Items where Division is "Fruit and Vegetable Technology" and Year is 1959

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. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

Bhatia, B. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Preparation of pectin from raw papaya (Carica papaya) by aluminium chloride precipitation method. Food Technology, 13. pp. 553-556.

Bhatia, B. S. and Krishnamurthy, G. V. and Kuppuswamy, S. and Girdhari, Lal. (1959) Dehydration of fruits and vegetables. Food Science, 8. p. 225.

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.

Girdhari, Lal. and Pruthi, J. S. and Ranganna, S. (1959) Chemistry and technology of fruit and fruit products. Technological aspects. Food Science, 8. pp. 198-205.

Girdhari, Lal. and Tandon, G. L. and Parekh, C. M. and Lakshminarayana, Setty. (1959) Chemistry and technology of vegetables and vegetable products. Food Science, 8. pp. 206-212.

Iyengar, N. V. R. and Aanadaswamy, B. and Murthy, H. B. N. (1959) Problems associated with the packaging and transportation of perishables. Food Science, 8 (7). pp. 240-245.

Jain, N. L. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Non-volatile organic acids in fresh unripe pickling mangoes and salted mango slices by paper chromatography. Food Science, 8. pp. 115-117.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1959) Studies on the non-enzymatic browning of foods. Effect of beta-carotene on glucose-glycine model systems. Indian Journal of Applied Chemistry, 22. pp. 103-106.

Krishnamurthy, G. V. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of tomato waste. Indian Food Packer, 13 (5). pp. 7-10.

Lakshminarayana, Setty. (1959) Dried peas : some technological aspects. Masters thesis, Central Food Technological Research Institute.

Mookerji, K. K. (1959) Some technological aspects of manufacture and storage of guava pectin. Masters thesis, Central Food Technological Research Institute.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of citrus wastes. Indian Food Packer, 13 (6). 7-12, 18.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Girdhari, Lal. (1959) Role of antioxidants in the storage of Indian mandarin oil. Indian Perfumer, 3 (2). pp. 87-94.

Prabhakar, J. V. (1959) Investigations on deep fat frying of some vegetables. Masters thesis, Central Food Technological Research Institute.

Pruthi, J. S. (1959) Physico - chemical changes in Valencia orange concentrate during commercial scale vacuum concentration. Defence Science Journal, 9 (1). pp. 6-13.

Pruthi, J. S. (1959) Physico-chemical changes in lemon concentrate during commercial scale vacuum concentration. Food Science, 8. pp. 39-43.

Pruthi, J. S. (1959) Some technological aspects of manufacture of orange concentrate. Indian Food Packer, 13 (1). pp. 7-14.

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). 1. Ascorbic acid retention. Indian Food Packer, 13 (7). 7-12, 18.

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). II. Colour and flavour retention. Indian Food Packer, 13 (9). pp. 7-12.

Pruthi, J. S. and Girdhari, Lal. (1959) Chemical composition of passion fruit (Passiflora edulis Sims). Journal of the Science of Food and Agriculture, 10. pp. 188-192.

Pruthi, J. S. and Girdhari, Lal. (1959) Studies on passion fruit juice concentrate and powder. Food Science, 8 (1). pp. 1-6.

Pruthi, J. S. and Girdhari, Lal. and Subrahmanyan, V. (1959) Chemistry and technology of garlic powder. Food Science, 8. pp. 429-431.

Pruthi, J. S. and Ranganna, S. and Girdhari, Lal. (1959) Chemistry and technology of fruit and fruit products. Chemical aspects. Food Science, 8. pp. 191-197.

Pruthi, J. S. and Sankaran, A. N. and Girdhari, Lal. (1959) Physico - chemical composition of passion fruit (Passiflora edulis Sims). IV. Effect of date of picking and plant-to-plant variations on some physico-chemical aspects. Indian Journal of Horticulture, 16. pp. 243-251.

Pruthi, J. S. and Sathyanarayana Rao, N. S. and Girdhari, Lal. (1959) Flavour restoration in mandarin orange concentrate with orange oil. Indian Perfumer, 3. pp. 1-4.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Determination of the critical temperature of dehydration of garlic. Food Science, 8. pp. 436-440.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Some technological aspects of dehydration of garlic. A study of some factors affecting the quality of garlic powder during dehydration. Food Science, 8. pp. 441-444.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Thermal stability of allinase and enzymatic regeneration of flavour in odourless garlic powder. Current Science, 28. pp. 403-404.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) The equilibrium relative humidity of garlic powder. Journal of Science of Food and Agriculture, 10. pp. 359-361.

Pruthi, J. S. and Singh, L. J. and Indiramma, K. and Sankaran, A. N. and Girdhari, Lal. (1959) Effect of nitrogen packing and storage temperature on the quality of garlic powder. Food Science, 8. pp. 461-464.

Pruthi, J. S. and Singh, L. J. and Kalbag, S. S. and Girdhari, Lal. (1959) Effect of different methods of dehydrationon the quality of garlic powder. Food Science, 8. pp. 444-448.

Pruthi, J. S. and Singh, L. J. and Ramu, S. D. V. and Girdhari, Lal. (1959) Pilot-plant studies on the manufacture of garlic powder. Food Science, 8. pp. 448-452.

Pruthi, J. S. and Singh, R. R. and Girdhari, Lal. (1959) Some nutritional aspects of fruit and fruit products. 2. Indian Food Packer, 13. pp. 7-11.

Pruthi, J. S. and Singh, R. R. and Girdhari, Lal. (1959) Some nutritional aspects of fruit and fruit products. 1. Indian Food Packer, 13. pp. 14-16.

Ratnam, C. and Srinivasan, M. (1959) Behaviour of ascorbic acid in Indian gooseberry to heat treatment. Journal of Scientific and Industrial Research, 18C. pp. 132-133.

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.

Sathyanarayana Rao, N. S. (1959) Thermal processing spin-pasteurization of mandarin orange juice and concentrate. Masters thesis, Central Food Technological Research Institute.

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

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

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

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.

Singh, L. J. and Pruthi, J. S. and Sankaran, A. N. and Indiramma, K. and Girdhari, Lal. (1959) Effect of type of packaging and storage temperature on flavour and colour of garlic powder. Food Science, 8. pp. 457-461.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Girdhari, Lal. (1959) Effect of regional variability in garlic on the quality of garlic powder. Food Science, 8. pp. 431-436.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. Food Science, 8. pp. 453-457.

Srivastava, H. C. (1959) Storage and preservation of perishables. Food Science, 8. pp. 246-257.

Susheela, R. (1959) Chemistry of passion fruit waste skin : some observations. Masters thesis, Central Food Technological Research Institute.