Items where Subject is "600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating"
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Archana, Natarajan (2011) Effect of thermal treatment on the glucosinolate content in mustard seeds. [Student Project Report]
Arpan, Dutta and Pannalal, Ranu and Srinivasa Rao, Chandra (2007) Effects of Microwave Dehydration Study On Carrot, Onion and Grape. [Student Project Report]
Behera, Sushmita and Nagarajan, S. and Jagan Mohan Rao, L. (2004) Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chemistry, 87. pp. 25-29. ISSN 0308-8146
Binaya Bhusan, Sahu (2010) Application of Dielectric Heating in Food Processing. Masters thesis, University of Mysore.
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
Devender, Kumar (2011) Microwave assisted extraction of ginger. Masters thesis, University of Mysore.
Devender, Kumar (2010) Microwave Processing of Spices and Plantation Crops. Masters thesis, University of Mysore.
Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2013) Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale). International Journal of Food Science and Technology, 48. pp. 1828-1833.
Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2016) Emerging Trends in Microwave Processing of Spices and Herbs. Critical Reviews in Food Science and Nutrition, 56. pp. 2160-2173.
Jeevitha, G.C. and Anto, A. and Chakkaravarthi, A. and Umesh Hebbar, H. (2015) Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper. Journal of Food Processing and Preservation, 39 (6). pp. 784-792.
Jeevitha, G.C. and Sowbhagya, H. B. and Umesh Hebbar, H. (2016) Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture, 96. pp. 4243-4249.
Lakshmi, S. and Chakkaravarthi, A. and Subramanian, R. and Vasudeva, Singh. (2007) Energy consumption in microwave cooking of rice and its comparison with other domestic appliances. Journal of Food Engineering, 78 (2). pp. 715-722.
Leelavathi, Suddala (2011) Studies on Essential Oil from Microwave Treated Coriander Seed Obtained by Super Critical Fluid Co2 Extraction. [Student Project Report]
Math, R. G. and Nagender, A. and Sameera Nayani, A. and Satyanarayana, A. (2014) Continuous Microwave Processing and Preservation of Acidic and Non Acidic Juice Blends. International Journal of Agriculture and Food Science Technology, 5 (2). pp. 81-90.
Meenakshi, Singh and Raghavan, B. and Abraham, K. O. (1996) Processing of marjoram (Marjorana hortensis Moench.) and rosemary (Rosmarinus officinalis L.). Effect of blanching methods on quality. Nahrung, 40 (5). 264-266, 18 ref..
Nagaraj, Naveen and Narayan, A.V. and Srinivas, N.D. and Raghavarao, K.S.M.S. (2003) Microwave-ﬁeld-assisted enhanced demixing of aqueous two-phase systems. Analytical Biochemistry, 312. pp. 134-140.
Nawghare, Gajendra. K (2014) Studies on the effect of Microwave heating on Guava (Psidium guajava L.,). [Student Project Report] (Submitted)
Nivedita, S. (2014) Effect of infrared, microwave and extrusion cooking on the physico-chemical properties and storage stability of two sorghum cultivars. [Student Project Report] (Submitted)
Parthasarathi, S. and Ezhilarasi, P. N. and Jena, B. S. and Anandharamakrishnan, C. (2013) A comparative study on conventional and microwave-assisted extraction for microencapsulation of Garcinia fruit extract. Food and Bioproducts Processing, 91. pp. 103-110.
Patwardhan, S. G. (2000) Ohmic heating: A mode of heating and concentration of liquids. Beverage and Food World, 27 (3). pp. 32-33.
Ramesh, M. N. and Wolf, W. and Tevini, D. and Bognar, A. (2002) Microwave blanching of vegetables. Journal of Food Science, 67 (1). 390-398, 34 ref..
Ramesh, M. and Haridas Rao, P. and Ramadoss, C. S. (1995) Microwave treatment of groundnut (Arachis hypogaea): extractability and quality of oil and its relation to lipase and lipoxygenase activity. Lebensmittel Wissenschaft und Technologie, 28 (1). 96-99, 13 ref..
Rohit, Upadhyay and Ramalakshmi, K. and Jagan Mohan Rao, L. (2012) Microwave-assisted extraction of chlorogenic acids from green coffee beans. Food Chemistry, 130. pp. 184-188.
Rohit, Upadhyay (2010) Microwave Assisted Extraction (Mae) of Chlorogenic Acids from the Green Coffee Beans. [Student Project Report]
Shubhashree, Dhal (2015) Studies on optimization of microwave assisted extraction of capsicum varieties and analysis of various quality parameters. [Student Project Report] (Submitted)
Sowjanya, A (2012) Studies on effect of microwave heating of non-acidic vegetable juices. [Student Project Report] (Submitted)
Sruthi, P..S. (2013) Microencapsulation of Green tea polyphenol extract. [Student Project Report] (Submitted)
Sushmita, Behera (2002) Microwave processing of spices. [Student Project Report]
Suvendu, Bhattacharya. and Rashmi, Jena. (2007) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties. Journal of Food Engineering, 78 (4). pp. 1305-1314.
Umesh Hebbar, H. and Nandini, K. E. and Lakshmi, M. C. and Subramanian, R. (2003) Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9 (1). pp. 49-53.