Items where Author is "Siddappa, G. S."

Article

Shantha, H. S. and Siddappa, G. S. (1970) Accumulation of starch in banana pseudostem and fruit. Journal of Food Science, 35 (1). 74-77, 3 ref..

Shantha, H. S. and Siddappa, G. S. (1970) Physicochemical nature of banana pseudostem starch. Journal of Food Science, 35 (1). 72-74, 5 ref..

Mahadeviah, M. and Setty, G. R. and Gowramma, R. V. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. and Siddappa, G. S. (1969) Evaluation of Rourkela tinplates as containers for canning fruit and vegetable products - effect of phosphorus content of base steel. Indian Food Packer, 23 (2). 25-36, 10 ref..

Muralikrishna, M. and Nanjundaswamy, A. M. and Siddappa, G. S. (1969) Guava powder - preparation, packaging and storage studies. Journal of Food Science and Technology (Mysore), 6 (2). pp. 93-98.

Mahadeviah, M. and Sastry, L. V. L. and Siddappa, G. S. (1968) Indigenous lining compounds. Indian Food Packer, 22 (4). 43-45, 2 ref..

Muralikrishna, M. and Nanjundaswamy, A. M. and Siddappa, G. S. (1968) Physico-chemical changes during the concentration of guava juices. Indian Food Packer, 22 (6). 5-7, 4 ref..

Nanjundaswamy, A. M. and Rahim, A. and Siddappa, G. S. (1966) Proximate composition and suitability for preservation of some important varieties of mangoes grown in Salem. Indian Food Packer, 20 (3). pp. 15-21.

Mahadeviah, M. and Siddappa, G. S. (1966) Proximate composition of Garcinia xanthochymus and methods of preserving the fruit. Journal of Food Science and Technology (India), 3. p. 69.

Mahadeviah, M. and Siddappa, G. S. (1966) Recent investigations on corrosion of tin containers in canned food products. Indian Food Packer, 20 (5). pp. 14-17.

Kariappa, C. B. and Sathyanarayana Rao, B. A. and Siddappa, G. S. (1966) Studies on the canning of Coorg mandrain orange segments. Journal of Food Science and Technology (India), 3 (3). pp. 101-102.

Nanjundaswamy, A. M. and Lakshminarayana, Setty. and Rahim, A. and Siddappa, G. S. (1966) A note on proximate mineral and vitamin composition of some important varieties of mangoes of Andhra Pradesh. Indian Food Packer, 20 (3). pp. 22-26.

Nagarathnamma, K. and Siddappa, G. S. (1965) Canning of Idli. Journal of Food Science and Technology, 2 (3). pp. 132-133.

Nagarathnamma, K. and Siddappa, G. S. (1965) Canning of rice. Journal of Food Science and Technology (India), 2. pp. 128-131.

Nanjundaswamy, A. M. and Siddappa, G. S. and Gowramma, R. V. and Satyanarayana Rao, B. A. (1965) Drying of fruit juices and pulps by the foaming technique. Journal of Food Science and Technology (India), 2. pp. 63-65.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Estimation of food colours using stannous chloride. Science and Culture, 31. pp. 27-29.

Siddappa, G. S. and Krishnamurthy, G. V. (1965) Extraction of pectin from papaya (Carica papaya). Indian Journal of Technology, 3. pp. 258-260.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Separation of synthetic food colours by chromatography and electrophoresis. Indian Journal of Technology, 3. pp. 332-334.

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.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Stability of added colours in fruit squashes and synthetic syrups. Effect of ascorbic acid, some trace metals and the thickening agents. Indian Food Packer, 19 (1). pp. 17-22.

Khamar, B. M. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1965) Studies on canning of sugarcane juice. Indian Food Packer, 19 (2). pp. 23-27.

Siddappa, G. S. and Sastry, L. V. L. and Nair, K. G. (1965) Studies on preservation of avocado pulp. Research and Industry, 10. pp. 295-299.

Srivas, S. R. and Subhadra, N. V. and Sastry, L. V. L. and Siddappa, G. S. (1965) Studies on the preservation of woodapple (Feronia elephantum Corr). Part I. Physico-chemical composition of the fruit and seed. Indian Food Packer, 19 (6). pp. 5-11.

Subhadra, N. V. and Srivas, S. R. and Sastry, L. V. L. and Siddappa, G. S. (1965) Studies on the preservation of woodapple (Feronia elephantum Corr). Part II. Preservation of pulp by canning, drying and conversion into nectar-like products. Indian Food Packer, 19 (6). pp. 12-16.

Krishnamurthy, G. V. and Siddappa, G. S. (1965) Suitability of some varieties of mangoes grown in Andhra Pradesh for the preparation of mango cereal flakes. Journal of Food Science and Technology (India), 2 (2). pp. 58-59.

Nagarathnamma, M. and Siddappa, G. S. (1964) Analysis and detection of adulteration in vinegar: A review. Indian Food Packer, 18 (2). pp. 8-10.

Pruthi, J. S. and Nagarathnamma, M. and Siddappa, G. S. (1964) Detection of adulteration in vinegar by application of VRS technique and paper chromatography. Indian Food Packer, 18 (2). pp. 11-14.

Prabhakar, J. V. and Paul Jayaraj, A. and Chandrashekhara, M. R. and Siddappa, G. S. and Indira, Murthy and Swaminathan, M. (1964) Effect of incorporation of fruit pulp in milk foods on the growth and composition of body and liver and utilization of calcium, phosphorus and nitrogen in albino rats. Journal of Nutrition and Dietetics, 1. pp. 158-163.

Prabhakar, J. V. and Paul Jayaraj, A. and Sreenivasa Murthy, V. and Narayana Rao, M. and Siddappa, G. S. and Swaminathan, M. (1964) Effect of incorporation of orange squash containing sulphur dioxide and benzoate to poor rice diet on the growth and composition of blood and liver of albino rats. Indian Food Packer, 18 (4). pp. 4-8.

Siddappa, G. S. (1964) Fruit toffees - A note on mango toffee. Indian Food Packer, 18 (1). pp. 58-59.

Tandon, G. L. and Dravid, S. V. and Siddappa, G. S. (1964) Oleoresin of Capsicum (Red Chilies)—Some Technological and Chemical Aspects. Journal of Food Science, 29. pp. 1-5.

Mahadeviah, M. and Sastry, L. V. L. and Siddappa, G. S. (1964) Pink discolouration in canned okra (Hibiscus esculentus). Indian Journal of Applied Chemistry, 27 (1). pp. 40-41.

Nanjundaswamy, A. M. and Lakshminarayana, Setty. and Siddappa, G. S. (1964) Preparation and preservation of guava juice. Indian Food Packer, 18 (4). pp. 13-17.

Nanjundaswamy, A. M. and Siddappa, G. S. (1964) Preservation of the central edible core of the banana stem in the form of candy, canned curried product and dehydrated slices. Indian Food Packer, 18 (6). pp. 9-11.

Sarode, K. L. and Krishnamurthy, G. V. and Siddappa, G. S. (1964) Studies on the preparation and stability of papaya liquid pectin. Journal of Food Science and Technology (India), 1 (1). pp. 10-14.

Nagarathnamma, M. and Pruthi, J. S. and Siddappa, G. S. (1964) Variations in the physico-chemical characteristics of commercial vinegars (brewed and synthetic) manufactured in India. Indian Food Packer, 18 (2). pp. 15-19.

Mookerjee, K. K. and Tandon, G. L. and Siddappa, G. S. (1964) Varietal suitability of lemons for making lemon squash. Indian Food Packer, 18 (1). pp. 4-6.

Chaliha, B. P. and Barua, A. D. and Siddappa, G. S. (1963) Assam lemon as a source of pectin. I. Effect of method of extraction, drying and storage of peel and pomace on the recovery and quality of pectin. Indian Food Packer, 17 (3). pp. 8-14.

Chaliha, B. P. and Barua, A. D. and Siddappa, G. S. (1963) Assam lemon as a source of pectin. Part II. The effect of storage of dried peel and pomace on the recovery and quality of pectin and also stability of the pectin during storage. Indian Food Packer, 17 (4). pp. 4-8.

Siddappa, G. S. and Krishnamurthy, G. V. (1963) Bulk storage of mango pulp for the preparation of mango cereal flakes. Punjab Horticultural Journal, 3. pp. 300-301.

Srivas, S. R. and Patwardhan, S. G. and Siddappa, G. S. (1963) Chemistry and technology of some major spices of India-pepper, cardamom, ginger and turmeric. Spices Bulletin, 2 (12). pp. 77-92.

Pruthi, J. S. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1963) Determination of the optimal dose of chemical preservatives for the preservation of cashew apple fruit and juice. Science and Culture, 29 (8). p. 416.

Srivas, S. R. and Pruthi, J. S. and Siddappa, G. S. (1963) Effect of stage of maturity of fruit and storage temperature on the volatile oil and pectin content of fresh limes (Citrus aurantifolia Swingle). Food Science, 12. pp. 340-343.

Sowbhagya, C. M. and Mayura, K. and Nair, K. G. and Sastry, L. V. L. and Siddappa, G. S. (1963) Estimation of benzoic acid in the presence of vanillin in synthetic syrups. Journal of Association of Official Analytical Chemists, 46. pp. 767-768.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Mandarin orange seed oil. Physicochemical characteristics. Indian Oil and Soap Journal, 29 (3). pp. 71-74.

Tandon, G. L. and Siddappa, G. S. (1963) Mustard (mustard flour) and mustard compounds. Indian Oilseeds Journal, 7 (1). pp. 55-59.

Srivas, S. R. and Pruthi, J. S. and Siddappa, G. S. (1963) Nitrogenous substances in ginger (Zingiber Officinale roscoe). Spices Bulletin, 2 (12). pp. 61-65.

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.

Sastry, L. V. L. and Chakraborthy, R. N. and Pruthi, J. S. and Siddappa, G. S. (1963) Preservation and storage of cashew apple juice and its blends. Indian Journal of Technology, 1. pp. 431-433.

Lakshminarayana, Setty. and Siddappa, G. S. and Subba Rao, M. S. and Johar, D. S. (1963) Preservation of mango ginger. Food Science, 12. pp. 11-14.

Naidu, G. R. R. and Prasannappa, G. and Sastry, L. V. L. and Siddappa, G. S. (1963) Quality of soft drinks-A comparative study with particular reference to smaller units in rural and semi-urban areas. Indian Food Packer, 17 (6). pp. 8-12.

Mookerjee, K. K. and Tandon, G. L. and Siddappa, G. S. (1963) Some typical fruit products from hard pears. Indian Food Packer, 17 (5). pp. 12-14.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees -VI. Effect of substitution of skim milk powder with Bengal gram or groundnut flour. Food Science, 12. pp. 238-239.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee. Food Science, 12. pp. 221-223.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. II. Physico - chemical change in mango toffees during storage. Food Science, 12. pp. 223-227.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. III. Effect of incorporation of antioxidant on the development of rancidity and stability of carotene in mango toffee. Food Science, 12. pp. 228-232.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. IV. Packaging requirements of mango toffee in relation to moisture equilibrium. Food Science, 12. pp. 233-235.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. V. Effect of incorporation of fungistatic agents on the storage behaviour of mango toffee. Food Science, 12. pp. 235-238.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Studies on the utilisation of Assam oranges. Part I. Recovery of peel oil and its physico-chemical composition. Food Science, 12. pp. 240-243.

Chaliha, B. P. and Barua, A. D. and Gohain, A. and Siddappa, G. S. (1963) Studies on the utilization of Assam lemon-preliminary observations. Indian Food Packer, 17 (3). pp. 5-7.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Studies on the utilization of Assam oranges. Part 2. Recovery and quality of pectin. Food Science, 12. pp. 243-245.

Subrahmanyan, V. and Siddappa, G. S. and Govindarajan, V. S. and Iyengar, N. V. R. (1963) Utilization of cellulosic agricultural wastes: Pulp from banana pseudostem and areca husk. Indian Pulp Paper, 17 (9).

Chakraborthy, R. N. and Sastry, L. V. L. and Pruthi, J. S. and Siddappa, G. S. (1962) Changes in polyphenols and ascorbic acid during the candying of cashew apples. Indian Food Packer, 16 (7). p. 10.

Jain, N. L. and Nair, K. G. and Siddappa, G. S. and Girdhari, Lal. (1962) Studies to improve the keeping quality of fried salted banana chips. Food Science, 11. pp. 335-338.

Tandon, G. L. and Siddappa, G. S. (1962) Use of herbs, spices and seeds in the canning of vegetables. Indian Food Packer, 16 (5). pp. 5-9.

Lakshminarayana, Setty. and Siddappa, G. S. (1961) Composition and properties of dried peas in relation to their suitability for canning. Journal of Science of Food and Agriculture, 8. pp. 537-541.

Siddappa, G. S. and Bhatia, B. S. and Indiramma, K. (1961) Day-to-day and seasonal variation in the quality of orange juice for processing. Indian Journal of Horticulture, 18. pp. 226-229.

Siddappa, G. S. and Bhatia, B. S. (1961) Effect of addition of traces of metals and ascorbic acid on the colour of glass-packed fruits. Journal of Scientific and Industrial Research, 20D (2). pp. 71-73.

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.

Siddappa, G. S. (1961) Processing of fruits and vegetables. Proceedings of the Symposium on Food Needs and Resources. pp. 145-151.

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. (1961) Some desirable characteristics in vegetables for processing. Indian Food Packer, 15 (4). pp. 13-16.

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.

Doraiswamy, T. R. and Chandrashekhara, M. R. and Swaminathan, M. and Siddappa, G. S. and Sankaran, A. N. and Subrahmanyan, V. (1961) Use of modified milk foods containing fruit pulp in infant feeding. 1. Effect of feeding milk foods containing mango or banana fruit pulp on the growth and general health of infants. Indian Journal of Pediatrics, 28. pp. 159-164.

Siddappa, G. S. and Krishnamurthy, G. V. (1961) A simple laboratory device for vacuum packing of powders in cans. Food Science, 10 (3). pp. 51-52.

Siddappa, G. S. and Bhatia, B. S. (1960) Changes in tin and iron content of some Indian canned fruits and vegetables during storage. Indian Food Packer, 14 (1). pp. 8-13.

Siddappa, G. S. and Beerh, O. P. (1960) Crude fibre content as an index of adulteration in tomato kethcup. Journal of Scientific and Industrial Research, 19C. pp. 129-130.

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.

Siddappa, G. S. and Nanjundaswamy, A. M. (1960) Equilibrium relative himidity (ERH) relationships of fruit juice and custard powders. Food Technology, 14. pp. 533-537.

Siddappa, G. S. (1960) Fruit juice concentrates. Annual Review of Food Technology, 1. pp. 122-142.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1960) Retention of ascorbic acid in fortified orange juice powders during storage. Defence Science Journal, 10 (4). pp. 16-19.

Korula, S. and Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Siddappa, G. S. (1960) Supplementary value of strained foods based on mango pulp to milk-cereal diet. Annals of Biochemistry and Experimental Medicine, 20. pp. 327-332.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1960) Utilization of honey in fruit products. Food Science, 9. pp. 163-169.

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.

Korula, S. and Kantha, Joseph and Indiramma, K. and Narayana Rao, M. and Siddappa, G. S. (1960) The effect of incorporation of mango custard in milk diets on the growth and composition of liver of rats. Food Science, 9. pp. 370-371.

Siddappa, G. S. (1960) The present position of glass containers for the fruit and vegetable preservation industry in India. Food Science, 9. pp. 11-13.

Siddappa, G. S. (1959) Canning of dried Bengal gram Cicer arietinum. Indian Journal of Horticulture, 16. pp. 170-174.

Sastry, M. V. and Siddappa, G. S. (1959) Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve. Food Science, 8 (1). pp. 12-14.

Siddappa, G. S. and Nanjundaswamy, A. M. (1959) Chutneys. Food Science, 8. pp. 218-221.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1959) Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures. Indian Journal of Applied Chemistry, 22. pp. 199-210.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Technology, 13 (7). pp. 349-351.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Science, 8 (4). pp. 117-119.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of variety, preliminary treatment and method of preparation on the quality of some Indian preserves physico-chemical studies. Food Science, 8. pp. 47-53.

Siddappa, G. S. and Sastry, M. V. (1959) Indian preserves or murrabbas. Food Science, 8. pp. 212-218.

Siddappa, G. S. and Subba Rao, M. S. (1959) Pickles. Food Science, 8. pp. 221-224.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1959) Preparation of pectin, pectin extract and syrup from jack fruit rind. Indian Journal of Agricultural Science, 29 (3). pp. 75-77.

Siddappa, G. S. (1959) Preparation of some useful preserved products from carambola (Averrhoa carambola). Indian Journal of Horticulture, 16 (1). pp. 47-48.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

Beerh, O. P. and Siddappa, G. S. (1959) A paper chromatographic method for the detection of adulteration of tomato kethcup with sweet potato. Food Science, 8 (2). pp. 45-46.

Beerh, O. P. and Siddappa, G. S. (1959) A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technology, 13 (7). pp. 414-418.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1958) Browning in some preserved fruit products. Food Science, 7. pp. 251-252.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of muskmelon with other fruits. Food Science, 7. pp. 114-115.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of orange slices (rings). Food Science, 7. pp. 112-113.

Siddappa, G. S. and Bhatia, B. S. (1958) Effect of blanching on enzymic browning in green amari apples. Current Science, 27. pp. 300-302.

Jain, N. L. and Das, D. P. and Siddappa, G. S. (1958) Preparation of fruit toffees. Food Science, 7 (11). pp. 325-326.

Sastry, M. V. and Siddappa, G. S. (1958) Retention of B-carotene during the preparation of carrot preserve. Food Science, 7 (6). p. 149.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Retention on ascorbic acid in tomato ketchup and guava jelly during storage. Food Science, 7. pp. 86-87.

Das, D. P. and Siddappa, G. S. (1958) Stability of some synthetic colours in orange squash during storage. Indian Journal of Agricultural Science, 27. pp. 261-272.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Tin content of some canned jack fruit products. Indian Journal of Agricultural Science, 27. pp. 133-140.

Siddappa, G. S. (1958) The polyphenols in bilwa preserve (Eagle marmelos). Food Science, 7. p. 186.

Siddappa, G. S. (1957) Effect of processing on the trypsin inhibitor in jack fruit seed (Artocarpus integrifolia). Journal of Scientific and Industrial Research, 16C. pp. 199-201.

Girdhari, Lal and Siddappa, G. S. and Bhatia, B. S. (1957) Improvement of quality of preserved Coorg orange juice. Indian Journal of Horticulture, 14 (2). pp. 1-6.

Siddappa, G. S. (1957) Preservation of Vegetables by Salting. Food Science, 6 (12). pp. 276-280.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1957) Retention of added ascorbic acid in canned jack fruit during processing and storage. Food Science, 6. pp. 10-12.

Siddappa, G. S. and Bhatia, B. S. (1957) Supplementary value of fresh jack fruit with or without honey to poor rice diet. Annals of Biochemistry and Experimental Medicine, 17 (1). pp. 23-26.

Siddappa, G. S. and Bhatia, B. S. (1957) Supplementary value of orange juice powder to poor rice diet. Annals of Biochemistry and Experimental Medicine, 17 (1). pp. 15-18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Black neck in tomato ketchup. Bulletin of Central Food Technological Research Institute, 5. p. 285.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Bulletin of Central Food Technological Research Institute, 5 (15). pp. 354-355.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Indian Food Packer, 10 (10). pp. 11-14.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Changes in the ascorbic acid content of orange juice during its concentration and conversion into orange juice powder. Journal of Scientific and Industrial Research, 15C. pp. 28-32.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Coconut milk concentrate and powder. Bulletin of Central Food Technological Research Institute, 5 (13). p. 311.

Siddappa, G. S. and Bhatia, B. S. (1956) Composition of Kalapad and Rumani mangoes and retention of ascorbic acid in the canned products. Bulletin of Central Food Technological Research Institute, 5. pp. 236-238.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part IV Jack Fruit Concentrate, Powder, Pulp, Toffee and Squash. Food. Packer, 10 (6). 11,12 -18.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of Products from Jack Fruit: Part VII: Dried Green Jack Fruit and Jack Pickle. Food Packer, 10 (9). pp. 13-14.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part III.Canned Jack Seeds in Brine,Tomato Sauce and Curry. Indian Food Packer, 10 (1). pp. 4-6.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part V. Dried jack seeds and flouer roasted nut and jack `papad' (papar). Indian Food Packer, 10 (7). p. 9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Development of products from jack fruit. Part VI. Canned green jack fruit in brine and in curry. Indian Food Packer, 10 (8). pp. 7-8.

Siddappa, G. S. and Bhatia, B. S. (1956) Effect of canning on the beta-carotene content of mango, papaya and jackfruit. Journal of Scientific and Industrial Research, 15C. pp. 118-121.

Siddappa, G. S. (1956) Fruit and Vegetable Preservation. Annual Review of Biochemical and Allied Research in India, 25 (2).

Bhatia, B. S. and Siddappa, G. S. (1956) Nutritive value of Indian preserves: proximate, mineral and vitamin composition. Bulletin of Central Food Technological Research Institute, 5 (10). pp. 238-240.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Physico-chemical changes in jack fruit squash during storage. Indian Journal of Agricultural Science, 26 (4). pp. 403-414.

Siddappa, G. S. (1956) Present position of research and development work in fruit and vegetable preservation in India. Bulletin of Central Food Technological Research Institute, 5. pp. 355-359.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.

Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Some physico-chemical changes in canned jack fruit during storage. Journal of Scientific and Industrial Research, 15C (4). pp. 91-95.

Das, D. P. and Parekh, C. M. and Siddappa, G. S. and Tandon, G. L. (1956) Utilization of two orange-flesh varieties of sweet potatoes for canning, dehydration and preparation of 'halwa'. Bulletin of Central Food Technological Research Institute, 5. pp. 187-188.

Siddappa, G. S. and Bhatia, B. S. (1955) Ascorbic acid in mangoes canned with other fruits. Indian Journal of Horticulture, 12 (3). pp. 129-136.

Siddappa, G. S. and Bhatia, B. S. (1955) Canning and candying palmyrah palm kernel. South Indian Horticulture, 3 (3). pp. 71-73.

Das, C. P. and Siddappa, G. S. and Girdhari, Lal. (1955) Canning of dried peas: Variety trials. Indian Journal of Horticulture, 12. pp. 80-84.

Siddappa, G. S. and Bhatia, B. S. (1955) Canning of green chillies. Bulletin of Central Food Technological Research Institute, 4. pp. 9-11.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Composition and Nutritive Value Of Jack Fruit. The Indian Journal of Agricultural Science, 25 (4). pp. 303-306.

Siddappa, G. S. and Raja Rao, G. (1955) Determination of the juice content of citrus beverages by means of their albuminoid ammonia nitrogen value. Bulletin of Central Food Technological Research Institute, 4. p. 255.

Siddappa, G. S. and Raja Rao, G. (1955) Determination of the juice content of citrus beverages by means of their albuminoid ammonia nitrogen value. Indian Journal of Horticulture, 12 (3). pp. 122-128.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Frozen canned jack fruit and jack fruit jam. Indian Food Packer, 9 (9). pp. 7-9.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Development of products from jack fruit. Part II. Jack fruit preserve, candy, chutney and dried bulbs. Indian Food Packer, 9 (11). pp. 7-9.

Siddappa, G. S. and Bhatia, B. S. (1955) Effect of retention of peel on the quality of canned mango slices. Indian Food Packer, 9 (7). pp. 9-11.

Siddappa, G. S. and Bhatia, B. S. (1955) Preparation and uses of jack seed flour. Bulletin of the Central Food Technological Research Institute, 5. p. 3.

Das, D. P. and Siddappa, G. S. (1955) Preservation of ripe papaya pulp by canning and dehydration. Bulletin of Central Food Technological Research Institute, 4. pp. 279-283.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Relative incidence of hydrogen swell formation in some canned fruit and vegetable products. Bulletin of Central Food Technological Research Institute, 4. p. 289.

Siddappa, G. S. and Bhatia, B. S. (1955) Supplementary effect of canned jack fruit with and without honey to the poor rice diet. Bulletin of Central Food Technological Research Institute, 4. pp. 256-257.

Das, D. P. and Siddappa, G. S. (1955) Utilization of honey and agave syrup in the canning of fruits. Bulletin of Central Food Technological Research Institute, 4. pp. 253-254.

Siddappa, G. S. (1954) Chemical and microbiological control in Indian fruit and vegetable preservation industry. Indian Food Packer, 8 (8). pp. 7-10.

Das, D. P. and Siddappa, G. S. and Girdhari, Lal. (1954) Effect of extraction of papain on the pectin content of raw papaya. Bulletin of Central Food Technological Research Institute, 3. pp. 300-301.

Siddappa, G. S. and Mathur, P. B. and Johar, D. S. (1954) Preservation and processing of South Indian white grapes. Bulletin of Central Food Technological Research Institute, 3. pp. 106-109.

Siddappa, G. S. (1954) Preservation of Surplus Fruits and Vegetables by Simple Method. Indian Food Packer, 2 (8). pp. 7-9. ISSN 0019-4808

Siddappa, G. S. and Bhatia, B. S. (1954) Preservation of mangosteen. Bulletin of Central Food Technological Research Institute, 3. pp. 296-297.

Siddappa, G. S. and Bhatia, B. S. (1954) Tender green mangoes as a source of vitamin C. Indian Journal of Horticulture, 11. pp. 104-111.

Siddappa, G. S. and Bhatia, B. S. (1954) A comparative study of the composition and bitterness of loose jacket oranges grown in India. Journal of Scientific and Industrial Research, 13B. pp. 148-150.

Siddappa, G. S. and Das, D. P. (1954) A photoelectric method for the rapid determination of moisture in biological materials. Current Science, 23. pp. 157-158.

Siddappa, G. S. and Das, D. P. (1953) Gelation in canned green peas. Indian Food Packer, 7. pp. 9-11.

Pruthi, J. S. and Tandon, G. L. and Siddappa, G. S. (1953) Removal of hydrocyanic acid from tender bamboo shoots. Bulletin of Central Food Technological Research Institute, 3. pp. 41-42.

Siddappa, G. S. and Bhatia, B. S. (1953) Role of pH in the xylene extraction method for the estimation of ascorbic acid. Current Science, 22. p. 173.

Siddappa, G. S. and Raja Rao, G. (1953) Tin content of some important Indian canned mangoes and other fruits. Indian Journal of Horticulture, 9 (2). pp. 49-55.

Siddappa, G. S. (1953) Vitamin C in amte kayi (Indian hog plum). Bulletin of Central Food Technological Research Institute, 2. pp. 286-287.

Girdhari, Lal. and Siddappa, G. S. (1953) A review of the progress of fruit and vegetable technology in India during the past twenty years. Bulletin of Central Food Technological Research Institute, 2. pp. 182-185.

Siddappa, G. S. and Bhatia, B. S. (1953) A simple device to keep cylinders of paper inside glass cylinders for paper chromatography. Current Science, 22. p. 239.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1952) Canning of baked beans and some Indian pulses in tomato sauce. Bulletin of Central Food Technological Research Institute, 2 (1). pp. 10-13.

Siddappa, G. S. (1952) Cost of small-scale production of canned mangoes. Madras Agricultural Journal, 1. pp. 7-12.

Siddappa, G. S. and Bhatia, B. S. (1952) Nutritive value of banegara fruit (Randia dumetorum Lam). Bulletin of Central Food Technological Research Institute, 2. p. 16.

Siddappa, G. S. and Bhatia, B. S. (1952) Preparation of jelly from jack fruit rind. Bulletin of the Central Food Technological Research Institute, 2. pp. 70-72.

Siddappa, G. S. (1952) Processing of orange juice. Bulletin of Central Food Technological Research Institute, 1. pp. 276-277.

Siddappa, G. S. (1952) Quality standards for South Indian citrus fruits. Indian Journal of Horticulture, 9. pp. 7-24.

Iyengar, N. V. R. and Siddappa, G. S. (1952) A plan for a malt extract factory. Bulletin of Central Food Technological Research Institute, 1 (9). pp. 265-269.

Siddappa, G. S. (1951) Utilization of jack fruit and orange. Indian Coffee, 15. pp. 130-132.