Items where Author is "Ranganna, S."

Saikia, L. and Ranganna, S. (1999) Determination of Thermal Process Schedules for Canned Gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401. ISSN 0022-1155

Saikia, L. and Ranganna, S. (1999) Determination of thermal process schedule for canned gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401.

Onwuzulu, O. C. and Moleyar, V. and Appaiah, K. M. and Aradhya, S. M. and Ranganna, S. (1995) Fungicidal control of Fusarium and Alternaria rots of fresh tomato fruit during storage under ambient conditions. Tropical Science, 35 (1). 49-57, 35 ref..

Onwuzulu, O. C. and Prabha, T. N. and Ranganna, S. (1995) Modified atmosphere storage of ripening tomatoes: effect on quality and metabolism of 14C-glucose and 14C-acetate. Tropical Science, 35 (3). 251-258, 16 ref..

Saikia, L. and Ranganna, S. (1994) Determination of thermal process schedule for beans. Indian Food Packer, 40 (1). pp. 17-37.

Saekia, L. and Siddalingu, Mr. and Ranganna, S. (1994) Thermal Process Requirements for Beans, Gourds and Curried Vegetables. Journal of Food Science and Technology, 31 (6). pp. 463-468.

Aslan, Azizi and Ranganna, S. (1993) Spoilage Organisms of Canned Acidified Mango Pulp and Their Relevance to Thermal Processing of Acid Foods. Journal of Food Science and Technology (India), 30 (4). pp. 241-245.

Aslan, Azizi and Ranganna, S. (1993) Thermal Processing of Acidified Vegetables. Journal of Food Science and Technology (India), 30 (6). pp. 422-428.

Saikia, L. and Ranganna, S. (1992) Determination of Thermal Process Schedules for Canned Drumstick,Okra, Elephant Yam and Potato. Journal of Food Science and Technology, 29 (4). pp. 203-209.

Saikia, L. and Ranganna, S. (1991) Determination of thermal process for curried brinjal Solanum malongena. Indian Food Packer, 45 (5). pp. 37-48.

Ramaswamy, H. S. and Ranganna, S. (1989) Effect of blanching and sulfite treatment on the quality of frozen cauliflower. Journal of Food Quality, 11 (6). pp. 443-452.

Ramaswamy, H. S. and Ranganna, S. (1989) Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers. Journal of the Science of Food and Agriculture, 47 (3). pp. 377-382.

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..

Ramana, K. V. R. and Ramaswamy, H. S. and Aravinda Prasad, B. and Patwardhan, M. V. and Ranganna, S. (1984) Freezing preservation of Totapuri mango pulp. Journal of Food Science and Technology, 21 (5). 282-285, 9 ref..

Ranganna, S. and Govindarajan, V. S. and Ramana, K. V. R. (1983) Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry. CRC Critical Reviews in Food Science and Nutrition, 18 (4). 313-386, 649 ref..

Nath, N. and Ranganna, S. (1983) Determination of a thermal process schedule for guava (Psidium guajava Linn.). Journal of Food Technology, 18 (3). 301-316, 27 ref..

Nath, N. and Siddalingu, Mr. and Ranganna, S. (1983) Heat transfer characteristics and process requirements of hot-filled guava pulp. Journal of Food Technology, 18 (3). 317-326, 11 ref..

Ramaswamy, H. S. and Ranganna, S. (1982) Maturity parameters for okra (Hibiscus esculentus (L) Moench var. Pusa Sawani). Canadian Institute of Food Science and Technology Journal, 15 (2). 140-143, 15 ref..

Ramana, K. V. R. and Govindarajan, V. S. and Ranganna, S. (1981) Citrus fruits - varieties, chemistry, technology, and quality evaluation. I. Varieties, production, handling, and storage. CRC Critical Reviews in Food Science and Nutrition, 15 (4). 353-431, 411 ref..

Nath, N. and Ranganna, S. (1981) Determination of thermal process schedule for acidified papaya. Journal of Food Science, 46 (1). 201-206, 211, 33 ref..

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..

Ramaswamy, H. S. and Ranganna, S. (1981) Thermal inactivation of peroxidase in relation to quality of frozen cauliflower (var. Indian Snowball). Canadian Institute of Food Science and Technology Journal, 14 (2). 139-143, 22 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..

Nirankar, Nath. and Ranganna, S. (1980) Determination of thermal process schedule for Totapuri mango. Journal of Food Technology, 15 (3). 251-264, 23 ref..

Ramaswamy, H. S. and Ranganna, S. and Govindarajan, V. S. (1980) A non-destructive test for determination of optimum maturity of French (green) beans. Journal of Food Quality (3). pp. 11-23.

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..

Nath, N. and Ranganna, S. (1977) Determination of thermal process for canned mandarin orange segments. Journal of Food Science and Technology, India, 14 (3). 113-119, 25 ref..

Narkviroj, P. and Ranganna, S. (1977) Effect of ripeness of tomato on the colour of ketchup. Indian Food Packer, 31 (2). 42-50, 13 ref..

Nath, N. and Ranganna, S. (1977) Evaluation of a thermal process for acidified canned muskmelon (Cucumis melo L.). Journal of Food Science, 42 (5). 1306-1310, 1318, 34 ref..

Nath, N. and Ranganna, S. (1977) Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice. Journal of Food Technology, 12 (4). 411-419, 24 ref..

Narkviroj, P. and Ranganna, S. (1976) Manufacture and quality control of tomato products. Indian Food Packer, 30 (1). 44-82, 132 ref..

Ranganna, S. (1975) Quality control in fruit and vegetable processing. Indian Food Packer, 29 (1). 83-110, 65 ref..

Ranganna, S. and Setty, L. (1974) Nonenzymatic discoloration in dried cabbage. II. Red condensation product of dehydroascorbic acid and glycine ethyl ester. Journal of Agricultural and Food Chemistry, 22 (4). 719-722, 13 ref..

Ranganna, S. and Setty, L. (1974) Nonenzymatic discoloration in dried cabbage. III. Decomposition products of ascorbic acid and glycine. Journal of Agricultural and Food Chemistry, 22 (6). 1139-1142, 15 ref..

Ranganna, S. (1974) Pink Discolouration in Canned Fruits and Vegetables - Guava (Psidium Guajava Linn). Indian Food Packer, 28 (1). pp. 5-27. ISSN 0019-4808

Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. Lignosus prain). II. Chemical changes in leucoanthocyanidins during processing. Lebensmittel Wissenschaft und Technologie, 7. pp. 111-119. ISSN 0023-6438

Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. lignosus Prain). I. Processing factors contributing to discolouration. Lebensmittel Wissenschaft Technologie, 7 (2). 101-110, 25 ref..

Nanjundaswamy, A. M. and Saroja, S. and Ranganna, S. (1973) Determination of thermal process for canned mango products. Indian Food Packer, 27 (6). 5-13, 15 ref..

Setty, G. R. and Ranganna, S. (1972) Discolouration and disintegration in canned cauliflower. Indian Food Packer, 26 (6). 5-12, 30 ref..

Ranganna, S. (1972) Studies on nonenzymatic discolourations in processed fruit and vegetable products. Doctoral thesis, Central Food Technological Research Institute.

Raghuramaiah, B. and Ranganna, S. (1970) Citrus beverages manufacture and quality control. Indian Food Packer, 24 (4). 25-60, 157 ref..

Ranganna, S. and Rastogi, C. K. and Govindarajan, V. S. (1970) Internal corrosion of tinplate in canned ivy gourd (Kundree) (Coccinia indica Wright and Arn.). Indian Food Packer, 24 (2). 5-13, 28 ref..

Ranganna, S. and Raghuramaiah, B. (1970) Stabilization of cloud in orange squash. Indian Food Packer, 24 (2). 14-21, 11 ref..

Setty, L. and Nagaraja, K. V. and Ranganna, S. (1968) Influence of citric acid, ascorbic acid and EDTA on the quality of canned guava (Psidium guava) during storage. Indian Food Packer, 22 (2). pp. 27-34.

Ranganna, S. and Lakshminarayana, Setty. (1968) Nonenzymatic discolouration in dried cabbage. Ascorbic acid-amino acid interactions. Journal of Agricultural and Food Chemistry, 16. pp. 529-533.

Ramachandra, B. S. and Ranganna, S. and Subba Rao, L. S. and Kalbag, S. S. (1966) An improved equipment for the manufacture of preserves. Journal of Food Science and Technology, 3 (3). pp. 103-108.

Ranganna, S. and Bajaj, B. D. (1966) Chemical additives in food. Indian Food Packer, 20 (2). pp. 37-67.

Ranganna, S. and Lakshminarayana, Setty. and Nagaraja, K. V. (1966) Discolouration in canned guava. Indian Food Packer, 20 (5). pp. 5-13.

Ranganna, S. and Govindarajan, V. S. (1966) Leucoanthocyanins in cabbage and pink discolouration. Journal of Food Science and Technology, 3 (4). pp. 155-158.

Ramachandra, B. S. and Subba Rao, L. S. and Ranganna, S. (1966) Studies on preparation and storage of ash gourd preserve by the hot continuous concentration process. Indian Food Packer, 20 (6). pp. 5-10.

Mahadeviah, M. and Ranganna, S. and Sastry, L. V. L. and Bhatnagar, H. C. and Siddappa, G. S. and Satyavathi, V. K. and Shah, G. R. and Mookerjee, K. K. and Prabhakar, J. V. (1965) Some practical measures to prevent pink discolouration in canned cabbage. Journal of Food Science and Technology, 2 (1). pp. 10-16.

Agarwal, P. C. and Prabhakar, J. V. and Ranganna, S. and Bhatnagar, H. C. (1963) Pink discolouration in canned banana puree. Food Science, 12. p. 200.

Ranganna, S. and Sastry, M. V. and Siddappa, G. S. (1963) Preparation of saponins from soapberry (Sapindus mukorossi and S. laurifolius) and shikakai (Acacia concinna). Indian Journal of Technology, 1 (2). pp. 97-98.

Ranganna, S. and Siddappa, G. S. (1961) Effect of processing on the absorption spectra of carotenoid pigments of Badami mango. Food Technology, 15. pp. 204-206.

Sastry, L. V. L. and Ranganna, S. and Siddappa, G. S. (1961) Packing of pickles and changes during storage. Indian Food Packer, 15 (6). pp. 7-12.

Sastry, L. V. L. and Ranganna, S. and Siddappa, G. S. (1961) Packing of pickles and changes during storage. Indian Food Packer, 15 (5). pp. 16-17.

Ranganna, S. and Siddappa, G. S. (1961) Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2. Food Science, 10 (4). pp. 83-85.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part I. Proximate, mineral and vitamin composition of some canned fruit and vegetable pulps and fruit custards. Food Science, 10 (2). pp. 29-36.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part II. Drying of strained mango pulp and mango custard. Food Science, 10 (2). pp. 37-40.

Ranganna, S. and Siddappa, G. S. (1961) Strained baby foods. Part III. Relative effect of canning and drum drying on the proteins, ascorbic acid and - Beta-carotene of mango custard. Food Science, 10 (2). pp. 41-44.

Ranganna, S. and Siddappa, G. S. (1961) Strained baby foods. Part IV. Shelf-life of mango custard powder. Food Science, 10 (2). pp. 45-48.

Ranganna, S. (1960) Advances in the analysis of fresh and processed fruits and vegetables. Reviews in Food Technology, 2. pp. 93-123.

Ranganna, S. and Siddappa, G. S. (1960) Effect of preliminary treatment on the canning quality of ladies finger in brine and tomato sauce. Food Science, 9. pp. 331-334.

Ranganna, S. and Nanjundaswamy, A. M. and Siddappa, G. S. (1960) Effect of processing on the solubility of proteins in some strained baby foods. Proceedings of the symposium on Proteins. pp. 329-334.

Ranganna, S. and Siddappa, G. S. (1960) Utilization of palm sugar in the preparation and preservation of fruit products. Food Science, 9. pp. 367-370.

Pruthi, J. S. and Ranganna, S. and Girdhari, Lal. (1959) Chemistry and technology of fruit and fruit products. Chemical aspects. Food Science, 8. pp. 191-197.

Girdhari, Lal. and Pruthi, J. S. and Ranganna, S. (1959) Chemistry and technology of fruit and fruit products. Technological aspects. Food Science, 8. pp. 198-205.

Girdhari, Lal. and Ranganna, S. (1957) Water for fruit and vegetable processing plants. Indian Food Packer, 11 (10). pp. 7-12.

Ranganna, S. and Girdhari, Lal. (1956) Antibiotics in canning. Bulletin of Central Food Technological Research Institute, 5. pp. 139-142.