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Items where Subject is "600 Technology > 08 Food technology > 07 Food Engineering"

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Number of items at this level: 117.

A

Abhay, Dokania (2011) Application of Liquid Emulsion Membranes. [Student Project Report] (Submitted)

Abhilash, Thankachan (2008) Drying for Downstream Processing of Biomolecules. [Student Project Report]

Agrawal, Harsh Vardhan (2007) Mathematical Modeling of the Texture of a Model Snack Food. [Student Project Report]

Amar, Harish S and Lionel, Texeira and Dushyant, Mullur and Raghu, G Iyer (2004) Artificial Neural Network For Optimization In Food Engineering Applications. [Student Project Report]

Amit Kumar, Kulkarni (2010) Extraction of Phenol and Citric acid from aqueous Effluent using supported Liquid Membrane. [Student Project Report]

Anandharamakrishnan, C. and Raghavendra, S. N. and Barhate, R. S. and Hanumesh, U. and Raghavarao, K. S. M. S (2005) Aqueous two-phase extraction for recovery of proteins from cheese whey. Food and Bioproducts Processing, 83 (C3). 191-197 ; 19 ref..

Ashwini, N. Bellary (2015) Development of functional foods by impregnation of bioactive compounds in solid food matrix. PhD thesis, University of Mysore.

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 Moriyasu, Murata and Hiroshi, Nabetani and Mitsutoshi, Nakajima and Subramanian, R. (2010) Analysis of Permeability of Organic Solvents through a Composite Dense Nonporous Membrane. Journal of Chemical Engineering of Japan, 43 (3). pp. 261-268.

B

Balachandran, Pratik (2007) Thermal Behaviour Prediction of Particulates Under Ambient and Cryogenic Conditions. [Student Project Report]

Barhate, R. S. and Patil, Ganapathi and Srinivas, N. D. and Raghavarao, K. S. M. S. (2004) Drop formation in aqueous two-phase systems. Journal of Chromatography. A, 1023 (2). pp. 197-206. ISSN 0021-9673

Bhavya, S. G. and Priyanka, B. S. and Navin, K. Rastogi (2012) Reverse micelles-mediated transport of lipase in liquid emulsion membrane for downstream processing. Biotechnology Progress, 28 (6). pp. 1542-1550. ISSN 8756-7938

Bhowal, S. and Priyanka, B. S. and Rastogi, N. K. (2014) Mixed Reverse Micelles Facilitated Downstream Processing of Lipase Involving Water-Oil-Water Liquid Emulsion Membrane. Biotechnology Progress, 30. pp. 1084-1092.

C

Chandra Sekhar, Jampani (2014) Adsorption and liquid-liquid extraction for the downstream processing of anthocyanins. PhD thesis, University of Mysore.

Chandrasekhar, J. and Raghavarao, K. S. M. S. (2015) Differential partitioning for purification of anthocyanins from Brassica oleracea L. Separation and Purification Technology, 151. pp. 57-65.

Chandrashekar, J. and Sonika, G. and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2015) Differential partitioning of betacyanins and betaxanthins employing aqueous two phase extraction. Journal of Food Engineering, 144. pp. 156-163.

Chanukya, B. S. and Manish, Kumar and Rastogi, N. K. (2013) Optimization of lactic acid pertraction using liquid emulsion membranes by response surface methodology. Separation and Purification Technology, 111. pp. 1-8.

Chanukya, B. S. and Sanketh, Patil and Rastogi, N. K. (2013) Influence of concentration polarization on flux behavior in forward osmosis during desalination using ammonium bicarbonate. Desalination, 312. pp. 39-44.

Chetan Nayak, A. and Rastogi, N. K. (2010) Comparison of osmotic membrane distillation and forward osmosis membrane processes for concentration of anthocyanin. Desalination and Water Treatment, 16. pp. 134-145.

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

Chethana, S. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2006) New aqueous two phase system comprising polyethylene glycol and xanthan. Biotechnology Letters, 28. pp. 25-28.

D

Debnath, Biswajit (2007) Simulation study on coating of foods. [Student Project Report]

E

Ezhilarasi, P. N. and Karthik, P. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology, 6 (3). pp. 628-647. ISSN 1935-5130

G

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

Ghosal, Sudeep (2007) Properties and Applications of Food Powders. [Student Project Report]

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

Gulati, Gulbagh Singh (2007) Concentration of Natural Colorants using Membrane Processes. [Student Project Report]

H

Hameeda, J. B. (2012) Methods to Enhance Mass Transfer in Banana Samples. [Student Project Report] (Submitted)

Huang, Yanbo and Whittaker, A. Dale and Lacey, Ronald E. (2001) Automation for Food Engineering: Food Quality Quantization and Process Control. CRC Press, Boca Raton. ISBN 0-8493-2230-8

J

Jegan Roy, J. and Abraham, T. E. and Abhijith, K. S. and Sujith Kumar, P. V. and Thakur, M. S. (2005) Biosensor for the determination of phenols based on cross-linked enzyme crystals (CLEC) of laccase. Biosensors and Bioelectronics, 21 (1). pp. 206-211.

K

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1958) Studies on the non-enzymatic browning of foods products: Sugar-organic acid model systems. Food Science, 7 (7). pp. 181-185.

Karthik, P. and Anandharamakrishnan, C. (2016) Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187. pp. 92-105.

Krishna, B. H. (2010) Developing R&D Food Engineering Facilities. Journal of Food Science and Technology, 17 (1). pp. 116-117.

Kumar, Pallav (2007) Direct Osmosis: Its Mathematical Modeling and Application of Acoustic Field to Increase Flux. [Student Project Report]

L

Lakshminarayana, S. K. and Ramanathan, P. K. (1959) Equipment for food industries, their design and manufacture in India. Food Science, 8 (8). pp. 302-304.

M

Madhusudhan, M. C. and Chethana, S. and Raghavarao, K. S. M. S. (2011) Electrokinetic Demixing of Polymer/Salt Systems Containing Biomolecules. Separation Science and Technology, 46. pp. 727-733.

Mahesh Kumar, B. V. N. (2004) Studies On Formation Of Reverse Micelles In Solvent-Surfactant Combinations. [Student Project Report]

Manish, Kumar (2011) Applications of Liquid Emulsion Membrane in Food Processing. [Student Project Report] (Submitted)

Manish, Kumar (2012) Liquid Emulsion Membrane for Lactic Acid Extraction: A Response Surface Approach. [Student Project Report] (Submitted)

Manjula, S. and Subramanian, R. (2008) Enriching Oryzanol in Rice Bran Oil using Membranes. Applied Biochemistry and Biotechnology, 151. pp. 629-637. ISSN 0273-2289

Manjula, S. and Kobayashi, I. and Subramanian, R. (2011) Characterization of phospholipid reverse micelles in nonaqueous systems in relation to their rejection during membrane processing. Food Research International, 44 (4). pp. 925-930.

Manuramachandar, U (2004) Improved Design Of Circular Fryer For Foods. [Student Project Report]

Ms., Neha (2010) Applications of Forward Osmosis in Food Industry. Masters thesis, University of Mysore.

Mugambhika, M. N. (2011) Applications of Supported liquid membranes in food process engineering. [Student Project Report]

Mukherjee, S. and Suvendu, Bhattacharya. (2006) Characterization of agglomeration process as a function of moisture content using a model food powder. Journal of Texture Studies, 37 (1). pp. 35-48.

Murthy, C. T. (2001) Cryogenic Size Reduction and Engineering Properties of Black Pepper. PhD thesis, University of Mysore.

N

Nagaraj, Naveen and Chethana, S. and Raghavarao, K. S. M. S. (2005) Electrokinetic demixing of aqueous two-phase polymer/salt systems. Electrophoresis, 26 (1). pp. 10-17. ISSN 0173-0835

Nakkeeran, E. (2005) Downstream Processing Of Polygalacturonase and Xanthophylls From Aspergillus Carbonarius Using Membrane Technology. [Student Project Report]

Nandini, K. E. and Rastogi, N. K. (2010) Single step purification of lactoperoxidase from whey involving reverse micelles-assisted extraction and its comparison with reverse micellar extraction. Biotechnology Progress, 26 (3). pp. 763-771.

Nandini, K. E. and Rastogi, N. K. (2011) Liquid–Liquid Extraction of Lipase Using Aqueous Two-Phase System. Food and Bioprocess Technology , 4. pp. 295-303.

Naveen, Nagaraj (2004) Integrated Biotechnological Approaches For the Purificatiion And Concentratiion Of Liquid Foods Proteins and Food Colors. PhD thesis, University of Mysore.

Naveen, Nagaraj and Srinivas, N.D. and Raghavarao, K.S.M.S. (2002) A coustic field assisted demixing of aqueous two-phase systems. Journal of Chromatography A, 977. pp. 163-172.

Nidhi, Yadav (2004) Characterisation Of the Viscoelasticity Of Chickpea Flour Doughs. [Student Project Report]

Nishanth, M. C. and Nithin, P. and Pavan Krishna, K . and Surendra, Mehta (2011) Design and Fabrication of Nylon/Teflon Die Set for Spherical Moulding. [Student Project Report]

Nithya, G. (2006) Partition Studies Of Betalains in Aqueous Two Phase Systems. [Student Project Report]

Nrusimha Nath, Misra (2009) Applications of External Fields in Food and Bioprocessing. Masters thesis, University of Mysore.

Nrusimha Nath, Misra (2010) Acoustic Field Assisted Demixing of Aqueous Dispersions. [Student Project Report]

P

Pankaj, Sharma (2006) Energy Assessment and Batter Quality in Different Wet Grinding Systems. [Student Project Report]

Pauline Shoba, J. (2002) Osmotic Membrane Distillation for Concentration of Fruit Juices. [Student Project Report]

Pillai, Vijay Siddharth (2007) Synthesis of Solanesyl Oleate in Supercritical Carbon Dioxide Medium. [Student Project Report]

Prateek, D. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Heat Transfer Analysis of Sterilization of Canned Milk Using Computational Fluid Dynamics Simulations. Journal of Food Science and Engineering, 3. pp. 571-583.

Prem, V. (2010) Acoustics Assisted Reverse Micellar Extraction Of Bromelain. [Student Project Report]

Priyanka, B. S. and Abhijith, K. S. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2014) Integrated Approach for the Extraction and Purification of IgY from Chicken Egg Yolk. Separation Science and Technology, 49. pp. 562-568.

Priyanka, B. S. and Rastogi, N. K. and Raghavarao, K.S.M.S. and Thakur, M. S. (2012) Downstream processing of luciferase from fireflies (Photinus pyralis) using aqueous two-phase extraction. Process Biochemistry, 47 . pp. 1358-1363. ISSN 1359-5113

Priyanka, B. S. and Rastogi, Navin K. and Raghavarao, K. S. M. S. and Thakur, M. S. (2013) Optimization of extraction of luciferase from fireflies (Photinus pyralis) using aqueous two-phase extraction. Separation and Purification Technology, 118. pp. 40-48. ISSN 1383-5866

R

Raghavan, C. V. and Nagin, Chand and Srichandan Babu, R. and Srinivasa Rao, P. N. (1995) Modeling the power consumption during sheeting of doughs for traditional Indian foods. Journal of Food Process Engineering, 18 (4). 397-415, 11 ref..

Raghavarao, K S M S and Doddamane, Srinivas N and Sampangi, Chethana and Todd, Paul W (2002) Field-assisted extraction of cells, particles and macromolecules. Trends in Biotechnology, 20 (2). pp. 72-78. ISSN 0167-7799

Raghavarao, K. S. M. S. and Robin, M. Stewart and Rudge, Scott R. (1998) Electrokinetic Demixing of Aqueous Two-Phase Systems. 3. Drop Electrophoretic Mobilities and Demixing Rates. Biotechnology Progress, 14. pp. 922-930.

Raghavarao, K. S. M. S. and Dueser, M. and Todd, P. (2000) Multistage magnetic and electrophoretic extraction of cells, particles and macromolecules. Advances in Biochemical Engineering/Biotechnology, 68. pp. 139-90. ISSN 0724-6145

Raghunatha Rao, Y. K. (1952) Manufacture of food machinery in India. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 273-277.

Raidoo, A.D. and Raghavarao, K.S.M.S. and Sawant, S.B. (1987) Improvements in Gas Inducing Impeller Design. Chemical Engineering Communications, 54. pp. 241-264.

Rakhi, Singh (2013) Application of Short Path Evaporation in Food Industry. Masters thesis, University of Mysore.

Ramachandra, B. S. and Kalbag, S. S. (1960) Heat transfer in food industries. Reviews in Food Technology, 2. pp. 29-49.

Ramesh, A. (2006) Challenges in machinery design for heritage foods of India. Indian Food Industry, 25 (6). pp. 78-82.

Ramesh, M. N. (2003) Moisture transfer properties of cooked rice during drying. Lebensmittel Wissenschaft und Technologie, 36 (2). 245-255, many ref..

Ramesh, M. N. and Srinivasa Rao, P. N. (1996) Development and performance evaluation of a continuous rice cooker. Journal of Food Engineering, 27 (4). 377-387, 12 ref..

Ramesh, M. N. (2000) The performance evaluation of a continuous vegetable cooker. International Journal of Food Science and Technology, 35 (4). 377-384, 16 ref..

Ramesh, V. (2006) Downstream Processing Of Pigments From Monascus Purpureus Using Membrane Technology. [Student Project Report]

Ramesh, M. N. (2001) An application of image analysis for the study of kinetics of hydration of milled rice in hot water. International Journal of Food Properties, 4 (2). 271-284, 49 ref..

Rangaswamy, Subramanian and Sosaku, Ichikawa and Mitsutoshi, Nakajima and Toshinori, Kimura (2001) Characterization of phospholipid reverse micelles in relation to membrane processing of vegetable oils. European Journal of Lipid Science Technology, 103. pp. 93-97.

Rastogi, N. K. (2016) Opportunities and Challenges in Application of Forward Osmosis in Food Processing. Critical Reviews in Food Science and Nutrition, 56 (2). pp. 266-291.

Rastogi, N.K. and Raghavarao, K.S.M.S. (1996) Kinetics of Osmotic Dehydration under Vacuum. Lebensmittel-Wissenschaft und Technologie , 29. pp. 669-672.

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2008) Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system. Chemical Engineering and Processing: Process Intensification, 47. pp. 83-89. ISSN 0255-2701

Rohit, Reddy (2012) Estimation of Critical Micellar Concentration and Reverse Micelle Size. [Student Project Report] (Submitted)

Roopa, B. S. and Suvendu, Bhattacharya (2010) Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. LWT - Food Science and Technology, 43 (9). pp. 1403-1408.

Rupesh Kumar, Dubey (2013) Rheology of Whey Protein Dispersions in Relation to Coating Characteristics. [Student Project Report] (Submitted)

S

Saibal, Bhowal (2013) Mixed reverse micelles facilitated downstream processing of lipase involving water-oil-water (WOW) liquid emulsion membrane. [Student Project Report] (Submitted)

Sanjeet Kumar, Verma (2003) Infrared Processing of Food Materials. [Student Project Report]

Sanketh, Patil (2011) Forward osmosis for Desalination. [Student Project Report]

Satya, Sriram Valluri (2010) Forward osmosis for concentration of liquid foods. [Student Project Report]

Shailendra Singh, Rathore (2004) Low Temperature Drying of Foods. Masters thesis, University of Mysore.

Shipra, Sharma and Suvendu, Bhattacharya (2014) Strain and strain rate dependence of gellan, agar and agar–gellan gels as model systems. Journal of Food Engineering, 141. pp. 93-98.

Shipra, Tiwari and Suvendu, Bhattacharya (2015) Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels. Drying Technology, 33 (12). pp. 1491-1499.

Shipra, Tiwari and Suvendu, Bhattacharya (2011) Aeration of model gels: Rheological characteristics of gellan and agar gels. Journal of Food Engineering, 107 (1). pp. 134-139. ISSN 0260-8774

Sravani, Pydi (2011) Application of membrane technology for protein products. [Student Project Report] (Submitted)

Sreekumar, V (2007) Improved Method for Extraction and Purification Of Bioactive Compounds from Capsicum Habanero (Capsicum chinence)(Supercritical co2 extraction). [Student Project Report]

Sridhar, B. S. (2013) Physical and flow properties of solid food materials for designing silos and pneumatic handling systems to prevent food spoilage. Indian Food Industry, 32 (6). pp. 38-46.

Sridhar, B.S. and Manohar, B. (2001) Optimization of the continuously extruded unleavened flat bread(chapati) process. European Food Research and Technology, 212. pp. 477-486.

Srinivas, N. D. and Barhate, R. S. and Raghavarao, K. S. M. S. and Todd, P. (2000) Acoustic demixing of aqueous two-phase systems. Applied Microbiology and Biotechnology, 53. pp. 650-654.

Srinivas, N. D. and Barhate, R. S. and Raghavarao, K. S. M. S. and Todd, P. (2001) Acoustic field assisted enhanced demixing of aqueous two-phase systems. Biochimica et Biophysica Acta, 1524 (1). pp. 38-44. ISSN 0006-3002

Srinivas, N. D. and Naveen, N. and Raghavarao, K. S. M. S. (2001) Acoustic field assisted demixing of aqueous two-phase polymer systems. Bioseparation, 10 (4-5). pp. 203-210. ISSN 0923-179X

Srinivas, N.D. and Narayan, A.V. and Raghavarao, K.S.M.S. (2002) Mass transfer in a spray column during two-phase extraction of horseradish peroxidase. Process Biochemistry, 38. pp. 387-391.

Surya Prakash, P. (2010) Reverse Micellar Extraction Coupled Adsorption for Purification of Bromelain. [Student Project Report]

Sushma, M. (2013) Effect of high and low molecular weight compounds on the behaviour of flux in forward osmosis. [Student Project Report] (Submitted)

Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. Journal of Food Engineering, 32 (1). : 83-99 ; 34 ref..

U

Umesh Hebbar, H. and Sumana, B and Hemavathi, A. B. and Raghavarao, K. S. M. S. (2012) Separation and Purification of Bromelain by Reverse Micellar Extraction Coupled Ultrafiltration and Comparative Studies with Other Methods. Food and Bioprocess Technology, 5. pp. 1010-1018.

Umesha, S. S. and Manohar, B. and Akhilender Naidu, K. (2013) Microencapsulation of a‐linolenic acid‐rich garden cress seed oil: Physical characteristics and oxidative stability. European Journal of Lipid Science and Technology, 115. pp. 1474-1482.

V

Vaideki, T.S. (2005) Application of Membrane Processes to Drinking Water Production. Masters thesis, University of Mysore.

Vaideki, T.S. (2005) Membrane Processing of Tofu-Whey. Masters thesis, University of Mysore.

Venkatesh Murthy, K. (2006) Heat Transfer Studies of Equipments for Production of Indian Traditional Foods. PhD thesis, University of Mysore.

Venkatesh Murthy, K. and Sudha, M. L. and Ravi, R. and Raghavarao, K.S.M.S. (2015) Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology. Journal of Food Science and Technology, 52 (7). pp. 4405-4413. ISSN 0022-1155

Venkateshmurthy, K. and Raghavarao, K. S. M. S. (2015) Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food. Journal of Food Science and Technology, 52 (8). pp. 5357-5363.

Venudhara, B. (2016) Development of Sensors for the Prevention of Post-Harvest Food Losses. [Student Project Report] (Submitted)

Vikrant, N. Badgujar (2010) Extraction of Phenol from Aqueous Effluents using Supported Liquid Membrane. [Student Project Report]

Villacis, M.F. and Rastogi, N.K. and Balasubramaniam, V.M. (2008) Effect of high pressure on moisture and NaCl diffusion into turkey breast. LWT - Food Science and Technology, 41. pp. 836-844.

Vishwanathan, K. H. and Subramanian, R. (2014) Particle Size Characteristics of Ground Soy and Red Gram. International Journal of Food Properties, 17 (7). pp. 1469-1481.

W

Wahid. N, Abdul and Mujahid Baig, Mohamed and Kumar .B, Mohan and Irfan khan, Parvis (2007) Design and Fabrication of Single Screw Food Extrusion Cooker. [Student Project Report]

This list was generated on Tue Jun 27 00:49:16 2017 IST.