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Development and Quality Assessment of Osmodehydrated Products from Banana Pseudostem Central Core

Manylion Llyfryddiaeth
Prif Awdur:	Subin P.
Fformat:	Dissertation
Cyhoeddwyd:	Quilon QASL 2014
Pynciau:	Food Science & Technology

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Development and quality evaluation of microencapsulated banana pseudostem juice powder
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Standardisation of methodology for the production of banana crispy product(Murukku)
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Quality Assessment of Ellakkallan Ginger
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Development and Quality Assessment of Pasta made from Green Bana Flour
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Preparation of an Ice Cream from Neera and Quality Assessment Studies
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Assessing the Quality Attributes of Formulated Synmix
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Evaluation of different banana flour for cookies
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Development of osmodehydrated bilimbi (averrhoa bilimbi L.) and assessment of bioactive compounds
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Quality Assessment of Market Samples of Peda Collected from Kalpetta Town- Wayanad District
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Product Development and Quality Analysis od Neera Mango Squash
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Nutritional Assessment and Value Added Products from Jackfruit Seed Flour artocarpus heterophyllus lam.
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Standardisation of baby powder using kunnan banana flour
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Production and quality evaluation of probiotic ice cream
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Development of Amla Fortified Processed Products and Its Effect on the Quality Characteristics
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Process Development for the Production of Colored Coconut Chips and its Quality Characteristics
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Amrutham Nutrimix, a Product of Kudumbashree- an overall Assessment
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Characterization and quality assessment of newly prepared custard apple ice cream
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Development of Coated Products from Anchovy Using Different Breading Materials and Quality Evaluation During Chilled Storage Anchoviella spp.
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Studies on the Quality and Shelf Life of Value Added Products Prepared From Indian Oil Sardine
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Development and Quality Evaluation of Coconut Jam
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Nutritious noodles using banana flaour supplimented with jackfruit seed powder
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Comparative Evaluation of Two Related Species of Sarasaparilla using Various Quality Assessment Methods
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Assessment of Nutritive Parameters of Milk From Different Breeds of Cows
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Studies on the Physico-chemical Characteristics of Oil Extracted from Banana Chips Fried in Physically Refined Rice Bran Oil
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Processing foods : quality optimization and process assessment
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Development and Evaluation of Quality Parameters of Beetroot Cookie
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Effect of Chitosan on the Quality of Restructured Fish Products during Chilled Storage
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Comparative Study between Neera Jaggery and Jaggery from other Sources and Development of Product from Neera Jaggery
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Development of Flaxseed Based Functional Products
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Development of Different Variety of Coconut Chips and Evaluation of Quality Parameters
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Development of Different Varieteis of Coconut Toffees and Evaluation of Quality Parameters
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Microbiological Quality of Raw Fishes Available in the Local Markets and Processed Fish Product for Export
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The Quality Characteristics of Fruit Bar Developed from Papaya Fruit, Pretreated and Stored at Low Temperature Conditions carica papaya L.
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Quality Upgradation and Refrigerated Storage of Fish Finger from Low Value Fishes
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Development of Fish Enriched Extruded Snack Product
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Formulation, Preparation and Quality Analysis of Pelletted Fish Feed from Locally Available Materials
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Development of Shelf Stable Akki Roti with Better Nutritional Quality Unleaven Rice Bread
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