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Number of items at this level: 138.

A

Abhishek, Upadhyay (2015) Isolation of Arabinoxylan from Different Fractions of Finger Millet. [Student Project Report] (Submitted)

Amla, B. L. and Shurpalekar, S. R. (1975) Machinery for cereal and pulse milling industry. Journal of Food Science and Technology, India, 12 (6). pp. 279-283.

Ananda, J. and Gopalkrishna, Pai and Goutham, M. and Sandeep, P (2005) Design and Devolopment of Small Capacity Millet Polisher. [Student Project Report]

Anoosha, K. (2015) Studies on milling of Chia (Salvia hispanica L.) seeds and determination of physicochemical properties. [Student Project Report] (Submitted)

Anthony, Manoj Kumar Y. and Kumar, M. and Shivakumara, M. (2012) Design and Development of Improved Impact Huller Machine. [Student Project Report] (Submitted)

Asma Nazreen, K. A (2009) Separation of Germ from Rice Bran and Studies on its Chemical Properties. [Student Project Report]

Aviva, Santhmayor (2016) Study on evaluation and standardization of nutritionally dense product made from the byproduct of wheat germ milling process. [Student Project Report] (Submitted)

B

Bains, G. S. (1967) National policy on processing and milling of food grains. I. Wheat and wheat products. Research and Industry, 12. pp. 254-257.

Bhashyam, M. K. and Srinivas, T. (1984) Varietal difference in the topography of rice grain and its influence on milling quality. Journal of Food Science, 49 (2). 393-395, 401.

Bhashyam, M. K. and Srinivas, T. and Desikachar, H. S. R. (1975) Controlled sun drying of freshly harvested paddy for improved milling quality. Journal of Food Science and Technology, India, 12 (3). 124-127, 10 ref..

Bhattacharya, K. R. (1969) Breakage of rice during milling, and effect of parboiling. Cereal Chemistry, 46 (5). 478-485, 16 ref..

Bhattacharya, K. R. and Chakrabhavi, M. Sowbhagya. (1980) On the alkali degradation type of rice kernels. Journal of the Science of Food and Agriculture, 31 (6). 615-618, 7 ref..

Bhattacharya, K. R. and Indudhara Swamy, Y. M. (1967) Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry, 44. pp. 592-609.

Bhattacharya, K. R. and Sowbhagya, C. M. (1976) Technical note: an alkali degradation test and an alcoholic alkali bran-staining test for determining the approximate degree of milling of rice. Journal of Food Technology, 11 (3). 309-312, 5 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. . (1972) A colorimetric bran pigment method for determining the degree of milling of rice. Journal of the Science of Food and Agriculture, 23 (2). 161-169, 10 ref..

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Processing conditions and milling yield in parboiling of rice. Journal of Agricultural and Food Chemistry, 14. pp. 473-475.

C

Chandini, S. Kumar and Rati Rao, E. and Jamuna, Prakash (2005) Effect Of Varietal Differences And Polishing Of Rice On Quality Parameters Of Idli. Journal of Sensory Studies, 20 (5). pp. 397-409.

Charumathy, G. (2010) Effect of Parboiling On Physicochemical and Phytochemical Properties of Pigmented Rice. [Student Project Report]

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Optimum processing conditions. Journal of Food Science, 48 (6). pp. 1604-1608.

D

Desikachar, H. S. R. (1956) Chemical methods of determining the degree of polishing in rice. Internation Rice Commission. pp. 1-8.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. I. Some methods for comparison of the degree of milling. Cereal Chemistry, 32. pp. 71-77.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control. Cereal Chemistry, 32. pp. 78-80.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. III. The use of coloured rice as an indicator of the degree of bran removal in rice milling. Cereal Chemistry, 32. pp. 80-82.

Desikachar, H. S. R. (1956) Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling. Cereal Chemistry, 33. pp. 320-323.

Desikachar, H. S. R. (1965) Rural processing of paddy. Journal of Food Science and Technology (India), 2 (4). pp. 103-104.

Desikachar, H. S. R. and Bhashyam, M. K. and Parpia, H. A. B. (1967) Relative yield of total and head rice from raw and parboiled paddy. Journal of Food Science and Technology, 4 (4). pp. 156-158.

Desikachar, H. S. R. and Bhashyam, M. K. and Ranganath, K. A. and Mahadevappa, M. (1973) Effect of differential maturity of paddy grains in a panicle on their milling quality. Journal of the Science of Food and Agriculture, 24 (8). 893-896, 7 ref..

Desikachar, H. S. R. and Raghavendra Rao, S. N. and Ananthachar, T. K. (1965) Effect of degree of milling on water absorption of rice during cooking. Journal of Food Science and Technology, 2. pp. 110-112.

Desikachar, H. S. R and Sowbhagya, C. M. and Viraktamath, C. S. and Indudhara Swamy, Y. M. and Bhashyam, M. K. (1969) Steaming of paddy for improved culinary, milling and storage properties. Journal of Food Science and Technology (Mysore), 6 (2). 117-121, 8 ref..

Dube, R. and Indrani, D. and Leelavathi, K. and Sidhu, J. S. (1987) Flour mill streams. I. Physico-chemical and rheological characteristics. Indian Miller, 18 (1). pp. 17-19.

G

Gangadharappa, G. H. and Basavaraj, Mundalamani (2009) Determination of flourmill roll groove depth, machining time and power consumption by using computer aided spreadsheet. Journal of Food Science and Technology, 46 (4). pp. 388-391.

Gangadharappa, G. H. and Ramakrishna, R. and Prabhasankar, P. (2008) Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill. Journal of Food Engineering, 85 (3). pp. 366-371.

Gopala Krishna, A. G. and Prabhakar, J. V. and Sen, D. P. (1984) Effect of degree of milling on tocopherol content of rice bran. Journal of Food Science and Technology, 21 (4). 222-224, 10 ref..

H

Hadimani, N. A. and Ali, S. Z. and Malleshi, N. G. (1995) Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties. Journal of Food Science and Technology, 32 (3). pp. 193-198.

Hadimani, N. A. and Malleshi, N. G. (1993) Studies on Milling, Physico-chemical Properties, Nutrient Composition and Dietary Fibre Content of Millets. Journal of Food Science and Technology (India), 30 (1). pp. 17-20.

Halim, A. and Bhattacharya, K. R. (1978) Effect of degree and pressure of milling on the stickiness of milled parboiled rice. Journal of Food Quality, 1 (4). 349-358, 9 ref..

Hampapura, V. Narasimha and Ramakrishnaiah, N. and Pratape, V. M. (2007) Milling of Pulses. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea and Spices . Marcel Dekker.

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 Tara, K. A. and Bains, G. S. (1967) Studies of the quality of Indian milled flours. Journal of Food Science and Technology, 4 (1). pp. 2-5.

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

Haridas Rao, P. and Srivastava, A. K. (2001) Micronutrient fortification in roller flour mills. Indian Miller, 31 (4). pp. 13-20.

Harish, Jelda (2009) Nutraceuticals in Cereal Milling Byproducts. Masters thesis, University of Mysore.

Harsha Vardhan Babu, N. (2011) A Study on Calculation of Energy for Parboiling and Flaking of Paddy and Jowar. [Student Project Report]

I

Inamdar, Aashitosh.A and Suresh, D.Sakhare (2014) Application of color sorter in wheat milling. International Food Research Journal, 21 (6). pp. 2083-2089.

Indrani, D. and Leelavathi, K. and Sidhu, J. S. (1987) Flour mill streams. IV. Study of phytic acid distribution. Journal of Food Science and Technology, 24 (6). pp. 316-317.

Indrani, D. and Sukanya, S. and Sidhu, J. S. (1987) Genetic variability in the milling and vermicelli quality of some Indian durum wheat cultivars. Journal of Food Science and Technology, 24 (6). pp. 313-315.

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. I. Types of cracked and immature grains. Journal of Food Science and Technology, 19 (3). 106-110, 13 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. IV. Effect of kernel chalkiness. Journal of Food Science and Technology, 19 (3). 125-126, 7 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - comparison among different shellers. Journal of Food Process Engineering, 3 (1). 43-47, 3 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - effect of kernel defects and grain dimension. Journal of Food Process Engineering, 3 (1). 29-42, 8 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1984) Breakage of rice during milling. V. Effect of sheller, pearler and grain types. Journal of Food Science and Technology, 21 (1). 8-12, 6 ref..

Indudhara Swamy, Y.M. and Bhattacharya, K. R. (2009) Induction and healing of cracks in rice grain during water soaking of paddy. Journal of Food Science and Technology, 46 (2). pp. 136-138.

J

Jamuna, Prakash and Ramanatham, G. (1995) Proximate Composition and Protein Quality of Stabilized Rice Bran. Journal of Food Science and Technology, 32 (5). pp. 416-419.

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.

K

Koppalu, V. Preetham Kumar and Usha, Dharmaraj and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2016) Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica). LWT - Food Science and Technology, 73. pp. 274-279.

Krishnappa, K. G. (1995) Energy conservation in roller flour mills through its accounting and auditing. Indian Miller, 25 (4). pp. 11-17.

Kumar, G. V. and Ranga Rao, G. C. P. and Venkateswara Rao, G. and Shurpalekar, S. R. (1979) Variability in the physico-chemical and milling characteristics of Indian triticales. Journal of Food Science and Technology, India, 16 (5). 181-184, 13 ref..

Kurien, P. P. and Desikachar, H. S. R. (1966) Preparation of a refined white flour from Ragi (Eleusine coracana) using a Laboratory Mill. Journal of Food Science and Technology, 3 (2). pp. 56-58.

Kurien, P. P. and Desikachar, H. S. R. (1962) Studies on refining of millet flours. I. Ragi (Eleusine coracana). Food Science, 11. pp. 136-137.

Kurien, P. P. and Parpia, H. A. B. (1968) Pulse milling in India. I - Processing and milling of Tur, Arhar (Cajanus cajan Linn). Journal of Food Science and Technology (Mysore), 5 (4). 203-207, 2 ref..

Kutumba Rao, S. and Chandrasekharan Kartha, C. and Appu Rao, B. and Thirumala Rao, S. D. and Murthy, K. S. (1962) Maize germ milling. Food Science, 12 (3). pp. 71-74.

L

Leelavathi, K. and Haridas Rao, P.G. and Shurpalekar, S. R. (1986) Studies on the functional characteristics of differently milled whole wheat flour (atta). Journal of Food Science and Technology, 23 (1). 10-14, 7 ref..

M

Mahadevappa, M. and Bhashyam, M. K. and Desikachar, H. S. R. (1969) The influence of harvesting date and traditional threshing practices on grain yield and milling quality of paddy. Journal of Food Science and Technology, 6 (4). 263-66, 7 ref..

Malleshi, N. G. and Desikachar, H. S. R. (1981) Studies on the suitability of roller flour mill, hammer mill and plate grinder for obtaining a refined flour from malted ragi (Eleusine coracana). Journal of Food Science and Technology, 18 (2). 37-39, 8 ref..

Malleshi, N. G. and Klopfenstein, C. F. (1998) Nutrient composition and amino acid contents of malted sorghum, pearl millet and finger millet and their milling fractions. Journal of Food Science and Technology, 35 (3). 247-249, 15 ref..

Malleshi, N. G. and Reddy, P. V. and Klopfenstein, C. F. (2004) Milling Trials of Sorghum, Pearl Millet and Finger Millet in Quadrumat Junior Mill and Experimental Roll Stands and the Nutrient Composition of Milling Fractions. Journal of Food Science and Technology, 41 (6). pp. 618-622.

Malleshi, N. G. and Desikachar, H. S. R. (1981) Varietal differences in puffing quality of ragi (Eleusine coracana). Journal of Food Science and Technology, India, 18 (1). 30-32, 7 ref..

Manisha, Guha and Zakiuddin Ali, S. (1998) Parboiling of brown rice: effect of variety and parboiling conditions. Journal of Food Science and Technology, 35 (6). 504-508, 17 ref..

Manjrekar, C. and Nusrath, Naseer. and Vishalakshi, M. P. (1986) The effect of polishing jowar (Sorghum vulgare) on the nutritive value of protein. Journal of Food Science and Technology, 23 (4). 228-231, 20 ref..

Manohar Kumar, B. (1978) Training of technical personnel for cereal milling industry. Indian Miller, 9 (1/2). pp. 27-35.

Manohar Kumar, B. and Mahadevappa, M. and Rao, P. V. S. and Desikachar, H. S. R. (1968) Relationship of the coarseness of rice (Oryza sativa) varieties to the thickness of bran and aleurone layers. Journal of Food Science and Technology (Mysore), 5 (4). 193-94, 4 ref..

Meghashyam Sandeep, V. (2010) Studies on Size Reduction of Black gram and development of Windows Application. [Student Project Report]

Mehran, Aalami and Prasada Rao, U.J.S. and Leelavathi, K. (2007) Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102. pp. 993-1005.

Mohamed, Shahid. J. (2016) Standardization of Chia Seeds Milling and Development of Traditional Food Product(S) From Raw and Processed Seeds. [Student Project Report] (Submitted)

Murthy, C. T. and Suvendu, Bhattacharya (2008) Cryogenic grinding of black pepper. Journal of Food Engineering, 85 (1). pp. 18-28.

N

Narasimha, H. V. and Ramakrishnaiah, N. and Pratape, V. M. and Sasikala, V. B. and Narasimhan, K. S. (2002) Milling and storage of pulses in India. Indian Food Industry, 21 (6). pp. 32-39.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar (Sorghum vulgare). Annals of Biochemistry and Experimental Medicine, 18. pp. 27-32.

Narayana Rao, M. and Gowri, Sur. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of milling on the nutritive value of jowar Sorghum vulgare. Food Science, 7. pp. 254-255.

Narayana Rao, M. and Viswanatha, T. and Mathur, P. B. and Swaminathan, M. and Subrahmanyan, V. (1954) Effect of storage on the chemical composition of husked, undermilled and milled rice. Journal of Science of Food and Agriculture, 9. pp. 405-409.

Nghi, T. T. and Narasimha, H. V. (1994) Performance of a plate mill and a modified Engelberg huller for small-scale dry milling and de-germing of maize. International Journal of Food Science and Technology, 29 (3). 347-352, 10 ref..

P

Parthasarathi, A. and Leelavathi, K. and Selvaraj, A. and Sidhu, J. S. (1987) Flour mill streams. II. Suitability for different baked products. Indian Miller, 18 (1). pp. 35-37.

Pichan, Prabhasankar and Punaroor Haridas, Rao (2001) Effect of different milling methods on chemical composition of whole wheat flour. European Food Research and Technology, 213. pp. 465-469.

Prabhasankar, P. and Sudha, M.L. and Haridas Rao, P. (2000) Quality characteristics of wheat flour milled streams. Food Research International, 33. pp. 381-386.

Pratape, V. M. and Sashikala, V. B. and Narasimha, H.V. (2004) Mini Dhal Mill - an appropriate technology for Indian rural areas for processing of pulses. Journal of Rural Technology, 1 (2). pp. 87-90.

Pratape, V.M. and Narasimha, H.V. (2005) Influence of pretreatment and grinding machine on suitability of Bengalgram flour(Besan) for preparation of sev. Journal of Food Science and Technology (India), 42 (2). pp. 127-130.

Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions. Journal of Food Science and Technology, 53 (5). pp. 2434-2442. ISSN 0022-1155

Prithivi, Shekara and Pavan Kumar, V. and Gangadharappa, G. H. (2013) Gravity flow operated small electricity generator retrofit kit to flour mill industry. Journal of Food Science and Technology, 50 (5). pp. 1006-1011.

Prithivi, Shekara and Pavan Kumar, V. (2010) Design and Development of Wheat Flow Operated Small Generator Retrofit Kit to Flour Mill Water Wheel Dampner. [Student Project Report]

R

Raghavendra Rao, S. N. and Ananthachar, T. K. and Desikachar, H. S. R. (1965) Oil content of bran from rice milled to different degrees of polishing. Journal of Food Science and Technology, 2. pp. 115-116. ISSN 0022-1155

Raghavendra Rao, S. N. and Narayana, M. N. and Desikachar, H. S. R. (1967) Studies on some comparative milling properties of raw and parboiled rice. Journal of Food Science and Technology, 4. pp. 150-155.

Rahim, A. and Vatsala, C. N. and Venkateswara Rao, G. and Shurpalekar, S. R. (1986) A small scale process for milling of wheat. II. A process for coarse grit (Dalia) milling. Journal of Food Science and Technology, 23 (4). 193-196, 4 ref..

Rahim, A. and Venkateswara Rao, G. and Shurpalekar, S. R. (1983) A small scale process for milling of wheat. I. Development of the process. Journal of Food Science and Technology, 20 (5). 191-195, 3 ref..

Raju, G. N. and Bhashyam, M. K. and Narasimha, H. V. and Murthy, S. S. and Srinivas, T. (1992) Grain morphology and structure in relation to milled product quality in maize (Zea mays L.). International Journal of Food Science & Technology, 27 (2). 213-220, 14 ref..

Raju, G.N. and Bhashyam, M.K. and Srinivas, T. (1990) Factors Affecting Scutellum Retention in Milled Rice. Journal of Food Science and Technology, 27 (1). pp. 7-12.

Rama Rao, G. and Desikachar, H. S. R. and Subrahmanyan, V. (1960) The effect of the degree of polishing of rice on nitrogen and mineral metabolism in human subjects. Cereal Chemistry, 37 (1). pp. 71-78.

Ramakrishnaiah, N. and Kurien, P. P. (1983) Variabilities in the dehulling characteristics of pigeon pea (Cajanus cajan L.) cultivars. Journal of Food Science and Technology, 20 (6). 287-291, 10 ref..

Ramakrishnaiah, N. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2004) Value addition to by-products from dhal milling industry in India. Journal of Food Science and Technology, 41 (5). pp. 492-496.

Ranga Rao, G. C. P. and Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour. Journal of Food Science and Technology, 23 (1). 29-32, 12 ref..

Ranganath, K. A. and Bhashyam, M. K. and Rao, Y. B. and Desikachar, H. S. R. (1970) Influence of time of harvest and environmental factors on grain yield and milling breakage of paddy. Journal of Food Science and Technology, 7 (3). 144-147, 12 ref.. ISSN 0022-1155

Rani, K. U. and Prasada Rao, U. J. S. and Leelavathi, K. and Haridas Rao, P. (2001) Distribution of enzymes in wheat flour mill streams. Journal of Cereal Science, 34 (3). 233-242, 44 ref..

Rao, S. N. R. and Narayana, M. N. and Desikachar, H. S. R. (1972) Pattern of change in silica, ash, crude fibre, whiteness and bran pigmentation with progressive polish in rice varieties. Journal of Food Science and Technology (Mysore), 9 (2). 51-53, 12 ref..

S

Satish Kumar, L. and Prakash, H. S. and Shetty, H. S. and Malleshi, N. G. (1991) Influence of seed mycoflora and harvesting conditions on milling, popping and malting qualities of sorghum (Sorghum bicolor). Journal of Science of Food and Agriculture, 55 (4). pp. 617-625.

Shams ud Din, M. and Bhattacharya, K. R. (1978) On the meaning of the degree of milling of rice. Journal of Food Technology, 13 (2). 99-105, 7 ref..

Shashidhar, M. G. and Krishna Murthy, T. P. and Girish, K. G. and Manohar, B. (2013) Grinding of Coriander Seeds: Modeling of Particle Size Distribution and Energy Studies. Particulate Science and Technology, 31. pp. 449-457.

Siddharth, B. Tulse (2013) Comilling of wheat with other grains. [Student Project Report] (Submitted)

Siddharth, B. Tulse and Reshma, V. and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2014) Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams. Journal of Cereal Science, 60 (2). pp. 361-367.

Smitha, V. K. and Sourav, Kumar and Malleshi, N. G. (2008) Studies on the effect of milling finger millet in different pulverisers on physico-chemical properties of the flour. Journal of Food Science and Technology, 45 (5). pp. 398-405.

Sowbhagya, H. B. and Sathyendra Rao, B. V. and Krishnamurthy, N. (2008) Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil. Journal of Food Engineering, 84 (4). 595-600 ; 14 ref..

Sowbhagya, C.M. and Zakiuddin Ali, S. and Ramesh, B. S. (1993) Effect of Parboiling on Grain Dimensions of Rice. Journal of Food Science and Technology (India), 30 (6). pp. 459-461.

Sowmya , R. S. (2012) Studies on effect of grading paddy prior to parboiling on its quality and energy consumption during milling. [Student Project Report] (Submitted)

Sreerama, Y. N. and Sashikala, V. B. and Pratape, V. M. (2010) Variability in the Distribution of Phenolic Compounds in Milled Fractions of Chickpea and Horse Gram: Evaluation of Their Antioxidant Properties. Journal of Agricultural and Food Chemistry, 58 (14). pp. 8322-8330.

Sreerama , Y. N. and Dennis, A. Neelam and Sasikala, V. B. and Pratape, V. M. (2010) Distribution of Nutrients and Antinutrients in Milled Fractions of Chickpea and Horse Gram: Seed Coat Phenolics and Their Distinct Modes of Enzyme Inhibition. Journal of Agricultural and Food Chemistry, 58. pp. 4322-4330.

Srinivas, T. and Desikachar, H. S. R. (1974) Removal of bran and aleurone layers at different points on the surface of rice grain during progressive polishing. Journal of Food Science and Technology, 11 (2). 83-84, 6 ref.. ISSN 0022-1155

Srinivas, T. and Lakshmi, T. K. and Desikachar, H. S. R. (1974) Varietal differences in puffing quality of paddy. Journal of Food Science and Technology, 11 (3). pp. 134-135. ISSN 0022-1155

Srirangarajan, A. N. and Desikachar, H. S. R. and Indiramma, K. and Sankaran, A. N. (1961) Note on variations in residual bran in individual rice grains from batches polished to different degrees. Cereal Chemistry, 38. pp. 391-392.

Subrahmanyan, V. and Desikachar, H. S. R. and Bhatia, D. S. (1955) Commercial methods of parboiling paddy and improvement of the quality of parboiled rice. Journal of Scientific and Industrial Research, 14A. pp. 110-114.

Subrahmanyan, V. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. (1956) Studies on the nutritive value of poor vegetarian diets based on husked, under milled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 214-215.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Nutritive value and keeping quality of husked, undermilled and milled raw rice. Bulletin of Central Food Technological Research Institute, 5. pp. 329-334.

Subrahmanyan, V. and Narayana Rao, M. and Swaminathan, M. (1956) Studies on the nutritive value of rice and rice diets. I. The nutritive value of husked, undermilled and milled raw rice. Annals of Biochemistry and Experimental Medicine, 16 (2). pp. 81-88.

Sumeet, S. Devidan (2010) Studies on Size reduction of Rice. [Student Project Report]

Suresh, D. Sakhare and Aashitosh, A. Inamdar and Prabhasankar, P. (2016) A study on rheological characteristics of roller milled fenugreek fractions. Journal of Food Science and Technology, 53 (1). pp. 421-430. ISSN 0022-1155

Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) The cumulative ash curve: a best tool to evaluate complete mill performance. Journal of Food Science and Technology, 51 (4). pp. 795-799. ISSN 0022-1155

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Indrani, D. and Madhu Kiran, M. H. (2015) Physicochemical and microstructure analysis of flour mill streams and milled products. Journal of Food Science and Technology, 52 (1). pp. 407-414. ISSN 0022-1155

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Prabhasankar, P. (2015) Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions. Journal of Food Science and Technology, 52 (4). pp. 2211-2219.

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj (2017) Evaluation of roller milling potential of amaranth grains. Journal of Cereal Science, 73. pp. 55-61.

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Shwetha, B. Gaikwad and Indrani, D. and Venkateswara Rao, G. (2014) Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams. Journal of Food Science and Technology, 51 (12). pp. 3854-3861. ISSN 0022-1155

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This list was generated on Sat Jun 24 21:03:09 2017 IST.