Items where Author is "Bhatia, B. S."

Article

Bhatia, B. S. and Singh, L. J. and Sahrawat, N. S. and Gururaja Rao, R. and Bhatia, D. S. (1965) Drying of some varieties of apricots, plums and peaches grown in Himachal Pradesh. Indian Food Packer, 19 (1). pp. 29-33.

Gururaja Rao, R. and Viraktamath, C. S. and Kuppuswamy, S. and Bhatia, B. S. and Iyengar, N. V. R. and Bhatia, D. S. (1964) Further studies on packaging and storage of some compounded soup powders. Defence Science Journal, 14. pp. 43-54.

Kuppuswamy, S. and Bhatia, B. S. and Gururaja Rao, R. and Bhatia, D. S. (1963) Dehydration of cooked rice and dhal. Food Science, 12 (2). pp. 37-39.

Bhatia, B. S. and Mehta, G. L. and Nair, K. G. (1963) Dehydration of litchi (Litchi chinensis). Food Science, 12. pp. 313-315.

Thorat, A. K. and Bhatia, B. S. and Kuppuswamy, S. and Bhatia, D. S. (1963) Further studies on drying of Indian grapes. Food Science, 12. pp. 97-114.

Bhatia, B. S. and Kuppuswamy, S. and Gururaja Rao, R. and Bhatia, D. S. (1963) Improving the storage stability of dehydrated potato and carrot powder. Current Science, 32. pp. 311-312.

Iyengar, J. R. and Bhatia, B. S. and Lahiry, N. L. and Bhatia, D. S. (1963) Studies on the preparation and storage of dehydrated mutton mince. Indian Journal of Technology, 1 (4). pp. 173-177.

Rajasekharan, N. and Pandalai, K. M. and Bhatia, D. S. and Bhatia, B. S. (1962) Processing of desiccated coconut. Coconut Journal, 15 (2). pp. 70-83.

Amin, H. D. and Bhatia, B. S. (1962) Studies on dehydration of some tropical fruit. Part II. Drying rates as affected by various factors. Food Science, 11. pp. 69-75.

Bhatia, B. S. and Amin, H. D. and Girdhari, Lal (1962) Studies on dehydration of some tropical fruits. Part I. Absorption and retention of sulphur dioxide during sulphuring and sulphiting. Food Science, 11. pp. 63-68.

Bhatia, B. S. and Amin, H. D. (1962) Studies on dehydration of some tropical fruits. Part III. Packaging and storage aspects. Food Science, 11. pp. 76-81.

Bhatia, B. S. and Amin, H. D. and Girdhari, Lal (1962) Studies on dehydration of some tropical fruits. Part IV. Organoleptic quality of products. Food Science, 11. pp. 82-84.

Amin, H. D. and Bhatia, B. S. (1962) Studies on dehydration of some tropical fruits. Part V. Nutritive value of product. Food Science, 11. pp. 85-87.

Satyavathi, V. K. and Bhatia, B. S. and Sastry, L. V. L. and Girdhari, Lal. (1962) The influence of some carotenoid pigments on non-enzymatic browning in some fruit products. Indian Journal of Applied Chemistry, 25 (2-3). pp. 66-70.

Siddappa, G. S. and Bhatia, B. S. and Indiramma, K. (1961) Day-to-day and seasonal variation in the quality of orange juice for processing. Indian Journal of Horticulture, 18. pp. 226-229.

Siddappa, G. S. and Bhatia, B. S. (1961) Effect of addition of traces of metals and ascorbic acid on the colour of glass-packed fruits. Journal of Scientific and Industrial Research, 20D (2). pp. 71-73.

Sastry, L. V. L. and Bhatia, B. S. and Girdhari, Lal. (1961) Non-enzymatic browning in foods: Increased discolouration in some natural and synthetic sulphited systems. Indian Journal of Applied Chemistry, 24 (1). pp. 35-40.

Bhatia, B. S. and Nair, K. G. and Prabhakar, J. V. and Girdhari, Lal. (1961) Preparation of compounded soup powders from some deep fat fried vegetables. Defence Science Journal, 11 (1). pp. 20-22.

Bhatia, B. S. and Nair, K. G. and Girdhari, Lal. (1961) Preparation of some compounded soup powders. Defence Science Journal, 11. pp. 15-19.

Bhatia, B. S. and Sastry, L. V. L. and Krishnamurthy, G. V. and Nair, K. G. (1961) Preservation of Custard Apple (Anona Squamosa) Pulp. Journal of the Science of Food and Agriculture, 12 (7). pp. 529-532. ISSN 0022-5142

Bhatia, B. S. and Nair, K. G. and Girdhari, Lal. (1961) Proximate and mineral composition of some compounded soup powders. Defence Science Journal, 11. pp. 39-43.

Bhatia, B. S. and Kuppuswamy, S. (1961) Scope for the development of fruit and vegetable dehydration industry in India. Food Science, 10. pp. 160-162.

Sastry, L. V. L. and Bhatia, B. S. and Girdhari, Lal. (1961) Studies on some aspects of custard apple peroxidases. Journal of Food Science, 26. pp. 244-247.

Krishnamurthy, G. V. and Jain, N. L. and Girdhari, Lal. and Bhatia, B. S. (1961) Tomato cereal flakes - changes in some physical and chemical characteristics during preparation and storage. Food Science, 10. pp. 249-252.

Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Changes in the physico - chemical composition of mangoes during ripening after picking. Food Science, 9 (8). pp. 277-279.

Siddappa, G. S. and Bhatia, B. S. (1960) Changes in tin and iron content of some Indian canned fruits and vegetables during storage. Indian Food Packer, 14 (1). pp. 8-13.

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Effect of grading and some pretreatments on the quality of deep fat fried beans (Dolichos lablab). Indian Journal of Agricultural Science, 30. pp. 48-54.

Bhatia, B. S. and Sastry, L. V. L. and Girdhari, Lal. (1960) Non-enzymatic browning in foods: Further studies in some fruit juices and vegetable pulps. Food Science, 9. pp. 400-402.

Krishnamurthy, G. V. and Bhatia, B. S. and Girdhari, Lal. and Subrahmanyan, V. (1960) Pilot-plant studies on the preparation of crude papain from raw papaya. Journal of Science of Food and Agriculture, 11. pp. 433-436.

Prabhakar, J. V. and Bhatia, B. S. and Girdhari, Lal. (1960) Proximate and mineral composition of some deep fat fried vegetables. Food Science, 9. pp. 307-308.

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Rate of drying and fat uptake during deep fat frying of some vegetables. Indian Journal of Applied Chemistry, 23. pp. 181-184.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1960) Retention of ascorbic acid in fortified orange juice powders during storage. Defence Science Journal, 10 (4). pp. 16-19.

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Some improvements in the method of deep fat frying of field beans. Indian Journal of Applied Chemistry, 23. pp. 122-126.

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Studies in packaging and storage of some deep fat fried vegetables. Indian Journal of Applied Chemistry, 23 (2). pp. 73-80.

Girdhari, Lal. and Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Suitability of different varieties of mangoes for the preparation of mango cereal flakes. Food Science, 9. pp. 121-123.

Johar, D. S. and Krishnamurthy, G. V. and Bhatia, B. S. (1960) Utilization of apple pomace. Food Science, 9 (3). pp. 82-84.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.

Kuppuswamy, S. and Gopinathan Nair, K. and Bhatia, B. S. and Lahiry, N. L. (1959) Dehydration of animal foods. Food Science, 8 (7). pp. 229-234.

Bhatia, B. S. and Krishnamurthy, G. V. and Kuppuswamy, S. and Girdhari, Lal. (1959) Dehydration of fruits and vegetables. Food Science, 8. p. 225.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1959) Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures. Indian Journal of Applied Chemistry, 22. pp. 199-210.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Science, 8 (4). pp. 117-119.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Technology, 13 (7). pp. 349-351.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of variety, preliminary treatment and method of preparation on the quality of some Indian preserves physico-chemical studies. Food Science, 8. pp. 47-53.

Bhatia, B. S. and Tucker, C. G. and Goodling, E. G. B. (1959) Observations on the rate of dehydration of root vegetables in heated air. Journal of Science of Food and Agriculture, 10. pp. 130-135.

Bhatia, B. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Preparation of pectin from raw papaya (Carica papaya) by aluminium chloride precipitation method. Food Technology, 13. pp. 553-556.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1959) Preparation of pectin, pectin extract and syrup from jack fruit rind. Indian Journal of Agricultural Science, 29 (3). pp. 75-77.

Bhatia, B. S. (1959) Role of products of non-enzymatic browning on the development of mealiness in dehydrated cooked pork mince during storage in air. Food Science, 8. pp. 309-312.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1959) Studies on the non-enzymatic browning of foods. Effect of beta-carotene on glucose-glycine model systems. Indian Journal of Applied Chemistry, 22. pp. 103-106.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1958) Browning in some preserved fruit products. Food Science, 7. pp. 251-252.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of muskmelon with other fruits. Food Science, 7. pp. 114-115.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of orange slices (rings). Food Science, 7. pp. 112-113.

Siddappa, G. S. and Bhatia, B. S. (1958) Effect of blanching on enzymic browning in green amari apples. Current Science, 27. pp. 300-302.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Retention on ascorbic acid in tomato ketchup and guava jelly during storage. Food Science, 7. pp. 86-87.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1958) Studies on the non-enzymatic browning of foods products: Sugar-organic acid model systems. Food Science, 7 (7). pp. 181-185.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Tin content of some canned jack fruit products. Indian Journal of Agricultural Science, 27. pp. 133-140.

Girdhari, Lal and Siddappa, G. S. and Bhatia, B. S. (1957) Improvement of quality of preserved Coorg orange juice. Indian Journal of Horticulture, 14 (2). pp. 1-6.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1957) Retention of added ascorbic acid in canned jack fruit during processing and storage. Food Science, 6. pp. 10-12.

Bhatia, B. S. and Kapur, N. S. and Bhatia, D. S. and Girdhari, Lal. (1957) Studies on the non-enzymatic browning of foods -organic acid - amino acid model systems. Food Research, 22 (3). pp. 266-272.

Siddappa, G. S. and Bhatia, B. S. (1957) Supplementary value of fresh jack fruit with or without honey to poor rice diet. Annals of Biochemistry and Experimental Medicine, 17 (1). pp. 23-26.

Siddappa, G. S. and Bhatia, B. S. (1957) Supplementary value of orange juice powder to poor rice diet. Annals of Biochemistry and Experimental Medicine, 17 (1). pp. 15-18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Black neck in tomato ketchup. Bulletin of Central Food Technological Research Institute, 5. p. 285.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Indian Food Packer, 10 (10). pp. 11-14.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Bulletin of Central Food Technological Research Institute, 5 (15). pp. 354-355.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Changes in the ascorbic acid content of orange juice during its concentration and conversion into orange juice powder. Journal of Scientific and Industrial Research, 15C. pp. 28-32.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Coconut milk concentrate and powder. Bulletin of Central Food Technological Research Institute, 5 (13). p. 311.

Siddappa, G. S. and Bhatia, B. S. (1956) Composition of Kalapad and Rumani mangoes and retention of ascorbic acid in the canned products. Bulletin of Central Food Technological Research Institute, 5. pp. 236-238.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part IV Jack Fruit Concentrate, Powder, Pulp, Toffee and Squash. Food. Packer, 10 (6). 11,12 -18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part VII: Dried Green Jack Fruit and Jack Pickle. Food Packer, 10 (9). pp. 13-14.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part III.Canned Jack Seeds in Brine,Tomato Sauce and Curry. Indian Food Packer, 10 (1). pp. 4-6.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part V. Dried jack seeds and flouer roasted nut and jack `papad' (papar). Indian Food Packer, 10 (7). p. 9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part VI. Canned green jack fruit in brine and in curry. Indian Food Packer, 10 (8). pp. 7-8.

Siddappa, G. S. and Bhatia, B. S. (1956) Effect of canning on the beta-carotene content of mango, papaya and jackfruit. Journal of Scientific and Industrial Research, 15C. pp. 118-121.

Bhatia, B. S. and Siddappa, G. S. (1956) Nutritive value of Indian preserves: proximate, mineral and vitamin composition. Bulletin of Central Food Technological Research Institute, 5 (10). pp. 238-240.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Physico-chemical changes in jack fruit squash during storage. Indian Journal of Agricultural Science, 26 (4). pp. 403-414.

Bhatia, M. L. and Bhatia, B. S. and Girdhari, Lal. (1956) Recent advances in the clarification of fruit juices. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 3-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.

Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Some physico-chemical changes in canned jack fruit during storage. Journal of Scientific and Industrial Research, 15C (4). pp. 91-95.

Siddappa, G. S. and Bhatia, B. S. (1955) Ascorbic acid in mangoes canned with other fruits. Indian Journal of Horticulture, 12 (3). pp. 129-136.

Siddappa, G. S. and Bhatia, B. S. (1955) Canning and candying palmyrah palm kernel. South Indian Horticulture, 3 (3). pp. 71-73.

Siddappa, G. S. and Bhatia, B. S. (1955) Canning of green chillies. Bulletin of Central Food Technological Research Institute, 4. pp. 9-11.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Composition and Nutritive Value Of Jack Fruit. The Indian Journal of Agricultural Science, 25 (4). pp. 303-306.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Frozen canned jack fruit and jack fruit jam. Indian Food Packer, 9 (9). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Part II. Jack fruit preserve, candy, chutney and dried bulbs. Indian Food Packer, 9 (11). pp. 7-9.

Siddappa, G. S. and Bhatia, B. S. (1955) Effect of retention of peel on the quality of canned mango slices. Indian Food Packer, 9 (7). pp. 9-11.

Siddappa, G. S. and Bhatia, B. S. (1955) Preparation and uses of jack seed flour. Bulletin of the Central Food Technological Research Institute, 5. p. 3.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Relative incidence of hydrogen swell formation in some canned fruit and vegetable products. Bulletin of Central Food Technological Research Institute, 4. p. 289.

Siddappa, G. S. and Bhatia, B. S. (1955) Supplementary effect of canned jack fruit with and without honey to the poor rice diet. Bulletin of Central Food Technological Research Institute, 4. pp. 256-257.

Siddappa, G. S. and Bhatia, B. S. (1954) Preservation of mangosteen. Bulletin of Central Food Technological Research Institute, 3. pp. 296-297.

Siddappa, G. S. and Bhatia, B. S. (1954) Tender green mangoes as a source of vitamin C. Indian Journal of Horticulture, 11. pp. 104-111.

Siddappa, G. S. and Bhatia, B. S. (1954) A comparative study of the composition and bitterness of loose jacket oranges grown in India. Journal of Scientific and Industrial Research, 13B. pp. 148-150.

Jain, N. L. and Bhatia, B. S. and Girdhari, Lal. (1953) Canning of curried vegetables. Science and Culture, 19. pp. 76-78.

Siddappa, G. S. and Bhatia, B. S. (1953) Role of pH in the xylene extraction method for the estimation of ascorbic acid. Current Science, 22. p. 173.

Siddappa, G. S. and Bhatia, B. S. (1953) A simple device to keep cylinders of paper inside glass cylinders for paper chromatography. Current Science, 22. p. 239.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1952) Canning of baked beans and some Indian pulses in tomato sauce. Bulletin of Central Food Technological Research Institute, 2 (1). pp. 10-13.

Siddappa, G. S. and Bhatia, B. S. (1952) Nutritive value of banegara fruit (Randia dumetorum Lam). Bulletin of Central Food Technological Research Institute, 2. p. 16.

Siddappa, G. S. and Bhatia, B. S. (1952) Preparation of jelly from jack fruit rind. Bulletin of the Central Food Technological Research Institute, 2. pp. 70-72.

Jain, N. L. and Bhatia, B. S. and Anand, J. C. and Girdhari, Lal. (1951) Cashew apple products. Journal of Scientific and Industrial Research, 10A. pp. 209-210.

Jain, N. L. and Bhatia, B. S. and Girdhari, Lal. (1951) Preparation and uses of sweet potato flour. Journal of Scientific and Industrial Research, 10A. pp. 332-333.