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Items where Subject is "600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible"

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Article

Bains, G. S. (1960) Cereal gums. Reviews in Food Technology, 2. pp. 50-66.

Praveen Kumar, Srivastava and Mukesh, Kapoor (2015) Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum. LWT - Food Science and Technology, 64 (2). pp. 809-816.

Priyangini, F. and Sudhir, G. Walde and Ramalingam, C. (2018) Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology. Carbohydrate Polymers, 202. pp. 497-503.

Shipra, Sharma and Suvendu, Bhattacharya (2015) Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology, 52 (2). pp. 1233-1237. ISSN 0022-1155

Shobha, M. S. and Tharanathan, R. N. (2015) Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with k-carrageenan. Carbohydrate Polymers, 115. pp. 253-259.

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Guar gum as an additive for improving the bread making quality of wheat flours. Journal of Food Science and Technology, 22 (2). 101-104, 7 ref..

Thesis

Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Afreen, Asif (2018) Modification of Guar Gum: Chemical depolymerization. [Student Project Report] (Submitted)

Dipjyoti, Saha (2008) Hydrocolloids as thickening and gelling agents in food. [Student Project Report]

Rastogi, Jatin and Roopesh Kumar, R. (2008) Characterization Of Mixed Gels. [Student Project Report]

Supriya, Kaul (2014) Studies on the effect of edible oils, Eugenia jambolana and Orlistat on the pancreatic lipase activity. [Student Project Report] (Submitted)

This list was generated on Wed Sep 18 08:55:26 2019 IST.