Source: http://ir.cftri.com/view/subjects/664=2E5.html
Timestamp: 2019-04-25 16:54:44+00:00

Document:
Items where Subject is "600 Technology > 08 Food technology > 05 Processing and Engineering"
Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2002) Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering, 54 (1). pp. 35-43.
Ahmed, S. Y. and Harendranath, R. and Narendra, Singh. (1984) A screw press for fractionating green vegetation. Journal of Food Science and Technology, 21 (2). 97-99, 7 ref..
Ali Muhammed, M. and Manjunatha, N. and Venkatesh Murthy, K. and Bhaskar, N. (2015) Design and testing of small scale fish meat bone separator useful for fish processing. Journal of Food Science and Technology, 52 (6). pp. 3520-3528.
Anand Paul, D. and Anishaparvin, A. and Anandharamakrishnan, C. (2011) Computational fluid dynamics studies on pasteurisation of canned milk. International Journal of Dairy Technology, 64 (2 ). pp. 305-313.
Anandaswamy, B. and Date, W. B. (1956) Processing lucerne for edible purposes. Bulletin of Central Food Technological Research Institute, 5. pp. 105-107.
Anantharaman, K. and Subramanian, N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Processing of groundnut cake for edible protein isolate. Indian Oilseeds Journal, 3. pp. 85-90.
Anishaparvin, A. and Chhanwal, N. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science, 75 (9). E605-E611.
Anitha, Nagaraju (2009) Preparation and evaluation of blended and interesterified oils. PhD thesis, University of Mysore.
Anjum, Khanam and Kalpana, Platel (2016) Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals. Journal of Food Science and Technology, 53 (3). pp. 1634-1639.
Anto, A. and Kiran, B. V. and Jeevitha, G. C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.
Anu Bhushani, J. and Anandharamakrishnan, C. (2014) Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science and Technology, 38. pp. 21-33.
Ashutosh, Bhupendra Tank (2011) An investigation of fully and partially loaded buns during baking process in a Pilot Scale Electrical Heating Oven using computational fluid dynamics. Masters thesis, University of Mysore.
Atsushi, Miyagi and Subramanian, R. and Mitsutoshi, Nakajima (2003) Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils. Journal of the American Oil Chemists Society, 80 (9). pp. 927-932.
Bains, G. S. (1967) National policy on processing and milling of food grains. I. Wheat and wheat products. Research and Industry, 12. pp. 254-257.
Bains, G. S. (1963) Use of galactomannan polysaccharides in food processing and their role in nutrition. Food Science, 12 (11). pp. 344-345.
Bains, G. S. and Bhatia, D. S. (1953) Manufacture of biscuits. Bulletin of Central Food Technological Research Institute, 2. pp. 102-106.
Balaji Marotrao, Bhosle and Rangaswamy, Subramanian and Ebert, K. (2005) Deacidification of model vegetable oils using polymeric membranes. European Journal of Lipid Science and Technology, 107 (10). pp. 746-753.
Balaraman, Manohar and Soundar, Divakar (2004) Applications of surface plots and statistical designs to selected lipase catalysed esterification reactions. Process Biochemistry, 39. pp. 847-853.
Began, G. and Manohar, B. and Udaya Sankar, K. and Appu Rao, A. G. (2000) Response surfaces for solubility of crude soylecithin lipid in super critical carbon dioxide. European Food Research and Technology, 210 (3). 209-212, 25 ref..
Berry, S. K. and Kalra, C. L. (1988) Chemistry and technology of jack fruit (Artocarpus heterophyllus)-a review. Indian Food Packer, 42 (3). pp. 62-76.
Berry, S. K. (2001) Bitterness in citrus juices: Some solutions. Indian Food Packer, 55 (3). pp. 67-76.
Bhagyashri, Vishwas Pratape (2009) World Scenario of Extrusion Technology. Masters thesis, University of Mysore.
Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.
Bhashyam, M. K. and Meera, M. S. and Hirannaiah, B. V. and Ali, S. Z. (2002) Simple tests for differentiating raw-old and new and steamed rice in a mixture. Journal of Food Science and Technology, 39 (6). pp. 654-656.
Bhat, K.K. (2005) Tech Capsules: Electronic Nose as a Modern Tool for Food Designing. Indian Food Industry, 24 (1). pp. 67-68.
Bhatia, D. S. (1951) Enzymatic hazards in food processing. Indian Food Packer, 8 (8). 7-10, 27.
Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) A preliminary study on monsooning of coffee. Bulletin of Central Food Technological Research Institute, 5. pp. 261-262.
Bhatia, D. S. and Parpia, H. A. B. and Baliga, B. P. (1966) Peanut Protein Isolate-Production and Properties. Journal of Food Science and Technology, 3 (1). pp. 2-12.
Bhattacharya, K. R. (1970) Optimal agricultural practices for obtaining the maximum yield of rice from paddy. Seminar on Rice, Institute of Agricultural Technologists, Directorate of Agriculture, Bangalore..
Bhattacharya, K. R. (1964) A heat-processing method for the enrichment of white rice. Current Science, 33. pp. 306-307.
Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1993) Some physical and engineering properties of tamarind (Tamarindus indica) seed. Journal of Food Engineering, 18 (1). 77-89, 20 ref..
Bhattacharya, K. R. and Desikachar, H. S. R. (1962) Some aspects of the processing of food grains. Reviews in Food Science and Technology, 4. pp. 1-28.
Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.
Bhattacharya, K. R. and Prakash, M. (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. Journal of Food Engineering, 21 (3). 315-330, 35 ref..
Bhavya, M. L. and Umesh Hebbar, H. (2017) Pulsed light processing of foods for microbial safety. Food Quality and Safety, 1 (3). pp. 187-201.
Bhosle, B. M. and Subramanian, R. (2005) New approaches in deacidification of edible oils - a review. Journal of Food Engineering, 69 (4). pp. 481-494.
Borse, B. B. (2008) Bio-chemical and Technological investigations on tea. PhD thesis, University of Mysore.
Brita, Brandtzaeg and Malleshi, N. G. and Svanberg, U. and Desikachar, H. S. R. and Mellander, O. (1981) Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram. Journal of Tropical Pediatrics, 27. pp. 184-189.
Chandrasekaran, A. and Shanthamma, M. S. (1968) Production of cellulase for processing groundnut cake. Current Science, 37. pp. 256-257.
Chandrasekhar, J. and Aduja, Naik and Raghavarao, K. S. M. S. (2014) Purification of anthocyanins from jamun (Syzygium cumini L.) employing adsorption. Separation and Purification Technology, 125. pp. 170-178.
Chandrasekhar, J. and Raghavarao, K. S. M. S. (2015) Separation and Concentration of Anthocyanins from Jamun: An Integrated Process. Chemical Engineering Communications, 202 (10). pp. 1368-1379.
Chandrasekhara, H. N. and Ramanatham, G. (1983) Gelatinization of weaning food ingredients by different processing conditions. Journal of Food Science and Technology, 20 (3). 126-128, 6 ref..
Chandrasekhara, M. R. and Rao, G. R. and Leela, N. (1970) Processing of groundnut in India as a source of protein foods. Indian Food Packer, 24 (4). 15-24, 17 ref..
Chanukya, B. S. (2015) Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants. Doctoral thesis, Central Food Technological Research Institute.
Chanukya, B. S. and Rastogi, N. K. (2017) Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant. Ultrasonics Sonochemistry, 34. pp. 426-435.
Charu Lata, Mahanta and Bhattacharya, K. R. (1995) An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice. Journal of Food Science and Technology, 32 (5). pp. 400-402.
Chauhan, A. S. and Rekha, M. N. and Ramteke, R. S. and Eipeson, W. E. (2003) Seabuckthorn (Hippophae rhamnoides Lin.) berries: harnessing the potential for processing. Journal of Food Science and Technology, 40 (4). pp. 349-356.
Chauhan, A. S. and Ramteke, R. S. and Eipeson, W. E. (1998) Properties of ascorbic acid and its applications in food processing: a critical appraisal. Journal of Food Science and Technology, 35 (5). 381-392, many ref..
Chetan Nayak, A. and Valluri, Satya Sriram and Rastogi, Navin K. (2011) Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis. Journal of Food Engineering, 106. pp. 48-52.
Chethana, S. and Nayak, C. A. and Raghavarao, K. S. M. S. (2007) Aqueous two phase extraction for puriﬁcation and concentration of betalains. Journal of Food Engineering, 81 (4). pp. 679-687.
Chethana, S. and Ganapathi, Patil and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2008) Electrophoretic Extraction of Cells/Particles in a Counter Current Extractor. Separation Science and Technology, 43. pp. 3583-3600.
Chhanwal, N. (2015) Computational Modeling of Bread Baking Process under Hybrid Heating Modes. Doctoral thesis, Central Food Technological Research Institute.
Chhanwal, N. and Indrani, D. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2011) Computational fluid dynamics modeling of bread baking process. Food Research International, 44. pp. 978-983.
Chhanwal, N. and Tank, A. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2012) Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. Food and Bioprocess Technology, 5. pp. 1157-1172.
Chhanwal, N. and Anishaparvin, A. and Indrani, D. and Raghavarao, K.S.M.S. and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. Journal of Food Engineering, 100. pp. 452-460.
Chitra, M. and Vasudeva, Singh and Ali, S. Z. (2010) Effect of Processing Paddy on Digestibility of Rice Starch by In vitro studies. Journal of Food Science and Technology, 47 (4). pp. 414-419.
Deepa, C. and Umesh Hebbar, H. (2017) Influence of micronization on physicochemical properties of maize grains. Starch/Stärke, 69. pp. 1-9.
Desikachar, H. S. R. (1972) Effect of wet heat treatment on the culinary qualities of ragi (Eleucine coracana). Journal of Food Science and Technology, 9 (3). 149-150, 3 ref..
Desikachar, H. S. R. and Srinivasan, M. and Subrahmanyan, V. (1959) Processing of turmeric. Research and Industry, 4 (7). pp. 172-173.
Desikachar, H. S. R. and Subrahmanyan, V. (1958) Commercial curing of freshly harvested paddy. Research and Industry, 3. pp. 245-246.
Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part I. Principles of curing. Journal of Scientific and Industrial Research, 16A. pp. 365-367.
Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part II. Applications. Journal of Scientific and Industrial Research, 16A. pp. 368-370.
Dhanalakshmi, K. (2012) Studies on the changes in physico-chemical properties and chemical constituents of turmeric powder during agglomeration. Doctoral thesis, University of Mysore.
Dhanalakshmi, K. and Ghosal, S. and Bhattacharya, S. (2011) Agglomeration of Food Powder and Applications. Critical Reviews in Food Science and Nutrition, 51. 432-441 .
Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..
Eapen, K. E. and Ramanathan, P. K. (1966) Process for the production of instant mash potato. Journal of Food Science and Technology, 3. pp. 66-68.
Ekanayaka, S. and Narasimha, H. V. (1997) Comparative properties of rice flakes prepared using edge runner and roller flaker. Jouranl of Food Science and Technology, 34 (4). pp. 291-295.
ElFaki, H. A. and Venkataraman, L. V. and Desikachar, H. S. R. (1984) Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes. Qualitas Plantarum Plant Foods for Human Nutrition, 34 (2). 127-133, 16 ref..
Farhana, Ayesha and Prema, Viswanath (2006) Byssochlamys spp in sugarcane juice and its significance. Journal of Food Science and Technology (India), 43 (4). pp. 407-409.
Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.
Feby Mary, Philip (2005) Developments in the Processing of Underutilized Fruits. Masters thesis, University of Mysore.
Ganapathi, Patil (2007) Integration of Aqueous Two Phase Extraction with Membrane Processes for Purification and Concentration of Selected Natural Colors and Biomolecules. PhD thesis, University of Mysore.
Ganapathi, Patil and Raghavarao, K. S. M. S. (2007) Aqueous two phase extraction for purification of C-phycocyanin. Biochemical Engineering Journal, 34 (2). pp. 156-164.
Gavirangappa, Hithamani and Srinivasan, K. (2014) Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Food Chemistry, 164. pp. 55-62.
Girdhari, Lal. and Pruthi, J. S. (1955) Ascorbic acid retention in pineapple products. Indian Journal of Horticulture, 12. pp. 137-141.
Gokavi, S. S. and Malleshi, N. G. (2000) Malting characteristics of a few Indian wheat and chickpea varieties. Journal of Food Science and Technology, 37 (6). 586-591, 17 ref..
Gopala Krishna, A. G. and Khatoon, S. and Shiela, P. M. and Sarmandal, C. V. and Indira, T. N. and Mishra, A (2001) Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. Journal of the American Oil Chemists' Society, 78 (2). 127-131, 28 ref..
Gothwal, P. P. and Shukla, I. C. (1995) Effect of Refined Wheat Flour (Maida) and Sugar on the Browning of Milk, Khoa and Khoa-based Sweets. Journal of Food Science and Technology, 32 (4). pp. 301-304.
Gupta, P. K. (2010) Role of research and development in food processing industry. Beverage and Food World, 37 (11). pp. 31-35.
Gupta, T. R. (1996) Thermal diffusivity measurements of wheat flour and wheat flour dough. Journal of Food Process Engineering, 19 (3). 343-352, 17 ref..
Halami, Prakash M. and Chandrashekar, A. (2005) Enhanced production of pediocin C20 by a native strain of Pediococcus acidilactici C20 in an optimized food-grade medium. Process Biochemistry, 40. pp. 1835-1840.
Haleem, M. A. and Madhwa, M. S. R. and Lahiry, N. L. and Srinivasan, S. C. (1969) Method, equipment and processing of chicken barbecue. Indian Food Packer, 23 (4). 5-9, 9 ref..
Hari Krishna, S. and Manohar, B. and Divakar, S. and Karanth, N. G. (1999) Lipase-Catalyzed Synthesis of Isoamyl Butyrate: Optimization by Response Surface Methodology. Journal of the American Oil Chemists' Society, 76 (12). pp. 1483-1488.
Hemavathi, A. B. and Raghavarao, K. S. M. S. (2011) Differential partitioning of beta-galactosidase and beta-glucosidase using aqueous two phase extraction. Process Biochemistry, 46. pp. 649-655.
Hemavathi, A. B. and Raghavarao, K. S. M. S. (2011) Membrane Processing for Purification and Concentration of β-glycosidases from Barley (Hordeum vulgare). Biotechnology and Bioprocess Engineering, 16. 282-290 .
Hemavathy, J. and Bhat, K. K. (1994) Effect of particle size on viscoamylographic behaviour of rice flour and vermicelli quality. Journal of Texture Studies, 25 (4). 469-476, 18 ref..
Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2015) Changes in the properties of rice varieties with different amylose content on dry heat parboiling. Journal of Cereal Science, 65. pp. 227-235.
Hithamani, G. and Srinivasan, K. (2015) Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry, 62 (46). pp. 11170-11179.
Hrishikesh, A. Tavanandi and Rochak, M. and Chandrashekar, J. and Raghavarao, K. S. M. S. (2018) Simple and efficient method for extraction of C-Phycocyanin from dry biomass of Arthospira platensis. Algal Research, 31. pp. 239-251.
Iboyaima Singh, N. and Eipeson, W. E. (2000) Concentration of clarified orange juice by reverse osmosis. Journal of Food Science and Technology, 37 (4). 363-367, 18 ref..
Indrani, D. and Jyotsna, Rajiv and Prabhasankar, P. and Venkateswara Rao, G. (2003) Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology, 217. pp. 219-223.
Indrani, D. and Venkateswara Rao, G. (1992) Effect of Processing Methods on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (5). pp. 293-295.
Ismail, R. Kubra and Jagan Mohan Rao, L. (2012) An Overview on Inventions related to Ginger Processing and Products for Food and Pharmaceutical Applications. Recent Patents on Food, Nutrition and Agriculture, 4. pp. 1-19.
Iyengar, J. R. and Sen, D. P. (1970) The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing. Journal of Food Science and Technology, 7 (1). 17-19, 13 ref..
Jain, N. L. and Das, D. P. and Girdhari, Lal. (1952) Cashew apple processing - a new industry. Bulletin of the Central Food Technological Research Institute, 1 (11). pp. 341-344.
Jaleel, S. A. and Basappa, S. C. and Sreekantiah, K. R. (1978) Developmental studies on certain aspects of enzymic processing of banana (Musa cavendishii). 1. Laboratory investigations. Indian Food Packer, 32 (2). 17-21, 9 ref..
Jaleel, S. A. and Basappa, S. C. and Ramesh, A. and Sreekantiah, K. R. (1979) Developmental studies on enzymatic processing of banana (Musa cavendishii). II. Pilot scale investigations. Indian Food Packer, 33 (1). 10-14, 9 ref..
Jayadeep, A. and Vasudeva, Singh and Sathyendra Rao, B. V. and Srinivas, A. (2009) Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components. Food Bioprocess Technology, 2. pp. 57-67.
Jayaprakasha, G. K. (2003) Chemical And Bioactive Studies On Byproducts From Spice Processing. Doctoral thesis, University of Mysore.
Jiby, James. (2012) Fish Processing Machinaries: Current Status and Future Prospects. Masters thesis, University of Mysore.
Kanak, Netam (2012) Recent advances in Green Tea processing, profiling and value addition. Masters thesis, University of Mysore.
Karuna, J. (2005) Development of enzyme based time temperature indicator for microwave processing. Masters thesis, University of Mysore.
Kingsly, A.R.P. and Balasubramaniam, V. M. and Rastogi, N. K. (2009) Effect of High-Pressure Processing on Texture and Drying Behavior of Pineapple. Journal of Food Process Engineering, 32. pp. 369-381.
Koike, S. and Subramanian, R. and Nabetani, H. and Nakajima, M. (2002) Separation of oil constituents in organic solvents using polymeric membranes. Journal of the American Oil Chemists' Society, 79 (9). pp. 937-942.
Kowsalya Murthy, S. and Kantharaj Urs, M. (1979) Changes in lipids of bengalgram (Cicer arietinum) on heat processing. Journal of Food Science and Technology, India, 16 (3). 87-89, 8 ref..
Krishnamurthy, M. N. and Natarajan, C. P. (1976) Preliminary studies on bleaching of cardamom. Cardamom News, 8 (5). p. 17.
Krishnappa, K. G. (1995) Energy conservation in roller flour mills through its accounting and auditing. Indian Miller, 25 (4). pp. 11-17.
Kumar, M. A. and Ramesh, M. N. and Nagaraja Rao, S. (2001) Retrofitting of a vertical retort for on-line control of the sterilization process. Journal of Food Engineering, 47 (2). 89-96, 14 ref..
Kurien, P. P. (1984) Dehulling technology of pulses. Research and Industry, 29 (3). 207-214, 15 ref..
Kurien, P. P. and Kantha, Joseph. and Swaminathan, M. and Subrahmanyan, V. and Daniel, V. A. (1959) The distribution of nitrogen, calcium and phosphorus between the husk and endosperm of ragi (Eleusine coracana). Food Science, 8. pp. 353-355.
Kurien, P. P. and Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Effect of parboiling on the swelling quality of rice. Cereal Chemistry, 41. pp. 16-22.
Lakshmi, M. C. and Raghavarao, K. S. M. S. (2010) Downstream Processing of Soy Hull Peroxidase Employing Reverse Micellar Extraction. Biotechnology and Bioprocess Engineering , 15. 937-945 .
Laxminarayana, S. and Subramanyam, H. (1966) Physical, chemical and physiological changes in sapota fruit (Achras sapota Linn.) (Sapotaceae) during development and ripening. Journal of Food Science and Technology, 3 (4). pp. 151-154.
Lewis, Y. S. and Seshadri, R. and Nagalakshmi, S. and Kuppuswamy, S. and Udaya Sankar, K. and Krishnamurthy, N. and Shivashankar, S. and Nambudiri, E. S. (1980) Processing and utilization of plantation products of India. Journal of Food Science and Technology, 17 (1/2). 38-42, 74 ref..
Mabel, M. J. and Prapulla, S. G. (2012) Microbial Transglutaminase Production by Streptomyces Griseocarneus Mtcc 328 and Optimization of Nutritional Parameters by Response Surface Methodological Approach. International Journal of Universal Pharmacy and Life Sciences , 2 (1). pp. 64-78.
Madhusudhan, M. C. and Raghavarao, K.S.M.S. and Sanjay, Nene (2008) Integrated process for extraction and purification of alcohol dehydrogenase from Baker’s yeast involving precipitation and aqueous two phase extraction. Biochemical Engineering Journal, 38. pp. 414-420.
Mahadevamma, S. and Harish Prashanth, K. V. and Tharanathan, R. N. (2003) Resistant starch derived from processed legumes - purification and structural characterization. Carbohydrate Polymers, 54 (2). pp. 215-219.
Malleshi, N. G. and Desikachar, H. S. R. (1979) Malting quality of new varieties of ragi (Eleusine coracana). Journal of Food Science and Technology, India, 16 (4). 149-150, 4 ref..
Mangala, S. L. and Ramesh, H. P. and Udaya Sankar, K. and Tharanathan, R. N. (1999) Resistant starch derived from processed ragi (finger millet, Eleusine coracana) flour: structural characterization. Food Chemistry, 64 (4). 475-479, 26 ref..
Manisha, Guha and Syed Zakiuddin, Ali. and Suvendu, Bhattacharya. (2003) Screening of variables for extrusion of rice flour employing a Plackett-Burman design. Journal of Food Engineering, 57 (2). 135-144, 30 ref..
Manisha, Guha and Zakiuddin Ali, S. and Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering, 32 (3). : 251-267 ; 28 ref.
Manisha, Thakur (2016) Processing and Utilization of maize in Ready-To-Eat Products. Masters thesis, University of Mysuru.
Manisha, Guha and Zakiuddin Ali, S. (2002) Molecular degradation of starch during extrusion cooking of rice. International Journal of Food Properties, 5 (3). 509-521, 22 ref..
Manjari, Singh (2013) Processing and Utilisation Of Food Grains. Masters thesis, University of Mysore.
Manjula, S. (2009) Application of membranes and enzymes in processing vegetable oils. PhD thesis, University of Mysore.
Manjunatha, G. and Lokesh, V. and Bhagyalakshmi, N. (2012) Nitric Oxide-Induced Enhancement of Banana Fruit Attributes and Keeping Quality. Acta Horticulturae, 934. pp. 799-806.
Manohar, B. and Began, G. and Udaya Sankar, K. (1995) Response Surface Methodology Applied to Fractionation of De-oiled Soya Lecithin Obtained by Supercritical Carbon Dioxide Extraction. Lebensmittel-Wissenschaft und Technologie , 28. pp. 218-221.
Manohar, B. and Sridhar, B. S. (2001) Size and shape characterization of conventionally and cryogenically ground turmeric Curcuma domestica particles. Powder Technology, 120. pp. 292-297.
Maroulis, Z.B and Saravacos, G.D (2007) Food Plant Economics. CRC Press, Florida.
Monika, Gupta (2012) Processing of Snack Foods. Masters thesis, University of Mysore.
Moorjani, M. N. (1957) Some aspects of the Australian fish processing industries. Food Science, 6. pp. 185-188.
Moorjani, M. N. (1970) The fish protein concentrate story. XII. Processing of protein enriched wafers. Food Technology, 24 (12). 1378-81, 4 ref..
Mr, Tirupati (2016) Low glycemic index: raw materials, processing and industrial trends. Masters thesis, University of Mysuru.
Ms., Abhilasha (2014) Application of Cold Plasma in Food Processing. Masters thesis, University of Mysuru.
Ms., Neha (2011) Effect of feed composition and orientation of membrane on transmembrane flux during forward osmosis. Masters thesis, University of Mysore.
Muralidhar, Karanam (2015) An Overview on Wheat Semolina: Processing and Utililization. Masters thesis, University of Mysuru.
Murthy, C. T. and Meenakshi, Rani and Srinivasa Rao, P. N. (1999) Optimal grinding characteristics of black pepper for essential oil yield. Journal of Food Process Engineering, 22 (2). 161-173, 16 ref..
Murugesan, G. and Bhattacharya, K. R. (1986) Studies on puffed rice. I. Effect of processing conditions. Journal of Food Science and Technology, 23 (4). 197-202, 11 ref..
Murugesan, G. and Bhattacharya, K. R. (1991) Basis for varietal difference in popping expansion of rice. Journal of Cereal Science, 13 (1). 71-83, 41 ref..
Murugesan, G. and Bhattacharya, K. R. (1991) Effect of some pretreatments on popping expansion of rice. Journal of Cereal Science, 13 (1). 85-92, 15 ref..
Murugesan, G. and Bhattacharya, K. R. (1989) The nature of starch in popped rice. Carbohydrate Polymers, 10. pp. 215-225.
Nagalakshmi, S. and Jayalakshmi, R. and Seshadri, R. . (1985) Approaches to decreaming of black tea infusions by solvent decaffeination and tannase treatment. Journal of Food Science and Technology, 22 (3). 198-201, 16 ref..
Nagaraju, V. D. and Ramalakshmi, K. and Sreedhar, B. S. (2016) Cryo assisted spouted bed roasting of coffee beans. Innovative Food Science and Emerging Technologies, 37. pp. 138-144.
Nagaraju, V. D. and Suvendu, Bhattacharya (2010) Roasting green coffee beans using spouted bed roaster: changes in physical characteristics. Journal of Food Science and Technology, 47 (6). pp. 674-677.
Nagaraju, V. D. and Ramalakshmi, K. (2002) Roasting of coffee beans in a spouted bed coffee roaster. Journal of Food Science and Technology, 39 (5). 530-533, 9 ref..
Nagendranath, Chiluvuru (2012) Application of Ionic Liquids in Food Processing. Masters thesis, University of Mysore.
Nagesha, G. K. and Manohar, B. and Udaya Sankar, K. (2003) Enrichment of tocopherols in modified soy deodorizer distillate using supercritical carbon dioxide extraction. European Food Research and Technology, 217 (5). pp. 427-433.
Nair, K. K. S. and Rao, D. N. and Nagin, Chand. and Nair, R. B. and Puttarajappa, P. and Amla, B. L. (1995) Tandoori chicken: Processing optimized by response surface methodology. Journal of Food Quality, 18 (2). pp. 103-117.
Nakkeeran, E. (2010) Membrane Processing of Polygalacturonase from Aspergillus carbonarius. PhD thesis, University of Mysore.
Nambudiri, E. S. and Lakshminarayana, S. K. (1972) Studies on improvement in cashew nut processing. Journal of Food Science and Technology, 9 (3). 124-126, 3 ref..
Nandini, K. E. and Navin, K. Rastogi (2011) Integrated Downstream Processing of Lactoperoxidase from Milk Whey Involving Aqueous Two-Phase Extraction and Ultrasound-Assisted Ultrafiltration. Applied Biochemistry and Biotechnology, 163. pp. 173-185.
Nandini, K. E. and Rastogi, Navin K. (2010) Separation and Purification of Lipase using Reverse Micellar Extraction: Optimization of Conditions by Response Surface Methodology. Biotechnology and Bioprocess Engineering , 15. 349-358 .
Narasimha, H. V. and Ananthachar, T. K. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Development of a continuous process for making rice flakes. Journal of Food Science and Technology, 19 (6). 233-235, 5 ref..
Narasimha, H. V. and Shankara, R. and Sreedhara Murthy, S. and Indudhara Swamy, Y. M. and Sathyendra Rao, B. V. and Srinivas, A. (2000) A continuous process for parboiling brown rice. Journal of Food Science and Technology, 37 (3). 323-326 ; 14 ref..
Narayan, A. V. (2006) Two and Three Phase Partitioning for Purification and Concentration of Selected Biomolecules and Food Colorants. Doctoral thesis, University of Mysore.
Narayan, A. V. and Barhate, R. S. and Raghavarao, K. S. M. S. (2006) Extraction and Purification of Oryzanol from Rice Bran Oil and Rice Bran Oil Soapstock. Journal of American Oil Chemists Society, 83 (8). pp. 663-670.
Narayan, A. V. and Nagaraj, Naveen and Umesh Hebbar, H. and Chakkaravarthi, A. and Raghavarao, K. S. M. S. and Nene, Sanjay (2002) Acoustic field-assisted osmotic membrane distillation. Desalination, 147. pp. 149-156.
Narayan, A. V. and Madhusudhan, M. C. and Raghavarao, K.S.M.S. (2011) Demixing kinetics of phase systems employed for liquid–liquid extraction and correlation with system properties. Food and Bioproducts Processing , 89 . pp. 251-256.
Narayan, A. V. and Madhusudhan, M. C. and Raghavarao, K. S. M. S. (2008) Extraction and Purification of Ipomoea Peroxidase Employing Three-phase Partitioning. Applied Biochemistry and Biotechnology, 151. pp. 263-272.
Narayan, A. V. (2006) Two and three phase partitioning for purification and concentration of selected biomolecules and food colorants. PhD thesis, University of Mysore.
Natarajan, C. P. and Balachandran, A. and Shivashankar, S. (1969) Triage components in coffee. Proceedings of the 4th Colloquium on the Chemistry of Coffee, Amsterdam,. pp. 92-96.
Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. and Sankaran, A. N. (1960) Studies on the roasting of coffee. Journal of Scientific and Industrial Research, 19A. pp. 32-37.
Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the roasting of some grades of coffee and their blends. Journal of Scientific and Industrial Research, 21D. pp. 116-118.
Natarajan, C. P. and Bhatia, D. S. (1953) Processing of Agave vera Cruz Mill. Bulletin of Central Food Technological Research Institute, 3. pp. 39-41.
Natarajan, C. P. and Ramamani, S. and Leelavathi, D. E. and Shakuntala, R. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the brewing of tea. Food Science, 11. pp. 321-332.
Nawaraj, Dahal. and Bhagya, Swamylingappa. (2006) Effect of blanching and EDTA treatment on the oxalate level in colocasia tuber. Journal of Food Science and Technology, 43 (2). pp. 194-195.
Neha, Jha and Rateesh, Krishnan and Meera, M. S. (2015) Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet. Journal of Cereal Science, 66. pp. 46-52.
Padmanabhan, S. and Lonsane, B. K. (1992) Comparative physico-chemical and functional properties of cassava staches obtained by conventional and enzyme-integrated conventional techniques. Starch, 44 (9). pp. 328-331.
Pankaj, Sharma and Chakkaravarthi, A. and Vasudeva, Singh and Subramanian, R. (2008) Grinding characteristics and batter quality of rice in different wet grinding systems. Journal of Food Engineering, 88. pp. 499-506.
Pankaj, Sharma and Vasudeva, Singh and Subramanian, R. (2013) Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems. Starch/Starke, 65 (5-6). pp. 374-381.
Paramvir Singh, Dhindsa (2014) Adapting High Hydrostatic Pressure Processing for Food Processing Operations. Masters thesis, University of Mysuru.
Paridhi, Jain (2014) Sugarcane Juice Processing: Conventional Practices and Recent Advances. Masters thesis, University of Mysuru.
Parimala, K.R. (2009) Traditional Wheat based Products. Masters thesis, University of Mysore.
Parpia, H. A. B. (1968) Food technology problems in India and other developing countries. Food Technology, 22 (1). pp. 62-66.
Parthasarathi, C. and Anandharamakrishnan, C. (2014) Modeling of Shrinkage, Rehydration and Textural Changes for Food Structural Analysis: A Review. Journal of Food Process Engineering, 37 (2). pp. 199-210.
Patel Payal, Krishnakant (2009) Application of Gold Nanoparticles and Quantum dots in Food Analysis. Masters thesis, University of Mysore.
Pavithra, M. B. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2006) Effect of processing on functional properties and product making quality of horse gram flour. Journal of Food Science and Technology (India), 43 (4). pp. 430-433.
Pooja, Arora (2005) Preparation Of Tender Coconut Water Based Beverages By Using Membrane Technology. Masters thesis, University of Mysore.
Poorna Chandra Rao, Yalagala and Ravi, Ramaswamy and Sakina, Khatoon (2013) Deacidification of Coconut Oil by Membrane Filtration. Food and Bioprocess Technology, 6. pp. 498-508.
Prabhakara Rao, P. G. and Jyothirmayi, T. and Balaswamy, K. and Satyanarayana, A. and Rao, D. G. (2005) Effect of processing conditions on the stabilityof annatto (Bixa orellana L.) dye incorporated into some foods. Lebensmittel-Wissenschaft und Technologie, 38. pp. 779-784.
Prakash, V. (2001) Sustainable food processing through indigenous technologies for value addition from farm to consumer. Indian Food Packer, 55 (2). pp. 66-75.
Pravin Vasantrao, Gadkari and Manohar, B. (2017) Mass Transfer and Kinetic Modelling of Supercritical Co2 Extraction of Fresh Tea Leaves (Camellia Sinensis L.). Brazilian Journal of Chemical Engineering, 34 (3). pp. 799-810.
Pruthi, J. S. (1963) Spin pasteurization of canned passion fruit juice. Food Science, 12 (1). pp. 1-10.
Pruthi, J. S. (1957) Spin pasteurizer - its principle, performance and industrial applications. Food Science, 6 (8). pp. 179-182.
Pruthi, J. S. (1960) Thermal processing of canned foods with special reference to heat sterilization by agitation. Reviews in Food Technology, 2. pp. 124-154.
Pruthi, J. S. and Bhat, A. V. and Satyavati, V. K. and Gopalakrishnan, M. and George Varkey, A. (1977) Varietal trials of banana grown in Kerala for processing. Indian Food Packer, 31 (4). pp. 8-17.
Pruthi, J. S. and Girdhari, Lal (1954) Processing of bitter potatoes. Chemical Age of India, 5 (3). pp. 29-31.
Pruthi, J. S. and Girdhari, Lal. (1955) Passion fruit processing. A new promising line in fruit technology. Indian Food Packer, 9 (4). pp. 13-18.
Pruthi, J. S. and Girdhari, Lal. and Dhopeshwarkar, G. A. and Magar, N. G. (1955) Effect of processing operations on the nutritive value of canned guava and jack fruit. Journal of Indian Chemical Society Industrial News, 18 (4). pp. 236-240.
Pruthi, J. S. and Sankaran, A. N. and Girdhari, Lal. (1959) Physico - chemical composition of passion fruit (Passiflora edulis Sims). IV. Effect of date of picking and plant-to-plant variations on some physico-chemical aspects. Indian Journal of Horticulture, 16. pp. 243-251.
Pruthi, J. S. and Tandon, G. L. and Girdhari, Lal. (1955) Pilot-plant studies on the processing of some important tropical fruits and their economic feasibility. South Indian Horticulture, 3 (1). pp. 10-15.
Pruthi, J. S. and Tandon, G. L. and Jain, N. L. and Natarajan, C. P. (1952) Ascorbic acid and colour changes in citrus fruit juices during processing. Journal of Scientific and Industrial Research, 11A. pp. 32-34.
Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1959) Studies on calcium fortification of rice. Journal of Scientific and Industrial Research, 18C. pp. 245-247.
Raghavan, C. V. and Srinivasa Rao, P. N. (1996) Fabrication and finishing techniques of stainless steel equipments for food processing industry. Indian Food Industry, 15 (4). 22-31, 19 ref..
Raghavarao, K. S. M. S. and Martin, R. Guinn and Todd, Paul (1998) Recent Developments in Aqueous Two-Phase Extraction in Bioprocessing. Separation and Purification Methods, 27 (1). pp. 1-49.
Raghavarao, K. S. M. S. and Ranganathan, T. V. and Srinivas, N. D. and Barhate, R. S. (2003) Aqueous two phase extraction—an environmentally benign technique. Clean Technologies and Environmental Policy, 5. pp. 136-141.
Raghavendra, S. N. and Raghavarao, K.S.M.S. (2010) Effect of Different Treatments for the Destabilization of Coconut Milk Emulsion. Journal of Food Engineering, 97 (3). pp. 341-347.
Raghavendra Rao, S. N. and Sreedhara Murthy, S. and Desikachar, H. S. R. (1983) Effect of heat processing on the paste viscosity of cereal flours. Journal of Food Science and Technology, 20 (3). 95-97, 14 ref..
Raghavendra Rao, S. N. and Juliano, B. O. (1970) Effect of parboiling on some physico-chemical properties of rice. Journal of Agricultural and Food Chemistry, 18. pp. 289-294.
Raghavendra Rao, S. N. and Nandini, K. and Gopal, M. S. and Desikachar, H. S. R. (1985) Changes in the shape and size of dehusked, split leguminous seeds (dhals) during soaking in water. Journal of Food Science and Technology, 22 (1). 65-67, 1 ref..
Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Pearling as a method of refining jower and wheat and its effect on their chemical composition. Journal of Food Science and Technology , 1. pp. 40-42.
Rahim, A. and Venkateswara Rao, G. and Vatsala, C. N. and Shurpalekar, S. R. (1983) A novel approach for small scale cleaning of wheat. Indian Food Industry, 2. pp. 13-15.
Rajam, R. and Anandharamakrishnan, C. (2015) Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. LWT - Food Science and Technology, 60 (2). pp. 773-780.
Rajasekharan, N. and Pandalai, K. M. and Bhatia, D. S. and Bhatia, B. S. (1962) Processing of desiccated coconut. Coconut Journal, 15 (2). pp. 70-83.
Rajni, Mujoo. and Zakiuddin Ali, S. (2000) Changes in physico-chemical and rheological properties of rice during flaking. International Journal of Food Properties, 3 (1). 117-135, 34 ref..
Rajni, Mujoo. and Ali, S. Z. (1999) Molecular degradation of rice starch during processing to flakes. Journal of the Science of Food and Agriculture, 79. pp. 941-949.
Raju, S.N. and Nagin, Chand. and Bhasyam, M. K. and Srinivas, T. (1995) Predictive model for grain cracking in terms of rice plant and pancile morphology derived from multivariate analysis. Journal of the Science of Food and Agriculture, 68 (2). pp. 141-152.
Rama, M. V. and Narasimham, P. (1982) A comparative study on the effect of gibberellic acid, ethrel and ethylene chloride on potato (Solanum tuberosum Linn.) sprouting. Journal of Food Science and Technology, 19 (4). 144-147, 6 ref..
Ramachandra, B. S. and Ranganna, S. and Subba Rao, L. S. and Kalbag, S. S. (1966) An improved equipment for the manufacture of preserves. Journal of Food Science and Technology, 3 (3). pp. 103-108.
Ramaiah, Sivakumar and Balaraman, Manohar and Soundar, Divakar (2007) Synthesis of vanillyl-maltoside using glucosidases by response surface methodology. European Food Research and Technology, 226. pp. 255-263.
Ramalakshmi, K. and Jagan Mohan Rao, L. and Sulochanamma, G. and Raghavan, B. (2000) Physico-chemical changes on Processing of Curry Leaf (Murraya Koenigii Spreng.). Journal of Medicinal and Aromatic Plant Sciences, 22. pp. 510-516.
Ramalakshmi, K. and Raghavan, B. (1998) Coffee: Chemistry and technology of its processing. Indian Coffee, 62 (11). pp. 3-11.
Ramesh, A. (2000) Process control systems for the modern edible oil industry. Indian Food Industry, 19 (3). 176-180, 8 ref..
Rashmi, Jena. and Suvendu, Bhattacharya (2003) Viscoelastic characterization of rice gel. Journal of Texture Studies, 34 (4). pp. 349-360.
Rastogi, N. K. (2003) Application of high-intensity pulsed electrical fields in food processing. Food Reviews International, 19 (3). pp. 229-251.
Rastogi, N. K. (2012) Recent Trends and Developments in Infrared Heating in Food Processing. Critical Reviews in Food Science and Nutrition, 52. pp. 737-760.
Rastogi, N. K. (2018) Reverse Osmosis and Forward Osmosis For the Concentration of Fruit Juices. In: Fruit Juices: Extraction, Composition, Quality and Analysis. Elsevier, pp. 241-259.
Rastogi, N. K. and Rajesh, G. and Shamala, T. R. (1998) Optimization of Enzymatic Degradation of Coconut Residue. Journal of the Science of Food and Agriculture, 76. pp. 129-134.
Rastogi, Navin K. (2011) Opportunities and Challenges in Application of Ultrasound in Food Processing. Critical Reviews in Food Science and Nutrition, 51 (6). 705-722 .
Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2008) Concentration and temperature polarization effects during osmotic membrane distillation. Journal of Membrane Science, 322. pp. 146-153.
Ravindra Babu, B. (2008) Aqueous Two Phase Extraction for Purification and Concentration of Biomolecules from Pineapple (Ananas comosus L. Merryl). PhD thesis, University of Mysore.
Rinil, Kuriakose and Anandharamakrishnan, C. (2010) Computational fluid dynamics (CFD) applications in spray drying of food products. Trends in Food Science and Technology , 21. pp. 383-398.
Ritika, Mathur (2010) Quality characteristics of Indian coffee. Masters thesis, University of Mysore.
Rodriguez, R. and Agarwal, P. C. and Saha, N. K. (1971) Effect of maturity of safeda guavas on flavour preference. Indian Food Packer, 25 (1). pp. 13-20.
Rodriguez, R. and Raina, B. L. and Kalra, C. L. and Varadarajan, A. R. and Teotia, M. S. and Nandpuri, K. S. and Kumar, J. C. and Dhillon, G. S. (1979) Studies on the evaluation of pea varieties for processing. Indian Food Packer, 33 (6). pp. 38-51.
Roopa, B. S. and Suvendu, Bhattacharya (2010) Alginate Gels: II. Stability At Different Processing Conditions. Journal of Food Process Engineering, 33. pp. 466-480.
Roopa, B. S. and Suvendu, Bhattacharya (2009) Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44. pp. 2583-2589.
Roosmani, A. B. and Saroja, S. and Nanjundaswamy, A. M. (1974) Reverse osmosis and its possible application in the food industries. Indian Food Packer, 28 (1). pp. 48-64.
Rupesh Kumar, Dubey (2012) Present status of food extrusion technology. Masters thesis, University of Mysore.
Sakina, Khatoon (2001) Effect of heating on expeller pressed and refined sunflower oil. The Journal of the Oil Technologists' Association of India, 33 (1). pp. 12-15.
Sanjeev, K. and Ramesh, M. N. (2006) Low Oxygen and Inert Gas Processing of Foods. Critical Reviews in Food Science and Nutrition, 46. pp. 423-451.
Sarada, R. and Pillai, Manoj G. and Ravishankar, G. A. (1999) Phycocyanin from Spirulina sp: influence of processing of biomass on phycocyanin yield, analysis of efficacy of extraction methods and stability studies on phycocyanin. Process Biochemistry, 34. pp. 795-801.
Sarode, Manjula and Soundar, Divakar and Rangaswamy, Subramanian (2009) Evaluation of phosphoglycolipid elimination from rice bran oil by a nonporous membrane using NMR spectroscopy. European Journal of Lipid Science and Technology, 111. pp. 1020-1026.
Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. (2008) Evaluation of different methods of detoxification of khesari (Lathyrus sativus)Sashikala. Journal of Food Science and Technology, 45 (1). pp. 78-80.
Sastry, M. C. S. and Srinivasan, K. S. and Rajagopalan, R. (1969) Studies on the dehulling and screw pressing of soybean to obtain optimally processed soyflour. Journal of Food Science and Technology, 6 (3). 189-191, 13 ref..
Sastry, M. C. S. and Subramanian, N. (1985) Effect of heat processing on phenolic constituents and nutritional quality of sunflower flours. Journal of the American Oil Chemists' Society, 62 (7). 1131-1134, 25 ref..
Satyavathi, V. K. and Bandyopadhyaya, G. G. and Mookerjee, K. K. (1964) Varietal trials of banana for processing. Indian Food Packer, 18 (6). pp. 12-16.
Savitha, Y.S. and Vasudeva, Singh (2015) Influence of hydrothermal processing on physico–chemical qualities of red–pigmented and non–pigmented rice varieties. Oryza, 52 (3). pp. 201-212.
Saxena, D. C. and Haridas Rao, P. and Raghavarao, K. S. M. S. (1995) Analysis of modes of heat transfer in tandoor oven. Journal of Food Engineering, 26 (2). 209-217, 11 ref..
Saxena, D. C. and Rao, P. H. (1997) Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti. Sciences des Aliments, 17 (2). 183-191, 19 ref..
Sen, D. P. and Satyanarayana Rao, T. S. and Lahiry, N. L. (1966) Defatting and deodourisation of fish protein concentrate from Harpoden nehereus. Journal of Food Science, 31 (3). pp. 344-350.
Shankara, R. and Ananthachar, T. K. and Narasimha, H. V. and KrishnaMurty, H. and Desikachar, H. S. R. (1984) Improvements to the traditional edge-runner process for rice flake production. Journal of Food Science and Technology, 21 (3). 121-122, 4 ref..
Shankara, R. and Malleshi, N. G. and Krishnamurthy, H. and Narayana, M. N. and Desikachar, H. S. R. (1985) Development of a mini grain mill for dehusking and grinding of cereals. Journal of Food Science and Technology, 22 (2). 91-93, 11 ref..
Shashidhar, M. G. and Krishna Murthy, T. P. and Girish, K. G. and Manohar, B. (2013) Grinding of Coriander Seeds: Modeling of Particle Size Distribution and Energy Studies. Particulate Science and Technology, 31. pp. 449-457.
Shashirekha, M. N. and Baskaran, V. and Jaganmohan Rao, L. and Vijayalakshmi, M. R. and Rajarathnam, S. (2008) Inﬂuence of processing conditions on ﬂavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology, 41 (2). pp. 236-243.
Shashirekha, M. N. and Narasimham, P. (1988) Comparative efficacies of gibberellic acid (GA) and ethrel mixture and other established chemicals for the induction of sprouting in seed potato tubers. Journal of Food Science and Technology , 25 (6). pp. 335-339.
Shivanna, C. S. and Govindarajan, V. S. (1973) Processing of cashewnuts. Indian Food Packer, 27 (5). 21-48, 34 ref..
Shyam Ramkrishna, Garud and Priyanka, B. S. and Negi, P. S. and Rastogi, N. K. (2017) Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice. Journal of Food Processing and Preservation, 41. pp. 1-7.
Siddappa, G. S. (1952) Processing of orange juice. Bulletin of Central Food Technological Research Institute, 1. pp. 276-277.
Siddappa, G. S. and Bhatia, B. S. (1954) A comparative study of the composition and bitterness of loose jacket oranges grown in India. Journal of Scientific and Industrial Research, 13B. pp. 148-150.
Sila, Bhattacharya and Suvendu, Bhattacharya and Narasimha, H. V. (1999) Uniaxial compressibility of blackgram doughs blended with cereal flours. Journal of Texture Studies, 30 (6). pp. 659-675.
Singh, N. I. and Sathiyamala, B. and Murali, Madhav and Varadaraj, M.C. (2004) Need for Training in The Development of Food Processing Sector in Rural India. Journal of Rural Technology, 1 (3). pp. 139-142.
Singh, N. S. and Krishnaprakash, M. S. and Moorthy, N. V. N. and Narasimham, P. and Nair, K. G. (1969) Effect of treatment with hot water on ripening and lycopene content of tomatoes. Journal of Food Science and Technology (Mysore), 6 (1). 18-20, 11 ref..
Smitha, V. K. and Sourav, Kumar and Malleshi, N. G. (2008) Studies on the effect of milling finger millet in different pulverisers on physico-chemical properties of the flour. Journal of Food Science and Technology, 45 (5). pp. 398-405.
Sougaijam Surendro, Singh (2009) By‐Products of Fruits Processing Zerowaste. Masters thesis, University of Mysore.
Sowbhagya, C. M. and Ramesh, B. S. and Bhattacharya, K. R. (1984) Improved indices for dimensional classification of rice. Journal of Food Science and Technology, 21 (1). 15-19, 7 ref..
Sridevi, V. and Giridhar, P. and Ravishankar, G. A. (2011) Evaluation of Roasting and Brewing effect on Antinutritional Diterpenes-Cafestol and Kahweol in Coffee. Global Journal of Medical Research, 11 (5). pp. 1-7.
Sridhar, B. S. and Manohar, Balaraman (2001) Flow modeling of continuous Indian unleavened flat bread (chapatis) former. Journal of Food Engineering, 50 (1). 19-24, 18 ref..
Sridhar, B. S. and Manohar, B. (2009) Fuzzy Logic- An Artificial Intelligence Approach to Food Processing. Indian Food Industry. pp. 29-39.
Sridhar, B. S. and Manohar, B. (2004) Solid Rheological Characteristics of Black Pepper (Piper nigrum L.) During Cryogenic Grinding. Journal of Food Science and Technology (India), 41 (6). pp. 630-636.
Sridhar, B. S. and Manohar, B. and Sommer, K. (2009) Thermal Behavior Prediction of Food Particulates Under Ambient and Cryogenic Conditions. Journal of Food Process Engineering, 32. pp. 787-803.
Sridhar, B. S. and Sathyendra Rao, B. V. (1993) Optimal design of a rotary cutter by Lagrangian multipliers for the continuous production of Indian unleavened flat bread. Journal of Food Process Engineering, 16 (2). 79-92, 4 ref..
Sridhar, B. S. and Sommer, K. (2013) Fracture Behavior of Turmeric (Curcuma Longa) under Ambient and Cryogenic Conditions. Journal of Food Process Engineering, 36. pp. 645-655.
Srinivas, N. D. and Barhate, R. S. and Raghavarao, K. S. M. S. (2002) Aqueous two-phase extraction in combination with ultrafiltration for downstream processing of Ipomoea peroxidase. Journal of Food Engineering, 54 (1). 1-6, 18 ref..
Srinivas, N. D. and Rashmi, K. R. and Raghavarao, K. S. M. S. (1999) Extraction and purification of a plant peroxidase by aqueous two-phase extraction coupled with gel filtration. Process Biochemistry (35). pp. 43-48.
Srinivas, T. and Bhashyam, M. K. and Mahadevappa, M. and Desikachar, H. S. R. (1976) Proportion of milky grains as an indicator of optimum stage for harvesting rice. Indian Journal of Agricultural Science, 46. pp. 555-559.
Srinivas, T. and Bhashyam, M. K. and Mahadevappa, M. and Desikachar, H. S. R. (1977) Varietal differences in crack formation due to weathering and wetting stress in rice. Indian Journal of Agricultural Sciences, 47 (1). 27-31, 15 ref..
Srinivasan, K. (2012) How to get the best of nutrition from our food. Dream 2047, 14 (10). pp. 35-31.
Srinivasan, K. S. and Rama Rao, G. and Subba Rau, B. H. (1979) Studies on bland groundnut (peanut) flour. Journal of Food Science and Technology, India, 16 (5). 192-194, 19 ref..
Srivastava, H. C. and Mathur, P. B. (1956) Studies on smoke-curing of garlic bulbs. Bulletin of Central Food Technological Research Institute, 5. pp. 286-287.
Subba Rao, G. N. and Bains, G. S. and Bhatia, D. S. and Subrahmanyan, V. (1953) Processing of millets and cereals (other than rice) into rice substitutes. Transanction of American Association of Cereal Chemists, 11. pp. 167-171.
Subba Rao, P. V. and Bhattacharya, K. R. (1966) Effect of parboiling on thiamine content of rice. Journal of Agricultural and Food Chemistry, 14. pp. 479-482.
Subrahmanyan, V. and Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. (1959) Integrated processing of peanut for the separation of major constituents. Journal of American Oil Chemists' Society, 36. pp. 66-70.
Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. (1960) On roasting of coffee. Indian Coffee, 24. pp. 11-17.
Subramanian, R. and Nakajima, M. (1997) Membrane degumming of crude soybean and rapeseed oils. Journal of the Americal Oil Chemists' Society, 74 (8). pp. 971-975.
Subramanian, R. and Nakajima, M. and Raghavarao, K. S. M. S. and Kimura, T. (2004) Processing vegetable oils using nonporous denser polymeric composite membranes. Journal of the American Oil Chemist's Society, 81 (4). pp. 313-322.
Subramanian, R. and Nakajima, N. and Yasui, A. and Nabetani, H. and Kimura, T. and Maekawa, T. (1999) Evaluation of surfactant-aided degumming of vegetable oils by membrane technology. Journal of the American Oil Chemists' Society, 76 (10). pp. 1247-1253.
Subramanian, R. and Raghavarao, K. S. M. S. and Nakajima, M. and Nabetani, H. and Yamaguchi, T. and Kimura, T. (2003) Application of dense membrane theory for differential permeation of vegetable oil constituents. Journal of Food Engineering, 60 (3). pp. 249-256.
Subramanian, R. and Chandini, S. Kumar and Pankaj, Sharma (2014) Membrane Clarification of Tea Extracts. Critical Reviews in Food Science and Nutrition, 54. pp. 1151-1157.
Subramanian, R. and Nabetani, H. and Nakajima, M. (2001) Rejection of Carotenoids in Oil Systems by a Nonporous Polymeric Composite Membrane. Journal of the American Oil Chemists' Society, 78 (8). pp. 803-807.
Subramanian, R. and Nakajima, M. and Kawakatsu, T. (1998) Processing of vegetable oils using polymeric composite membranes. Journal of Food Engineering, 38 (1). pp. 41-56.
Subramanian, R. and Nakajima, M. and Kimura, T. and Maekawa, T. (1998) Membrane process for premium quality expeller-pressed vegetable oils. Food Research International, 31 (8). pp. 587-593.
Subramanian, R. and Nandini, K. E. and Sheila, P. M. and Gopala Krishna, A. G. and Raghavarao, K. S. M. S. and Nakajima, M. and Kimura, T. and Maekawa, T. (2000) Membrane processing of used frying oils. Journal of the American Oil Chemists' Society, 77 (3). 323-328, 12 ref..
Subramanian, R. and Shamanthaka Sastry, M. C. and Venkatesh Murthy, K. (1990) Impact dehulling of sunflower seeds: Effect of operating conditions and seeds characteristics. Journal of Food Engineerng, 12 (2). pp. 83-94.
Subramanyam, H. and Narasimham, P. and Srivastava, H. C. (1965) Studies on the physical and biochemical changes in limes (Citrus aurantifolia Christm. Swingle) during growth and development. Journal of Indian Botanical Society, 44. pp. 105-109.
Subramanyan, V. and Bhatia, D. S. and Kalbag, S. S. and Subramanian, N. (1958) Integrated Processing of Groundnut for the separation of major constitutents. Oil Chemistry and Technology. pp. 102-14.
Subramanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Majumder, S. K. (1963) Monsooned coffee. Indian Coffee, 27 (1). pp. 11-15.
Sumona, Mukherjee (2009) Processing and Quality Attributes of Snack Foods. Masters thesis, University of Mysore.
Sunil, Kumar and Hemavathi, A. B. and Umesh Hebbar, H. (2011) Affinity based reverse micellar extraction and purification of bromelain from pineapple (Ananas comosus L. Merryl) waste. Process Biochemistry, 46. pp. 1216-1220.
Suresh, D. and Manjunatha, H. and Krishnapura, Srinivasan (2007) Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis., 20 (3-4). pp. 346-351.
Suresh, D.Sakhare and Inamdar, Aashitosh.A (2009) Debranning of Wheat: A review. Indian Food Industry. pp. 52-57.
Susan, Samuel and Pruthi, J. S. and Girdhari, Lal (1958) Some technological aspects of processing of green peas. Indian Food Packer, 12 (2). pp. 7-10.
Susheelamma, N. S. and Changala Reddy, G. and Rukmani, C. S. and Tharanathan, R. N. (1992) Studies on sweet potatoes: Part 1. Changes in the carbohydrates during processing. Starch/Staerke, 44 (5). pp. 163-166.
Sushma, Thakur. and Saxena, D. C. (2000) Formulation of extruded snack food (gum based cereal-pulse blend): Optimisation of ingredients level using response surface methodology. Lebensmittel Wissenschaft und Technologie, 33 (5). pp. 354-361.
Suvendu, Bhattacharya and Sivakumar, V and Devopriyo, Chakraborty (1997) Changes in CIELab colour parameters due to extrusion of rice-greengram blend: a response surface approach. Journal of Food Engineering, 32 (2). 125-131, 10 ref..
Suvendu, Bhattacharya. and Patel, B. K. (2007) Simulation of coating process: rheological approach in combination with artificial neural network. Journal of Texture Studies, 38 (5). pp. 555-576.
Suvendu, Bhattacharya and Bhat, K. K. (1997) Steady shear rheology of rice-blackgram suspensions and suitability of rheological models. Journal of Food Engineering, 32 (3). 241-250, 19 ref..
Suvendu, Bhattacharya and Sudha, M. L. and Rahim, A. (1999) Pasting characteristics of an extruded blend of potato and wheat flours. Journal of Food Engineering, 40 (1/2). 107-111, 23 ref..
Teotia, M. S. and Kour, S. and Berry, S. K. (1995) Mechanical dehulling of watermelon seeds-Factors affecting hulling and kernel breakage. Beverage and Food World, 22 (1). 25-26, 28.
Teotia, M. S. and Ramakrishna, P. (1989) Densities of melon seeds, kernels and hulls. Journal of Food Engineering, 9 (3). 231-236, 5 ref..
Udaya Sankar, K. and Manohar, B. and Chokkalingam, A. (1986) A note on supercritical carbon dioxide decaffeination of coffee. Journal of Food Science and Technology, 23 (6). 326-328, 9 ref..
Unnikrishnan, K. R. and Viraktamath, C. S. and Krishnamurthy, H. and Bhattacharya, K. R. (1982) Parboiling of paddy by simple soaking in hot water. Journal of Food Technology, 17 (4). 499-506, 10 ref..
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.
Ushakumari, S. R. and Rastogi, N. K. and Malleshi, N. G. (2007) Optimization of process variables for the preparation of expanded finger millet using response surface methodology. Journal of Food Engineering, 82 (1). pp. 35-42.
Varsha, Bhargava (2005) Genetically modified fats: Advantages and drawbacks in food processing. Masters thesis, University of Mysore.
Vasundhara, Sharma and Jagan Mohan Rao, L. (2014) An Overview on Chemical Composition, Bioactivity and Processing of Leaves of Cinnamomum tamala. Critical Reviews in Food Science and Nutrition, 54. pp. 433-448.
Veena, R. and Indira Tyakal, Nunjundiah and Sila, Bhattacharya (2013) Effect of roasting on rheological and functional properties of sorghum flour. Food Science and Technology International. pp. 1-11.
Venkatesam, A. V. and Rahman, A. (1962) An investigation into productivity measurement in pineapple processing. Food Science, 11. pp. 255-272.
Vibhakar, S. and Prabhakar, J. V. and Bhatnagar, H. C. (1966) The clarification and deacidification of grape juice by ion exchange resins. Journal of Science of Food and Agriculture, 17. pp. 488-490.
Visvanathan, R. and Varadharaju, N. and Gothandapani, L. and Sreenarayanan, V.V. (1990) Effect of Moisture Content on Angle of Repose and Bulk Density of Selected Foodgrains. Journal of Food Science and Technology, 27 (3). pp. 133-135.
Zakiuddin Ali, S. and Bhattacharya, K. R. (1982) Studies on pressure parboiling of rice. Journal of Food Science and Technology, 19 (6). 236-242, 9 ref..
Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) Pasting behaviour of parboiled rice. Journal of Texture Studies, 11 (3). 239-245, 12 ref..
This list was generated on Thu Apr 25 18:43:02 2019 IST.

References: V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V.