Items where Author is "Sen, D. P."

Sen, D. P. (1991) Omega-3 fatty acids in health and disease. Indian Food Industry. pp. 33-37.

Sulthana, S. N. and Sen, D. P. (1990) Quality of lipids of Indian deep fat fried food products. Fett Wissenschaft Technologie, 92 (5). pp. 206-212.

Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1988) Drying and storage behaviour of mango (Mangifera indica) seeds and composition of kernel fat. ASEAN Food Journal, 4 (2). pp. 59-63.

Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1987) Composition of polar lipids of Alphonso mango (Mangifera indica) kernel. Journal of Food Science, 52 (3). pp. 833-834.

George, G. and Sen, D. P. (1987) In vitro and in vivo digestibility of blended and corresponding interesterified fats in rats. Fett Wissenschaft Technologie, 89 (7). 276-279; 28 ref..

George, G. and Bhat, K. K. and Murti, I. A. S. and Sen, D. P. (1986) Hypolipidaemic effect of walnut (Juglans regia) kernel and its oil in rats. Fett Wissenschaft Technologie, 88 (6). 238-243, 30 ref..

Shanthi, Narasimhan. and Raghuveer, K. G. and Arumugham, C. and Bhat, K. K. and Sen, D. P. (1986) Oxidative rancidity in groundnut oil - evaluation by sensory and chemical indices and their correlation. Journal of Food Science and Technology, India, 23 (5). 273-277, 22 ref..

George, G. and Sen, D. P. (1985) Salt mixture and in vivo digestibility of groundnut oil in rats. Fette Seifen Anstrichmittel, 87 (5). 194-196, 12 ref..

George, G. and Sen, D. P. (1985) Stability of interesterified fats. Fette Seifen Anstrichmittel, 87 (3). 99-102, 10 ref..

Gopala Krishna, A. G. and Prabhakar, J. V. and Sen, D. P. (1984) Effect of degree of milling on tocopherol content of rice bran. Journal of Food Science and Technology, 21 (4). 222-224, 10 ref..

Venkatesh, K. V. L. and Dhanaraj, S. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadevaiah, M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1984) Effect of packaging on quality of Sohan Halwa during storage. Journal of Food Science and Technology, 21 (3). 167-171, 8 ref..

Ramanna, B. R. and Saramandal, C. V. and Sen, D. P. (1984) Epoxystearic acid content of sal (Shorea robusta) kernel fat. Journal of Food Science and Technology, 21 (5). 322-324, 10 ref..

Arumughan, C. and Bhat, K. K. and Sen, D. P. (1984) Evaluation of some chemical methods for the measurement of the progress of oxidative deterioration in edible oils. Journal of Food Science and Technology, 21 (6). 395-399, 9 ref.. ISSN 0022-1155

Sen, D. P. and Younus Ahmed, S. and Grace, George and Thomas, P. P. and Revankar, G. D. (1984) Hydrogenation of sardine oil. Indian Journal of Technology, 22 (5). 189-193, 9 ref..

Venkatesh, K. V. L. and Raghavendra Rao, S. N. and Sridharamurthy, S. and Prabhakar, J. V. and Sen, D. P. and Desikachar, H. S. R. (1984) Shelf life studies on maize-based 'balahar'. Journal of Food Science and Technology, 21 (4). 199-203, 8 ref..

George, G. and Sen, D. P. (1984) Test period for the study of hypocholesterolemic effect of test material in rats. Journal of Food Science and Technology, 21 (5). pp. 329-331. ISSN 0022-1155

Ramanna, B. R. and Sen, D. P. (1983) Influence of water on the changes during heating of oils. Journal of Food Science and Technology, 20 (4). 146-149, 17 ref..

Ramanna, B. R. and Bhat, K. K. and Mahadevaiah, B. and Dwarakanath, C. T. and Dhanaraj, S. and Potty, V. H. and Sen, D. P. (1983) Investigations on large scale preparation and preservation of milk burfi. Journal of Food Science and Technology, 20 (2). 67-71, 14 ref..

George, G. and Sen, D. P. (1983) Preparation of vanaspati-like plastic fat by interesterification. Journal of the Oil Technologists' Association of India, 15 (3). 46-51, 15 ref..

Keshava, N. and Sen, D. P. (1983) Proximate composition of five species of flat fishes. Fishery Technology, 20 (1). 24-28, 8 ref..

Venkatesh, K. V. L. and Mahadeviah, B. and Dhanaraj, S. and Mahadeviah, M. and Ananthakrishna, S. M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1983) Studies on packaging and storage of Sohan papri. Journal of Food Science and Technology, 20 (5). 209-213, 9 ref..

Grace, George and Sen, D. P. (1983) Use of interesterified fats in food preparations. Indian Journal of Nutrition and Dietetics, 20 (5). 163-172, 5 ref..

Venkatesh, K. V. L. and Prabhakar, J. V. and Sen, D. P. (1982) Analysis of 'Sohan halwa' and 'Sohan Papri'. Indian Food Packer, 36 (5). 52-55, 3 ref..

Bhat, K. K. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadeviah, M. and Dhanaraj, S. and Govindrajan, V. S. and Anandaswamy, B. and Prabhakar, J. V. and Sen, D. P. (1982) Studies on packaging and storage of fried mung (Phaseolus aureus) dhal. Journal of Food Science and Technology , 19. pp. 197-203.

Ko Ko, Gyi. and Lakshmivenkatesh, K. V. and Sen, D. P. (1980) Physico-chemical characteristics of vanaspati. Journal of Food Science and Technology, 17 (4). 195-196, 3 ref..

Ramaswamy, K. G. and Gopalakrishna, A. G. and Sen, D. P. (1980) Refining of rice bran oil. Journal of the Oil Technologists Association of India, 12 (1). pp. 16-19.

Gopalakrishna, A. G. and Sen, D. P. (1980) Unsaponifiable matter of mango kernel fat. Journal of the Oil Technologists Association of India, 12 (1). pp. 14-15.

Sulthana, S. N. and Sen, D. P. (1979) Studies on deep fat frying-changes during heating of oil. Journal of Food Science and Technology, India, 16 (5). 208-213, 14 ref..

Revankar, G. D. and Sen, D. P. (1978) Antioxidant effect of betel leaf and its extracts on storing of fish oil. Journal of the Oil Technologists' Association of India, 10 (4). 156-157, 6 ref..

Grace, George and Sen, D. P. (1978) Cholesterol content of sardine oil. Journal of the Oil Technologists' Association of India, 10 (3). 137-138, 10 ref..

Sen, D. P. and Bhandary, C. S. (1978) Lipid oxidation in raw and cooked oil sardine (Sardinella longiceps) fish during refrigerated storage. Lebensmittel Wissenschaft und Technologie, 11 (3). 124-127, 16 ref..

Narasimha Rao, S. and Pai, M. P. and Sen, D. P. and Mathew, G. (1977) Effect of sardine oil on the serum cholesterol level - a study in normal human volunteers. Indian Journal of Nutrition and Dietetics, 14 (1). 1-7, 19 ref..

Sen, D. P. and Bhandary, C. S. and Murti, I. A. S. and Narasimha Rao, S. and Mukta Bai, B. and Pai, M. P. (1977) Hypocholesterolemic effect induced in rats by oil-sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation. Journal of the American Oil Chemists' Society, 54 (7). 297-303, 32 ref..

Sen, D. P. (1976) Fish lipid in nutrition. Seafood Export Journal, 8 (1). pp. 15-19.

Sen, D. P. and Mathew, G. (1975) Present status of research on sardine oil in India - a review. Seafood Export Journal, 7 (7). pp. 9-14.

Revankar, G. D. and Sen, D. P. and Hemavathy, J. and Mathew, G. (1975) Solvent winterisation of sardine oil. Journal of Oil Technologists Association of India, 7 (3). pp. 85-87.

Revankar, G. D. and Sen, D. P. (1975) Spices on the stabilisation of sardine oil. Journal of Oil Technologists Association of India, 7 (3). pp. 88-91.

Revankar, G. D. and Sen, D. P. (1974) Antioxidant effect of a spice mixture on sardine oil. Journal of Food Science and Technology (India), 11. pp. 31-32.

Sen, D. P. and Bhandary, C. S. and Murthy, I. A. S. (1974) Hypocholesterolemic effect of sardine oil and oil-sardine (Sardinella longiceps) fish. Journal of Food Science and Technology, India, 11 (3). 113-117, 22 ref..

Sen, D. P. (1974) Marine oils of India. Present status and potentialty. Journal of Oil Technologists Association of India, 6 (4). pp. 41-43.

Sen, D. P. and Mathew, G. (1973) Fish Lipids and their role in Nutrition-A Review of the Status of Research in India. Journal of the Indian Fisheries Association, 3. pp. 86-107.

Sen, D. P. and Revankar, G. D. (1973) Use of sardine oil in sardine packs. Indian Food Packer, 27 (3). pp. 20-28.

Sen, D. P. (1972) Oil sardine -- a growing industry in India. Journal of Industry and Trade, 22 (11). pp. 74-77.

Sen, D. P. and Revankar, G. D. (1972) Seasonal variation in the amount of oil oil-sardine (Sardinella longiceps) fish. Journal of Food Science and Technology, 9. p. 93.

Sen, D. P. and Bhandary, C. S. (1972) Utilisation of miscellaneous fish in India. Seafood Export Journal, 4 (1). pp. 161-163.

Sen, D. P. and Keshava, N. (1971) Certain observations on the analysis of fish meal. Indian Food Packer, 25 (5). pp. 21-27.

Sen, D. P. and Sripathy, N. V. (1971) Chlorophyll in sardine oil. Journal of Food Science and Technology, 8 (4). p. 204.

Sen, D. P. (1971) Problems of standardisation in fish processing industry in India. Seafood Export Journal, 3 (1). pp. 131-137.

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

Iyengar, J. R. and Sen, D. P. (1970) The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing. Journal of Food Science and Technology, 7 (1). 17-19, 13 ref..

Sen, D. P. (1969) Activities of CFTRI Fish Technology Experiment Station, Mangalore. Seafood Export Journal, 1 (2). pp. 31-39.

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.

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

Sen, D. P. and Sripathy, N. V. (1968) Sardine meal and oil units for South Kanara district: some considerations. Seafood Exporter, 2 (10). pp. 9-12.

Sen, D. P. and Chaluviah, G. L. (1968) Seasonal variation in the amount and characteristics of the oil sardine (Sardinella longiceps) fish. Journal of Food Science and Technology (India), 5. pp. 117-122.

Sen, D. P. and Dani, N. P. (1968) A techno-economic study on the utilisation of oil sardine (Sardinella longiceps) for meal and oil. Indian Food Packer, 22 (4). pp. 22-31.

Sen, D. P. and Sripathy, N. V. (1967) Improved method for salt curing and drying of mackerel. Indian Seafoods, 5 (1). pp. 12-15.

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.

Sen, D. P. and Satyanarayana Rao, T. S. (1966) Deodorisation of fish protein concentrate from Bombay Duck (Harpoden Nehereus). Journal of Food Science and Technology, 3 (1). pp. 27-28.

Sen, D. P. (1966) Fish odors and the problems of their removal. Journal of Food Science and Technology (India), 3 (4). pp. 142-150.

Sen, D. P. and Rangaswamy, J. R. (1966) Use of pottassium sorbate and sodium benzoate in salted and sun-dried mackerel (Rastrelliger kanagurta). Journal of Food Science and Technology (India), 3. pp. 159-163.

Sen, D. P. and Aitken, A. (1965) Effect of magnesium in salting of cod. Journal of Food Science, 30 (2). pp. 286-287.

Sen, D. P. and Iyengar, J. R. (1965) Studies on equilibrium relative himidity (ERH)of Dried Fish Products from Bombay Duck. Journal of Food Science and Technology, 2 (2). pp. 55-57.

Iyengar, J. R. and Sen, D. P. (1965) Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck. Journal of Food Science and Technology, 2. pp. 55-57. ISSN 0022-1155

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.

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.

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.

Sen, D. P. and Rangaswamy, J. R. (1964) Studies on the optimum cooking and pressing conditions for the maximum expressibility of body-oil from oil-sardine (Sardinella longiceps). Journal of Food Science and Technology , 1. pp. 61-63.

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.

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.

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

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.

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.

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.

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

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.

Sen, D. P. (1957) Canning of Fish. Food Science, 6 (6). pp. 131-138.