302 results on '"Kothakota, Anjineyulu"'
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2. Important Engineering Properties of Green Gram (Vigna radiate)
3. Evaluation and Optimization of Microwave Assisted Fluidized Bed Dehydration Parameters for Button Mushroom (Agaricus bisporous)
4. Non-Centrifugal Sugars Production via Thermic Oil Heaters: A Case Study on GI Tagged Natural Sweetener
5. Sustainable seedling pots: Development and characterisation of banana waste and natural fibre-reinforced composites for horticultural applications
6. Developing sustainable packaging alternatives for plastic carry bags: Utilizing reinforced lotus fiber with casein bio-coating for enhanced performance
7. Development and characterization of gelatinized starch doped microcellulose paper from tender coconut (Cocos nucifera L) husk
8. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzyme
9. Novel Food Processing Technologies for Inactivation Of Food Enzymes
10. Applications of Ultrasound Technology for Inactivation Of Food Enzymes
11. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods
12. Potential of Nonthermal Technologies in the Food Industry
13. Effect of chitosan-based bio coating on mechanical, structural and physical characteristics of microfiber based paper packaging: An alternative to wood pulp/plastic packaging
14. Reinforced water hyacinth based biodegradable cutlery: Green alternative to single-use plastics
15. Valorization of dairy wastes into wonder products by the novel use of microbial cell factories
16. Development and characterization of microfiber incorporated with industrial biopolymer composite based biodegradable cutlery: An alternative to single use plastic
17. Citrus fruit: Classification, value addition, nutritional and medicinal values, and relation with pandemic and hidden hunger
18. Implications of cold plasma and plasma activated water on food texture- a review
19. Principles and Applications of Extraction Technologies in the Food Industry
20. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review
21. Application of Biospeckle Laser Technique for Assessment of Fruit Quality
22. Decontamination of Fruits
23. Ozone Processing of Foods: Methods and Procedures Related to Process Parameters
24. Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices
25. The influence of non-thermal technologies on color pigments of food materials: An updated review
26. Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies
27. Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products
28. Ultrasound-Assisted Extraction of High Value Compounds from Agro-Industrial Byproducts
29. Central composite design, Pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water
30. Advanced process analytical tools for identification of adulterants in edible oils – A review
31. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review
32. Energy requirement in non‐centrifugal sugars production units and its mitigation via steam controlled concentration techniques.
33. Need for a balance between short food supply chains and integrated food processing sectors: COVID-19 takeaways from India
34. Ozone Processing of Foods: Methods and Procedures Related to Process Parameters
35. Development and optimization of a mechanized jackfruit processing unit for enhanced efficiency and commercial viability
36. Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies
37. Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation
38. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
39. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool For Evaluation Of Quality And Safety Of Food Products
40. Applications of Radio Frequency Heating Technology in Food Processing
41. High-Pressure Processing: Potential Applications for Foods
42. Numerical Methods and Modeling Techniques in Food Processing
43. Application of Ozone in the Food Industry: Recent Advances and Prospects
44. Potential of Ozonation in Surface Modification of Food Packaging Polymers
45. Prospects in Value Addition of Mango
46. Modeling and optimization of developed cocoa beans extractor parameters using box behnken design and artificial neural network
47. Influence of ozone treatment on functional and rheological characteristics of food products: an updated review.
48. Correction: Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies
49. Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration
50. Development and characterization of gelatinized starch doped microcellulose paper from tender coconut (Cocos nuciferaL) husk
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