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Items where Subject is "600 Technology > 08 Food technology > 26 Bakery products"

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Number of items at this level: 325.

A

Ajila, C. M. and Aalami, M. and Leelavathi, K. and Prasada Rao, U. J. S. (2010) Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science and Emerging Technologies, 11 (1). 219-224 .

Aalami, M. and Leelavathi, K. (2008) Effect of Microbial Transglutaminase on Spaghetti Quality. Journal of Food Science, 73 (5). C306-C312.

Aathira, P. (2015) Effect of Pumpkin Flour Incorporation on the Quality Of Muffins. [Student Project Report] (Submitted)

Abhinav, Sharma (2009) Application of Microwave Baking for Bakery Products. Masters thesis, University of Mysore.

Abhinav, Sharma (2010) Effect of Microwave Baking on Biscuit Quality. [Student Project Report]

Aboli, Dhole (2006) Effect Of Different Additives On Bun Quality. [Student Project Report]

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)

Ajila, C. M. and Leelavathi, K. and Prasada Rao, U.J.S. (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48. pp. 319-326.

Amrutha Kala, A. L. (2014) Studies on saturated and trans fatty acids composition of few commercial brands of biscuits sold in Indian market. Journal of Food Science and Technology, 51 (11). pp. 3520-3526. ISSN 0022-1155

Ananya , Das (2012) Development of low / no trans fat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)

Anil Paul, S.K. (2011) Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics. [Student Project Report]

Anishaparvin, A. and Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science, 75 (9). E605-E611.

Anjida Nausheen, A.P. (2009) Influence of Different Protein Sources on Processing of Pasta. [Student Project Report]

Anuja Dev, M.V. (2015) Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread. [Student Project Report] (Submitted)

Anuradha, K. and Madhava Naidu, M. and Sai Manohar, R. and Indiramma, A. R. (2010) Effect of vanilla extract on radical scavenging activity in biscuits. Flavour and Fragrance Journal.

Anuradha, K. (2008) Studies on the Preparation of Natural Vanilla Flavoured Biscuits. [Student Project Report]

Archana, J. and Madhumitha, S. and Valiammai, A. (2009) Influence of Blackgram Flour on Pasta Processing. [Student Project Report]

Ashutosh, Bhupendra Tank (2011) An investigation of fully and partially loaded buns during baking process in a Pilot Scale Electrical Heating Oven using computational fluid dynamics. Masters thesis, University of Mysore.

Ashwini, A. and Jyotsna, R. and Indrani, D. (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23 (3). pp. 700-707. ISSN 0268-005X

Ashwini, A. (2006) Use of Hydrocolloids in Flat Breads and Bakery Products. [Student Project Report]

Ashwini, K. Umashankar and Jyotsna, Rajiv and Prabhasankar, P. (2016) Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Journal of Food Science and Technology, 53 (1). pp. 531-540. ISSN 0022-1155

Asna, Urooj and Vinutha, S. R. and Shashikala, P. and Leelavathy, K. and Haridas Rao, P. (1998) Effect of Barley incorporation in Bread on its Quality and Glycemic responses in Diabetics. International Journal of Food Sciences and Nutrition, 49 (4). pp. 265-270.

Azizi, M. H. and Rao, G. V. (2004) Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities. Journal of Texture Studies, 35. pp. 75-91.

Azizi, M. H. and Rao, G. V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27. pp. 320-336. ISSN 1040-8398

Azizi, M. H. and Venkateswara Rao, G. (2004) Effect of surfactant gels on dough rheological characteristics and quality of bread. Critical Reviews in Food Science and Nutrition, 44 (7/8). pp. 545-552.

B

Bains, G. S. and Bhatia, D. S. (1953) Manufacture of biscuits. Bulletin of Central Food Technological Research Institute, 2. pp. 102-106.

Bains, G. S. and Irvine, G. N. (1965) The quality of Canadian Amber durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality. Journal of Science of Food and Agriculture, 16. pp. 233-240.

Bains, G. S. and Venkat Rao, S. and Bhatia, D. S. and Subramanyan, V. (1964) Effect of lysine and milk protein supplements on the protein efficiency ratio of wheat macaroni. British Journal of Nutrition, 18. pp. 241-244.

Bains, G. S. (1968) Flour Milling and Baking Industry in India. Journal of Food Science and Technology, 5 (4). pp. 211-212.

Bajaj, Shivani and Asna, Urooj and Prabhasankar, P. (2006) Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits. International Journal of Food Properties, 9. pp. 691-700. ISSN 1094-2912

Behera, S. and Indumathi, K. and Mahadevamma, S. and Sudha, M. L. (2013) Oil cakes – a by-product of agriculture industry as a fortificant in bakery products. International Journal of Food Sciences and Nutrition, 64 (7). pp. 806-814. ISSN 0963-7486

Benazir, I. (2011) Influence of Tapioca Starch on Pasta Processing. [Student Project Report]

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180. pp. 124-132.

Bhatia, D. S. (1961) Macaroni and related products. Reviews in Food Technology, 3. pp. 91-108.

Bhatia, D. S. and Kapur, N. S. and Narayanan, K. M. (1960) Keeping quality of biscuits fortified with proteins and vitamins. Food Science, 9. pp. 280-281.

Bheema Rao, Nanditha and Jena, B. S. and Prabhasankar, P. (2009) Influence of natural antioxidants and their carry-through property in biscuit processing. Journal of Science of Food and Agriculture, 89. pp. 288-298.

C

Chaitali, Sen Gupta (2012) Development Of Nutritious Pizza Base. [Student Project Report] (Submitted)

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

Chaitali, Sen Gupta and Mr., Milind and Jeyarani, T. and Jyotsna, R. (2015) Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base. Journal of Food Science and Technology, 52 (5). pp. 2926-2933.

ChandraShekara, S. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the consistency of biscuit doughs using `Research' water absorption meter. Journal of Food Science and Technology, 23 (4). pp. 208-212.

ChandraShekara, S. and Shurpalekar, S. R. (1984) On the quality of bread containing differently processed potato. Journal of Food Science and Technology, 21 (5). 324-326, 9 ref..

Chandrasekhara, S. and Shurpalekar, S. R. (1984) On the use of potato and cassava flours in soft dough biscuits. Journal of Food Science and Technology, 21 (4). 239-241, 5 ref..

Chandrashekhara, M. R. and Soma Korula, S. and Indiramma, K. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Nutritive value of a high protein biscuit-like product containing groundnut protein isolate and casein and fortified with calcium salts and vitamins. Food Science, 11. pp. 27-31.

Chhanwal, N. and Anandharamakrishnan, C. (2014) Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness During Bread-Baking Process. Journal of Texture Studies, 45. pp. 462-476.

Chhanwal, N. and Ezhilarasi, P. N. and Indrani, D. and Anandharamakrishnan, C. (2015) Influence of electrical and hybrid heating on bread quality during baking. Journal of Food Science and Technology, 52 (7). pp. 4467-4474. ISSN 0021-8561

Chhanwal, N. and Tank , A. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2012) Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. Food and Bioprocess Technology, 5. pp. 1157-1172.

Chinachoti, Pavinee and Vodovotz, Yael (2001) Bread Staling. CRC Press, Florida.

Chithra, K. (2016) Development of fruit based pasta utilizing pomelo peel. [Student Project Report] (Submitted)

Crassina, A. Shimray and Sheetal, Gupta and Venkateswara Rao, G. (2012) Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits. International Journal of Food Science and Technology, 47. pp. 2413-2420.

D

Dachana, K.B. and Jyotsna, Rajiv and Indrani, D. and Jamuna, Prakash (2010) Effect Of Dried Moringa (Moringa Oleifera Lam) Leaves On Rheological, Microstructural, Nutritional, Textural And Organoleptic Characteristics Of Cookies. Journal of Food Quality, 33. pp. 660-677.

Dasappa, Indrani. and Venkateswara Rao, G. (2003) Influence of surfactants on rheological characteristics of dough and quality of parotta. International Journal of Food Science and Technology, 38 (1). pp. 47-54.

Deeptanshu, Srivastava. and Jyotsna, R. and Dr., Mahadevamma and Madhava Naidu, M. (2012) Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins. Food and Nutrition Sciences, 3. pp. 1473-1479.

Deeptanshu, Srivastava (2010) Fenugreek Seed Husk: A Novel Product and its use in the Development of High Fibre Muffins. [Student Project Report]

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [Student Project Report]

Dhiraj, B. (2010) A Comparative Study on Influence of Different Wheat Milled Products on Pasta Processing - A biochemical approach. [Student Project Report]

Dr., Nasirullah and Marry, S. R. J. and Shariff, R. (2013) Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products. Grasas y Aceites, 64 (1). pp. 36-40.

Drisya, C. R. and Swetha, B. G. and Velu, V. and Indrani, D. and Singh, R. P. (2015) Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies. Journal of Food Science and Technology, 52 (1). pp. 500-506. ISSN 0022-1155

E

Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.

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

Farheen, Dhinda and Jyothi Lakshmi, A. and Jamuna, Prakash and Indrani, D. (2012) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread. Food and Bioprocess Technology, 5. pp. 2998-3006.

Femis, Sayeed (2011) Studies on High Fiber Sugar Free Fenugreek Biscuits. [Student Project Report]

Fuad, Tina (2007) Recent Developments in Wheat based Extruded Products. [Student Project Report]

G

Gawali Sandeep, Baliram (2011) Recent Developments on Modified/Newer Bakery Ingredients. [Student Project Report] (Submitted)

Gayatri, Bahal and Sudha, M. L. and Ramasarma, P. R. (2013) Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality. International Journal of Food Properties, 16. pp. 1730-1739. ISSN 1094-2912

Gayatri, Bahal (2009) Effect of Oxidative Enzymes of Wheat Germ on the Biochemical and Rheological Characteristics of Bakery Products. [Student Project Report]

Gupta, T. R. (2001) Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous oven. Journal of Food Engineering, 47 (4). 313-319, 9 ref..

Gupta, T. R. (1993) Thermal conductivity of Indian unleavened flat bread (Chapati) at various stages of baking. Journal of Food Process Engineering, 16 (3). 227-235, 14 ref..

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. (2009) Design and Development of Chapati Presser with an Extruder for Preparing Muruku. [Student Project Report]

H

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1983) Comparative studies on atta (whole wheat flour) and resultant atta, a by-product of roller flour milling industry. Journal of Food Science and Technology, 20 (1). 5-8, 7 ref..

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

Harish Kumar, Mishra (2016) Application of Cardamom Spent Residue in Bakery Product. [Student Project Report] (Submitted)

Hridya, Raveendranath (2010) Pasta quality characteristics as influenced by maize flour and additives. [Student Project Report]

I

Indrani, D. and Venkateswara Rao, G. (2006) Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Studies, 37 (3). pp. 315-338.

Indrani, D. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2015) Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram. Journal of Food Science and Technology, 52 (1). pp. 415-422. ISSN 0022-1155

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40 (10). pp. 1254-1260.

Indrani, D. and Sai Manohar, R. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering, 78 (4). pp. 1202-1206.

Indrani, D. and Savithri, G.D. and Venkateswara Rao, G. (1992) Effect of Onion Extract on the Rheological and Bread Making Characteristics of Wheat Flour. Journal of Food Science and Technology, 29 (3). pp. 150-152.

Indrani, D. and Sudha, M.L. and Jyotsna, Rajiv and Venkateswara Rao, G. (2004) Improvements in The Productivity and Products of Rural Bakeries. Journal of Rural Technology, 1 (4). pp. 182-187.

Indrani, D. and Suresh, D.Sakhare and Mr., Milind and Aashitosh, A. Inamdar (2015) Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). Journal of Food Science and Technology, 52 (8). pp. 5264-5270. ISSN 0022-1155

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Improvers on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 357-359.

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Ingredients on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 360-363.

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Milling Methods on the Chemical, Rheological and Bread Making Characteristics of Whole Wheat Flour. Journal of Food Science and Technology, 29 (4). pp. 218-220.

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Processing Methods on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (5). pp. 293-295.

Indrani, D. and Venkateswara Rao, G. (2008) Functions of Ingredients in the Baking of Sweet Goods. CRC Press, New York. ISBN 978‑1‑4200‑5274‑9

Indrani, D. and Venkateswara Rao, G. (1992) Influence of Additives on the Rheological and Bread Making Characteristics of Differently Milled Whole Wheat Flours. Journal of Food Science and Technology, 29 (5). pp. 296-298.

Indrani, D. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure And Quality of Parotta – An Indian Flat Bread. Journal of Texture Studies, 41. pp. 208-223.

Indrani, D. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics. Journal of Texture Studies, 41. pp. 302-319.

J

Jacob, Jissy and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79. pp. 299-305.

Jai Sheela Marry, S.R. (2009) Safety and Nutritional Evaluation of Bakery Products with Special Reference to Fats used for their Preparation. [Student Project Report]

Jeffi, C. (2013) Studies on Influence of Modified Flours in Bakery Products. [Student Project Report] (Submitted)

Jissy, Jacob. and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79 (1). pp. 299-305.

Jyothsna Rao, S. and Prasad, M.S. and Venkateswara Rao, G. (1993) Effect of Xanthan Gum on the Quality of Bread. Journal of Food Science and Technology (India), 30 (4). pp. 265-268.

Jyotsna, R. and Indrani, D. and Prabhasankar, P. and Venkateswara Rao, G. (2012) Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49 (5). pp. 587-593. ISSN 0022-1155

Jyotsna, R. and Mr., Milind and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2015) Roller milled black gram (Phaseolus mungo ) semolina and its influence on the quality characteristics of high protein pasta. Journal of Food Science and Technology, 52 (4). pp. 2464-2468.

Jyotsna, R. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) Effect of Green Gram Semolina (Phaseolus Aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics Of High-Protein Pasta. Journal of Food Processing and Preservation, 38. pp. 1965-1972.

Jyotsna, R. and Soumya, C. (2015) Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. Journal of Food Measurement and Characterization, 9 (2). pp. 135-142.

Jyotsna, Rajiv and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2011) Effect of Replacement of Wheat Flour with Finger Millet Flour (Eleusine Corcana) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins. Journal of Texture Studies , 42. pp. 478-489. ISSN 0022-4901

Jyotsna, Rajiv and Swetha, Lobo and Jyothi Lakshmi, A. and Venkateswara Rao, G. (2012) Influence of Green Gram Flour (Phaseolus Aureus) on the Rheology, Microstructure and Quality of Cookies. Journal of Texture Studies, 43 . pp. 350-360.

Jyotsna, R. and Indrani, D. and Sai Manohar, R. and Venkateswara Rao, G. (2010) Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina. Journal of Food Processing and Preservation.

Jyotsna, R. and Sai Manohar, R. and Indrani, D. and Venkateswara Rao, G. (2007) Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10 (3). 599-606 ; 20 ref..

K

Kadam, S. U. (2010) Influence of Marine Functional Ingredients in Pasta Processing. [Student Project Report] (Submitted)

Kadam, S. U. (2009) Role of Marine Functional Ingredients in Bakery and Pasta Products. Masters thesis, University of Mysore.

Kadam, S. U. and Prabhasankar, P. (2010) Marine foods as functional ingredients in bakery and pasta products. Food Research International, 43 (8). pp. 1975-1980.

Kalaiyarasi, A. (2010) Studies on Pasta Products incorporated with Unripe Banana (Nendran) Flour. [Student Project Report]

Kale, G. T. (1951) Indian bakery industry. I. Present state and possibilities of future developments. Bulletin of Central Food Technological Research Institute, 1. pp. 118-123.

Kamalahasan, N. (2011) Influence of Potato Starch on Pasta Processing. [Student Project Report]

Kantharaj Urs, M. and Srinathan, V. R. and Murthy, H. B. N. and Muthu, M. and Bains, G. S. (1962) Studies on factors affecting and shelf-life of edible peanut cake, grits and flour. Food Science, 11 (10). pp. 273-277.

Kavitha, C. (2003) Studies on Functional Properties of Whey Protein and Development of High Protein Product. [Student Project Report]

Krishna Datta Sarma, G. (2015) Effect of Syzygium Cumini Seed Powder on the Quality of Biscuits. [Student Project Report] (Submitted)

Krishnaprasad, A. and Sidhu, J. S. (1987) Effect of cereal and tuber starches on the cookie quality. Chemie Mikrobiologie Technologie der Lebensmittel, 11 (3). pp. 89-94.

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..

Krishnaswamy, M. A. and Johar, D. S. (1960) Vegetable cheese from groundnut milk. Food Science, 9 (7). pp. 235-240.

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. (1971) Curd from Miltone (vegetable toned milk). Journal of Food Science and Technology, 8 (2). 41-46, 17 ref.. ISSN 0022-1155

Krishnendu, Mohan (2009) Effect of Raw and Toasted Red Gram (cajanus cajan L) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Kumar, K. R. (2001) Shelf-life determinants in dry bakery products. Indian Food Industry, 20 (3). 69-71, 14 ref..

Kumar, K. R. (1994) Shelf-life of coconut biscuit in unit and bulk packages. Indian Miller, 24 (6). pp. 23-29.

Kumar, K. R. and Balasubrahmanyam, N. (1978) Package profile for biscuits. Indian Miller, 9 (1/2). 7-13, 4 ref..

Kumar, K. R. (2000) Moisture sorption and packaging characteristics of Arabian dry cereal foods. Journal of Food Science and Technology, 37 (3). 330-333, 13 ref..

L

Lakshminarayan Sudha, M. and Vetrimani, Rathinam. and Krishna Rau, L. (2006) Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture, 86 (5). pp. 706-712.

Lavanya, Maini (2016) Influence of Sweet Potato as a Sugar Replacer on the Chemical, Rheological and Nutritional Characteristics of Biscuits. [Student Project Report] (Submitted)

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1981) Use of starch phosphate in bread and biscuits. Journal of Food Science and Technology, 18 (1). 3-7, 10 ref..

Leelavathi, K. and Haridas Rao, P. (1988) Chapati from germinated wheat. Journal of Food Science and Technology, 25 (3). pp. 162-164. ISSN 0022-1155

Leelavathi, K. and Haridas Rao, P. (1993) Development of High Fibre Biscuits Using Wheat Bran. Journal of Food Science and Technology (India), 30 (3). pp. 187-190.

M

Madhumitha, S. and Prabhasankar, P. (2011) Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta. Journal of Texture Studies, 42. pp. 441-450.

Mahajan Snehal, Shriram (2014) Development of Speciality Flour for Pizza Base. [Student Project Report] (Submitted)

Malleswari, P. (2012) Functional properties of different forms of maize flour and its usage in the preparation of biscuits. [Student Project Report] (Submitted)

Manasa, C. (2016) Development of Gluten free Noodles and its Immunological Validation. [Student Project Report] (Submitted)

Manisha, Ghildiyal (2011) High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder. Masters thesis, University of Mysore.

Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X

Manisha, Ghildiyal (2010) Functions of Sugars in Bakery Products. Masters thesis, University of Mysore.

Manley, Duncan (2001) Biscuit, cracker and cookie recipes for the food industry. Woodhead Publishing Ltd., England. ISBN 1 85573 543 1

Mohan Kumar, N. S. and Crassina, A. Shimray and Indrani, D. and Manonmani, H. K. (2014) Reduction of Acrylamide Formation in Sweet Bread with L-Asparaginase Treatment. Food and Bioprocess Technology, 7 (3). pp. 741-748.

Monika, Mohanty (2016) Influence of Vegetable Powders and Additives on the Gluten free Pasta Processing. [Student Project Report] (Submitted)

Ms, Nisha (2013) Recent Developments in High Fibre Bakery Products. Masters thesis, University of Mysore.

Ms, Vasundhra (2014) Development of Gluten Free extruded product(s) and their validation. [Student Project Report] (Submitted)

Ms., Chetana (2008) Nutritional Characteristics Of Linseeds/Flaxseeds (Linum Usitatissimum),and its Application in Bakery Product. [Student Project Report] (Submitted)

Ms., Farheen (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fiber, Low Carbohydrate Bread. [Student Project Report]

Ms., Ramya (2012) Utilization of Water Chestnut (Trapa Natans) Flour in the Formulation of Muffins. [Student Project Report] (Submitted)

Ms., Shakun (2013) Development of Multigrain biscuits. [Student Project Report] (Submitted)

Ms., Shakun (2012) Multigrains for bakery products. Masters thesis, University of Mysore.

Ms., Chetana and Sudha, M.L. and Khyrunnisa, Begum and Ramasarma, P.R. (2010) Nutritional Characteristics of Linseed/Flaxseed (Linum Usitatissimum) and its Application in Muffin Making. Journal of Texture Studies, 41. pp. 563-578.

Mukesh, S. (2012) Chemistry of Star fruit ( A.carambola) fibre for the development of bakery Products. [Student Project Report] (Submitted)

Murali, Krishnan (2009) Influence of Natural Ingredients in Pasta Products Development. [Student Project Report]

Murali, Krishnan and Prabhasankar, P. (2012) Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food. Critical reviews in Food Science and Nutrition, 52. pp. 9-20. ISSN 1040-8398

Murali, Krishnan (2008) Recent Developments in Health based Pasta Products. [Student Project Report]

Murali, Krishnan and Prabhasankar, P. (2010) Studies On Pasting, Microstructure, Sensory, And Nutritional Profile Of Pasta Influenced By Sprouted Finger Millet (Eleucina Coracana) And Green Banana (Musa Paradisiaca) Flours. Journal of Texture Studies.

N

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Shipra, Bhargava (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of Reduced Glycemic Index North Indian Parotta- an Indian Flat Bread. [Student Project Report]

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Soma, Ghosh (2010) Polyols - New frontiers for health based bakery products. Masters thesis, University of Mysore.

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Susanna, S. (2013) Development of Modified Gluten Pasta. PhD thesis, University of Mysore.

Susanna, S. and Prabhasankar, P. (2015) Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera. LWT - Food Science and Technology, 62 (1). pp. 333-340.

Susanna, S. and Prabhasankar, P. (2015) Effect of different enzymes on immunogenicity of pasta. Food and Agricultural Immunology, 26 (2). pp. 231-247.

Susanna, S. and Prabhasankar, P. (2012) Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. Food Science and Technology International, 18 (4). pp. 403-411.

Susanna, S. and Prabhasankar, P. (2013) A study on development of Gluten free pasta and its biochemical and immunological validation. LWT - Food Science and Technology, 50. pp. 613-621. ISSN 0023-6438

Swati, Sarabhai and Indrani, D. and Vijaykrishnaraj, M. and Mr., Milind and Arun Kumar, V. and Prabhasankar, P. (2015) Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology, 52 (6). pp. 3763-3772.

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.

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.

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T

Tank, A. and Chhanwal, N. and Indrani, D. and Anandharamakrishnan, C. (2014) Computational fluid dynamics modeling of bun baking process under different oven load conditions. Journal of Food Science and Technology, 51 (9). pp. 2030-2037. ISSN 0022-1155

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Tina, Fuad (2008) Role of different Indian wheat species in pasta making. [Student Project Report]

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U

Umesha, S. S. and Sai Manohar, R. and Indiramma, A. R. and Akshitha, S. and Akhilender Naidu, K. (2015) Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits. LWT - Food Science and Technology, 62 (1). pp. 654-661.

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V

Vaani, M. (2010) Influence of Fructooligosaccharides on Pasta Processing. [Student Project Report]

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Veepul, Lakhanpal (2004) Influence Of Additives On The Textural Properties Of Wheat Based Products. Masters thesis, University of Mysore.

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Vijaykrishnaraj, M. and Bharath Kumar, S. and Prabhasankar, P. (2015) Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9. pp. 76-85.

Vijaykrishnaraj, M. and Roopa, B. S. and Prabhasankar, P. (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry, 211. pp. 715-725.

Y

Yella Reddy, S. and Jeyarani, T. (2001) Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemists' Society, 78 (6). 635-640, 19 ref..

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

This list was generated on Thu Apr 27 10:24:34 2017 IST.