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Items where Division is "Grain Science and Technology" and Year is 2016

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Number of items: 32.

Amit, K. Das and Vasudeva, Singh (2016) Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes. Food Chemistry, 201. pp. 298-306.

Amit Kumar, Das (2016) Phytochemical composition and antioxidant properties of Indian maize genotypes with reference to the production of maize noodles. Doctoral thesis, Central Food Technological Research Institute.

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

Arjun, V. Nair (2016) Biotechnological approach to develop ready-to –use nutrient and nutraceutical rich rice flour suitable for weaning food. [Student Project Report] (Submitted)

Hameeda Banu, N. Itagi and Pradeep, S. R. and Vasudeva, Singh and Srinivasan, K. and Jayadeep, A. (2016) Beneficial influence of phosphorylated parboiled dehusked red rice (Oryza sativa L.) in streptozotocin-induced diabetic rats. Starch/Stärke ,, 68. pp. 568-580.

Haripriya, C. (2016) Standardisation of Multipurpose Fortified Flour for Targeted People. [Student Project Report] (Submitted)

Hemalatha, P. and Pedenla Bomzan, Dikki and Sathyendra Rao, B. V. and Sreerama, Y. N. (2016) Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on a-amylase and a-glucosidase activities. Food Chemistry, 199. pp. 330-338.

Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2016) Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chemistry, 191. pp. 152-162.

Kavitha, M. D. and Kathiresan, S. and Sila, Bhattacharya and Sarada, R. (2016) Culture media optimization of Porphyridium purpureum: production potential of biomass, total lipids, arachidonic and eicosapentaenoic acid. Journal of Food Science and Technology, 53 (5). pp. 2270-2278. ISSN 0022-1155

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.

Manisha, Thakur (2016) Processing and Utilization of maize in Ready-To-Eat Products. Masters thesis, University of Mysuru.

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)

Monika, Bano (2016) Preparation of cereal based ready-to-eat weaning food. [Student Project Report] (Submitted)

Mr., Himanshu (2016) Development of Polyphenol Concentrate from Medicinal Rice Bran. [Student Project Report] (Submitted)

Nagaprabha, P. (2016) Grain Based Micronutrient Rich Food Gels: Development, Characterization And Bio-Accessibility. Doctoral thesis, Central Food Technological Research Institute.

Nagaprabha, P. and Sila, Bhattacharya (2016) Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels. LWT - Food Science and Technology, 65. pp. 917-923.

Nagaprabha, P. and Sila, Bhattacharya (2016) Textural characterization of foxtail millet gels: effect of cations and hydrocolloids. Journal of Food Science and Technology, 53 (1). pp. 257-268. ISSN 0022-1155

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

Preetham Kumar, Koppalu V. and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69. pp. 358-362.

Priyadarshini, S. (2016) Influence Of Ingredient Composition On The Quality Characteristics Of Ready To Eat Flakes From Composite Flour. [Student Project Report] (Submitted)

Priyanka, Sambrouth (2016) Phytochemical Quality of Enzymatically Processed Rice Bran. [Student Project Report] (Submitted)

Rajesh, Devisetti and Sreerama, Y. N. and Sila, Bhattacharya (2016) Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation. Journal of Food Science and Technology, 53 (1). pp. 649-657. ISSN 0022-1155

Sahaja, Pochineni (2016) Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties. [Student Project Report] (Submitted)

Shruti, Pandey and Asha, M. R. and Jayadeep, A. (2016) Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi). Journal of Food Science and Technology, 53 (2). pp. 1014-1024.

Shubhankar, Debnath (2016) Processing and Ingredient Effects on Quality Attributes of Maize Cereals. [Student Project Report] (Submitted)

Shweta, Srivastava (2016) Amaranth Oil: Characteristics And Nutritional Benefits. Masters thesis, University of Mysuru.

Snehal, Dasharath Doke and Sreerama, Y. N. and Manisha, Guha (2016) Inhibitory Effects of Garden Cress (Lepidium Sativum L.) Seed Coat Phenolics on Α-Amylase, Α-Glucosidase and Trypsin. International Journal of Pharmaceutical Research and Bio-Science, 5 (1). pp. 68-76.

Suprith, H. R. (2016) Study on production of low cost fabricated dhal. Masters thesis, University of Mysuru.

Usha, Dharmaraj and Sathyendra Rao, B. V. and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2016) Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics. Journal of Cereal Science, 68. pp. 1-7.

Varsha, V. Prabhu (2016) Extraction of Nutraceutical Rich Fractions from Millets and its Characterization. [Student Project Report] (Submitted)

Varsha, Yadav (2016) Effects of heat processing on physico-chemical properties of sorghum grain and flour. [Student Project Report] (Submitted)

Vinyas Reddy, S. (2016) Studies On Physical, Hydration And Cooking Properties Of Selected Dhals And Attempts To Develop A New Method For Its Cookability. [Student Project Report] (Submitted)

This list was generated on Sun Sep 15 18:01:07 2019 IST.