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Timestamp: 2019-04-25 16:51:29+00:00

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Items where Subject is "600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery"
Ahmed, S. Y. and Ghildyal, N. P. and Kunhi, A. A. M. and Lonsane, B. K. (1983) Confectioner's syrup from tapioca processing waste. Starch/Staerke, 35 (12). 430-432, 6 ref..
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Anupama, D. and Bhat, K.K. and Sapna, V.K. (2002) Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36. pp. 183-191.
Aparna, A. R. and Rajalakshmi, D. (1999) Honey - its characteristics, sensory aspects, and applications. Food Reviews International, 15 (4). 455-471, 60 ref..
Azizi, M. H. and Venkateswara Rao, G. (2005) Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19 (4). pp. 739-743.
Baldev, Raj and Annadurai, V. and Somashekar, R. (2001) Structure–property relation in low-density polyethylene–starch immiscible blends. European Polymer Journal, 37 (5). 943-948 .
Barhate, R. S. and Subramanian, R. and Nandini, K. E. and Umesh Hebbar, H. (2003) Processing of honey using polymeric microfiltration and ultrafiltration membranes. Journal of Food Engineering, 60 (1). pp. 49-54.
Basavaraj, Madhusudhan and Tharanathan, R. N. (1996) Enzyme debranching studies on green gram (Phaseolus aureus) starch fractions. Carbohydrate Polymers, 29 (1). 41-44, 17 ref..
Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..
Bharath Kumar, Thota (2004) Biotechnological Production of Natural Non-Nutritive Sweeteners. Masters thesis, University of Mysore.
Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.
Bhatia, I. S. and Subrahmanyan, V. and Srinivasan, M. (1955) Some aspects of the composition, nutritive value and medicinal properties of honey. Journal of Scientific and Industrial Research, 14A. pp. 73-79.
Bhattacharya, K. R. (1979) Starch and its derivatives: Their properties and food uses. Proceedings of the symposium on the Status and Prospects of the Confectionery Industry in India, AFS. pp. 42-55.
Chetana, R. (2004) Studies on the use of Sucrose Alternatives in Traditional Sweetmeats. PhD thesis, University of Mysore.
Chetana, R. and Krishnamurthy, S. and Yella Reddy, S. (2004) Rheological behavior of syrups containing sugar substitutes. European Food Research and Technology, 218. pp. 345-348.
Chetana, R. and Yella Reddy, S. and Negi, P. S. (2013) Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder. Food and Nutrition Sciences, 4. pp. 276-281.
Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.
Clement Adebooye, Odunayo and Singh, Vasudeva (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp). Innovative Food Science and Emerging Technologies, 9 (1). pp. 92-100.
D'Souza, S. and Date, W. B. (1959) An improved titration vessel for iodometric estimation of reducing sugars. Current Science, 28. p. 202.
Dattatreya, B. S. and Usha, D. V. and Susheelamma, N. S. and Bhat, K. K. (2003) Aspartame: Studies on UV spectral characteristics. International Journal of Food Science and Technology, 38 (7). pp. 767-775.
Dhanalakshmi, K. and Suvendu, Bhattacharya (2011) Compaction agglomeration of corn starch in presence of different binders. Journal of Food Engineering, 104. pp. 348-355.
Dhanalakshmi, K. and Suvendu, Bhattacharya (2012) Flow and Functional Characterization of Cornstarch Powder in the Presence of Water and Pregelatinized Starch. Journal of Food Process Engineering, 35. pp. 887-897.
Dinta, Sebastian (2016) Recent advances in hard boiled candies with added bio-actives. Masters thesis, University of Mysuru.
Full, N. A. and Yella Reddy, S. and Dimick, P. S. and Ziegler, G. R. (1996) Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5). pp. 1068-1072.
Ghildyal, N. P. and Jaleel, S. A. and Kunhi, A. A. M. and Rehana, Fasiha (1986) Utilization of potato biomass for the production of confectioner's syrup. Indian Food Industry, 5 (2). pp. 81-84.
Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91.
Hameeda Banu, N. Itagi and Vasudeva, Singh (2010) Preparation and Functional Properties of Starches in Ready to Cook Multi-grain based Halwa-mixes. Trends in Carbohydrate Research, 2 (3). pp. 15-24.
Jain, N. L. and Das, D. P. and Siddappa, G. S. (1958) Preparation of fruit toffees. Food Science, 7 (11). pp. 325-326.
Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.
Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..
Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..
Johar, D. S. (1951) Micro-organisms in Indian sugars. Indian Journal of Horticulture, 8 (2). pp. 19-21.
Joseph, R. and Shanthamma, M. S. and Sreenivasa Murthy, V. (1977) Isolation of Streptomyces having high glucose-isomerase activity and assessment of their efficiency in the production of fructose syrups. Journal of Food Science and Technology, India, 14 (2). 73-77, 21 ref..
June Odelia, Swer and Yella Reddy, S. (2008) Effect of sucrose mono-ester on rheology of chocolate. Journal of Food Science and Technology, 45 (5). pp. 447-449.
Kapur, O. P. (1979) The role of the Prevention of Food Adulteration Act, 1954 and Rules, and of food laws, in confectionery industry. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 123-125.
Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee. Food Science, 12. pp. 221-223.
Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. II. Physico - chemical change in mango toffees during storage. Food Science, 12. pp. 223-227.
Khamrunissa, Begum and Vanitha Reddy, P. and Leelaja, B. C. and Rajashekar, Y. and Rajendran, S. (2007) Studies on insect infestation in chocolates. Journal of Stored Products Research, 43 (2). pp. 118-122.
Krishnarau, L and Hoseney, R. C. (1994) Acid-hydrolyzed starch tailings effects on cookie spread. Journal of Food Science, 59 (6). 1255-1257, 1270, 18 ref..
Lakshmi, T. S. and Nandi, P. K. (1976) Hydrophobic interaction in sugar solutions: Results from gel interaction study. Journal of Chromatography, 116. pp. 177-179.
Lewis, Y. S. (1979) Colours and flavours for confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 61-63.
Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1956) Acids and sugars in Eugenia jambolana. Journal of Scientific and Industrial Research, 15C. pp. 280-281.
Lulla, B. S. and Johar, D. S. (1955) Chromatographic analysis of sugars in banana. Current Science, 24. pp. 92-93.
Madhava Naidu, M. and Faiza, S. and Sai Surekha, R. and Ravi, R. (2012) Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch. Food Science and Biotechnology, 21 (3). 747-752 .
Madhava Naidu, M. and Sheema, Faiza and Ravi, Ramaswamy and Manisha, Guha and Srinivas, Pullabhatla (2011) Physico-chemical and functional properties of starch isolated from ginger spent. Starch/Starke, 63 (9). pp. 570-578.
Madhavi Shekharam, K. and Venkataraman, L. V. and Salimath, P. V. (1987) Carbohydrate composition and characterization of two unusual sugars from the blue green alga, Spirulina platensis. Phytochemistry, 26 (8). 2267-2269, 24 ref..
Madhusudhan, B. and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? I. Isolation and composition of legume (greengram and Bengalgram) starches. Starch/Staerke, 47 (5). 165-171, 31 ref..
Manjunath, M. N. and Sattigeri, V. D. and Krishnamurthy, M. N. (2002) Chewing gum and bubble gum - history, production, uses and regulatory aspects. Indian Food Industry, 21 (5). pp. 41-43.
Manjunath, M. N. and Tharanathan, R. N. (2000) A comparative study of the determination of glucose in honey. Journal of Food Science and Technology, 37 (1). pp. 48-50.
Manzar Hossain, Md. (2011) Studies on preparation of liquid jaggery from sugarcane. Masters thesis, University of Mysore.
Manzar Hossain, Md. and Iboyaima Singh, N. (2018) Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice. International Journal of Food Science and Nutrition, 3 (2). pp. 179-182.
Maya, Prakash and Ravi, R. and Anupama, D. and Bhat, K. K. (2004) Sensory profiling and positioning of Jilebi samples by multivariate analysis. Journal of Food Quality, 27 (6). pp. 418-427.
Md Manzar, Hossain (2010) Preparation of Liquid Sweetener and its Applications. Masters thesis, University of Mysore.
Mohan, B. H. and Malleshi, N. G. (2006) Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, 223 (3). 355-361 ; 28 ref..
Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. and Lahiry, N. L. (1962) Fish protein enriched corn starch. Research and Industry, 7. pp. 307-308.
Nagendra, R. and Venkat Rao, S. (1992) Effect of Incorporation of Lactulose in Infant Formulas on the Intestinal Bifidobacterial Flora in Rats. International Journal of Food Sciences and Nutrition, 43 (3). 169-173, 13 ref..
Nagendra, R. and Venkat Rao, S. (1992) An improved colorimetric method for the estimation of lactulose in lactose-lactulose mixtures. Food Chemistry, 43 (5). 399-402, 7 ref..
Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.
Narayana Rao, M. and Rama Rao, G. and Swaminathan, M. and Subrahmanyan, V. (1956) Quantitative determination of fibre present in tapioca starch and sago globules. Journal of Scientific and Industrial Research, 15B (4). pp. 202-204.
Narsing Rao, Saroja and Tharanathan, R. N. (2000) In vitro amylolytic degradation of natural and graft copolymerised cassava and potato starches. European Food Research and Technology, 211. pp. 411-414.
Nasir, Nusrath and Narayanaswamy, M. and Sandhu, J. S. and Nagaraja, K. V. (1987) Lactose content - a factor to distinguish channa [chhana] and khoa based sweets. Journal of Food Science and Technology, 24 (3). pp. 145-146.
Nirmala, M. and Muralikrishna, G. (2002) Changes in starch during malting of finger millet (ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases. European Food Research and Technology, 215 (4). 327-333, 29 ref..
Nirmala, M. and Muralikrishna, G. (2003) In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases. Carbohydrate Polymers, 52 (3). pp. 275-283.
Obakpororo, E. Agbagwa and Swaroopa Rani, D. and Prakash, M. Halami (2017) Antibacterial potential components of Bacillus species and antibiotics residues in branded and unbranded honey samples from Nigeria. African Journal of Biotechnology, 16 (2). pp. 58-64.
Patel, B. K. and Suvendu, Bhattacharya. (2002) Coating with honey: a study with model solids. Journal of Food Process Engineering, 25 (3). 225-232, 14 ref..
Policegoudra, R. S. and Aradhya, S. M. (2008) Structure and biochemical properties of starch from an unconventional source—Mango ginger (Curcuma amada Roxb.) rhizome. Food Hydrocolloids, 22 (4). pp. 513-519.
Prakash, M. Halami (2008) Production of polyhydroxyalkanoate from starch by the native isolate Bacillus cereus CFR06. World Journal of Microbiology and Biotechnology, 24. pp. 805-812.
Raghunatha Rao, Y. K. (1952) Manufacture of glucose from tapioca starch. Food and Population and Development of Food Industries in India, CFTRI, Mysore. pp. 278-279.
Raghuram, A.S. (2005) Replacement of Sugar with Artificial Sweeteners In Soft Dough Biscuit Formulation. Masters thesis, University of Mysore.
Rajalakshmi, G. (2014) New Starches from Under Utilized Plants for Food Applications. Masters thesis, University of Mysuru.
Ramesh, H. P. and Viswanatha, S. and Tharanathan, R. N. (2004) Safety evaluation of formulations containing carboxymethyl derivatives of starch and chitosan in albino rats. Carbohydrate Polymers, 58 (4). pp. 435-441.
Ramesh, M. and Ali, S. Z. and Bhattacharya, K. R. (1999) Starch components in hot-water soluble and insoluble fractions of rice flour. Starch/Staerke, 51 (8-9). pp. 308-310.
Rao, M. V. L. and Subramanian, N. and Srinivasan, M. (1956) Free amino acids and sugars in some food materials. Journal of Scientific and Industrial Research, 15C. pp. 39-44.
Rao, N. M. and Rao, M. M. (1972) Effect of non-enzymatic browning on the nutritive value of casein-sugar complexes. Journal of Food Science and Technology (Mysore), 9 (2). 66-68, 15 ref..
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Sai Manohar, R. and Haridas Rao, P. (1997) Effect of Sugars on the Rheological Characteristics of Biscuit Dough and Quality of Biscuits. Journal of the Science of Food and Agriculture, 75. pp. 383-390.
Sakina, Khatoon and Sreerama, Y. N. and Raghavendra, D. and Suvendu, Bhattacharya (2009) Properties of enzyme modified corn, rice and tapioca starches. Food Research International, 42. pp. 1426-1433.
Salunkhe, S. B. (2014) Resistant Starch: Sources, Application, Digestion and Health Aspects. Masters thesis, University of Mysuru.
Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Microscopy of rice starch granules during cooking. Starch/Staerke, 47 (9). 334-337, 13 ref..
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Sathiya Mala, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Sathyanarayana, A. (2015) Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts. Indian Journal of Traditional Knowledge, 14 (1). pp. 118-123.
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Shamala, T. R. and Sreekantiah, K. R. (1986) Saccharification of tapioca starch residue with a multienzyme preparation of Aspergillus ustus. Starch/Staerke, 38 (12). pp. 428-432.
Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees -VI. Effect of substitution of skim milk powder with Bengal gram or groundnut flour. Food Science, 12. pp. 238-239.
Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. III. Effect of incorporation of antioxidant on the development of rancidity and stability of carotene in mango toffee. Food Science, 12. pp. 228-232.
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Subrahmanyan, V. and Girdhari, Lal. and Bhatia, D. S. and Jain, N. L. and Bains, G. S. and Srinath, K. V. and Anandaswamy, B. and Krishna, B. H. and Lakshminarayana, S. K. (1957) Studies on banana pseudostem starch: Production, yield, physico-chemical properties and uses. Journal of the Science of Food and Agriculture, 5. pp. 253-261.
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Tharanathan, R. N. (1995) Starch: The polysaccharide of high abundance and usefulness. Journal of Scientific and Industrial Research, 54 (8). pp. 452-458.
Umesh Hebbar, H. and Nandini, K. E. and Lakshmi, M. C. and Subramanian, R. (2003) Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9 (1). pp. 49-53.
Umesh Hebbar, H. and Rastogi, N. K. and Subramanian, R. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties. pp. 804-819.
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