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http://192.168.98.239:8080/jspui/handle/1994/1230Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2019-01-10T04:52:28Z | - |
| dc.date.available | 2019-01-10T04:52:28Z | - |
| dc.date.issued | 2017-07 | - |
| dc.identifier.uri | http://192.168.98.239:8080/jspui/handle/1994/1230 | - |
| dc.description.abstract | Available | - |
| dc.format.extent | xvii, 204p. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tezpur University | en_US |
| dc.relation.ispartofseries | T583; | - |
| dc.subject | Food Engineering & Technology | en_US |
| dc.subject | Rice -- Genetics | en_US |
| dc.subject | Food -- Biotechnology | en_US |
| dc.subject | Passion fruit | en_US |
| dc.subject | Tropical fruit -- Research | en_US |
| dc.title | Development of functional extruded food product using red rice (Oryza sativa L.) and passion fruit (Passiflora edulis Sims) and its antidiabetic potential | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.guide | Deka, S. C. | - |
| dc.creator.researcher | Samyor, Duyi | - |
| dc.department | Department of Food Engineering & Technology | en_US |
| Appears in Collections: | Theses | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Title page | 116.26 kB | Adobe PDF |  View/Open |
| 02_dedication.pdf | Dedication page | 242.97 kB | Adobe PDF |  View/Open |
| 03_abstract.pdf | Abstracts | 432.85 kB | Adobe PDF |  View/Open |
| 04_certificate.pdf | Certificate of the Supervisor | 539.03 kB | Adobe PDF |  View/Open |
| 05_acknowledgements.pdf | Acknowledgements | 186.46 kB | Adobe PDF |  View/Open |
| 06_content.pdf | Table of contents | 559.65 kB | Adobe PDF |  View/Open |
| 07_list of tables and figures.pdf | List of tables and figures | 463.75 kB | Adobe PDF |  View/Open |
| 08_abbreviations.pdf | List of Abbreviations | 457.23 kB | Adobe PDF |  View/Open |
| 09_chapter1.pdf | Chapter 1: Introduction | 591.46 kB | Adobe PDF |  View/Open |
| 10_chapter2.pdf | Chapter 2: Review of Literature | 1.5 MB | Adobe PDF |  View/Open |
| 11_chapter3.pdf | Chapter 3: Physicochemical analysis of pigmented and nonpigmented rice and phytochemical analysis of purple passion fruit | 1.83 MB | Adobe PDF |  View/Open |
| 12_chapter4.pdf | Chapter 4: Foam mat drying of purple passion fruit and characterization of the powder | 1.2 MB | Adobe PDF |  View/Open |
| 13_chapter5.pdf | Chapter 5: Effect of extrusion cooking on the physicochemical and phytochemical properties of passion fruit powder incorporated red rice extrudates, rheology of doughs and sensory evaluation of product | 2.79 MB | Adobe PDF |  View/Open |
| 14_chapter6.pdf | Chapter 6: Moisture sorption isotherm (MSI) and antioxidant stability of optimized product during storage | 643.6 kB | Adobe PDF |  View/Open |
| 15_chapter7.pdf | Chapter 7: Assessment of the antidiabetic potential of red rice and rice-based products | 605.37 kB | Adobe PDF |  View/Open |
| 16_chapter8.pdf | Chapter 8: Conclusion and future scope | 1.47 MB | Adobe PDF |  View/Open |
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