Items where Subject is "600 Technology > 08 Food technology > 29 Microbiological food"

A

Anand, S. (2006) Miicrobiological and Molecular Methods for the Study of Ochratoxiin A in Foods and its Control. PhD thesis, University of Mysore.

Anand, S. and Rati, E. R. (2006) An enzyme-linked immunosorbent assay for monitoring of Aspergillus ochraceus growth in coffee powder, chilli powder and poultry feed. Letters in Applied Microbiology, 42 (1). pp. 59-65. ISSN 0266-8254

B

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

Bhatia, B. S. and Kapur, N. S. and Bhatia, D. S. and Girdhari, Lal. (1957) Studies on the non-enzymatic browning of foods -organic acid - amino acid model systems. Food Research, 22 (3). pp. 266-272.

D

Dash, Swagatika (2009) Microbiological Study of Thermal Processed Laddu. [Student Project Report]

David Yesu Raj, A. (2009) Isolation and Screening of Spore Forming Bacteria from Food Commodities and their Anti-Microbial Activity. [Student Project Report]

Dayananda, C. and Sarada, R. and Shamala, T. R. and Ravishankar, G. A. (2006) Influence of Nitrogen Sources on Growth, Hydrocarbon and Fatty Acid Production by <i>Botryococcus braunii</i>. Asian Journal of Plant Sciences, 5 (5). pp. 799-804.

Divya Kumari, D (2012) Metabolites from Monascus purpureus Fermented Cereals. [Student Project Report] (Submitted)

F

Farhana, Ayesha and Prema, Viswanath (2006) Byssochlamys spp in sugarcane juice and its significance. Journal of Food Science and Technology (India), 43 (4). pp. 407-409.

H

Hemalatha, P.Panicker (2008) Microbial quality of Dahi and Challenge Studies. [Student Project Report]

J

Jagannath, A and Ramesh, M N and Varadaraj, M C (2001) Predicting the behavior of Escherichia coli introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product. Journal of Food Protection, 64 (4). pp. 462-9. ISSN 0362-028X

K

Kadkol, S. B. (1966) Biochemical changes during idli fermentation. Journal of Food Science and Technology (India), 3 (1). pp. 26-27.

Krishnaswamy, M. A. and Nair, K. K. S. and Patel, J. D. and Parthasarathy, N. (1975) Preliminary observations on the survival of Salmonella in curry, sambar, coriander and red-chilly powders. Journal of Food Science and Technology, India, 12 (4). 195-196, 13 ref..

M

Mahnaz, Kazemipoor (2010) Isolation and Characterization of Lactic Acid Bacteria for Probiotic Attributes and their Application in Food Products. [Student Project Report]

Majumder, S. K. and Muthu, M. and Pingale, S. V. and Swaminathan, M. (1954) Control of microbial spoilage in foodstuffs with methyl bromide. Bulletin of Central Food Technological Research Institute, 3. pp. 269-271.

Mitra, J. and Rati, E. R. and Joseph, R. (2000) Biodegradation of aflatoxin B1 in Idli, a traditional fermented food product in India. Indian Journal of Microbiology, 40 (2). 119-123; 12 ref..

Mythili, R. (2009) Microbiological Study of Thermal Processed Chapati. [Student Project Report]

Mythri, B. (2009) A Study on the Survival of Staphylococcus Aureus isolated from Processed Dairy Products. [Student Project Report]

N

Nithya, S. (2010) Isolation and Characterization of Lipolytic and Proteolytic Lactic Acid Bacteria with Antibacterial Properties from Fish Industry Wastes. [Student Project Report]

P

Panda, P. C. and Panda, B. (1975) Pathogenic staphylococci associated with contamination of market eggs. Journal of Food Science and Technology, India, 12 (4). 165-167, 17 ref..

R

Radhika, M. (2007) Effect of fat levels on microbial quality of Mutton Kofta during refrigerated storage. [Student Project Report]

Rati Rao, E. (2004) Microbiological and molecular methods for the study of ochratoxin A in foods and its control. PhD thesis, University of Mysore.

Rati, E.R. and Shantha, T. (1994) Incidence of Aflatoxin in Groundnut-based Snack Products. Journal of Food Science and Technology, 31 (4). pp. 327-329.

Radhika, B. and Padmapriya, B.P. and Chandrashekar, A. and Keshava, N. and Varadaraj, M.C. (2001) Detection of Bacillus cereus in foods by colony hybridization using PCR-generated probe and characterization of isolates for toxins by PCR. International Journal of Food Microbiology, 74. pp. 131-138.

Raghuveer, K. G. and Ananthakrishna, S. M. (1980) Piperine and related compounds in pepper. I. Search for minor components. Journal of Food Science and Technology, 17 (6). 268-272, 11 ref..

Rahul , Kumar (2012) Isolation And Biochemical Characterisation Of Fibrinolytic Enzymes Producing Bacillus Species From Sprouted Grains And Processed Food. [Student Project Report] (Submitted)

S

Shiva Kumar, S. (2007) Studies On Microbiological Profile and Flavour Evaluation Of Curd. [Student Project Report]

Savitha, S.N. (2007) Studies On Microbiological Profile Of Idli Batter and Sensory Evaluation Of Idli. [Student Project Report]

Shilpa, P. (2007) Studies on Molecular Detection of Staphylococcus Species. [Student Project Report]

Sachindra, N. M. and Sakhare, P. Z. and Yashoda, K. P. and Narasimha Rao, D. (2005) Microbial profile of buffalo sausage during processing and storage. Food Control, 16 (1). pp. 31-35.

Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2003) Microbial production of fructooligosaccharides. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 5 (3). pp. 313-318.

Sathisbabu, H. N. and Rati, E. R. (2003) Prevalence of Yersinia enterocolitica in panipuri - a popular street food of India. Journal of Food Science and Technology, 40 (3). 303-305 ; 20 ref..

Shantha, T. (1999) Critical evaluation of methods available for the estimation of aflatoxin B1 in chilli powder. Journal of Food Science and Technology, 36 (2). 163-165, 8 ref.. ISSN 0022-1155

Shrestha, H. and Nand, K. and Rati, E. R. (2002) Microbiological profile of murcha starters and physico-chemical characteristics of poko, a rice based traditional fermented food product of Nepal. Food Biotechnology, 16 (1). 1-15, 14 ref..

Shruthi, B.L. (2006) Effect of Elevated Nitrogen on Microbial Quality of Low-Fat High Fiber Mutton Kofta During Refrigerated Storage. [Student Project Report]

Soumya, Radhakrishnan (2009) Detection of Enterotoxigenic Genes in Food Isolates of Staphylococci. [Student Project Report]

Sowmya, N. (2010) Yeast microflora from lesser known fermented foods. [Student Project Report]

Sowmya , N. and Thakur, M. S. and Manonmani, H. K. (2012) Detection of Enterotoxigenic Staphylococci by Loop-Mediated Isothermal Amplification Method. Journal of Food Safety, 32. pp. 59-65.

Sudha, N. (2004) To Study the Stability And Viability Of the Given Probiotic Culture at Different Temperature and Ph. [Student Project Report]

Sudhakar, Singh (2005) Antimicrobial activity of tamarind seed coat extract. Masters thesis, University of Mysore.

Suryanarayana Rao, S. V. and Dwarakanath, C. T. and Saraswathi, C. R. (1980) Preparation and microbiological evaluation of bactopeptone from shrimp waste. Journal of Food Science and Technology, 17 (3). 133-136, 17 ref..

Syed Ziauddin, K. and Rao, D.N. and Amla, B. L. (1993) In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat. Journal of Food Science and Technology (India), 30 (3). pp. 204-207.

V

Varadaraj, M. C. and Keshava, N. and Nirmala, Devi and Dwarakanath, C. T. (1992) Occurrence of Bacillus cereus and Other Bacillus Species in Indian Snack and Lunch Foods and Their Ability to Grow in a Rice Preparation. Journal of Food Science and Technology, 29 (6). pp. 344-347.

Venugopal, M. N. and Karunasagar, I. and Varadaraj, M. C. (2000) Survival of Vibrio parahaemolyticus in presence of chlorine. Journal of Food Science and Technology, 37 (5). pp. 517-519.

Vijayalakshmi, G. and Dwarakanath, C. T. and Sreenivasa Murthy, V. (1981) Studies on Bacillus cereus contamination of rice and rice preparations. Journal of Food Science and Technology, 18 (6). 231-234, 10 ref..

Vijaykumar Desai, Shivalingsarj and Varadaraj, M. C. (2010) Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods. Journal of Food Science and Technology, 47 (5).