Items where Author is "Ramanatham, G."

Article

Dr., Nasirullah and Ramanatham, G. (2002) A unistep deodorization and deacidification technique for physical refining of heat sensitive vegetable oils. JOTAI, 34 (2). pp. 57-62.

Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on functional properties of protein concentrates. Journal of the Science of Food and Agriculture, 67 (2). 181-187, 34 ref..

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on nutritional quality of protein concentrates. International Journal of Food Sciences and Nutrition, 46 (2). pp. 177-184. ISSN 0963-7486

Jamuna, Prakash and Ramanatham, G. (1995) Physico-chemical and Nutritional Traits of Rice Bran Protein Concentrate-based Weaning Foods. Journal of Food Science and Technology, 32 (5). pp. 395-399.

Jamuna, Prakash and Ramanatham, G. (1995) Proximate Composition and Protein Quality of Stabilized Rice Bran. Journal of Food Science and Technology, 32 (5). pp. 416-419.

Prakash, J. and Ramanatham, G. (1994) Effect of stabilization of rice bran on the extractability and recovery of proteins. Nahrung, 38 (1). pp. 87-95.

Ahmed, A. R. and Appu Rao, A. G. and Ramanatham, G. (1988) Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour. Journal of agricultural and food chemistry, 36 (4). pp. 690-694. ISSN 0021-8561

Ahmed, A. R. and Ramanatham, G. (1988) Effect of natural fermentation on the functional properties of protein enriched composite flour. Journal of Food Science, 53 (1). pp. 218-221.

Ahmed, A. H. R. and Ramanatham, G. (1987) Essential amino acid composition and in vitro digestibility of protein of sorghum bread "Kisra" enriched with edible defatted groundnut flour. Nutrition Reports International, 35 (3). pp. 487-495.

Hanumantha Rao, K. and Chandrasekhara, H. N. and Ramanatham, G. (1987) Preparation and nutritive value of protein isolate from cottonseed flour. Journal of Food Science and Technology, 24 (4). pp. 190-192. ISSN 0022-1155

Chandrasekhara, H.N and Ramanatham, G. (1987) Studies on high protein in breakfast food based on calcium groundnut proteinate. Journal of Food Science and Technology, 24 (3). pp. 148-149. ISSN 0022-1155

Ahmed, A. R. and Chandrasekhara, H. N. and Ramanatham, G. (1987) The protein quality of sorghum bread `Kisra' enriched with edible defatted groundnut flour. Nutrition Reports International, 35 (1). pp. 205-210.

Chandrasekhara, H. N. and Ramanatham, G. (1983) Gelatinization of weaning food ingredients by different processing conditions. Journal of Food Science and Technology, 20 (3). 126-128, 6 ref..

Ramanatham, G. (1981) Food emulsifiers. Indian Food Packer, 35 (3). 46-52, 20 ref..

Tinay, A.H. El and Chandrasekhar, H. and Ramanatham, G. (1980) Protein and gossypol extractability from cotton seed flour. Journal of Science of Food and Agriculture, 31. pp. 38-42.

Rama Rao, G. and Ramanatham, G. and Chandrashekhara, M. R. (1979) Wet rendering of coconuts for oil extraction and utilisation of by-products. Indian Coconut Journal, 9 (11). 4-6, 20.

Ramanatham, G. and Ran, L. H. and Urs, L. N. (1978) Emulsification properties of groundnut protein. Journal of Food Science, 43 (4). 1270-1273, 19 ref..

Ramanatham, G. and Rama Rao, G. and Chandrashekhara, M. R. (1978) Extraction of protein from expeller pressed coconut meal. Indian Coconut Journal, 9 (7). pp. 6-7.

Chandrasekhara, M. R. and Indira, K. and Prasanna, H. A. and Ramanatham, G. and Jagannath, K. S. and Leela, N. and Srinivasan, K. S. and Vaidehi, M. and Murthy, I. A. S. (1972) Nutritional studies with milk toned with peanut proteins - Miltone. Nutrition Reports International, 6 (5). 239-250, 14 ref..

Rama Rao, G. and Ramanatham, G. and Indira, K. and Bhima Rao, U. S. and Chandrashekhara, M. R. and Carpenter, K. J. and Bhatia, D. S. (1967) Nutritive value of coconut protein concentrates obtained by wet processing. Indian Journal of Experimental Biology, 5 (2). pp. 114-117.

Chandrashekhara, M. R. and Ramanatham, G. and Rama Rao, G. and Bhatia, D. S. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I. Preparation, chemical composition and shelf-life. Journal of Science of Food and Agriculture, 15. pp. 839-841.

Rama Rao, G. and Indira, K. and Ramanatham, G. and Chandrashekhara, M. R. (1964) Infant food based on coconut protein, groundnut protein isolate and skim milk powder. II. Overall growth promoting value and supplementary value to poor cereal diets. Journal of Science of Food and Agriculture, 15. pp. 841-846.

Thesis

Ramanatham, G. (1979) Studies on textured vegetable proteins. Doctoral thesis, Central Food Technological Research Institute.