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Sr. No. Item
1 Antioxidant Rich Papaya Candy
2 CISH Herbal Chew
3 Dehydration of tubers
4 Hot Water Dispersible Aonla-Herbal Tablet
5 CISH Fermented Mushroom Cabbage Pickle
6 CIAE Gluten-Free Eggless Cake
7 CIAE Nutri-Bar and Multi-Nutrient Ladoo
8 CIAE Extruded Functional Snacks Food
9 CIAE Soy Fortified Nutritious Healthy Noodles
10 Millets and sprouted legume-based beverage
11 Cashew Apple Crunch
12 Nutmeg Pericarp Taffy
13 Processes for formulation of donkey-milk based cosmetic products bathing soap, body butter, lip balm
14 Pangasius mince emulsion sausages
15 Maize dispenser cum drinker
16 Dryer
17 Coagulated Milk (paneer) Sausage and Preparation Method thereof
18 Utilization Of Pulse Milling By-Products for Edible Use All Products (Dal Analogue, Protein
19 IIPR Dal Chakki
20 IIPR Mini Dal Mill
21 Process/ technical knowhow for industrial production of enzyme cellulases from groundnut shell by microbial processing
22 Process/ technical knowhow for industrial production of enzyme proteases from de-oiled groundnut cakes by microbial processing
23 A Process for The Mass Production of Bacillus Thuringiensis (Bt) Biocide Using Millet Grain Based Agro-Medium
24 A method for extraction of anthocyanins and composition thereof
25 ICAR-CIAE Design of Storage Structure for And Processing Protocol for Ozone Fumigation System
26 ICAR-CIAE Process technology for Dietary Fibre extraction
27 ICAR-CIAE Soybean aqueous extract-based edible film
28 Extended shelf life functional paneer
29 Probiotic bacterial culture for preparation of fermented milk products with immune-modulatory attributes for aging subjects/ sucking mothers and new-borns
30 Technology for preparation of improved texture Dahi
31 Arjuna herbal ghee
32 Process Technology for Palada Payasam Mix Preparation by Dry Crystallization Method in A Mechanical Unit
33 Technology of Sour Dahi Using Prolific Acidifying Lactic Cultures
34 Misti Doi With Fast Acidifying High Sugar Tolerating Lactic Culture(s)
35 Technology for preparation of shelf stable, nutritionally rich smoothies using dairy and non-dairy ingredients
36 Whey Jaljeera Drink
37 Technology for the manufacture of aloe vera supplemented probiotic lassi
38 Technology of Ready to Reconstitute Rasmalai Mix
39 Technology for Preparation of Milk Based Spray Dried Nanoencapsulated Curcumin Formulation
40 Milk protein-enriched iron fortified Bajra biscuit
41 Technology for Preparation of Curcumin Fortified Ghee (IDP-05)
42 Technology of Reduced Calorie Peda (IDP-07)
43 Technology of High protein ice cream (IDP-50)
44 Aloe vera supplemented probiotic lassi (IDP-18)
45 Arjuna Herbal Ghee (IDP-25)
46 Arjuna Herbal Ghee (IDP-25)
47 Extended Shelf-Life Functional Paneer (IDP-23)
48 Technology of Long life milk cake (IDP-22)
49 Low sodium processed Mozzarella cheese (IDP-30)
50 Indigenous probiotic Lactobacillus strain LBS2
51 Indigenous probiotic strain Lactobacillus plantarum Lp91 (MTCC 5690)
52 Indigenous probiotic strain Lactobacillus fermentum Lf1 (MTCC 5689)
53 Functional Noodles from Sweet Potato/Cassava (Resistant Starch, Fibre, Gluten-Free)
54 Functional Pasta from Cassava (Carotene and Betanin Enrichment; or Low Glycemic
55 High Starch Cassava Varieties - Sree Athulya and Sree Apoorva
56 Mobile Starch Extraction Plant for Sweet Potato and Cassava
57 Orange Fleshed Sweet Potato Pasta
58 Bio-fortified Sweet Potato Vacuum Fried Chips
59 Finger millet rawa (Ragi rawa)
60 Finger millet Vermicelli (Ragi Vermicelli)
61 Foxtail millet vermicelli
62 Jowar Atta
63 Instant Millet Idli Mix
64 Instant Millet Laddu Mix
65 Instant Sorghum Idli Mix
66 Jowar Biscuits (Sorghum biscuits)
67 Jowar Cake
68 Jowar flakes (Sorghum flakes)
69 Jowar Idli Rawa (Sorghum Fine Semolina)
70 Jowar Instant Pongal mix
71 Jowar Instant Upma mix
72 Jowar Khichidi rawa (Sorghum Coarse Semolina)
73 Jowar Pasta
74 Jowar rawa (Sorghum Medium Semolina)
75 Jowar vermicelli (Sorghum vermicelli)
76 Millet rawa
77 Medicated Wine
78 Millets and sprouted legume-based beverage
79 Ready to Constitute Makhana Kheer Mix
80 Ready to Constitute Makhana Kheer Mix
81 Microbial method for production of protein isolate/concentrate from oilseed cakes/meals
82 Groundnut based flavoured Paneer
83 A Method for Preparation of Enriched Yoghurt
84 Method for extraction of grape seed oil comprising bioactive compounds from a Manjari Medika variety of grape
85 Verjuice Preparation
86 Chocolate coated resins
87 Instant Chicken Soup Mix
88 Technology for production of functional food ingredient from chicken liver
89 Antioxidant Rich Papaya Candy
90 CISH Fermented Mushroom Cabbage Pickle
91 Mango Wine
92 CISH - Wine Special
93 Process for the production of freeze dried sugarcane juice
94 ICAR-SBI Standardised Liquid Jaggery Process
95 Cane Jam Production from Sugarcane Juice
96 The Production of Spray Dried Sugarcane Juice
97 The Production of Cane Dietary Fibre Food Products
98 Cane Jam Production from Sugarcane Juice
99 NINFET-Jute Leaf Drink
100 Manufacture Of High Value Products From Yak Fibre
101 Sisal Leaf Fibre Extractor
102 Banana Pseudostem Fibre Extractor
103 Pineapple Leaf Fibre Extractor
104 Microbe Mediated Keratin Extraction from Animal Hair
105 Method for Preparation of Green Chilli Powder
106 Emulsion based Goat meat products
107 Retort processed shelf stable Goat meat products
108 Snacks type Goat meat products
109 Healthier Goat meat products
110 Micro-mix formulation for Coriander
111 Micro-mix formulation for Cumin
112 Micro-mix formulation for Fennel
113 Closed water circulation system for extraction of phytochemicals (Dweep Aqua Saver)
114 Millet rawa
115 Multi millet Biscuits
116 Multigrain Atta
117 Pearl Millet puffs (Bajra Puffs)
118 Sorghum extruded flakes
119 Sorghum Instant Khichidi Mix
120 Sorghum muesli
121 Sorghum puffs
122 Gelatin extraction by enzyme actinidin assisted process
123 Rice Riche Face Scrub - Anhydrous Skin Cleansing and Moisturizing Composition
124 Rice Riche Moisturizing Lotion -Natural Skin Care Composition and Preparation Thereof
125 Rice Riche Pain Balm - Anhydrous Natural Pain Relief Composition for Topical Application
126 Silicic Acid Formulation - Method for Preparation of Stabilizer-Free Silicic Acid for Foliar Application and Formulation Thereof
127 Banana Pseudostem Value Chain
128 A ligno-cellulosic fibre pretreatment formulation and process for improving spinnability of ligno-cellulosic fibre
129 Environment-friendly microbial mediated method of rice straw pulp preparation and uses thereof
130 A process for the preparation of low cholesterol ghee
131 Indigenous Native vitamin B12 producing Lactobacillus reuteri NCDC 958/VTCC610B for production of vitamin B12 bio-fortified soy curd
132 Indigenous probiotic Lactobacillus fermentum NCDC 400 Strain
133 Essential Oil Incorporated Emulsion Based Meat Nuggets with Reduced Microbial Load and Enhanced Shelf Life.
134 Harvesting of Chicken Skin Fat from Poultry Sleeves
135 Urea Molasses Liquid Diet (UMLD)
136 Processes for formulation of donkey-milk based cosmetic products – bathing soap, body butter, lip balm
137 Laminated Bombay duck
138 Pangasius mince emulsion sausages
139 Salt fermented Indian mackerel
140 Extraction of chitin and chitosan from crustacean shell waste
141 Manufacture Of High Value Products From Yak Fibre