Items where Author is "Rao, D. G."

Article

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Rao, D. G. (2011) Preparation of instant tomato pickle mix and evaluation of its storage stability. International Food Research Journal (18). pp. 589-593.

Balaswamy, K. and Prabhakara Rao, P. G. and Rao, D. G. and Jyothirmayi, T. (2010) Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle. Journal of Food Science and Technology, 47 (2). :219-223.

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Rao, D. G. and Jyothirmayi, T. (2009) Physico-Chemical Composition and Functional Properties of Roes From Some Fresh Water Fish Species and their Application in Some Foods. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8 (9). pp. 806-812.

Narsing Rao, G. and Prabhakara Rao, P. G. and Jyothirmayi, T. and Rao, D. G. (2008) Chemical composition, standardisation and storage studies on raw mango chutney powder. Journal of Food Science and Technology, 45 (5). pp. 436-438.

Balaswamy, K. and Jyothirmayi, T. and Rao, D. G. (2007) Chemical Composition and some Functional Properties of Fish Egg (roes) Protein Concentrate of Rohu (Labep rohita). Journal of Food Science and Technology, 44 (3). pp. 293-296. ISSN 0022-1155

Velu, V. and Nagender, A. and Prabhakara Rao, P. G. and Rao, D. G. (2006) Dry milling characteristics of microwave dried maize grains (Zea mays L.). Journal of Food Engineering, 71 (1). pp. 30-36. ISSN 0260-8774

Balaswamy, K. and Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2006) Stability of bixin in annatto oleoresin and dye powder during storage. LWT - Food Science and Technology, 39 (8). pp. 952-956. ISSN 0023-6438

Prabhakara Rao, P. G. and Jyothirmayi, T. and Balaswamy, K. and Satyanarayana, A. and Rao, D. G. (2005) Effect of processing conditions on the stabilityof annatto (Bixa orellana L.) dye incorporated into some foods. Lebensmittel-Wissenschaft und Technologie, 38. pp. 779-784.

Math, R. G. and Velu, V. and Nagender, A. and Rao, D. G. (2004) Effect of frying conditions on moisture, fat, and density of papad. Journal of Food Engineering, 64 (4). pp. 429-434.

Prabhakara Rao, P. G. and Narsing Rao, G. and Satyanarayana, A. and Rao, D. G. (2004) Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves. Foodservice Research International, 15. pp. 13-24.

Sunita, M. and Rao, D. G. (2003) Bioconversion of Mango Processing Waste to Fish-feed by Microalgae Isolated from Fruit Processing Industrial Effluents. Journal of Scientific and Industrial Research, 62. pp. 344-347.

Satyanarayana, A. and Prabhakara Rao, P. G. and Rao, D. G. (2003) Chemistry, processing and toxicology of annatto (Bixa orellana L.). Journal of Food Science and Technology, 40 (2). pp. 131-141.

Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2002) Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system. Lebensmittel Wissenschaft und Technologie, 35 (7). 617-621, 10 ref..

Walde, S. G. and Balaswamy, K. and Velu, V. and Rao, D. G. (2002) Microwave drying and grinding characteristics of wheat (Triticum aestivum). Journal of Food Engineering, 55 (3). 271-276, 14 ref..

Jyothirmayi, T. and Balaswamy, K. and Walde, S. G. and Rao, D. G. (2002) Proximate and Mineral Composition of some Indian Cultivars of Oats(Avena Species). Indian Journal of Nutrition and Dietetics, 39. pp. 11-16.

Satyanarayana, A. and Giridhar, N. and Balaswamy, K. and Shivaswamy, R. and Rao, D. G. (2001) Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp.). Journal of Food Science and Technology, 38 (5). 512-514, 7 ref..

Satyanarayana, A. and Giridhar, N. and Joshi, G. J. and Rao, D. G. (2000) Ascorbyl palmitate as an antioxidant for deep fat frying of potato chips in peanut oil. Journal of Food Lipids, 7 (1). pp. 1-10.

Giridhar, N. and Satyanarayana, A. and Balaswamy, K. and Rao, D. G. (2000) Effect of mixed fatty acid esters prepared from different vegetable oils on the drying rate of `Thompson seedless' grapes. Journal of Food Science and Technology, 37 (5). 472-476, 18 ref..

Walde, S. G. and Balaswamy, K. and Shivaswamy, R. and Chakkaravarthi, A. and Rao, D. G. (1997) Microwave drying and grinding characteristics of gum karaya (Sterculia urens). Journal of Food Engineering, 31 (3). 305-313, 12 ref..

Rao, D. G. (1993) Excess free energy and enthalpy of mixing of cyclonekane acetic acid system at 25. Journal of the Indian Chemical Society, 70 (1). pp. 47-50.

Chakkaravarthi, A. and Math, R. G. and Walde, S. G. and Rao, D. G. (1993) Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering, 20 (4). 381-389, 7 ref..

Rao, D. G. and Sridhar, B. S. and Nanjundaiah, G. (1992) Drying of toria (Brassica campestris var. toria) seeds. I. Diffusivity characteristics. Journal of Food Engineering, 17 (1). 49-58, 13 ref..

Rangroo, S. and Rao, D. G. (1992) Drying of toria (Brassica campestris var. toria). II. Drying conditions. Journal of Food Engineering, 17 (1). 59-68, 6 ref..

Walde, S. G. and Math, R. G. and Chakkaravarthi, A. and Rao, D. G. (1992) Preservation of carrots (Daucus carota L.) by dehydration techniques - a review. Indian Food Packer, 46 (6). 37-42, 24 ref..