IR@CSIR-CFTRI
- » Waste and waste water management in food industry. I. Fruits and vegetable processing.
- » Waste and waste water management in food industry. II. Milk and meat processing.
- » Juice Blends—A Way of Utilization
of Under-Utilized Fruits, Vegetables,
and Spices: A...
- » Ultraviolet light treatment of fresh produce for surface decontamination using UV-C LED.
- » Effect of crystallinity of rice, after iron fortification.
- » Effect of Hydrothermal Treatment on the Nutritional and Functional
Properties of Husked...
- » Quality Aspects of Rice Based Fermented Beverage.
- » Nutritional Needs of Athletes.
- » Nutritional properties of buckwheat grains.
- » Medicinal and Health Benefits of Brown Rice.
- » Potential use of pseudocereals: buckwheat, quinoa, amaranth.
- » Formulation of multigrain based Ready-to-eat extruded snack product.
- » Studies on black rice and millet for preparation of momo’s premix.
- » Anaerobic digestion of
CFTRI canteen food waste for biogas production.
- » Upstream Process optimization for in vitro culture of swallow root (Decalepis hamiltonii).
- » Study of Conjugal Transfer of Vancomycin
Resistance Gene in Lactic Acid Bacteria.
- » Processing of food waste for biotechnological application.
- » Preparation and Study of Duck Egg white hydrolysates.
- » Study of functional properties of pulse proteins.
- » Role of MicroRNA Modulation By Dietary Piperine In Leptin-
Induced Human Breast Cancer.
- » Formulation of cereal -
wild ginger composite soup mix
- » Development and evaluation of wheat germ based confectionery product.
- » Comprehensive site specific N-glycan analysis of lactoferrin from
bovine colostrum...
- » Nutraceutical production from Cereal Waste through Fermentation.
- » Change in folate and folate binding protein during seed formation and seed germination.