Items where Division is "Fruit and Vegetable Technology" and Year is 1958

A

Anand, J. C. and Johar, D. S. (1958) Improved method for the commercial preservation of raw mango slices. Food Science, 7 (6). pp. 150-151.

Anand, J. C. and Soumithri, T. C. and Johar, D. S. (1958) Effectiveness of some chemical food preservatives in controlling fungal spoilage in mango squash. Food Science, 7. pp. 319-322.

B

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

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.

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.

D

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.

P

Pruthi, J. S. (1958) Flavour restoration in Valencia orange concentrate with orange oil and juice. Indian Food Packer, 12 (12). pp. 7-10.

Pruthi, J. S. (1958) Optimal harvest time for Valencia oranges for orange concentrate manufacture. Indian Food Packer, 12 (11). pp. 7-12.

Pruthi, J. S. (1958) Organic acids in passion fruit Passiflora edulis Sims juice. Journal of Scientific and Industrial Research, 17B. p. 238.

Pruthi, J. S. and Girdhari, Lal. (1958) Carotenoids in passion fruit juice (Passiflora edulis Sims). Food Research, 23. pp. 505-510.

Pruthi, J. S. and Girdhari, Lal. (1958) Fortification of passion fruit squash with L-ascorbic acid. Indian Food Packer, 12 (6). pp. 9-14.

Pruthi, J. S. and Srivastava, H. C. and Girdhari, Lal. (1958) Microbiological spoilage in purple passion fruit (Passiflora edulis Sims) during storage. Journal of Scientific and Industrial Research, 17C. pp. 129-131.

R

Raghavendra Rao, S. N. (1958) The changes in the composition of papaya with particular reference to peptic substances during the growth of the fruit and as affected by papain extraction. Masters thesis, Central Food Technological Research Institute.

S

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

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

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.

Sripathy, N. V. (1958) Composition of Indian mango chutney. Masters thesis, Central Food Technological Research Institute.

Srirangarajan, A. N. (1958) Cold storage studies on brinjals and studies on dehydrofreezing of of bitter gourd. Masters thesis, Central Food Technological Research Institute.

Subba Rao, M. S. and Johar, D. S. (1958) Isolation and identification of spoilage organisms in Indian preserves. Food Science, 7 (5). pp. 109-111.