Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/1230| Title: | Development of functional extruded food product using red rice (Oryza sativa L.) and passion fruit (Passiflora edulis Sims) and its antidiabetic potential |
| Researcher: | Samyor, Duyi |
| Guides: | Deka, S. C. |
| Keywords: | Food Engineering & Technology;Rice -- Genetics;Food -- Biotechnology;Passion fruit;Tropical fruit -- Research |
| Award Date: | Jul-2017 |
| Department: | Department of Food Engineering & Technology |
| Publisher: | Tezpur University |
| Upload Date: | 10-Jan-2019 |
| Series/Report no.: | T583; |
| Abstract: | Available |
| Pagination: | xvii, 204p. |
| URI: | http://192.168.98.239:8080/jspui/handle/1994/1230 |
| 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 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.