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Number of items at this level: 495.

A

Abeysekere, M. and Sampathu, S. R. and Shankaranarayana, M. L. (1990) Studies on Different Methods of Extraction of Betalaines from Red Beet (Beta vulgaris). Journal of Food Science and Technology, 27 (5). pp. 336-339.

Abhilash, Thankachan (2008) Purification and drying of biomolecules using aqueous two phase systems. [Student Project Report]

Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2002) Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering, 54 (1). pp. 35-43.

Aduja, Naik and Raghavendra, S. N. and Raghavarao, K. S. M. S. (2012) Production of Coconut Protein Powder from CoconutWet Processing Waste and its Characterization. Applied Biochemistry and Biotechnology, 167. pp. 1290-1302. ISSN 0273-2289

Aduja, Naik and Venu, G. V. and Maya, Prakash and Raghavarao, K. S. M. S. (2014) Dehydration of coconut skim milk and evaluation of functional properties. CyTA – Journal of Food, 12 (3). pp. 227-234.

Ahmed, S. Y. and Harendranath, R. and Narendra, Singh. (1984) A screw press for fractionating green vegetation. Journal of Food Science and Technology, 21 (2). 97-99, 7 ref..

Ajila, C. M. (2007) Isolation and Characterization of Valuable Components from Mango Peel and Black Gram Husk. PhD thesis, University of Mysore.

Akansha, Suri (2016) Processing of Wheat Bran and its Application in a Food Product. [Student Project Report] (Submitted)

Alekhya, Robbi and Vadapalli, Sreelakshmi (2009) Stabilization of ADH activity by Microencapsulation. [Student Project Report]

Ali, Rehan (2007) Downstream Processing of Natural Colors. [Student Project Report]

Ali Muhammed, M. and Manjunatha, N. and Venkatesh Murthy, K. and Bhaskar, N. (2015) Design and testing of small scale fish meat bone separator useful for fish processing. Journal of Food Science and Technology, 52 (6). pp. 3520-3528.

Alwyn Rozario, M. and Girish, T.J. and Kavya, Kaushik and Pavithra, H.R (2005) Design and Fabrication Of Continuous Peeling Machine for Bananas. [Student Project Report]

Ambiripuri, Rahul (2016) Processing of cereal grains for the production of high fibre sooji. [Student Project Report] (Submitted)

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

Anamika, Singh (2016) Effect of Processing on Starch properties of Job’s tears. [Student Project Report] (Submitted)

Anand Paul, D. and Anishaparvin, A. and Anandharamakrishnan, C. (2011) Computational fluid dynamics studies on pasteurisation of canned milk. International Journal of Dairy Technology, 64 (2 ). pp. 305-313.

Anand Paul, D. (2008) Computational Fluid Dynamics: Applications to Food Processing. [Student Project Report]

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

Anandaswamy, B. and Date, W. B. (1956) Processing lucerne for edible purposes. Bulletin of Central Food Technological Research Institute, 5. pp. 105-107.

Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Processing of groundnut cake for edible protein isolate. Indian Oilseeds Journal, 3. pp. 85-90.

Animisha, L (2004) Recent Developments In Bioprocess Instrumentation. [Student Project Report]

Anirudh, M.V.R. (2008) Effect of unconventional processing on the chemical composition of volatiles from cumin. [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.

Anitha, Nagaraju (2009) Preparation and evaluation of blended and interesterified oils. PhD thesis, University of Mysore.

Anjum, Khanam and Kalpana, Platel (2016) Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals. Journal of Food Science and Technology, 53 (3). pp. 1634-1639.

Anto, A. and Kiran, B. V. and Jeevitha, G.C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

Anu Bhushani, J. and Anandharamakrishnan, C. (2014) Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science and Technology, 38. pp. 21-33.

Anu Bhushani, J. and Nawneet Kumar, K. and Anandharamakrishnan, C. (2017) Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability. Journal of Food Engineering, 199. pp. 82-92. ISSN 0260-8774

Anuradha, Bhat Sondi. and Mohan Reddy, I. and Bhattacharya, K. R. (1980) Effect of processing conditions on the oil content of parboiled-rice bran. Food Chemistry, 5. pp. 277-282.

Archana, G. N. and Jamuna, Prakash. and Asha, M. R. and Nagin, Chand. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 10 (2). pp. 91-101.

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.

Aslan, Azizi and Ranganna, S. (1993) Spoilage Organisms of Canned Acidified Mango Pulp and Their Relevance to Thermal Processing of Acid Foods. Journal of Food Science and Technology (India), 30 (4). pp. 241-245.

Atsushi, Miyagi and Mitsutoshi, Nakajima and Hiroshi, Nabetani and Subramanian, R. (2001) Feasibility of recycling used frying oil using membrane process. European Journal of Lipid Science Technology, 103. pp. 208-215.

Atsushi, Miyagi and Subramanian, R. and Mitsutoshi, Nakajima (2003) Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils. Journal of the American Oil Chemists Society, 80 (9). pp. 927-932.

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.

Bains, G. S. (1963) Use of galactomannan polysaccharides in food processing and their role in nutrition. Food Science, 12 (11). pp. 344-345.

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

Balaji Marotrao, Bhosle and Rangaswamy, Subramanian and Ebert, K. (2005) Deacidification of model vegetable oils using polymeric membranes. European Journal of Lipid Science and Technology, 107 (10). pp. 746-753.

Balaraman, Manohar and Soundar, Divakar (2004) Applications of surface plots and statistical designs to selected lipase catalysed esterification reactions. Process Biochemistry, 39. pp. 847-853.

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.

Baskaran, V. and Usha Devi, A. and Chetan Nayak, A. and Kudachikar, V.B. (2007) Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging. Radiation Physics and Chemistry, 76 (6). pp. 1042-1049.

Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. (1976) Utilization of mango waste: peel as a source of pectin. Journal of Food Science and Technology, 13 (2). pp. 96-97.

Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. and Giridhar, N. (1976) Utilization of mango waste: recovery of juice from waste pulp and peel. Journal of Food Science and Technology (Mysore), 13 (23). pp. 138-141.

Began, G. and Manohar, B. and Udaya Sankar, K. (1997) Enrichment of phosphatidyl choline ± alcohol fractionation of carbon dioxide de-oiled lecithin from soybean (Glycine max). Zeitschrift für Lebensmitteluntersuchung und -Forschung A , 205. pp. 360-363.

Began, G. and Manohar, B. and Udaya Sankar, K. and Appu Rao, A. G. (2000) Response surfaces for solubility of crude soylecithin lipid in super critical carbon dioxide. European Food Research and Technology, 210 (3). 209-212, 25 ref..

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.

Berry, S. K. (2001) Bitterness in citrus juices: Some solutions. Indian Food Packer, 55 (3). pp. 67-76.

Bhagyashri, Vishwas Pratape (2009) World Scenario of Extrusion Technology. Masters thesis, University of Mysore.

Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.

Bharath Kumar, S. (2007) Optimization of Fruit Punch by Using Mixture Design. [Student Project Report]

Bharathi, T. V and Prasanna, R. and Shruthi, Sathyan (2006) Hydrothermal Treatment of Paddy,Isolation of Starch and its Acid Modification. [Student Project Report]

Bhashyam, M. K. and Meera, M. S. and Hirannaiah, B. V. and Ali, S. Z. (2002) Simple tests for differentiating raw-old and new and steamed rice in a mixture. Journal of Food Science and Technology, 39 (6). pp. 654-656.

Bhat, K.K. (2005) Tech Capsules: Electronic Nose as a Modern Tool for Food Designing. Indian Food Industry, 24 (1). pp. 67-68.

Bhatia, D. S. (1951) Enzymatic hazards in food processing. Indian Food Packer, 8 (8). 7-10, 27.

Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) A preliminary study on monsooning of coffee. Bulletin of Central Food Technological Research Institute, 5. pp. 261-262.

Bhatia, D. S. and Parpia, H .A. B. and Baliga, B. P. (1966) Peanut Protein Isolate-Production and Properties. Journal of Food Science and Technology, 3 (1). pp. 2-12.

Bhatnagar, H. C. (1967) Development Of Mandarin Orange Processing Industry. Indian Food Packer, 21. pp. 11-17.

Bhatnagar, H. C. and Subramanyam, H. (1973) Some aspects of preservation, processing and export of mango and its products. Indian Food Packer, 27 (4). 33-52, 70 ref..

Bhattacharya, K. R. (1970) Optimal agricultural practices for obtaining the maximum yield of rice from paddy. Seminar on Rice, Institute of Agricultural Technologists, Directorate of Agriculture, Bangalore..

Bhattacharya, K. R. (1964) A heat-processing method for the enrichment of white rice. Current Science, 33. pp. 306-307.

Bhattacharya, K. R. and Desikachar, H. S. R. (1962) Some aspects of the processing of food grains. Reviews in Food Science and Technology, 4. pp. 1-28.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.

Bhattacharya, K. R. and Prakash, M. (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. Journal of Food Engineering, 21 (3). 315-330, 35 ref..

Bhosle, B. M. and Subramanian, R. (2005) New approaches in deacidification of edible oils - a review. Journal of Food Engineering, 69 (4). pp. 481-494.

Bhuvaneswari, E. (2011) Heat Transfer Analysis During Pasteurization Of Bottled Beer Using Computational Fluid Dynamics. [Student Project Report]

Binitha, Balachandran (2016) Quantitative Analysis of zerumbone in Zingiber zerumbet under different processing conditions. [Student Project Report] (Submitted)

Borse, B. B. (2008) Bio-chemical and Technological investigations on tea. PhD thesis, University of Mysore.

C

Chandrasekaran, A. and Shanthamma, M. S. (1968) Production of cellulase for processing groundnut cake. Current Science, 37. pp. 256-257.

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.

Chandrasekhar, J. and Raghavarao, K. S. M. S. (2015) Separation and Concentration of Anthocyanins from Jamun: An Integrated Process. Chemical Engineering Communications, 202 (10). pp. 1368-1379.

Chandrasekhara, H. N. and Ramanatham, G. (1983) Gelatinization of weaning food ingredients by different processing conditions. Journal of Food Science and Technology, 20 (3). 126-128, 6 ref..

Chandrasekhara, M. R. and Rao, G. R. and Leela, N. (1970) Processing of groundnut in India as a source of protein foods. Indian Food Packer, 24 (4). 15-24, 17 ref..

Chanukya, B. S. (2009) De-Alcoholization and Extraction of Organic Acids using Liquid Emulsion Membranes. [Student Project Report]

Chanukya, B. S. (2015) Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants. Doctoral thesis, Central Food Technological Research Institute.

Chanukya, B. S. and Rastogi, N. K. (2016) A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals. Journal of Food Processing and Preservation, 40. pp. 1289-1296.

Charu Lata, Mahanta and Bhattacharya, K. R. (1995) An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice. Journal of Food Science and Technology, 32 (5). pp. 400-402.

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 Ramteke, R. S. and Eipeson, W. E. (1998) Properties of ascorbic acid and its applications in food processing: a critical appraisal. Journal of Food Science and Technology, 35 (5). 381-392, many ref..

Chetan Nayak, A. and Valluri, Satya Sriram and Rastogi, Navin K. (2011) Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis. Journal of Food Engineering, 106. pp. 48-52.

Chethana, S. and Nayak, C. A. and Raghavarao, K. S. M. S. (2007) Aqueous two phase extraction for purification and concentration of betalains. Journal of Food Engineering, 81 (4). pp. 679-687.

Chethana, S. and Ganapathi, Patil and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2008) Electrophoretic Extraction of Cells/Particles in a Counter Current Extractor. Separation Science and Technology, 43. pp. 3583-3600.

Chhanwal, N. (2015) Computational Modeling of Bread Baking Process under Hybrid Heating Modes. Doctoral thesis, Central Food Technological Research Institute.

Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2011) Computational fluid dynamics modeling of bread baking process. Food Research International, 44. pp. 978-983.

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.

Chhanwal, N. and Anishaparvin, A. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. Journal of Food Engineering, 100. pp. 452-460.

Chitra, M. and Vasudeva, Singh and Ali, S. Z. (2010) Effect of Processing Paddy on Digestibility of Rice Starch by In vitro studies. Journal of Food Science and Technology, 47 (4). pp. 414-419.

D

Darshan, Shetty and Santosh Reddy, J. (2010) Control System for Food Processing. [Student Project Report]

Debnath, Biswajit (2006) Coating of Foods an Over view. [Student Project Report]

Debnath, Sukumar and Rastogi, N. K. and Gopala Krishna, A. G. and Lokesh, B. R. (2009) Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT - Food Science and Technology, 42 (6). pp. 1054-1058. ISSN 0023-6438

Deepa, C. and Umesh Hebbar, H. (2017) Influence of micronization on physicochemical properties of maize grains. Starch/Stärke, 69. pp. 1-9.

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

Desikachar, H. S. R. (1972) Effect of wet heat treatment on the culinary qualities of ragi (Eleucine coracana). Journal of Food Science and Technology, 9 (3). 149-150, 3 ref..

Desikachar, H. S. R. and Srinivasan, M. and Subrahmanyan, V. (1959) Processing of turmeric. Research and Industry, 4 (7). pp. 172-173.

Desikachar, H. S. R. and Subrahmanyan, V. (1958) Commercial curing of freshly harvested paddy. Research and Industry, 3. pp. 245-246.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part I. Principles of curing. Journal of Scientific and Industrial Research, 16A. pp. 365-367.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part II. Applications. Journal of Scientific and Industrial Research, 16A. pp. 368-370.

Devender, Kumar (2010) Microwave Processing of Spices and Plantation Crops. Masters thesis, University of Mysore.

Dhanalakshmi, A. (2008) Transformations in Quality of Juice from Kinnow Orange, due to Process Conditions. [Student Project Report]

Dhanalakshmi, K. (2012) Studies on the changes in physico-chemical properties and chemical constituents of turmeric powder during agglomeration. PhD thesis, University of Mysore.

Dhanalakshmi, K. and Ghosal, S. and Bhattacharya, S. (2011) Agglomeration of Food Powder and Applications. Critical Reviews in Food Science and Nutrition, 51. 432-441 .

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.

Dharma Teja, V. (2008) Effects of unconventional processing on chemical composition of essential oil of coriander fruit. [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]

Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..

E

Eapen, K. E. and Ramanathan, P. K. (1966) Process for the production of instant mash potato. Journal of Food Science and Technology, 3. pp. 66-68.

Ekanayaka, S. and Narasimha, H. V. (1997) Comparative properties of rice flakes prepared using edge runner and roller flaker. Jouranl of Food Science and Technology, 34 (4). pp. 291-295.

Elayaraja , D. (2012) Processing of non-gluten grains to suit preparation of roti. [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.

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

Ganapathi, Patil and Raghavarao, K S M S (2007) Aqueous two phase extraction for purification of C-phycocyanin. Biochemical Engineering Journal, 34 (2). pp. 156-164.

Ganapathi, Patil (2007) Integration of Aqueous Two Phase Extraction with Membrane Processes for Purification and Concentration of Selected Natural Colors and Biomolecules. PhD thesis, University of Mysore.

Garg, Shobhana and Sharma, Pankaj and Jayaprakashan, S. G. and Subramanian, R. (2009) Spray evaporation of liquid foods. LWT - Food Science and Technology, 42 (1). pp. 119-124. ISSN 0023-6438

Garg, Shobhana (2007) Spray evaporation of liquid foods. [Student Project Report]

Gavirangappa, Hithamani and Srinivasan, K. (2014) Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Food Chemistry, 164. pp. 55-62.

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

Girdhari, Lal. and Tandon, G. L. and Pruthi, J. S. (1952) Pilot plant trials on the processing of canned mangoes and mango squash. Chemical Age, 6. pp. 103-109.

Girish, Y.N (2006) Design of High Pressure Processing Equipment and Feasibility Of Indigenous Manufacture. [Student Project Report]

Gokavi, S. S. and Malleshi, N. G. (2000) Malting characteristics of a few Indian wheat and chickpea varieties. Journal of Food Science and Technology, 37 (6). 586-591, 17 ref..

Gopala Krishna, A. G. and Khatoon, S. and Shiela, P. M. and Sarmandal, C. V. and Indira, T. N. and Mishra, A (2001) Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. Journal of the American Oil Chemists' Society, 78 (2). 127-131, 28 ref..

Gothwal, P.P. and Shukla, I.C. (1995) Effect of Refined Wheat Flour (Maida) and Sugar on the Browning of Milk, Khoa and Khoa-based Sweets. Journal of Food Science and Technology, 32 (4). pp. 301-304.

Gupta, P. K. (2010) Role of research and development in food processing industry. Beverage and Food World, 37 (11). pp. 31-35.

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

Halami, Prakash M. and Chandrashekar, A. (2005) Enhanced production of pediocin C20 by a native strain of Pediococcus acidilactici C20 in an optimized food-grade medium. Process Biochemistry, 40. pp. 1835-1840.

Haleem, M. A. and Madhwa, M. S. R. and Lahiry, N. L. and Srinivasan, S. C. . (1969) Method, equipment and processing of chicken barbecue. Indian Food Packer, 23 (4). 5-9, 9 ref..

Hari Krishna, S. and Manohar, B. and Divakar, S. and Karanth, N.G. (1999) Lipase-Catalyzed Synthesis of Isoamyl Butyrate: Optimization by Response Surface Methodology. Journal of the American Oil Chemists' Society, 76 (12). pp. 1483-1488.

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

Hemavathi, A. B. and Raghavarao, K. S. M. S. (2011) Membrane Processing for Purification and Concentration of β-glycosidases from Barley (Hordeum vulgare). Biotechnology and Bioprocess Engineering, 16. 282-290 .

Hemavathi, A.B. and Raghavarao, K.S.M.S. (2011) Differential partitioning of beta-galactosidase and beta-glucosidase using aqueous two phase extraction. Process Biochemistry, 46 . pp. 649-655.

Hemavathy, J. and Bhat, K. K. (1994) Effect of particle size on viscoamylographic behaviour of rice flour and vermicelli quality. Journal of Texture Studies, 25 (4). 469-476, 18 ref..

Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2015) Changes in the properties of rice varieties with different amylose content on dry heat parboiling. Journal of Cereal Science, 65. pp. 227-235.

Hithamani, G. and Srinivasan, K. (2015) Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry, 62 (46). pp. 11170-11179.

I

Iboyaima Singh, N. and Eipeson, W. E. (2000) Concentration of clarified orange juice by reverse osmosis. Journal of Food Science and Technology, 37 (4). 363-367, 18 ref..

Indira, T. N. and Bhattacharya, S. (2006) Grinding characteristics of some legumes. Journal of Food Engineering, 76 (2). pp. 113-118. ISSN 0260-8774

Indrani, D. and Jyotsna, Rajiv and Prabhasankar, P. and Venkateswara Rao, G. (2003) Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology, 217. pp. 219-223.

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, R. (2007) Phenol oxidases of Button Mushroom [Agaricus bisporus (Lange) Imbach]:Implications during processing. [Student Project Report]

Iyengar, J. R. and Ramanathan, P. K. and Soumithri, T. C. and Sripathy, N. V. (1969) Preparation of chicken and duck whole egg powders by the flash pasteurization technique. Journal of Food Science and Technology, 6 (3). 179-83, 17 ref..

Iyengar, J. R. and Sen, D. P. (1970) The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing. Journal of Food Science and Technology, 7 (1). 17-19, 13 ref..

Iyengar, J. R. and Soumithri, T. C. and Ramaswamy, K. G. and Rao, L. S. S. and Sripathy, N. V. and Rao, R. S. (1969) Chemical composition of whole egg powders (large scale production). Journal of Food Science and Technology, 6 (3). 197-199, 13 ref..

J

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.

Jaleel, S. A. and Basappa, S. C. and Sreekantiah, K. R. (1978) Developmental studies on certain aspects of enzymic processing of banana (Musa cavendishii). 1. Laboratory investigations. Indian Food Packer, 32 (2). 17-21, 9 ref..

Jaleel, S. A. and Basappa, S. C. and Ramesh, A. and Sreekantiah, K. R. (1979) Developmental studies on enzymatic processing of banana (Musa cavendishii). II. Pilot scale investigations. Indian Food Packer, 33 (1). 10-14, 9 ref..

Jayadeep, A. and Vasudeva, Singh and Sathyendra Rao, B. V. and Srinivas, A. (2009) Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components. Food Bioprocess Technology, 2. pp. 57-67.

Jayaprakasha, G.K. (2003) Chemical And Bioactive Studies On Byproducts From Spice Processing. PhD thesis, University of Mysore.

Jiby, James. (2012) Fish Processing Machinaries: Current Status and Future Prospects. Masters thesis, University of Mysore.

Jincy, Mathew (2003) Applications of Irradiation in Food Processing. [Student Project Report]

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Patel Payal, Krishnakant (2009) Application of Gold Nanoparticles and Quantum dots in Food Analysis. Masters thesis, University of Mysore.

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Pooja, Arora (2005) Preparation Of Tender Coconut Water Based Beverages By Using Membrane Technology. Masters thesis, University of Mysore.

Pooja, Arora (2005) Trends in the Production of Fruits and Vegetable Beverages. Masters thesis, University of Mysore.

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This list was generated on Fri Sep 22 07:15:08 2017 IST.