Items where Division is "Fruit and Vegetable Technology" and Year is 1956

B

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) 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 VI. Canned green jack fruit in brine and in curry. Indian Food Packer, 10 (8). pp. 7-8.

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.

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.

Bhatia, M. L. and Bhatia, B. S. and Girdhari, Lal. (1956) Recent advances in the clarification of fruit juices. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 3-9.

D

Das, C. S. and Jain, N. L. and Girdhari, Lal. (1956) Role of antioxidants in the preservation of fruits and vegetables. Bulletin of Central Food Technological Research Institute, 5. pp. 11-16.

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.

G

Girdhari, Lal. and Das, D. P. (1956) Studies on jelly making from papaya fruit. Indian Journal of Horticulture, 13 (1). pp. 38-44.

Girdhari, Lal. and Jain, N. L. (1956) Loss of sulphur dioxide in the bulk storage of fruit juices. Indian Journal of Horticulture, 13 (2). pp. 74-82.

Girdhari, Lal. and Jain, N. L. (1956) Mango cereal products. Research and Industry, 1. pp. 229-230.

J

Jain, N. L. and Girdhari, Lal. and Subrahmanyan, V. (1956) A quick field method for the estimation of starch in banana pseudostem. Journal of the Science of Food and Agriculture, 7. pp. 61-65.

Jayadeviah, H. S. and Tandon, G. L. and Girdhari, Lal. (1956) Some technological aspects of the manufacture of tomato juice. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 23-28.

M

Majumder, S. K. and Pingale, S. V. and Swaminathan, M. and Subrahmanyan, V. (1956) Control of spoilage in fresh tapioca tubers. Bulletin of Central Food Technological Research Institute, 5 (5). pp. 108-109.

Mathur, P. B. and Subramanyam, H. (1956) Effect of a fungicidal wax coating on the storage behaviour of mangoes. Journal of the Science of Food and Agriculture, 10. pp. 673-676.

R

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

S

Sastry, L. V. L. and Satyanarayana, M. N. and Srinivasan, M. and Subramanian, N. and Subrahmanyan, V. (1956) Polyphenols in edible materials. Journal of Scientific and Industrial Research, 15C (3). pp. 78-80.

Saxena, S. K. and Parekh, C. M. and Girdhari, Lal. (1956) Some technological aspects of drying and dehydration of apples. Bulletin of Central Food Technological Research Institute, 5. pp. 241-246.

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

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.

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. (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) 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.

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. 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.

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.