Items where Subject is "600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation"
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Abdul, Riyaz (2006) Response of Stage of Maturity to Ionizing Radiation in Relation to Shelf Life and Quality Of Tomatoes Under Ambient and Low Temperature Storage Conditions”. [Student Project Report]
Aneesh, Mathew (2005) Effect Of Gamma Irradiation and Map On The Shelf Life and Quality Characteristics Of Tomato (Var. Madanapally) Under Optimum Low Temperature Storage Conditions. [Student Project Report]
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.
Chetan Nayak, A. and Suguna, K. and Rastogi, N. K. (2006) Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots. Journal of Food Engineering, 74 (1). pp. 134-142. ISSN 0260-8774
Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.
Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N.K. (2007) Eﬀect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.
Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.
Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671.
Jafarkhan, K.T. (2006) Photochemical Transformation of Terpenes and their Derivatives. [Student Project Report]
James Bound, D. and Bettadaiah, B. K. and Srinivas, P. (2013) Microwave-Assisted Synthesis Of Alkyl Thiocyanates. Synthetic Communications, 43. pp. 1138-1144.
Jeevitha, G.C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. Journal of Food Processing and Preservation, 40. pp. 83-93.
Jincy, Mathew (2003) Applications of Irradiation in Food Processing. [Student Project Report]
Krishnamurthy, T. S. and Muralidharan, N. and Muthu, M. (1991) Disinfesting grain with solar heat. Appropriate Technology, 18 (3). pp. 15-16.
Kuppuswamy, S. and Swaminathan, M. and Subrahmanyan, V. (1955) Effect of heat on the nutritive value of proteins. Journal of Society of Biological Chemists India. pp. 227-233.
Major Binaya Bhusan , Sahu (2011) Application of electromagnetic radiations for sterilisation of black pepper. Masters thesis, University of Mysore.
Majumder, S. K. and Krishnamurthy, T. S. and Muthu, M. (1963) An infra-red heat disinfestation unit for foodstuffs. Research and Industry, 8 (8). pp. 229-231.
Mathur, P. B. (1968) Application of atomic energy in the preservation of fresh fruits and vegetables. Indian Food Packer, 22 (1). pp. 4-5.
Mathur, P. B. (1969) Low-dose gamma-irradiation technique for extension of storage life of seed potatoes. International Journal of Applied Radiation and Isotopes, 20 (4). 298-300, 3 ref..
Modi, V. K. and Sakhare, P. Z. and Sachindra, N. M. and Mahendrakar, N. S. (2008) Changes in Quality of Minced Meat from Goat due to Gamma Irradiation. Journal of Muscle Foods, 19. pp. 430-442.
Nath, N. and Ranganna, S. (1981) Determination of thermal process schedule for acidified papaya. Journal of Food Science, 46 (1). 201-206, 211, 33 ref..
Nath, N. and Ranganna, S. (1977) Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice. Journal of Food Technology, 12 (4). 411-419, 24 ref..
Niku, Vaibhav (2007) Change Due to Irradiation in Physiochemical Properties of Different Packaging Materials used for Food Packaging Applications. [Student Project Report]
Pragnya, G.S and Hima Bindu, P. (2010) Effect of gamma irradiation on the shelf life of cashew apple. [Student Project Report]
Priyanka, D. and Sindhoora, S. and Vijayanand, P. and Kulkarni, S. G. and Nagarajan, S. (2015) Influence of thermal processing on the volatile constituents of muskmelon puree. Journal of Food Science and Technology, 52 (5). pp. 3111-3116. ISSN 0022-1155
Ramakrishnan, M. S. and Somashekar, D. and Joseph, R. (2000) Induction of colony morphology variation in Rhodotorula gracilis by UV irradiation. Folia Microbiologica, 45 (1). pp. 51-5. ISSN 0015-5632
Rastogi, N. K. and Raghavarao, K. S. M. S. (2004) Increased mass transfer during osmotic dehydration of gamma-irradiated potatoes. Journal of Food Science, 69 (6). E259-E263.
Singh, N. S. (1972) Influence of UV light on the biosynthesis of anthocyanin-like pigments in ripening bananas. Phytochemistry, 11 (1). 163-164, 12 ref..
Sirisha, Yadlapati (2010) Physico chemical Analysis and quality characteristics of Large Scale Processed Coriander Fruits using Infra red energy. [Student Project Report]
Suresh, Kallai V. (2004) Advances in Radiation Preservation Of Bulb Crops For Shelf Life Extension and Post Harvest Quality. Masters thesis, University of Mysore.
Suresh, Kallai V. (2005) Response of Onion and Shallot to Gamma Irradiation Treatments During Ambient Storage Conditions. Masters thesis, University of Mysore.
Vidya, S. and Ravi, R. and Sila, Bhattacharya (2013) Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality. Food and Bioprocess Technology, 6. pp. 1218-1227.
Vishwanathan, K. H. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2010) Hot Air Assisted Infrared Drying of Vegetables and Its Quality. Food Science and Technology Research, 6 (5). pp. 381-388.