Items where Author is "Padival, R. A."

Article

Siddalingu, Mr. and Srinivasan, B. and Padival, R. A. and Ranganna, S. (1985) Determination of thermal process schedule for canned mango, papaya and guava pulps. Acta Alimentaria, 14 (4). 331-342, 17 ref..

Padival, R. A. and Sastry, L. V. L. (1985) Stability of safflower, kokum and beetroot colours in model systems and some fruit products. Journal of Food Science and Technology, 22 (5). 346-350, 11 ref.. ISSN 0022-1155 (In Press)

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1981) Stability of pectins during storage. Journal of Food Technology, 16 (4). 367-378, 10 ref..

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1980) Cloud stabilization in citrus beverages by low methoxyl pectin. Journal of Food Technology, 15 (1). 25-34, 11 ref..

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1979) Low methoxyl pectins from lime peel. Journal of Food Technology, 14 (4). 333-342, 13 ref..

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1979) Mechanism of gel formation by low methoxyl pectins. Journal of Food Technology, 14 (3). 277-287, 9 ref..

Padival, R. A. and Bhatnagar, H. C. and Nair, K. G. and Narayana, K. (1971) Preparation of calcium citrate and sodium citrate from limes (Citrus aurantifolia). Journal of Food Science and Technology (Mysore), 8 (3). 110-113, 13 ref..

Sen, D. P. and Padival, R. A. (1970) Effect of certain proteins on the stabilisation of fish oil. Journal of Food Science and Technology, 7 (3). pp. 153-158. ISSN 0022-1155

Bhatnagar, H. C. and Padival, R. A. and Gopinathan Nair, K. and Narayana, K. (1969) Process for the utilisation of limes (Citrus aurantifolia) for the production of pectin, oil (distilled) and citrates. Indian Food Packer, 23 (6). pp. 46-53.

Sen, D. P. and Padival, R. A. (1968) Certain observations on the discolouration of fish oil. Chemical and Process Engineering, 25 (1). p. 35.

Padival, R. A. and Srinivasan, M. (1966) Preparation of precooked, dehydrated powder from pumpkin (Cucurbita maxima). Journal of Food Science and Technology, 3. pp. 164-165. ISSN 0022-1155