IR@CSIR-CFTRI
- » Recovery of Natural
Colour from Flaxseed Hulls and Evaluation of its
Bioactivities.
- » Optimisation of Culture Conditions for Porphyridium
purpureum and Characterisation of...
- » Development of Coconut Milk Based Curd.
- » Design and Development of Compact Spouted Bed Roaster for Coffee Beans and its...
- » Development of low calorie protein-rich beverage.
- » Dietary influence of the brown seaweed
Sargassum wightii on the quality of poultry egg.
- » Studies on Comparative Evaluation of Cumin and Cinnamon Volatile Oil Extraction by...
- » In vitro induction of
banana corms and analyses of bio-efficacies by assay techniques...
- » Microwave extraction of catechins from green
tea using ionic liquid.
- » Development of Nutri Health Mix and its
Application in Wheat Based Product.
- » Development of Speciality Flour for Pizza Base.
- » Removal of selected analytes using molecular imprinted polymer.
- » Isolation & Characterization of Garden Cress Seed (Lepidium sativum Linn.) Mucilage and...
- » Studies on functional and
technological properties of native potential probiotic...
- » Investigating milk spoilage and development of time
temperature indicator film for milk.
- » Study On Fat Characteristics Of Coconut Testa, Copra And Commercial Coconut Oils.
- » Downstream processing of freshly harvested wet biomass of Spirulina and its application...
- » Development of multigrain atta and study of its
nutritional, rheological and product...
- » Enhancement of anthocyanin production in
in vitro cultures of carrot (Daucus carota).
- » Effect of Pumpkin Flour Incorporation on the Quality Of Muffins.
- » Development of Gluten Free extruded
product(s) and their validation.
- » Phenotypic and Genotypic diversity of obtained from fermented Lactobacillus plantarum...
- » Studies on Processing of Oil and Extraction of
Bioactive Molecules from Indian Niger...
- » Isolation and characterization of an extremophilic Chlorella sp. as a potential source...
- » Masking/eliminating the odour of Spirulina for enhancing its consumption among consumers.