Items where Author is "Lahiry, N. L."

Article

Balakrishnan Nair, R. and Tharamani, P. K. and Lahiry, N. L. (1974) Studies on chilled storage of fresh water fish. II. Factors affecting quality. Journal of Food Science and Technology (India), 11 (3). pp. 118-122.

Haleem, M. A. and Lahiry, N. L. and Madhwaraj, M. S. and Ramanna, N. (1971) Results: deep litter home scale poultry unit: (1) Egg production, (2), Egg quality and (3) Economics. Indian Food Packer, 25 (4). pp. 31-33.

Balakrishnan Nair, R. and Tharamani, P. K. and Lahiry, N. L. (1971) Studies on chilled storage of fresh water fish. I. Changes occurring during iced storage. Journal of Food Science and Technology, 8 (2). pp. 53-56. ISSN 0022-1155

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1971) Thinning of thick albumen in shell eggs - changes in ovomucin. Poultry Science, 50 (2). 466-473, 40 ref..

Rangaswamy, J. R. and Suryanarayana Rao, S. V. and Lahiry, N. L. (1970) Free amino acid pattern in Indian shrimp (Metapenaeus dobsonii). Journal of Agricultural and Food Chemistry, 18 (2). 298-300, 15 ref..

Reddy, M. S. and Lahiry, N. L. and Rao, R. J. and Panda, B. (1970) Influence of oil coating of eggs on oil penetration into the shell membranes and albumen during storage at room temperature. Indian Poultry Gazette, 53-54 (1,4). 1-4,7 ref.

Lahiry, N. L. and Baliga, B. R. (1970) Nutritive value of duck and hen eggs. Indian Food Packer, 24 (6). pp. 25-29.

Haleem, M. A. and Greechar, P. and Baliga, B. R. and Lahiry, N. L. (1970) Some observations on the effects of crude papain on tenderisation of poultry meat. Journal of Food Science and Technology (India), 7 (1). pp. 40-41.

Sen, D. P. and Rao, T. S. S. and Kadkol, S. B. and Krishnaswamy, M. A. and Rao, S. V. and Lahiry, N. L. (1969) Fish protein concentrate from bombay-duck (Harpoden nehereus) fish: effect of processing variables on the nutritional and organoleptic qualities. Food Technology (Champaign), 23 (5). pp. 683-688.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1969) Fractionation of muscle proteins of fresh water fish and changes during iced storage. Journal of Food Science, 34 (6). 597-599, 15 ref..

Haleem, M. A. and Madhwa, M. S. R. and Lahiry, N. L. and Srinivasan, S. C. (1969) Method, equipment and processing of chicken barbecue. Indian Food Packer, 23 (4). 5-9, 9 ref..

Suryanarayana Rao, S. V. and Rangaswamy, J. R. and Lahiry, N. L. (1969) Nucleotides and related compounds in canned shrimp. Journal of the Fisheries Research Board of Canada, 26 (3). 704-06, 9 ref..

Baliga, B. R. and Rao, A. S. and Lahiry, N. L. (1969) Prevention of browning in hard boiled eggs during canning. Journal of Food Science and Technology, 6 (3). 200-204, 22 ref..

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1968) Changes in ovomucin concentration during thinning of thick white in eggs. Journal of Food Science and Technology, 5 (2). 71, 14 ref..

Baliga, B. R. and Balakrishnan Nair, R. and Lahiry, N. L. (1968) Deodourisation of refrigerator railway vans. Indian Food Packer, 22 (5). pp. 42-45.

Nair, R. B. and Lahiry, N. L. (1968) Factors affecting the quality of fresh fish and its retention by chilling. Journal of Food Science and Technology (Mysore), 5 (3). 107-16, 128 ref..

Moorjani, M. N. and Nair, R. B. and Lahiry, N. L. (1968) Quality of fish protein concentrate prepared by direct extraction of fish with various solvents. Food Technology (Champaign), 22 (12). pp. 1557-1561.

Rangaswamy, J. R. and Kadkol, S. B. and Shankaranarayana, D. V. and Lahiry, N. L. (1967) Some aspects of preparation of pork sausages. Indian Food Packer, 21. pp. 24-28.

Sen, D. P. and Satyanarayana Rao, T. S. and Lahiry, N. L. (1966) Defatting and deodourisation of fish protein concentrate from Harpoden nehereus. Journal of Food Science, 31 (3). pp. 344-350.

Dani, N. P. and Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1966) Proximate composition and nutritive value of leg meat of two edible species of frogs, Rana hexadactyla and R. tigrina. Journal of Food Science and Technology (India), 3. pp. 109-110.

Krishnaswamy, M. A. and Lahiry, N. L. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. (1965) Nutritional evaluation of fish-potato flakes. Food Technology, 19. pp. 197-200.

Moorjani, M. N. and Lahiry, N. L. and Balakrishnan Nair, R. and Upadhya, A. N. and Venkat Rao, S. (1965) Nutritional value of fish flour-I. Effect of storage on sardine meal prior to its extraction with ethanol. Food Technology, 19 (2). pp. 110-113.

Sen, D. P. and Lahiry, N. L. (1964) Studies on the Production of Better-Quality Salt-Cured and Sun-Dried Mackerel (Rastrelliger canagurta). Food Technology. pp. 107-110.

Krishnaswamy, M. A. and Lahiry, N. L. (1964) Microbiological examination of market meat. Indian Journal of Public Health, 8 (3). pp. 105-106.

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1964) Possible role of bacteria in the physical deterioration of egg contents during storage at room temperature. Indian Journal of Technology, 2 (2). pp. 69-71.

Sripathy, N. V. and Sen, D. P. and Lahiry, N. L. (1964) Preparation of protein hydrolysates from fish meat. Research and Industry, 9. pp. 258-260.

Kadkol, S. B. and Lahiry, N. L. (1964) Strained baby foods from poultry. Indian Food Packer, 18 (3). pp. 16-18.

Sen, D. P. and Visweswaraiah, K. and Lahiry, N. L. (1964) Studies on the chemical qualities and storage behaviour of sun dried, salted fish as available in market. Indian Food Packer, 18 (5). pp. 4-9.

Shurpalekar, S. R. and Daniel, V. A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) The effect of a supplementary protein in food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the digestiability coefficient, biological value and net. Journal of Nutrition and Dietetics, 1. pp. 19-24.

Subrahmanyan, V. and Lahiry, N. L. and Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. (1963) Ammonia: Possible use for preserving fish. Science, 142 (3589). pp. 233-234.

Lahiry, N. L. and Moorjani, M. N. and Baliga, B. R. (1963) Factors influencing the keeping quality of fresh-water fish in ice. Food Technology, 17 (9). pp. 123-125.

Sripathy, N. V. and Kadkol, S. B. and Sen, D. P. and Swaminathan, M. and Lahiry, N. L. (1963) Fish hydrolysates. III. Influence of degree of hydrolysis on nutritive value. Journal of Food Science, 28. pp. 365-369.

Krishnaswamy, M. A. and Lahiry, N. L. (1963) Fish hydrolysates. IV. Microbiological evaluation. Journal of Food Science, 28. pp. 358-364.

Sripathy, N. V. and Lahiry, N. L. (1963) Natural sausage casings for export. Indian Food Packer, 17 (6). pp. 13-15.

Sen, D. P. and Lahiry, N. L. (1963) Studies on sardine oil extraction from press liquor and its stabilization. Indian Food Packer, 17 (1). pp. 1-6.

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.

Shurpalekar, S. R. and Daniel, V. A. and Doraiswamy, T. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. (1963) The effect of a supplementary protein food containing fish flour (from oil sardine) on the metabolism of nitrogen, calcium and phosphorus in children. Indian Journal of Pediatrics, 30. pp. 272-275.

Doraiswamy, T. R. and Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The effect of a supplementary protein food containing fish flour, groundnut flour and Bengal gram flour and fortified with vitamins on the growth and nutritional status of children. Indian Journal of Pediatrics, 30. pp. 266-271.

Kadkol, S. B. and Lahiry, N. L. (1962) Amino acid composition of defatted fish flour from oil sardine (Clupea longiceps). Journal of Scientific and Industrial Research, 21D. pp. 387-388.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Changes with pyrophosphate plus or minus containing buffer and precipitation of protein fraction at r/2 0.225 during storage of fresh-water fish in ice. Food Technology, 16. pp. 84-86.

Shurpalekar, S. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengal gram flour and fish flour. Food Science, 11. pp. 39-41.

Sen, D. P. and Lahiry, N. L. (1962) Discolouration in salted and dried fish products. Food Science, 11. pp. 369-375.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Extraction of sarcoplasmic fraction of fish muscle with salt solutions of different ionic strengths and pH. Food Technology, 16. pp. 86-88.

Sen, D. P. and Sripathy, N. V. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. I. Rate of hydrolysis of fish flesh with papain. Food Technology, 16. pp. 138-141.

Sripathy, N. V. and Sen, D. P. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. II. Standardisation of digestion conditions for preparation of hydrolysates rich in peptones and proteoses. Food Technology, 16 (5). pp. 141-142.

Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. and Lahiry, N. L. (1962) Fish protein enriched corn starch. Research and Industry, 7. pp. 307-308.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Manufacture of ready-to-serve cook fish paste. Journal of Scientific and Industrial Research, 21D. pp. 303-304.

Moorjani, M. N. and Baliga, B. R. and Vijayaranga, B. and Lahiry, N. L. (1962) Post-rigor changes in nitrogen distribution and texture of fish during storage in crushed ice. Food Technology, 16. pp. 80-84.

Lahiry, N. L. and Moorjani, M. N. and Visweswaraiah, K. and Shurpalekar, S. R. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Preparation of edible fish flour from oil-sardine (Clupea longiceps). Food Science, 11. pp. 37-39.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Preparation of fish paste. Indian Food Packer, 16 (6). pp. 4-10.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Nataraja, N. and Sreenivasan, A. and Subramanyan, V. (1962) Relative value of a protein food containing fish flour, groundnut flour and Bengal gram flour as compared with skim milk powder in meeting the protein requirements of protein depleted rats. Food Science, 11. pp. 57-61.

Moorjani, M. N. and Lahiry, N. L. (1962) Some aspects of the technology of fish flour. Reviews in Food Science Technology, 4. pp. 113-136.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Studies on milk substitutes of vegetable origin. 4. The supplementary value of spray dried vegetable milk powder obtained from a blend of soybean and groundnut milks to a poor rice diets. Annals of Biochemistry and Experimental Medicine, 22 (3). pp. 67-72.

Shurpalekar, S. R. and Paul Jayaraj, A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and a protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to a maize-tapioca diet. Food Science, 11. pp. 52-56.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to poor rice diet. Food Science, 11. pp. 45-48.

Shurpalekar, S. R. and Joseph, A. A. and Moorjani, M. N. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour fortified with vitamins to poor Indian diets based on different cereals and millets. Food Science, 11. pp. 49-51.

Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Indira, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours. Food Science, 11. pp. 42-44.

Lahiry, N. L. (1961) Conservation and utilization of animal food resources. Proceedings of the Symposium on Food Needs and Resources. pp. 140-144.

Moorjani, M. N. and Lahiry, N. L. (1961) Meat technology. Scope and possibilities in India. Food Science, 10 (4). pp. 90-93.

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1961) Meat-based processed soups. Food Science, 10 (7). pp. 206-210.

Sen, D. P. and Visweswaraiah, K. and Lahiry, N. L. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.) I. Different conditions of drying and their effect on the quality of dry cured product. Food Science, 10. pp. 123-131.

Sen, D. P. and Visweswaraiah, K. and Lahiry, N. L. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.). II. Effect of chlortetracycline, sorbic acid, sodium propionate, sodium benzoate, and sodium acid phosphate on the keeping quality of sun-dried salted mackerel. Food Science, 10. pp. 132-138.

Lahiry, N. L. and Sen, D. P. and Visweswaraiah, K. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.). III. Effect of varying proportions of salt to fish on the quality of sun-dried mackerel. Food Science, 10. pp. 139-143.

Lahiry, N. L. and Sen, D. P. and Visweswaraiah, K. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.). IV. Effect of incorporation of different chemicals into curing salt on the texture and cooking quality of the product. Food Science, 10 (5). pp. 144-148.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1961) Studies on milk substitutes of vegetable origin. 3. The nutritive value of spray dried soyabean milk fortified with DL-methionine and spray dried powder from a 2:1 blend of soyabean milk and sesame. Annals of Biochemistry and Experimental Medicine, 21 (6). pp. 143-150.

Sen, D. P. and Anandaswamy, B. and Iyengar, N. V. R. and Lahiry, N. L. (1961) Studies on the storage characteristics and packaging of sun-dried salted mackerel (Rastrelliger kanagurta Cuv). Food Science, 10. pp. 148-156.

Visweswaraiah, K. and Baliga, B. R. and Lahiry, N. L. (1960) Effect of aureomycin (Chlortetracycline) and aureomycin in 5 per cent sodium chloride solution on the keeping quality of fresh water fish fillets. Journal of Scientific and Industrial Research, 19C. pp. 231-232.

Lahiry, N. L. and Sen, D. P. (1960) Fish hydrolysates, pastes and sauces. Reviews in Food Technology, 2. pp. 14-28.

Visweswaraiah, K. and Iyengar, J. R. and Moorjani, M. N. and Lahiry, N. L. (1960) Production of edible fish flour from oil-sardine. Journal of Scientific and Industrial Research, 19C. pp. 285-286.

Sen, D. P. and Lahiry, N. L. (1960) Products of protein hydrolysis from fish. Proceedings of the symposium on Proteins, Mysore, August. pp. 312-317.

Baliga, B. R. and Sripathy, N. V. and Iyengar, N. V. R. and Lahiry, N. L. (1960) Some observations on the preparation of meat extract, meat soup cubes and chicken essence. Proceedings of the Symposium on Proteins, Mysore, August. pp. 335-344.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1960) Studies on milk substitutes of vegetable origin. 2. The effect of fortification with DL-methionine on the nutritive value of spray dried powder obtained from a blend of soyabean and groundnut milks. Annals of Biochemistry and Experimental Medicine, 20 (6). pp. 145-156.

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1960) A note on the canning of rice. Indian Food Packer, 14 (9). p. 11.

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.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Lahiry, N. L. and Bhatia, D. S. and Parpia, H. A. B. and Subrahmanyan, V. (1959) Production of malt extract project costs. Research and Industry, 4. pp. 189-191.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. (1959) Studies On Milk Substitutes Of Vegetable Origin. Part I: The Nutritive Value Of Milk Substitutes Prepared From Soyabean and Groundnut. Annals of Biochemistry and Experimental Medicine, 19 (11). pp. 270-274.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1959) Studies on milk substitues of vegetable origin. 1. The nutritive value of milk substitute prepared from soybean and groundnut. Annals of Biochemistry and Experimental Medicine, 19. pp. 269-274.