Items where Division is "Food Packaging Technology" and Year is 2000

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Kumar, K. R. and Indiramma, A. R. (2000) Packaging aspects of Dairy Products. Intelpack. pp. 6-10.

Kumar, K. R. (2000) Moisture sorption and packaging characteristics of Arabian dry cereal foods. Journal of Food Science and Technology, 37 (3). 330-333, 13 ref..

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Misra, Ekta and Basavarajaiah, Siddaramaiah and Kumar, K. R. and Ravi, P. (2000) Effect of recycling on the properties of poly(ethylene terephthalate) films. Polymer International, 49. pp. 1636-1640.

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Naveen Kumar, K. P. (2000) Mathematical modelling for modified atmospheric packaging of sapota (Var. Cricket Ball). [Student Project Report] (Submitted)

Naveen Kumar, K. P. (2000) Modified atmosphere packaging of fresh fruits and vegetable and biodegradable plastics. Masters thesis, Central Food Technological Research Institute.

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Palaniswami, Ravi and Soundar, Divakar (2000) Beta-Cyclodextrin Mediated Synthesis of Sterically Controlled Styrene-acrylonitrile Copolymer. Journal of Inclusion Phenomena and Macrocyclic Chemistry, 38. pp. 323-336.

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Ranga Rao, G. C. P. (2000) Report on the 14th Indian convention of food scientists and technologists (ICFOST-2000). Trends in Food Science and Technology, 11 (7). pp. 263-265.

Ravi, P. and Udaya Sankar, K. and Divakar, S. (2000) Beta-Cyclodextrin Mediated Synthesis of Syndiotactic-rich Polystyrene. Journal of Inclusion Phenomena and Macrocyclic Chemistry, 38. pp. 99-112.

Ravi, P. and Baldev, Raj. and Vijayalakshmi, N. S. and Srinivas, P. (2000) Estimation of residual vinyl chloride monomer in polyvinyl chloride packaging materials and foods by headspace gas chromatography. Beverage and Food World, 27 (5). pp. 46-48.

Ravi, P. and Baldev, Raj. and Vijayalakshmi, N. S. and Srinivas, P. (2000) Estimation of residual vinylchloride monomer in poly-vinylchloride packaging materials and foods by headspace gas chromatography. Packaging India, 32 (5). 33-35, 37,38.

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Vijayanand, P. and Yadav, A. R. and Balasubramanyam, N. and Narasimham, P. (2000) Storage stability of guava fruit bar prepared using a new process. Lebensmittel Wissenschaft und Technologie, 33 (2). pp. 132-137.