, H. and Rastogi, N. K. and Subramanian, R. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties. pp. 804-819.

V

Varma, R. and Baliga, B. A. and Jogdand, V. V. and Karanth, N. G. K. (1999) On-line monitoring of ethanol: in relation to the rate of carbon dioxide evolved. Biotechnology Techniques, 13. pp. 363-364.

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Y

Yella Reddy, S. and Full, N. A. and Dimick, P. S. and Ziegler, G. R. (1996) Tempering method for chocolate containing milk-fat fractions. Journal of the American Oil Chemists' Society, 73 (6). pp. 723-727. ISSN 0003-021X

This list was generated on Fri Nov 24 12:33:20 2017 IST.