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ThesisItem Open Access STUDIES ON COMPOSITIONAL FEATURES AND THERAPEUTIC PROPERTIES OF MILK FROM MALNAD GIDDA (Bos Indicus) CATTLE(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) YUVARAJA, YMilk is nearly wholesome and complete food containing protein, fat, lactose, vitamins, and minerals, as well as enzymes, hormones and immunoglobulins.ThesisItem Open Access EFFECT OF BLENDING OF SAFFLOWER (Carthamus tinctorius) MILK WITH COW MILK ON QUALITY ATTRIBUTES OF PANEER(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) GHANTASALA POOJITHA B. Tech (D. Tech)Milk is a complete single food available in nature can serve as the main source of nutrients for all the age groupsThesisItem Open Access EFFECT OF HYDROCOLLOIDS ON THE QUALITY CHARACTERISTICS OF SET YOGHURT INCORPORATED WITH TENDER COCONUT WATER - MILK BLENDS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) SWARNALATHA. GYoghurt is a fermented milk product with a custard- like consistency which differentiates from other fermented milk productsThesisItem Open Access PHYSICO - CHEMICAL QUALITY OF GOAT MILK YOGHURT BLENDED WITH COW MILK(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) SUDEEP, M.N.B.Tech (D.Tech)Goats were among the first farm animals to be domesticated. As indicated by the archaeological evidence, they have been associated with man in a symbiotic relationship for up to 10,000 yearsThesisItem Open Access STUDIES ON EVALUATION OE PEDA AND SANDESH EOR GLYCEMIC INDEX VALUES(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2010) SHOBHAMANI, B.J.B.Tech (D.Tech)India is the largest milk producer in the world. The production in India is estimated at 104 million tonnesThesisItem Open Access BIOCHEMICAL EVALUATION OF PEROXYACID ON PHYSICO-CHEMICAL CHARACTERISTICS AND SHELF LIFE OF MILK(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) SHILPA,K.B.Tech [D.Tech]India is the largest milk producer in the world. It is estimated that the milk production is 100.9 million tonnes in the year 2007-09 and account for 15 per cent of total world milk production.ThesisItem Open Access STUDIES ON GELATION CHARACTERISTICS OF WHEY PROTEINS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2006) H. SUDHAKARAProteins are the polymers of alpha L amino acids that are formed by living organisms. Proteins play a major role in the physiology of plant and animals. Nutritionally proteins have a vital role to play in the growth and development of organisms. Functional and physico chemical properties of proteins influence the processing behavior in food system thus, affecting the quality attributes of final productThesisItem Open Access PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF YOGHURT ENRICHED WITH SOY FLOUR(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) PRATHIMA, B.KProteins, polymers of amino acids linked with peptide bonds, play an important role in our dietThesisItem Open Access PHYSICO-CHEMICAL AND RHEOI.OGICAL CHARACTERISTICS OF YOGHURT ENRICHED WITH SOY FLOUR(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) PRATHIMA, B.KProteins, polymers of amino acids linked with peptide bonds, play an important role in our diet. The modem food processing industry is placing more emphasis on the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. The increasing awareness of nutrition, health and food quality consciousness among consumers and the keen competitions in market, compel the food industry to search for those ingredients, which can impart desired functionalities to food products, while preserving or enhancing the nutritional quality of food stuffs.