• DEVELOPMENT OF A REAL-TIME INTELLIGENT pH SENSITIVE COLOUR CHANGE FRESHNESS INDICATOR USING ANTHOCYANIN-BIOPOLYMER FILM FOR FOOD APPLICATIONS 

  RIFA THASNEEM; OXANA RISON; YUSRA JAWAD; OGHA LAKSHMI C V; DHANISH REHMAN; DR. RAJESH G K, Guide (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2026)

  Food spoilage represents a critical challenge in the global food supply chain, necessitating innovative solutions for real-time freshness monitoring. This study successfully developed a biodegradable intelligent packaging ...
• STANDARDIZATION OF PROCESS PARAMETERS FOR IDLI BATTER FERMENTATION USING SELECTED STARTER CULTURE COMBINATIONS 

  Meera Krishna P M; Anshitha Ismail; Hanna Theslin K C; Nithya K; Fathima Ghilsha P (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2026)

  The present study was carried out to standardize the fermentation of idli batter using selected starter culture combinations, with the aim of achieving consistent fermentation and extending its refrigerated shelf life. To ...
• Food Chemistry 

  Unknown author (KCAET, Tavanur, 2026)
• Unit Operations in Food Proccessing 

  Unknown author (KCAET, Tavanur, 2026)
• Post Harvest Engineering 

  Unknown author (KCAET, Tavanur, 2026)

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