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Study of solvatochromic dye as potential food spoilage indicator. Elemental analysis of food prepared using different traditional cookware. Total diet study with respect to nutritional quality and persistant organic pollutants Sonipat samples.
Quality analysis of commonly consumed packed fruit foods. Title of the Project. Preparation and analysis of nutraceutically improved kaju katli. Development of high fibre Shrikhand using orange juice leftover. Effect of microfluidisation in manufacturing of egg mayonnaise devoid of stabilizers and emulsifiers. Safety evaluation of microfludised fruit juice manufactured from artificially ripened fruits. Comparative study of debittering methods of kinnow juice. Natural colorants stability improvement from Malta: a regional citrus fruit.
Antioxidant potential and organoleptic evaluation of multigrain cookies incorporating flax seed Linumusitatissimum. A comparative study of anti-oxidative potential of leaves and seeds of kokum Garcinia Indica and development of food products. Industry project at the place of internship- Protein extraction and characterisation.
Green technologies in food dehydration with emphasis on the development and use of solar natural dryers for small scale enterprise.
Thoughtful Thursday: Diet and Stress
Comparative analysis of functioning of a sustainable and non sustainable production system. Challenges for production scheduling techniques in SMEs. Quality control as competitive tool for small scale enterprises. Study of marketing tools of various food sector companies. Study of production planning in peak and lean season in food industry.
Improve supply chain effectiveness in FMCG industry by benchmarking the different processes. Efficient marketing and supply chain solution for watermelon fruit. Process standardization and Equipment development for ghewar production.
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Process standardization and Equipment development for kulfi production. Process standardization and Equipment development for Stuffed Paratha. Non Destructive testing of sweetness of water melon. Process standardization and equipment development for kheer production. Process standardization and equipment development Khakra making machine. Process standardization and equipment development for Kaju Katli. Process standardization and equipment development Prawn Curry.
Process standardization and equipment development for Puran Poli. Process standardization and equipment development for Khaja. Process standardization and equipment development for Kababs. Process standardization and equipment development Sugarcane juice. To increase efficiency of boiler and refrigeration section of a Malt Plant. D Deptt. D Studies on enhancement of shelf life of different flours using gamma irradiation technique and its effects on the physico-chemical properties of the flours. Extraction of anthocyanin from Sohiong Prunus nepalensis , an indigenous fruit in Meghalaya, for potential food application as natural colourant.
Quantification of the quercetin content in the dry peel of different cultivars of onions followed by enrichment of a food product by using dry peel of prominent cultivar. Studies on shelf life enhancement of potential tomato varieties grown in the Haryana region by the exogenous application of different polyamines. The assessment of consumer preference towards fasting food in National Capital Territory of Delhi and new fasting food product development.
Total diet study with respect of nutritional quality and safety parameters of Rohtak deivison of Haryana. Effect of microfluidization and homogenization on the physicochemical , microbial and shelf-life of fermented milk products.
Development of nutritionally rich noodles for mid day meal by using wheat, pearly millet, soybean and sweet potato flour. Anti oxidant potential of Sargassum spp. And its synergies with Ulva spp.
In Diabetic model. Development of a low cost superheated steam dryer for better quality of dried fruits and vegetable products. Externally funded projects.
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Research Project. Tech:- S. Development of new multipurpose nutrispread 17 Development of stevia based chocolate and to assess its acceptability among consumers. No Title of the project 1. Design and Development of prototype for making stuffed paratha 3. Design and development of continuous roaster for controlled roasting of food grains 4. Design and Development of Ginger Peeler 5.
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Non-destructive determination of sweetness of melons 6. Development of Cashew apple beverage 7. Development of machine for continuous extraction of coconut water aseptically from mature nuts 8. Foam mat drying of whole egg liquid 9.