Items where Author is "Bhattacharya, K. R."

Article

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (2009) Induction and healing of cracks in rice grain during water soaking of paddy. Journal of Food Science and Technology, 46 (2). pp. 136-138.

Sowbhagya, C. M. and Bhattacharya, K. R. (2001) Changes in pasting behaviour of rice during ageing. Journal of Cereal Science, 34 (2). 115-124, 26 ref..

Ramesh, M. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1999) Influence of parboiling on rice starch structure and cooked-rice texture. Journal of Texture Studies, 30 (3). 337-344, 18 ref..

Ramesh, M. and Ali, S. Z. and Bhattacharya, K. R. (1999) Starch components in hot-water soluble and insoluble fractions of rice flour. Starch/Staerke, 51 (8-9). pp. 308-310.

Ramesh, M. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1999) Structure of rice starch and its relation to cooked-rice texture. Carbohydrate Polymers, 38 (4). 337-347, 40 ref..

Bhattacharya, S. and Bhattacharya, K. R. (1996) Rheology of cooked debranned maize flour suspensions. Journal of Food Engineering, 27 (1). 97-105, 32 ref..

Charu Lata, Mahanta and Bhattacharya, K. R. (1995) An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice. Journal of Food Science and Technology, 32 (5). pp. 400-402.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1995) Changes in Properties of Parboiled Rice During Ageing. Journal of Food Science and Technology, 32 (1). pp. 17-21.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Microscopy of rice starch granules during cooking. Starch/Staerke, 47 (9). 334-337, 13 ref..

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Rheology of rice-flour pastes: relationship of paste breakdown to rice quality, and a simplified Brabender viscograph test. Journal of Texture Studies, 26 (5). 587-598, 19 ref..

Bhattacharya, K. R. and Prakash, M. (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. Journal of Food Engineering, 21 (3). 315-330, 35 ref..

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry, 49 (1). 1-9, 34 ref..

Murugesan, G. and Bhattacharya, K. R. (1994) Interrelationship between some structural features of paddy and indices of technological quality of rice. Journal of Food Science and Technology, 31 (2). 104-109, 20 ref..

Bhattacharya, K. R. and Bal, S and Mukherjee, R. K. and Bhattacharya, K. R. (1994) Studies on the characteristics of some products from tamarind (Tamarindus indica) kernel. Journal of Food Science and Technology, 31 (5). 372-376, 19 ref.. ISSN 0022-1155

Radhika Reddy, K. and Subramanian, R. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1994) Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chemistry, 71 (6). 548-552, 26 ref..

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1993) Some physical and engineering properties of tamarind (Tamarindus indica) seed. Journal of Food Engineering, 18 (1). 77-89, 20 ref..

Radhika Reddy, K. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1993) The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice. Carbohydrate Polymers, 22 (4). 267-275, 50 ref..

Bhattacharya, K. R. and Das, H and Bose, A. N. (1992) Rheological behaviour during extrusion of blends of minced fish and wheat flour. Journal of Food Engineering, 15 (2). 123-127, 26 ref..

Bhattacharya, K. R. and Bhat, K. K. and Raghuveer, K. G. (1992) Rheology of Bengal gram (Cicer arietinum) flour suspensions. Journal of Food Engineering, 17 (2). 83-96, 29 ref..

Murugesan, G. and Bhattacharya, K. R. (1991) Basis for varietal difference in popping expansion of rice. Journal of Cereal Science, 13 (1). 71-83, 41 ref..

Murugesan, G. and Bhattacharya, K. R. (1991) Effect of some pretreatments on popping expansion of rice. Journal of Cereal Science, 13 (1). 85-92, 15 ref..

Sowbhagya, C. M. and Pagaria, L. K. and Bhattacharya, K. R. (1991) Effect of variety, parboiling and aging of rice on the texture of idli. Journal of Food Science and Technology, India, 28 (5). 274-279, 9 ref..

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1991) Rheological behaviour of tamarind (Tamarindus indica) kernel powder (TKP) suspension. Journal of Food Engineering, 13 (2). 151-158, 17 ref..

Prakash, M. and Dastur, S. K. and Bhattacharya, K. R. (1991) Studies on the storage characteristics of khakra. Journal of Food Science and Technology, India, 28 (5). 285-287, 6 ref..

Bhattacharya, K. R. (1990) Improved parboiling technologies for better product quality. Indian Food Industry, 9 (5). pp. 23-26.

Mahanta, C. L. and Ali, S. Z. and Bhattacharya, K. R. and Mukherjee, P. S. (1989) Nature of starch crystallinity in parboiled rice. Starch/Staerke, 41 (5). 171-176 ; 13 ref..

Bhattacharya, K. R. (1989) Need for widening the scope of rice breeding in India for the purpose of table rice. Oryza, 26. pp. 117-122.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1989) Reviving the pressure-parboiling process by use of low-amylose varieties of paddy. Indian Food Industry, 8 (1). pp. 25-28.

Murugesan, G. and Bhattacharya, K. R. (1989) Rheological and hydration properties of popped rice. Journal of Texture Studies, 20 (3). 325-333 ; 10 ref..

Sandhya Rani, M. R. and Bhattacharya, K. R. (1989) Rheology of rice-flour pastes: effect of variety, concentration, and temperature and time of cooking. Journal of Texture Studies, 20 (2). pp. 127-137.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1989) Slurry viscosity as a possible indicator of rice quality. Journal of Texture Studies, 20 (2). pp. 139-149.

Mahanta, C. L. and Bhattacharya, K. R. (1989) Thermal degradation of starch in parboiled rice. Starch/Staerke, 41 (3). pp. 91-94. ISSN 0038-9056

Murugesan, G. and Bhattacharya, K. R. (1989) The nature of starch in popped rice. Carbohydrate Polymers, 10. pp. 215-225.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1988) Application of gel consistency test to parboiled rice. Journal of Food Science and Technology, 25 (3). pp. 129-132. ISSN 0022-1155

Narayan, M. S. and Bhattacharya, K. R. and Dhanaraj, N. and Seshadri, R. (1988) Free and bound triacontanol in tea leaves. Journal of the Science of Food and Agriculture, 43 (3). pp. 229-233.

Bhattacharya, K. R. (1987) How Thailand maintains her rice quality: Lessons for India. Indian Food Industry, 6 (4). pp. 171-175.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1987) Influence of varietal difference on properties of parboiled rice. Cereal Chemistry, 64 (5). pp. 315-321.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1987) Properties of pressure-parboiled rice as affected by variety. Cereal Chemistry, 64 (5). pp. 321-323.

Sowbhagya, C. M. and Ramesh, B. S. and Bhattacharya, K. R. (1987) The relationship between cooked-rice texture and the physicochemical characteristics of rice. Journal of Cereal Science, 5 (3). 287-297, 23 ref..

Chinnaswamy, R. and Bhattacharya, K. R. (1986) Characteristics of gel-chromatographic fractions of starch in relation to rice and expanded rice-product qualities. Starch/Staerke, 38 (2). 51-57, 24 ref..

Chinnaswamy, R. and Bhattacharya, K. R. (1986) Pressure-parboiled rice: a new base for making expanded rice. Journal of Food Science and Technology, 23 (1). 14-19, 8 ref..

Murugesan, G. and Bhattacharya, K. R. (1986) Studies on puffed rice. I. Effect of processing conditions. Journal of Food Science and Technology, 23 (4). 197-202, 11 ref..

Chinnaswamy, R. and Unnikrishnan, K. R. and Bhattacharya, K. R. (1985) Rheological properties of certain processed rice products. Starch/Staerke, 37 (3). 99-103, 12 ref..

Sandhya Rani, M. R. and Bhattacharya, K. R. (1985) Rheological properties of rice flour slurries and pastes. Journal of Food Science and Technology, 22 (5). 322-326, 11 ref.. ISSN 0022-1155

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1984) Breakage of rice during milling. V. Effect of sheller, pearler and grain types. Journal of Food Science and Technology, 21 (1). 8-12, 6 ref..

Sowbhagya, C. M. and Ramesh, B. S. and Bhattacharya, K. R. (1984) Improved indices for dimensional classification of rice. Journal of Food Science and Technology, 21 (1). 15-19, 7 ref..

Chinnaswamy, R. and Bhattacharya, K. R. (1984) Relationship between amylose content and expansion characteristics of parboiled rice. Journal of Cereal Science, 2 (4). 273-279, 7 ref..

Unnikrishnan, K. R. and Bhattacharya, K. R. (1983) Cold-slurry viscosity of processed rice flour. Journal of Texture Studies, 14 (1). 21-30, 7 ref..

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Optimum processing conditions. Journal of Food Science, 48 (6). pp. 1604-1608.

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Physicochemical basis of varietal differences. Journal of Food Science, 48 (6). pp. 1600-1603.

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. I. Types of cracked and immature grains. Journal of Food Science and Technology, 19 (3). 106-110, 13 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1982) Breakage of rice during milling. IV. Effect of kernel chalkiness. Journal of Food Science and Technology, 19 (3). 125-126, 7 ref..

Bhattacharya, K. R. and Ramesh, B. S. and Sowbhagya, C. M. (1982) Dimensional classification of rice for marketing. Journal of Agricultural Engineering, 19 (4). pp. 69-76.

Unnikrishnan, K. R. and Viraktamath, C. S. and Krishnamurthy, H. and Bhattacharya, K. R. (1982) Parboiling of paddy by simple soaking in hot water. Journal of Food Technology, 17 (4). 499-506, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1982) Quality profiles of rice: a tentative scheme for classification. Journal of Food Science, 47 (2). pp. 564-569.

Zakiuddin Ali, S. and Bhattacharya, K. R. (1982) Studies on pressure parboiling of rice. Journal of Food Science and Technology, 19 (6). 236-242, 9 ref..

Deshpande, S. S. and Bhattacharya, K. R. (1982) The texture of cooked rice. Journal of Texture Studies, 13 (1). 31-42, 14 ref..

Unnikrishnan, K. R. and Bhattacharya, K. R. (1981) Swelling and solubility behaviour of parboiled rice flour. Journal of Food Technology, 16 (4). 403-408, 9 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1981) An abridged Brabender viscograph test. Lebensmittel Wissenschaft und Technologie, 14 (2). 79-81, 5 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - comparison among different shellers. Journal of Food Process Engineering, 3 (1). 43-47, 3 ref..

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - effect of kernel defects and grain dimension. Journal of Food Process Engineering, 3 (1). 29-42, 8 ref..

Bhattacharya, K. R. (1980) Breakage of rice during milling: a review. Tropical Science, 22 (3). 255-276, 78 ref..

Ali, S. Z. and Bhattacharya, K. R. (1980) Changes in sugars and amino acids during parboiling of rice. Journal of Food Biochemistry, 4 (3). 169-179, 8 ref..

Anuradha, Bhat Sondi. and Mohan Reddy, I. and Bhattacharya, K. R. (1980) Effect of processing conditions on the oil content of parboiled-rice bran. Food Chemistry, 5. pp. 277-282.

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) High-temperature drying-cum-parboiling of paddy. Journal of Food Process Engineering, 4 (2). 123-136, 11 ref..

Bhattacharya, K. R. and Chakrabhavi, M. Sowbhagya. (1980) On the alkali degradation type of rice kernels. Journal of the Science of Food and Agriculture, 31 (6). 615-618, 7 ref..

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) Pasting behaviour of parboiled rice. Journal of Texture Studies, 11 (3). 239-245, 12 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1980) Quality of Indian rice. Journal of Food Science and Technology, 17 (4). 189-193, 19 ref..

Shanthy, A. P. and Sowbhagya, C. M. and Bhattacharya, K. R. (1980) Simplified determination of water-insoluble amylose content of rice. Starch/Staerke, 32 (12). 409-411, 11 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1980) Size and shape classification of rice. Riso, 29 (3). 181-185, 10 ref..

Bhattacharya, K. R. (1979) Gelatinization temperature of rice starch and its determination. Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, 24 (2). 116-118, 7 ref..

Bhattacharya, K. R. (1979) Genetic evaluation and utilization of grain quality. International Rice Research Newsletter, 4 (2). pp. 4-5.

Bhattacharya, K. R. and Sowbhagya, C. M. (1979) Pasting behavior of rice: a new method of viscography. Journal of Food Science, 44 (3). pp. 797-800.

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1979) Quality classification of rice. International Rice Research Newsletter, 4 (4). p. 7.

Bhattacharya, K. R. (1979) Rice. Food Industries.

Sowbhagya, C. M. and Bhattacharya, K. R. (1979) Simplified determination of amylose in milled rice. Staerke, 31 (5). 159-163, 6 ref..

Bhattacharya, K. R. (1979) Starch and its derivatives: Their properties and food uses. Proceedings of the symposium on the Status and Prospects of the Confectionery Industry in India, AFS. pp. 42-55.

Bhattacharya, K. R. (1979) Status of rice breeding for grain quality in India. Chemical Aspects of Rice Grain Quality IRRI. pp. 135-148.

Bhattacharya, K. R. (1979) Tests for parboiled rice. 'Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, 24 (2). 116-118, 7 ref..

Bhattacharya, K. R. and Indudhara Swamy, Y. M. and Sowbhagya, C. M. (1979) Varietal difference in equilibrium moisture content of rice and effect of kernel chalkiness. Journal of Food Science and Technology, India, 16 (5). 214-215, 12 ref..

Swamy, Y. M. I. and Sowbhagya, C. M. and Bhattacharya, K. R. (1978) Changes in the physicochemical properties of rice with aging. Journal of the Science of Food and Agriculture, 29 (7). 627-639, 18 ref..

Halim, A. and Bhattacharya, K. R. (1978) Effect of degree and pressure of milling on the stickiness of milled parboiled rice. Journal of Food Quality, 1 (4). 349-358, 9 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1978) Importance of insoluble amylose as a determinant of rice quality. Journal of the Science of Food and Agriculture, 29 (4). 359-364, 18 ref..

Shams ud Din, M. and Bhattacharya, K. R. (1978) On the meaning of the degree of milling of rice. Journal of Food Technology, 13 (2). 99-105, 7 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1978) On viscograms and viscography, with special reference to rice flour. Journal of Texture Studies, 9 (3). 341-351, 17 ref..

Sadanandeswara Rao, D. and Bhattacharya, K. R. (1977) Some physical properties of rice with special reference to "Waxy" and "Bulu" varieties. IL Riso, 26. pp. 295-298.

Ali, S. Z. and Bhattacharya, K. R. (1976) Comparative properties of beaten rice and parboiled rice. Lebensmittel Wissenschaft Technologie, 9 (1). 11-13, 8 ref..

Sowbhagya, C. M. and Bhattacharya, K. R. (1976) Lipid autoxidation in rice. Journal of Food Science, 41 (5). 1018-1023, 30 ref..

Kumar, B. M. and Upadhyay, J. K. and Bhattacharya, K. R. (1976) Objective tests for the stickiness of cooked rice. Journal of Texture Studies, 7 (2). 271-278, 13 ref..

Ali, S. Z. and Bhattacharya, K. R. (1976) Starch retrogradation and starch damage in parboiled rice and flaked rice. Staerke, 28 (7). 233-240, 9 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1976) Technical note: an alkali degradation test and an alcoholic alkali bran-staining test for determining the approximate degree of milling of rice. Journal of Food Technology, 11 (3). 309-312, 5 ref..

Bhattacharya, K. R. and Ali, S. Z. (1976) A sedimentation test for pregalatinized rice products. Lebensmittel Wissenschaft Technologie, 9 (1). 36-37, 1 ref..

Ali, S. Z. and Bhattacharya, K. R. (1972) Hydration and amylose-solubility behaviour of parboiled rice. Lebensmittel Wissenschaft Technologie, 5 (6). 207-212, 11 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Interrelationship between certain physicochemical properties of rice. Journal of Food Science, 37 (5). 733-735, 13 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Some physical properties of paddy and rice and their interrelations. Journal of the Science of Food and Agriculture, 23 (2). 171-186, 17 ref..

Ali, S. Z. and Bhattacharya, K. R. (1972) An alkali reaction test for parboiled rice. Lebensmittel Wissenschaft Technologie, 5 (6). 216-218, 5 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1972) A colorimetric bran pigment method for determining the degree of milling of rice. Journal of the Science of Food and Agriculture, 23 (2). 161-169, 10 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1972) An improved alkali reaction test for rice quality. Journal of Food Technology, 7 (3). 323-331, 6 ref..

Bhattacharya, K. R. and Ali, S. Z. and Swamy, Y. M. I. (1971) Commercial drying of parboiled paddy with LSU dryers. Journal of Food Science and Technology, 8 (2). 57-63, 15 ref.. ISSN 0022-1155

Indudhara Swamy, Y. M. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1971) Hydration of raw and parboiled rice and paddy at room temperature. Journal of Food Science and Technology (India), 8 (1). pp. 20-22. ISSN 0022-1155

Swamy, Y. M. I. and Ali, S. Z. and Bhattacharya, K. R. (1971) Relationship of moisture content and temperature to discoloration of rice during storage. Journal of Food Science and Technology (Mysore), 8 (3). 150-152, 11 ref..

Bhattacharya, K. R. and Sowbhagya, C. M. (1971) Water uptake by rice during cooking. Cereal Science Today, 16 (12). 420-424, 25 ref..

Sowbhagya, C. M. and Bhattacharya, K. R. (1971) A simplified colorimetric method for determination of amylose content in rice. Staerke, 23 (2). 53-56, 5 ref..

Bhattacharya, K. R. and Zakiuddin Ali, S. (1970) Improvement in commercial sun-drying of parboiled paddy for better milling quality. Rice Journal, 73 (9). 3,4-9,15, 25 ref..

Bhattacharya, K. R. (1970) Optimal agricultural practices for obtaining the maximum yield of rice from paddy. Seminar on Rice, Institute of Agricultural Technologists, Directorate of Agriculture, Bangalore..

Bhattacharya, K. R. (1969) Breakage of rice during milling, and effect of parboiling. Cereal Chemistry, 46 (5). 478-485, 16 ref..

Bhattacharya, K. R. (1969) Increasing Asia's rice production. Journal of Food Science and Technology, 6. pp. 3-8.

Bhattacharya, K. R. and Indudhara Swamy, Y. M. (1967) Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry, 44. pp. 592-609.

Subba Rao, P. V. and Bhattacharya, K. R. (1966) Effect of parboiling on thiamine content of rice. Journal of Agricultural and Food Chemistry, 14. pp. 479-482.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Processing conditions and milling yield in parboiling of rice. Journal of Agricultural and Food Chemistry, 14. pp. 473-475.

Bhattacharya, K. R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Curing of freshly harvested rice by heat treatment. Indian Journal of Technology, 2. pp. 378-380.

Bhattacharya, K. R. (1964) Enrichment of rice with riboflavin. Journal of Food Science and Technology (India), 1. p. 45.

Bhattacharya, K. R. (1964) A heat-processing method for the enrichment of white rice. Current Science, 33. pp. 306-307.

Bhattacharya, K. R. and Desikachar, H. S. R. (1962) Some aspects of the processing of food grains. Reviews in Food Science and Technology, 4. pp. 1-28.

Monograph

Raghavendra Rao, M. R. and Bhattacharya, K. R. and Shankar, J. V. (1992) R&D at CFTRI: The First Three Decades 1951-1980. Technical Report. CFTRI.