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Timestamp: 2019-04-25 12:44:26+00:00

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Items where Subject is "600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot"
Anand, J. C. (1953) Preparation and preservation of fermented carrot juice. Indian Food Packer, 7 (4). pp. 17-18.
Beerh, O. P. and Saxena, A. K. and Manan, J. K. (1984) Improvement of traditional method of manufacture of carrot murrabba. Indian Food Packer, 38 (4). pp. 59-63.
Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..
Chakkaravarthi, A. and Math, R. G. and Walde, S. G. and Rao, D. G. (1993) Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering, 20 (4). 381-389, 7 ref..
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.
Kirti, R. Saad and Gyanendra, Kumar and Giridhar, P. and Nandini, P. Shetty (2018) Differential expression of anthocyanin biosynthesis genes in Daucus carota callus culture in response to ammonium and potassium nitrate ratio in the culture medium. 3 Biotech, 8. pp. 1-11.
Kuppuswamy, S. and McBean, D. M. (1957) Effect of coating with starch and starch fractions on storage of dehydrated carrot. Food Technology, 11. pp. 262-265.
Madhusudhan, R. and Ravishankar, G. A. (1996) Gradient of anthocyanin in cell aggregates of Daucus carota in suspension cultures. Biotechnology Letters, 18 (11). 1253-1256, 23 ref..
Narayan, M. S. and Venkataraman, L. V. (2002) Effect of sugar and nitrogen on the production of anthocyanin in cultured carrot (Daucus carota) cells. Journal of Food Science, 67 (1). pp. 84-86.
Narayan, M. S. and Thimmaraju, R. and Bhagyalakshmi, N. (2005) Interplay of growth regulators during solid-state and liquid-state batch cultivation of anthocyanin producing cell line of Daucus carota. Process Biochemistry, 40. pp. 351-358.
Rajani, J. (2011) Preparation of sugar free and nutraceutical enriched carrot halwa. Masters thesis, University of Mysore.
Rajendran, L. and Ravishankar, G. A. and Venkararaman, L. V. and Prathiba, K. R. (1992) Anthocyanin production in callus cultures of Daucus carota as influenced by nutrient stress and osmoticum. Biotechnology Letters, 14 (8). 707-712, 18 ref..
Rajendran, L. and Suvarnalatha, G. and Ravishankar, G. A. and Venkataraman, L. V. (1994) Enhancement of anthocyanin production in callus cultures of Daucus carota L. under the influence of fungal elicitors. Applied Microbiology and Biotechnology, 42 (2/3). 227-231, 32 ref..
Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (6). pp. 1020-1023.
Rastogi, N. K. and Nayak, C. A. and Raghavarao, K. S. M. S. (2004) Influence of osmotic pre-treatments on rehydration characteristics of carrots. Journal of Food Engineering, 65. pp. 287-292.
Rastogi, N. K. and Nguyen, Loc Thai and Balasubramaniam, V. M. (2008) Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. Journal of Food Engineering, 88. pp. 541-547.
Rastogi, N. K. and Raghavarao, K. S. M. S. (1997) Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering, 34 (4). 429-440, 25 ref..
Rastogi, N. K. and Loc Thai, Nguyen and Jiang, Bo (2010) Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology. Food Bioprocess Technology, 3. pp. 762-771.
Saad, K. R. and Giridhar, P. and Nandini, P. Shetty (2018) Medium composition potentially regulates the anthocyanin production from suspension culture of Daucus carota. 3 Biotech, 8.
Sastry, M. V. and Siddappa, G. S. (1958) Retention of B-carotene during the preparation of carrot preserve. Food Science, 7 (6). p. 149.
Sindhuja, H. N. and Marjan, A. and Srinivas, P. and Shylaja, M. Dharmesh (2016) A novel beta-carotene–associated carrot (Daucus carota L.) pectic polysaccharide. Nutrition, 32. pp. 818-826.
Sindhuja, H. N. and Shylaja, M. Dharmesh (2015) Amelioration of Skin cancer in mice by β-carotene and Phenolics of Carrot (Daucus carota). American Journal of Biopharmacology Biochemistry and Life Sciences, 4 (2). pp. 1-25.
Singh Negi, P. and Kumar Roy, S. (2000) Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots. Journal of the Science of Food and Agriculture, 80 (15). 2169-2175, 38 ref..
Singh Negi, P. and Kumar Roy, S. (2001) The effect of blanching on quality attributes of dehydrated carrots during long-term storage. European Food Research and Technology, 212 (4). 445-448, 24 ref..
Sudha, G. and Ravishankar, G. A. (2003) Elicitation of anthocyanin production in callus cultures of Daucus carota and involvement of calcium channel modulators. Current Science, 84 (6). pp. 775-779.
Sudha, G. and Ravishankar, G. A. (2003) The role of calcium channels in anthocyanin production in callus cultures of Daucus carota. Plant Growth Regulation, 40. pp. 163-169.
Sudha, G. and Ravishankar, G. A. (2003) Influence of putrescine on anthocyanin production in callus cultures of Daucus carota mediated through calcium ATPase. Acta Physiologiae Plantarum, 25 (1). pp. 69-75.
Suvarnalatha, G. and Rajendran, L. and Ravishankar, G. A. and Venkataraman, L. V. (1994) Elicitation of anthocyanin production in cell cultures of carrot (Daucus carota L.) by using elicitors and abiotic stress. Biotechnology Letters, 16 (12). 1275-1280, 23 ref..
Thai Nguyen, LOC and Rastogi, N. K. and Balasubramaniam, M. (2007) Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots. Journal of Food Science, 72 (5). E264-E270.
Vishwanathan, K. H. and Girish, K. G. and Umesh Hebbar, H. (2013) Infrared assisted dry-blanching and hybrid drying of carrot. Food and Bioproducts Processing, 91. pp. 89-94.
This list was generated on Thu Apr 25 17:59:20 2019 IST.

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