Online Thesis Search Results

TITLE
CERTIFICATE
DECLARATION
CONTENTS
ACKNOWLEDGEMENT
INTRODUCTION
I. PRELIMINARY STUDIES ON MAILLARD BROWNING DURING FOOD PROCESSING
i) Review of literature
ii) Materials and methods
iii) Results and discussion
II. ANALYSIS OF THE CONTENT OF DIETARY FIBRE IN DIFFERENT FOOD MATERIALS
i) Review of literature
ii) Materials and methods
iii) Results and discussion
1. Comparison of the detergent method and enzymatic method for the estimation of dietary fibre in food materials
2. Content of dietary fibre in various food grains
3. Content of dietary fibre in pulses and legumes
4. Content of dietary fibre in nuts
5. Content of dietary fibre in roots, tubers, condiments and spices
6. Content of dietary fibre in vegetables
III. IDENTIFICATION OF NOVEL AND RICH, NATURAL SOURCES OP DIETARY FIBRE
i) Review of literature
ii) Materials and methods
iii) Results and discussion
IV. CHANGES IN FIBRE-CONTENT OF FOOD MATERIALS DURING MATURATION AND PROCESSING
i) Review of literature
ii) Materials and methods
iii) Results and discussion
1. Fractionation of paddy
2. Parboiling of paddy
3. Fractionation of wheat
4. Parboiling of wheat
5. Processing of jack-fruit nuts
6. Processing of ground nuts
7. Processing of ginger
8. Natural maturation and ripening of fruits
V. KINETIC STUDIES OF BINDING BETWEEN BILE ACIDS AND FIBRE FROM A VEGETABLE SOURCE
i) Review of literature
ii) Materials and methods
1. Experiment: to determine the period of incubation for maximum binding and release of sodium cholate
2. Experiment to study the effect of concentration of sodium cholate on the binding on fibre
3. Experiment: to study the effect of temperature on the binding and release of sodium cholate
4. Experiment to study the influence of pH on binding and release of sodium cholate
5. Experiment. to study the influence of salinity on binding and release of sodium cholate
iii) Results and discussion
1. Effect of period of incubation on the binding and release of sodium cholate
2. Effect of concentration of sodium cholate on the binding of sodium cholate on fibre
3. Effect of pH on the binding and release of sodium cholate
4. Effect of temperature on the binding and the release of sodium cholate
5. Effect of salinity on the binding and release sodium cholate
VI. ISOLATION OF CHITIN, A FIBRE FROM ANIMAL SOURCES AND PREPARATION OF CHITOSAN
i) Review of literature
ii) Materials and methods
iii) Results and discussion
VII. KINETIC STUDIES OF BINDING BETWEEN BILE ACIDS AND CHITOSAN
i) Review of literature
ii) Materials and methods
1. Experiment to determine the period of incubation for maximum binding and release of sodium cholate
2. Experiment to study the effect of concentration of sodium cholate on the binding on chitosan
3. Experiment to study the effect of temperature on the binding and release of sodium cholate
4. Experiment to study the influence of pH on binding and release of sodium cholate
5. Experiment to study the influence of salinity on binding and release of sodium cholate
iii) Results and discussion
1. Effect of period of incubation on the binding and release of sodium cholate
2. Effect of concentration of sodium cholate on the binding on chitosan
3. Effect of pH on the binding and release of sodium cholate
4. Effect of temperature on the binding and the release of sodium cholate
5. Effect of salinity on the binding and release sodium cholate
VIII. MERCURY CONTENT OF FOOD MATERIALS
i) Review of literature
ii) Materials and methods
iii) Results and discussion
IX. EFFECT OF FOOD PROCESSING ON THE MERCURY-CONTENT OF FOOD MATERIALS
i) Review of literature
ii) Materials and methods
1. Processing of vegetables
2. Processing of pulses and legumes
3. Processing of eggs
4. Processing of meat
5. Processing of food grains
iii) Results and discussion
X. ROLE OF DIETARY FIBRE IN DETOXIFICATION
i) Review of literature
ii) Materials and methods
1. Experiment to determine the time of incubation for maximum binding of mercury on chitosan
2. Experiment to study the effect of concentration of mercury on the binding of mercury on chitosan
iii) Results and discussion
SUMMARY
REFERENCES