Items where Division is "Fruit and Vegetable Technology" and Year is 1963

A

Agarwal, P. C. and Prabhakar, J. V. and Ranganna, S. and Bhatnagar, H. C. (1963) Pink discolouration in canned banana puree. Food Science, 12. p. 200.

B

Bhatia, B. S. and Kuppuswamy, S. and Gururaja Rao, R. and Bhatia, D. S. (1963) Improving the storage stability of dehydrated potato and carrot powder. Current Science, 32. pp. 311-312.

C

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) Mandarin orange seed oil. Physicochemical characteristics. Indian Oil and Soap Journal, 29 (3). pp. 71-74.

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 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.

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.

G

Gopalakrishna Rao, N. (1963) Studies on the shelf-life of enriched tapioca macaroni products. Food Science, 12. pp. 40-42.

H

Habibunnisa, Ms. and Pushpa, M. C. and Srivastava, H. C. (1963) Studies on the effect of protective coating on common and refrigerated storage of cucumber (Cucumis sativus). Indian Food Packer, 17 (5). pp. 4-8.

J

Joseph, A. A. and Roy Choudhuri, R. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Amino acid composition and nutritive value of the proteins of different varieties of potato. Food Science, 12. pp. 255-257.

K

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.

L

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.

M

Misra, B. D. and Pruthi, J. S. (1963) Studies on the physico-chemical evaluation of flavour and colour of curry powders and other spice mixtures. Spices Bulletin, 3 (1-2). pp. 5-10.

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.

N

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.

Narasimham, P. and Pushpa, M. C. and Srivastava, H. C. (1963) Refrigerated storage of pickling mangoes. Indian Food Packer, 17 (6). pp. 4-7.

P

Pruthi, J. S. (1963) Spin pasteurization of canned passion fruit juice. Food Science, 12 (1). pp. 1-10.

Pruthi, J. S. (1963) Studies on the growth-promoting value and digestibility of passion fruit seed oil. Annals of Biochemistry and Experimental Medicine, 23 (2). pp. 45-50.

Pruthi, J. S. (1963) Studies on the nutritive value of raw and blended passion fruit seed oil. Indian Oilseeds Journal, 7. pp. 60-65.

Pruthi, J. S. and Bedekar, S. V. (1963) Studies on varietal trials in salting or brining of raw mango slices for subsequent use in chutney and pickle manufacture. Punjab Horticultural Journal, 3. pp. 264-271.

Pruthi, J. S. and Misra, B. D. (1963) Quality standards for curry powders and other spice mixtures. Spices Bulletin, 2 (12). pp. 97-108.

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.

Pruthi, J. S. and Susheela, R. (1963) Studies on the utilization of mango waste-kernels: Some chemical and technological aspects. Punjab Horticultural Journal, 3. pp. 272-280.

R

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.

Rodrigues, J. and Dalal, V. B. and Murthy, N. V. N. and Srivastava, H. C. (1963) Effect of post harvest treatment with plant growth regulators in wax emulsion on storage behaviour of limes (Citrus aurantifolia Christm Swingle). Indian Food Packer, 17 (5). pp. 9-11.

Rodrigues, J. and Dalal, V. B. and Subramanyam, H. and Aiyappa, K. M. and Srivastava, H. C. (1963) Effect of preharvest sprays of plant growth regulators on Coorg mandarins (Citrus reticulata Blanco) and their storage studies with and without wax coating. Food Science, 12. pp. 336-340.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Chemical composition of some varieties of potato. Food Science, 12. pp. 249-250.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Preparation and chemical composition of potato flour from some varieties of potato. Food Science, 12. pp. 251-253.

S

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.

Satyanarayana Rao, T. S. (1963) Evaluation of stability of synthetic colours in orange squash and synthetic syrups. Masters thesis, Central Food Technological Research Institute.

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.

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.

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.

Soumithri, T. C. and Subba Rao, M. S. and Johar, D. S. (1963) Studies on brine pickles. Part II. Isolation and identification of yeasts from Indian pickles. Food Science, 12. pp. 377-380.

Sreekantiah, K. R. and Shamanthaka Sastry, M. C. and Johar, D. S. and Ramachandra Rao, T. N. and Bhatnagar, H. C. (1963) Studies on pectolytic enzyme production by fungi. Part IV: Use of pectin degrading enzymes in the extraction and clarification of fruit juice. Food Science, 12. pp. 364-368.

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.

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.

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.

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).

T

Thorat, A. K. and Bhatia, B. S. and Kuppuswamy, S. and Bhatia, D. S. (1963) Further studies on drying of Indian grapes. Food Science, 12. pp. 97-114.

V

Venkatesam, A. V. and Rahman, A. and Srihari, B. R. (1963) An investigation into the effect of the size of orange on the production of canned orange segments. Food Science, 12. pp. 275-289.

Viraktamath, C. S. and Anandaswamy, B. and Subba Rao, K. R. and Suryanarayana Rao, B. N. and Iyengar, N. V. R. and Srivastava, H. C. (1963) Prepackaging studies on fresh produce. 3. Brinjal egg plant (Solanum melongena). Food Science, 12. pp. 327-331.