Studies on factors affecting stability, colour and flavour of mango drink
Studies for bland and colourless leaf protein from lucerne, Medicago sativa and recovery of pigments
Studies on the amylase and gulcose isomerase production by streptomyces
Studies on coconut lipids: Effect of dehydration and storage of some of the common ingredients used in coconut based foods
Changes in polyphenols and related enzymes during fruit ripening
Chemical and biochemical studies of turmeric
Studies on submerged fermentation of mushroom mycelium, with special referece to Morechella species
Studies on the physico-chemical properties of seasame, seasamum indicum seed proteins
Studies on corrosion of canned tomato and papaya products with reference to nitrate
Chemical preservatives in relation to control of microbial changes in fishery products
Studies in utilization of non edible oils
Process standardization of paneer spread
Antioxidant properties of cereal brans and their potential food applications
Optimized design of suitable packages for shelf life extension of fresh baby corn (Zea mays L.)
Studies on biochemical changes in foods caused by processing and cooking techniques
Studies on nutraceutical characteristics of psyllium (Plantago Ovata F.) husk and its exploration for value addition of food products
Studies on process standardization and quality assessment of jamun (Syzygium cumini L.) fruit products
Studies on isolation and characterization of some important nutraceutical from lemongrass (Cymbopogon citratus) and it`s incorporation in food products
Studies on isolation, characterization of some important nutraceutical components from mango (Mangifera indica) seed kernel and its exploration in food products
Studies on production of tomato powder using different drying methods and its physico chemical and solubility properties of resultant powder
